Lilu Undhiyu / Green Undhiyu

Preparation time 15 minutes

Cooking time 20 minutes

For 4 Persons

 

Ingredients:

Baby Potato peeled 5

White Sweet Potato peeled 2

Red Sweet Potato peeled 1

Egg Plants small 5

Papdi (Surati Papdi) 100 gm

Salt to taste

Carom Seeds 1 ts

Sesame Seed Oil 1 tbsp

 

 

For Green Chutney:

Spring Garlic chopped 1 cup

Green Chilli 4-5

Cumin Seeds 1 ts

Jaggery 1 tbsp

 

Gram Flour Vermicelli (Sev) for garnishing

 

Clay Pot for cooking

 

Method:

Chop White Sweet Potato and Red Sweet Potato in big pieces.

 

Mix Salt and Carom Seeds with peeled Baby Potato, big pieces of White Sweet Potato and Red Sweet Potato, Egg Plants and Papdi to marinate.

 

Preheat a Clay Pot on low flame.

 

In preheated Clay Pot, one by one, make layer of Baby Potato, White Sweet Potato, Red Sweet Potato, Papdi and Egg Plants. Then, sprinkle little water on this inside the Pot. Cover the Pot with a lid and cook for 10-15 minutes.

 

Meanwhile prepare Green Chuntney. Take all listed ingredients for Green Chutney in a wet grinding jar of your mixer. Crush to fine paste.

 

When stuff in the Pot is well cooked, take in to a mixing bowl. Mix Sesame Seed Oil and prepared Green Chutney. Take in to a serving bowl.

 

Garnish with sprinkle of Gram Flour Vermicelli (Sev).

 

Serve Hot with Sweet Jalebi.

 

Enjoy a Variety of Folk Food of Surat (a leading city of Gujarat)…

UNDHIYU…

Green UNDHIYU…

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Satvik Thali

Satvik Buttermilk

Preparation time 2 minutes

Cooking time 0

Servings 2

 

Ingredients:

Curd 1 cup

Ginger small piece 1

Curry Leaves 5

Fresh Coriander Leves 1 tbsp

Black Salt ¼ ts

Cumin Powder Pinch

Black Pepper Powder Pinch

 

Method:

Take Ginger, Curry Leaves and Fresh Coriander Leaves in a Mortar and crush with Pestle. Keep prepared paste a side.

 

Take Curd in a bowl or a vessel. Churn it very well using a hand blender.

 

Add prepared paste in it.

 

Add Black Salt, Cumin Powder and Black Pepper Powder. Churn it a little to mix very well.

 

Fill it in a serving glass.

 

Garnish with 1 or 2 Fresh Coriander Leaves.

 

Satvik Buttermilk is ready.

 

Serve along with Satvik Thali.

 

Satvik Salad

 

Preparation time 5 minutes

Cooking time 2 minutes

For 2 Persons

 

Ingredients:

Bottle Gourd 50g

Black Gram Sprout ¼ cup

Green Gram Sprout ½ cup

Honey 1 ts

Black Salt Powder ½ ts

Black Pepper Powder ½ ts

Lemon Juice ½ ts

Fresh Coriander Leaves

 

Method:

Peel and fine chop Bottle Gourd.

 

Then, parboil it.

 

Then, drain water and take parboiled Bottle Gourd in a bowl.

 

Add Black Gram Sprout and Green Gram Sprout. Mix well.

 

Add Honey and mix well.

 

Add Black Salt Powder and Black Pepper Powder. Mix well.

 

Add Lemon Juice and mix well.

 

Add Fresh Coriander Leaves and mix well.

 

Garnish with 2-3 Fresh Coriander Leaves.

 

Satvik Salad is ready.

 

Serve Fresh along with Satvik Thali.

 

Satvik Dal

 

Preparation time 2 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Skinned Split Pigeon Peas soaked ½ cup

Turmeric Powder 1 ts

Rock Salt to taste (Sindhalun)

Ginger finely chopped 1 ts

Ghee 1 tbsp

Cumin Seeds ½ ts

Curry Leaves

Jaggery 1 tbsp

Lemon Juice 1 tbsp

 

Method:

In a clay pot, take soaked Skinned Split Pigeon Peas.

 

Add Turmeric Powder, Rock Salt and finely chopped Ginger.

 

Add water approx. 1 cup of water. Mix very well and cook on low flame.

 

When it is about to be cooked well, on another flame, heat Ghee in a pan.

 

Add Cumin Seeds and Curry Leaves. When crackled, immediately, add this tempering in boiling Dal on another flame.

 

When Dal is boiled well, add Jaggery and continue cooking on low flame for further 2 to 3 minutes only. Then remove from flame.

 

Add Lemon Juice and mix well.

 

Satvik Dal is ready.

 

Serve as a part of Satvik Thali.

 

Satvik Mix Vegetable:

 

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Cauliflower 100g

Carrot 1

Potato 1

Rock Salt to taste (Sindhalun)

 

For Paste:

Tomato 1

Fresh Coconut grated ½ cup

Green Chilli 1

Ginger small piece 1

Cumin Seeds 1 ts

 

Method:

Peel Carrot and Potato.

 

Chop Cauliflower, Carrot and Potato in big pieces.

 

Take them in a clay pot.

 

Add Rock Salt and approx. ½ cup of water and cook on low flame.

 

Meanwhile, take all listed ingredients for Paste in jar of mixer and crush to fine paste.

 

When Mix Vegetable is cooked well, add prepared paste in it and mix very well taking care of not crushing vegetables.

 

Switch off flame and cover the pot with a lid and leave it for approx. 5 minutes.

 

Satvik Mix Vegetable is ready.

 

Serve as a part of Satvik Thali.

 

Satvik Roti / Beetroot Roti

 

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4

 

Ingredients:

Whole Wheat Flour ½ cup

Beetroot Puree as required

Ataman (dry flour)

 

Method:

Crush Beetroot and prepare puree and take it in a kneading bowl.

 

Add Whole Wheat Flour gradually as needed and knead dough good enough to roll Roti. Please, don’t add Oil or water at all.

 

Put a flat clay pan (clay tava) on high flame to preheat.

 

Pinch little dough and make a ball of it and roll round Roti. Use ataman (dry flour) for easy rolling.

 

Roast both sides well of rolled Roti on preheated flat clay pan.

 

Prepare number of Roti from dough.

 

Serve as a part of Satvik Thali.

 

HERE IS FULL MEAL… THALI… WHICH CONTAINS PURE AND VITAL FOOD WITH INTACT NUTRITIONS…

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Kand no Handvo / Yam Handvo

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

 

Ingredients:

Yam boiled and mashed 250g

Purple Yam boiled and mashed 250g

Sweet Potato boiled and mashed 250g

Ginger-Chilli Paste 3 ts

Curd 3 ts

Salt to taste

For Stuffing:

Oil 1 ts

Mustard Seeds ½ ts

Ginger-Chilli Paste 2 ts

Fresh Green Peas crushed 250g

Salt to taste

Sugar 1 ts

Lemon ½

Fresh Coriander Leaves 1 tbsp

Fresh Coconut grated 2 tbsp

For Tempering:

Oil 2 ts

Mustard Seeds 1 ts

Sesame Seeds 1 ts

Green Chilli finely chopped 2

Curry Leaves 5

 

Method:

In a bowl, take boiled and mashed Yam. Add 1 ts of Ginger-Chilli Paste, 1 ts of Curd and Salt. Mix well. Keep a side.

 

In another bowl, take boiled and mashed Purple Yam. Add 1 ts of Ginger-Chilli Paste, 1 ts of Curd and Salt. Mix well. Keep a side.

 

In another bowl, take boiled and mashed Sweet Potato. Add 1 ts of Ginger-Chilli Paste, 1 ts of Curd and Salt. Mix well. Keep a side.

 

For Stuffing:

Heat Oil in a pan. Add Mustard Seeds and Ginger-Chilli Paste.

 

When spluttered, add crushed Fresh Green Peas and Salt and sauté.

 

Add Sugar, Lemon Juice, Fresh Coriander Leaves and grated Fresh Coconut. Mix well. Keep a side.

 

For Assembling:

Take a baking dish.

 

Prepare a layer of Sweet Potato mixture on baking dish.

 

On it, prepare a layer of Fresh Green Peas mixture.

 

On it, prepare a layer of Purple Yam mixture.

 

On it, prepare a layer of Fresh Green Peas mixture.

 

On it, prepare a layer of Yam mixture.

 

Keep it ready a side.

 

For Tempering:

Heat Oil in a pan. Add Mustard Seeds, Sesame Seeds, finely chopped Green Chilii and Curry Leaves.

 

When spluttered, pour over prepared assembling.

 

Back it in preheated oven for 15 minutes at 200°.

 

Cut in pieces of size of need and choice.

 

Serve Hot.

 

Feed Your Family with Such a Healthy Yam Handvo.

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Kacha Tomato nu Bharelu Shak / Stuffed Green Tomato

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

For Stuffing:

Gram Flour ¼ cup

Turmeric Powder 1 ts

Red Chilli Powder 2 ts

Coriander-Cumin Powder 2 ts

Garlic Paste 1 ts

Jaggery 1 ts

Salt to taste

For Curry:

Green (Raw) Tomato 6

Green Chilli 3

Oil 2 tbsp

Mustard Seeds 1 ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

 

Method:

For Stuffing:

Take all listed ingredients in a bowl altogether and mix very well.

 

For Curry:

Make 4 slit cuts on each Green Tomato.

 

Fill in slit cuts on all Tomatoes with prepared Stuffing.

 

Make slit on each Green Chilli.

 

Fill in slit cut on all Green Chilli with prepared Stuffing.

 

Steam all stuffed Green Tomatoes and Green Chilli to soften them. When steamed, keep a side.

 

Heat Oil in a pan on medium flame. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add all steamed Green Tomatoes and Green Chilli.

 

Stir slowly to mix while continue cooking on medium flame for 2-3 minutes.

 

Serve with Roti or Millet Rotla.

 

Enjoy The Unique Hot & Sour Taste of Green Tomato and Green Chilli.

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Lili Dungri nu Shak / Spring Onion Curry

Preparation time 5 minutes

Cooking time 5-7 minutes

For 2 Persons

 

Ingredients:

Oil 1 tbsp

Asafoetida Powder Pinch

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Capsicum diced 1

Spring Onion chopped ½ cup

Tomato diced 1

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Corinader-Cumin Powder 2 ts

Garam Masala ½ ts

Salt to taste

Gram Flour Vermicelli (Sev) ½ cup

For Smoke:

Char Coal, Dry Onion Skin, Ghee

 

Method:

Heat Oil in a pan. Add Asafoetida Powder, Mustard Seeds and Cumin Seeds. When spluttered, add diced Capsicum and chopped Spring Onion. Mix well and cook for 2-3 minutes on medium flame. Add diced Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Power, Garam Masala and Salt. Mix well and continue cooking on medium flame for 3-4 minutes. Remove the pan from the flame.

 

For Smoke:

Heat one medium size of Char Coal on gas flame for 8-10 minutes. Put one Dry Onion Skin on the surface of Curry in the pan. Put heated Char Coal on it and a spoonful of Ghee on that Char Coal. Cover the pan with a lid. Leave it for 4-5 minutes. Remove the Char Coal out. Stir prepared Curry with a spoon to mix the aroma of Smoke throughout.

 

Add Sev and mix well.

 

Serve Hot with Carom Leaves Rotla…

 

Heat Up Your Cold Body in Indian Winter…with Spring Onion Curry…

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Ajma na Pan na Rotla / Carom Leaves Rotla

Preparation time 10 minutes

Cooking time 20 minutes

Yield 4 Rotla

 

Ingredients:

Millet Flour 1 cup

Sorghum Flour 1 cup

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Salt to taste

Ginger-Chilli Paste 1 ts

Carom Leaves chopped ½ cup

Fresh Coriander Leaves chopped 2 tbsp

 

Ghee to fry

 

Method:

Take Millet Flour and Sorghum Flour in a bowl. Add Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Ginger-Chilli Paste, chopped Carom Leaves and Fresh Coriander Leaves. Mix well. Adding water slowly as needed, knead somehow stiff dough. Knead it much repeatedly.

 

Divide prepared dough in 4 portions of almost same size.

 

Sprinkle little Millet Flour on a rolling board. Take 1 portion of dough and give it a ball shape. Put this dough ball on the rolling board with Millet Flour. Sprinkle little Millet Flour on the dough ball. Apply little Millet Flour on your palm and fingers. Pat dough ball on a rolling board with your palm and fingers to expand and shape it a small round shape. Expand it at least to your palm size. It should be little thick. Sprinkle and apply little Millet Flour on expanding dough ball on a rolling board and also on your palm and finger occasionally as it will make it easier to expand the dough ball as well prevent sticking dough on a rolling board and on your palm.

 

Preheat a roasting pan on medium flame. Pour and spread 1 tbsp of Ghee on preheated pan. Put prepared Rotlo on it and roast it well both sides.

 

Serve Hot with Spring Onion Curry.

 

Traditional Gujarati – Kathiyawadi Rotla with Twisted Taste of Carom Leaves…

 

Sooo Goood for Health during Indian Winter…

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Farali Bhakharwadi / Bhakharwadi for Fasting

Preparation time 10 minutes

Cooking time 10 minutes

Yield 20 to 25 pcs

 

Ingredients:

For Dough:

Amaranth Flour 1 cup

Oil 1 tbsp

Sesame Seeds 1 tbsp

Salt to taste

For Stuffing:

Raw Banana boiled 1

Ginger-Chilli Paste 1 tbsp

Dry Coconut grated ¼ cup

Sesame Seeds crushed 1 tbsp

Fennel Seeds Powder 1 ts

Garam Masala 1 ts

Peanuts Powder ¼ cup

Lemon Juice of 1 lemon

Sugar 1 tbsp

Oil to deep fry

Green Chutney for serving (optional)

 

Method:

Take Amaranth Flour in a bowl. Add Sesame Seeds and Salt. Mix well. Add Oil and mix well. Knead stiff dough adding littler water slowly as needed. Keep a side for 8-10 minutes. Meanwhile prepare stuffing.

 

Take all listed ingredients for stuffing in a bowl. Crush boiled Raw Banana while mixing everything very well.

 

Roll 2 or 3 thin and round chapatti of prepared dough. Spread prepared stuffing on each chapatti one bye one. Roll chapatti to wrap stuffing. Cut prepared rolls in small pieces.

 

Heat Oil to deep fry. Deep fry all pieces to light brownish. Turn over pieces while deep frying to fry them all around.

 

Optionally, arrange few Bhakharwadi on a serving plate. Pour Green Chutney spreading over them.

 

Serve Hot for its best taste.

 

Why Getting Bored with Usual Fasting Food…Enjoy Your Holy Fasting with this Bhakharwadi…

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Dahi Bhajiya Chat / Curd Fritters Chat

Preparation time 10 minutes

Cooking time 20 minutes

Servings 4

 

Ingredients:

For Bhajiya:

Gram Flour 1 cup

Semolina ¼ cup

Fresh Fenugreek Leaves ½ cup

Turmeric Powder ½ ts

Garlic Masala (Havej) 1 ts

Asafoetida Powder Pinch

Salt to taste

Oil 1 ts

Soda-bi-Carb ½ ts

Oil for deep frying

Other Ingredients:

Curd 1 cup

Sugar 2 tbsp

Salt to taste

Buttermilk 1 cup

Tamarind-Dates Chutney

Garlic Chutney

Mint Chutney

Sing Bhujiya

Spicy Thick Vermicelly (Spicy Gathiya)

Spiced Peanuts

Fresh Coriander Leaves

Onion chopped

Pomegranate Granules

 

Method:

For Bhajiya:

Take Gram Flour in a bowl. Add Semolina, Fresh Fenugreek Leaves, Turmeric Powder, Garlic Masala, Asafoetida Powder, Salt, Soda-bi-Carb and Oil. Mix well. Add little water slowly as needed to prepare thick batter.

 

Heat Oil to deep fry. Put number of small lumps of prepared batter in heated Oil. Deep fry while turning over occasionally to brownish.

 

Assembling Chat:

Soak prepared Bhajiya in Buttermilk for 3-4 minutes. Meanwhile do other preparation.

 

Take Curd in a bowl. Add Sugar and Salt. Mix well.

 

Take soaked Bhajiya in a serving bowl.

 

Pour spreading over Sweetened and Salted Curd.

 

Sprinkle Sing Bhujiya, Hot Gathiya and Spiced Peanuts.

 

Pour spreading over Tamarind-Dates Chutney, Garlic Chutney and Mint Chutney.

 

Sprinkle chopped Onion. Pomegranate Granules and Fresh Coriander Leaves.

 

Serve immediately after assembling to have fresh taste.

 

  Enjoy Fenugreek Bhajiya…

 

                                    Combined with Curd and Various Chutney…

 

                                                                        So Tempting in Cold and Rainy…

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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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