Take in a bowl, Chilli Vinegar, Lemon Juice, Black Salt Powder, Black Pepper Powder, Red Chilli Powder and Roasted Cumin Seeds Powder and mix well. Dressing is ready. Keep a side.
In another bowl, take boiled Green Gram Sprouts, finely chopped Onion and chopped Fresh Coriander Leaves. Add half of prepared Dressing.
Take 2-3 cups of water in a pan. Add little salt in it and put the pan on flame. When water becomes hot, add Cabbage Leaves in the water. When Cabbage Leaves are parboiled, remove the pan from the flame.
Remove parboiled Cabbage Leaves from the water and put them separately on a plate.
Put 2-3 tbsp of prepared Green Gram mixture on each leaf and roll each leaf to wrap the stuffing.
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)…
Heat Oil in a deep fry pan. Deep fry Whole Eggplants until they soften.
Heat Ghee in a pan. Add Cumin Seeds. When crackled, add Onion Paste and Ginger-Garlic Paste. When sautéed, add Tomato Puree, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder. Mix well. Add little water, approx ¼ cup and Salt. Cook until water steam away. Add Sugar and Fresh Cream. Mix well and continue cooking on medium flame for 3-4 minutes. Add deep fried Eggplants and mix well. Cook on medium flame for 2-3 minutes.
Take it on a serving plate.
Garnish with sprinkle of Fresh Coriander Leave.
Serve Hot with Roti and Rice.
Enjoy Spiceful Eggplants in UP (Uttar Pradesh) Style…Baingan Mussalam…
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.
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.
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.
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…