Dhokli nu Shaak–Gujarat Special

For this month Indian Cooking challenge –  Srivalli chose the dish from Gujarat- Dhokil nu Shaak. I was not sure if I will be able to participate for this month as I was not totally prepared . in the last minute , I made it for dinner.
Ingredients
For Dhokli
Besan – 1/2 cup
water – 1 3/4 cup.
Red chilli powder – 1/2 tsp
salt – per taste
Method
Mix the besan , red chilli powder , salt with water to a smooth consistency. Heat a non stick pan and pour the mix . Keep stirring continuously in a low medium flame until the mixture thickens. Pour into the greased plate and allow it to cool. cut into squares and keep it aside and start preparing the gravy.
ingredients for gravy
Mustard seeds – 1/2 tsp
cumin seeds – 1/2 tsp– 2 crushed
turmeric powder – 1tsp
red chilli powder – 1 /2 tsp
Sour cream – 1/4 cup with 1/4 cup water ( Instead of sour cream you can use buttermilk
cumin / coriander powder  - 1 tsp
asafoetida – a pinch
oil – 2 tsp
Method
Heat 2 tsp of oil and add mustard seeds , cumin seeds , garlic cloves
once it splutters , add other spices ( turmeric , chilli powder , cumin coriander powder , asafoetida , salt ) and cook for few mins until the flavor blend together,
Now add the buttermilk mixture and dhoklis.  Simmer and cook for 5 –7mins.
Serve it immediately.
You can have it roti or even with plain white rice.

Indian Cooking Challenge August 2011 - Jalebi

I prepared 'Jalebi' for  Indian Cooking Challenge. This event is organized by Srivalli every month and am excited to join the event starting this month. For the month of August , Srivalli came up with the 'Jalebi' recipe.
Here is the recipe below
For Batter
1. All purpose Flour / Maida - 100 gm
2. Corn Starch - 30gm ( You need to add little more to make the batter thick )
3. Yoghurt - 1 Cup
4. Lime Juice - 1 tsp
5. Oil - 1 tbsp ( heat the oil before pouring it to the batter )
6. Saffron - a large pinch
In a bowl , Take all the above ingredients , whisk together such that there are no lumps and make a thick batter. Allow it to ferment overnight.

 
For Syrup
1.Sugar - 1 cup
2.Water - 1/2 cup
Add Sugar and water in a vessel and heat it till the sugar dissolves. Keep stirring continuously until you reach a syrup consistency. Keep it warm.

 
For Jalebi
1. Oil for deep frying
2. Zip log cover or Sauce bottle ( plastic one )
Pour the batter into zip log cover with one end cut ( Make sure the hole is thin ). Pipe and press the batter into hot oil . fry the jalebi till golden brown and crisp. Drop the Jalebis into warm sugar syrup and take it out immediately
Note : I did not get the exact shape of Jalebi as my batter was little thin and I need more practice . Also sugar syrup got crystallized ( to avoid this , you can add little lime juice ) 
So make sure to make the batter thick . Keep the sugar syrup warm and remove the Jalebis from sugar syrup and do not allow it for a long time.