MAKAI NA BHARTA RECIPE

Ingredients:

1 tsp coriander powder
1 tsp turmeric powder
1 kg fresh corns
1 tsp red chilli powder
2 tblsp oil
3 medium tomatoes
1/2 tsp garam masala powder
3 medium onions
1/2 tsp cumin seeds
6 - 7 green chillies
salt to taste
coriander leaves cut for garnish

How to make makai na bharta :

• Boil the whole corn, take off the niblets and grind it coarsely in a blender.
• Take off and finely cut the onions.
• Wash and cut the tomatoes.
• Wash and cut the green chillies.
• Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
• Mix in cut onions and stir fry till light brown.
• Mix in cut green chillies and stir fry for 1/2 minute.
• Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
• Stir fry for few seconds and mix in cut tomatoes.
• When tomatoes are cooked mix in corn, salt and little water.
• Stir fry for another 5-10 minutes.
• Serve hot decorated with cut coriander.

BATATA BHAJI RECIPE

Ingredients:

2 Eggplants, long & thin
2 Potato
3 Tomatoes
Salt To Taste
1 tsp Red chilli powder
1 tsp Corainder powder
1/2 tsp Garam masala
1 Pinch Turmeric powder
3 tbsp Oil
3 cups Water
1/2 tsp Sagar
2 tsp Corainder leaves

Preparation:

• Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
• Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
• Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
• Cover with a lid and simmer the heat. Cook until the vegetables are done.
• Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice.

VAGHARELA BHAAT RECIPE

Ingredients:

1 1/2 cups Basmati rice
1 1/2 cups Potatoes, diced
1 cup Green peas
1 cup Carrots, diced
2 cloves
1 stick Cinnamon
1/2 tsp Cumin seeds
1/4 tsp Asafoetida (hing)
1/2 tsp turmeric powder
1 tsp Red chilli powder
1/2 tsp Garam masala
3 tbsp Ghee
Salt To Taste

Preparation:

• Wash and drain the rice. Keep aside.
• Heat the ghee in a cooker, add the cloves, cinnamon, cumin seeds and fry for 2-3 minutes.
• Add the asafoetida, vegetables and salt and stir for few minutes
• Add the turmeric powder, chilli powder, garam masala and rice and stir again for 5 minutes till it is evenly mixed.
• Add 3 cups of hot water, cover the lid. Cook using the weight.
• Serve vargharelo bhaat hot with kadhi and papad.

TOOR DAAL RECIPE

Ingredients:

1 cup Tuvar (Toor) Daal
1 Pinch Turmeric Powder
Salt To Taste
1 Lemons
1/2 tsp Jaggery
1 Pinch Asafoetida
1 tbsp Ghee
2 Dry Red Chillies
1/4 tsp Cumin Seeds
3 Garlic Cloves

Preparation:

• Pressure cook tuvar dal with sufficient water and turmeric powder.
• Mash the dal, after it has been cooked.
• Chop the garlic cloves finely.
• Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
• Add the dal with 2 cups of water and salt.
• Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
• When the tuvar dal is cooled add lemon juice and serve.

TREVTI DAAL RECIPE

Ingredients:

1/4 cup Chana dal
1/4 cup Moong dal
1/4 cup Tuvar dal
1/2 Inch Ginger
2 Grated Green chillies
1 chopped Onions
1 chopped Tomatoes
3 chopped Garlic cloves, minced
Salt To taste
1 Pinch Turmeric powder
2 tbsp Oil
1 tbsp Lemon Juice
3 tbsp Corainder leaves

Seasonings:

2 Dry red chillies
2 Broken Cloves
2 Bay leafs
1 Pinch Asafoetida

Preparation:

• Soak all the dals for one hour and pressue cook the dals. Keep aside.
• Heat oil in a pan, add the seasonings. Fry until they turn brown.
• Add chopped ginger, garlic, chillies and fry for 4-5 minutes.
• Add onions and tomatoes, salt, turmeric powder and cook until done.
• Mash the dals. Add the dals with 2 cups of water. Simmer the flame and let the dal boil for few minutes.
• Add the lemon juice, corainder leaves and stir well.
• Serve hot with rice and papads.

SHRIKHAND RECIPE (Sweet Golden Yogurt)

Ingredients:

1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
For the garnish
Pistachios and Almonds

How to make shrikhand:

• Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
• Rub the saffron into the warm milk until it dissolves.
• Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
• Place in the refrigerator.
• Serve gujarati shrikhand cold garnished with slivers of pistachios and

MASALA PURI RECIPE

Ingredients:

1 cup - Wheat flour
2 tsp - Oil + Frying
Salt to taste
1/4 tsp - Ajwain
1 pinch - Asafoetida
1/2 tsp - Red chilli powder

Preparation:

• Sieve the wheat flour and salt.
• Mix all the ingredients and knead to firm dough adding enough water.
• Cover and keep the aside for half an hour.
• Take small lumps of dough and roll into small puris.
• Heat oil in a kadhai and deep fry the puris.
• Serve masala puri hot with curry of your choice.