Safed Maas Dish – I am proud and joyous to say that I have relished the creamy texture, nutty aroma and subtle spices of this authentic Rajasthani meat curry. The meat is first boiled and cooked with masalas to create perfection. Adding almond-cashew paste and a generous helping of cream, milk and curd simply enhances the richness of this beautiful and delectable dish.
The temperature outside is rising high day by day. Heat is just increasing; summers bring in the unwanted tan, skin problems to human body. We often eat less and keep our diet light – be it food /drinks/ dessert. Here is one of my favourite dessert recipes; I would love to share with you all – Mud cup Mishti Doi. In English we would say “Sweet Yogurt”. It is a Bengali dessert, for an authentic taste would recommend trying it from Kolkata. Only, drawback is you need to wait over night to enjoy this white sweet dish.
- 1tbsp. live yogurt culture
- 450ml thick cream milk
- ½ tsp. saffron
- 2 tbsp. sugar
- Crush saffron strands, add them to 1 /2 cup milk and leave it aside. Crushing saffron will help to release its flavour.
- Take a deep vessel; add remaining milk, sugar once milk gets a boil.
- Let the milk boil until reduced to half of its volume, add saffron milk and bring two boils.
- Turn of the flame and let the milk cool down
- Now take the live culture yogurt, whisk it well and add it to the cooled milk.
- Mix them well, add to the mud cups and sprinkle saffron strands on top.
- Cover them and store in a warm place for 10 hours.
- Once the mixture becomes thick, you would know when it sets into the cup.
- The store in refrigerator and serve it cold.
I fairly remember my recent trip to Gujarat, the Land of Legends. Apart from everything else about the rustic Gujarat, what I loved more was the regional food!
Being a total foodie, I can only say that no matter where you wander, Gujarati cuisine will come behind you and make you fall in love with it. The best example I could give now is my favourite breakfast/snack fare – Khaman Dhokla.
As mouth-watering it sounds, Khaman Dhokla melts in your mouth and ultimately steals your heart. A simple preparation, Gujarati Khaman Dhokla is the one that will stay with you forever. Well, as I write, I wish I could just go back and gorge on some 2-3 plates of it!
Now as I am at home and that sounds impossible, I would go ahead and try preparing Khaman Dhokla myself. Here is how I need to go about it.
- 250 grams Besan/chickpea flour
- ½ cup yoghurt
- ½ cup water
- ½ teaspoon cooking soda
For seasoning (to be mixed with batter)
- 1 tablespoon oil
- ½ teaspoon turmeric
- 1 teaspoon green chilli paste
- 1 teaspoon sugar
- ¼ teaspoon citric acid or lemon juice
- 1 packet Eno
- salt to taste
- Curry leaves
- Mustard seeds
- Grated coconut
- Chopped cilantro leaves
- Little water + oil
- Mix ½ cup curd with ½ cup of water for a smooth paste
- Add Besan to the paste
- Slowly add little water for a flowy mixture. Add cooking soda and set aside for an hour.
- Add Eno to the set mixture.
- Take desired amount of water in a pan, bring it boil well.
- Grease a befitting plate with oil and pour in the mixture.
- Set the plate on the pan and let it cook in steam for 10-15 minutes with lid sealed tightly.
- Open the lid and prick a toothpick to check the consistency of the mixture.
- Take little oil in a smaller pan, add all ingredients listed under tempering, and allow it to pop.
- Pour the preparation onto the half-done Dhokla. If desired, steam it once again.
Take it off the stove and allow it to cool before cutting through it for equal sized cubes. Garnish with cilantro leaves and grated coconut. Serve hot Khaman Dhokla with green chutney or imli chutney. YUM!
Please Note- Khaman Dhokla is a delicate recipe; hence, it needs to be handled gently and patiently.