Heat Oil in a pan. Add chopped Fresh Fenugreek Leaves and Spring Garlic and sauté. Take it in to a mixing bowl. Add all remaining listed ingredients and mix very well.
Take approx 2 tbsp of prepared mixture. Make a small ball of it and press lightly between two palms. Repeat to prepare number of Tikki.
Shallow fry all prepared Tikki and keep a side to use later.
Heat Oil and Butter in a pan on low flame. Saute Garlic Paste in it. Add Gram Flour and sauté. Add Tomato Puree and mix. Add Cinnamon-Clove Buds Powder, Star Anise Powder, Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder, Garam Masala, Jaggery and Salt. Mix well and cook well. Keep a side to use later.
For Vegetable Mixture:
Heat Butter in a pan on low flame. Sauté Spring Garlic in it. Add parboiled White Sweet Potato, Baby Potato, Red Sweet Potato, Cauliflower, Carrot. Sprinkle Salt and mix well while sautéing on low-medium flame.
For Sizzler Assembling:
Preheat sizzler plate to very hot. Arrange Cabbage Leaves on it. Put prepared Vegetable Mixture on arranged Cabbage Leaves. Pour spreading some prepared Sauce over Vegetable Mixture. Arrange prepared Tikki on it. Again pour remaining sauce over it.
Sizzle the plate with Butter and serve very hot Sizzler.
Ssss…iii…zzz…ling Taste of Veges…Sizzling Undhiyu…
Cut Eggplant vertically in 2 pieces. Scoop to remove little stuff from the middle of all pieces. Take care of not making hole through.
Take the removed stuff from middle of Eggplant pieces. Chop it in small pieces. Add 1 ts of Oil, Lemon Juice of ½ lemon and Salt. Mix well to prepare paste.
Apply this paste on all Eggplant Pieces.
Remaining paste, mix with Eggplant pieces.
Heat Butter in a pan on low flame. Add chopped Garlic, Onion and Capsicum. When sautéed, add Eggplant pieces and Salt. Mix well and cook on low flame for 4-5 minutes. Stir only if it seems the stuff at the bottom of the pan may burn and stick.
Add chopped Tomato and continue cooking on low flame for 3-4 minutes. Add Red Chilli Powder, Chilli Flakes, Oregano and Garam Masala. Mix well. Add Tomato Ketchup, Raisins, Walnuts and Salt. Mix well. Add 1 tbsp of Fresh Coriander Leave. Mix well. Remove the pan from the flame.
Fill in scooped Eggplant pieces with prepared Stuffing. Arrange on oven compatible plate. Sprinkle Cheese shred.
Pre-heat oven. Bake for 10 minutes at 200°.
After removing out of oven, leave it to cool down to warm temperature.
Transfer baked Eggplant pieces on a serving plate.
Garnish with sprinkle of Fresh Coriander Leaves.
Put little chopped Onion and a spoonful of Mayonnaise a side on serving plate.
Serve Warm Temperature.
Never Tasted Before Eggplant Taste…Turkish Style Eggplant…Imam Bayildi…
Lukewarm ¼ cup of water. Add Dry Yeast and Sugar and leave it for approx 5 minutes.
Take Whole Wheat Flour in a bowl. Add Ghee and Salt and mix well. Add prepared Yeast Water and mix well. Add Milk and knead very soft dough. Add water as needed. Knead it very well and leave it for approx 2 hours for fermenting.
Take all listed ingredients for Stuffing in a dry grinding jar of mixer. Crush it to fine powder.
Knead fermented dough a little. Take little dough and make a small ball. Using palm and fingers, give it a small round shape. Put 2-3 ts of prepared mixture for Stuffing on it and fold it to wrap stuffing.
Repeat to prepare number of Sidku and keep a side.
Preheat a non stick pan on low flame. Pour little Ghee spreading on preheated pan on the flame. Put number of prepared Sidku on the Pan with Ghee. Roast both sides to light brownish.
Arrange all roasted Sidku on a steamer plate.
Boil water in a steamer. When water comes to boil in a steamer, put steamer plate with roasted Sidku in it and steam for approx 5-7 minutes.
Arrange steamed Sidku on a serving plate. Pour thick Ghee around and on top of each Sidku on a serving plate.
Have a Delicious and Heavy Food Stuff from Mountainous state of India…Himachal Pradesh…
I suggest to make and enjoy this recipe in heavy winter season to digest easily.
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)…
Use wire mash to grill whole Garlic Buds with skin. Grill on low flame while turning Garlic Buds to roast all sides. Then, peel all grilled Buds and chop in big pieces.
Heat 1 tbsp of Butter in a pan on low flame. Add chopped Garlic, Onion and Green Chilli. When sautéed, add Spinach. Mix well and cook for 5-6 minutes on low flame while stirring. Remove the pan from the flame and leave it to cool down.
Then, take it in blending jar of mixer. Add Holy Basil Leaves. Add 1 cup of water. Blend it very well at high speed.
Strain it. Keep it a side.
Heat 1 tbsp of Butter in another pan on low flame. Add chopped capsicum. When sautéed, add prepared Spinach mixture. Add Oreagno, Chilli Flakes, Salt and Corn Flour Slurry. Stir it occasionally while on low flame for 4-5 minutes. Add Lemon Juice. Stir it and remove the pan from the flame.
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…
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…