Dhokla (also spelt Dhokra or Dokra)) is a vegetarian dish that originated in the state of Gujarat in India. It can be served for breakfast, or as a side dish,a main course or a teatime snack. It can be served hot, cold, or at room temperature. It is made with fermented batter made of gram flour(chickpeas) rice and yoghurt. The main ingredient is rice.
Dhokla is a savory cake that is steamed.
My mum used to make dhoklas for breakfast. Any left over, we would have at teatime. A hot garlic chutney is served with it.
Somebody came up with instant dhokla which are easier to make and you do not ferment it overnight. Instant dhoklas are made with Sooji (wheatlets) or cornmeal. I make it with sooji, If you are allergic to wheat, use cornmeal.
Sooji is also known as Semolina or wheatlets
1.Semolina is the coarse, purified wheat middling’s of durum wheat used in making pasta and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middling from other varieties of wheat, and from other grains such as rice and corn.
- 1 cup sooji
- 2 tablespoon Channa Flour
- 5 tablespoon Yoghourt
- ½ teaspoon Black Pepper (freshly ground)
- ½ teaspoon Cumin (freshly ground)
- ½ teaspoon Fenugreek Seeds
- 1 tsp sugar
- 1 tsp Citric Acid
- ½ tsp salt
- ¼ cup oil
- ¼ tsp ground ginger
- ¼ tsp ground garlic
- ¼ tsp ground jalapeno
- ½ tsp chopped fresh coriander leaves
- ½ cup warm water
- 1 ½ tsp rounded Baking Powder
- In a large sauce pan pour about 2 inches of water and boil. The water should be boiling when you put the dhokla in. The saucepan should be about 10 inches wide. Put a wok ring inside the saucepan, the dhokla dish should sit on this ring.
- Add everything except Baking Powder and mix well.(The mixture should be running consistency like a cake).
- Add Baking Powder and mix well.
- Pour into a greased 8” sandwich tin.
- sprinkle chilly powder on it.
- Steam for 20 min.
Serve with Garlic Chutney.
A dish consisting of beaten eggs cooked until set. It can also be folded over with a filling inside.
Omelette Roll is a chapatti rolled with an omelette. It is breakfast on the go or lunch for the kids. It is nutritious and easy to pack.
Omelettes are easy to make but are a little tricky. You need practice to make it perfect. Making a roll is the best place to start because if you break the omelette nobody will know.
You can make your chapatti or buy it from Indian Grocery Stores.
- 1 egg
- 1 tbsp water
- 1 tsp finely chopped onion
- 1/4 tsp finely chopped cilantro
- 1/8 tsp salt
- 1/2 tsp butter
- 1 chapatti
- In a small bowl, combine egg, water onions, cilantro and salt and beat with a fork till everything is mixed together.
- Melt butter in a frying pan over medium heat, pour the egg batter and tilt the pan to spread it around. When it starts to set, loosen it with a palette knife, turn it over and cook on the other side for about 1 minutes.
- Place the omelet on the chapatti and roll it up.
- Wrap it in a napkin.
- Sugar roll: Spread butter on the chapati sprinkle with sugar and roll it up.
- Banana Roll: Spread butter, sugar and a banana and roll it up.
- Aloo Roll: If you have leftover Alo curry (Potato) use that and roll up the chapatti.
makes 30 pieces
- 1/2 cup Butter
- 5 tbsp cocoa
- 5 tbsp sugar
- 1/2 tsp vanilla
- 1 egg
- 2 cups graham wafer crumbs
- 1 cup coconut
- 1/2 cup chopped walnuts
- 4 tbsp butter
- 2 tbsp vanilla custard powder
- 2 tbsp milk
- 2 cups icing sugar
- 2 oz semi sweet chocolate
- 1 tbsp butter
- Place softened butter, cocoa, sugar, vanilla and egg in a bowl. Set bowl in a pan of bowling water. Stir mixture until butter has melted and is the consistency of custard about 5 minutes.
- Mix wafer crumbs, coconut and nuts together.
- Add to the cocoa mixture and mix well.
- Pour the mixture into an ungreased 9 inch square pan and spread with icing.
- Cream butter, milk, vanilla custard powder and icing sugar till nice and creamy, about 5 minutes.
- Spread this over chocolate base, and return it to the fridge for a couple of hours till the icing has hardened.
Put the chocolate and butter in a bowl and melt it in the microwave, covered, for 1 minute, mix it well and spread it over the icing. Return it to the fridge and let it set,, about 10 minute. Cut it in squares and serve.
The peanut, or groundnut is a species in the legume or “bean” family. Peanuts are used in a lot of different ways, Boiled roasted, fried, used as a sauce for meats and vegetables, cakes, peanut butter , candies, chocolates, and oil are a few examples.
In Uganda peanut sauce is eaten with boiled matoka(green plantain bananas) as a main meal. Boiled fresh peanuts are sold on the street as a snack as are roasted peanuts. The locals make a cone using old newspaper and fill it with roasted peanuts and sell it. When going to the movies we would buy a cone of peanuts before we went into the theatre.
In Canada we do not get the fresh peanuts so I buy the dried raw peanuts, soak them and then boil them. These dried peanuts can be found in China Town, T & T Market and Osaka(Super Markets)
This is a good food to snack on when watching a movie or something to nibble on when you have a party.
- Soak the peanuts in cold water overnight.
- Add salt and boil it for half an hour until soft or you can presure cook it for about 5 minutes.
Mogo also known as cassava or yucca is a staple of Uganda. Mogo can be cooked in a lot of ways. Few examples are:It can be boiled, fried, made into chips, or cooked with spices. Fried Mogo is like potato fries and a lot of the small cafes served fried mogo with ambli or lemon juice, salt and chilly powder. In school at recess boiled mogo was sold in the canteen so we would have mogo and milk or pop.
Mogo is also a street food in East Africa. The locals roast the mogo over the barbeque sprinkling salt, chilly powder and lemon on it.
In Canada,you can buy fresh mogo from Supermarkets and frozen mogo from Indian grocery stores.
Mogo, when dried to a starchy, powdery (or pearly) extract is called tapioca.
- 2 lbs Frozen Mogo
- 4 cups water
- 2 tsp salt
- 3 medium onions
- 3 medium tomatoes
- 1 tbsp green masala
- 2 tsp tomato paste
- 1 tsp coriander and cumin powder
- 1/2 tsp turmeric powder
- 1 tsp chilly powder(or to taste)
- 1/2 tsp citric acid or
- juice of 2 lemon
- 1 cup chopped cilantro
- 4 cups oil for frying
- In a medium saucepan boil the water with 1 tsp salt. Add the mogo and cook it for about 10 minutes. Slice the mogo into chips about 1/2 inch thick.
- Heat the oil to medium hot and deep fry the chips to golden brown in color. (The oil is ready when if you put the end of the wooden spoon in the oil and tiny bubble appear around it).
- Drain the chips on paper towel.
- Peel and slice the onions in thin slices and thinly slice the tomatoes.
- Heat 4 tbsp of oil in a large saucepan. Add the onions and fry till the onions are transparent, about 5 minutes. Add the tomatoes and rest of the ingredients. Mix and cook on low heat for about 5 minutes.
- Add the mogo and toss it.
- Serve hot with ambli(tamarind chutney)
Fresh Green Pigeon Peas Seeds of the pigeon pea
Bharazi, also known as pigeon Peas, are high in protein and have a nutty flavor. Pigeon peas are usually found dried, canned,frozen or ground for flour. They are easiest to find in cans and will likely be in most large grocery stores or specialty Indian and Latin shops. Although there are many varieties of pigeon peas grown, store-bought varieties will usually come in green, white, or black colors.
Bharazi can be used in a lot of different dishes like a curry or on its own, cooked with rice, or in stews.
I like to use dried bharazi but you can use 2 cans or 1 lb frozen bharazi.
When I was growing up, naral vari bharazi was a treat for us, as we could not always buy coconut. Coconut is found on the coast and there they use a lot of coconut in their cooking. Naral Vari bharazi is a breakfast dish and is also served for brunch.
You can also use 2 pkts cream coconut with 4 cups of water.
- 1/2 lb dried Bharazi
- 1 small onion
- 2 small tomatoes
- 2 tbsp vegetable oil
- 1/4 tsp cumin seeds
- 2 tbsp green masala
- 1/4 tsp turmeric powder
- 1 tsp salt
- 2 cans coconut milk
- 1 cup water
- 1 jalapeno
- 2 fresh lemon or
- 1/4 tsp citric acid
- 2 tbsp chopped cilantro
- Soak the dried bharazi in water and leave it overnight, boil until tender, about half an hour. Drain and rinse in cold water.
- Thinly slice the onion and tomato.
- In a saucepan heat the oil, add the cumin seeds and onions. Saute the onions till they are transparent.
- Add the tomatoes, green masala, turmeric powder, jalapeno and salt. Stir and cook for a minute.
- Add the coconut milk water and bharazi, when this starts to boil,turn the heat to medium and let it simmer for about 15 minutes.
- Sprinkle chopped cilantro before serving.
Serve with Mandhazi, French bread or Rice