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Fiber: 2 g; Sodium: 195 mg

VARIATION: For traditional matries, substitute rotiatta for all-purpose flour—for a total of 2 cups all-purpose flour, and proceed as above.

Stick Crackers

Nimki

PREP: 10 minutes

COOK: 35 minutes

MAKES: 24 servings

SERVING SIZE: ¼ cup (14-15 pieces)

Enjoy these crackers as a snack any time. Eat them by themselves or with a dab of hot-and-sour Indian pickles or sweet mango chutney. They are also great with hot tea or coffee.

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon ajwain

⅓ cup canola or vegetable oil

¾ cup water

Canola or vegetable oil for frying

1. In a medium mixing bowl or food processor, combine all-purpose flour, salt, and ajwain. Pour the oil over the flour and mix well with fingertips or pastry cutter until the flour becomes well coated with oil. Gradually add ¾ cup water until a stiff dough forms (you may need to add 1 to 2 tablespoons more water). Knead for 3 to 5 minutes, until dough becomes smooth and soft. Divide the dough into 2 parts and flatten each into a large disk. Cover with cloth and let sit for 10 minutes.

2. On a flat surface (a plastic pastry sheet or a wooden board), roll out each disk into a 12-inch circle. With a sharp knife, cut the dough lengthwise into ⅓ -inch strips, then cut crosswise about 1½ inches apart.

3. Heat about 3 inches oil in a wok/karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the hot oil quickly rises to the top but does not turn brown right away. Adjust heat as needed.

4. Using a flat spatula, drop several strips at a time into the hot oil. You should be able to fry all the nimki from one circle at a time, depending on the size of your frying pan. Fry for 12 to 14 minutes, until the nimki are light brown.

5. Drain on a paper towel. Cool completely and store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 105; Total Fat: 6 g (Saturated

Fat: 0.5 g); Carbohydrate: 12 g; Protein: 2 g;

Fiber: 0 g; Sodium: 97 mg

Instant Steamed Cakes

Instant Dhokla

PREP: 10 minutes

COOK: 20 minutes

MAKES: 8 servings

SERVING SIZE: 2 pieces

Dhokla, a specialty of the Gujarat state, has become popular throughout India. Typically, it is a mix of beans and rice, ground and fermented overnight, and steamed. It’s healthy and delicious. Here is a recipe for an instant dhokla that you can prepare anytime—no soaking, grinding, or fermenting required. And the good news is that it turns out just as good as, if not better than, the traditional version.

¾ cup cream of wheat

¾ cup besan

1 teaspoon salt

¼ teaspoon turmeric

1¼ cups water

1 teaspoon ginger, peeled and finely grated

2 teaspoons green chile, finely chopped,

or to taste

1 tablespoon lemon or lime juice

2 tablespoons canola or vegetable oil

1 teaspoon ENO or baking powder

SEASONING (CHOUNK)

2 tablespoons canola or vegetable oil

⅛ teaspoon asafetida powder

1 teaspoon mustard seeds

6-8 curry leaves

2 tablespoons chopped cilantro, garnish

2 tablespoons fresh grated coconut, garnish,

optional

1. In a medium bowl, combine cream of wheat, besan, salt, and turmeric. Add water and beat with an electric hand mixer on medium speed for 2 to 3 minutes.

2. Add ginger, green chile, lemon juice, and oil. Beat with the mixer for an additional minute.

3. Brush or spray an 8- or 9-inch round metal cake pan with oil. Set aside.

4. Use a large saucepan with a tight lid into which the cake pan will fit. Place a steamer rack or a 1-inch-high ring in the middle of the pan—to raise the surface. Add 1 cup water in the saucepan and heat on medium-high heat.

5. Just before steaming, add ENO to the batter. Stir in a circular motion until blended. Immediately transfer the mixture into the oiled cake pan.

6. Carefully place the cake pan in the saucepan, using tongs for safety, and cover with a lid. Bring water to a full, rolling boil, and reduce heat to medium. Steam for 10 minutes. Remove from the heat