Mingling of "yellow" and "one dish dinner " :) .

Let me think how to explain Khaman to someone , who has never seen and tested it.
Its a steam cooked pancake made using chickpeas flour .The final result of which is a very spongy cake , which we serve by cutting in dimond like pieces and then do a Tadka with Green chillies ,mustard seeds , curry leaves and asafoetida. Now if you dont know what the word "Tadka " means , then go through the recipe and I hope It will clear all your doubts :).
There is a nice traditional way to make this "Khaman" ( I will share it here sometime later, and then link this back to that too). Although the instant way to make it is highly recommended for novice cooks, also it make a great dish in hurry for experienced people too.
I use Gits Instant Khaman Pack to make it quickly for Zorra's event . Weekend was weird with blogger problems and my schedule too .Thanks to Zorra as she agreed to accept it if posted by today.

Ingredients :
1 pack of Gits Instant Khaman Mix.
2 tsp oil,
240 ml of water
little oil for greasing

For Tadka :
2 tsp oil,
3-4 green chillies cut into thin rings,
8-10 curry leaves (optional)
pinch of asafoetida powder
1 tsp mustard seeds ,
1 tsp sesame seeds(optional ) ,
1 tsp shredded fresh coconut (optional)

Method:
In a big bowl take 2 tsp oil, the instant khaman material and exactly 240 ml or 8 Oz. water .
Mix in all together well such as there are no lumps left in the mixture.
To make the Khaman more spongy take care to mix these all with minimum possible stirring. As this will left the bubble in the mixture which helps great to make it more spongy. Stirring too much will reduce the bubbles .
Pour this batter into a well greased backing trays. Steam cook it on high flame for 15 minutes.
I used pressure cooker and cooked it using 2 cooker pan. While using pressure cooker , remove whistle from it.
After 15 minutes low the flame and check it is cooked well to check this , insert a clean knife into it, if it comes out clear, nothing sticked to it , consider it cooked. Now take these pans out of cooker, let it cool for five minutes and cut them into diamond shapes.

Now for Tadka ,
Heat 2 tsp oil and , while hot add 1 tsp of mustard seeds and curry leaves to it , turn of the heat. add asafoetida powder mix well, If using sesame seeds and coconut then add those too and mix well together. Spread it evenly on the cut Khaman pieces and sever hot .Khaman meant to be eat as this only , still if you like try it with some chutney , it goes well that way too.
I was glad to see this final result of it , when my Khaman turned out to be more fluffy / spongy than it is shown in the picture of Gits package . This goes straight to Zorra for the celebration of Women's Day .
I bet Zorra , you can't get yellower than this :) . Thanks a lot for organizing event to celebrate womanhood , Its a great pleasure to be part of this event .

Not only this, A slight addition to this dish and a lovely dish is ready to enjoy.
Sev khamani is a famous dish originated from Surat city of Gujarat state in India.Now almost the same popular with all part of state and a very tasty dish to enjoy at any time of day. For me it goes well as light dinner dish or sometimes as a brunch .


To make Sev Khamani,
Take the Khaman, made crumbs of it and add fine Besan sev to it ,add a tsp of lime juice and garnish with coriander leaves and if you like add a little bit of spicy chutney and pomegranate seeds . While eating mix well all together.
A perfect combination of sweet , sour and spicy dish .

This favorite dish of mine now goes straight to Gorgeous Meeta for her One dish Dinner theme this month.
Thank you Meeta for hosting this, Its been pleasure to be a part of your event.

Reminder:

If you Haven't cooked anything with Brinjal /eggplant yet then still there is days left to submit it, cook it soon and submit it, and as you know you can submit something already posted too .

The last date to submit the entries for VoW - Brinjal is 15th March 2008.

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