Dhokla Steamed

Ingredients:
1 cup bengal gram flour
1 1/2 tbsp semolina
1/2 tsp citric acid crystals
3 tsp sugar
1 tsp ginger-green chilli paste
1 1/2 tsp fruit salt
salt to taste
For The Tempering [tadka]:
1/2 tsp mustard seed
1/2 tsp sesame seed
1 tbsp chopped green chillies
a pinch of asafoetida
1 tbsp oil
For The Garnish
1 tbsp chopped coriander
1 tbsp chilli powder

Method:
Combine all the ingredients except the fruit salt in a bowl and make a batter using 1 cup of water.
Add the fruit salt. Sprinkle a little water over the fruit salt and mix wel.
Pour half the batter into a greased 150 mm. (6") diameter microwaveable container and cover with a plastic wrap.
Microwave on high for 2 minutes. 
Allow to stand for 1 minute.
Repeat with remaining batter to make 1 more tray of dhoklas. 
Keep aside.
To prepare the tempering, heat oil in a small pan and add the mustard seeds. 
When they crackle, add the sesame seeds, green chilli and asafoetida and remove from the fire. 
Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.
Garnish with the coriander.
Cut into pieces and serve with green chutney.

Courtesy: Chef Tarla Dalal

Dabeli

Ingredients:
Dabeli Masala:
1 red chilli
1 tsp dhania (coriander) seeds
1/2" stick dalchini (cinnamon) 
2 laung / lavang (cloves)
1/4 tsp jeera (cumin seeds)
Dabeli Stuffing:
1 cup boiled and mashed potatoes
1/2 tsp jeera (cumin seeds)
a pinch of hing (asafoetida)
2 tsp dabeli masala (recipe above)
2 tbsp Khajur Imli ki Chutney
2 tbsp oil
salt to taste
Other ingredients:
4 small sized burger buns
butter or oil for cooking
Serve and Garnish:
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped dhania (coriander)
1/2 cup Sev
1/2 cup fresh anar (pomegranate)
2 tsp Fresh Garlic Chutney
6 tbsp Khajur Imli ki Chutney 
(Chutney made from Dates and Tamarind)

Method:
For the dabeli masala
Roast all the ingredients in a pan for 2 to 3 minutes.
Grind to a fine powder in a blender. 
Use as required.
For the Stuffing:
Heat the oil in a pan and add the cumin seeds. 
When cumin seeds crackle, add the asafoetida, dabeli masala, 
potato, salt and ½ cup of water and mix well.
Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. 
Divide into 15 portions. 
Keep aside.
Making Dabeli:
Slice the buns into halves horizontally
Slightly Toast the buns in a pan using a little butter.
Place a portion of the filling on the lower half of each bun.
Top with the chopped onion, peanuts, coriander, sev, pomegranate , 
fresh garlic chutney and khajur imli ki chutney.
Sandwich it with the top halves of the burger buns.