Honey Roti

Preparation time 5 minutes

Cooking time 15 minutes

Yield 5 Roti

 

Ingredients:

Whole Wheat Flour 1 cup

Black Pepper Powder Pinch

Fennel Seeds 1 ts

Sesame Seeds ½ ts

Cashew Nuts 2 tbsp

(coarsely ground)

Ghee 2 tbsp

Honey 1 tbsp

Ghee to shallow fry

 

Method:

Take Whole Wheat Flour in a bowl. Add Black Pepper Powder, Fennel Seeds, Sesame Seeds and coarsely ground Cashew Nuts. Mix well. Add Honey and mix well. Add Ghee and mix well. Knead semi soft dough adding water gradually as needed.

 

Roll number of small round thick Roti.

 

One by one, shallow fry all rolled Roti using Ghee.

 

Serve Fresh and Hot.

 

Energise Little Sweet Daughters on Gauri Vrat with Sweet & Energetic Honey Roti…

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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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Lemon Coriander Cauliflower Rice

Preparation time 10 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Oil 1 tbsp

Ginger-Garlic-Chilli 1 tbsp

(finely chopped)

Onion finely chopped 1

Cauliflower 300g

Vegetable Stock Cube 1

Rice partially cooked 1 cup

Salt to taste

Lemon Zest ½ ts

Fresh Coriander Leaves chopped ¼ cup

Lemon Juice ½ ts

 

Method:

Wash, clean and grate Cauliflower.

 

Take ½ cup of water in a pan and put it on medium flame. Dilute Vegetable Stock Cube in it.

 

Heat Oil in a pan.

 

Add finely chopped Ginger, Garlic, Chilli, Onion and sauté.

 

Add grated Cauliflower.

 

Add Vegetable Stock Cube water. Cook it for 2-3 minutes.

 

Add partially cooked Rice and Salt. Mix well. Cover with a lid and cook.

 

When it is cooked, add Lemon Zest, Fresh Coriander Leaves and Lemon Jiuce. Mix well.

 

Serve Fresh and Hot.

 

Make Rice better Delicious with Zest of Lemon, Freshness of Coriander Leaves and Yummy Cauliflower.

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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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Khushka Biryani

Preparation time 10 minutes

Cooking time 15 minuts

For 2 Persons

 

Ingredients:

For Paste:

Ghee 1 ts

Cinnamon 1 pc

Clove buds 3

Kapok buds (Marathi Moggu) 3

Cardamom 1

Nutmeg Powder Pinch

Onion chopped 1

Garlic buds chopped 5

Ginger 1 pc

Green Chilli chopped 2

Fresh Coriander Leaves 2 tbsp

Fresh Mint Leaves 2 tbsp

 

For Biryani:

Ghee 2 tbsp

Cinnamon Leaf 1

Star Anise (Badiyan) 2

Onion chopped 1

Tomato chopped 1

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Coriander-Cumin Powder 1 ts

Salt to taste

Curd ¼ cup

Rice soaked ½ cup

 

Fresh Coriander Leaves for garnishing.

 

Method:

Heat Ghee in a pan on low flame.

 

Add all listed ingredients for  paste and sauté well.

 

Leave it to cool off.

 

In a wet grinding jar of mixer, crush to fine paste.

 

Heat Ghee in a pan on low flame. Add Cinnamon Leaf, Star Anise, chopped Onion and Salt. Mix well while sautéing.

 

Add chopped Tomato. Mix well.

 

Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder, Salt and prepared paste. Sauté it well.

 

Add Curd and mix well.

 

Add soaked Rice and 1 cup of water. Stir to bottom occasionally to prevent sticking Rice. Cook on medium flame until Rice is cooked well and there is no excess water remaining. When little water remain, reduce flame to low.

 

Take in a serving bowl.

 

Sprinkle Fresh Coriander Leaves to garnish.

 

Serve Fresh and Hot.

 

Biryani is One of The Most Popular Indian Dish around The World…

This Biryani is taught to us by South Indians with The Special Flavour of

 

Kapok Buds (Marathi Moggu)

 

Make Your Simple Rice a Mouth Watering Dish with South Indian Style.

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Chana Madra

Preparation time 5 minutes

Cooking time 20 minutes

For 2 persons

 

Ingredients:

For Paste:

Rice 2 tbsp

Cardamom granules of 2 cardamom

For Madra:

Mustard Oil or Ghee 1 tbsp

Asafoetida Powder Pinch

Clove buds 2

Cinnamon 1

Cardamom whole 1

Cumin Seeds 1 ts

Coriander-Cumin Powder 2 ts

Turmeric Powder 1 ts

White Chickpeas boiled 1 cup

Curd 1 cup

Salt to taste

Ghee 1 ts

 

Method:

Take Rice and Cardamom granules in a bowl. Add ¼ cup of water. Leave it for approx 1 hour. Than grind it in wet grinding jar to fine paste.

 

Heat Mustard Oil or Ghee in a pan. Add Asafoetida Powder, Clove buds, Cinnamon, Cardamom and Cumin Seeds. When crackled, add Coriander-Cumin Powder and Turmeric Powder. Mix well and cook for 1-2 minutes. Add boiled White Chickpeas, Curd, prepared Rice Paste and Salt. Mix well and cook well for approx 10-12 minutes while stirring occasionally.

 

Take it in a serving bowl. Put a spoonful of Ghee on top of it.

 

Serve Hot with Boiled or Steamed Rice.

One More…From the Lap of Himalayas…Mountainous Himachal Pradesh…

 

To Make You Feel…Full of Energy…to be Mountaineer…

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Matav

Preparation time 30 minutes

Cooking time 10 minutes

For 2 persons

 

Ingredients:

Peanuts 2 cups

Fresh Coconut 1

Potato grated 1

Onion grated 1

Tomato grated 1

Cabbage grated ½ cup

Spinach blanched ½ cup

Corn boiled ½ cup

Ginger-Garlic-Chilli Paste 1 tbsp

Salt to taste

 

Method:

Crush Peanuts. Soak crushed Peanuts in hot water for 1 hour. Strain with a white thin cloth to prepare Peanuts Milk.

 

Crush Coconut. Soak crushed coconut in hot water for 1 hour. Strain with a white thin cloth to prepare Coconut Milk.

 

Take Peanuts Milk and Coconut Milk in a pan. Add grated Potato, Onion and Tomato. Add Ginger-Garlic-Chilli Paste. Add Salt. Boil on medium flame for approx 5 to 7 minutes while stirring eventually. Add grated Cabbage, blanched Spinach and boiled Corn. Continue boiling on medium flame for 5-7 minutes again.

 

Serve with Rice or pieces of Chapati or pieces of Bread as per choice.

 

Enjoy Authentic African Healthy and Nutritious Matav.

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Green Bhaji Pav

Preparation time 15 minutes

Cooking time 15 minutes

For 2 persons

 

Ingredients:

Oil 2 tbsp

Ginger-Garlic-Chilli Paste 1 tbsp

Spring Onion chopped 1 cup

Spring Garlic chopped ¼ cup

Tomato chopped 2

Capsicum chopped 1

Mix Vegetables chopped 2 cup

(Egg Plants, Potato, Bottle Gourd, Cabbage, Cauliflower)

Spinach Puree ½ cup

Green Peas 2 tbsp

Pavbhaji Masala 1 ts

Garam Masala 1 ts

Salt to taste

Spring Garlic chopped for tempering             2 tbsp

Onion Rings for garnishing

Buns for serving

Method:

Heat Oil in a pan. Add Ginger-Garlic-Chilli Paste, Spring Onion, Spring Garlic, Tomato, Capsicum and Mix Vegetables. Partially cook on low-medium flame for a while. Add Pavbhaji Masala, Garam Masala and Salt. Mix well. Add Spinach Puree and Green Peas. Continue cooking for a while.

 

In another pan, heat Oil. Temper Spring Garlic in heated oil.

 

Pour tempered Spring Garlic on cooked vegetable.

 

Garnish with Onion Rings.

 

Serve with Buns.

 

Enjoy Diversified Taste of Bambaiya Bhaji Pav (Mumbai Bhaji Pav).

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Val ni Biryani – Butter Beans Biryani

Preparation time 10 minutes

Cooking time 20 minutes

For 4 persons

 

Ingredients:

Ghee 1 tbsp

Oil 1 tbsp

Black Pepper whole 1 ts

Cinnamon Leaves 2

Curry Leaves 4-5

Asafoetida Powder Pinch

Ginger chopped 1 tbsp

Green Chilli chopped big pieces 3 chilli

Nutmeg Powder Pinch

Spring Onion chopped 1 cup

Fresh Butter Beans ½ cup

Egg Planst chopped 5

Carrot chopped cubes or round slices 1

Coli Flower big pieces ½ cup

Cabbage grated ½ cup

Baby Potatoes whole, boiled and peeled 7

Salt to taste

Curd ½ cup

Dry Grapes / Raisin 2 tbsp

Garam Masala 1 ts

Cinnamon-Clove Powder 1 ts

Rice boiled or steamed 2 cups

Biryani Masala 1 tbsp

Roasted Cashew Nuts 2 tbsp

Method:

Mix Biryani Masala with boiled or steamed Rice and keep a side to use later.

 

Preheat clay pot or clay pan. Put Ghee and Oil, when heated, add Black Pepper, Cinnamon Leaves, Curry Leaves, Asafoetida Powder, Ginger and Green Chilli. Stir to mix well on high flame for 2-3 minutes. Add Nutmeg Powder, Spring Onion, Butter Beans, Egg Plants, Carrot, Coli Flower, Cabbage and Baby Potatoes. Add Curd and Salt and mix well slowly taking care not to crush vegetables. Continue cooking on high flame for 3-4 minutes. Add Garam Masala, Dry Grapes, Cinnamon-Clove Powder and mix well again slowly taking care not to crush vegetables. Add prepared Rice, mix slowly and leave it on high flame for 2-3 minutes. Remove the pot or pan from flame.

 

Serve it fresh and hot on a serving plate.

 

Garnish with Roasted Cashew Nuts.

 

Fill Your Tummy with Biryani with Butter Beans, Full of Fiber and Fat-free Protein.

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