Every time you place your order in an Indian style restaurant, the first things no no...the second thing of course after water the waiter will bring this onion that's light pink in color and has tempting fragrance. I always loved it on my platter till i finish the food so thought why not have it at home also when i take my daily meal and of course it is great taste add on. Till the time our order arrives we are almost tasting and enjoying these onions unknowingly. isnt't it??? Ingredients: 10-20 pearl onions [small sized], peeled and washed .   Just find small edible onions that's pretty in size. 1  cup water 1/2 cup or lil more light vinegar salt to taste a small pinch or sugar Method: Slice off the ends of each onion. Peel them completely. Place peeled onions in a glass or plastic jar. (don't take metal jar as vinegar will react with metal and give metallic taste that will spoil the original taste of these onions) Add salt and sugar to water and mix water with vi

Being in land of missiles...errr....remember 3 idiots yes the MISSILES i mean are dhokla, khakra, fafda, gathiya, well i never felt that they are missiles as i love these snacks or what gujju's call them "farsan" the ultimate namkin. If u order a thali it accompanies the 'farsan' for sure so gujjus cant skip this be it any occasion, a regular thalli or a chai ki pyali, a marriage function or railway junction.... my aai cooks yum dhoklas, i will try them too but this generation which is always in hurry I thought of trying the instant version first. as it is microwave is there, soda is there so why waste and of course mom dont worry will try the traditional version too soon. so here's the instant dhokla to save time but relish toungue. Dhokla batter 1 big cofee mug of besan, 1 big cofee mug water ( same ) 1/2 tea spoon citiric acid crystal salt n sugar as per taste mix all well..so that there are no lumps 1 sachet of non- flavored eno ( fru