Recently I got asked a wonderfully pertinent question by my friend who is starting off her culinary life; “what kitchen gadget should I invest in, the first.” Spat came my reply, a good convection cum microwave oven; microwave for fast heating, while the convection part is for baking cakes and roasting chickens. I cannot even begin to emphasize on how important these technologies are, and it’s foolish to buy an oven which doesn’t boast either of them.
An Indian kitchen uses a microwave the most. Since my childhood, I have seen my parent’s microwave used exactly twice a day, every day. Maybe that precision is what keeping that microwave alive and kicking till today. They still believe it’s the way to re-heat food, including my mom’s favourite rosogullas. But not something u cook a dish in. So I thought I will share in a few quick recipes that anyone can make in a hurry and serve it with élan!! It’s one of my go to recipes whenever I have unannounced guests over.. I have some million different ways to serve it. But this happens to be the best amongst all.
Inspired greatly by our favourite Indian snack item; Dhokla, this is my version to make this fast, furious and simple Sandwiched Dhokla!!
- 1 cup chickpea flour
- 2tsp salt
- ½ tsp garlic paste
- 2 tsp ginger paste
- 2tsp oil
- 2 tsp eno (1+1)
- 1 cup of water (1/2+1/2)
- A sugar solution made with ¼ cup water and 2 tbsp sugar
- 3-4 slit green chillies
- Some oil for tempering
- 1 tsp each of whole jeera (cumin) and rye (mustard)
- Paneer slices
- Fresh herbed Green chutney
Take two bowls and divide equally the first five ingredients between them.
In half a cup of water, mix one tsp of eno. Quickly incorporate the bubbly mix in one of the prepared bowls and mix well, without deflating the bumbles while no lumps remain.
Now pour the mix in a microwaveable dish and microwave on high for a minute. What we are looking at is a firm surface on top to contain the paneer slices, but it should not be all cooked through.
Once your pan is out of the microwave, dip the paneer pieces (both sides) in herbed Green chutney and place it on the half cooked dhokla in the pan.
Now make the bubbly mix with the second prepared bowl and pour it on top to cover.
Transfer it into the microwave and cook it for about 5 minutes. It should look firm and cooked through in the centre. You can use the famous tooth pick test to ensure that the Dhokla is all cooked through.
Cut it neatly in squares while you heat oil for tempering. Pour in the tempering spices and let it sizzle for a minute or two in oil.
Once it stops spurting substantially, pour the hot tempered spices along with the oil on top of the prepared, resting dhoklas.
Let the dhokla soak up the sugar solution, by spooning on spoonfuls of the solution all over its surface. This step will moisten the savoury sponge and impart a fuller-all rounded taste on your palette.
This is a nice, easy and a never fail recipe which provides a wonderfully quick twist to our favourite snack of all times!!