I made half proportion - half cup sooji, quarter cup besan, 1/2 cup crushed corn, 1/4 cup yoghurt, 1/4 cup water, salt, turmeric, a spoon of oil, ginger and green chilli paste. Boil water in a pot, grease a dhokla plate. Add about a spoon of eno, a bit more water and mix in one direction. Add to the dhokla plate, sprinkle some paprika and steam for about 15-20 mins. Heat some peanut oil, add mustard seeds, sesame seeds and a pinch of hing and add on top of the dhokla. Garnish with chopped cilantro.
To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means "to lick". This spice is literally lip sma
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