Rava Dhokla or Semolina Dumplings

Rava Dhokla or Semolina Dumplings, a famous Gujarati Snack (its not sweet though!!), is one of my favorite dinner option.

Rava Dhokla or Semolina Dumplings

Prep. Time : 20 mins
Cooking Time : 10 mins

Ingredients
1 cup Sooji/Rava or Semolina
1/2 cup Yogurt
1 tsp cut green chilies
1 tsp minced ginger
Salt to taste
1 tsp baking soda or ENO
Oil for greasing

For Tempering
1 Tbsp Oil
1/2 tsp Mustard Seeds
1 Tbsp Sesame Seeds
1 tsp chopped Green Chilies
4 -5 curry leaves
pinch of asafoetida

Mix Semolina, Yogurt , chopped green chillies, ginger and salt. Add water and mix well to form a smooth, lump-free batter. Allow the batter to rest for around 30 minutes. For steaming add around 500 ml water in a large pot and put it on medium heat to boil. Grease the dhokla tray or dumpling tray (thalis). After 30 minutes add Baking Soda or ENO to the batter and mix. Immediately, pour the batter in the greased tray and arrange in the steamer. Steam them for 10 minutes. Make sure the bottom of the tray does not touch the water. You can check Dhokla by inserting a toothpick in the center. It will come out clean if the dhokla is done. Turn off the heat and immediately remove the trays from the steamer and let them cool.
 

Cut dhokla in diagonal or square shape using a small knife. Heat the oil in a pan on medium heat. Add mustard seeds. When they start popping add asafoetida, green chilies and curry leaves. Add sesame seeds. Add the cut dhoklas in the pan. Mix them. Turn off the heat. Serve them with Green Chutney or as it is. :)

Eggplant Pizza or Eggplant Parmesan

First new dish I tasted after coming to US was Olive Garden's Eggplant Parmesan. And it was delicious. I am sharing with you all a healthier and simpler version of Eggplant (Brinjal) Parmesan or Eggplant Pizza. Name as you like, eat as much as you wish.. :)

Prep Time:  50 minutes
Cooking Time: 20 minutes

Ingredients 
1 Big Eggplant (Brinjal)
salt to taste
1 tsp Black pepper
1 tsp Olive Oil
1 tsp  Dried Herbs
1/2 cup Bread crumbs
1 cup Pasta Sauce or Marinara Sauce
Fresh Mozzarella Cheese
Parmesan Cheese

For Pasta Sauce
1 cup Tomato Paste
1/4th cup Tomato Sauce
1 cup diced tomatoes
1 medium onion chopped
2 garlic cloves minced
few springs of fresh Basil
1 tsp Butter
1 tsp Black Pepper powder
Salt to taste

Cut the Eggplant into 1/2 inch thick slices. Place the slices in a plate. In a small bowl mix oil, salt, crushed Black Pepper and Dried herbs like Parsley and basil. Lightly brush this mixture on both the sides of the eggplant slices. Allow the slices to marinate for 30 minutes.

Meanwhile you can prepare your pasta sauce. You can use the store bought pasta sauce also.

For Home made Pasta Sauce Saute Onion in butter until its tender. Add garlic and saute for another minute. Add Tomato Paste, sauce, tomatoes, pepper powder, salt and Basil. Allow it to cook uncovered, stirring occasionally for around 20 minutes or until desired consistency.

Crush the bread crumbs finely and set aside in a plate.

Now coat the eggplant slices from both sides with the bread crumbs and put them for grilling.

Option :  You can also bake them in oven, but i like the grill lines on the eggplant so i prefer to grill them.

After grilling place them on a greased baking tray. Spread sauce over the slices and top them with the cheeses. Bake at 350~ F for 4-5 minutes or until the cheese is melted.  

Tip : 

1. You can deep fry the eggplant slices by dipping them in a thick batter of All purpose flour (maida), salt, pepper powder, dried herbs, teaspoon of oil and water. Skip the marination and grilling part.

2. You can bake the eggplant slices by dipping them in the thick batter (recipe as in tip 1) and coat them with bread crumbs. Bake them at 350~F for 25 minutes or until golden brown, turning them once. Skip marination and grilling part.