gujarati recipes

CHOLA NI DAL NA POODLA

Black-eyed bean pancakes topped with fenugreek leaves.

Cooking Time : 20 min.

Preparation Time : 1 hour

Serves 4.

Ingredients

BATATA VADA

Crisp potato fritters encased in a gram flour batter.


Preparation Time : 15

Makes 12 to 15 vadas.

Ingredients

Other ingredients

For the batter

1 cup split black-eyed beans (chawli dal)1 tablespoon green chilli-ginger paste

1/2 teaspoon asafoetida (hing)

2 cloves garlic, crushed

2 tablespoons fenugreek leaves (methi), chopped3 to 4 tablespoons oilsalt to taste

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1/2 kg. potatoes, boiled8 cloves garlic, crushed

2 teaspoons green chilli-ginger paste

1/4 teaspoons turmeric powder (haldi)

1 tablespoon chopped coriander2 teaspoons lemon juice1 tablespoon oilsalt to taste

oil for deep frying

1 cup Bengal gram flour (besan)

1/4 teaspoon chilli powder

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a pinch soda-bi-carb

CHOLA METHI DHOKLA

You will love these entirely novel dhoklas.

You will love these entirely novel dhoklas.

Cooking Time : 15 to 20 min.

Preparation Time : 20 min.

Serves 6 to 8.

Ingredients

GANTHIAS

A Gujarati savoury which is an ideal accompaniment to jalebis or sweets.

Cooking Time : 30 mins.

Preparation Time : 15 mins.

Serves 15.

Ingredients

1 tablespoon oila pinch asafoetida (hing)

salt to taste


1 teacup chola dal (dal of black eyed beans) or moong dal

2 teacups fresh fenugreek leaves (methi bhaji)

5 green chillies1/4 teaspoon asafoetida2 tablespoons fresh curds1 teaspoon baking powder2 teaspoons oil2 pinches soda bi-carb

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500 grams gram flour (besan)1 teaspoon papad khar











For the ganthia chutney

DAKOR NA GOTA

A speciality from the village of Dakor in Gujarat.



Serves 4.

Ingredients


Other ingredients

1 1/2 level teaspoons salt2 pinches asafoetida (hing)

1 teaspoon coarsely powdered black pepper1 teaspoon ajwain8 tablespoons oiloil for deep frying

1 1/2 teacups sliced green papaya1 1/2 teacups slit green chillies3 tablespoons oil1/2 teaspoon mustard seedsa pinch asafoetida (hing)

3 tablespoons gram flour (besan)salt to taste


1 cup Bengal gram flour (besan)

1/2 cup semolina (rawa)1 teaspoon green chilli-ginger paste

1 teaspoon cumin seeds (jeera)

1/2 teaspoon turmeric powder (haldi)

1/2 teaspoon chilli powder1/2 teaspoon garam masala1 teaspoon fennel seeds (saunf)

1 teaspoon whole coriander seeds

1 tablespoon sesame seeds (til)

1 tablespoon whole peppercorns

2 tablespoons sugar1/2 teaspoon citric acid crystals (numbu ke phool)3 tablespoons oil2 tablespoons chopped coriandersalt to taste

oil for deep frying












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Method

1

2 Allow the batter to stand for 15 to 20 minutes.

3

4 Drain on absorbent paper and serve hot with sweet chutney.

Tips

HANDVO



Serves 6 to 8.

Ingredients

1 cup toovar dal (ahar)

1/4 cup wheat (optional)

1 teaspoon soda-bi-carb

For the tempering

Method

Combine all the ingredients in a mixing bowl and make a batter using 1/2 cup of water.

Stir vigorously and deep fry small pakodas on gentle heat so that the insides cook as well.

If you do not have citric acid crystals at home, you can use 1 tablespoon of lemon juice.

The traditional Gujarati savoury cake prepared in a manner where you just cannot go wrong. Try this method and see the diference in taste.

2 cups rice

1/4 cup urad dal1/4 cup split green gram (green moong dal)1/4 cup split Bengal gram (chana dal)

1 cup sour curds2 1/2 cups white pumkin (lauki), grated4 tablespoons oiljuice of 1/2 lemon

2 tablespoons sugar1 teaspoon chilli powder1/2 teaspoon turmeric powder (haldi)

3 tablespoons green chilli-ginger paste

salt to taste

2 teaspoons mustard seeds2 teaspoons sesame seeds (til)

2 teaspoons carom seeds (ajwan)1/2 teaspoon asafoetida (hing)

4 tablespoons oil














1

2Grind to a paste, add the sour curds and allow to ferment overnight.

3

4 Pour this batter into a greased tin or a thali.

5

6

Tips

This allows more uniform and much quicker baking.

KHATTA DHOKLA

A deliciously sour, traditional Gujrati snack served for festival meals. Can also be served as a snack at tea time.

A deliciously sour, traditional Gujrati snack served for festival meals. Can also be served as a snack at tea time.



Serves 6 to 8.

Ingredients

1/2 cup sour curd

3/4 teaspoon soda-bi-carb

Method

Wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside.

Add the grated pumpkin, 4 tablespoons of oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, green chilli-ginger paste and salt and mix well.

Four the tempering, heat the oil and add the mustard seeds and fry until they crackle. Add the sesame seeds, ajwain and asafoetida and continue to fry. When the sesame seeds are golden in colour, pour this over the batter.

Bake in a preheated oven at 200 degree C (400 degree F) for 30 to 35 minutes till the crust is golden brown.

The secret of this recipe is an having a thin layer of batter as compared to the traditional preparation in a deep vessel.

3 cups rice1 cup urad dal

2 tablespoons green chilli-ginger paste


1 tablespoon black pepper, coarsely ground3 tablespoons oilsalt to taste






1

2 Add the sour curds and hot water and make into a thick paste.

3 Allow to ferment for at least 6 to 7 hours.

4

5

6 Sprinkle a little ground pepper on top.

7 Steam for about 10 minutes.

8 Repeat with the rest of the batter.

9 Cut into pieces and serve with oil and green chutney.

Tips

CHAKLI

INGREDIENTS

Rice6 cups

Split Bengal gram (chana dal)

Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.

Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well.

Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali.

You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and peas to the batter before steaming.

Deep-fried popular snack usually made during festive season in every house.Preparation Time : 1 hourCooking Time : 1 hourServings : 4

3 cups

Split black gram skinless (dhuli urad dal)1 1/2 cups

Split green gram skinless (dhuli moong dal)3/4 cup

Cumin seeds2 tablespoons

Coriander seeds2 tablespoons

FOR DOUGH

Chakli ka atta3 cups

Turmeric powder1/4 teaspoon

Red chilli powder1 tablespoon

Saltto taste

Sesame seeds (til)2 tablespoons

Oilto deep fry

METHODLightly roast ingredients of chakli atta. Grind to a coarse powder. Bring one cup of water to a boil. Put on sim and add turmeric powder, red chilli powder, salt, sesame seeds and finally chakli atta. Remove from heat. Stir mixture well. Leave it aside for twenty five to thirty minutes, mixing the mixture at regular intervals. Remove from vessel and knead it into very soft dough, by adding a little water. Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot. Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.

ALOO PANEER POPS

INGREDIENTS

Potatoes, boiled and mashed2 large

A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.Preparation Time : 70 minutesCooking Time : 10 minutesServings : 4

Cottage cheese (paneer), grated200 grams

Raisins1 tablespoon

Oil + to deep fry1 tablespoon

Onion , chopped1 medium

Green chillies, chopped4-Mar

Fresh coriander leaves, chopped4 tablespoons

Garam masala powder1 teaspoon

Saltto taste

Refined flour (maida)4 tablespoons

Black peppercorns, powdered1/2 teaspoon

Corn flakes, crushed1 cup

METHODSoak raisins in warm water for some time before use. Drain well. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper.Serve hot with green coriander chutney.

Recipe Tip :Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.

SABUDANA VADAFried dumplings of sago and potatoes great during fast

INGREDIENTS

Sago (sabudana)

Preparation Time : 2 hoursCooking Time : 15-20 minsServings : 4

1 1/2 cups

Potatoes, boiled and mashed3 medium

Roasted peanuts, coarsely ground1 cup

Green chillies, finely chopped3

Fresh coriander leaves, finely chopped2 tablespoons

Lemon juice1 tablespoon

Saltto taste

Oilfor deep-frying

METHODSoak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.

MOONG DAL CRISPY KACHORICrunchy snack with spicy filling that has a good shelf life.

INGREDIENTS

FOR COVERING

Refined flour (maida)2 cups

Ghee1/4 cup

Saltto taste

FOR FILLING

Split green gram skinless (dhuli moong dal)1/2 cup

Preparation Time : 1 hourCooking Time : 25-30 minutesServings : 4

Oil3 tablespoons + for frying

Cumin seeds1 teaspoon

Asafoetida1/4 teaspoon

Ginger-green chilli paste1 teaspoon

Red chilli powder1 teaspoon

Garam masala powder1/2 teaspoon

Dry mango powder (amchur)1/2 teaspoon

Gram flour (besan)2 tablespoons

Saltto taste

METHODCombine all the ingredients for the covering and knead into a semi-soft dough using a little water. Divide the dough into twelve equal parts and keep covered with a damp muslin cloth. Soak moong dal for an hour. Drain.Heat three tablespoons oil in a pan. Add cumin seeds and asafoetida. When the seeds begin to change colour, add the drained moong dal and sauté for a few seconds. Add the ginger-green chilli paste, red chilli powder, garam masala powder, amchur powder, gram flour and salt and stir for five minutes till the masalas are cooked. Cool and divide into twelve equal portions. Shape each portion into an even sized ball and keep aside. Roll out each portion of the dough into a small diskette. Place one portion of the filling in the centre of the diskette. Cover the filling with the dough by slowly stretching it over the filling. Seal the ends tightly and remove any excess dough. Roll out each filled portion lightly into a small circle ensuring that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat with the remaining dough and filling. Heat sufficient oil in a kadai. Deep-fry the kachoris in hot oil over low heat till golden brown on both sides. The kachoris should puff up like puris. Cool and store in an air-tight container.

Lightly roast ingredients of chakli atta. Grind to a coarse powder. Bring one cup of water to a boil. Put on sim and add turmeric powder, red chilli powder, salt, sesame seeds and finally chakli atta. Remove from heat. Stir mixture well. Leave it aside for twenty five to thirty minutes, mixing the mixture at regular intervals. Remove from vessel and knead it into very soft dough, by adding a little water. Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot. Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.

Soak raisins in warm water for some time before use. Drain well. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper.Serve hot with green coriander chutney.

Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.

Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.

Combine all the ingredients for the covering and knead into a semi-soft dough using a little water. Divide the dough into twelve equal parts and keep covered with a damp muslin cloth. Soak moong dal for an hour. Drain.Heat three tablespoons oil in a pan. Add cumin seeds and asafoetida. When the seeds begin to change colour, add the drained moong dal and sauté for a few seconds. Add the ginger-green chilli paste, red chilli powder, garam masala powder, amchur powder, gram flour and salt and stir for five minutes till the masalas are cooked. Cool and divide into twelve equal portions. Shape each portion into an even sized ball and keep aside. Roll out each portion of the dough into a small diskette. Place one portion of the filling in the centre of the diskette. Cover the filling with the dough by slowly stretching it over the filling. Seal the ends tightly and remove any excess dough. Roll out each filled portion lightly into a small circle ensuring that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat with the remaining dough and filling. Heat sufficient oil in a kadai. Deep-fry the kachoris in hot oil over low heat till golden brown on both sides. The kachoris should puff up like puris. Cool and store in an air-tight container.

RAIWALA MARCHA

Fresh chillies pickled in mustard, salt and lemon juice. They are sure to spike up even the most boring meal.


Makes 1 bottle.

Ingredients

AJAR CAPSICUM SAMBHAAR

Carrots and capsicum lightly sauteed with mustard seeds and tossed in spicy masala.



Serves 4.

Ingredients

KAACHI KERI NO SAMBHAAR

An instant mango pickle which tastes best when fresh.


1/2 kg. thick green chilli (Bhavnagri green chillies)

3/4 cup black salt3/4 cup mustard powder1/2 teaspoon asafoetida (hing)

1 teaspoon turmeric powder (haldi)

juice of 2 lemons2 tablespoons oil


2 carrots, peeled & slices2 capsicums, cut into small pieces1/2 teaspoon mustard seedsa pinch asafoetida (hing)

3 tablespoons sambhaar1 tablespoon oil









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Makes 1 1/2 cups.

Ingredients

Method

1 Peel and cut the mango into small pieces.

2 Add the oil and sambhaar and mix well.

3 Serve at room temperature.

Tips

KHATTI MEETHI FRUIT CHUTNEY

Sweet and sour tastes great with savouries.

Preparation Time : 15 minutes.

Serves 10.

Ingredients

2 guavas, chopped

1 raw mango1 teaspoon oil3 tablespoons Sambhaar

This can be refrigerated and stored for a few days.

2 pineapple slices or 4 tablespoons chopped pineapple2 bananas, sliced

1 pear, choppedblack and green grapes2 apples, chopped2 teacups sweet chutney











DOODH PAAK

This sweetened milk dessert is ideally served with puris.



Serves 4.

Ingredients

For the garnished

MOHANTHAAL

A classic recipe of a delicious sweet.



Serves 6 to 8.

Ingredients

1 cup grated khoya (mawa)

For the sugar syrup

1 cup water

For the garnish

Method

1 Place the gram flour in a bowl.

2 Heat the ghee and pour half of it over the gram flour.

1 litre milk1 tablespoon uncooked rice1/2 cup sugar1/2 teaspoon cardamom powder (elaichi)

a few strands saffron1 tablespoon ghee

almonds and pistachio slivers

chirongi nuts (charoli)


1 cup ghee2 cups coarsely ground Bengal gram flour (besan)

1 teaspoon cardamom powder (elaichi)

1 1/2 cups sugar

2 tablespoons milk

4 tablespoons chopped almonds and pistachios










3 Rub the ghee into the gram flour till the mixturte resembles bread crumbs.

4

5 Add the grated mawa and cardamom powder and stir for about 5 to 7 minutes.

6 Remove from the heat and allow to cool till it is warm.

For the sugar syrup

1 Mix the sugar with water in pan and simmer for 10 minutes.

2

3 It will from a grey layer which has to be removed gently, using a slotted spoon.

4 Simmer this till it is of one thread consistency. Keep the syrup hot.

How to proceed

1 Pour the hot sugar over the cooked gram flour mixture and stir well.

2 Pour into greased 225 mm. (9") diameter thali (plate with 25 mm. (1") high sides)

3 Sprinkle chopped almonds and pistachios and allow to set for 4 to 5 hours.

4 Cut into 25 mm. (1") squares.

5 Serve at room temperature.

Tips

If the syrup is dense and leaves a threadlike trail, it is ready to be used.

GOLPAPDI

A wheat flour sweet which is easy to prepare.



Serves 4.

Ingredients

Add this to the remaining hot ghee in a kadhai and cook till mixture is golden brown, stirring continuously.

To the milk, add 2 tablespoons of water and pour this into the boiling sugar syrup. This is done to clarify the syrup of impurities.

To test if the sugar syrup has reached a one thread consistency, lift some with a spoon and let it trickle down.

1 cup whole wheat flour (gehun ka atta)

3/4 cup jaggery (gur), cut into small pieces

1 teaspoon poppy seeds (khus-khus)1/4 teaspoon cardamom powder (elaichi)

1 teaspoon desiccated coconut (optional)5 tablespoons ghee




Method

1 Sprinkle the poppy seeds on a 150 mm. (6") diameter greased thali. Keep aside.

2

3Remove from the flame and add the jaggery, cardmom powder and coconut. Stir well.

4

5 Cut into diamond shapes while still warm.

6 Store in an air-tight container when cool.

Tips

You can add 1 tablespoon of milk along with the jaggery if the mixture becomes too hard.

PURAN POLI



Makes 12 to 15 puran polis.

Ingredients

For the filling

For the dough

For the serving

Melt the ghee in a frying pan and add the wheat flour stirring continuopusly till it turns golden brown in colour.

When the jaggery melts and the mixture is still warm, pour it into the greased thali with poppy seeds and spread it evenly with the help of the base of a small bowl (katori)

1 cup toovar dal (arhar)1 cup sugara few strands of saffron1/2 teaspoon cardamom powder (elaichi)

1/4 teaspoon nutmeg powder (jaiphal)

a pinch mace powder (javantri)2 tablespoons ghee

2 cups whole wheat flour (gehun ka atta)

2 tablespoons oil

ghee









GHUGHRA

Tiny half moon shaped savouries stuffed with a green peas-coconut mixture and deep fried.

Tiny half moon shaped savouries stuffed with a green peas-coconut mixture and deep fried.



Makes 20 ghughras.

Ingredients

For the dough

Other ingredients

For the stuffing

Method

1 For the dough

2Sieve the flour, mix with melted ghee and salt and add enough water to make a firm dough.

3 Knead.

4 Cover and keep aside.

For the stuffing

1 Coarsely grind the peas in a mixture.

2Heat the oil in a pan, add the cumin seeds and asafoetida and heat till the seeds crackle.

3 Add the green peas and stir.

4 Sprinkle some water, cover with a lid and cook for some time.

5 Remove the lid and allow the mixture to dry.

2 cups plain flour (maida)

2 tablespoons melted ghee1/4 teaspoon asafoetida (optional)salt to taste

oil for deep frying

2 cups green peas1/2 teaspoon cumin seeds (jeera)


3/4 teaspoon ginger-chilli paste1 1/2 teaspoons sugar4 tablespoons grated coconut2 teaspoons chopped coriander1 teaspoon sesame seeds (til)

juice of 1 lemon2 tablespoons oilsalt to taste













6 Remove the green peas mixture into a thali and allow to cool.

7Add the sugar, grated coconut, coriander, sesame seeds, lemon juice and salt and mix well.

How to proceed

1 Divide the dough into 20 equal portions.

2 Roll out each portion into a 75 mm. (3") diameter circle.

3 Place a spoonful of the stuffing mixture in the centre of each circle.

4 Gently fold the circle into a semicircle and seal the edges.

5 To decorate the edges, twist the edges carefully with the thumb and forefinger.

6 Deep fry in hot oil over medium heat till golden brown in colour.

7 Serve hot with amli ni chutney.

Tips

LAPSI

A delicious dessert of broken wheat.



Serves 8.

Ingredients

Method

1

2 Meanwhile, heat 3 cups of water in another pan till warm.

3Add the water to the broken wheat and increase the flame till the water starts to boil.

4 Then reduce the flame and cook, stirring occasionally till the wheat is almost done.

5 Add the sugar and cardamom powder and mix well.

6 Cook on a slow flame till the ghee separates.

You can also make the filling with french beans and green peas or fresh green toovar or fresh corn.

1 cup broken wheat (gehun ka fada)

1 cup sugar1 tablespoon cardamom powder (elaichi)

1/4 cup warm milk6 tablespoons pure ghee

Heat the ghee in a pan and fry the broken wheat, stirring continuously till it is golden brown in colour.




7 Allow the lapsi to cool for some time.

8 Before serving, add the milk and heat again.

9 Serve hot.

Tips

If the lapsi becomes dry while cooking, add more water.

FANSI DHOKLI

A delectable combination of french beans and spiced dumplings.



Serves 4.

Ingredients

For the dhokli

For the vegetable

Method

1 For the dhokli

2Make a dough using all the ingredients together with 1 1/2 tablespoons of water.

3

4 For the vegetable

5 Wash, drain and string the french beans. Cut into small piece.

6 Heat the oil. add the carom seeds and asafoetida and dry for a while

7

8 Add the dhoklis and simmer for 10 to 12 minutes.

9 Serve hot.

Tips

3 tablespoons Bengal gram flour (besan)

1 tablespoon whole wheat flour (gehun ka atta)

1/2 teaspoon chilli powder1/2 teaspoon turmeric powder (haldi)


1 teaspoon carom seeds (ajwain)

1 1/2 tablespoons oilsalt to taste

250 grams french beans1 teaspoon carom seeds (ajwain)


1/4 teaspoon chilli powdera pinch sugar1 1/2 tablespoons oilsalt to taste

Divide into 30 to 35 small portions. Press each porton to form a small disc. Keep aside.

Add the french beans, 2 1/2 cups of water, chilli powder, sugar and salt and cook till the french beans are almost done.

A pinch of soda bi-carb could be added to the french beans. This will enable the french beans to retain their colour and also cook faster.









TAMETA MUTHIA NU SHAAK

A tangy tomato preparation tempered with mustard seeds and ginger, served with methi dumplings.



Serves 4.

Ingredients

6 tomatoes, chopped

VATANA MUTHIA NU SHAAK

Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander.



Serves 4 to 6.

Ingredients


1 recipe methi muthias

1/2 teaspoon mustard seeds1/2 teaspoon ginger, grated4 to 5 curry leavesa pinch asafoetida (hing)


2 teaspoons coriander-cumin seed powder (dhana-jeera)

1 teaspoon sugar (optional)2 tablespoons oilsalt to taste


2 cups green peas1 recipe paalak methi na muthia 1/4 teaspoon mustard seeds1/4 teaspoon asafoetida (hing)

1 teaspoon sugar3 tablespoons grated coconut3 tablespoons chopped coriander














Method

1

2Add 2 1/2 cups of water and the green peas and simmer for 2 to 3 minutes.

3

4 Serve hot with chapatis.

Tips

TURIYA PAATRA

An unusual combination of ridge gourd and paatra.



Serves 4.

Ingredients

2 cups ridge gourd (turiya), peeled and diced

For the garnish

1 teaspoon green chilli-ginger paste

juice of 1/2 lemon2 tablespoons oilsalt to taste

Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and soda bi-carb.

Add the muthia, sugar, coconut, coriander, green chilli-ginger paste, lemon juice and salt and simmer till the peas are cooked.

Add the muthias just before you are ready to serve the dish as otherwise they can become hard, if overcooked.

1 cup lavingya paatra, sliced 1/2 teaspoon cumin seeds (jeera)

1 teaspoon green chillies, chopped1 teaspoon ginger paste1/2 teaspoon turmeric powder (haldi)

2 teaspoons coriander-cumin seed powder (dhana-jeera)

2 teaspoons lemon juice1 teaspoon sugar1 tablespoon oilsalt to taste

1 tablespoon grated coconut1 tablespoon chopped coriander

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KHATTA MOONG

Moong cooked with curds and spices.



Serves 4.

Ingredients

1 cup whole green gram (green moong)

VAAL NI DAL

An ideal accompaniment for rice.



Serves 4 to 6.

Ingredients

5 small round red chillies (boriya)

For the garnish

1 cup sour curds1/2 teaspoon chilli powder1/2 teaspoon turmeric powder (haldi)

1 teaspoon mustard seeds3 to 4 curry leaves1/4 teaspoon asafoetida (hing)

1/2 teaspoon green chilli-ginger paste

2 tablespoons oilsalt to taste


3 cups sprouted Surti vaal1/2 teaspoon carom seeds (ajwain)


2 tablespoons oil1/2 teaspoon sugar1 tablespoon raisinssalt ot taste

1 tablespoon chopped coriander














MIXED KATHOL

Healthy and nutritious pulses cooked in the Gujarati way.



Serves 4.

Ingredients

1/4 cup whole Bengal gram (black chana)

1/4 cup whole green gram (green moong)

1/4 cup black-eyed beans (chowli dal)

4 small round red chillies (boriya)

MAG NI DAL

A dry preparation of moong dal tempered with spices.


Preparation Time : A few min.

Serves 4.

Ingredients

1/4 cup moth beans (matki)1/4 cup dried peas (suka vatana)

1/2 teaspoon mustard seeds1 teaspoon cumin seeds (jeera)


1 teaspoon green chilli-ginger paste

1/2 teaspoon tamarind pulp (imli)

1 tablespoon jaggery pulp (gur)

2 tablespoons oilsalt ot taste


1 cup split yellow gram (yellow moong dal)1/2 teaspoon mustard seeds1/4 teaspoon asafoetida (hing)

1 teaspoon chilli powder1/2 teaspoon turmeric powder (haldi)

1 1/2 teaspoons coriander-cumin seed powder (dhana-jeera)

1/2 teaspoon sugar1 teaspoon lemon juice2 tablespoons oil











Method

1

2 Heat the oil, add the mustard seeds and fry until they crackle.

3 Add the asafoetida and the soaked dal.

4

5 Cover and cook on a slow flame for 3 to 4 minutes.

6 If required, add a little more water.

7When the dal is tender, add the sugar, lemon juice and salt and mix well.

8 Serve hot.

Tips

This dal is usually served with Puran Polis and kadhi.

salt to taste

Wash and soak the dal in warm water for at least 1 1/2 hours. Drain and keep aside.

Add the chilli powder, turmeric powder, coriander-cumin seed powder and 3 tablespoons of water and mix well.


PULSES PULLAO

A protein packed pullao!

Preparation Time : 15 minutes.

Cooking Time : 20 minutes.

Serves 6 to 8.

Ingredients

2 tomatoes, chopped

Method

1

2 Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.

3 Heat the oil and fry the mustard seeds until they begin to crackle.

4

5Add the cooked beans, chick peas, peanuts, rice, the lemon juice and salt. Mix well.

6 Serve hot.

BADSHAHI KHICHDI

A khichdi layered with a potato vegetable topped with tempered curds makes a meal by itself.



Serves 4

1 1/2 teacups uncooked rice2 tablespoons black-eyed beans (lobhia)2 tablespoons chick peas (Kabuli chana)2 tablespoons peanuts1 teaspoon mustard seeds2 onions, chopped

1 teaspoon chilli powder1 teaspoon garam masala2 teaspoon lemon juice5 tablespoons oilsalt to taste

Soak the black-eyed beans, chick peas and peanuts for at least 6 to 7 hours. Then, boil together until cooked. Drain.

Add the onions and tomatoes and fry for 1 minute. Add the chilli powder and garam masala and fry again for a few minutes.












For the rice

For the potato vegetable

For the tempered curds

For the garnish

EK TOAP NA DAL BHAAT

A speciality of Gujarat which makes a meal by itself.

A speciality of Gujarat which makes a meal by itself.



Serves 4.

Ingredients

1 cup rice1/2 cup toovar (arhar) dal

2 cloves1 stick cinnamona pinch asafoetida (hing)


2 tablespoons gheesalt to taste

4 medium sized potatoes, boiled, peeled and diced1 teaspoon ginger-green chilli paste

1 teaspoon mustard seeds (rai)

2 onions, sliced1/4 teaspoon turmeric powder (haldi)

1 teaspoon chilli powder1 teaspoon coriander powder3 tablespoons fresh curds2 tablespoons gheesalt to taste

1 cup fresh curds1 teaspoon mustard seeds (rai)

4 to 6 curry leaves1 teaspoon gheesalt to taste

2 tablespoons chopped coriander


1 cup long grained rice1/2 cup toovar (arhar) dal

2 to 3 pinches asafoetida (hing)

a pinch soda bi-carb1/4 teaspoon turmeric powder (haldi)

10 small onions5 small potatoes2 to 3 small brinjals























To be mixed together into a masala

For the garnish

FADA NI KHICHADI

A traditional Gujarati preparation made of broken wheat. A meal by itself.

A traditional Gujarati preparation made of broken wheat. A meal by itself.



Serves 4.

Ingredients

For the garnish

Method

1

2

1/3 cup green peas2 tablespoons ghee

2 teaspoons coriander-cumin seed (dhania-jeera) powder

2 teaspoons sugar1 teaspoon chilli powder1/2 cup grated fresh coconut4 to 5 tablespoons chopped coriandera pinch asafoetida (hing)

salt to taste

2 tablespoons ghee


1 cup broken wheat (dalla), cleaned and washed1 teaspoon cumin seeds (jeera)


2 cloves12 mm. (1/2") piece cinnamon1/2 cup onion, diced1/2 cup french beans, diced1/2 cup carrots, diced1/2 cup cauliflower, cut into florets1/4 cup green peas1/2 teaspoon green chilli-ginger paste

2 teaspoons chilli powder1/2 teaspoon turmeric powder (haldi)

2 tablespoons gheesalt to taste

2 tablespoons ghee2 tablespoons chopped coriander

In a glass bowl, combine the ghee, cumin seeds, asafoetida, cloves and cinnamon and microwave on HIGH for 1 minute.

Add the broken wheat, mix well and cover with a lid. Microwave on HIGH for 1 minute, stirring once in between after 30 seconds.






















3 Add all the other ingredients and 2 cups of hot water and mix well.

4 Cover with a lid and microwave on HIGH for 9 minutes.

5 Stir well and microwave on HIGH for 2 more minutes.

6 Pour the ghee over the dish and serve hot, garnished with the coriander.

Tips

This dish tastes great with curds and pickle.

Broken wheat is also called "Bulgur" wheat.

STUFFED BAJRE KI ROTI

High fibre bajra rotis stuffed with chawli (long beans) that are flavoured with garlic make a meal in itself. Whole wheat flour is added to the bajra flour to make it easier to roll out the rotis. Enjoy these stuffed rotis for breakfast, lunch or dinner, served with low fat curds or Carrot Garlic Chutney.



Makes 2 rotis.

For the bajra rotis

For the stuffing

For the bajra rotis

1 Mix the bajra flour, wheat flour and salt and enough hot water to make a soft dough.

2 Knead well. Divide the dough into 4 equal portions.

3 Roll out each portion of the dough thinly into circles of 200 mm. (8") diameter.

4 Lightly cook the bajra rotis on a non-stick pan on both sides.

For the stuffing

1

2

3 Cool and divide the mixture into 2 portions.

How to proceed

1

2Cook the stuffed roti on a non-stick pan over a slow flame, till both sides are golden brown.

3 Repeat for the remaining ingredients to make1 more roti.

4 Serve hot with Carrot Garlic Chutney.

½ cup bajra flour (black millet flour)

2 tablespoons whole wheat flour (gehun ka atta)

salt to taste

1 cup chawli (long beans), chopped3 to 4 green chillies, chopped1 tablespoon garlic (lehsun), chopped2 tablespoons chopped coriandera pinch asafoetida (hing)

1 teaspoon oilsalt to taste

Combine the chawli, green chillies, garlic and coriander in a blender or a food processor without using any water to make a coarse paste.

Heat the oil in a non-stick pan, add the asafoetida and salt and the ground chawli mixture and sauté for 3 to 4 minutes till the chawli is tender.

Spread one portion of the filling on one cooked bajra roti. Then place another bajra roti on top and press the sides so that the filling is sealed between the two rotis.








MAKHANI ROTI

A simple yet delicious way to make rotis. Flavoured with butter and freshly crushed black pepper this whole wheat roti is perfect to serve with most of your favourite vegetable dishes.



Makes 4.

Ingredients

For serving

PHULKAS / CHAPATIS

Chapatis or phulkas is the daily bread for millions of Indians. No meal is complete without them and yet many find them difficult to make.

These are called so because they swell up with steam while being cooked.

They are cooked first on a dry hot tava, then held directly over a flame where they "phulao" ("swell" in Hindi) with steam to the point of bursting.

Serve them hot with a dollop of ghee.



Makes 6 phulkas.

Ingredients

Other ingredients

Method

1 Combine the flour and salt and knead into a soft and pliable dough.

2 Add the oil and knead again till it is smooth and elastic.

3 Cover and keep aside for 10 to 15 minutes.

1 cup whole wheat flour (atta)1 tablespoon butter½ teaspoon freshly crushed black peppera pinch salt

butter


1 cup whole wheat flour (gehun ka atta)

½ teaspoon salt1 teaspoon oil

ghee for serving









4 Divide the dough into 6 equal parts.

5

6 Dust off any excess dry flour and place the chapati on a hot tava.

7

8 Cook the other side for a few more seconds.

9Lift the chapati with a pair of flat tongs and roast on both sides over an open flame till it puffs up.

10 Flatten the chapati and apply some ghee on top.

11 Repeat to make 5 more chapatis.

12 Serve hot.

MAKAI METHI ROTI

The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti.

A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.



Makes 4 rotis.

Ingredients

¼ cup fenugreek (methi) leaves, chopped

To serve

Roll out each one using a little flour into approx. 150 mm. (6") diameter circles. Dust dry flour as required to facilitate even rolling.

Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface.

1 cup maize flour (makkai ka atta)

1 green chilli, chopped2 teaspoons oilsalt to taste

2 teaspoons butter






A simple yet delicious way to make rotis. Flavoured with butter and freshly crushed black pepper this whole wheat roti is perfect to serve with most of your favourite vegetable dishes.

Chapatis or phulkas is the daily bread for millions of Indians. No meal is complete without them and yet many find them difficult to make.

They are cooked first on a dry hot tava, then held directly over a flame where they "phulao" ("swell" in Hindi) with steam to the point of bursting.

Quick Look

RecipeUndhiyo

Main IngredientsBrinjals,Fenugreek leaves (methi),Raw bananas,Potatoes,Whole wheat flour (atta),Purple Yam (kand),Fresh pigeon peas (kacha tuvar),Gram flour (besan),Surti papdi

CuisineGujarat

CourseMain Course - Vegetarian

Level Of CookingHigh

Nutrition Facts

Calorie

Carbohydrates

Protein

Fat

Fibers

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A delightful combination of assorted seasonal vegetables and fresh Indian herbs.

10Email17

Ingredients

•

2 large

•

•

1 cup

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Cooking Time: 30-40 minutesServings: 4Preparation Time: 20-30 minutes Category: VegPrint this RecipeAdd to Favourites

801

Potatoes,2 inch cubes

Purple Yam (kand),2 inch cubes

400 grams

Fresh pigeon peas (kacha tuvar)



http://www.sanjeevkapoor.com/undhiyo---khana-khazana.aspx#ratecontent

•

1 cup

•

6-8 small

•

2

•

1/2 cup

•

1 cup

•

1 cup

•1 cup

•

• Sugar

•

•

• Salt to taste

• Oil

•

Surti papdi , split

Brinjals , split with steam intake

Raw bananas,2 inch pieces

Fresh green garlic,finely chopped

Fresh coriander leaves,chopped

Fresh green peas,crushed

Coconut,scraped

Green chilli paste

2 tablespoo

ns

2 tablespoo

ns

Lemon juice

1 tablespoo

n

Ginger paste

1 tablespoo

n

to deep fry

Carom seeds (ajwain)

1 teaspoon

•

•

1 cup

•

1/4 cup

•

1/2 cup

•

•

• Salt to taste

• Sugar

Method To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent paper and set aside. In the same oil lightly fry the potatoes and purple yam separately till light golden. Drain and place on an absorbent paper and set aside. For the stuffing mix together green garlic, coriander leaves, green peas, coconut, green chilli paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banana pieces. Heat two tablespoons of the oil left after deep frying. Add ajwain and sauté. Add leelva tuvar and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes. Open the lid and sprinkle a little of the stuffing mixture. Place the brinjals in a layer over this. Sprinkle a little of the stuffing mixture over this too. Place the raw banana pieces in a layer and once again sprinkle some of the stuffing mixture. Over this place a layer of the fried potatoes and purple yam and sprinkle the remaining stuffing mixture. Drizzle two to three tablespoons of oil all around and over the top. Toss lightly. Cover and cook on very low heat for ten minutes. Open the lid and place the muthiyas, cover once again and cook on very low heat for about half an hour or till all the vegetables are completely done and soft. Serve hot with puris.

Ingredients• Milk 1 1/2 litre

•

1/2 cup

• Pistachios10-Aug

• Sugar 3/4 cup

•

•

FOR MUTHIYA

Whole wheat flour (atta)

Gram flour (besan)

Fenugreek leaves (methi),finely chopped

Turmeric powder

1/4 teaspoon

Red chilli powder

1 teaspoon

1 teaspoon

Almonds,blanched and peeled

Saffron (kesar)

a few strands

Sunflower seeds (charoli/chironji)

2 tablespoo

ns

Method Reserve a few almonds for garnishing and make a paste of the rest. Slice the reserved almonds and pistachios. Bring milk to a boil, stirring continuously. Simmer over low heat till milk coats the back of the spoon. Stir in almond paste dissolved in half a cup of water or milk and mix well. Add sugar and saffron and cook till sugar gets fully dissolved. Chill and serve garnished with sliced almonds, pistachios and chironji

Ingredients

To Be Mixed Together Into A Masala

Other Ingredients

For The Garnish

Method

1. Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.

2. Stuff the vegetables evenly using ½ of the prepared masala mixture and keep aside.

3. Combine the double beans, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.

4. Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.

5. Add the stuffed vegetables, marinated vegetables, methi muthias, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.

6. Lower the flame and pressure cook for another whistle.

7. Allow the steam to escape using natural release method,(refer handy tip )before opening the lid. Serve hot garnished with coriander.

Handy tip:

1. Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.

1 cup freshly grated coconut1/2 cup finely chopped coriander (dhania)1/3 cup finely chopped green garlic (hara lehsun)1 tbsp coriander-cumin seeds powder2 tsp ginger-green chilli paste1 1/2 tsp chilli powder1 tbsp sugar1 tbsp lemon juicesalt to taste

1 cup baby potatoes , peeled1 raw banana , cut into 25 mm. (1”) cubes3 to 4 brinjals , small black variety1 1/4 cups rangoon vaal (lilva beans/double beans) , stringed and cut into halves3/4 cup purple yam (kand) , peeled and cut into cubes3/4 cup yam (suran) , peeled and chopped1/4 cup fresh toovar (arhar) dana1/2 cup methi muthias2 tbsp oil1/2 tsp carom seeds (ajwain)1/4 tsp asafoetida (hing)a pinch of soda bi-carbsalt to taste

2 tbsp finely chopped coriander

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Brinjals,Fenugreek leaves (methi),Raw bananas,Potatoes,Whole wheat flour (atta),Purple Yam (kand),Fresh pigeon peas (kacha tuvar),Gram flour (besan),Surti papdi

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To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent paper and set aside. In the same oil lightly fry the potatoes and purple yam separately till light golden. Drain and place on an absorbent paper and set aside. For the stuffing mix together green garlic, coriander leaves, green peas, coconut, green chilli paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banana pieces. Heat two tablespoons of the oil left after deep frying. Add ajwain and sauté. Add leelva tuvar and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes. Open the lid and sprinkle a little of the stuffing mixture. Place the brinjals in a layer over this. Sprinkle a little of the stuffing mixture over this too. Place the raw banana pieces in a layer and once again sprinkle some of the stuffing mixture. Over this place a layer of the fried potatoes and purple yam and sprinkle the remaining stuffing mixture. Drizzle two to three tablespoons of oil all around and over the top. Toss lightly. Cover and cook on very low heat for ten minutes. Open the lid and place the muthiyas, cover once again and cook on very low heat for about half an hour or till all the vegetables are completely done and soft. Serve hot with puris.

Reserve a few almonds for garnishing and make a paste of the rest. Slice the reserved almonds and pistachios. Bring milk to a boil, stirring continuously. Simmer over low heat till milk coats the back of the spoon. Stir in almond paste dissolved in half a cup of water or milk and mix well. Add sugar and saffron and cook till sugar gets fully dissolved. Chill and serve garnished with sliced almonds, pistachios and chironji

1. Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.

3. Combine the double beans, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.

4. Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.

5. Add the stuffed vegetables, marinated vegetables, methi muthias, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.

7. Allow the steam to escape using natural release method,(refer handy tip )before opening the lid. Serve hot garnished with coriander.


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