Gujarati Cuisines
Mostly vegetarian, Gujarati cuisine is delightfully delicious with a combination of leafy vegetables and pulses subtly flavoured with spices to the accompaniment of rice and a variety of breads. The typical Gujarati meal basically bland, served traditionally on large silver or stainless steel platters; thali consists of one variety of dal, Kadhi- a curd preparation, two to three vegetables and pulses, salad savories, sweets, puri or chappati, rice chutneys, hot pickles and papad. There are slight differences in the modes of preparation and eating habits in the main three geographical regions of Kutch, Saurashtra (kathiawad) and Surat. In contrast to the majority of Hindus who are pure vegetarians, the Bohras, a community of Muslim traders, are famous for their beef preparations and a variety of soups. Some common delicacies include 'Khaman Dhokla', a salty steamed cake, 'Oondhiya' a vegetarian dish with potato, brinjal, green beans and other vegetables, 'Khichdi' a mixture of lentil and rice, 'Kadhi' curd with bay leaves, 'Debra' flour mixed with spinach and yoghurt etc. Gujarati 'farsans' or crunchy fried snacks like Chakli, Sev Ganthia and sweets like Doodh Pak, Gharis, Nankhatais etc are also delicious.
‘Variety is the Spice of Life’, it would not be an exaggeration if we say that Gujarati Cuisine offers a lot of variety and the Gujaratis love to eat. In our country through the length and breath we find distinct tastes and customs and these have all evolved over a period of time on the bass of local availability of food items and climate.
The Gujarati Thali consists of all the four components, Cereal, Pulses, Vegetables, Rice- with supplements like pickle, chutney, papad, buttermilk and salad and therefore it makes a balance diet. There is wide use of ginger, garlic and green chillies, more use of jaggery instead of sugar and therefore with the right kind of blend of Masalas with vegetables and dals the food is easily digestible. The staple dal in Guajrat is tuver dal, normally served with rich. But the use of moong dal in certain regions is found. The consumption of chana dal is widespread in the form of besan – used in farsan and sweetmeats.
We begin with wheat preparations sweet dishes which are made on auspicious occasions viz. kansar, lapsi, sheera. Wheat ground to a very fine powder is called loat which is used for making bhakbri, or sheera or ladva. Coarsely ground wheat of the size of sugar grains or (small moong dal) is also called fada. The proportion of water required in the recipes mentioned below vary to some extend depending upon the quality of wheat. Some category of wheat may require a little additional water. The quantity of sugar may be increased or decreased as per taste.
Dal / Kadhi
Bhinda Ni Kadhi
Ingredients:
For the kadhi
2 cups curds, 2 tablespoons Bengal gram flour (besan), 2 cloves, 1 stick cinnamon, 1 teaspoon cumin seeds (jeera), 2 green chillies, slit, 1 teaspoon grated ginger, 5 to 6 curry leaves, 1/4 teaspoon asafoetida (hing), 1 tablespoon oil, sugar to taste, salt to taste
Other ingredients
1 1/2 cups okra (bhindi), cut into 25 mm. pieces , 1 tablespoon oil .
Method:
Heat 1 tablespoon of oil in a pan, add the bhindi and cook till tender. Keep aside.
For the kadhi
In a bowl, mix the curds with the gram flour so that no lumps remain.Heat the oil in a pan, add the cloves, cinnamon and cumin seeds. When the seeds crackle, add the green chillies, grated ginger, curry leaves and asafoetida.
Add the curds and gram flour mixture and about 1 1/2 cups of water and stir continuously till it comes to a boil.
Add the cooked bhindi and simmer for 15 to 20 minutes.
Season with sugar and salt and simmer for 10 to 12 minutes.
Serve hot with khichdi.
Meethi Kadhi
Ingredients:
Sour Curd 2 cup, Bengal Gram flour-2 and 1/2 tbsp, Jaggery ( Chopped)-2 and 1/2tbsp, Ginger ( Finely Chopped )-1 Inch Piece, 2 Green Chillies ( Slit and Deseeded ), 10 Curry Leaves, Finely Chopped fenugreek or Coriander Leaves -5 tbsp, Finely Chopped fenugreek or Coriander Leaves-5 tbsp, Salt To Taste
Seasoning :
Oil 1 and 1/2 tbsp, Asafoetida Powder-a pinch, Cloves-4 nos, Cinnamon -1 Inch Stick, Cumin Seeds-11/2 tsp, Fenugreek Seeds -1/4 tsp.
Method:
Whip the sour curd and to it add enough water to get a pouring consistency. Add bengal gram flour to it and mix well. Then to it add chopped ginger, chopped jaggery and salt to taste and mix. Heat oil in a pan or kadhai, season with mustard seeds, fenugreek seeds and curry leaves to it and sauté till they splutter. Next add asafoetida, slit green chillies, cinnamon and cloves. Add curd mixture to it and stir continuously to see that no lumps are formed and the mixture boils well. Cook on a low flame for sometime. Add chopped coriander leaves to it and mix. Check the seasoning and adjust accordingly. Serve hot.
Note : Bay leaves can be used instead of fenugreek / coriander leaves and the dish can be garnished with finely chopped vegetables.
Mixed Dal
Ingredients:
1 tbsp. urad (moong dal washed) dal, 1 tbsp. toovar (arhar/yellow lentils) dal, 1 tbsp. moong (yellow dal) dal, 1 tbsp chana (bengal gram dal) dal, 1 tbsp. masoor (split red lentils) dal, 1 tbsp. masoor (split red lentils) dal, 1 tsp mustard seeds, 1 tsp. cumin seeds, 1 stick cinnamon, 2 cloves,4 curry leaves, 4 small red chilies, 3 green chilies, finely chopped, 2 tsp. finely chopped ginger, 2 tsp. finely chopped garlic, 2 tomatoes-roughly chopped, 1/2 tsp. garam masala, 2 tbsp. chopped coriander, Juice of one lemon, 2 tbsp. oil, Salt according to taste.
Method:
Wash all the dals. Soak for 1 hour and then drain.
Add 5 cups of water and cook in a pressure cooker or cook dal till soft on the stove. Heat the oil and fry the mustard seeds, cumin seeds, cinnamon and cloves until they begin to crackle.
Add the curry leaves, red chilies, ginger and garlic and fry for 1 minute. Add the tomatoes and garam masala, the dals, coriander, lemon juice and salt and boil for 8 to 10 minutes.
Serve hot.
Moong Dal
Ingredients:
1/2 cup moong dal, 1 cup water, 2 tomatoes (chopped), 1 onion (chopped), coriander leaves to granish, 1 ginger flake (chopped), 4 green chillies (chopped), 1 tbsp jeera, 3 tbsp ghee, salt to taste.
Method:
Wash dal properly and pressure cook it in water. Add more water, if necessary, to prevent drying out. Remove the cooker from the flame after 2 whistles.
Heat the ghee in a frying pan and add jeera. Fry it for a minute on medium heat. Mix green chillies and ginger. Fry again for about 2 minutes.
Add onions now and fry them till they turn light brown. Now add tomatoes and fry for about 10 minutes.
Put salt and coriander leaves. Mix well and fry for a minute. Mix the prepared gravy into cooked dal. Put it in pressure cooker and cook again for 1 whistle.
Moong dal is ready.
Serve with chappatis or plain rice.
Tuver Dal
Ingredients:
1 Cup split red gram, 1 Tomato chopped finely, 2 tbsp oil, 4 cups water, 1 tbs Mustard seeds, 1 tsp cumin seeds, 1 tbsp finely chopped ginger, 2 green chillies slit, 1/2 tsp Asafoetida, 1/2 tsp Turmeric powder, 1 tsp Lemon juice, Jaggery and salt to taste, 4 curry leaves.
Method:
Soak the split tuvar dal in water for about an hour. Combine turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked. Heat over medium flame until it comes to a boil. Now reduce the heat and cook it for 20 minutes, until the gram is fully cooked.
Heat oil and add mustard seeds, cumin seeds and tehn asafoetida. Fry over medium heat for about 2 minutes till the seeds splutter.
Mix this with the cooked red gram and let it come to a simmer. Add rest of the ingredients and simmer for 10 minutes.
Your Tuver dal is ready.
Pickle / Chutney
Date Chutney
Ingredients:
1/2 kilo Dates (Khajoor), 2 teaspoon fresh Ginger (Adrak), cut into thin long strips, 4 teaspoons Salt (Namak) (level),1 cup Sugar (Cheeni), 6 teaspoons Raisins (Kishmish), 1 1/2 cups or 2 cups Vinegar (Sirka), 1/4 cup blanched Almonds (Badam), 2 Cloves (Lavang), 2 big Cardamoms (Elaichi Moti), 1/4 teaspoon ground Cinnamon (Dalchini), 1/4 teaspoon Red chili pepper (Lal Mirchi) .
Method:
Stone the dates and cut them in halves.Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.
Now add sugar and cook until the mixture thickens.Remove from the fire, add raisins, almonds slit into halves and stir well.
While the chutney is hot pour into clean jars and cork tightly. Your date Chutney (Khajoor ne Chutney) is ready .
Serve after 4 days.
Gor Keri Pickle
Ingredients:
Raw firm mangoes (preferably Rajapuri mangoes) - 3 kg, Crushed mustard seeds - 1 cup, Crushed fenugreek - 1/2 cup, Crushed dhana kari - 1/2 cup, Turmeric powder - 1 1/2 tbsp, Salt as per taste, Pinch of hing, Jaggery, crushed - 1 kg, Sugar - 1 kg, Red chilli (as per taste) - 1/4 cup - 1/2 cup, Mustard oil - 1 1/2 cup.
Method:
Peel the mangoes and chop in to medium size chunks.Wash the chunks.Place it in a jar.Add 2 tbsp salt and 1 tbsp turmeric powder. Shake the jar so the pieces are evenly coated.Keep aside.
Shake jar in a pendulum motion every 7-8 hours, for a day.Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes.
Dry the chunks and let it dry on towel for 4-5 hours.Heat 1 cup mustard oil very well till smoky.Add dhana keri, and crushed fenugreek.Remove from fire, and let it cool slightly.
Then add mustard, hing and salt.Let the oil cool completely.Then add turmeric and red chilli powder.Mix it well.
Add sugar and jaggery.Mix it well with hand, to make a smooth paste.
Then add mango chunks.
Keep it in a container for 2-3 days, till sugar dissolves completely, stirring occassionaly.
Put the pickle in an air-tight container and press down lightly.Put more oil, if required as oil should float on the pickle.
The main jar should always have a layer of oil floating on top.
Kacchi Keri Ni Chutney
Ingredients:
1/2 cup raw mango , peeled and grated 1 cup chopped coriander 2 green chillies, chopped 1 teaspoon cumin seed powder (jeera) 1 tablespoon sugar salt to taste .
Method:
Grind all the ingredients in a blender into a fine paste.Add a little water while grinding to adjust the consistency. Kacchi Keri Ni Chutney ne chutney is ready.
Note: can Use 1 cup of grated coconut and 1 tablespoon of chilli powder instead of coriander and green chillies.
Lemon Chutney
Ingredients:
1/2 kg Lemons (Nimbu), 250 grams Sugar (Cheeni) (2 cups heaped), 1 teaspoon Red chili pepper (Lal Mirchi), 2 tablespoons Salt (Namak), 1/4 teaspoon ground big Cardamoms (Elaichi Moti), 1/8 teaspoon ground Cloves (Lavang) .
Method:
Wash the lemons and wipe with a cloth. Squeeze out the juice and add salt to it. Cut long strips of lemon skins and soak in the juice and put in a jar.
Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
Add sugar, Red chili pepper , cardamoms and cloves and mix.
Keep it in the sun until sugar is dissolved.This chutney can be preserved for one year if it is kept in an airtight jar.
Delicious Lemon Chutney is ready.
Lemon Pickle
Ingredients:
1 kg Lemons (Nimbu), 1/2 kg Sugar (Cheeni), l teaspoon asafoetida, 4 teaspoons Red chili pepper (Lal Mirchi), 2 teaspoons Turmeric (Haldi), 3/4 cup Salt (Namak) .
Method:
Cut each lemon halfway through. Stuff with salt and turmeric powder and put in an airtight jar for one month.
The lemons will leave some water. Drain it and cut each lemon into four pieces. In the water mix asafoetida powder, red chili pepper and sugar and pour over the lemons in the jar.
Cork tightly.
This pickle can keep for two years. This Lemon Pickle is delicious in taste.
Mango Chutney
Ingredients:
4 cups under ripe mangoes (diced), 1 cup raisins, 1 cup dates, chopped, 4 oz green ginger, chopped, 1 teaspoon mustard seed, 4 cups sugar, 2 oz salt, 2 cloves garlic- minced,2 hot peppers-chopped,4 cups red wine vinegar,
1/2 lb. onions-chopped.
Method:
Add fruit and peppers to vinegar and allow to steep until the next day.
To Mangoes, add sugar, ginger, garlic, onions and other seasonings.
Simmer all ingredients together gently until Chutney is thick and orange - brown.
Your Mango chutney is ready to serve.
Mango Pickle
Raw mangoes 500 gms, Fenugreek seeds 3 tbsp., Fennel Seeds 4 tbsp., Red Chili Powder 2 tbsp., Turmeric Powder 2 tsp., Mustard Seeds 3 tbsp., Mustard oil 350 mls., Salt As per taste.
Method:
Cut raw mangoes into half, remove seed and then cut them inch sized pieces. Apply turmeric powder and salt, rub nicely adn then keep it for half an hour. Drain out excess moisture.
Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse powder. Heat mustard oil until smoking point, remove and let it cool. Mix fenugreek seeds, fennel and mustard powder with red chili powder.
Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Mix thoroughly.
Put this into an earthenware jar and pour the remaining mustard oil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.
Make sure you stir the contents of the jar for the first two weeks at least once a day.
This is to ensure that the mango pieces are always in contact with the oil. Your mango pickle is ready .
Mint Chutney
Ingredients:
Mint leaves – ½ cup, packed, Onion – ¼ of a medium, Tomato – ½ of a medium, Ginger – ½” piece, Garlic – 1 clove, Green Chili – 1 or to taste, Lemon Juice – ¼ cup, Salt – ½ tsp (or to taste), Chat Masala – ½ tsp, Sugar – ½ tsp.
Method:
In a blender, add the following – Onion, Tomato, Ginger, Garlic, Green Chili and Lemon Juice. Grind well. Add in the washed Mint leaves, Salt, Chat Masala and Sugar and grind again till the mixture becomes smooth and everything has blended well.
Mint Chutney is ready.
Pour into serving dish.
Makes about ½ cup and can be served with pakodas, Puda, chaat….
Mixed Vegetable Pickle
Ingredients:
Vegetables like carrots, knol khol, radish ( mullangi), chow chow, big onion, small onions, bittergourd, beans, tender green chillies can be used. Cut into 1” pieces, Chopped vegetables - 5 cups, Mango - ½, Lemons - 12, Red chilli powder - 1 cup, Salt - 2/3 cup, Methi powder - 3 tsp, Haldi - 1 tsp
To temper:
Gingelly oil - 1 cup, Mustard seeds - 1 tsp,Hing powder - 3 tsp.
Method:
Wash well & drain the vegetables.Cut them.Chop 4 lemons & squeeze the other 8.
Heat oil & temper as given.Add the vegetables & lemon pieces & fry a little.Then add chilli powder, salt, haldi & methi powder.
Fry for a while.
Remove from flame & cool.Add lime juice & mix well..
Oil should cover completely.Peas, raw manathakkali & 50 gms garlic ( peeled) can be added raw.
Mixed Vegetable Pickle is ready.
Peanut Chutney
Ingredients;
1/2 cup - Roasted Peanut , 1 big - Shallot, diced, 2 - Dry red chili, 3 tbsp - Yogurt/Curds ( medium sour ), Salt to taste
Seasoning:
1/2 tsp - Mustard seeds, 1/4 tsp - Jeera / cumin seeds, A pinch or two - Hing / Asafoedita, 1 sprig - Curry leaves, 2 - Dry red chili, Sesame oil.
Method:
Heat oil in a pan, add shallots, dry red chili and fry lightly till shallot is fried a bit. Cool.Into a blender, add roasted peanuts, fried ingredients, yogurt, salt to taste and little water and grind to a smooth paste.
In a pan heat oil, pop mustard seeds, then add jeera, dry red chili, curry leaves and hing. Pour this seasoning on top of the chutney and mix in. Peanut chutney (Singhdana ne chutney) is ready to serve.
Serve it with Dosa.
Red Chilli Pickle
500gm red chillies, 100gm mustard seed powder, 7-tbsp lemon juice, 2-tbsp haldi powder, 4-tbsp oil, Salt to taste.
Method:
Wash the red chillies and cut off the tops.Remove the seeds of the red chillies and cut in to long thin Pieces.
Heat the oil till smoking; add the mustard seed powder and haldi powder in it. Turn off the flame. Cool at room temperature and add lemon juice and salt to taste. Then add chopped red chillies.
Mix well so that all chillies get coated with the mustard seeds masala.
Take clean glass and place the red chilli pickle in the jar.
Sweet-Salty mango pickle
Ingredients:
675 gms green mangoes, 575 gms sugar, 2 tsp salt, 1 tbsp saunf, 2 tsp badi elaichi, 1 tbsp black chili, 1 tsp red chili powder
Method:
Wash the mangoes followed by peeling and thickly grating them. Add sugar and salt and mix well in big container. Roast saunf, badi elaichi and black chili and blend in chili powder followed by mixing with the sweetened mangoes. Keep the mango pickle into a an uncontaminated pot or jar, wrap with a clean piece of cloth and leave out in the sun or in warm, light place for about a week.
Shake the jar atleast once a day.
Sweet-Salty mango pickle is ready.
Vegetable Sour Pickle
Ingredients:
12 - big lemons, 6 - lemon (juice), 50 gms - gavar, 50 gms - chillies,50 gms - carrot, 50 gms - bhindi (lady fingers), 1 tbsp - ginger, 1 tbsp - green turmeric (fresh), 1 tbsp - amba haldi
For Masala:
1 ½ cup - salt
1 tbsp - turmeric powder
Method:
Cut the lemon into 4 pieces. Apply salt and turmeric powder to the lemon pieces.
Store in an air tight jar for two days. After two days make thin chips of carrot, ginger, green turmeric and amba-haldi.
Slit all the green chillies and bhendi. Put all the cut vegetables in the jar with lemon pieces. Pour the lemon juice over the vegetables and ensure that they are totally immersed in the lemon water In the jar.
Use after 4-5 days.
Meanwhile mix thoroughly once every day.
Note:
This pickle will remain fresh for 10-15 days. If required to keep longer it is advisable to refrigerate.
Rice (Chaval)
Jeera Pulao
Ingredients:
1 cup Long Grain (Basmati) Rice, 2 cups Water, 11/2tsp Cumin seeds(jeera), 1tbsp oil, salt to taste, 2 Bay leaves, 3-4 cloves, Few whole Black pepper, 1 Black Cardamom.
Method:
Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes. Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well. Add water.
When it starts boiling low down the flame of the gas and cover it partially. Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita.
Leelva nu Bhaat
Ingredients:
2 tblsp coriander leaves chopped, 2 tblsp green chilli paste, 2 red chillies whole, 2 cup rice, 3 tblsp oil, 1 tsp mustard seeds, 1 sprig green garlic chopped, 1/2 tblsp ginger paste, salt to taste, a pinch asafoetida, 250 gms broad bean seeds (leelva).
Method:
Clean, wash and soak the rice for half an hour.Remove away all the water.Heat up oil in a kadhai.Mix in mustard seeds, asafoetida and broken red chillies.When they start to crackle mix in leelva and ginger and green chilli pastes.Stir fry for a minute.Mix in rice.
Stir fry for few minutes.
Mix in four cup of boiling water.Lower the heat up to simmer (boil slowly at low temperature) and stir fry until all the water has been absorbed.
Serve hot, decorated with cut coriander and cut green garlic.
Tuvar dal ni khichdi
Ingredients:
Clean, rinse the dal & rice together and soak for 45 minutes. Boil 3 cups of water and keep aside.Heat ghee in a vessel, add the cloves, cinnamon and once they change colour, reduce the flame and add the boiling water. Then add the soaked rice & dal, turmeric powder and salt.
Bring to a boil, stir and pressure cook upto 2 whistles.
Vagharelo Bhaat
Ingredients:
1 1/2 cups Basmati rice, 1 1/2 cups Potatoes-diced, 1 cup Green peas, 1 cup Carrots, diced, 2 cloves, 1 stick Cinnamon, 1/2 tsp Cumin seeds, 1/4 tsp Asafoetida (hing), 1/2 tsp turmeric powder, 1 tsp Red chilli powder, 1/2 tsp Garam masala, 3 tbsp Ghee, Salt To Taste.
Method:
Wash and drain the rice. Keep aside.Heat the ghee in a cooker, add the cloves, cinnamon, cumin seeds and fry for 2-3 minutes.Add the asafoetida, vegetables and salt and stir for few minutes
Add the turmeric powder, chilli powder, garam masala and rice and stir again for 5 minutes till it is evenly mixed.
Add 3 cups of hot water, cover the lid. Cook using the weight.
Serve vargharelo bhaat hot with kadhi and papad.
Roti / Chappati
Bajri Na Rotla
Ingredients :
1/2 cup Pearl Millet flour, 1/4 cup water, Salt to taste.
Method:
Mix all ingredients together.and make a round ball of 2 inch size ,Take care that this should be firm enough.Wet your palms with silght water, take this ball on your palm and slightly flattern it.
After placing the slightly flattened ball in hand, you go on pressing it , just like slowly clapping the palms with dough in between.You will have to wet your palms from time to time in order not to let dough stick to your palms. Keep on expanding rotla this way until you get it of your desired size.
Once the rotla is completely round and unbroken in ,Place it slowly on hot clay tawa(also called Tavdi). take care that there shouldnot be any air between , tavdi and rotla. When half cooked on one side, turn it to another side and cook it in low flame. when fully cooked on another side , turn it to the first side again and let it cook fully.
Take it off from tavdi and spread Ghee on it. Bajri Na Rotla is ready to serve. Serve Hot. Take care to rotate it to give even baking.This goes well with baigan bhartha when accompanied by Jaggery too .
Bhakri
Ingredients:
2 cups whole wheat flour (gehun ka atta), 4 tablespoons ghee, 1 teaspoon cumin seeds (jeera) or carom seeds (ajwain), salt to taste
Method:
In a wide thali or a bowl, combine the flour, ghee, cumin seeds and salt and mix well. Add enough water and knead into a firm dough.Keep aside for 15 to 20 minutes.Divide into 12 to 14 equal portions.Roll out each portion into a 100 mm. (4") diameter round.
Roast each round on both sides on a tava till golden brown, putting light pressure on the bhakri so that the insides cook evenly.Serve hot with any vegetable of your choice..
Dhebra
Ingredients:
1 cup bajra / millet flour, 1 cup whole wheat flour, 2 tablespoon oil, 1/4 tspn sodium bicarbonate, 1 cup chopped methi / fenugrek, 1/2 cup chopped coriander, 1 courgette; finely grated, 3 cloves garlic; grated, 1 -2 inch stem ginger; grated, 2-3 green chillies; finely chopped, 1 cup sour yoghurt (if not include 1 tblspn lemon juice), 1/2 cup water, 1 tablespoon sesame seeds, oil for frying.
Method:
Mix the two flours and sodium bicarbonate, add the oil, mix. Add the herbs, courgette garlic, ginger, chillies and youghurt. Mix, add the water carefully so that you have a stiff dough, leave for at least half an hour.
Make about 16-20 patties and place on wax or grease proof paper. Heat the oil, meanwhile take some cling film / saran wrap and place some sesame seeds on it, place a patty on this, sprinkle some sesame seeds on this, and using another piece of film / wrap, flatten the dhebra.
Fry slowly at low heat or the centre will not cook. Serve warm with yogurt.
Methi Thepla
Ingredients:
1 cup Wheat Flour, 2 crushed Green Chillies, 1 tsp Red Chilli Powder, 1/2 tsp Haldi (turmeric), 1 tbsp Ginger & Garlic paste, 1 tsp Ajwain 1 pinch Hing, 1/2 bunch Methi Leaves, 1 tsp Coriander powder, 1 tsp Cumin Seeds powder, Salt to taste, Oil as needed.
Method:
Put wheat flour in a flat vessel bowl. Mix all the ingredients int it including the methi leaves. Add 1 tsp oil and knead it. Let it stay for 15 minutes.
Then make even size small balls of the dough. Roll them separately with a rolling pin into a round shape. Heat the griddle and roast each of the rolled out theplas one by one. First roast one side,turn it upside down. Then put 1/2 tsp oil on the turned side and again it upside down. Repeat the same with the other side.
When evenly roasted remove it from griddle. Repeat this for all the balls.
Methi Thepla is ready to serve.
Serve them hot with butter or chutney or curd.
Snacks
Bajri Wada
Keep it aside for about 1-2 hrs.
Lightly knead it once more. Make small balls and roll out like small puris. (In the traditional method of making Bajra vadas ,the dough is soft and the dough balls are patted with the hand to make a small patty. This is a bit different method)
Heat oil in the frying pan and fry the vadas.
The Bajra vadas can be served hot or cold.
The Bajra vadas made in this way can stay fresh without freezing for 4-5 days. (The ones with ginger and green chilly paste do not stay for so many days, hence red chilli powder is used here.)
Serve hot with green chutney,pickle or cold with hot tea.
Batata Wada
Remove it from the heat and add it to the potato mixture. Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter. Add a tsp of hot oil to the batter. Make small balls from the potato mixture. Dip each ball in the batter and deep fry until golden brown. Serve hot batata vada with chutney or tomato sauce.
Bhajias
B A T A T A B H A J I A S (snack) :
Method :
Peel the potatoes and cut them diametrically in 2 mm slices. Soak them in water for a few minutes remove from water, allow the water to drain. Dip the potato wafers one by one batter and deep fry.
G R E E N C H I L L I E S B H A J I A S (snack) :
Method :
Take long chillies which are not very hot variety. Slit it remove the seeds. Make a batter of besan with salt, asafetida and a pinch of soda-bi-carb and keep the batter thick. Dip the chillies in the batter. Do not stuff but some batter should go into the slit oil deep fry.
For other varieties, you can use cabbage, palak, arvi leaves. The leaves should be finely chopped. Mix besan and other masala, add required quantity of water. Do not make a loose batter. Deep fry the bhajias.
For onion bhajias. Cut onions into long strips and mix besan and the masala. Do not soak the entire quantity at one time because the mixture will tend to become loose and the bhajias also will not remain crisp, so as you make the bhajias add besan.
Chakli
Ingredients:
2 cups rice flour, 1/2 cup Mung Dal paste, 2 tsp oil, 1/4 tsp turmeric, 1/2 tsp carom seeds (ajwain) or cumin seeds,
1 red chili powder (optional), Salt To Taste, oil for frying water as required .
Method:
Cook the mungdal to a paste like consistency . In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.
Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor. Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
Cool moong dal chakli completely before storing in an airtight container.
Chana Dal wada
300 gms - chana dal, 20 - green chilies, 3 - medium sized onions (finely chopped), 1 ½ tsp - ginger garlic paste, 3 tbsp - coriander leaves (finely chopped), 1 ½ tsp - cumin seeds, 2 tsp - red chili powder,
oil for deep frying, salt to taste.
Mix into it the green chilies, onions, ginger-garlic paste, coriander leaves, cumin seeds, red chili powder and salt to taste. Take a portion of the dal on the palm of your hand and flatten slightly to make a wada.
Deep fry this wada on a medium flame in hot oil.
Serve hot with green chutne.
Dal Wada (Moong Dal)
300 gms Moong Dal, 25 gms Chopped Coriander, 5 gms Cumin Seeds, 1 Star anise, 8 - 9 Green Chillies chopped, 50 gms Onions, Salt to taste, Oil to fry.
Check the salt seasoning and deep fry till golden in color.
Serve with green chutney.
Dhokla
3 cups Rice, 1 cup Urad Dal, ½ cup Sour Curd, 2 tbsp Green Chili-Ginger Paste, ½ tsp Sodium Bicarbonate, ¼ tsp Asafoetida, 1 tbsp Black Pepper Powder, 1 cup Coconut (Grated), 1 cup Coriander Leaves (chopped), 3 tbsp Oil, Salt to taste.
Smear a bit of oil on a tray and pour the batter to fill upto half the height of tray. Sprinkle a little black pepper powder on top. Steam for about 10 minutes and then cut into square/ diamond shaped pieces. For tempering (tadka), heat 1 tsp oil in a pan and add mustard seeds to it. When seeds start spluttering, pour the tempering on the dhokla pieces.
Garnish the dhokla with grated coconut and coriander leaves.
Khatta Dhokla is ready to eat. Serve with green chutney.
Farsi Puri
wheat flour 250 gms, Ajawine crushed 1 tea-spoon, Whole jeera 1 tea spoon, black pepper crushed 1 teaspoon, salt to taste, oil.
Dont make it loose ( leave for half an hour )
Make small puris. Deep fry. Take out in dish.
let it get cool. You can store in a jar
Enjoy Farsi puri with a cup of tea.
Ganthias
500 gms besan, 1 tsp papad khar, 1½ level tsp salt, 2 pinches asafoetida, 1 tsp coarsely powdered black pepper, 1 tsp ajwain, 8 tbsp oil, oil for deep frying
For the ganthia chutney
1½ teacups sliced green papaya, 1½ teacups slit green chillies, 3 tbsp oil, ½ tsp mustard seeds, a pinch asafoetida, 3 tbsp besan
salt to taste.
Sieve the besan and put the asafoetida, pepper powder, ajwain and oil.
Rub the oil into the besan thoroughly.
Put the salt solution and a little extra water to make a soft dough.
With the help of a ganthia jhara (special perforated ladle), press a little batter at a time into the hot oil and deep fry for 1 minute.
Repeat the same procedure for the rest of the batter.
Ready to serve hot with ganthia chutney.
For the ganthia chutney
Heat 2 tbsp of oil in a vessel and sauté the mustard seeds. Put the asafoetida, papaya and green chillies, ¾ teacup of water and salt.
Cook for 2 minutes. Apply the remaining oil to the gram flour and rub properly. Spread this besan on the papaya and green chillies mixture.Cover and cook for 5 minutes. Mix properly.
Ready to serve.
Gota
One spoon of Fruit salt, Salt to taste, Sugar to taste, One spoon of Asafoetida, Three spoonfuls of Sour curds, Oil for frying.
Handvo
1 Cup tinned lentils, 2 tbsp Flour, 4 tbsp Butter, 2 Onions, 1 Pint of vegetable stock, Herbs of choice, Small garlic clove (optional), 1 Potato, mashed, Salt and black pepper to taste.
Mix together garlic, herbs and seasoning properly. Place lentils and onions into an oven proof dish. Pour some of the sauce from the frying pan. Cover it with the mashed potato.
Bake it for about 1 hour at 200 degrees centigrade.
Serve with remaining sauce.
Khandvi
Ingredients:
1/2 cup gms flour (besan), 1 cup thin buttermilk, Salt To Taste, 2-3 pinches turmeric powder, 1 tbsp Oil.
For seasoning:
2 tsp Oil, 1 tsp Sesame seeds, 1/2 tsp Mustard seeds, 1 tbsp Coconut scraped, 1 tbsp Coriander finely chopped, 2 pinches asafoetida, 2 green chillies finely chopped, 1 stalk curry leaves .
Method:
Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. Add sesame seeds and immediately pour over khandvi rolls.
Serve with garlic chutney.
Leelva Ni-Kachori
Ingredients
For the kachori
3 cups all-purpose flour or whole wheat flour(the latter is healthier but a little compromise on taste ), 2 tbsp semolina (fine rava), 1 cup warm melted ghee (clarified butter), salt - to taste, hot water - to knead the dough, oil for frying kachoris
For the filling
2 cups Lilva (Green Tuver)- only the pods (they are like peas, but smaller)
(you can also use the frozen Tuvar available in indian stores, just thaw it before use.), 2 tspn cumin seeds (jeera), 1 tspn carom seeds (ajwain), 1/2 tspn asafoetida (hing), 1 tspn turmeric powder (haldi), 1 tspn red chilli powder, 2 tbsp green chilli-ginger paste, 2 tspn sugar, salt and lemon juice - to taste.
Take the tuvar seeds/pods and crush them with 2 tbsp water in the blender to form a semi-smooth paste. Now take a saucepan, add 2 tbsp oil to it, then add the cumin, carrom seeds, and asafoetida. When seeds splutter, add the tuvar/lilva to this. Season with green chilli-ginger paste, salt, lemon juice, sugar and the spices. Remove from flame once the mixture is well-cooked and keep aside.
Now divide the dough into small portions, and roll into a small circle. put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top (as shown in the pic) You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Repeat for all the kachoris.
Deep Fry: Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium-to high heat till they are golden brown in color. Serve hot with Green Chutney or Tamarind chutney.
Baked: Alternately, you can preheat the oven to 350 degrees. Then place the kachoris on a large oven tray. Space them at least half inch apart and apply light margarine to them with a brush. Now bake them for 10-15 mins, then turn them over so the other areas can receive heat as well, and bake again for 10 mins, or till the surface becomes light brown in color.
Of course, the fried version is much tastier than the baked one, but if healthy is more important to you than tasty, you know what to choose!
Makai Chevdo
2 cups Corn - frozen corn works too, 1 Jalapeño, ginger - crushed
handful of coriander leaves- chopped, Jeera seeda, asafoetida, oil - to temper, 1 cup Milk - diluted with some water, Salt, and lemon juice to season.
Heat some oil in a pan. Add Jeera seeds and the asafoetida. When they turn red, add the corn. Stir for a bit and cover the pan. Alternatively, you can crush the corn in a blender if you don't like it whole. Just be sure to defrost the corn first, if using the frozen kind. I didn't crush the corn completely, I like some whole corn pieces in this. After 8-10 minutes, add the jalapenos and ginger. Add the milk now, along with the spices. Turn the heat down to medium and let the corn turn really soft. If it seems too dry, you can add some water or milk. Adding milk brings out a really nice flavor. Add some lemon juice towards the end to really give it a kick..... and garnish with coriander leaves. Enjoy with a cup of tea.
Muthias
1 Cup gram flour, 3/4 Cup wheat flour, 3/4 Cup bajra flour, 1 tsp Cumin seed powder,
1/4 tsp Turmeric powder, 6 Crushed green chilli, 2 Inch ginger, crushed 1 tsp Ajwain, 1 Pinch asafoetida, 6 tbsp Oil, 3 tbsp Grated coconut, 3 tbsp Chopped coriander, Salt to taste, Sugar to taste, 6 Cloves garlic (optional).
Patra
3 T oil, 1/2 C tamarind paste/extract, 3 t ginger paste, water, 1 bunch of coriander leaves, finely chopped.
Divide the leaves by similar size into groups of three.
Mix the besan, ground chiles, turmeric, sugar and salt. Add the oil and mix well by hand until the mixture resembles crumbs.
Add the tamarind paste, ginger paste and enough water to form a thick, but easily spreadable paste (like peanut butter or yoghurt cheese). Add the coriander leaves and mix well. Check for salt.
Taking the groups of leaves in turn, ribbed sides facing up, spread the paste thinly( if you think of it more as an adhesive than a substantial filling, you’ll do fine…in fact, you should be able to adhere them securely to the walls of your kitchen, should you be so moved…) on each of them, placing the next leaf on top of the previous one before spreading the next layer of paste. So, you will have the following configuration: leaf, paste, leaf, paste, leaf, paste. When three have been layered and pasted, and with the tip of the leaves toward you, fold 1-2″ of the sides toward the center, and then roll firmly starting from the leaf tips to the stem end. Secure the rolls with cotton string (if you wish, or just place it seam-side down) and place in the container of a steaming apparatus. Steam for 40 minutes. Allow the rolls to cool before handling.
3 T oil (if you would like to drizzle or toss them with oil, then use this amount, if you would like to shallow-fry them, use 5-6 T, adding more if necessary), 2 t mustard seeds, 2 t cumin seeds, 2 t sesame seeds, 2 pinches of asafoetida/ hing.
If you would like to shallow-fry these, then place a cover on the pan when the seeds begin to splutter and allow them to finish. Remove from heat, and then remove the fried seeds with a spoon. Set these aside. Return the oil to heat and fry the slices on each side until golden brown, adding a little more oil if necessary.
In either case, Spread grated coconut on them and serve them.
Sev-Khamni
1 cup Besan (Chickpea flour), 2 tbsp Rava (Sooji), 1/2 tsp Citric acid crystals (Indian store carries it) or use Eno Fruit salt, 1 tbsp Ginger and green chilli paste, Salt - to taste, 2 tbsp Sugar, 2 tsp Baking soda.
For the garnish
2 tbsp Oil, 2 tsp Mustard seeds (rai), a pinch of Hing, 2-3 Green chillies - chopped finely,3 tbsp Coriander - chopped, 2 tbsp Grated coconut (optional), 1 cup Water, 1 cup Sev, 1/2 cup pomegranate seeds.
Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil up. Once the water boils, add the baking soda to the batter and whip it up. You should see it froth up. Pour it into the prepared vessel to half the height, leaving ample space for the khaman to rise up and expand. If you are going to do this in batches, add the baking soda to the divided batter each time before steaming rather than adding it to the whole mixture. This ensures that the khaman will become soft and fluffy. Place it into the cooker and let it steam for about 10 minutes. Do not put the whistle on the cooker (just like idlis)
Now for the good part! You can even do the above process in a microwave, but khaman tends to become too dry and rubbery if you keep it out long (2-3 hrs). So this method should be used only if you want to eat it up as soon as you prepare it. Use a microwave-safe container, grease it with oil, add the baking soda to the batter and half-fill the container. Microwave for 4-5 minutes. Remove and sprinkle some water on the khaman to make it soft.
After steaming or microwaving, insert a knife or toothpick in the center and make sure it comes out clean. Let the khaman cool down and then transfer it to a plate and cut it into large squares. For the garnish, heat up some oil and add mustard seeds. After they splutter, add hing and chillies and then pour it over the prepared khaman. Top it with cilantro and grated coconut and serve hot with Green chutney.
Sev-Usal
4 cups dried green peas (green vatana), 4 tbsp tamarind paste, 3 tsp cumin seeds, 3 tsp mustard seeds, 2 green chillies - chopped, 2 tsp turmeric powder, salt - to taste, 3 tbsp sugar (or jaggery), 2 tbsp lemon juice (optional, add to taste), 2 tbsp red chilli powder, 2 tsp garam masala powder, 3 tbsp oil, 1/2 cup chopped coriander.
1 cup coriander - chopped, 1/2 cup onions - chopped, 2 cups thick Sev (you can find it easily at an Indian store), Red Garlic chutney - to taste, Green Coriander chutney - to taste, Date-Tamarind sweet chutney - to taste.
Now take a pan, add the oil to it, then the cumin and mustard seeds. When they start spluttering, add the green chillies, saute for a minute, then add the boiled peas to this. Add the tamarind paste and sufficient amount of water to make it like a gravy. Most of the water will evaporate later, so don't worry if the curry looks thin initially. Now add all the dry spice powders, salt, lemon juice and sugar. Let this boil on medium flame for some time. Adjust seasoning to your taste, then finally add the chopped cilantro (reserve the other for the garnish). Remove from flame and set aside.
Meanwhile, make all your chutneys in advance, or get the ready-made ones from the store. For chutney recipes, see Date-Tamarind chutney and Green Chutney. Now take the gravy in a bowl or plate, add all 3 chutneys according to your taste. Add some sev on the top to add the crunch, and top it off with chopped onions and coriander. Serve hot Sev Usal with bread pieces sauteed in ghee or butter.
Surti Oondhyu
Papad : ½ kg, Small potatoes : 250 grams, Carrots : 2 medium sized, Ratalu(round) : ½ kg., Tuver dana : 100 grams, Coarse Wheat flour : 2 tablespoons, Seasame Seed : 2 tablespoons, Ajwain : 2 tablespoons, Small brinjal : 250 grams, Sweet Potato : 100 grams.optional •Raw bananas : 3, Green Peas : 100 grams, Methi bhaji : 200 grams, Oil : 200 grams, Asafoetida : ½ tsp .
Green chillies: 15-20 grams. Ginger : 50 grams. Garlic: 50 grams. Coriander leaves : 250 grams. Coconut : medium sized.
Prepare the paste with all the above masala with salt. Keep aside 1 cup full of coriander leaves and grated coconut for dressing. Keep aside 1 tablespoon of ground masala paste for the methi muthia.
Add 2 tablespoons of chilli powder, haldi and dhana-jeera powder to the masala and mix well adding abit of oil and keep aside.
Wash and scrape the carrots, cut into 1” long pieces and keep with the papdi.Wash brinjals and slit them so as to make 4 divisions. Skin the Ratalu & sweet potato and cut big pieces like potatoes. Lastly skin the potatoes wash and slit them to make 4 divisions. Do not make pieces fill the masala in the cuts.(potatoes should not be soaked for long in water, otherwise while filling the masala it would break into pieces), after all the potatoes have been filled, similarly fill all the brinjals. Mix the rest of the masala to the vegetables set aside including sweet potato, Ratalu, raw bananas cut with skin 2” pieces and papdi etc and leave aside for 10-15 minutes.
Take a heavy bottomed large vessel and put approx. 200 grams of oil and put to heat. Add ajwain and till seeds and then some asafetida, when the sesame seeds crackle first make a layer of papdi, then make a layer of potatoes, brinjal, ratalu and on the top make another layer of papdi and other vegetables, Cover the vessel and put some water on the lid, allow to cook on high flame for 10 minutes and then on moderate flame. After 15 minutes mix the contents. This should be done carefully so that the vegetables do not get smashed.
As the vegetables are being cooked, cut the methi bhaji. Mix the masala chilli powder, turmeric powder, dhana, jeera powder sugar, salt as required, a pinch of soda bicard, 2 tablespoons oil, wheat atta(corarsely ground) to 4 tablespoons and mix well. Add little water to make a soft dough, Make small balls and deep fry till golden brown. The dough should be semi solid – so that the muthias will be soft. Fry all the balls and set aside.
When the papdi cooked and other vegetables are cooked mix the muthias in the Oondhiyu you may add 2 tablespoons of sugar. By now all the water part must be dried so add some oil. The oil that has been used to fry the muthias may by utilized. Cook on slow fire for about 15 minutes. Sprinkle plenty of coriander and grated coconut also garlic leaves may be finely cut and sprinkled.
Sweets
Basundi
1 litre Milk, 1/2 cup Sugar, 1/2 tsp Cardamom Powder,1/2 cup Chopped Dry Fruits
Method
Bring the milk to boil in a pan and simmer it till it gets reduced to half.Add sugar and cook for some more time till it gets thickened.Now add cardamom powder and put off the flame. Allow it to cool. Garnish with chopped dry fruits. Basundi is ready. Serve chilled.
Chhundo
Ingredients:
2 tsp red chilli powder, 2 tsp cumin powder, 25 gms salt, 1 kg mangoes (raw and deseeded), 2 tsp turmeric powder, 600 gms sugar.
Method:
Take off and grate the mangoes. Combine the grated mangos with rest of the ingredients evenly. Spread the mixture in a shallow wide mouthed jar and cover with a thin cloth.
Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily.
This pickle lasts for a very long time.
Doodh Pak
Take 2 tbsp. of ghee and mix the rice well. (do not soak the rice. In order to clean the rice grains they may be rubbed by a thick cloth).
Put the rice in the boiling milk and stir and allow it to boil, till the rice is cooked. Now because of the ghee, the milk will not stock to the bottom. As soon as the rice is cooked put sugar and allow it to boil again.
After the milk comes to boil, lower the heat. After the sugar is dissolved let is simmer on slow fire till the contents become pinkish.
Sprinkle elaichi, jaiphal powder, almonds, charoli, pistachio, etc. as per taste.
Gajar Halwa
Ghoogra
(For the filling)
250 grams fine sooji, 250 grams powder sugar, 500 grams ghee, elaichi powder, jaiphal, raisins pre-fried.
(For the covering)
300 grams maida, 60 gram ghee, ½ cup milk.
Take approx. 50 grams ghee put it in a kadai or a thick vessel, mix the rawa and roast till the moisture is all dried up and it turns pink. Allow it to cool and mix elaichi and other ingredients. This filling may be prepared in advance. The sooji should not very dried up. Now make 2” diameter puris and put 1 tablespoon of the rawa filling fold the sides and cut with a cutter or fold the sides artistically.
Fry in ghee on moderate heat taking care that the layer does not open out.
The filling in the Ghoogra can be of Kopra Pak or Magas which has to be made with less ghee. Ghoogra is a Diwali Special item.
Gol papdi
Turn off the flame. Add the jaggery and cardamom powder while the mixture is hot. Stir well so that the jaggery melts. Pour the mixture into the greased thali with poppy seeds, while still warm; spread it evenly with the help of the base of a small bowl. When the mixture gets set, cut into diamond shapes. Gol Papdi is ready to serve.
Gulab Jamun
1 cup All Purpose Flour, 2 pinch Soda Powder, 100 gms Ghee, 3/4 Liter Milk,6 Cardamoms (crushed), 1 tbsp Sugar,1 tsp Rose Essence, 2 Pinch Saffron.
For Syrup:
Jalebi
2 cups All Purpose Flour, 1-1/2 tbsp Rice flour, 1/4th tsp Baking powder, 2 tbsp Curd, 3 cups Sugar, 2-1/2 cups Water,
1/2 tsp Cardamom (powdered), Ghee or Vegetable oil for frying.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add cardamom powder. Heat oil in a heavy bottomed pan or kadhai. Pour the batter in a steady stream into the kadhai to form coils. Make 4-5 at a time.
Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.
Jalebi is ready.
Kansar
3 cups of water, 2 cups of cream of wheat (Soji or Rava), 1 ½ cup of jaggery, 3 tablespoons of butter or Ghee,3 table spoons of powdered sugar.
Cover over low heat for two minutes.
Serve warm with Ghee and sugar on top.
Kopra Pak
500 gms Sugar, 1/2 Cup water, 300 gms Coconut (desiccated), 1/2 tsp Cardamom powder.
Cut into diamond pieces. Kopra Pak is ready.
Ladoo
Lapsi
1 cup broken wheat, 1 tbsp Cardamom Powder, 2-1/2 cups Water, 2 Almonds (blanched), 3/4 cup Sugar, 3/4 cup Ghee.
Cook on a medium flame for fifteen minutes. The Lapsi is considered ready when the ghee starts comes out from the sides of the pan. Serve hot garnished with blanched almonds.
Magaj
Ingredients:
Bengal Gram Flour (besan) - 1/2 Kg, Ghee - 1/4 Kg, Sugar (Chini) - 1/4 Kg, Khoya (Mawa) - 50 gm, Almonds (Badam) - 10 halved, Pistachios (Pista) - 10 chopped, Cardamom powder (Ilaichi) - 1 teaspoon.
Add the khoya and stir over low heat Keep aside.
Mix sugar with some water and keep on fire till you get a thick syrup.
Add the syrup and cardamom powder to the fried besan and mix well. Pour on a greased plate and garnish with blanched pistas and almonds.
Cut into diamonds or any other desired shapes when still warm.
Allow Magaj to cool before keeping them in an airtight container.
Mawa Ghari
2 kg. fresh Mawa, 2 kg. buru(this is special kind of powdered sugar), ½ kg. Maida, 1-1/2 kg. jam Khambhaliya Ghee, 3 kg. other pure ghee, 250 grams almonds, 1 kg. small pistachio, 25 grams elaichi dana.
Take besan and roast it in ghee for about 10 minutes and let it cool. Mix powdered sugar and besan and mawa well and put pista pieces, almonds and elaichi dana and mix well. And some ghee to maida and make a dough for puri.
From the mawa-besan mixture make balls of approx. 80 to 100 grams. Put it in the centre of the puri and fold removing additional puri and deep fry in ghee. Put all the fried Gharis in a Thali and pour the other ghee of Jamkhambhaliya on the o make a 2mm.coating of ghee.
Mohan Thal
3 Cups gram flour (besan), 400 gm Sweetened condensed milk, 2 tbsp Milk, 1 Cup ghee or butter, Dry fruits for garnishing.
Remove the mixture from fire and place in a greased plate and garnish it with dry fruits.
Cut into desired shapes when cool.
Moong Dal Sheera
2 Cups soaked Moong Dal, 1 Cup milk, 2 Cups sugar,3/4 Cup khoya, 2 Cups ghee, 1/2 Cup mixed dry fruits (Almonds, Cashewnuts, and Raisins).
Sheera (Wheat Flour)
Wheat flour - 1 cup, Almonds – ¼ cup, Sugar - 1 cup,Ghee (clarified butter) - ½ cup,Water - 2 cups.
After 5 minutes, add the powdered almonds.Continue to roast for approx. 3-5 minutes or until the flour mixture turns deep brown.
In the meanwhile, boil the water in a vessel. Now, add the boiling water to the flour mixture slowly. Increase the flame and stir gently in one direction to avoid forming any lumps.
Within 2-3 minutes, the water would have been absorbed completely. Lower the flame and add the sugar and continue to stir for a couple of minutes.
Delicious "Sheera Wheat Flour (aate ka sheera) is ready.
Sheera (sooji)
1 cup Suji, 3/4 cup Sugar, 1-1/2 cup Whole Milk, 1-1/2 cup Water, 1 tsp Cardamom Powder, 2 tbsp Raisin, 3 tbsp Ghee,
2 tbsp Cashew nuts.
Add milk and water; stir well and heat until desired consistency is obtained.
Now, garnish with remaining cashew nuts and raisin.Serve hot Sheera (sooji) or cold, as desired.
Shrikhand
1 kg Thick Curd, 3/4 cup Powdered Sugar, A few strands Saffron, 1 tbsp Warm Milk, 2 tsp Cardamom Powder, Pistachios and Almonds.
Garnish with slivers of almonds and pistachios and serve.
Vedhmi (Puran Poli)
1/2 kg Maida (All purpose flour), 1/2 kg Lentil (Gram dal),1 tsp Cardamom powder, 1 tsp Ghee, 1/2 kg Jaggery, 100 ml Oil, Salt to taste.
Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard. Add oil and knead the maida again till oil gets absorbed. Prepare equal number of balls from maida and puran. Roll out maida balls to make small pooris. Stuff these pooris with puran ball.
Roll them again into balls. Roll out to make chapatis. It is called poli. Heat a griddle and roast each poli.
Serve with hot cup of tea.
Vegetables
Batata Ni Sukhi bhaji
Ingredients:
4 medium sized Potato boiled and peeled, Garlic crushed 1 tsp, Ginger a little bit only , 2-3 Green chilies chopped finely, 1 tomato chopped finely, 1 onion chopped finely. ½ tsp turmeric powder, Cumin seeds, ½ tsp sugar, 1 tsp lemon juice, Salt to taste, Coriander leaves to garnish.
Method:
Boil potatoes until they are totally soft, and peel them. Either cut them into small pieces or roughly mash it.
In a kadhai or pan heat 1 tsp oil, add cumin seeds, when they start spluttering, add chopped green chili and then add chopped onion. Let it cook for a while, and the add tomato. Cook this until tomato is cooked and form little gravy, the add crushed Ginger, Garlic paste turmeric powder to it, add salt and mix well. Finally add mashed potato and mix all the material well cook it for a while and add sugar to it again mix well and turn off the heat. Before sprinkle lemon juice on it, and mix again. Aloo ki Sukhi bhaji is ready.
This quick and tasty dish is all time favorite at our home, so not just at the time of traveling; we had this other times also, especially when we run out of time to prepare meal. I have often seen it to be made with little more oil added to it at the time of preparing and that too even tastes more delicious, as it’s always in my mind to minimize use of oil, I make it this way only. If it suits you can try it with little more oil too.
Batata ni Sukhi bhaji is ready to serve.
Cabbage-peas
Ingredients :
3 tbsp vegetable oil, 1/2 tsp cumin seeds, 1/4 tsp asafoetida, in supermarkets' spice sections (optional), 3 mild green chillies, sliced, 4cm piece of fresh ginger, grated 1/2 tsp ground turmeric, 400g white cabbage, shredded Juice of 1/2 lemon, 1/2 tbsp ground coriander, 1 tbsp chopped fresh coriander, 100g petit pois, thawed if frozen.
Method:
Heat the oil in a large non-stick frying pan over a medium heat. Add the cumin seeds and asafoetida, if using. When the cumin seeds start to sizzle, add the chillies, ginger, turmeric, cabbage and some salt. Toss well, cover and cook for 4-5 minutes.
Stir in the lemon juice, ground coriander, half the fresh coriander and stir well. Cook, covered, for a further 2-4 minutes.
Transfer to a dish and garnish with the remaining coriander. Serve with the chappati.
Cauliflower-Green Peas
Ingredients:
1 small head cauliflower, trimmed and cut into 1-inch florets , soft stems cut into 1/2 inch pieces, 1 cup frozen peas, 1 onion (finelly chopped), 4 fresh green chilli ( I use thai peppers , you can use serrano peppers), 1 tsp Cumin seeds, 1 tsp Turmeric Powder, 1 tsp Corinader - Cumin Powder, 2 tsp Dry Coconut Powder (Optional), 1/2 tsp Garam Masala Powder, 1/2 tsp Ginger - Garlic paste, 1/2 lime juice, 2 tbsp Oil (canola), Salt to taste
Method:
Heat the oil in a large pan over medium- high heat and cook the green peppers and Chopped onions for few minutes, now add cumin and ginger-garlic paste. They should sizzle upon contact with the hot oil. Now add the coriander, cumin and turmeric powder then add the cauliflower, and peas and Mix them properly. Cover the pan and cook, over high heat the first 2 to 3 minutes and then over medium-low heat , stirring ocassiionally. Stir Carefully and add water, if needed. During the last 5 minutes add chopped corinder leaves, Coconut powder , lime juice and sprinkle garam masala.
Transfer Cauliflower-Green Peas to a serving bowl and serve with hot chapathis or Pulka’s.
Dal Dhokali
Ingredients:
250 grams tuver daal, 200 grams wheat flour, 3 green chilies, 3 tbsp green chili paste, 50 grams groundnut, 25 grams cashewnut, 1 tbsp Turmeric powder, 1 tbsp Mustard seeds,3-4 cloves, 2 cinnamon, 2 tomatoes, 1 tbsp Tamarind 100 grams brown sugar,Salt To Taste, 1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder asafetida, 1/2 cup cilantro leaves, 3-4 tbsp. Ghee.
Method:
250 grams tuver daal, 200 grams wheat flour, 3 green chilies, 3 tbsp green chili paste, 50 grams groundnut, 25 grams cashewnut, 1 tbsp Turmeric powder, 1 tbsp Mustard seeds,3-4 cloves, 2 cinnamon, 2 tomatoes, 1 tbsp Tamarind 100 grams brown sugar,Salt To Taste, 1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder asafetida, 1/2 cup cilantro leaves, 3-4 tbsp. Ghee.
Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
Wash tuver dal and pressure cook it for three whistles. Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal. Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.
Lasaniya Batata Recipe
Ingredients:
1 cup bengal gram flour (besan), 1/4 tsp turmeric powder, 2 tblsp oil, 3/4 tsp red chilli powder, 1/2 cup yogurt, 10 cloves garlic chopped, 1 tsp cumin seeds, 2 tsp coriander powder, 300 gms, baby potatoes, 1 tblsp coriander leaves chopped, oil to fry, 1/2 tsp garam masala powder.
Method:
Take off the potatoes and slit from the centre, but do not split. Heat up oil and fry till golden on medium heat. Heat up 2 tblsp of oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
Mix in cut garlic and stir fry for a while, but do not let it brown.Then mix in gram flour and stir fry for another five minutes on a slow heat.Mix in coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one minute.
Take off the kadhai from heat up and mix in yogurt, a little water.
Mix and stir fry again. Mix in half the cut coriander and the fried potatoes.
Stir fry on a very slow heat up for 10-15 minutes.
Serve hot decorated with the remaining cut coriander.
Methi Mutter
Ingredients
1/2 Cup cream or malai, 1 Bunch methi leaves-chopped, 1 Cup boiled green peas, Salt to taste, 3 tbsp Ghee or butter, 1/2 tsp Cumin seeds, 1 Pinch asafoetida
Powder together:
1 Cardamom, 1/2 Inch stick cinnamon, 2-3 Cloves
Grind to paste:
1 Onion, 1 tbsp Khus khus (poppy seeds), 1 tsp Sugar, 1-1/2 tbsp Cashewnuts, 1 tbsp Curds, 2-3 Green chillies, 1/2 Inch piece ginger.
Method:
Take salted hot water. Immerse methi in this water for 5 minutes. Wash properly under running water. Remove excess water with the help of a colander. Take a bowl and beat malai until it becomes smooth. Heat ghee in a kadai. Add cumin seeds and asafoetida. Mix the paste properly and fry for 2-3 minutes. Add powdered spice and salt to taste. Now add peas, methi leaves, malai and all other ingredients. Boil it until gravy thickens. Sprinkle a dash of flour to make gravy thick. Mix it well. Small amount of milk can be used, in case gravy is too thick. Malai Methi Matar is ready to serve.
Sev Tameta nu Shak
Ingredients :
2 large onions cut fine, 7 large tomatoes cut into 1/2 inch pieces , 1/4 tsp turmeric, salt to taste, 1/2 tsp chilli powder ( or according to taste), 1 tbsp oil, 3/4 tsp cumin seeds, sev according to taste, 2 tbsp cilantro cut fine (optional).
Method:
Heat oil in a large heavy bottomed pan. Add cumin seeds to this oil. When the cumin seeds splutter add onions and saute until the onions become transparent. Add turmeric and saute for a few seconds.
Add tomatoes, salt and chilli powder and saute until the tomatoes are cooked and become soft
Garnish with cilantro and sev just before serving and serve hot with bread, roti or plain rice.
This sev tamata nu shak serves approximately 2.
If you plan to serve this a while after you make it, add sev just before serving.