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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Farali Pakoda

Preparation time 5 minutes

Cooking  time 10 minutes

For 2 Persons

 

Ingredients:

Potato 1

Sweet Potato 1

Yam (Suran) 100g

Ginger-Chilli finely chopped 3 tbsp

Black Pepper Powder ½ ts

Amaranth Flour 1 cup

Lemon Juice ½ ts

Salt to taste

Oil to deep fry

 

Green Chutney for serving

 

Method:

Grate Potato, Sweet Potato and Yam and mix.

 

Add finely chopped Ginger-Chilli, Black Pepper Powder, Lemon Juice and Salt. Mix well.

 

Add and mix Amaranth Flour as needed to prepare thick mixture.

 

Heat Oil to deep fry.

 

Put number of small lumps of prepared mixture in heated oil to deep fry.

 

Flip when necessary to deep fry well all around.

 

Fry to dark brownish to make crispy.

 

Serve hot with Green Chutney.

 

Make Your Fasting Day a Feast Day with this Farali Pakoda.

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Vegetable Kolhapuri (Sabji)

Preparation time 20 minutes

Cooking time 30 minutes

For 4 Persons

 

Ingredients:

For Kolhapuri Spicing:

Kashmiri Dry Red Chilli 4

Poppy Seeds 1 tbsp

Coriander Granules whole 1 tbsp

Dry Coconut grated 2 tbsp

Sesame Seeds 1 tbsp

Cinnamon 1 small pc

Clove 5 buds

Black Pepper Granules 4

Big Cardamom 1

 

For Vegetable Mixture:

Oil 2 tbsp

Cumin Seeds ½ ts

Potato 1

Cauliflower 100 g

Green Beans / French Beans 100 g

Capsicum 100 g

Carrot 100 g

Green Peas 50 g

Salt to taste

 

For Gravy:

Oil 2 tbsp

Cumin Seeds ½ ts

Onion finely chopped 2

Garlic-Ginger Paste 1 tbsp

Tomato 3

Salt to taste

Red Chilli Powder 1 ts

Coriander Cumin Powder 1 ts

Turmeric Powder ½ ts

Kitchen King Masala 1 ts

 

Fresh Coriander Leaves for garnishing

 

Method:

For Kolhapuri Spicing:

Preheat a non-stick pan.

 

Take all listed ingredients for Spicing in a pre-heated non-stick pan and dry roast very well.

 

Take care of not burning any ingredients.

 

When roasted, spread them on a dry cloth or a big plate and leave for few minutes to cool off.

 

Then, take in a dry grinding jar of mixer and crush to fine powder. Keep it a side.

 

For Vegetabel Mixture:

Chop all listed vegetables in long shape like strips and keep each vegetable separately.

 

Heat Oil in a pan.

 

Add Cumin Seeds.

 

When crackled, add all chopped vegetables one by one and add Salt. Mix well.

 

Cover the pan with a lid and cook until all vegetable soften. Add very little water only if required.

 

When all vegetable soften, remove pan from flame and keep it a side.

 

For Gravy:

Crush Tomato in mixer and keep it a side.

 

Heat Oil in a pan.

 

Add Cumin Seeds, Garlic-Ginger Paste, finely chopped Onion and Salt.

 

When Onion softens, add crushed Tomato and cook for 1 to 2 minutes on medium flame.

 

Then, add Red Chilli Powder, Coriander Cumin Powder, Turmeric Powder, Kitchen King Masala and prepared Kolhapuri Spicing and sauté very well on medium flame until Oil starts to get separated around the stuff in pan.

 

Now, add prepared Vegetable Mixture and water as required (approx. ½ cup). Continue cooking on medium flame while mixing slowly taking care of not crushing vegetable.

 

When mixed very well, remove pan from flame.

 

Take in a serving bowl.

 

Sprinkle Fresh Coriander Leaves to garnish.

 

Serve Fresh and Hot with Roti, Naan or Paratha of choice.

 

Vegetable Kolhapuri is a must Sabji on Menu of Indian Restaurants around in towns.

 

Here it is in your own kitchen.

 

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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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Hariyali Sabudana Khichdi

Preparation time 10 minutes

Cooking time 5 minutes

For 2 Persons

 

Ingredients:

For Paste:

Fresh Coconut grated ½ cup

Green Chilli 3

Fresh Coriander Leaves ½ cup

Lemon Juice of 1 Lemon

Sugar 1 tbsp

Salt to taste

 

For Tempering:

Oil 1 tbsp

Cumin Seeds 1 ts

Green Chilli chopped 1

Curry Leaves 5

Potato boiled and chopped 1

Tapioca Sago (Sabudana) soaked 1 cup

Roasted Peanuts crushed 2 tbsp

 

Method:

For Paste:

Take all listed ingredients for Paste in a jar of mixer.

 

Crush to fine Paste. Keep it a side.

 

For Tempering:

Add 1 tbsp of Oil in soaked Sago.

 

Mix prepared Paste with soaked Sago. Keep it a side.

 

Heat Oil in a pan.

 

Add Cumin Seeds, chopped Green Chilli and Curry Leaves.

 

When crackled, add boiled and chopped Potato and Salt. Mix well and cook until Potato is cooked well.

 

Then, add Sago and cook while mixing slowly on low flame to prevent burning and sticking at the bottom of the pan.

 

Now, add crushed Roasted Peanuts and mix well and continue cooking for a while on low flame.

 

Enjoy Your Holy Fasting with Hot Hariyali Sabudana Khichdi.

 

Yummy Looking… Differently Tasting…Hariyali Sabudana Khichdi…

 

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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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Triranga Pulao / Tri Coloured Pilao

Preparation time 5 minutes

Cooking time 10 minutes

Servings 3

 

Ingredients:

Boiled or Steamed Rice 3 cup

(Excess rice after meal)

For White Rice:

Butter 2 tbsp

Cumin Seeds 1 ts

Cashew Nuts 1 tbsp

Tutti Fruitty 1 tbsp

Salt to taste

For Green Rice:

Green Chutney 3 tbsp

For Red Rice:

Butter 2 tbsp

Onion finely chopped 1

Garlic Paste 1 ts

Beet Root grated 1 tbsp

Tomato Puree ½ cup

Salt to taste

Garam Masala 1 ts

Red Chilli Powder 1 ts

Tomato Ketchup 1 ts

 

Butter for Greasing.

 

Tomato Ketchup for garnishing.

 

Method:

For White Rice:

Take 1 cup of Rice in a bowl. Add Butter, Cumin Seeds, Cashew Nuts, Tutti Fruitty and Salt. Mix well. Keep a side.

 

For Green Rice:

Take 1 cup of Rice in a bowl. Add Green Chutney and mix well. Keep a side.

 

For Red Rice:

Heat Butter in a pan. Add finely chopped Onion. When Onion softens, add Garlic Paste. When sautéed, add Tomato Puree, grated Beet Root, Salt, Garam Masala, Red Chilli Powder. Mix well. Cook for 3-4 minutes on medium flame. Add Tomato Ketchup and mix well. Add 1 cup of Rice. Mix well. Remove the pan from the flame.

 

Grease baking dish with Butter. Make 3 layers each of prepared coloured Rice.

 

Microwave for 30 seconds only.

 

Enjoy The Simple Rice…Same Rice…Excess Rice…

 

                                                            Modified in Three Delicious Flavours…

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Tava Paneer

Preparation time 10 minutes

Cooking time 10 minutes

For 2 Persons

 

Ingredients:

For Marinating:

Hund Curd 4 tbsp

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Garam Masala 1 ts

Salt to taste

Chat Masala ½ ts

Gram Flour roasted 2 tbsp

Lemon Juice 1 ts

Oil 1 ts

 

For Sabji:

Cottage Cheese (Paneer) 250g

(chopped big cubes)

Oil 2 tbsp

Gigner-Garlic-Green Chilli chopped 2 tbsp

Onion chopped 1

Salt to taste

Tomato chopped 2

Capsicum chopped 1

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Coriander Cumin Powder 1 ts

Kitchenking Masala 1 ts

Dried Fenugreek Leaves 1 ts

 

Fresh Coriander Leaves for garnishing

 

Method:

Take all listed ingredients for marinating together in a bowl and mix very well.

 

Add chopped big cubes of Cottage Cheese, mix very well, then leave for at least 30 minutes for marinating.

 

Now, heat Oil in a flat pan.

 

Add chopped Ginger-Garlic-Green Chilli, Onion and Salt. Mix well and sauté.

 

Then, add chopped Tomato and Capsicum and sauté.

 

Add Turmeric Powder, Red Chilli Powder, Coriander Cumin Powder and Kitchenking Masala and continue sautéing on medium flame until Oil starts to get separated around the stuff on flat pan.

 

Then, add little water and cook for 1-2 minutes on medium flame.

 

Then, add marinated Cottage Cheese and continue cooking for 1-2 minutes on medium flame.

 

When cooked well, add Dried Fenugreek Leaves and mix very well.

 

Remove prepared stuff on a serving plate.

 

Sprinkle Fresh Coriander Leaves to garnish.

 

Serve Fresh and Hot with Roti, Naan or Paratha of choice.

 

Paneer cooked on Tava… Tava Paneer…

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Idli Lolli with Veges

Preparation time 5 minutes

Cooking time 15 minutes

Servings 5

 

Ingredients:

Mini Idli 1 bowlful

Oil 3 tbsp

Butter 2 tbsp

Sesame Seeds 1 ts

Tomato Ketchup 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Sugar 1 ts

Capsicum chopped big pieces of 1 capsicum

Onion

(cut in 2 pieces, peel and separate layers) of 1 onion

Tomato chopped round slices of 1 tomato

Black Pepper Powder ½ ts

Salt to taste

Sate Sticks / Satay Sticks for assembling

 

Method:

Heat 1 tbsp of Oil and 1 tbsp of Butter together in a pan. Add Sesame Seeds. When spluttered, add half bowlful of  Mini Idli and Tomato Ketchup. Stir fry it. Keep it a side.

 

Heat 1 tbsp of Oil and 1 tbsp of Butter together in another pan. Add Mustard Seeds and Cumin Seeds. When spluttered, add remaining half bowlful of Mini Idli and Sugar. Stir fry it. Keep it a side.

 

Heat 1 tbsp of Oil in one another pan. Add Onion and Capsicum pieces. Stir fry for 1-2 minutes on low flame, add chopped Tomato, Black Pepper Powder and Salt. Stir fry it. Keep it a side.

 

On a Sate Stick, string Mini Idli stir fried with Sesame Seeds, Tomato Slice, Onion, Mini Idli stir fried with Mustard Seeds and Cumin Seeds and Capsicum piece. Repeat to prepare number of Sate Sticks.

 

Grill them for 3-4 minutes on low temperature or low flame.

 

Arrange them standing in a small glass.

 

Serve immediately after assembling.

 

Saucy Idli…Satisfying Idli…Sylish Idli…Satay Idli…SUPERB IDLIIIII…

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