The New Nation - Internet Edition

Special Dhokla

Ingredients

2 cups rice

1 cup tuvardal

1/4 cup each of channa and urad dal

Handful of finely sliced coriander leaves

4 tblsps sour curds

50 grams shelled and boiled green peas

1 Inch piece ginger

Pinch of hing (asafoetida)

1/4 tsp. Soda bicarb

2 tblsps finely grated coconut

1/4 tsp. turmeric powder

Salt and chili powder to taste.

Method

Beat the curd well. Add little water and beat once again till smooth. Soak the dal and rice. Separately In water whole night. Next morning, drain out the water and grind to smooth paste. Put In enough curds to form a thick batter. Cover and set aside for .10 hours. Grind together ginger and chilies and mix into the batter. Mix soda In 1 tsp. oil and stir in. Also add salt. Turmeric and chili powder. Put the mixture in a greased thali about 1-inch thick and arrange the boiled peas on top. Steam for half an hour or till a tooth pick Inserted in the centre comes out clean. Decorate with coconut and coriander leaves and serve with curd chutney.

Mixed Veggie Raita

Ingredients

2 cups beaten curds

1 small firm tomato

1 small onion, 1 small carrot

1 small cucumber

2 teaspoons peeled and shredded raw beetroots

2 green chilies minced

Handful of coriander leaves

A few sliced mint leaves

1/2 teaspoon dry ginger powder

1 teaspoon cumin seed powder

1 teaspoon sugar

Salt and chili powder to suit the taste.

Method

Peel and cut all the vegetables finely and mix into the curds along with rest of the above ingredients with the exception of beetroot. Decorate with shredded beetroot.

Fish In Plantain Leaf

Ingredients

1 pomfret, sliced

Square pieces of plantain leaves

For chutney take

½ coconut

1 bunch coriander leaves

5 green chilies

1 tsp. cumin seeds

12 mint leaves

4 flakes garlic

1 small onion

1 small green mango or juice of 1 lime

1 tsp. Sugar

Salt and chili powder to taste

Grind all the chutney ingredients together to a paste

Method

Coat each slice of fish on either side with the chutney and set aside for 1/2 an hour. Spread plantain leaves on a platform and place a slice of fish in middle of each leaf. Roll the leaf gently into a tight roll and tie with a piece of thread. Steam the fish ten minutes on either side. If you don't have plantain leaves then steam in brown paper.

Samah Masavi

Ingredients

1 whole pomfret

1 cup curds

1/4 teaspoon saffron dissolved in 1 tblsp hot milk

2 tblsps.ginger garlic paste

1 tsp.garam masala, salt to suit the taste.

Method

Clean and make fine gashes on the pomfret.Mix the remaining ingredients together and apply on the pomfret.Set aside for a few hours and then grill on both the sides to a golden color.

Steamed Prawns

Ingredients

500 grams prawns cleaned

1 cup coriander leaves

Handful of mint leaves

5 green chillies

½ coconut

Juice of 1 lime

1 teaspoon of sugar and ground cumin seeds

1 small piece ginger

Salt to taste

Butter paper.

Method

Grind all the above ingredients to a paste with the exception of prawns. Mix the prawns in the paste. Wrap in butter paper. Steam on either side for 10 minutes. Serve hot.

Mixed Vegetable Soup

Ingredients

250 grams mixed vegetables like carrots, pumpkin, cabbage, potatoes, and green peas.

1 tblsp corn flour dissolved in ¼ cup milk

Salt and pepper to taste

1 tblsp chopped celery

50 grams tomatoes

Method

Peel all the vegetables and boil with 1 glass water along with tomatoes. When soft, remove from fire, Cool and put in the mixer. Blend at high speed for 1 minute. Heat butter and add flour and milk mixture, keep on stirring till thick, put into the vegetable mixture along with a glass of water. Add ajinomoto and celery heat to boiling, Tastes simply delicious.