Aam Ras, White Dhokla (known as Khatta dhokla) and Green chutney  - A famous Gujarati Combo


Aam Ras - Ingredients and Method

Aam Ras is made in two ways in my house and sharing both the ways you can choose any:

Method 1:

  • Take 4 Alphonso Mangoes preferably sweet one
  • Remove the skin and chop the pieces
  • Put it in mixture grinder, squeeze the gutli
  • Add 1 to 2 teaspoon of sugar (optional we don’t add many times)
  • Grind it to smooth paste
  • If you prefer thick one don’t add water or else you can slight water around ½ cup…many people also add milk we don’t add milk
  • Pour the Ras in a big bowl add kesar strands 6-7 and cool it refrigerator and serve

 

Method 2:

  • Take 4 Pairi variety of Aam (We use the Maharashtra wala Pairi Aam) and take 2 Alphonso Mangoes
  • Now remove the top of all the Aam and take a bowl, barik chalni/thin strainer and pour the Mango Pulp in the chalni.  Now with the skin of the mangoes, strain the mangoIt is lot of hard work but you get nice smooth very tasty Aam Ras.  Do that for all 6 mangoes 
  • Add sugar if required (1 to 2 teaspoon) and Add 6-7 Kesar strands, cool it and serve it 


White Dhokla - Ingredients and Method

  • In a bowl, take 2 cups of white dhokla flour, add 1/2 cup of sour Dahi and ½ cup water and mix all well
  • Keep it for fermentation for overnight or 6 to 7 hours
  • Boil the water in a steamer and grease the thali with oil
  • In the batter add 2 tablespoons of oil, salt to taste, pinch of Hing, 1 teaspoon of ginger chili paste, half teaspoon of baking soda. Pour 1 tablespoon of hot water on this and mix well.
  • Don’t over mix the batter, pour it on grease plate and put it in a steamer
  • Garnish it with red chili flakes, black pepper powder or any sabzi masala, chopped dhania leaves
  • Steam the dhokla for 15 mins
  • Cut the pieces and serve it hot with chutney and Aam Ras


Notes:

If you don’t get white dhokla flour then you need to do following process

  1. Take 2 cups of rice, soak it and soak ½ cup of urad dal
  2. Soak both items separately for 4 hours
  3. Drain all the water from these ingredients and grind together to make it smooth paste
  4. Transfer it to bowl and add ½ cup of sour dahi and ferment it overnight or 6 to 7 hours (Rest of the process remains the same as above)


Raw Mango Chutney - Ingredients and Method

  • In a mixture jar add following stuff:
  • 1 tablespoon each of peanuts and roasted chana without cover...we also call it daliya
  • 2 teaspoons of roasted jeera
  • 2 teaspoons of sugar
  • Grind it
  • Then add 1 cup of pudina, 2 cups of coriander leaves (please keep its stem thoda sa as the stem has taste)
  • 2 green chilies and one big piece of grated adrak/ginger
  • 1 small raw mango cut in slices
  • Add salt, one full lemon ka juice ...add some water and churn it. Your chutney is ready





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