Kandavi

Kandavi

Ingredients:

• 2 cups Butter Milk (Mattha)
• 1-½ cup Bengal Gram Flour (Besan)
• ½ tsp Turmeric Powder
• ¼ tsp Asafoetida (Hing)
• ¼ tsp Mustard Seeds
• 2 Green Chillies
• 1 tbsp Sesame Seeds (Til)
• 3-4 Curry Leaves
• 1 tbsp Oil


Preparation:

•    Mix besan, turmeric powder, salt and hing to form a powdered batter.
•    Now pour butter milk into the batter while stirring.
•    Keep this batter on medium flame for 7-8 minutes and stir continuously, to avoid any lump formation.
•    Now put off the flame and spread the mixture as thin as possible on a greasy plate.
•    Let it cool. Afterwards, cut the spread into 2-inch wide strips and roll each strip carefully.
•    Heat the oil. Add mustard seeds, curry leaves, sesame seeds and green chillies to it.
•    Allow the seeds to crackle. Spread it immediately on the rolls.
•    Khandavi is ready to serve.

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Makai Ka Bharta

Makai Ka Bharta

Ingredients:

• 1 kg Fresh corns,
• 3 medium tomatoes,
• 3 medium onions,
• 1/2tsp cumin seeds,
• 2tbsp oil,
• 2 Bay Leave (TejPatta)
• 6 to 7 green chillies,
• 1/2tsp garam masala powder,
• 1tsp turmeric powder,
• 1tsp coriander powder,
• Chopped coriander leaves (for garnish),
• Salt to taste

Preparation:

v  Boil the whole corn, take off the niblets and grind it coarsely in a blender.

v  Take onions and finely cut them.

v  Wash and cut the tomatoes and green chilies.

v  Take a kadai, heat oil in it and then add cumin seeds, bay leave in it and fry them.

v  Add the onions in kadai and fry them until they turn light brown in colour.

v  Now add green chillies and fry them for about ½ minute.

v  Add turmeric powder, garam masala powder, red chili powder, salt and coriander powder in it. Mix all these ingredients well.

v  Fry them and then add the tomatoes in it. When the tomatoes get cooked then add little water, salt and corn in it.

v  Fry it by stirring for about 5 to 10 minutes. Garnish it with chopped coriander and serve it hot.

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Dal Paratha

Dal Paratha

Ingredients:
1 cup Wheat Flour
• ½ cup Moong (yellow) Dal
• 1 tsp Cumin Seeds
• 1/4 tsp Red Chilli Powder
• A pinch Asafoetida
• A pinch Turmeric Powder
• 1tbsp Coriander Leaves (finely chopped)
• 2 Green Chillies (finely chopped)
• Salt to taste
• Oil (as required)
Preparation:

    Add little oil and salt to the wheat flour and make a soft dough by adding water.
    Soak the moong dal in water for some time and then cook it.
    Heat oil in a pan and add cumin seeds and asafoetida.
    When the seeds splutter add the chopped green chillies and then add turmeric powder, red chilli powder, cooked dal, chopped coriander and salt. Mix well the entire mixture and keep stirring till it becomes a dry mixture. Keep aside this dry mixture and let it cool.
    Take a little portion of dough, knead it to a ball and then roll it in the shape of a small puri.
    Close the sides of this puri after filling it with the dry dal filling. Now roll it into a thick round paratha.
    Cook this paratha with oil on a tawa till both the sides become golden brown.
    Serve dal paratha hot with chutney, curd or curry.

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DAL DHOKLI

DAL DHOKLI

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:

v  Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.

v  Wash tuver dal and pressure cook it for three whistles.

v  Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.

v  When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.

v  Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.

v  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.

v  Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

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Gujraati Kadhi

Gujraati Kadhi

Ingredients:

• 1 cup beaten fresh curds
• 1 tablespoon Bengal gram flour
• ½ teaspoon chilli-ginger paste
• few curry leaves (kadhi patta)
• 1 tablespoon sugar or jaggery

• salt to taste
• ¼ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds (methi)
• 1 tablespoon ghee or oil

Preparation:

• mix the Bengal gram flour and curds till the mixture is smooth
• heat ghee/oil in a saucepan
• fry the cumin and fenugreek seeds still they crackle
• add the curry leaves and chilli-ginger paste
• stir properly
• add the curds-flour mix
• and 1 cup of water, salt and sugar/jaggery
• mix and boil
• after it comes to boil lower the flame and allow to simmer for a few minutes
• stir continously

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