After enjoying Japas in Tokyo we headed to Jaipur the capital of Rajasthan in India. Oh, the colors, the sounds, the spicy scent of … spices in the air! We made dhokla, pineapple salsa, chili fritters and pearl millet bread. Scroll down for the mouse score and find out where we headed next!
Instant Khaman Dhokla
KHAMAN DHOKLA MIX
- 115 ml Besan (Chickpea flour/ Gram flour)
- 0.75 tablespoon Sooji (Semolina)
- pinch of Hing
- 0.50 tablespoon Sugar
- 0.50 teaspoon Crushed ginger and green chilies (optional)
- 0.75 teaspoon Eno (fruit Salt)
- 1/4 teaspoon Citric acid
- 1.25 tablespoon Oil
- 80 ml Water (may need to add less for that pouring consistency)
- 0.50 teaspoon Mustard seeds
- 5 small Curry leaves
- 0.50 teaspoon Sugar (optional)
- 1 tablespoon Water (optional)
- 2 small Green Chilies
- 0.50 tablespoon Oil
- In a big bowl add besan, sooji, hing, salt and sugar. De -seed green chilies. pound chilies and ginger to a fine paste.
- Add oil, citric acid, freshly grounded green chili and ginger paste and salt. Add water and mix until well blended. Beat the dhokla batter couple of times to incorporate air into it. This is result into fluffy and light dhokla. This has to be done before adding eno.
- Finally add eno and whisk the batter until it is well blended. Batter will become airy and frothy. As shown in the picture batter should be of a thick dropping consistency.
- Pour batter in a greased microwave bowl. Microwave for 3-4 minutes (or may take 5-6 minutes depending on the microwave).
- Take it out – Insert a toothpick to check for doneness, if the toothpick comes out with some batter then return it back into the microwave for 30 seconds.
- Cut into squares and prepare tempering.
- In a pan heat oil, add green chilies and let it splutter on a low flame.
- Don’t fry green chilies on a high flame as they may explode leaving a mess. Add curry leaves and when they are crisp, add sugar and water.
- Mix it well.
- Pour this hot mixture over steamed khaman.
Pineapple Salsa Recipe
- 1 full Pineapple
- 3 tablespoon Finely Chopped onion
- 2-3 medium Chopped Tomatoes
- 3-4 small Chopped green Chili (optional)
- 2 small Lemons
- 1 medium Capsicum chopped, Red green, or yellow
- 3-4 tablespoon Chopped cilantro eaves
- 2 stalks Chopped Green Onions
- 1 small Avocado, peeled and chopped
- Salt to taste
- 1/2 teaspoon Roasted cumin seeds – crushed and sprinkle on top
- 1/2 – 1 teaspoon Coarsely crushed black peppercorns
- Cut pineapple in half.
- Run a knife all around the edges and scoop out the pulp.
- Cut and dice pineapple.
- Cut and dice all the other veggies.
- Combine everything in a big bowl.
- Season the salsa.
- Pour in freshly squeezed lemon juice.
- Toss and taste. Adjust seasonings.
Rajasthani Mirchi Vada(Chili Fritter)
• 1 cup Gram Flour/Besan
• ¼ tsp Turmeric Powder
• ¼ tsp Red Chili Powder
• 3-4 Medium sized Potato boiled
• 2 Small Green Chilies Finely Chopped
• ½ tsp Red Chili Powder
• ½ tsp Amchoor Powder
• ½ tsp Cumin Seeds Powder
• 1 tbsp Coriander Seeds Powder
• 1 tsp Crushed Fennel Seeds/Sauf
• Pinch of hing
• 2-3 tbsp Chopped Coriander Leaves
• ¼ tsp Anardana Powder (optional)
• 8-9 Big Large Green Chilies/Bhavnagri Mirch
• Oil for Deep Frying
1. In a mixing bowl add all the batter ingredients and mix it well then add ½ cup of water gradually and make smooth lump free thick batter. Add more 1-2 tbsp water if required! Make sure batter should be neither thick nor thin, same like Pakora batter and then keep aside.
1. Peel and mash the boiled potatoes. Add chopped green chilies, red chili powder, cumin powder, Coriander powder, fennel, salt, Amchoor and anardana powder in it.
2. Now add chopped coriander leaves and mix it properly using your fingers and keep aside.
How to process
1. Take the large chili, wash and wipe it completely, then using sharp knife’s point slit it length wise and deseed it. Use same process for remaining chilies.
2. Heat oil in a kadhai for deep frying.
3. Now take the stuffing mixture and stuff it into the large chilies using your fingers and press it with thumbs.
4. Now take prepared batter, dip the stuffed chili into the batter and coat the batter mixture properly all sides.
5. Then slowly drop the batter coated chili into the hot oil and fry it all side on low medium flame till golden brown. Fry all remaining stuffed chilies one by one same way.
6. Your Rajasthani Mirchi Vada is ready. Remove the fried vadas on absorbent paper. Serve hot with chutneys and hot cup of tea and enjoy the snack.
METHI BAJRA POORI /PEARL MILLET BREAD
• Bajra atta/Millet flour-1.5 cup
• Wheat flour-4 tbsp
• Fresh fenugreek/methi-1 cup
• Mashed potatoes-3/4 cup
• Yoghurt-3 tbsp
• Asafoetida-1/4 tsp
• Chili powder-1 tsp
• Cumin seeds-1/2 tsp
• Salt-1 tsp
• Soda bi carb- a pinch
• Refined oil-to fry
1 Wash and chop fenugreek leaves and mash the boiled potatoes.
2 Take a big bowl and add bajra flour and all the ingredients except oil.
3 Mix and mash all and then add warm water (little at a time)and make a medium soft dough and knead well for 5 minutes(make dough when you are ready to fry).
4 Make small balls,dust with wheat flour and roll to make medium thick poori’s/discs,if you are having difficulty in rolling them,then place the ball between 2 greased plastic sheets and then roll gently.
5 Heat oil and deep fry the poori’s on medium heat till golden in colour.OR if you want to avoid fried food then can make roti or parathas with this dough.
6 Drain on a paper napkin and serve hot.
Jaipur left us satisfied with a total score of:
Next stop: Singapore!