Gujarati – sonalfoodqueen

Khaman is Gujarati dish. A famous breakfast which is normally used for trolling Gujarati community but whoever has tasted it, swears by it’s tangy and sweet taste.

Though born and brought up in Gujarat, I never tried making Khaman. Hailing from Mathura by ancestral origin we preferred Mathura style breakfast at home. but after I got married , I felt like learning Khaman and other Gujarati breakfast items as my husband loved Khaman. It was not possible for me to get khaman from outside everytime he craved for it so I tightened the belt and decided to learn it.

Khaman is such a thing that needs proper attention and quantity of ingredients. If you miss a thing then it would turn into disaster. Trust me, I have become expert n Khman making but it has coasted me several disastrous experiences. Many times it turned soggy, many times didn’t rise at all etc etc.

After many experiments now I can make perfect khaman. So am sharing my recipe of Khaman here that needs few ingredients.

Ingredients:

Gram flour- 1 cup

Citric acid- 1/2 tablespoon

sugar-1/2 tablespoon

turmeric- 1/4 tablespoon

baking soda-1/8 tablespoon

Eno fruit-salt- 1/2 tablespoon

Ginger and Chili- 1 tablespoon each crushed to paste

oil

Water- 1/2 cup

For Tempering:

curry leaves

Oil-1 tablespoon

Mustard- 1/4 tablespoon

asfotedia- 1/8 tablespoon

sugar- 1 tablespoon

Green chilies – 2-4 cut in middle

For Garnishing-

Grated Coconut

Chopped Coriander

For serving

Naylon Sev

Tamarind Chutney

Mint chutney

Method:

Mix all items in Ingredient list in a bowl except Baking Soda and Eno.

Better should not be too much thick or too much runny. It should be of medium consistency.

Mix them properly and leave aside for 10 minutes.

Till then place the steamer or Khaman Cooker on gas, pour sufficient water and place the pan or thali in it. Be careful that water should not be too much that it enters in thali and should not be too much less.

Add baking soda and Eno into the better. and mix well. do not beat it too much or else the air bubbles will escape.

Pour the better into thali immediately and cover the cooker or steamer properly. The air should not escape from it or else it will turn Khaman into soggy one.

Let it steam for flat 20 minutes. After 20 minutes insert knife into Khaman. If it comes out clean than Take out the thali out. If it still sticks to knife let it steam for 5 minutes more.

Take out the Khaman plate out and till it gets cool prepare tempering.

Take Pan and heat oil. As oil heats add mustard and as it crackles add asfotedia, sugar and curry leaves along with green chili.Add water. Turn stove on medium flame while adding water. Bring it to boil two three times.

Cut the Khamans in desired shapes and pour the tempering on the Khaman. Sprinkle grated coconut and Coriander.

Take Khaman on plate. pour Green chutney, Tamarind Chutney and Nylon sev on Khaman.

Hello all, This is my first post in my food blog. Being Gujarati by birth, my love for gujarati food is unmeasured and incomparable. Being wife of software engineer and mommy of little angel, Jisha it becomes tough for me to get time for cooking food. Yet, I get time to cook and experiment few dishes from available ingredients in my kitchen. Being a lazy girl I love dishes that are made easily and tastes yummy.

Here goes my first recipe of Bread Locho, inspired by famous Gujarati Surti item Locho. I have replaced Chana daal with bread. and actual recipe needs 7-8 hours and this one is instant one.

servings: serves two

Ingredients:

Brown Bread-4 pieces

Curd-2 cups

Turmeric- 1/8 tablespoon

Red paprika-1/8 tablespoon

Salt-as per taste

For Tempering:

Onion-finely chopped 1/2 cup

Mustard-1/8 tablespoon

Asfatedia-1/4 tablesppon

Curry leaves- 10 to 12 leaves

Oil-1 tablespoon

Green chili- 1-2 (optional)

For Garnishing:

Coriander and nylon sev

Recipe:

First of all cut bread in small pieces.

Mix turmeric, salt and red paprika in curd.

Add pieces of bread in curd and each and every piece must be coated with curd very well.

leave it aside for few minutes.

Till then place nonstick pan on stove and add oil.

As the oil heats , add mustard seeds and asfatedia.

Add curry leaves as mustard seeds starts crackling and after a while add onions and saute them. (Here in pics I forgot to add so I saute them separately)

As onions turn brown, add the bread mixture and saute on high and occasionally medium till the bread turns brownish in color.