INSTANT DHOKLA (Guest Recipe)

1 1/2 cup besan
2 tbsp semolina (rava)
1tsp salt
1/2 tsp haldi
2 green chillies
small piece Ginger
1 cup buttermilk
1 small packet eno salt
coriander Leaves
1 tsp mustard seeds
1 sprig curry leaves
3-4 tbsp grated coconut

Method: Mix together Besan, semolina, salt,haldi powder,buttermilk,paste of ginger & green chillies. Mix well. Add water or buttermilk if required.Batter should not be too thick or too thin. Keep the steamer on the gas. When it's hot add eno salt to the besan batter & mix well.Pour it into a greased pan, cover it and steam for about 15 minutes or till toothpick comes out clean. For the tempering, heat the oil in a small kadai,add the mustard seeds, curry leaves and asafoetida and pour this over the steamed dhoklas. Garnish with finely chopped coriander leaves & grated coconut.Cut into pieces and serve with green chutney.

CORN UPMA

half kg sweet corn kernels (makai ke dane)
1-2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
2 tsp chanadal
3 big onions
1tsp adhrak paste
2-3 green chillies(chopped or paste)
10 curry leaves (kadi patta)
a pinch of asafoetida (hing)
salt to taste
1/2 tsp haldi powder
1-2 tsp lemon juice
chopped coriander (dhania) for garnishing
Method:
Pressure cook the corn kernels for 7-8 whistles or till they turn tender.
Heat oil in a non-stick pan and add the mustard seeds.
When the seeds crackle, add chanadal, onions. Fry till onions become brown. Add adhrak paste, green chillies, curry leaves, salt, haldi powder & cooked corn.
Stir on slow fire for 10 mins.
After taking off from gas add lemon juice.
Serve hot garnished with coriander.

BHINDI MASALA

1/2 kg fresh okra (bhindi)
4 medium onions finely cut
1 big tomato cut into pieces
1 teaspoon ginger paste
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon jeera seeds
coriander leaves washed & finely cut
3 tablespoons oil
salt
Method:
Wash the bhindi. Dry with clean cloth. Cut bhindi in about 1" pieces.Heat oil in pan & add jeera seeds. Add the onions and fry till they become golden brown.Then add the tomato pieces and let them cook. Add ginger paste and coriander powder and fry for a minute. Add turmeric powder, red chilli powder & mix it. Fry till oil seperates. Add the okra pieces to the mixture and mix properly. Add salt & sprinkle 2-3 tbsp water . Let it cook on medium flame while stirring in between so that it does not stick to the kadai for about 10-15 mins. Garnish with coriander leaves.