Cook Express – Gujarati Delights by Isha and Heta Lakhani

Vascowatch Cookexpress Heta Isha 9

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Palak Thepla

• 2 bundles Palak (spinach)
• 2 cups Wheat Flour
• 2tsp Turmeric Powder
• 2tsp Red Chilli Powder
• 2tsp Coriander Powder
• 1tsp Jeera Powder
• 1tsp Hing
• Salt to taste
• 8-10 cloves Garlic Grated
• Oil

Method: Wash n finely chop Palak. Add all masalas and Palak to the Flour. Make the mixture into a dough adding water. Tip: Make dough with minimum water as Palak leaves are watery. Make 10-12 equal portions of this flour. Now roll them into flat thin roundels with help of rolling pin. Roast on non stick tawa with oil on medium flame.

Khaman Dhokla

• 2cups of Besan
• 1tsp Turmeric Powder
• Chilli
• Ginger Paste(optional)
• 5tsp Sugar
• Salt to taste.

Method: Make batter with help of water(like pakodas). Leave aside for 15 mins. Add 1 packet of eno(fruit salt) and mix. Grease a plate with oil and pour batter on it. Steam the dhoklas for 10 mins. Heat 2tbsp oil. Add mustard seeds, jeera and hing and pour on hot dhoklas. Garnish with fresh coriander leaves and scraped coconut.

Khatta Dhokla

• 2cups Semolina(Rava)
• 3 cups Sour Curd
• 4-5 cloves of Garlic
• 2 Green Chillies
• Salt to taste

Method: Dry roast semolina. After it cools add it to the curd. Make paste of chilli garlic and add. After adding salt leave the batter for 4-5 hours. Add a pinch of soda or fruit salt to the fermented batter. Grease the plate and pour batter. Sprinkle fresh coriander leaves and a pinch of red chilli powder. Steam the Dhoklas for 10 mins.

Gud Papdi

• 1cup Ghee
• 1cup Jaggery
• 2cups Wheat Flour
• 1 tbsp Fresh Cream
• 1tbsp Soya Flour(optional)
• Sliced Almonds, Cashew Nuts and Pistachio for garnish

Method: Pour ghee in a thick bottomed vessel. Add flour and roast till golden brown. Turn off the flame. Add jaggery and mix. Add cream and mix. Add soya flour and mix.
Grease a plate with ghee. Pour the hot mixture and spread with help of a katori. Cut into diamond shaped pieces and garnish with dry fruits.