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…
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…
Cover prepared dough and leave it to rest for 10 minutes.
Take a pinch of dough and make a ball of it and squeeze it lightly between two palms to flatten it little.
Coat it all around with Ataman (Whole Wheat Flour dry) to make it easier to roll.
Roll it using rolling board and rolling stick giving thin round shape.
Coat it with Ataman frequently while rolling to prevent it sticking on rolling board.
Preheat roasting pan on medium flame.
Partly roast one side of rolled Roti on preheated pan.
Flip Roti to roast another side. Roast this side properly.
Flip Roti again, remove the pan from flame, put partly roasted side of Roti facing down direct on flame. Touch Roti on flame very lightly with a flat head spoon. Roti will inflate. Take care of not burning Roti.
Remove Roti from flame, flip it and put it on a plate.
Apply Ghee on the top surface of Roti.
Repeat to make number of Roti.
For Shak:
Heat Oil in a pressure cooker on high flame.
Add Mustard Seeds, Cumin Seeds, Asafoetida Powder and fine chopped Chawli. Mix well.
Add crushed Garlic and fine chopped Tomato. Mix well.
Add Turmeric Powder, Red Chilli Powder and Coriande-Cumin Powder. Mix well while sautéing.
Add ¼ cup of water and pressure cook to 2 whistles.
Take Sweet Potato and Tomato in a pressure cooker. Add 1 cup of water. Pressure cook up to 1 whistle. Leave the pressure cooker to cool down.
Remove the content with water from pressure cooker in a wet grinding jar of mixer. Add Red Chilli Powder, Jaggery, Garlic Masala and Salt. Grind it to fine texture. Remove it in a bowl.
Red Chutney is ready. Keep a side.
For Green Chutney:
Take Green Chilli, boiled Potato half and Salt in a wet grinding jar of mixer. No water at all, please. Grind it well. Remove it in a bowl.
Green Chutney is ready. Keep a side.
For Assembling:
Take boiled Potato and Chickpeas in a bowl. Pour 2 tbsp of Oil on it. Sprinkle Red Chilli Powder, Garlic Masala, Fresh Coriander Leaves and Salt. Toss it slowly to mix sprinkled spices.
Remove it in a serving bowl. Pour spreading Red Chutney and Green Chutney over it.
Sprinkle deep fried Fryums to garnish.
Serve immediately after assembling to enjoy freshness.
Take Whole Wheat Flour and Gram Flour in a bowl. Add Turmeric Powder, Red Chilli Powder, Salt and Soda-bi-Carb. Mix well. Add Oil and mix well. Add grated Bottle Gourd. Mix well and knead semi stiff dough. Add very little water only if needed.
For Sauce (Ras):
Take Buttermilk in a bowl. Add ½ cup of Water and Gram Flour. Mix very well. Please don’t leave any lump of Gram Flour. If it needs, use blender.
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder and Curry Leaves. When spluttered, add Garlic Chutney and Turmeric Powder and mix well. Add prepared mixture of Buttermilk and Salt. Set flame to high. When it starts to boil, put number of small fist of prepared Dough in boiling Sauce. Continue boiling for 8-10 minutes on high flame. Partially cover the pan with a lid while boiling.
When fists are cooked, Saucy Fist (Rasiya Muthiya) is ready.
Transfer in a serving bowl.
Garnish with sprinkle of Fresh Coriander Leaves and Onion Rings.
Serve Hot.
Enjoy One More Mouth Filling and Satisfying Gujarati Healthy Dish…Saucy Fist…Famous as Rasiya Muthiya…
Take ¼ cup of water in a bowl. Add Oil, Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Gram Flour and knead dough. It will become soft dough. Fill it in Kitchen Press machine with Vermicelli . Keep it a side.
For Curry:
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add boiled Fenugreek granules, Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Salt. Mix well and cook on medium flame for 3-4 minutes. Add approx 2 glasses of water and Jaggery and boil it. When water starts to boil, using Kitchen Press machine, fall Gram Flour Vermicelli direct in boiling water spreading all over, not making heap. Continue cooking on medium flame until excess water steam away and Vermicelli is boiled well. It may take approx 8-10 minutes.
Take it in a serving bowl.
Garnish with Fresh Coriander Leaves.
Leave it to cool down to room temperature.
No Need to Miss Curry even on Non-cooking Day celebration…Shitla Satam…
