Khaman Dhokla

Sieve a cup of besan and add salt as per taste. 

Mix half tsp of citric acid and few tsp of sugar in a cup of water and stir well. 

Mix this liquid in the sifted besan. 

Make a lump free smooth batter. 

Now prepare your steamer. 

Add half tsp of baking soda in the batter and stir very well so that it spreads uniformly. 

Pour it immediately to the Cup cake mould or well greased Katoris. 

Cover and steam for 15 minutes on medium flame. 

Take it out and slice it neatly with a serrated knife. 

Once done prepare the tadka as per your choice. 

I used oil, rai, safed til, sugar and little water. 

Pour it over the slices Khamman. 

Done. 

Cut it into slices and pour tadka over it. 

Garnish with coriander leaves.

Anu's Naati kori kajipu and sukka

2 kg naati kori

For grinding:

15 long red chilly
10 short red chilly
1 tablespoon coriander
1 teaspoon jeera
1/2 tsp methi seeds
1 tsp pepper

1 onion
1 fistful coconut

Method:

Roast the dry masala with a little oil. Fry onion till almost brown and add grated coconut and fry till golden.

Grind the above with 10 flakes of garlic and 1 onion and turmeric powder.

For the curry:

Remove the chicken pieces from the curry and add milk extracted from one coconut and bring to a boil.

For the sukka:

Grind coarsely 1 tsp jeera, 7 to 8 flakes of garlic with one small grated coconut and salt.

Add the ground coconut to the chicken pieces and cook well.


For the seasoning, heat ghee and lightly brown 1/2 tsp methi seeds, add one medium sized onion thinly sliced till brown and use half of it for the curry and half to season the sukka and stir the mix for about five mins.