Kadai Paneer

Ingredients:

Paneer  -250gms (cut into cubes or thin fingers)
Oil        - 3 tbls
Ginger paste -1 tsp
Garlic paste  -1 tsp

Grated onion - ½ cup

Tomato puree - ½ cup
Chilli Powder  -  1 tsp
Salt - to taste (I used 1tsp salt for this recipe)
Turmeric Powder - ½ cup
Garam Masala      -1 tsp
Asafoetida       - ½ cup
Fenugreek leaves - 1 tbls
Thick Curd      - ½ cup
Capsicum    - ½ cup (cut into cubes or thin fingers)
Chopped Coriander leaves - 1tbls
Chopped green chillies - 1tsp
Hot Water  - 1 cup

Method:
Always fry the paneer in oil or boil in water for about five to ten minutes.

Heat the oil in a Kadai. Add ginger and garlic paste, fry lightly.
Add Onions and fry until it turns gold in colour.
Add the tomato puree and fry till the masala leaves the oil or becomes dry.
Then add the salt, chilli powder, turmeric powder, garam masala, asafoetida, and fenugreek leaves. Mix well. Add curd, green chilli and stir till the oil separates.

Add capsicum and fry for a minute.

 Add 1 cup boiling hot water ,mix well. Add Paneer and then boil for 2 minutes.

 Garnish with green coriander and serve hot.

Instant Khaman Dhokla

Ingredients:
Besan (gram flour)  -¾ cup
Sooji (Semolina)     - ¼ cup 
Ginger                   - ½ tsp
Green chillies        -3
Salt                       - ¾ tsp
Lemon Juice          - 2 tsp
Sugar                    - 1½ tbls
Oil                        -2 tbls
ENO (fruit salt)     - ½ tbls
Turmeric Powder  - ¼ tsp
Water                 - ¾ cup

Tempering:
Oil                     -1½ tbls 
Mustard seeds    -1 tsp 
Sesame              - 1 tsp (optional)
Curry leaves       - 8 to 10
Green coriander  - 2 tbls (approx)
Grated coconut   - 2 tbls (approx)

Method:
Crush the ginger and green chillies.
Mix all the ingredients well except Eno to a smooth batter. Leave the batter for approximately 20 minutes. At the time of making , add ENO to the batter and  beat well for few seconds. Immediately pour this into the greased  thali ( I use square shaped baking tray ) and steam it for 10 minutes on medium flame and 10 minutes on low flame.

The picture  shown above  is the bottom side of the dhokla.

Cut into 1-1/2 " square or diamond shaped pieces.To temper , heat the oil , add mustard . As  mustards crack up ,add curry leaves.Then add 1/2 a cup of hot water. Pour this on the top of the dhokla.

Once the water gets absorbed ,the dhokla becomes soft . Sprinkle chopped coriander and freshly grated coconut. Now the dhokla is ready to serve.

Notes: (1)  Use aluminum vessels for the best dhoklas.
           (2)  Cover the  steaming vessel lid with towel.
           (3) 1 cup = 250 ml , 1 tbls = 15 ml,  1 tsp  = 5 ml