When I was a teenager, I remember my Grandad once telling me "You can please all of the people some of the time, and some of the people all of the time, but you can't please all of the people all of the time".
So true, no matter how damn hard you try some days!
Friday 29 August 2008
Wednesday 13 August 2008
Dhokla - Gujarati chilli cake
Made this last night, and it tasted pretty good - not unlike the bought version that Nathan bought me recently which prompted me to try and make my own. Savoury chilli cake - yum! Also pretty good for making on the boat, as the only fresh ingredient is the chilli. Traditionally eaten as a snack with a cup of tea.
1 cup Besan (Gram flour)
1/2 cup Water
2 tbsp Lemon juice
1 tbsp Oil
1 tsp Baking Powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric
2 tbsp Sugar
Thinely sliced Chillies
few Curry leaves
Salt to taste
In a bowl seive the besan flour and mix 1 tbs lemonjuice, green chillies, turmeric, baking powder, salt , sugar and 1/2 cup water to make a batter of semi liquid consistency.
Boil water in a wide bottomed pan and place a wire mesh upside down. The water level should be below the wire mesh top. Grease a baking pan and pour the mixture into it.
Cover the pan with a lid and let it cook in its own steam for 15-20 minutes. Check for the doneness by inserting a clean toothpick, The Dhokla’s are done when the toothpick comes out clean. Remove the Dhokla pan from the steaming water carefully and let it cool for 3-4 minutes. Put the pan upside down on a clean plate and cut it into squares.
For seasoning, heat the oil in a pan, add mustard seeds, curry leaves and chillies cut lengthwise. When the mustard seeds start to splutter, remove the pan from the heat and add 1 tsp lemon juice and 1/2 tsp sugar. Mix well.
Spread the seasoning on the Dhokla’s and serve with Tamarind Chutney and Coriander chutney.
1 cup Besan (Gram flour)
1/2 cup Water
2 tbsp Lemon juice
1 tbsp Oil
1 tsp Baking Powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric
2 tbsp Sugar
Thinely sliced Chillies
few Curry leaves
Salt to taste
In a bowl seive the besan flour and mix 1 tbs lemonjuice, green chillies, turmeric, baking powder, salt , sugar and 1/2 cup water to make a batter of semi liquid consistency.
Boil water in a wide bottomed pan and place a wire mesh upside down. The water level should be below the wire mesh top. Grease a baking pan and pour the mixture into it.
Cover the pan with a lid and let it cook in its own steam for 15-20 minutes. Check for the doneness by inserting a clean toothpick, The Dhokla’s are done when the toothpick comes out clean. Remove the Dhokla pan from the steaming water carefully and let it cool for 3-4 minutes. Put the pan upside down on a clean plate and cut it into squares.
For seasoning, heat the oil in a pan, add mustard seeds, curry leaves and chillies cut lengthwise. When the mustard seeds start to splutter, remove the pan from the heat and add 1 tsp lemon juice and 1/2 tsp sugar. Mix well.
Spread the seasoning on the Dhokla’s and serve with Tamarind Chutney and Coriander chutney.
Monday 11 August 2008
Home sweet home
Some days, I just love living on the canal. Like last Monday night, for example, when this was the view from my roof.
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