Ingredients:-
1.Bengal gram flour (besan)--2 tbsp
2.Sour yoghurt-- 2 cups
3.Water--4 cups
4.Grated ginger--2 tsp
5.Green chillies--2 slit or chopped fine
6.Sugar--2 tsp or to taste
7.Mustard seed--1 tsp
8.Cumin seeds--1 tsp
9.Asafoetida--½ tsp
10.Turmeric powders--½ tsp
11. Ghee-- 2 tbsp
12.Red chillies--1 broken into pieces
13.Curry leaves (kadi patta)--4
14.Salt-- to taste
15.Finely chopped coriander leaves to garnish
1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
2. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
3. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.
Ingredients
1.Weat flour--1cup
2.Gramflour--1/4 cup
3.Red chilli powder--1 tsp
4.Turmeric powder--1/4 tsp.
5.Salt-- to taste
6.Asafoetida--4-5 pinches
7.Cumin seeds--1/2 tsp
8.Sesame seeds--1/2 tsp.
9.Oil--2 tbsp
10.Oil for shallow frying
Method
1. Mix all ingredients except oil for shallow frying.
2. Use a little water and knead a soft pliable dough .
3. Divide dough into 9-10 balls, roll each into a 5" round.
4. Sprinkle flour over chappati while rolling, for ease.
5. Place on a hot griddle, roast and drizzle oil, to shallow fry.
6. Repeat for other side. Repeat for remaining dough.
7. Serve hot with chunda (refer pickles) or other pickle or curds.
8. Equally tasty when cold too.
Ingredients:
1.Groundnut--500 grams
2.Brown sugar--200 grams
3.Sugar--100 grams
4.Ghee--2-3 tbsp.
Method:
1.Roast groundnut and remove its skin.
2.Take brown sugar and mix sugar in a frying pan. Add a little water and boil the mixture.
3.When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard.
4.Mix groundnut. Mix well and pour in a greased thali. Cut into pieces and fill in the container
Ingredients:
1.Ghee--1 cup
2.Bengal gram flour (besan)-- 2 cups (coarsely ground)
3.Khoya (mawa)--1 cup (grated)
4.Cardamom powder--1 tsp
For the sugar syrup:
1.Sugar -- 1 ½ cups
2Water--1 cup
3.Milk --2 tbsps
4.Pistachios and almonds-- 4 tbsps (chopped)
Method:
1. Place the gram flour in a bowl. Heat the ghee and add half the quantity to the gram flour.
2.Rub the ghee into the gram flour till it begins to look like breadcrumbs.
3. Heat the remaining ghee in a kadai. Add the gram flour and ghee mixture and cook till the mixture is golden brown. Stir continuously.
4. Stir in the grated mawa and cardamom powder. Keep it on the fire for about 5-7 minutes.
5.Remove from fire and cool till it is warm.
6.Make the sugar syrup by adding sugar, water and milk.
7.Pour the hot sugar syrup over the gram flour mixture. Stir well.
8.Pour the mixture into a greased plate.
9.Garnish with chopped almonds and pistachios.
10.Let it set for 4-5 hours. Cut into squares and serve at room temperature
11. Add the curds and gram flour in a vessel and mix them together.
12.Add water and all the spices and mix well. Add the radish pieces.
13. For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from the fire.
14. Add the curry leaves and the tempering to the kadhi mix.
15. Heat the mixture and stir continuously till it thickens.
16. Simmer for 10 minutes.
17.Garnish with coriander leaves and serve hot.
Ingredients
1.Patra leaves (colocasia leaves)--15-20 large
2.Tamarind extract (juice) --1/2 cup
3.Gramflour (besan )-- 1 cup
4.Chilli powder--3 tsp
5.Turmeric powder --1/2 tsp.
6.Asafoetida -- 3-4 pinches
7.Cumin seeds--1 tsp. crushed
8.Powdered sugar--3 tsp.
9.Oil--1 tbsp.
10.Salt-- to taste
For seasoning:
1.Oil--1 tbsp
2.Cuminseeds--1/2 tsp.
3.Mustard seeds--1/2 tsp.
4.Sesame seeds--1 tsp.
. 5.Coriander leaves--1 tsbp finely chopped
6.Coconut-- tbsp. grated fine
Method
1. Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
2. Roll lightly with a rolling pin. Keep aside.
3. Mix all ingredients (not those for seasoning)
4. The mixture should be a thick paste.
5. Place a leaf backside up on a flat worksurface.
6. Take a little paste and apply thinly all over leaf surface.
7. Place another leaf over it. Repeat.
8. Get a set of 3-4 layered leaves, top layer being that of paste.
9. Fold in the edges and roll the leaves, starting with their base towards tip.
10. Make the roll tight and seal sides with some paste.
11. Place in the perforated vessel of a double boiler or steam cooker.
12. Repeat for all the leaves and paste.
13. Steam in the cooker for 30-40 minutes till cooked.
14. Cool, and remove. Cut into 1/2" thick slices.
15. When cooled well, season as follows.
16. Heat oil, add seeds, allow to splutter.
17. Add sesame, coriander, and coconut.
18. Check and adjust, salt, chilli and sugar as desired.
19. Mix well, serve hot or cold.
Ingredients
1.Rice flour-- 2 cups
2.Mungdal paste--½ cup
3.Oil-- 2 teaspoon
4.Turmeric-- ¼ teaspoon
5.Cumin seeds-- ½ teaspoon
6.Red chili powder -- 1 teaspoon
7.salt-- to taste
8.Oil-- for frying
9.Water-- as required
Method:
1.Cook the mungdal to a paste like consistency
2.In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. Mix lightly.
3. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
4.Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
5. Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
Ingredients
1.Rice--1 cup
2.Urad dal--1 cup
3.Yellow moong dal--1 cup
4.Sour buttermilk--3 cups
5.Green chillies--2 crushed fine
6.Ginger--1/4 tsp. grated fine
7.Soda bicarb--1/2 tsp.
8.Oil--2 tbsp
9.Red chilli powder--2-3 pinches
10.Coriander-- 1/2 tbsp.finely chopped
11.Salt to taste
Method
1.Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely dried.
2. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine in texture.
3. Store in airtight container and use as required. Will keep good upto 2 months.
4.To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for 4-5 hours.
5.Dissolve sodabicarb in the oil. Add to batter. Mix all ingredients except red chilli powder and coriander.
6. Pour immediately in a 6" diam. greased plate. Steam over water either in a cooker or steamer.
7. Pierce knife, and check, should come out clean if done.
8.Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
9. Cut into squares or diamonds and serve hot with coconut chutney.
Ingridients
1.Milk---1 1/2 litre
2.Saffron--- few strands
3.Almonds---1/2 cup
4.Pistachios---8-10
5.Sugar---3/4 cup
6.Sunflower seeds (chironji)---2 tblsp
Method
1. Soak almonds in warm water to blanch.
2.Take off the skin.
3.Reserve a few for garnishing and make a paste of the rest.
4.Slice almonds reserved for decorate and pistachio nuts.
5.Wash and strain chironji.
6.Bring milk to a boil, stirring continuously.
7.Simmer (boil slowly at low temperature) over low heat up till milk coats the back of the spoon.
8.Stir in almond paste dissolved in half a cup of water or milk and mix well.
9.Mix in sugar and saffron and stir fry till sugar gets fully dissolved.
10. Chill and serve decorated with pista, chironji and almonds.
Ingridients
1.Thick curd---1 kg
2.Powdered sugar---3/4 cup
3.Saffrona ---few strands
4.Warm milk---1 tbsp
5.Cardamom powder (elaichi)---2 tbsp
6.Pistachios and Almonds--for the garnish
Method
1.Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
2.Rub the saffron into the warm milk until it dissolves.
3.Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
4.Place in the refrigerator.
5.Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.
Ingridients:-
1. Red chilli powder--2 tsp
2. Cumin powder--2 tsp
3. Salt --25 gms
4. Mangoes (raw and deseeded)--1 kg
5. Turmeric powder--2 tsp
6. Sugar--600 gms
Method
1. Take off and grate the mangoes.
2.Combine the grated mangos with rest of the ingredients evenly.
3.Spread the mixture in a shallow wide mouthed jar and cover with a thin cloth.
4.Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily.
5.This pickle lasts for a very long time.
Ingridients
1.Coriander powder--1 tsp
2.Turmeric powder--1 tsp
3.Fresh corns--1 kg
4.Red chilli powder--1 tsp
5.Oil--2 tblsp
6.Medium tomatoes--3
7.Garam masala powder--1/2 tsp
8.Medium onions--3
9.Cumin seeds--1/2 tsp
10.Green chillies--6 - 7
salt to taste
coriander leaves cut for garnish
Method
1. Boil the whole corn, take off the niblets and grind it coarsely in a blender.
2.Take off and finely cut the onions.
3.Wash and cut the tomatoes.
4.Wash and cut the green chillies.
5.Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
6.Mix in cut onions and stir fry till light brown.
7.Mix in cut green chillies and stir fry for 1/2 minute.
8.Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
9.Stir fry for few seconds and mix in cut tomatoes.
10.When tomatoes are cooked mix in corn, salt and little water.
11.Stir fry for another 5-10 minutes.
12. Serve hot decorated with cut coriander.
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Ingridients
1.Garlic-- 6 - 8 cloves
2.Baby brinjals--3 - 4
3.Potatoes small--6
4.Turmeric powder--1 tsp
5.Oil--5 tblsp
6.Yam (kand)--100 gms
7.Broad beans (sem fali)--25 - 30
8.Green chillies--4
9.Coconut scraped--2 tblsp
10.Asafoetidaa-- pinch
11.Bananas--2 raw
12.Coriander leaves--1 cup
13.Ginger--2 inch
14.Mustard--1 tsp
Method
1. Wash, take off and dice potatoes, yam and raw bananas.
2. Wash brinjals and slit them into four without cutting the stem.
3. Make a paste of garlic, green chillies and ginger and mix cut coriander.
4.Mix all the muthiya ingredients except oil and prepare a firm dough. 5.Divide into small portions and shape each into one-inch long half-inch thick rolls.
6.Deep fry in hot oil, remove and keep aside.
7.String beans and cut into one-inch long pieces.
8.Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
9.When mustard seeds crackle mix in ground masala and broad beans. 10.Put the rest of the vegetables in layers one on top of the other. 11.Sprinkle salt and turmeric powder.
12.Stir fry for five minutes on high flame heat.
13.Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
14Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
15. Shake the vegetables occasionally but do not use a spoon to stir. 16.Serve hot decorated with scraped coconut.
Ingridients:--
1.Tuver daal--250 grams
2.Wheat flour--200 grams
3.Green chilies--3
4.Green chili paste--3 tbsp
5.Groundnut--50 grams
6.Cashewnut--25 grams
7.Turmeric powder--1 tbsp
8.Mustard seeds--1 tbsp,
9.Cloves--3-4
10.Cinnamon--2,
11. tomatoes--2
12.Tamarind --100 grams
13.Brown sugar--1 tbsp
14.Salt To Taste,
15.Garam masala--1 tbsp
16. Ajama--1 tsp
17.Oil--4-5tbsp
18.Red chili powder--2 tbsp
19.Asafotida-a pinch
20.Clantro leaves--1/2 cup
21. Ghee--3-4 tbsp
Method:--
1. Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
2. Wash tuver dal and pressure cook it for three whistles.
3. Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
4. When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
5. Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
6. Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
7. Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.
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