Friday, March 28, 2014

Fruit Matto

Well friends, its more than two weeks since my last post wherein I had promised to try out the recipes I learned at the cookery demo.

I tried this Fruit Matto and I am glad to say that it was well received by my family members. The name has a “gujarati” touch to it. “Matto” or “Matta” in gujarati language means curds. So in short, this is a quick dessert made with fruits and curds. It is easy to prepare, healthy, tasty and a very refershing dessert for the summer season.

I also added dry fruits (walnuts, cashews, dates and raisins) to make it healthier and tastier. During the demo, she had used fruits such as grapes, bananas and pomogranate. I had bananas (small ones – elakki bananas), apples and oranges so, used these instead.

As for the curds I used the thick curds that is available in the super market. It saved me the trouble of hanging the curds in a muslin cloth for three hours!



Hung curds/Thick curds 400 gms
Powdered Sugar 1/3 cup or as per taste
Fresh mixed fruits (chopped) 1 - 3/4 cup
Mixed Dry fruits (chopped) 1/4 cup


  1. Place the thick/hung curds in a bowl.
  2. Add powdered sugar to it and mix well till the sugar is completely dissolved and the mixture is smooth.
  3. Add chopped mixed fruits and mix again and finally add the chopped dry fruits keeping aside a few pieces of the mixed fruits and dry fruits for garnishing before serving.
  4. Serve chilled.
Thick curds and sugar
Curds and powdered sugar mixed into a smooth paste
Fruits - being chopped
Dry fruits - chopped 

Chopped fruits (except oranges) and dry fruits added to the mixture
Lastly added orange pieces and raisins as garnish

Preparation time : 30 mins.
No cooking required
Serves : 3-4

  • I had thick curds in my refrigerator and used it to prepare this. In case you do not have thick curds at hand, then use the regular curd by putting it in a muslin cloth and hang it for about 3 hours till most of the water is drained out. Take care to see that it should not be so thick that it is devoid of any moisture.
  • While mixing fruits, take care to use only those fruits that do not leave its juices like oranges, sweet lime, water melon etc. In case, you have no option ( as in my case) then add these fruit pieces just before serving so that the dessert does not become watery.
  • I used a little less than half a cup of powdered sugar. You may use a little more as per your taste.
  • I also used raisins which I added towards the end.
  • If fruits such as apples and bananas are used then, squeeze a little lime juice over the cut fruits ( to avoid discolouration) and then add them into the mixture.

Friday, March 7, 2014

White Dhokla

Recently, I was invited to a cookery demonstration of authentic Gujarati dishes by two wonderful Gujarati ladies. While the demo was in process (i.e. steaming and heating was underway), she enlightened us with some tips and some other recipes of Gujarat.
She spoke of this “white” dhokla which later on I learnt that, it is also called as “Khatta” (meaning “sour” in Hindi) Dhokla. We all made a note of this recipe too. I felt that this could be easily named as “Idli” with a twist ! - Because the main batter used in the recipe is the Idli batter (Udad dal and Rice).

People from the south of India can easily try this out as normally idlis are prepared at least once a week in their homes. Incidentally, I had just prepared idly batter and had kept it for fermentation before leaving for the demo !
The next day, before steaming the idlis, I kept aside one cup of the batter to try out this new recipe. Believe me, it turned out super soft and fluffy and delicious. I also shared this with my neighbour who loved it.

So from one idli batter, you can prepare two different dishes – one from Southern India and one from Western India (Gujarat) ! Isn't that wonderful ?

In the meantime, I shall try out the two recipes which was demonstrated and shall put them up in my blog. So watch out for the recipes in my next posts.


Idli Batter 1 cup
Sour Curd 2 tbsp
Green chilies (chopped) 1 or 2
Ginger (chopped) 1inch piece
Asafetida A pinch
Oil 1 tbsp
Soda 1/4 tsp
Salt As per taste
Crushed pepper 1 tsp

  1. Take a bowl, add all the above ingredients except crushed pepper and mix it well and keep aside.
  2. Take a greased “thali” / steel plate and pour the above prepared mixture into it and give the plate a gentle shake so that the mixture is evenly spread.
  3. Now sprinkle the crushed pepper on top of the spread mixture.
  4. Lastly, place the plate in a pressure cooker (without the whistle) or a steamer and steam the contents for about 12-15 mins.
  5. Remove and allow it to cool.
  6. When slightly cooled, cut it into squares or diamond shapes and serve as it is or with any chutney of your choice.                                                                                                                                      

Ingredients (except crushed pepper) added
After additon of soda (or eno)
The mixture poured into a greased plate and crushed
pepper sprinkled on top - ready for steaming 
Removed from the steamer
Dhoklas cut into squares

Preparation time: 10 mins
Cooking time: 12-15 mins
Makes : about 20 squares (depending upon the size)

Note :

  • Preparation of idli batter : One measure Udad dal (split black gram) and 2 measures raw rice. Wash and soak them separately in water for about 8 -10 hours or keep it overnight. Next day, drain the water. First, grind udad dal to a smooth paste and then rice coarsely. Mix them thoroughly. Add salt and mix again and keep it overnight for fermentation. The idli batter is ready for preparing idlis or white dhoklas.
  • In this recipe, I used eno (1 level tsp) instead of soda.
  • I used a steel plate measuring 8 inches in diameter.
  • While pouring the batter in the plate, ensure that it is only three fourths filled - leaving room for the batter to rise while steaming.