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Cooking Time : 25 mins.
Preparation Time : 30 mins.

Serves 4.

1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil
salt to taste
For the tempering
1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil
Other ingredients
oil for greasing
For the garnish
1 tablespoon chopped coriander
1. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
2. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
3. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.
4. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
5. Garnish with the chopped coriander. Cut into pieces and serve hot.
Handy tip(s) :
1. Add the Eno's fruit salt just before you put the dhoklas to steam.



Preparation Time : 3 hours.

Serves 4.

1 kg. thick curd
3/4 cup powdered sugar
a few strands saffron
1 tablespoon warm milk
2 teaspoons cardamom powder (elaichi)
For the garnish
slivers of pistachios and almonds
1. Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
2. Rub the saffron into the warm milk until it dissolves.
3. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
4. Place in the refrigerator.
5. Serve cold garnished with slivers of pistachios and almonds.
Handy tip(s) :
1. Shrikhand goes very well with puris.
2. You can use ready-made Malai Chakka instead of hung curds to avoid preparation time.