Dhokla

Gather all the ingredients & in less than 10 minutes this tasty dish will be ready.

1...besan (bengal gram powder)--------------------1 cup
2...fine sugar---------------------------------------1tbsp
3...ginger paste-------------------------------------1tsp
4...chopped green chillies
& chopped green coriander-----------------------as per taste
5...fruit salt(eno)------------------------------------1 tsp
6...lemon juice---------------------------------------1tbsp
7...salt-----------------------------------------------as per taste

Mix all the above with half cup water to a smooth paste & pour into a oiled microwave proof flat vessel with lid. Now microwave it for 3 -4 minutes.

Now heat 1 tbsp oil with 1 tsp mustard,little hing (asafoetida) & few split green chilies .After removing from fire mix 1 tbsp lemon juice to it & spread over the steamed Dhoklas. Cut it into square pieces & serve with any sweet & sour chutney.

idli ,south indian steamed rice dumpling

Very healthy item can be eaten as snacks or as main meal , just by changing the accompanying side dishes.Only problem is that you have to start the preparation a day earlier ,as the batter has to ferment for at least 6- 8 hours.

1...rice broken into semolina (suji, rawa)------------------------------------1 cup
(not rice powder,use washed & dried boiled rice, not atap or basmati rice)
(shops in Bangalore sells rice rawa packets)
2...split black gram (urad ,kalai dal)-----------------------------------------quarter cup
3...thick beaten rice (poha, chirrey ,churra )--------------------------------quarter cup
4... salt----------------------------------------------------------------------2 tsp
5...oil for greasing the idli moulds --------------------------------------------little

Above quantity will make about 20 medium size or 30 small size idlis or dumplings.

Wash 1, 2 & 3 & soak in water separately for minimum 2 hours.
Drain water from soaked 1, 2 & 3.
Grind the split gram (2 ) to a smooth paste with little water.
Into the paste blend in 1 & 3 ( in the grinder ).

Now keep this mixture covered for 6-8 hours to ferment in a warm place.
Add salt & mix well.
Heat a cup of water in a pressure cooker ( on gas or electric stove ) or in a microwave safe steamer (in a microwave ) to boiling point.
Meanwhile put 2 tbsp of fermented batter in each of the idli moulds (metal ones for stove , microwave safe ones for microwave ). Put the moulds in pressure cooker or microwave steamer , cover with lid, but do not put the weight valve on the pressure cooker lid.
Pressure cooker will take 10 minutes on medium heat.
Microwave will take 3 minutes when kept on high.

Let stand for 3-5 minutes in both method.
Then take out the moulds & unmould.
Serve them hot with any of your favourite pickle or chutney or sambhar (a urad dal or arhar or split red gram preparation with vegetables , tomatoes & special spices ).

After you have become expert in making these dumplings , you can make variations by simply adding some green peas or carrot pieces.

Quick Allu Posto, Potato with poppy seeds

Alu posto or potato with poppy seeds (khaskhas) is an all time favourite for both vegetarian & non vegetarian Bengalees .It goes well with plain rice & masoor dal (red lentil).

1...Potato,boiled & cut into small pieces ----4 medium size
2...Poppy seed paste with water -----------2 tbsp
3...split green chili & salt------------------as many as you like
4...mustard oil-----------------------------2 tbsp
(or any other oil )
5...Panchphoren---------------------------1 tbsp

( Panchphoran is a mixture of 5 whole spices in approximately equal quantity , used in many bengali dishes especially stir fried ones & everyday lightly spiced curries. The 5 spices are ;-
1...cumin or zerra
2...kalonji or kalazerra or nigella
3...saunf or fennel or aniseed
4...methi or fenugreek
5... radhuni or celery seeds.)

Make the poppy seed paste in the small spice grinder. First grind poppy seeds into a dry powder & then add 1-2 green chilies & quarter cup water & make the paste in that grinder. Traditionally the paste used to be made on a flat stone ,with a stone grinder (sheel norra).

In a pan take 1 tbsp oil & heat it. When it starts simmering put 1-3 split green chilies & the panchphoran .When the phoran starts spluttering add the boiled ,cut potatoes & salt & stir fry for few minutes on medium heat. Now add the poppy seed paste & continue stir frying for few more minutes.Add water if it becomes too dry. Adjust salt. Last add 1 tbsp mustard oil & cover for a minute. Quick alu posto is ready. (If panchphoran not possible to procure use whole cumin. )