Instant Corn Dhokla (Savory corn cake (steamed))

Corn is still in season (the american corn variety), and this Dhokla is a fantastic way of being able to enjoy corn in a different look.

This Dhokla is super easy to make, under thirty minutes, and there's no way this recipe cannot come right. Yes, that's what I can confidently say after trying and testing this recipe multiple times before posting this here.

Ingredients :

Shelled Corn - 1 cup
Semolina (Rava) - 1 cup
Thick curd - 1/2 cup
Water - 1/2 cup + 2 Tbsp
Ginger - Chilli paste - 1 spoon  (Or chillies and ginger)
Salt - to taste
Tumeric - 1/4 tsp
Fruit Salt (Eno) - 3/4 - 1 tsp
Oil - for greasing
For the tempering
Oil- 4 Tbsp
Mustard Seeds - 1 tsp
Asafoetida - a pinch
Sesame Seeds - 1 Tbsp
Curry leaves - 8-10

For a vegan version, cut out the curd, replace with 1/2 cup of water + 1 tsp of vinegar ( I haven't tried this, but logic tells me this should work perfectly and give similar results)

Directions:

1. Get a Dhokla plate and steamer ready on the stove. The right time to pour the dhokla batter is when the water in the steamer starts boiling. Keep the greased plate in the steamer so that it gets warm to hot. (Gujaratis do this, and their dhoklas turn soft always, so I see no harm in following this) Till this is ready, we can get to the other preps.
2. In a blender, fine grind the corn, curd, chilli-ginger. 
3. Pour this into a bowl, add salt, turmeric, Semolina, water and mix well. 
4. Add the fruit salt, and mix throrougly in quick movements.
5. Pour the batter in the greased dhokla plate 
6. Steam for 15 munites. 
7. Remove from flame, and allow to cool
8. Prepare the tempering - heat oil, add mustard seeds, allow them to sputter, add asafoetida, sesame seeds and curry leaves. Remove from flame. Allow to cool. 
9. Pour the tempering over the Dhokla, cut into squares and enjoy.
10. This goes well with Dry Garlic-Groundnut Chutney (recipe coming soon) and a glass of buttermilk! 

Enjoy! 

Spinach and Corn Veg Gravy

Its that time of the year when corn is seen everywhere in markets. A roasted corn-n-the-cob is an all time favourite, agree, but corn tastes great when teamed up with the right veggies too. Here is my version of the popular Spinach-Corn Veg gravy. I am a total fan of Spinach, (A Popeye fan too ;-)), and I can't thank God enough for this lovely green Vegetable! :-) 

Here's my recipe which generously serves 4

Ingredients: 

Spinach - atleast 2 bundles 
Corn - 3/4 - 1 cup, boiled (The indianised-american, yellow variety) 
Onions - 2 finely chopped
Garlic - 4 cloves, finely chopped
Kasuri methi - 2 tsp
Green Chillies - 3 nos
While Garam Masala - 

Cinammon - 2" sticks - 2 Nos

Cloves - 4 

Bay leaf - 1 

Powdered Garam Masala - 1 tsp 

Turmeric - 1 tsp

Chilli powder - 2 tsp ( as per taste) 

Salt - As per taste

Milk - 3tbsp 

Ghee - 2 tsp (Clarified Butter)

Cumin - 1 tsp 

Method: 

1. Clean and wash the spinach well. Steam it in a colander. This process should be timed well. Steam the spinach only for about 5 mins. Turn off the heat. 

2. Pressure cook the corn till tender. 

3. Let the spinach cool. A way of cooling it is to hold it under running water, or immerse in vessel full of cold water. In my opinion, this will sap the spinach of its nutrients, so Avoid this. Once spinach cools a bit, puree the spinach along with a handful of the boiled corn, kasuri methi and green chillies. The pureed corn will impart thickness to the gravy. Puree the corn first, adding the spincah later. Keep the spinach coarse. 

4. Take a skillet, and heat the ghee. Once hot, add the cumin. Add the whole garam masala and fry well. 

5. Add the garlic, saute for about a minute on low flame before it browns. Add chopped onions and saute till they are translucent. 

6. At this stage, add the turmeric, chilli powder and the garam masala. Ensure it mixes well. Add the boiled corn. Saute well ensuring it doesn't stick to the skillet. 

7. Finally add the pureed spinach-corn mixture. Add salt as per taste. Add some water to loosen the gravy. 

Let this simmer for a while. Add the milk. Let this cook for 7-8 mins. 

Spincah-corn veg gravy is ready. 

Goes well with hot Paratha/Chapathi. 

 (Recipe adapted from Tarla Dalal's collection) 

Some Notes: 

- I personally do not favour mixing Tomatoes and Spinach as it changes the colour and texture, and alters the rich spinach taste. Iron sources like spincah must be combined with Vit C sources, and a dash of lime can add that nice tangy flavour to this rich dish. ( Either avoid the milk or the lemon juice, we all know why... ;-) ) 

- If Spinach is coarsely pureed, it adds a nice texture.

- Kasuri Methi is dried Fenugreek leaves - adds a whole new flavour to spinach. 

- Milk is completely optional. 

- Add salt with caution, spinach contains sodium, so it will have some traces of salt.