I realised that I had put up the recipe of oondhiyo, but NOT shrikhand! Cant have oondhiyo without shrikhand, can u!?!? Its oondhiyo season in India, and hence the shrikhand recipe :) This is the way my mom made it, and it turns out silky and smooth, and its perfect! I do NOT like shrikhand from indian stores, coz they make them too sweet!
Here is the recipe!
Ingredients:
1 container Pavel yogurt
3/4 cup confectioners sugar
1 teaspoon finely ground cardamom(from pods)
a pinch of saffron
fine slices of a few almonds and pistachios for garnish
Method:
Using a muslin cloth, add the entire container of yogurt into the cloth, and use a large strainer to drain out all the water in the yogurt. Keep it this way for a couple of hours.
In a small pan over medium heat, add in the saffron, and let it crisp up for a couple minutes, until the strands break. This ensures more flavor and a deeper richer color. Add the saffron pieces to the yogurt, once all the water is drained, into a big strainer. Add in the sugar as well. Now strain the entire yogurt mixture into a big bowl to ensure it is smooth and silky. Mix in the cardomom powder as well.
Put in the final product in a serving bowl and garnish generously with the almonds and pistachios! Enjoy :)
Showing posts with label Gujarati dishes. Show all posts
Showing posts with label Gujarati dishes. Show all posts
Thursday, December 24, 2009
Tuesday, August 19, 2008
Bateta nu Shaak(potato veggie)
This is the first vegetable that I learnt to make as a kid when I was 9 years old from my mom:) I had my winter vacation from school, and I had the cooking kicks, and decided to make something new every day of the 2 week vacation! First recipe that I tried was bateta nu shaak. Didn't turn out good, ofcourse ;) But it does NOW :P Its every Gujarati's comfort vegetable, and it goes great with theplas. We used to have methi theplas with this vegetable, and Raj loves it too! How can one NOT like this vegetable, with the thepla combination!? YUM!!
Ingredients:
4 medium potatoes peeled and diced into cubes
3 1/2 cups water
1 teaspoon cumin
5-6 curry leaves
a pinch of asafoetida
3 garlic cloves finely chopped
1 green chilly finely chopped
1/2 teaspoon turmeric
2 teaspoons coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon garam masala
1 tomato finely chopped
salt to taste
1 tablespoon vegetable oil
cilantro to garnish
Method:
In a deep pan, at medium heat, put in the vegetable oil, wait for a minute for it to heat up, and then add in the cumin seeds, asafoetida, curry leaves. Let the seeds splatter, and then add in the garlic, and green chilly. Add in the potatoes and saute it for a minute. Then add in the water, and all the masalas like chilly powder, turmeric powder, coridander powder, garam masala, and salt and tomato, and let it cook until the water reduces to the level of the potatoes. The water helps the potatoes to cook and soften, and get the flavor from the masalas.
Insert a fork through a potato piece and it should be really soft and break easily, that is the consistency you are looking for.
Garnish this dish with chopped cilantro. And its ready to eat with rotis or theplas! :)
Ingredients:
4 medium potatoes peeled and diced into cubes
3 1/2 cups water
1 teaspoon cumin
5-6 curry leaves
a pinch of asafoetida
3 garlic cloves finely chopped
1 green chilly finely chopped
1/2 teaspoon turmeric
2 teaspoons coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon garam masala
1 tomato finely chopped
salt to taste
1 tablespoon vegetable oil
cilantro to garnish
Method:
In a deep pan, at medium heat, put in the vegetable oil, wait for a minute for it to heat up, and then add in the cumin seeds, asafoetida, curry leaves. Let the seeds splatter, and then add in the garlic, and green chilly. Add in the potatoes and saute it for a minute. Then add in the water, and all the masalas like chilly powder, turmeric powder, coridander powder, garam masala, and salt and tomato, and let it cook until the water reduces to the level of the potatoes. The water helps the potatoes to cook and soften, and get the flavor from the masalas.
Insert a fork through a potato piece and it should be really soft and break easily, that is the consistency you are looking for.
Garnish this dish with chopped cilantro. And its ready to eat with rotis or theplas! :)
Monday, August 18, 2008
Mag nu Shaak(moong daal vegetable)
This was my family's favorite vegetable/daal( as we Gujaratis call it! ) with meetha dhebra( sweet rotis made with jaggery(gur) ) and some fried papad! Yum! It is very hearty and so comforting and filling. My kinda favorite comfort food. My mom used to make it the best(ofcourse!) and I still need to work on getting the meetha dhebra right, similar to my mom. Once I do get it right, I will upload the recipe! :)
Ingredients:
3/4 cup small moong daal
2 cups water + 1 1/2 cup water
1 teaspoon cumin seeds
2 teaspoons vegetable oil OR ghee(clarified butter)
pinch of asafoetida
6-7 curry leaves
1 tomato finely chopped
2 big cloves of garlic, finely chopped
1 green chilly, finely chopped
1/2 teaspoon turmeric
1 1/2 teaspoons coriander powder
1/4-1/2 teaspoon chilly powder(depending on how spicy you like it)
1 1/2 teaspoons sugar
Juice of 1 lemon
salt to taste
Method:
Soak the small moong daal in about 2 cups water and let it sit for about an hour. The daal should increase in size. Pressure cook the soaked moong, along with the remaining water from soaking + an additional cup of water. Give it about 6 whistles.
In a pan, at medium heat, put in the vegetable oil, put in the cumin seeds, asafoetida, curry leaves, garlic and green chilly. Let the seeds splatter. Now add in all the spices, including chilly powder, turmeric powder, coriander powder. Now add in the pressure cooked moong, tomatoes, sugar, lemon juice, salt to taste and let it cook for about 10 minutes till it boils.
You could eat it this with rice and yogurt, or with rotis. For eating with rotis, let the consistency be a little thick. You dont want too much water remaining in the daal. Enjoy!! :)
Ingredients:
3/4 cup small moong daal
2 cups water + 1 1/2 cup water
1 teaspoon cumin seeds
2 teaspoons vegetable oil OR ghee(clarified butter)
pinch of asafoetida
6-7 curry leaves
1 tomato finely chopped
2 big cloves of garlic, finely chopped
1 green chilly, finely chopped
1/2 teaspoon turmeric
1 1/2 teaspoons coriander powder
1/4-1/2 teaspoon chilly powder(depending on how spicy you like it)
1 1/2 teaspoons sugar
Juice of 1 lemon
salt to taste
Method:
Soak the small moong daal in about 2 cups water and let it sit for about an hour. The daal should increase in size. Pressure cook the soaked moong, along with the remaining water from soaking + an additional cup of water. Give it about 6 whistles.
In a pan, at medium heat, put in the vegetable oil, put in the cumin seeds, asafoetida, curry leaves, garlic and green chilly. Let the seeds splatter. Now add in all the spices, including chilly powder, turmeric powder, coriander powder. Now add in the pressure cooked moong, tomatoes, sugar, lemon juice, salt to taste and let it cook for about 10 minutes till it boils.
You could eat it this with rice and yogurt, or with rotis. For eating with rotis, let the consistency be a little thick. You dont want too much water remaining in the daal. Enjoy!! :)
Saturday, March 15, 2008
Daal Dhokli
Another gujarati favorite and my favorite too:) Daal dhokli, authentic gujarati comfort food! It is another family favorite, that we(my family) all love!
Ingredients:
1 cup toor daal(yellow lentils)
3 cups water
2-3 tablespoons jaggery
1 tablespoon ghee(clarified butter)
4-5 kokum pieces
10 - 15 raw peanuts
5-6 kadi patta
6 small cinnamon pieces
6 cloves
1 teaspoon ginger
1/2 teaspoon garlic
2 green chillies finely ground
1 teaspoon mustard seeds
a pinch of asafoetida
1/2 teaspoon methi(fenugreek) seeds
1 1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
salt to taste
cilantro for garnish
For the Dhokli:
1 cup whole wheat flour
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
salt to taste
2-3 tablespoon finely chopped fresh fenugreek(methi)
water to bind
1 teaspoon of vegetable oil
Method:
First combine all the dhokli ingredients minus the water, and mix it with your hand. Use water few drops at a time to bind the flour into a dough like consistency. It should not be sticky but yet NOT hard.
Wash the daal and then pressure cook it with the water, kokum and peanuts for about 7 whistles. Once the pressure cooker opens, use a hand blender to blend the daal into a paste. The kokum might break in the process as well but that is OK. It just adds to the flavors ;) I usually add the jaggery while pressure cooking it. You can jolly well eliminate it!!:)
In a saucepan, on medium heat, put the ghee till it melts. Then add the asafoetida, mustard seeds, methi seeds, kadi patta, cinnamon and cloves and let it crackle. Once that is done, add the ginger, garlic and chilli paste and saute it. Add in the turmeric and salt, and saute it for a minute. Add in the daal and mix it well. Add the garam masala, and keep heating it until it gets a nice consistency, where in it is NOT watery, NOR is it too thick.
Once the daal is heating, start making balls from the dough about an inch in size. Roll out each ball into a flat round chapati, and cut first horizontally twice, to make 3 strips. And then vertically twice to make 9 pieces in all. You should be able to make about 3 chapatis, 27 pieces in all.
Once the daal is boiling, add in the pieces slowly one by one, and let the daal boil for about 10 minutes to make sure all the dhoklis are cooked.
To serve, put some daal dhokli in a soup bowl, and add about 1/2 teaspoon ghee and cilantro for garnish! INDULGE in the COMFORT ... foodd!!
Ingredients:
1 cup toor daal(yellow lentils)
3 cups water
2-3 tablespoons jaggery
1 tablespoon ghee(clarified butter)
4-5 kokum pieces
10 - 15 raw peanuts
5-6 kadi patta
6 small cinnamon pieces
6 cloves
1 teaspoon ginger
1/2 teaspoon garlic
2 green chillies finely ground
1 teaspoon mustard seeds
a pinch of asafoetida
1/2 teaspoon methi(fenugreek) seeds
1 1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
salt to taste
cilantro for garnish
For the Dhokli:
1 cup whole wheat flour
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
salt to taste
2-3 tablespoon finely chopped fresh fenugreek(methi)
water to bind
1 teaspoon of vegetable oil
Method:
First combine all the dhokli ingredients minus the water, and mix it with your hand. Use water few drops at a time to bind the flour into a dough like consistency. It should not be sticky but yet NOT hard.
Wash the daal and then pressure cook it with the water, kokum and peanuts for about 7 whistles. Once the pressure cooker opens, use a hand blender to blend the daal into a paste. The kokum might break in the process as well but that is OK. It just adds to the flavors ;) I usually add the jaggery while pressure cooking it. You can jolly well eliminate it!!:)
In a saucepan, on medium heat, put the ghee till it melts. Then add the asafoetida, mustard seeds, methi seeds, kadi patta, cinnamon and cloves and let it crackle. Once that is done, add the ginger, garlic and chilli paste and saute it. Add in the turmeric and salt, and saute it for a minute. Add in the daal and mix it well. Add the garam masala, and keep heating it until it gets a nice consistency, where in it is NOT watery, NOR is it too thick.
Once the daal is heating, start making balls from the dough about an inch in size. Roll out each ball into a flat round chapati, and cut first horizontally twice, to make 3 strips. And then vertically twice to make 9 pieces in all. You should be able to make about 3 chapatis, 27 pieces in all.
Once the daal is boiling, add in the pieces slowly one by one, and let the daal boil for about 10 minutes to make sure all the dhoklis are cooked.
To serve, put some daal dhokli in a soup bowl, and add about 1/2 teaspoon ghee and cilantro for garnish! INDULGE in the COMFORT ... foodd!!
Friday, December 21, 2007
Oondhiyu
So finally, after seeing my mom make oondhiyu every single year, I FINALLY made it myself, when I went to Bombay this November, and I was really impressed by myself;) simply coz I could actually make it, and well it turned out awesome!!! I made 2 vessels worth of oondhiyu, and it all got over in a DAY!!! NO LEFT OVERS!:)
This is my mom, and Kumud aunty's(my fav aunt) recipe.
The measurements mentioned below make 2 whole pots worth of oondhiyu. This preparation does not even require that much oil, and it is amazingly tasty! Here it is... ENJOY!
Ingredients:
500gms papdi seeds and the papdi
250gms thin papdi, whole
2 raw banana cut into small pieces with skin
500gm small brinjals slit
1kg purple yam, peeled and cut into small pieces
400gm sweet potato, peeled and cut into small pieces
100gm green garlic finely chopped
4 cloves garlic finely chopped
1 1/2 bunches of cilantro, finely chopped
1 coconut freshly ground
4 green chillies finely chopped
4 teaspoon sugar
3/4 cup vegetable oil
salt to taste
a pinch of asafoetida
1 teaspoon baking soda
1/2 cup finely chopped green garlic for garnish
Muthia:
3/4 cup wheat flour
1 tbsp gram flour(chana flour)
a pinch of asaefoetida
1/2 teaspoon turmeric powder
3/4 teaspoon chilli powder
2 teaspoons vegetable oil
4 tablespoons fenugreek leaves finely chopped
water enough to bind the dough
vegetable oil for frying
Method:
Masala preparation:
In a large bowl, put in the freshly ground coconut, same amount of cilantro finely chopped, sugar, chillies, green garlic, garlic and salt to taste. Mix it well in the bowl.
Muthia preparation:
In a large bowl, mix all the muthia ingredients together and form about an inch size long muthias, they should not be round, but more elongated.
In another large pan, heat the oil on medium heat, till ready for frying. Fry all the muthias. Leave them on the side.
Oondhiyu preparation:
In a large dish, start filling the green masala, prepared earlier, into the brinjals and the bananas. Once that is done, put in the yam and sweet potatoes and put the remaining masala in the dish. Leave about 1/2 cup for the papdis. Mix everything in the large dish, except the papdis, properly with your hand.
In another smaller dish, put both, the papdis and the seeds, and the remaining masala, and add the baking soda and about 1 tablespoon of oil. Mix it well with your hand. Now we are ready to cook.
In your largest pot:), on medium heat. Put in the oil and let it heat. Add in the papdi, and cover the pot, and let it cook for about 5 minutes. Then put in the brinjals, let it cook for 5 minutes. Then put in the yam, and bananas, and let it cook again for about 7 minutes. Finally put in the sweet potatoes and all the masala remaining in the dish and let it cook for about 5 minutes. Last but not the least, add in the muthias. Now let it cook slowly, stirring it from time to time for about 30-40 minutes on medium heat, until well cooked. Make sure that the pot is always covered! If needed, transfer into another pot, so that all vegetables can cook evenly. Garnish it with the remaining chopped green garlic.
The oondhiyu is ready to eat!!!:) ENJOY it with puris and shrikhand!! :)
Sunday, October 21, 2007
Rava sheera
Again, I made this today, along with the kala chana for Dasherra! Enjoy! :)
Happy Dasherra! :)
Ingredients:
1 cup rava(sooji, semolina)
1 1/2 cups whole milk
1 cup brown sugar
2 tablespoons ghee(clarified butter)
a pinch of saffron
3/4 teaspoon of cardamom powder
2 tablespoons coarsely ground pistachios and almonds
Method:
In a saucepan on medium heat, roast the rava for alteast 10 minutes till it browns up a bit. Then add in the ghee, and saute it till well blended for abou 2-3 minutes.
Add in the saffron in a little bit of the milk, and microwave it for a few seconds to get the color from the saffron. Add this to the remaining milk and add the milk to the rava mixture. Mix it well. Add in the sugar and the cardamom powder and the almond and pistachios. Blend it well for a few minutes. And its done! Yes, you have a desert in no time at all!
Garnish with coarsely chopped almond and pistachios.
Kala chana(gujarati style)
It is Dasherra today, the day Raavan was killed ;)! So, I decided to make kala chana with rava sheera. Both came out really tasty. Ofcourse according to me! :D My mom used to make it at the end of Navratri after she was done with her fasting and I want to continue that tradition that she followed.
So here is the recipe:)
Ingredients:
1 cup kala chana(actually red in color)
1 medium sized potato
1 tablespoon chana aata(yellow gram daal flour)
5-6 kadi patta
1 tablespoon vegetable oil
1 teaspoon mustard seeds
a pinch of asafoetida
1 green chilli finely chopped
1 teaspoon ginger finely chopped
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 1/2 teaspoons coriander powder
1 teaspoon sugar
salt to taste
cilantro for garnish
Method:
Firstly the kala chana has to soak overnight in a bowl, that has been covered, and also make sure there is enough water to soak it in.
Next day, pressure cook the chana and the potato together, for about 6 whistles. Once done, remove the peel of the potato once cooled down, and cut it into small cubes.
In a small saucepan, on medium heat, roast the chana aata for about 5-7 minutes.
In a saucepan, on medium heat, add the oil and let it heat up. Put in the kadi patta, mustard seeds, asafoetida. Once it starts crackling, add in the ginger chilli paste. Then saute it for a minute. Add the turmeric, chilli, coriander powders. Saute it for a minute. Then add in the chana potato mixture with all the water in the pressure cooker. Let it cook on medium heat. Add in the roasted chana aata. This is done to thicken the gravy of the daal. Add the sugar and salt.
Once it thickens, add in the cilantro for garnish! Eat it with puris! YUM! :)
poha chevdo
This Saturday, I had a sudden urge to make roasted poha chevdo! YES! Roasted indeed!;) less oil, but amazingly tasty!! Its my favorite kinda chevdo, and I love having it with tea in the mornings! YES another weird habit of gujaratis;) lol!!, To have snacks with tea in the morning. But its an awesome combination! Anyways, I went to the indian store and got the ingredients, and made this delicious chevdo. Trust me, it does NOT take more than 1/2 hour to make it!
Ingredients:
4 cups thin poha(flattened rice)
1/2 cup broken cashewnuts
1/2 cup peanuts
1/2 cup white raisins
1/2 cup dahlia(yellow gram daal)
6-7 kadi patta
About 4 tablespoons vegetable oil for frying
1 1/2 tablespoons vegetable oil
4 green chillies coarsely chopped
1 1/2 tablespoon sugar
1/2 - 3/4 teaspoon turmeric powder
1/2 - 3/4 teaspoon chilli powder
salt to taste
pinch of rock salt to taste
Method:
First in a huge saucepan, roast the poha one cup at a time, till it is crisp for about 2-3 minutes/cup of poha. This is on medium heat. Put this into a large bowl.
Next, in the same saucepan, heat the 4 tablespoons of vegetable oil at medium heat, and then add the kadi patta and green chillies and fry them. Remove them into a second large bowl. Next, fry the peanuts, remove them into the same large bowl. Next, fry the cashewnuts, remove them into the same large bowl. Next, fry the dahlia, remove them into the same large bowl. Add the raisins to this same bowl.
Now, add the roasted poha to this bowl with all the fried mixture and add the chilli powder, turmeric, salt and sugar, and mix until well blended!
In the same saucepan, remove the dirty oil and add fresh 1 1/2 tablespoons vegetable oil, and on medium heat, add the entire mixture into this saucepan and mix it well for about 3-4 minutes. Now wait for it to cool down and its ready to eat!!! :))
Friday, October 19, 2007
Gujarati Daal
Another gujarati favorite and my favorite too:) The sweet gujju daal!! YES! I know that most people dont like it sweet, including my dear husband, and I DO make it separately for him by adding the jaggery right in the end for myself! The one without the jaggery tastes awesome as well. Its even better the following day!;) A great combination is the bhinda vegetable, with rotli and this daal!
The days I am craving for some real authentic gujarati food, I make the above combination and its so satisfying!! There is nothing like home made food! :)
Ingredients:
1 cup toor daal(yellow lentils)
3 cups water
2-3 tablespoons jaggery
1 tablespoon ghee(clarified butter)
4-5 kokum pieces
10 - 15 raw peanuts
5-6 kadi patta
6 small cinnamon pieces
6 cloves
1 teaspoon ginger
1/2 teaspoon garlic
2 green chillies finely ground
1 teaspoon mustard seeds
a pinch of asafoetida
1/2 teaspoon methi(fenugreek) seeds
1 1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
salt to taste
cilantro for garnish
Method:
First wash the daal and then pressure cook it with the water, kokum and peanuts for about 7 whistles. Once the pressure cooker opens, use a hand blender to blend the daal into a paste. The kokum might break in the process as well but that is OK. It just adds to the flavors ;) I usually add the jaggery while pressure cooking it. You can jolly well eliminate it!!:)
In a saucepan, on medium heat, put the ghee till it melts. Then add the asafoetida, mustard seeds, methi seeds, kadi patta, cinnamon and cloves and let it crackle. Once that is done, add the ginger, garlic and chilli paste and saute it. Add in the turmeric and salt, and saute it for a minute. Add in the daal and mix it well. Add the garam masala, and keep heating it until it gets a nice consistency, where in it is NOT watery, NOR is it too thick. Garnish it with cilantro and be ready to indulge!!:)
The days I am craving for some real authentic gujarati food, I make the above combination and its so satisfying!! There is nothing like home made food! :)
Ingredients:
1 cup toor daal(yellow lentils)
3 cups water
2-3 tablespoons jaggery
1 tablespoon ghee(clarified butter)
4-5 kokum pieces
10 - 15 raw peanuts
5-6 kadi patta
6 small cinnamon pieces
6 cloves
1 teaspoon ginger
1/2 teaspoon garlic
2 green chillies finely ground
1 teaspoon mustard seeds
a pinch of asafoetida
1/2 teaspoon methi(fenugreek) seeds
1 1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
salt to taste
cilantro for garnish
Method:
First wash the daal and then pressure cook it with the water, kokum and peanuts for about 7 whistles. Once the pressure cooker opens, use a hand blender to blend the daal into a paste. The kokum might break in the process as well but that is OK. It just adds to the flavors ;) I usually add the jaggery while pressure cooking it. You can jolly well eliminate it!!:)
In a saucepan, on medium heat, put the ghee till it melts. Then add the asafoetida, mustard seeds, methi seeds, kadi patta, cinnamon and cloves and let it crackle. Once that is done, add the ginger, garlic and chilli paste and saute it. Add in the turmeric and salt, and saute it for a minute. Add in the daal and mix it well. Add the garam masala, and keep heating it until it gets a nice consistency, where in it is NOT watery, NOR is it too thick. Garnish it with cilantro and be ready to indulge!!:)
Thursday, October 18, 2007
Bhinda Bateta nu shaak(Okra potatoes vegetable)
This is such a simple vegetable, and so damn yummy!! Especially with yogurt and rotli, it tastes so good! It has always been my brother and my favorite vegetable, and as kids, we would fight over the burnt pieces of bhinda! That was the best part about bhinda! ;)
Bhinda or Okra or Lady fingers :), can NEVER be washed directly under water! The best way is to take a wet paper towel, and clean individually to remove the dirt! Yea tedious for sure, but the end result is awesome ! ;) That's what keeps me going in cleaning it;)
Once that is done, cut the top and bottom of each bhinda. Then start chopping them horizontally into small pieces.
Another TIP while picking bhinda, that my mom had mentioned is that while picking bhinda in the grocery store, take each one in the hand, and snap the end of it with your thumb. If it cracks easily, its good! Another tedious job. LOL, well bhinda sounds like a very tedious vegetable to eat, but as I said, you will NOT regret the effort !! :) I used to go grocery shopping with my mom, and I would observe her, smelling fruits, cracking the ends of bhindas, and various other quarks;)! I get it all now!!
Ingredients:
2 pounds bhinda
2 small potatoes, peeled and diced into cubes
1 1/2 tablespoon vegetable oil
pinch of asafoetida
1 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1/2 tablespoon ginger garlic chilli paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder(more if you like it spicy!:) )
3/4 teaspoon garam masala
1 1/2 teaspoon coriander powder
salt to taste
1/2 tomato diced into small pieces
1/2 teaspoon sugar! (I am gujarati after all!;) )
cilantro to garnish
Method:
Firstly, microwave the diced potatoes for about 2 minutes. They will be soft.
In a saucepan, put oil on medium heat. After 2 minutes, put in the potatoes, and fry them till they brown up a bit. Add in the asafoetida, mustard seeds and cumin seeds until they start splattering. Then add in the ginger garlic chilli paste. Saute it for about a minute or two. Then add in the cut okra, and saute it. You MAY need to ad in a little more oil to get them to crisp up! Add in all the remaining spices, like turmeric, chilli powder, garam masala, coriander powder and salt and saute it. Let it cook and crisp up. DO NOT saute it too often else it will become mushy! Add in the tomatoes after about 15 minutes.
This may take about 1/2 hour to cook up completely, in total. But ITS WORTH it! ;) add in the sugar and saute it. Add in the cilantro on the top as garnish. Ready to eat with rotlis and yogurt! YUM! :)
To make it punjabi style, I add in about 1/2 an onion, thinly sliced, when adding in the ginger garlic chilli paste and wait for the onions to become pinkish. It gives a great taste!
Bhinda or Okra or Lady fingers :), can NEVER be washed directly under water! The best way is to take a wet paper towel, and clean individually to remove the dirt! Yea tedious for sure, but the end result is awesome ! ;) That's what keeps me going in cleaning it;)
Once that is done, cut the top and bottom of each bhinda. Then start chopping them horizontally into small pieces.
Another TIP while picking bhinda, that my mom had mentioned is that while picking bhinda in the grocery store, take each one in the hand, and snap the end of it with your thumb. If it cracks easily, its good! Another tedious job. LOL, well bhinda sounds like a very tedious vegetable to eat, but as I said, you will NOT regret the effort !! :) I used to go grocery shopping with my mom, and I would observe her, smelling fruits, cracking the ends of bhindas, and various other quarks;)! I get it all now!!
Ingredients:
2 pounds bhinda
2 small potatoes, peeled and diced into cubes
1 1/2 tablespoon vegetable oil
pinch of asafoetida
1 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1/2 tablespoon ginger garlic chilli paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder(more if you like it spicy!:) )
3/4 teaspoon garam masala
1 1/2 teaspoon coriander powder
salt to taste
1/2 tomato diced into small pieces
1/2 teaspoon sugar! (I am gujarati after all!;) )
cilantro to garnish
Method:
Firstly, microwave the diced potatoes for about 2 minutes. They will be soft.
In a saucepan, put oil on medium heat. After 2 minutes, put in the potatoes, and fry them till they brown up a bit. Add in the asafoetida, mustard seeds and cumin seeds until they start splattering. Then add in the ginger garlic chilli paste. Saute it for about a minute or two. Then add in the cut okra, and saute it. You MAY need to ad in a little more oil to get them to crisp up! Add in all the remaining spices, like turmeric, chilli powder, garam masala, coriander powder and salt and saute it. Let it cook and crisp up. DO NOT saute it too often else it will become mushy! Add in the tomatoes after about 15 minutes.
This may take about 1/2 hour to cook up completely, in total. But ITS WORTH it! ;) add in the sugar and saute it. Add in the cilantro on the top as garnish. Ready to eat with rotlis and yogurt! YUM! :)
To make it punjabi style, I add in about 1/2 an onion, thinly sliced, when adding in the ginger garlic chilli paste and wait for the onions to become pinkish. It gives a great taste!
Wednesday, October 17, 2007
Vegetable Pulao
This is my family creation, started by my grandmother and it goes delicious with the gujarati kadhi! It is so simple and delicious that it can be eaten alone with yogurt or with the kadhi and it would taste just as good! Great for taking to work for lunch as well ;)
Ingredients:
1 cup basmati rice
1 carrot, peeled and diced into tiny pieces
1/2 cup peas
2 small potatoes, peeled and diced into tiny pieces
4-5 small cinnamon pieces
1 teaspoon cumin seeds
1 teaspoon garam masala
a pinch of asafoetida(hing)
2 teaspoons vegetable oil
salt to taste
Method:
Soak the rice in a pan with 2 1/2 times the quantity of water, for about 1/2 hour.
In a large saucepan, put oil on medium heat. Put cumin seeds, asafoetida and cinnamon pieces and let them be till you hear a crackling sound. After that put in the carrots, potatoes and peas and saute them for a couple minutes. Add in the garam masala and salt and saute again. Put in the rice and the water and let it cook, keeping the saucepan covered!
After about 20 minutes, stir the pulao mixture to remove any stuck pieces at the bottom. Keep stirring occasionally till all the water has evaporated, and the rice does NOT appear sticky! Its ready to eat! :)
Ingredients:
1 cup basmati rice
1 carrot, peeled and diced into tiny pieces
1/2 cup peas
2 small potatoes, peeled and diced into tiny pieces
4-5 small cinnamon pieces
1 teaspoon cumin seeds
1 teaspoon garam masala
a pinch of asafoetida(hing)
2 teaspoons vegetable oil
salt to taste
Method:
Soak the rice in a pan with 2 1/2 times the quantity of water, for about 1/2 hour.
In a large saucepan, put oil on medium heat. Put cumin seeds, asafoetida and cinnamon pieces and let them be till you hear a crackling sound. After that put in the carrots, potatoes and peas and saute them for a couple minutes. Add in the garam masala and salt and saute again. Put in the rice and the water and let it cook, keeping the saucepan covered!
After about 20 minutes, stir the pulao mixture to remove any stuck pieces at the bottom. Keep stirring occasionally till all the water has evaporated, and the rice does NOT appear sticky! Its ready to eat! :)
Saturday, September 29, 2007
Cabbage potato vegetable ( patta gobi aloo sabzi )
I love this recipe! It can be made in 15 minutes and its delicious and healthy! :) I love the combination of this veggie with gujarati daal and rotis! YUM!
Ingredients:
1/2 cabbage finely shredded (I shred it in the food processor, its extremely quick!)
1 teaspoon mustard seeds
pinch of asafoetida
4-5 curry leaves
1 clove garlic minced
1 teaspoon ginger minced
1-2 green chillies minced
1 medium sized potato
1/2 - 3/4 teaspoon turmeric
1/2 - 3/4 teaspoon garam masala
pinch of chilli powder
1 1/2 teaspoon coriander powder
salt to taste
1 small tomato chopped into tiny pieces
2 teaspoons of vegetable oil
finely chopped fresh cilantro to garnish
Method:
Peel the potato, dice it into small pieces, and microwave it in a dish for about 2 minutes. Saves the cooking time for the potatoes to soften!
In a large saucepan at medium heat, put the oil and let it heat for a couple minutes. Put in the asafoetida and the mustard seeds, and wait for it to splatter. Once is starts splattering, put in the curry leaves, and the garlic, ginger, chilli paste. Saute for a couple minutes, and then put in the potatoes, and wait for them to brown up on all sides. Then add the shredded cabbage, and saute it again for about 3 minutes till its well coated with the oil and the fresh spices. Put in the masalas and the tomato and saute it again for about 4 minutes. Dont overcook it!
Garnish it with the cilantro and its ready to eat!:)
Ingredients:
1/2 cabbage finely shredded (I shred it in the food processor, its extremely quick!)
1 teaspoon mustard seeds
pinch of asafoetida
4-5 curry leaves
1 clove garlic minced
1 teaspoon ginger minced
1-2 green chillies minced
1 medium sized potato
1/2 - 3/4 teaspoon turmeric
1/2 - 3/4 teaspoon garam masala
pinch of chilli powder
1 1/2 teaspoon coriander powder
salt to taste
1 small tomato chopped into tiny pieces
2 teaspoons of vegetable oil
finely chopped fresh cilantro to garnish
Method:
Peel the potato, dice it into small pieces, and microwave it in a dish for about 2 minutes. Saves the cooking time for the potatoes to soften!
In a large saucepan at medium heat, put the oil and let it heat for a couple minutes. Put in the asafoetida and the mustard seeds, and wait for it to splatter. Once is starts splattering, put in the curry leaves, and the garlic, ginger, chilli paste. Saute for a couple minutes, and then put in the potatoes, and wait for them to brown up on all sides. Then add the shredded cabbage, and saute it again for about 3 minutes till its well coated with the oil and the fresh spices. Put in the masalas and the tomato and saute it again for about 4 minutes. Dont overcook it!
Garnish it with the cilantro and its ready to eat!:)
Monday, July 9, 2007
Gujarati Kadhi
This is one of my favorite gujarati dish!!! Its made out of yogurt, and its delicious with jeera rice! Yumm!!
Ingredients:
2 cups yogurt
4 cups water
2 tbsp gram flour(besan)
2 small green chillies(1 if you like it mildly spiced)
a small piece of ginger
1 tbsp chopped fresh coriander
1 tsp cumin seeds(jeera)
3/4 tsp methi seeds(fenugreek seeds)
a pinch of asefoitida(hing)
3-4 curry leaves(kadhi patta)
3-4 cloves
3-4 pieces cinnamon
salt to taste
sugar(optional, though I LOVE it sweet!! ;) )
1 tbsp clarified butter(ghee)
Method:
Put the yogurt, gram flour, water, ginger, chillies, coriander in a blender and blend it well.
In a large pot, put the clarified butter, and on low heat wait for it to melt and warm up. Put the cumin seeds, methi seeds, curry leaves, and asefoitida and let it crack. Once you start hearing the cracking sound, put the mixer in the blender into the pot, and start stirring the mixer. Put salt to taste, and add sugar if you like it with a tinge of sweetness!
The trick to amazing gujarati kadhi is to keep stirring it continuously for 15-20 minutes, until the kadhi starts boiling, and the color changes to a mild yellow. And its ready!! Garnish it with coriander leaves, and have it with jeera rice!:)
Tuesday, March 20, 2007
Methi(fenugreek) theplas
This is a savory bread, like roti but with a lot of fresh and dry spices, and greens! Its really tasty and can be eating with yogurt and pickle or with potato bhaji(potatoes in spices). Its another one my dear mom's concoction.
Ingredients:
2 cups whole wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
salt to taste
1 1/2 bunch of fenugreek leaves
2 tsp sesame seeds
2 tsp cumin seeds
2-3 tsp freshly ground garlic
1 tsp ground green chillies
a pinch of asefoitida(optional)
2 tbsp finely chopped fresh coriander
1 1/2 tbsp vegetable oil
1/4 cup yogurt
Enough water to bind the dough(start off slowly)
Method:
Combine all the ingredients in a bowl and bind it together into a dough like consistency until its malleable and not sticky! Keep binding it to incorporate it in a proper manner.
Once completed, apply little oil on the entire surface. Cover the bowl and keep it for about half an hour before rolling it out into thin rotis using little flour on the board so that it doesnt stick to the surface.
On the pan, at medium heat, put a little bit of oil, on both sides so that it turns out crisp and delicious!
Eat it hot with yogurt and pickle and relish it!
Ingredients:
2 cups whole wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
salt to taste
1 1/2 bunch of fenugreek leaves
2 tsp sesame seeds
2 tsp cumin seeds
2-3 tsp freshly ground garlic
1 tsp ground green chillies
a pinch of asefoitida(optional)
2 tbsp finely chopped fresh coriander
1 1/2 tbsp vegetable oil
1/4 cup yogurt
Enough water to bind the dough(start off slowly)
Method:
Combine all the ingredients in a bowl and bind it together into a dough like consistency until its malleable and not sticky! Keep binding it to incorporate it in a proper manner.
Once completed, apply little oil on the entire surface. Cover the bowl and keep it for about half an hour before rolling it out into thin rotis using little flour on the board so that it doesnt stick to the surface.
On the pan, at medium heat, put a little bit of oil, on both sides so that it turns out crisp and delicious!
Eat it hot with yogurt and pickle and relish it!
Dudhi(bottle gourd) theplas
This recipe is for a friend Sonia, who's husband Sameer does not like dudhi!;) Hopefully after she makes these theplas, he will start liking dudhi.
This is a savory bread, like roti but with a lot of fresh and dry spices, and a vegetable! Its really tasty and can be eating with yogurt and pickle or with potato bhaji(potatoes in spices). Its one my dear mom's concoction.
Ingredients:
2 cups whole wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
salt to taste
About 1/2 dudhi(bottle gourd) peeled and finely grated
2 tsp sesame seeds
2 tsp cumin seeds
2-3 tsp freshly ground garlic
1 tsp ground green chillies
a pinch of asefoitida(optional)
2 tbsp finely chopped fresh coriander
1 1/2 tbsp vegetable oil
Method:
Combine all the ingredients in a bowl and bind it together into a dough like consistency until its malleable but not sticky! Use the water from the bottle gourd to bind the dough. If needed, add more water, but ONLY IF needed! Keep binding it to incorporate it in a proper manner.
Once completed, apply little oil on the entire surface. Cover the bowl and keep it for about half an hour before rolling it out into thin rotis using little flour on the board so that it doesnt stick to the surface.
On the pan, put a little bit of oil, on both sides so that it turns out crisp and delicious!
Eat it hot with yogurt and pickle and relish it!
This is a savory bread, like roti but with a lot of fresh and dry spices, and a vegetable! Its really tasty and can be eating with yogurt and pickle or with potato bhaji(potatoes in spices). Its one my dear mom's concoction.
Ingredients:
2 cups whole wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
salt to taste
About 1/2 dudhi(bottle gourd) peeled and finely grated
2 tsp sesame seeds
2 tsp cumin seeds
2-3 tsp freshly ground garlic
1 tsp ground green chillies
a pinch of asefoitida(optional)
2 tbsp finely chopped fresh coriander
1 1/2 tbsp vegetable oil
Method:
Combine all the ingredients in a bowl and bind it together into a dough like consistency until its malleable but not sticky! Use the water from the bottle gourd to bind the dough. If needed, add more water, but ONLY IF needed! Keep binding it to incorporate it in a proper manner.
Once completed, apply little oil on the entire surface. Cover the bowl and keep it for about half an hour before rolling it out into thin rotis using little flour on the board so that it doesnt stick to the surface.
On the pan, put a little bit of oil, on both sides so that it turns out crisp and delicious!
Eat it hot with yogurt and pickle and relish it!
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