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Showing posts with label RECIPES FROM GUJARAT. Show all posts
Showing posts with label RECIPES FROM GUJARAT. Show all posts

Monday, April 21, 2014

METHI RAI KURIA MANGO PICKLE (MANGO PICKLE MADE WITH CRUSHED FENUGREEK & MUSTARD SEEDS)

METHI RAI KURIA MANGO PICKLE (MANGO PICKLE MADE WITH CRUSHED FENUGREEK & MUSTARD SEEDS)
This year when I saw raw mangoes arrive in the market I decided to pickle them. Yo(my husband is very fond of pickles) and nowadays the pickles we buy in the market have a pungent flavor to them, no matter which brand you buy, eventually you wear off the brands as you start feeling this. So, I thought better make them at home.  I was not sure whether I should make Avakkai(the south Indian style) mango pickle or the Gujarati style Mango pickle so I asked all my Facebook friends and somehow got tempted to make the Methi Rai Kuria Mango Pickle. I absolutely adore the Mango pickles that my Gujarati neighbor used to make in big porcelain pickle jars during the summer months back in India. Not only would the home made ones have a lot of Masala, but the mangoes would also be quite soft unlike the ones we buy from the shop.

I read on some websites that this pickle is made either with methi na kuria (crushed fenugreek seeds) or rai na kuria (split mustard seeds). I decided to add both because I like the masala more than the mango itself.

If I can make these at home anyone can make it…It’s incredibly easy to make.  The main preparation is the ingredients, once everything is ready, it is only assembly.

 

Ingredients
Cut Mango Pieces – 1 ½ kilo / Approximately 10 teacups of cut raw mangoes.
Salt – 2 teacups
Broken Yellow Mustard ground coarsely – 1 cup
Methi (Whole)  ground coarsely – ¼ cup
Kashmiri Chilly powder – 1 cup
Asafetida – 2 tbsp
Oil – 41/2 cups

Precautions
Before you start the process of assembly you need to take the following precautions.

·         Work in an open space with the windows open.

·         Don’t sit under the ceiling fan lest the masala blows into your eyes and nose.

·         Wear plastic disposable gloves, because some people have sensitive hands and they may find their hands burning with the chilly powder for a long time.

Method
First wash the mangoes, wipe them and then cut them in big chunks, I made slightly smaller chunks. After you cut don’t wash them, just let them dry out on a newspaper in the sun for a while. Meanwhile make your other ingredients ready.

Lightly Roast the whole fenugreek seeds and when cool, crush them coarsely as shown in the picture.

Lightly Roast the Broken Yellow Mustard seeds, this is readily available in the market. No need to grind this, you can use it as it is.

Heat the oil lightly till it is warm (not up to the smoking point) and let it cool. This process is to remove the raw smell of the oil. This step maybe avoided in the readymade pickles available in the market hence the pickles start to give a pungent odor.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 





 
As you can see in the picture I kept all my ingredients ready.

I mixed the salt, red chilly powder, crushed fenugreek seeds, the roasted broken yellow mustard seeds and asafetida together in a big open plate, After which I added the cut mango chunks.

Ensure everything coats well.
Finally add in the Oil and give it a good mix.
 
You can mix using a spatula or your hand.
 
Once you feel everything is mixed well, slowly, gently take spoonfuls and drop into a sterilized porcelain or glass jar/bottle. Every day keep the jar in the sun for 2-3 hours.

The pickling process starts as the Mangoes start to marinate in the masala.

Every day in the morning open the jar and with a long dry spoon, give it a good stir.

In about 10-15 days the pickle is ready for you’ll to eat. 

I have not used any preservative. The oil and salt are natural preservatives and will help preserve the pickle.

This pickle can be stored for a year but you have to be careful not to use a wet spoon while you scoop out small portions for your immediate everyday servings.

Store this in a cool dry place. Enjoy this lovely condiment with your food.

Tips

·         Preferably use Kashmiri chilly powder as it imparts a lovely red color to the pickle.

·         This pickle can also be made with ½ cup rai na kuria (split mustard seeds) only.

·         This pickle can also be made with ½ cup methi na kuria (crushed fenugreek seeds) only.

·         If you wish, you can use drained baby mangoes in brine, in which case, you should reduce the quantity of salt in this recipe.

Friday, January 10, 2014

TOOVAR LILVA PULAV / PIGEON PEAS PULAV

TOOVAR LILVA PULAV / PIGEON PEAS PULAV
This time when I went for my weekend grocery shopping, I saw bags of frozen Toovar Lilva, all neatly picked, sorted and frozen. The fresh ones are not available so easily in Singapore and seeing such a convenient pack I decided to buy it.
Usually when I buy this I use it in the Surti Undhio. This time I thought I will make something different from it and decided to make a Pulav out of it which is a one pot meal at home on the days when I am lazy to cook and I need to rustle up something quickly.
Here is a recipe of the Toovar Lilva Pulav for people who like some variety in their palette.
The Toovar Lilva Pulav was such a hit in our house that it got over in no time.


Ingredients
Toovar Lilva / Pigeon Peas – 1 cup
Basmati Rice – 1 ½ cup washed and drained
Bay leaves - 1
Cumin Seeds – 1 tbsp
Cinnamon sticks – 1
Clove / Lavang – 1
Turmeric – ½ tsp (Optional)
Asafetida – a pinch
Onion – 1 finely chopped (Optional)
Freshly chopped coriander leaves – 2 tbsps
Oil – 2 tbsps
Salt as per taste

To Be Ground Into A Smooth Paste (using Little Water)
Chopped Coriander leaves – ½ cup
Green chillies – 4
Ginger paste – 1 tsp
Lemon Juice - ½  tbsp
Fresh Green Garlic (Hara Lehsun) – ¼ cup (Optional)


Method
Rinse out 1 ½ cups of long grained Basmati rice and then soak it for a while in water.
I used the frozen pigeon peas, Incase you are using the frozen Toovar Lilva, kindly soak it in some warm water. If you are using fresh ones just rinse the pigeon peas out through a colander and they are ready to use.
Now, take the chopped coriander leaves, green chilly paste, ginger paste, a pinch of salt, Lemon juice and the fresh green garlic and blend to fine consistency in a mixie / blender adding a little water.
(I didn’t use the green garlic & onion in this recipe)

In a wok, put 2 tablespoons of oil, once the oil is heated add in the Bay leaves, Cinnamon stick, clove and the cumin seeds, once you see the cumin getting fried, add in a pinch of Asafetida (I always like to asafetida in my dishes as it has property to remove gases and in this recipe we have beans so it is good to add some), and fry for a minute.
Now add in the finely chopped onions and sauté until transparent. The onion should look shrunk and well fried.
After this, add in the Corriander-green chilly-ginger-lemon juice paste and sauté well. The color of the paste when fried well becomes slightly light.
Ensure that you don’t burn the masala as then the pulav won’t taste so good.
Meanwhile drain the water of the Toovar Lilva by passing it through a colander (if using the frozen ones).
Once, the masala turns into a lighter color. Add in the Toovar Lilva and sauté until the Pigeon peas turn into a lighter green,
After this add in the rinsed and soaked Basmati rice without any water and sauté for 2-3 minutes adding salt as per the taste and mixing everything well.
Once this is done you can put this in a rice cooker and add water according to finger level consistency for example when you put your finger in you will know how much rice is there, that much water has to be added or alternatively add water until the rice is completely immersed and there is another tea-cup of water on top. The water level has to be perfect for a perfect pulav, now switch on the rice cooker and keep to cook position.
I always use the electric rice cooker for pulav in Singapore but you can make it in a non stick wok by closing the lid and keeping the gas on a low flame.
Either way it cooks well. Once the rice cooks, give it a light stir so that everything mixes well without breaking the grains of rice Put the lid back and let it stand for another five minutes. Then turn off the plug.
Garnish with coriander leaves. Serve hot.
If you want to decorate it some more you can even garnish it with freshly grated paneer.
Enjoy the refreshing Toovar Lilva pulav with any gravy of your choice or just with Papad, pickle and raita, It’s a complete meal.

Monday, October 28, 2013

SWEET SHANKARPAALE / SHANKARPALI / SHAKKAR PAARE (SWEET CRUNCHY DIAMOND BITS)

SWEET SHANKARPAALE / SHANKARPALI / SHAKKAR PAARE (SWEET CRUNCHY DIAMOND BITS)
Shankarpaale is a very popular snack in the states of Maharshtra & Gujarat, India. It is traditionally made during Diwali in most Maharastrian households. It’s simple and easy to make. It is rich in carbohydrates, making it an instant source of energy.
The mixture is made into dough and then mechanically cut into diamond shaped units which are deep fried in ghee or butter. Most of the ingredients are available at home easily and no need to specially buy stuff to make this dish.
The North Indians make this a bit differently, instead of adding the sugar into the dough, they make a sugar syrup and after frying the dough bits they dunk them in the sugar syrup and allow it to cool down. Once cool, the sugar forms a white frosted topping. I personally prefer the Maharashtrian version as I find them less sweet and guiltless than to see them loaded with sugar on top.
Being married to a man from Pune and not knowing to make Shankarpaale could be considered as a sin. That’s just a joke. We can always buy these goodies from the Store. But nothing can beat the taste or freshness of the home-made ones.
This dish has a long shelf life and can last you even up to a month if stored well in an airtight container.
This year for Diwali I am preparing Shankarpaale. You don’t need to prepare this only for Diwali. It’s a good snack to prepare anytime during the year. These are bite sized munchies which are enjoyable to gobble anytime during the day or can be had as a tea-time snack.
I made one batch of Shankarpaales which was about 250gms but it got over so soon, that, I had to make another batch, so I made 1 kilo of them for Diwali to share with my neighbors and friends.
The below recipe is for making about 250 gms / ¼ kilo Shankarpaale.

Ingredients
All purpose flour – 1 ½ cup
Semolina – 1 teaspoon
Sugar – ¼ cup
Ghee or butter – ¼ cup
Milk – ¼ cup
Salt – a pinch
Oil for frying

If you want to make about 1kg you need to use
All purpose flour – 6 cups
Semolina – 3 teaspoons
Sugar – 1 ¼  cup
Ghee or butter – 1 cup
Milk – 1 cup
Salt – 1 ½ teaspoons
Oil for frying

Method
Sieve the all purpose flour, add the semolina and salt. Mix well and keep aside.
In a saucepan, take milk and ghee and heat until the ghee melts. Now, add sugar and keep stirring until the sugar melts or up to 1 boil, whichever is earlier.
Let this mix cool down.
Once it’s cool, add this mixture to the all purpose flour, semolina and salt mix and start kneading the dough. The dough should be of the consistency of a chappati but will be soft because of the ghee.
Make a stiff dough that’s easy to roll. Now cover with a moist cloth and let this dough rest for about half an hour (30 minutes).
Make small balls from the dough and roll like a thick paratha. The thicker ones come out soft and crunchy like biscuits and the thinner ones come out crispy like chips. It’s a personal choice how you want it. I like it like a biscuit, so I roll my shankarpaales a little thick. Once you rolled the dough to your desired thickness. Remove the rough edges by using knife or pizza cutter.
Now cut in to desired shape (usually squares or diamonds). I like diamond shaped ones, so I cut mine like diamonds. Keep the oil hot and ready in a wok. I usually keep the flame on sim when I add in the shankarpaale diamonds and let it be there on sim for a minute or 2. After this I increase the flame, so that the dough gets cooked properly inside out when on sim. You must do this when you are rolling out thicker shankarpaales. Deep fry till it gets golden brown color. Allow it to cool down and then store in an air tight container or zip lock bag. Enjoy these delicious diamond bites as and when you want.


 Tips

·         The proportion for the All purpose flour may vary. If you feel while kneading that the dough is too smooth and not getting to the required stiffness, add in some more flour till you get the desired stiffness.

·         You can fry in ghee or dalda instead of oil.

·         I used coarse grain sugar in my recipe and my shankarpaales were not overly sweet. If you are using fine grain or castor sugar, you may need to add in some more sugar.

·         My Shankarpaales were not overly sweet, if you like it very sweet you can add in a bit more of sugar.

Saturday, June 15, 2013

DRY FRUIT SHRIKHAND (EXOTIC SWEETENED THICK YOGURT WITH DRYFRUITS)

DRY FRUIT SHRIKHAND (EXOTIC SWEETENED THICK YOGURT WITH DRYFRUITS)
This is one of the quickest and easiest desserts. Adding different varieties of dry fruits adds some grandeur to the simple Shrikhand. As in the market you get standard flavors like Cardamom Shrikhand, Pistachio Shrikhand, Saffron flavored Shrikhand(Kesar) or Amrakhand (Mango flavored). But at home I added all the dryfruits like cardamom, Almond, pistachio and saffron. Not only making it rich but exotic as it is not what is available in the market.  Making the Shrikhand takes all about 20 minutes excluding the time taken to tie the yogurt overnight and the refrigeration. With a little bit of preparation you can have a wonderful dessert in a jiffy. It is very healthy. You can adjust the sugar according to the sweetness desired. Shrikhand – Puri is an exotic combination very popular in Maharashtra, even some restaurants serve this combo on their menu. We can also find this as one of the desserts in their weddings, festivals and special events. I’m very happy to share this recipe for one and all to enjoy. Indulge in this Sweet, cool, crunchy delight with Puris or just like that.


Ingredients
Yogurt – ½ kg
Sugar - 250 gms
Cardamom powder – ½ tsp
Almond – 4-5 sliced
Pistachio – 4-5 sliced
Saffron – 4-5 strands


Method
I have used yogurt made from full cream milk in this recipe as I was not sure if the yogurt would be thick enough in the Low fat milk and Skimmed milk. I took a clean muslin cloth, put the muslin cloth over a bowl so that there is no spillage. I slowly dropped the yogurt inside the muslin cloth. Once, I transferred the yogurt, I tied the muslin cloth in a knot, like a small pouch, ensure that the knot is a tight one, lest your yogurt may fall off and get wasted.
Next I tied it to the rack on to a hook dangled from my kitchen rack. Ensure that the hook is strong. You will see that the whey that is the water from the yogurt is falling down through the muslin cloth, don’t press the yogurt in the pouch and remove. Let it drain itself naturally. You can keep a bowl below the knotted pouch and collect the whey. This can be used in gravies for North Indian dishes and you can also add it in the wheat flour while kneading the dough to get softer rotis (chappatis).
This is the best part of Indian cooking.”Nothing gets wasted”
Keep this overnight or for 6-7 hours. I always do it over night, if I do it during the daytime I have no patience to wait.
In the morning, I take the pouch and keep it on top of a bowl and open the pouch gently. You will see thick & creamy Yogurt remaining which doesn’t have any water. Put this in a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow the sugar to dissolve.
Meanwhile, rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula to ensure the texture is totally free flow and creamy.
Mix in cardamom powder and the dissolved saffron and half of the sliced nuts.
Put this in a nice glass serving bowl, Garnish it with the remaining nuts.
Chill for 1-2 hours before serving. This dessert is best served chilled.
This quantity makes about  6-7 servings and the
Shelf life: 3-4 days refrigerated

Variations:

-          To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

-          I like to use baked or roasted nuts than the raw ones as it adds a crunch to the Shrikhand.

Friday, January 6, 2012

GREEN DHOKLA / HARA BHARA DHOKLA

GREEN DHOKLA / HARA BHARA DHOKLA
Schools have started and so has the daily grind for me with 2 little school going children and it is very important for me to ensure that the children eat a balanced diet which includes vegetables and greens.
I hid some greens (Spinach leaves, dried fenugreek leaves powder and coriander leaves), in my children’s favorite snack “dhokla”, my kids were enticed by the lovely fresh green colored dhoklas and ate them with delight.
I think it’s a nice way to make kids eats vegetables. Do try this steam cooked recipe packed with nutrition
HARA BHARA DHOKLA / GREEN DHOKLA

Ingredients
Besan (gram flour) - 1 cup
Semolina (Rava) - 1 1/2 tablespoons
Spinach leaves (Palak) – 10-12
Kasuri methi powder – ¼ tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Sugar – 1tbsp
Ginger paste - 1 teaspoon
Green chilly paste - 1 teaspoon
Garlic paste – 1 tsp (optional)
Citric Acid (Nimbu ke phool) - 1/2 teaspoon or Lemon juice – 1 tsp
Eno Fruit salt or Soda Bicarb – 1 ½ tsp
For the tempering
Oil - 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
White Sesame seeds (til) – ½ tsp
Green chillies – 2-3
Curry leaves – A sprig
Asafetida (hing) - a pinch
For the garnish
Freshly grated Coconut – 1 tbsp
Coriander leaves – 3-4 tbsp

A CLOSE UP OF THE HARA BHARA DHOKLA
Method
Rinse the Spinach leaves and 3 tablespoons of coriander leaves in a colander. Make a fine puree of the leaves in a blender without adding water.
In a big bowl add in all the ingredients except the Eno fruit salt and mix well using water to make a thick idli like batter. Let this rest for 10 minutes.
Add in the Eno fruit salt or Soda bicarb, Add little water and mix well.
You will notice that the mixture rises. Don’t wait too long once the batter rises.
When you see that the batter has risen immediately pour it onto a greased thali and steam, else your dholkas won’t turn out puffy and nice.
Remember the batter should’nt rest after adding the fruit salt.
Once the batter is poured into a deep greased plate, steam for about 10 - 15 minutes in a pressure cooker without the whistle or in a steamer.
When it’s done in a pressure cooker, keep it for about 10 minutes after you hear the whooshing sound of steam coming out through the top nozzle.
Once you turn off the gas, let the dhoklas rest for a while. Check with a knife, insert into the cake, if it comes free your dhoklas are done.
If not, steam cook for some more time.
For the tempering, heat the oil in a small pan and add the mustard seeds, when the mustard seeds crackle add in the cumin seeds & sesame seeds. Fry 2 -3 whole green chillies with the stalk, Add the curry leaves, Add in some asafetida and pour this over the steamed dhoklas.
Garnish with Finely chopped coriander leaves and some freshly grated coconut.
Cut into pieces and serve with coriander chutney or tamarind and date chutney.


I would like to pack some of my Hara bhara dhoklas to Priya Sreeram’s Fast Food Not Fat Food event.
This event was originally started by Priya Mahadevan 

Friday, November 18, 2011

HARE CHANE AUR PANEER KI KARI / CHOLIYA AUR PANEER KI KARI/ HARBHARA AUR PANEER KI KARI / FRESH WHOLE GREEN CHICKPEAS WITH CRUMBLED COTTAGE CHEESE IN GRAVY


HARE CHANE AUR PANEER KI KARI / CHOLIYA AUR PANEER KI KARI/ HARBHARA AUR PANEER KI KARI / FRESH WHOLE GREEN CHICKPEAS WITH CRUMBLED COTTAGE CHEESE IN GRAVY
Sony TV airs one of my favorite serials, “Kuch tho log kahenge” in which the heroine makes hare chane ki kari methi muthia ke saath for the hero with love.
This spurted my search for the recipe of hare chane ki kari and I stumbled upon Tarla Dalalji’s site and found this recipe. But my recipe has a twist from the original recipe as it doesn’t follow the same ingredients and also because I added crumbled paneer to the dish.
Fresh green sorted whole chickpeas-Image courtesy Wikipedia
Now for many like me who didn’t know what’s hara chana, they are whole green chick peas packed with a lot of nutritional value. Typically, these are available only a few weeks a year.
Fresh green whole chickpeas-Image courtesy Wikipedia
Whenever I go to Pune, my husband always buys harbhara (choliya/ hara chana/ fresh whole green chick peas). It comes in a bunch and you have to split open the pea like thing and get the harbhara in it, he eats it raw.  I saw many people on the roads grabbing onto bunches of fresh harhara and eating it like peanuts.
Yo(my husband) asked me to try some, I somehow didn’t like the taste. I guess you need to develop a flair for it.
This dish is specially made for my dear husband and my little one who troubles me zillions to eat.
When you are using the fresh ones, you have to pick the peas, open them and sort them, after which you have to rinse them through a colander, it’s a very lengthy process and to get a decent quantity of chickpeas you have to pick a few bunches of the plant.  
Since the fresh chick peas are not available in Singapore, I used the frozen ones available in Mustafa (a shopping mall which has a lot of Indian products). It’s known as Choliya under the Greentech brand.
For those who are unable to get the frozen ones you can find the dry green chanas in any Indian store all through the year. When you are using the dry ones, you have to soak them overnight and pressure cook them up to 3 whistles before you follow my recipe.
Since I am not too fond of the taste of the green chickpeas I tried to lace it with as many spices as I could lay my hand on and also added some crumbled paneer and when the dish was done it was so yummy that I would never say that I don’t like the green chickpeas much and I am looking forward to making it and relishing it again and again.
Hare Chane ki kari
Ingredients
1 ½ cups hare chane (whole green chickpeas)
Spinach (Palak leaves) - 4-5 for color/alternatively use green food color-1-2 drops.
Onion - 1 Big
Tomatoes – 2 red and ripe ones
Green chillies – 2
Ginger – ½ inch
Cumin seeds – 1 tsp
Badi elaichi – 1
Cinnamon stick – 1
Star Anise – 1 tsp
Kasuri Methi powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam Masala – 1 tsp
Chole Masala – 1 tsp
Chaat Masala – 1 tsp
Asafetida – a pinch
Paneer (Cottage Cheese) crumbled 3-4 heaped tablespoons
Salt as per taste
Oil – 2 tbsps
Fresh Green Coriander leaves for garnish

A close up of the dish
Method
Finely Chop the onion and tomatoes. Make a coarse paste of the ginger and green chillies in a blender. Soak the frozen paneer in some warm water. After a while crumble and keep it aside. Blend the spinach leaves with some water and keep aside.
Rinse the frozen choliya (whole green chick peas), drain and keep aside. For those who are using the fresh green chickpeas or the dried ones kindly read above the ingredients list, the method to cook it.
Heat oil in a wok(kadhai), add the cumin seeds, badi elaichi, cinnamon stick & star anise.
Once the cumin is fried, Add in the coarsely grounded ginger and chilly paste and fry, after a minute add the finely chopped onions and sauté, once the onions are transparent, add the finely chopped tomatoes and sauté until it is totally squashy and fried. Add in the Kasuri Methi powder, Coriander powder, Cumin powder, Garam Masala, Chole Masala and Chaat Masala, asafetida and salt and fry for a minute. The masala should get fried well, At this point add in the blended spinach leaves paste, sauté until the oil comes out of the puree. Now add the whole green chickpea without any water and mix well with all the masala. If you are not using spinach for color, you can add in 1-2 drops of green color just for the color (this is optional)
Cover and cook in a low flame. Let the green chana cook in its own juices. When you see the water is getting dried. Add in 2 teacups of water and let it cook on a slow flame. Keep adding water everytime you see that the chana is dry until you can see that the chickpeas are cooked. Once the chickpeas are cooked and can be mashed easily with the back of the spatula, add the crumbled paneer, cook covered for a while. While cooking, keep mashing a few chickpeas with the back of the spatula for a mushy thick gravy. Cook for about 10-15 minutes on a slow flame. Ensure that the mix has gravy by adding water and letting the mix boil. When you see that it is an even mix and has enough gravy to your heart’s desire. Put off the flame. Garnish with finely chopped fresh green coriander leaves and serve hot with fulkas or rice.

Thursday, August 5, 2010

KHAMAN DHOKLA REVISITED

KHAMAN DHOKLA
Gujarat is most famous for its fluffy and light Khaman Dhoklas. Dhokla or 'Khumman' is made with a fermented batter of chickpeas.
My dearest hubby Yo is a great fan of this dish and it can cheer him up anytime, whether served during a meal or as a tea time snack.
Ingredients
Besan (gram flour) - 1 cup
Semolina (Rava) - 1 1/2 tablespoons
Sugar – 1tbsp
Ginger paste - 1 teaspoon
Green chilly paste - 1 teaspoon
Citric Acid (Nimbu ke phool) - 1/2 teaspoon or Lemon juice – 1 tsp
Eno Fruit salt or Soda Bicarb – 1 ½ tsp
For the tempering
Oil - 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
White Sesame seeds (til) – ½ tsp
Green chillies – 2-3
Curry leaves – A sprig
Asafetida (hing) - a pinch
For the garnish
Freshly grated Coconut – 1 tbsp
Coriander leaves – 1tbsp
Method
In a big bowl add in all the ingredients except the Eno fruit salt and mix well using water to make a thick idli like batter. Let this rest for 10 minutes.
Add in the Eno fruit salt or Soda bicarb, Add little water and mix well. You will notice that the mixture rises. Don’t wait too long once the batter rises. When you see that the batter has risen immediately pour it onto a greased thali and steam, else your dholkas won’t turn out puffy and nice. Remember the batter should’nt rest after adding the fruit salt. Once the batter is poured into a deep greased plate steam for about 10 - 15 minutes in a pressure cooker without the whistle or in a steamer. When it’s done in a pressure cooker, keep it for about 10 minutes after you hear the whooshing sound of steam coming out through the top nozzle. Once you turn off the gas, let the dhoklas rest for a while. Check with a knife, insert into the cake, if it comes free your dhoklas are done. If not steam cook for some more time.
For the tempering, heat the oil in a small pan and add the mustard seeds, When the mustard seeds crackle add in the cumin seeds & sesame seeds. Fry 2 -3 whole green chillies with the stalk, Add the curry leaves, Add in some asafetida and pour this over the steamed dhoklas.
Garnish with Finely chopped coriander leaves and some freshly grated coconut. I also garnished my dhokla with some sev as seen in the picture above. Cut into pieces and serve with coriander chutney or tamarind and date chutney.

Since Dhoklas are unarguably a definite Gujarati snack I would like to send them to Nayna's Flavours of Gujrat event.

I would love to send it to Akila who is celebrating India's Independence day with her CID-2010 event.


Dhokla being a definite party treat I would like to send this to Sara who is hosting MM party treats

Since Dhokla is made with Besan (Bengal gram Dal)/Chickpea flour) I would like to send it to MLLA26 hosted by Briciole and started by Susan

The wonderfully light and fluffy dhoklas also goes to Two For Tuesdays started by Alex of  A Moderate Life.
I am also packing off some of the dhoklas garnished with mustard seeds, cumin seeds, sesame seeds, sev, curry leaves & fried chilly to Sanyukta's Visual Treat Event
Dhokla being a light tea time snack goes to Sharmi's Let's Munch-Light Tea Time Snacks Event





I am also sending dhoklas to Ayeesha's Iftar Moments Hijri 1431 Event in her blog Taste of Pearl City

Tuesday, December 1, 2009

ALOO WADI / PATRA / SPICED COLOCASIA ROLLS revisited




had posted this recipe a few years ago and when I made this again I thought why not refresh our memories with this spicy-sweet indulgence, so here’s a wonderful snack from the west of India revisited again with beautiful clicks(since now I feel my photography is better than what it used to be or so I think…ha ha ha!!!!).

ALOO WADI / PATRA / SPICED COLOCASIA ROLLS
The farsan is usually part of a typical Gujarati or Maharashtrian meal. Aloo wadi is one such farsan which is part of a complete meal, but it can also be served as a snack. The Gujaratis call it Patra. This is made of the Aloo leaves(Colocasia leaves also known as Taro leaves by some).  The spicy sweet indulgence with a gamut of flavors exploding in your mouth is truly a delight to your taste buds.

Ingredients
Aloo leaves (Colocasia leaves) – 8-10
Besan - 2 cups
Turmeric powder - 1/2 tbsp
Red Chilly powder - 2 tbsp
Tamarind paste – 1tbsp
Garam masala – 2 tsps
Asafetida – a pinch
Salt to taste
Jaggery - 1 tbsp
Oil to fry
For Garnishing
Freshly grated coconut – 1tbsp
Sesame seeds – ½ tsp
Coriander seeds – ½ tsp
Finely chopped coriander leaves
Method
Remove fibres and stems from colocasia leaves (arvi leaves) and wash thoroughly. Wipe it dry. Mix the above mentioned ingredients to the besan and make a thick paste of it by adding proper proportion of water. Tamarind, not only gives a tangy taste to the Aloo wadi, but also removes the itchy property that the aloo leaves have. You can avoid jaggery if you don't like the slightly sweet taste it imparts. The gujaratis usually like to add a bit of sweet to their dishes. I personally like this dish with a dash of jaggery in the masala.
Spread on a cutting board / wooden board or any flat surface a colocasia leaf with the back surface up(glossy side down) and stalk end towards you. Spread the mixture on the leaf, now place another leaf over it and apply the mixture over it. After 4-5 leaves are placed one across the other, fold in the edges for about 2" on both sides, smear the folds with some paste and then roll gently but firmly, from the stalk end to the tip, in the shape of a cylinder.
Tie the roll with a thread if you feel it is loose. Cook the rolls in a pressure cooker on steam (Do not place whistle). Steam cook for about 25-30 minutes.
Once cooked, the rolls will be nicely set. Remove the rolls and let it cool. Cut the rolls into vadis of 1” thickness.
There are 2 ways to cook this now. Either ways it tastes just as good.
One is tempering it with spices by shallow frying or alternatively you can deep fry it for a more crispy snack.
For the first method, Heat 1 tbsp oil in a pan. Add, mustard seeds, coriander seeds and when they begin to crackle add cumin seeds and sesame seeds. and about 10 curry leaves. Now add in the rolls and saute once carefully without breaking the rolls and then serve on a platter. Garnish the colocasia rolls with freshly grated coconut & finely chopped fresh coriander leaves. Serve it hot or cold. 
The other way is to deep fry the aloo-wadis and then garnish in a similar fashion.
You can make a lot of Aloo vadis and store it in freezer bags in the deep freezer.
Save the steamed rolls before garnishing and whenever required just heat some vadis in a microwave and add fresh garnish and serve. Isn't that impressive. You can impress your husband or your guests by serving exotic snacks in a jiffy.


Since this recipe has sesame seeds I am sending it to Easy n Tasty recipe's cooking with seeds event – Sesame seeds

Wednesday, November 12, 2008

INSTANT CHUNDA (SWEET MANGO PICKLE)

I would like to send this to Ruth’s Bookmarked recipes event

INSTANT CHUNDA (SWEET MANGO PICKLE)

I would like to share this recipe that I found on Tarla Dalal’s website. I always thought that making pickles involves a very detailed recipe until I stumbled upon this recipe for Instant Chunda.

Ingredients

1 cup (140 gms) raw mangoes, grated
1 teaspoon salt
1/4 tsp turmeric powder
1 1/2 cups (300 gms) sugar
1 tbsp chilly powder
1 tsp roasted cumin seeds, crushed
Method
combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
Add the sugar little by little (2 tbsps at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. the entire process will take about 30 to 35 minutes.
Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes).
Remove from the flame and let the mixture cool completely.
Add the chilly powder and cumin seeds and store in a sterilized glass jar.

I love to eat Chunda or Chundo as it called in Gujarat with Theplas (click on the link to see the recipe).You can see juicy tangy spicy sweet Chundo on top of the Thepla in the picture.

Preparation time: 50 minutes
Cooking time: 5 minutes
Makes : 1 ¼ cups
Storage: Upto 1 year (in a cool dry place)

Tuesday, November 11, 2008

METHI CORRIANDER THEPLA (FENUGREEK CILANTRO BREAD)


METHI CORRIANDER THEPLA (FENUGREEK CILANTRO BREAD)
Thepla is a dish that we learned to make from our Gujarati neighbors. I love the fenugreek flavored spicy-sweet taste of the Thepla and always order for homemade theplas from Shilpaben who specializes in this Gujarati delight and even supplies to shops. I buy it directly from her when I am flying back to Singapore from India as I am assured of its freshness. Theplas have a long shelf life. They stay for as long as 4-5 days if the dough is made in the proper consistency.After that you can keep it in the fridge for another 10 days and later in the deep freezer for as long as you want it. Heat and eat this dish hen removed from the refrigerator.
Ask the connoisseur Shilpaben and she says, “It all depends on the “mon” (“mon” is the procedure of kneading the dough with the masalas and oil, prior to adding the fenugreek leaves and water. If the mixing and kneading is done properly then the theplas will be perfect.).
Usually I add 2 tbsps of Gram Flour (Besan) to the wheat flour, Gram flour adds to the softness of the dough, but this time I avoided it, I thought I will make it with whole wheat flour only.
My very good friend Deepali (who is a Gujarati by the way) says that, “Adding 2 tbsps of yogurt while kneading the dough, makes the theplas soft.
I love the spicy-sweet taste so I add jaggery to my dough and so does Shilpaben, but my friend Deepali says that Jaggery can be replaced with 2tbsps of sugar. Sugar retains the softness of the dough whereas jaggery makes it tougher, but I am partial to jaggery. Using jaggery or sugar reduces the bitterness imparted by the fenugreek leaves.
She also says that adding fresh green chillies ginger and garlic ground to a fine paste to the dough enhances the taste, but I have used only the dried powders in my recipe. I am definitely going to try using the freshly ground paste minus the garlic (as I don’t like garlic in my cooking).
I use white sesame seeds while kneading my thepla dough. Sesame seeds add a whole new dimension to the taste of the Thepla.
The gamut of flavors that explode in your mouth when you bite into your theplas with some juicy hot-sweet tangy chundo(Click on the link for recipe) is second to none.
Here Iam adding Corriander leaves(Cilantro) which is an absolute favorite of mine. So here is the traditional Methi thepla with a twist.

Fenugreek Cilantro Bread
Ingredients
Whole wheat flour - 2 cups
Fresh methi - 1 bunch / Kasuri Methi – 3tbsps
Corriander leaves – a small bunch
Jaggery, finely grated – 1 tbsp
Sesame seeds (Til) - 2 tsp
If you are using ginger, garlic & green chillies
Ginger - 1 inch piece
Garlic – 1-2 cloves
Green chillies – 2
Turmeric powder – ½ tsp
Red chilly powder – 1tsp
Cumin powder – 1tsp
Asafetida – a pinch
Salt to taste
Oil

Method
Pluck out the methi leaves only and wash it well. Chop it finely. If you are using Kasuri methi(dried methi leaves) then soak the kasuri methi in some warm water with salt for about 15 minutes, then drain the water and use the leaves only. Wash the coriander leaves and chop finely.
If you are using the fresh masala, grind the garlic, ginger and green chillies into a paste and mix with the wheat flour.
Mix the wheat flour, salt, Asafetida, the dry masalas(Turmeric, Red chilly powder and cumin powder, the fresh masala(ginger, chilly, garlic paste) if your are using, the sesame seeds and mix well with the flour, add grated jaggery and mix well, Add about 2 tbsps of oil (Adding oil keeps the theplas moist, soft and fresh for a longer shelf life), blend well and then add the freshly chopped methi leaves or the kasuri methi whichever u r using, Add the chopped coriander leaves also and mix well, If you are using yogurt add at this point. Now slowly add in some warm water to make the dough. Knead it well till it becomes one uniform dough mix (see the picture on your left). Keep aside for half an hour to an hour, for everything to marinate and the masalas to emanate its flavors. After this knead again well. Make small balls of the dough and roll it like you do for chappatis (click on the link to see the recipe for Chappatis in my blog). Then cook the theplas on a flat bottomed pan (tava) using a few drops of oil, till u see brown spots appear on both sides as in the picture. Serve the hot theplas with chundo(grated sweet mango pickle).
As it is a healthy and nutritious dish I would like to pack some theplas to "Lunchbox Treats" event by Smitha. 

Saturday, October 14, 2006

MAG NI DAL NI KHICHDI (Spiced rice made with yellow lentils)

MAG NI DAL NI KHICHDI (Spiced rice made with yellow lentils)
Khichdi made out of rice and yellow lentils(mag ni dal). This is supposed to be very light on the stomach and is usually had when people are not feeling well, have stomach upsets. The khichdi is usually served with kadhi( a sweet think yogurt gravy). It’s very good for health.

Ingredients
Basmati Rice – 2 cups
Yellow Moong dal(Mag ni dal) - 3/4 cup
Ginger – A small piece

Green Chillies – 2-3
Peppercorns – 1 tsp
Freshly grounded pepper powder – ½ tsp

Freshly grounded cumin powder – ½ tsp
Cumin seeds – 1 ½ tsp

Cinnamon - 1 stick
Bay leaves -1-2
Turmeric – 1 tsp
Asafetida – a pinch

Salt to taste
Ghee – 2 tbsps

Curry leaves – A sprig
Method
Wash and soak the rice and dal together for about an hour, this will ensure water retention and cook the khichdi better.
In a pan , Take some ghee, Add the cumin seeds and whole black peppercorns(while adding peppercorns, crush one or 2 peppercorns, cinnamon stick and Bay leaves and let them fry. When the peppers burst add the grated Ginger and finely chopped chillies and let it fry, add asafetida, Add the curry leaves and fry. Now pour this in the soaked rice and dal, add turmeric, salt, freshly grounded pepper powder and the freshly grounded cumin powder. Mix well. Add water to one inch above level of rice and pressure cook it upto 4 whistles. Once you open the cooker your Khichdi is ready. Serve it hot with some hot melted ghee and Kadhi.

Friday, October 13, 2006

GUJARATI KADHI

KADHI
The Gujarati Kadhi is a hot-sweet concoction and not very thick. It is most loved because of its unique taste and also because of its consistency. You can just drink it. The kadhi goes well with the Khichdi.

Ingredients
Yoghurt - 2 cups
Gram flour (Besan) - 2 tbsp
Ginger – A small piece
Green chillies - 2
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilly- 1 (broken into pieces)
Asafetida – a pinch
Curry leaves – 1 sprig
Salt as per taste
Sugar - 2 tsp
Coriander leaves for garnishing

Method
Grate the ginger and finely chop the chillies, alternatively you can even slice them.
In a vessel, Mix the yogurt and gram flour, ensure that there are no lumps formed, now add the grated ginger, chopped green chillies, curry leaves, sugar and salt. Now mix water and dilute this mixture. The Gujarati Kadhi is not very thick, it is usually very thin. Heat this mixture on low flame till it comes to a boil.
In a pan, heat the ghee, add the mustard seeds and when it begins to crackle, add the cumin seeds. Add the asafetida, red chilli broken into halves, and fry on low heat for a few seconds. Add the curry leaves and then pour this over the Kadhi. Finally garnish with finely chopped coriander leaves before serving.

Tuesday, February 22, 2005

PUDLA

PUDLA
The Pudla is like a gram flour Dosa made by the Gujaratis. Its usually an instant menu in most households. The picture of the Pudla in my blog is a flatter version as I feel if flat the Pudla gets cooked well and we dont get the raw gram flour smell. But usually the Pudla traditionally is a bit thicker something like our Uttappam.
Ingredients
2 cups – Gram flour (Besan)
1 Onion, very finely chopped
Finely chopped Ginger – 1 tbsp
Finely chopped Green Chilly – 1tbsp
Salt as required
Chilly powder as required
Coriander leaves
Oil
Method
Take a vessel and put the Besan in it. Add 1 cup water and stir to make a smooth batter. Add the salt, chilly powder, onion, ginger, chopped green chillies and finely chopped coriander leaves. Mix well and set aside for 15 minutes.
Take a non stick tava, put one teaspoon of oil and spread it evenly on it. Keep the gas on a low flame. Stir the batter once and pour a ladle full of batter onto the Tava. Either spread it in a round fashion with the ladle as you do for dosa or tilt the pan to spread it (like making a crepe).
Cover and cook for 3 minutes. Turn over and cook, uncovered, until it becomes golden.
Repeat with remaining batter, stirring before using.
Remember that if you are doing the crepe method of tilting the tava. The flame should be low and the tava shouldn’t be very hot so you should keep sprinkling water after every pudla is done.
Enjoy the hot Pudlas with green coriander Chutney or Tomato Sauce.

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