Jinjara nu Shak-Green Chickpeas Curry

Preparation time 15 minutes

Cooking time 10 minutes

For 2 Persons

 

Ingredients:

Oil 2 tbsp

Clove buds 5

Cumin Seeds 1 ts

Spring Onion chopped ½ cup

Onion chopped ½ cup

Ginger-Garlic-Chilli paste 1 tbsp

Salt to taste

Tomato grated 3

Green Chickpeas 1 cup

(boiled with salt and crushed)

Curd ½ cup

Star Anise powder ½ ts

Garam Masala ½ ts

 

Rotla and Salad for serving.

 

Method:

Heat Oil in a pan on medium flame.

 

Add Clove buds and Cumin Seeds. When spluttered, add chopped Onion, Spring Onion Salt and Ginger-Garlic-Chilli paste and sauté.

 

When sautéed, add boiled and crushed Green Chickpeas and Curd. Add little water as needed, mix it well while boiling on medium flame.

 

Add Star Anise powder and Garam Masala. Mix well and continue cooking for 3-4 minutes.

 

Serve Hot with Rotla and Salad.

 

Energize in Indian Winter with Protein full Green Chickpeas with Traditional Kathiyawadi Rotla.

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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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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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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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Thali-Full Meal-Chawli nu Shak ne Roti

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

 

Ingredients:

For Roti:

Whole Wheat Flour 1 cup

Oil 1 ts

Ataman

Ghee

 

For Shak:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder ¼ ts

Chowli (Long Beans) fine chopped 200g

Garlic crushed 5 buds

Tomato fine chopped 1

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Coriander-Cumin Powder 2 ts

 

Method:

For Roti:

Take Whole Wheat Flour in a mixing bowl.

 

Add Oil and mix very well.

 

Knead soft dough adding little water gradually.

 

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.

 

Leave pressure cooker cool off for 5 minutes.

 

Serve Hot with Roti.

 

This is just one wonder from GUJARATI KITCHEN…

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Chana Bateta

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings 2

Ingredients:

Potato boiled 3

Chickpeas boiled ½ cup

Oil 2 tbsp

Red Chilli Powder 3 tbsp

Garlic Masala (Havej) 3 tbsp

Fresh Coriander Leaves 2 tbsp

Salt to taste

 

For Red Chutney:

Sweet Potato 1

Tomato 5

Red Chilli Powder 1 tbsp

Jaggery 1 ts

Garlic Masala (Havej) 1 tbsp

Salt to taste

 

For Green Chutney:

Green Chilli 5

Potato boiled ½

Salt to taste

 

Deep fried colourful Fryums for garnishing.

 

Method:

For Red Chutney:

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.

 

This is Really Irresistible for Everyone at Home…

Enjoy Anytime…

Sports Time…Movie Time…

Cartoon Time…Saas Bahu Serial Time…

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Rasiya Muthiya – Saucy Fist

Preparation time 10 minutes

Cooking time 10 minutes

For 2 persons

 

Ingredients:

For Fist (Muthiya):

Whole Wheat Flour ½ cup

Gram Flour ¼ cup

Grated Bottle Gourd ½ cup

Oil 1 tbsp

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Salt to taste

Soda-bi-Carb Pinch

For Sauce (Ras):

Buttermilk 2 cup

Gram Flour 1 tbsp

Oil 2 tbsp

Mustard Seeds 1 ts

Cumin Seeds 1 ts

Asafoetida Powder Pinch

Curry Leaves 5-6

Garlic Chutney homemade 1 ts

Turmeric Powder ½ ts

Salt to taste

Fresh Coriander Leaves 1 tbsp

 

Onion Rings for garnishing

 

Method:

For Fist (Muthiya):

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…

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