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.

GUJARATI KHICHU RECIPE

Ingredients:

1 lb Floury potatoes
1 tbsp Tamarind pulp
1/4 cup Water
2 tsp Brown sugar
1 1/2 tbsp Ghee or oil
1/2 tsp Black mustard seeds
1/2 tsp Ground turmeric
1/2 tsp Cayenne or ground chili pdr
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Salt
2 Fresh green chilies, seeded And thinly sliced
2 tbsp Desiccated coconut

Preparation:

• Wash and soak the moong dal and rice together. Drain.
• In a bowl, mix the dal and rice with the turmeric powder, peppercorns, 4 1/2 cups of water and salt.
• Pressure cook for 3 to 4 whistles and set aside for 20 minutes till the steam has been released.
• Remove from the pressure cooker, add the ghee and mix well.Serve khichu hot with kadhi and papad.

GUJARATI KHANDVI RECIPE

Ingredients:

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Preparation:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

GUJARATI KHAMAN DHOKLA RECIPE

Ingredients:

1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste

Preparation:

• Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
• The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
• Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
• Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
• Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
• Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
• Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
• Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

GUJARATI KADHI RECIPE

Ingredients:

2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder

Seasonings:

1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida

Preparation:

• Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
• Make a paste of ginger, chillies, cinnamon and corainder leaves.
• Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
• Heat oil in a pan, add all seasonings. Fry until they splutter.
• Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

GUAJRATI DAL DHOKALI RECIPE

Ingredients:

250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama 4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.

Preparation:

• Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
• Wash tuver dal and pressure cook it for three whistles.
• Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
• When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
• Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
• 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.
• Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

DAAL PARATHA RECIPE

Ingredients:

1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed

 

 

Preparation:

• Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
• Soak moong dal for one hour. Wash and drain all the water.
• Cook the moong dal 1 cup of water.
• Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
• Cook until the dal mixture is dry. Let it cool.
• Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
• Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
• Serve daal paratha hot with curry.

MOONG DAL CHAKLI RECIPE (Spicy Crunchy Spirals)

Ingredients:

2 cups rice flour
1/2 cup Mung Dal paste
2 tsp oil
1/4 tsp turmeric
1/2 tsp carom seeds (ajwain) or cumin seeds
1 red chili powder (optional)
Salt To Taste
oil for frying water as required

Preparation:

• Cook the mungdal to a paste like consistency .
• In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
• Mix lightly. 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.
• Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
• Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
• Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
• Cool moong dal chakli completely before storing in an airtight container.