Lila Chana ni Bhakharwadi

Preparation time 15 minutes

Cooking time 15 minuts

Servings 20

 

Ingredients:

For Dough:

Refined White Wheat Flour (maida) ½ cup

Oil 1 tbsp

Salt to taste

 

For Stuffing:

Oil 1 tbsp

Asafoetida Powder Pinch

Ginger 1 pc

Green Chilli 3

Green Chickpeas 1 cup

Salt to taste

Garam Masala ½ ts

Cinnamon- Clove Powder Pinch

Peanuts Powder 2 tbsp

Sesame Seeds Powder 1 tbsp

Fennel Seeds Powder ½ tbsp.

Sugar 1 ts

Lemon ½

Fresh Corinder Leaves 1 tbsp

Oil to deep fry

 

Green Chutney and Tomato Ketchup for serving

 

Method:

Take all listed ingredients for Dough in a bowl. Add water as needed and knead soft dough. Keep a side.

 

Take Green Chickpeas, Ginger and Green Chilli in a wet grinding jar of mixer. Crush to coarse.

 

Heat Oil in a pan. Add Asafoetida Powder.

 

Add crushed Green Chickpeas and Salt. Cook for a while.

 

Add Garam Masala, Cinnamon-Clove Powder, Peanuts Powder, Sesame Seeds Powder, Fennel Seeds Powder, Sugar, Lemon Juice and Fresh Coriander Leaves. Mix very well while cooking on low flame for a while. Stuffing is ready. Leave it to cool off.

 

Pinch a small lump of prepared dough. Roll it in a round shape. Make a layer of prepared stuffing on it. Wrap it to make a roll. Cut the roll in small pices.

 

Repeat for all dough and stuffing.

 

Heat Oil on medium flame. Deep fry all pieces. Flip occasionally to fry all sides well. Deep fry all pieces to brownish.

 

After removing from Oil, put them separate on tissue papers to get excess oil absorbed and cool off.

 

Serve Fresh and Hot for best taste.

 

Prepare Tea or Coffee of your taste to escort this deliciously healthy Bhakharwadi.

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Sukhdi Cake

Preparation time 10 minutes

Baking time 30 minutes

Yield 500g

 

Ingredients:

Whole Wheat Flour ¾ cup

Oats Powder ¼ cup

Dried Ginger Powder 2 tbsp

Cardamom Powder ½ ts

Mix Dry Fruits ½ cup

(Cashew Nuts, Almods, Walnut, Black Raisins, Sunflower Seeds)

Ghee ½ cup

Jaggery ½ cup

Curd ½ cup

Milk ½ cup

Baking Powder 1 ts

Baking Soda ½ ts

Coconut and Flax Seeds for garnishing

 

Ghee and Whole Wheat Flour for greasing and dusting cake mould

 

Method:

Take in a mixing bowl, Whole Wheat Flour, Oats Powder, Dried Ginger Powder and Cardamom Powder. Mix well and sieve it.

 

Take in another mixing bowl, Ghee and Jaggery. Mix well.

 

Add Curd and Milk. Mix well.

 

Add Baking Powder and Baking Soda. Mix well.

 

Add Whole Wheat Flour mixture and mix very well.

 

Add Mix Dry Fruits and mix well.

 

Grease a cake mould with Ghee and dust it with Whole Wheat Flour.

 

Fill cake mould with prepared batter.

 

Sprinkle Coconut and Flax Seeds to garnish.

 

Preheat oven.

 

Bake at 180° for 30 minutes.

 

After baking, leave it to cool off.

 

Unmould and serve.

Sukhdi is a traditional sweet gifted by Gujarati Baa (mothers) for good health of family.

 

Combination of Whole Wheat Flour, Jaggery and Ghee provides lot of health benefits to strengthen muscles and improve blood circulation.

 

Giving a twist to traditional healthy Sukhdi

 

We make it a modern sweet…

 

Sukhdi Cake…

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Lasaniyo Rotlo / Garlic Rotla

Preparation time 10 minutes

Cooking time 10 minutes

For 2 Persons

 

Ingredients:

Oil 3 tbsp

Garlic chopped 2 tbsp

Onion chopped 1

Capsicum chopped ½

Tomato chopped 1

Turmeric Powder 1 ts

Salt to taste

Red Chilli Powder 2 ts

Curd 1 cup

Rotla (Millet flat bread) 2

(crushed)

Spring Onion chopped 2 tbsp

Fresh Coriander Leaves 1 tbsp

 

Onion Rings and Roasted Green Chilli for garnishing.

 

Method:

Heat Oil in a pan on medium flame.

 

Add chopped Garlic, Onion and Capsicum.

 

When sautéed, add chopped Tomato.

 

When Tomato softens, add Turmeric Powder, Salt and Red Chilli Powder. Mix well.

 

Add Curd and crushed Rotla. Mix very well while continuing cooking on medium flame.

 

Add chopped Spring Onion and Fresh Coriander Leaves. Continue cooking while mixing for 2 more minutes.

 

Serve Fresh and Hot.

 

Enjoy Delicious and Healthy Garlic Rotla…

 

An Indigenous Kathiyawadi Meal…

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Katla Laddu

Preparation time 0 minute

Cooking time 20 minutes

Yield 5 Laddu

 

Ingredients:

Ghee 100g

Edible Gum 20g

Wheat Flour coarse ¼ cup

Wheat Flour fine ¼ cup

Turmeric Powder Pinch

Dried Ginger Powder 2 tbsp

Katla Powder 3 tbsp

Dry Coconut grated 2 tbsp

Cashew Nuts pieces 1 tbsp

Almond pieces1 tbsp

Jaggery grated ½ cup

 

Method:

Heat 60g Ghee. Add Wheat Flour coarse and Wheat Flour fine. Roast well to light brownish.

 

Add Turmeric Powder, Dried Ginger Powder, Katla Powder and continue roasting on medium flame for 3-4 minutes.

 

Add grated Dry Coconut Powder, Cashew Nuts pieces, Almond pieces and continue roasting for 3-4 minutes.

 

When all stuff is roasted well, switch off the flame.

 

In another pan, heat 40g Ghee. Add Edible Gum and fry and when it is fried, remove Gum from Ghee and add it to prepared Katla mixture.

 

In remaining Ghee after removing Edible Gum, add grated Jaggery and heat just to melt Jaggery and add melted Jaggery in prepared mixture. Mix very well.

 

Prepare number of balls of mixture.

 

Winter Special, Body Heating, Energising Katla Laddu is Ready.

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Adad ni Puri / Black Gram Puri

Preparation time 10 minutes

Cooking time 15 minutes

Yield 20 Puri

 

Ingredients:

Skinned and Split Black Gram 1 cup

Ginger-Chilli Paste 1 tbsp

Oil 1 tbsp

Refined White Wheat Flour 2 cup

Salt to taste

Oil to deep fry

 

Method:

Soak Skinned and Split Black Gram for approx 4 hours. Then, strain it.

 

Then take it in a wet grinding jar of mixer. Crush it to fine paste. Remove it in a bowl.

 

Add Ginger-Chilli Paste, Salt and Oil. Mix well.

 

Add Refined White Wheat Flour slowly as needed and water as needed to knead stiff dough.

 

Make number of small lumps of dough. Then, roll number of small thin round Puri from lumps.

 

Heat Oil to deep fry. Deep fry all rolled Puri to light brownish. Turn over when needed to deep fry well both sides of all Puri.

 

Serve with vegetable of Choice or Spiced Curd or Raita of choice.

 

Are You Fed up of Regular Wheat Flour Puri…!!!

 

                                    Try This Different Puri…Black Gram Puri…

 

                                                                        Enjoy with Ginger-Potato…

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Batata nu Aadu varu Shak / Ginger Potato

Preparation time 3 minutes

Cooking time 10 minutes

Serving 1

 

Ingredients:

Potato boiled 4

Ghee 3 tbsp

Cumin Seeds 1 ts

Fennel Seeds 1 ts

Cinnamon Leaves 2

Cinnamon 1 small pc

Clove Buds 4-5

Ginger-Chilli Paste 2 tbsp

Fennel Seeds Powder 1 tbsp

Garam Masala 1 ts

Black Pepper Powder 1 ts

Black Salt Powder 1 ts

Lemon Juice of 1 lemon

Grated Ginger to garnish 1 tbsp

 

Method:

Heat Ghee in a pan on low flame. Add Cumin Seeds, Fennel Seeds, Cinnamon Leaves, Cinnamon and Clove Buds. When spluttered, add Ginger-Chilli Paste, stir it. Add 3 boiled Potato. Toss to mix well. Add Fennel Seeds Powder, Garam Masala, Black Pepper Powder, Black Salt Powder and Lemon Juice. Toss to mix well. Let it be cooked on low flame.

 

Meanwhile, take remaining 1 boiled Potato in a small bowl. Add 3-4 tbsp of water and crush the Potato in water.

 

Add crushed boiled Potato in the pan on low flame. Mix well and continue cooking for 4-5 minutes.

 

Sprinkle grated Ginger to garnish.

 

Serve Hot.

 

Ginger-Potato can be Enjoyed solely or with Roti or Naan or Black Gram Puri.

 

Sparkle Your Tongue with Sparkling Taste of Ginger-Potato…

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Limda na Bhajiya-Neem Frittes

Preparation time 5 minutes

Cooking time 5 minutes

For 2 Persons

 

Ingredients:

For Batter:

Gram Flour 1 cup

Rice Flour 2 tbsp

Salt to taste

Turmeric Powder ½ ts

Soda-bi-Carb pinch

Lemon Juice ½ ts

 

For Bhajiya:

Neem with petiole (leafstalk)

 

Oil to deep fry

 

Tea or Coffee for serving

 

Method:

Take in a mixing bowl, Gram Flour and Rice.

 

Add Salt, Turmeric Powder and Soda-bi-Carb. Mix well.

 

Add Lemon Juice and mix well.

 

Add little water as needed to prepare thick batter.

 

Heat Oil to deep fry on medium flame.

 

Dip Neem with petiole in prepared batter and put in heated Oil.

 

Flip fritters in Oil occasionally to fry them well all around.

 

Fry them to light brownish.

 

Serve Fresh and Hot with Hot Tea or Coffee.

 

BHAJIYA is MUST for GUJARATIs when it is raining.

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Surti Tapelu

Preparation time 15 minutes

Cooking time 20 minutes

For 4 Persons

 

Ingredients:

For Muthiya:

Skinned and Split Gram soaked ½ cup

Salt to taste

Cumin Seeds ½ ts

Turmeric Powder Pinch

Red Chilli Powder ½ ts

Asafoetida Pinch

Fresh Mint Leaves finely chopped 1 tbsp

Fresh Coriander Leaves finely chopped 1 tbsp

Ginger-Chilli Paste ½ ts

Garlic Paste ½ ts

Oil to deep fry

 

For Paste:

Peanuts 2 tbsp

Sesame Seeds 1 tbsp

Fresh Coconut Powder 2 tbsp

 

For Shak (Sabji):

Potato peeled 2

Green Peas ¼ cup

Maize peeled and chopped in 3 or 4 slices 1 maize

Oil 2 tbsp

Tomato finely chopped 1

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Asafoetida Pinch

Garam Masala ½ ts

Salt to taste

Fresh Coriander Leaves 1 tbsp

 

Roti or Puri for serving

 

Method:

For Muthiya:

Take in a wet grinding jar of mixer, soaked Skinned and Split Gram. Crush it fine.

 

Add Salt, Cumin Seeds, Turmeric Powder, Red Chilli Powder, Asafoetida, finely chopped Fresh Mint Leaves, finely chopped Fresh Coriander Leaves, Ginger-Chilli Paste and Garlic Paste.

 

Mix well and whisk it very well.

 

Heat Oil to deep fry.

 

Put number of dumplings or fist of prepared mixture in heated Oil.

 

Deep fry to dark brownish.

 

Flip occasionally to fry all around.

 

Keep a side.

 

For Paste:

Take in a wet grinding jar of mixer, Peanuts, Sesame Seeds and Fresh Coconut Powder. Crush it to fine paste.

 

Keep a side.

 

For Shak (Sabji):

Take in pressure cooker, Potatoes, Green Peas and Maize. Add Salt and enough water.

 

Pressure cook to 3 or 4 whistles.

 

Heat Oil in a pan at low flame.

 

Add prepared Paste.

 

Add Turmeric Powder, Red Chilli Powder and Asafoetida Powder and sauté.

 

Add finely chopped Tomato and continue sautéing.

 

Add Ginger-Chilli Paste, Garlic Paste, Salt  and Garam Masala and continue sautéing.

 

Add pressure cooked Vegetables. Mix well taking care of not crushing vegetables.

 

At the time of serving, add prepared Muthiya and mix well while on medium flame taking care of not crushing Muthiya and vegetables.

 

Add Fresh Coriander Leaves and mix well.

 

Serve hot with Roti or Puri.

 

Such a Satisfying Shak from Surat…The Diamond City of India…

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Morbi Street Food – Lauki Chat

Preparation time 5 minutes

Cooking time 20 minutes

Servings 2

 

Ingredients:

For Fritters:

Bottle Gourd long & thin slices of 1 small bottle gourd

Gram Flour 1 cup

Semolina 2 tbsp

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Soda-bi-Carb ½ ts

Salt to taste

Oil to deep fry

For Suace:

Tomato 5

Sweet Potato 1

Salt to taste

Jaggery 1 tbsp

Garlic Chutney

For Serving:

Spiced Peanuts 2 tbsp

Thin Yellow Vermicelli (sev) ¼ cup

Green Chutney

Method:

For Sauce:

Take Tomato, Sweet Potato, Salt and Jaggery in a pressure cooker. Pressure cook to 1 whistle. Leave pressure to cool down for 5-7 minutes. Add Garlic Chutney and blend it well using handy blender. Strain it. Keep a side to use later.

 

For Fritters:

Take Gram Flour and Semolina in a bowl. Add Turmeric Powder, Red Chilli Powder, Soda-bi-Carb and Salt. Mix well. Add water as needed  and whisk well to prepare thick batter.

 

Heat Oil to deep fry. One by one, dip each slice of Bottle Gourd in prepared batter and put in heated Oil to deep fry on low-medium flame. Turn over when needed to fry both the sides. Fry to light dark brownish.

 

For Serving:

Make a slit on each fritter and fill in with Green Chutney and arrange on a serving plate.

 

Pour over prepared Sauce. Garnish with sprinkle of Spiced Peanuts and Vermicelli.

 

Serve Fresh and Hot.

 

Spice up Yourself with…Cooling Bottle Gourd & Heating Spicy Sauce…

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Thali-Full Meal-Dal Bhat-Dal Rice

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

For Dal:

Split Pigeon Peas soaked for 1 hour ½ cup

Ghee ½ ts

Turmeric Powder ½ ts

Salt to taste

Red Chilli Powder 1 ts

Jaggery 1 tbsp

Kokum soked 5

Tomato fine chopped 1

Oil 1 tbsp

Fenugreek Granules ¼ ts

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder ¼ ts

Dry Red Chilli 1

Curry Leaves 6-7

Ginger grated 1 ts

Green Chiili fine chopped 1

Fresh Coriander Leaves 1 tbsp

 

For Rice:

Rice washed and soaked for 10 minutes ½ cup

Ghee 1 ts

 

Green Chilli for serving

 

Method:

For Dal (Gujarati / Kathiyawadi style):

 

Take soaked Split Pigeon Peas in a pressure cooker.

 

Add Ghee, Turmeric Powder, Salt and 1 cup Water.

 

Pressure cook to 4 whistles. Leave pressure cooker to cool off for 5 minutes.

 

Blend it very well.

 

Mix Red Chilli Powder, Jaggery, Kokum and fine chopped Tomato.

 

Heat Oil in a pan. Add Fenugreek Granules, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Curry Leaves, grated Ginger and fine chopped Green Chiili. When spluttered, add this to prepared Dal and mix well.

 

Add Salt and water as needed and boil on high flame for 5 minutes.

 

Remove it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

It is ready to serve.

 

Serve hot.

 

For Rice:

Take 2 glasses of water in a pan. Put it on high flame to boil.

 

Drain water from soaked Rice.

 

Add Rice and Ghee in boiling water.

 

Reduce flame to medium.

 

When Rice is cooked well, strain it.

 

Serve freshly cooked Rice with Hot Dal.

 

Serve Fresh or Fried Green Chilli a side to add taste.

 

This is Traditional and Authentic Gujarati Dish…

 

Which is even Pet Name of Gujarati…DAL-BHAT

 

Almost all Needful Herbs are there, Full of Protein, Full of Carbo-hydrates…

What More Can We Expect from a Single Dish…!!!

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