Ingredients:
100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste
For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil
Method:
For ghatta:
Mix all ingredients, make stiff dough.
Form into small oval, dumplings
Heat the 4 tbsp. oil,fry ghattas for 2 minutes.
Remove from oil. Keep aside.
Use a heavy large sauce pan.
To proceed:
Form a paste of chilli, ginger, garlic, coriander,
Rub the chunky veggies with oil and masala paste.
Marinate for 30minutes.
Heat oil used for frying ghattas to proceed.
Add all the chunky vegetables, stir well.
Cover and cook for 4-5 minutes.
Add papdi, turmeric, flour, ajwain and salt.
Cover and cook on low till the yam is almost done.
Add coriander, lemon, and sprinkle some water if required.
Add sugar, stir.
Serve hot, either as is, or with parathas.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: Best fresh or reuse frozen.
Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.
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Showing posts with label Gujarati. Show all posts
Showing posts with label Gujarati. Show all posts
February 18, 2008
February 15, 2008
Dal Dhokli
Ingredients:
For dhokli:
2 cups flour
2 tbsp. oil or ghee
2 tsp. red chilli powder
1/2 tsp. turmeric powder
salt to taste
1 tsp. ajwain seeds
1 tbsp. coriander chopped fine
warm water for dough
For dal:
1 cup green moong dal
1 tbsp. toor dal
1 tbsp. channa dal
10-12 cups water
1 tsp. dhania (coirander seed powder)
1/2 tsp. turmeric powder
2 tsp. red chilli powder
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
1/2 tsp. each cumin & mustard seeds
1 lemon juice extracted
2 green chillies slit
1 stalk curry leaves
1/8 tsp. asafoetida
3 tbsp. ghee
1 tbsp. coriander leaves finely chopped
Method:
Wash all dals, soak in water and keep aside for 1 hour
For dal:
Use a large deep saucepan or convenients container.
Put dals, add water, add turmeric and salt.
For dhokli:
Mix flour and all other ingredients.
Add very little water gradually making a stiff dough.
Take a lump of dough, shape into a thin cylinder.
Pinch of bits of dough, about the size of an almond.
Roll each into a round, press in palm and make a saucerlike depression with thumb.
Repeat for all dough.
To Proceed:
While making dhoklis, put dal to boil.
Scatter in all dhoklis, little by little. Stir so that they have not stuck in lumps.
Allow to simmer for 15 minutes. Add more water if too thick.
Add all dry masalas of dal, except clove cinnamon powder, asafoetida and garam masala.
Press a dhokli between fingers, it should break easily, to be done.
Also dal should be thouroughly cooked.
In a small saucepan, heat ghee, add cumin & mustard seeds, allow to splutter.
Add green chilli, curryleaves, asafoetida and 2-3 pinches red chilli powder
Add clove cinnamon powder and add spluttering seasoning to boiling dhokli.
Add garam masala, lemon juice and coriander, stir and check taste for spices, salt and lemon.
Simmer till wateriness is gone and liquid is of thick dal consistency.
Serve piping hot with limepickle and homemade ghee, to make a meal by itself.
Making time: 1 hour
Makes: 6-7 servings
Shelflife: 2 days refrigerated
Note: The same dough may be made extra and a few 'bhakris' (small thickish rotis) roasted to go along with the dal dhokli. If using many hours after making, and the dal has become semisolid, no problem. Just add some boiling hot water, and reheat to bring it to a boil. Check taste and adjust.
Variation: The dhoklis can be shaped ahead at leisure while family is watching TV etc., making the kids, and other members pitch in. Kids enjoy making their own distinct shapes.
For dhokli:
2 cups flour
2 tbsp. oil or ghee
2 tsp. red chilli powder
1/2 tsp. turmeric powder
salt to taste
1 tsp. ajwain seeds
1 tbsp. coriander chopped fine
warm water for dough
For dal:
1 cup green moong dal
1 tbsp. toor dal
1 tbsp. channa dal
10-12 cups water
1 tsp. dhania (coirander seed powder)
1/2 tsp. turmeric powder
2 tsp. red chilli powder
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
1/2 tsp. each cumin & mustard seeds
1 lemon juice extracted
2 green chillies slit
1 stalk curry leaves
1/8 tsp. asafoetida
3 tbsp. ghee
1 tbsp. coriander leaves finely chopped
Method:
Wash all dals, soak in water and keep aside for 1 hour
For dal:
Use a large deep saucepan or convenients container.
Put dals, add water, add turmeric and salt.
For dhokli:
Mix flour and all other ingredients.
Add very little water gradually making a stiff dough.
Take a lump of dough, shape into a thin cylinder.
Pinch of bits of dough, about the size of an almond.
Roll each into a round, press in palm and make a saucerlike depression with thumb.
Repeat for all dough.
To Proceed:
While making dhoklis, put dal to boil.
Scatter in all dhoklis, little by little. Stir so that they have not stuck in lumps.
Allow to simmer for 15 minutes. Add more water if too thick.
Add all dry masalas of dal, except clove cinnamon powder, asafoetida and garam masala.
Press a dhokli between fingers, it should break easily, to be done.
Also dal should be thouroughly cooked.
In a small saucepan, heat ghee, add cumin & mustard seeds, allow to splutter.
Add green chilli, curryleaves, asafoetida and 2-3 pinches red chilli powder
Add clove cinnamon powder and add spluttering seasoning to boiling dhokli.
Add garam masala, lemon juice and coriander, stir and check taste for spices, salt and lemon.
Simmer till wateriness is gone and liquid is of thick dal consistency.
Serve piping hot with limepickle and homemade ghee, to make a meal by itself.
Making time: 1 hour
Makes: 6-7 servings
Shelflife: 2 days refrigerated
Note: The same dough may be made extra and a few 'bhakris' (small thickish rotis) roasted to go along with the dal dhokli. If using many hours after making, and the dal has become semisolid, no problem. Just add some boiling hot water, and reheat to bring it to a boil. Check taste and adjust.
Variation: The dhoklis can be shaped ahead at leisure while family is watching TV etc., making the kids, and other members pitch in. Kids enjoy making their own distinct shapes.
Jalebi
Ingredients:
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle
Method:
Sieve 100 gms. maida and besan together.
Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin.
Keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.
Makes: 30-35 pieces
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle
Method:
Sieve 100 gms. maida and besan together.
Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin.
Keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.
Makes: 30-35 pieces
February 12, 2008
SHRIKHAND RECIPE (Sweet Golden Yogurt)
Ingredients:
1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
For the garnish
Pistachios and Almonds
How to make shrikhand:
Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator.
Serve shrikhand cold garnished with slivers of pistachios and almonds.
1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
For the garnish
Pistachios and Almonds
How to make shrikhand:
Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator.
Serve shrikhand cold garnished with slivers of pistachios and almonds.
Dahi Vada (Savory Balls In Yogurt)
Ingredients
1/2 cup urad dal
1/2 moong dal
1 cup yogurt
1 spice to taste (cumin and
1 paprika)
1 oil for frying
1/4 cup milk
Directions: How to Cook Dahi Vada (Savory Balls In Yogurt)
1. Clean dal, wash and soak in water for 4 hours. 2. Blend in blender at medium speed using minimum water to keep paste moving freely. 3. Add salt and start heating oil. 4. Drop spoonfuls of batter in hot oil using a large tbsp. Fry till golden brown. 5. Drop in water. Let it soak till ready to serve. 6. Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve.
1/2 cup urad dal
1/2 moong dal
1 cup yogurt
1 spice to taste (cumin and
1 paprika)
1 oil for frying
1/4 cup milk
Directions: How to Cook Dahi Vada (Savory Balls In Yogurt)
1. Clean dal, wash and soak in water for 4 hours. 2. Blend in blender at medium speed using minimum water to keep paste moving freely. 3. Add salt and start heating oil. 4. Drop spoonfuls of batter in hot oil using a large tbsp. Fry till golden brown. 5. Drop in water. Let it soak till ready to serve. 6. Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve.
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