8/22/2014
by
sudhihere
Sev Khamni is popular Gujarati Snacks & Breakfast from Surat area. Sev Khamni is made from either directly Khaman itself or authentically from the Chana Daal itself. Sev Khamani is also known as Amiri,
Ingredients
For Khaman,
- 1 Cup Chana Dal, 3-4 Cloves of Garlic, Small Piece of Ginger, 2 Green Chilli
- Turmeric Powder, 1 tsp Citric Acid, Salt to taste, 2 tbsp Sugar, Pinch of Asafoetida, Oil
For Chutney,
- 1 Green Chilli, Lime, Coriander Leaves, Sugar & Salt to Taste
For the Tempering/Tadka,
- 5 tbsp Oil, Mustard Seeds, Asafoetida, 1 Green Chilli, 3 tbsp Sugar & 1/2 cup Water
Recipe ~
- Soak the Chana Dal overnight then crush it along with garlic, ginger & green chillies.
- Next add the turmeric powder, citric acid, salt, sugar, oil & asafoetida and mix it by hand for 5 minutes.
- Next grease a pan and pour the mixture into it and steam cook it for 15-20 minutes.
- The Dhokla is ready, now let it completely cool down otherwise it will mash.
- Now, crush the Dhokla/Khaman by hand to prepare the Khamani.
- Keep 1/3 of the crushed dhokla aside for chutney and 2/3 will be used for Khamani.
- Prepare chutney with crushed dhokla, coriander, lime, chillies and sugar. Do not add water.
Now we'll be tempering the Khamani,
- In a pan, add oil, mustard seeds, asafoetida, some water and sugar.
- After 2-3 minutes, add the Crushed Khaman and then mix it well, cook it for 3-4 minutes.
Here's everything ready for the dish, next is to serve it,
Top it with Sev, Coconut, Coriander Leaves, Pomegranate Seeds and Chutney.
8/22/2014
by
sudhihere
Undhiyu recipe is traditional Gujarati style mixed vegetable curry made using winter vegetables and peanuts-sesame-chilli gravy. This is one of the healthy curry, made from various green/frsh vegetables.
Ingredients
For Muthiya,
- 1 Cup Whole Wheat Flour, 2 Tsp Gram Flour, Coriander Powder, Turmeric Powder, Chilli Powder
- Fresh Fengugreek, Coriander Leaves, Garam Masala, Lemon, Salt, Oil
For the Masala,
- Roasted Peanut, 1 Bunch Coriander Leaves, 3-4 Green Chiles, Ginger, Garlic
- 1 Lime, 4 Tsp Sesame Seeds, 3 Tsp Sugar Powder, Salt to taste
Following Vegetables for Undhiyu,
- Surti Papadi, Small Eggplants, Green Tuver, Green Peas, Potato, Yam (Suran), Purple Yam, Plantin
Recipe ~
First let's prepare the Muthiya for Undhiyu,
- Mix all ingredients well and create a dough.
- Prepare small balls and deep fry them on medium flame.
- Fry the balls until they are brown, keep it aside.
Next we will prepare the Masala for Undhiyu,
- Roast the peanuts and grind all the ingredients well.
- Do not add water, adjust the sweet and sour taste as needed.
- Slit the Eggplant and Potatos and stuff them with Masala.
- Toss Yam, Purple Yam and other vegetables with rest of the Masala.
We're all set to finally prepare the Undhiyu,
- Using the same oil used for deep frying the Muthiya, we'll prepare the Undhiyu.
- In a pressure cooker heat 4-5 tbsp oil and add asafoetida.
- Add Surti Papdi, Green Tuver, Green Peas, Yam and Purple Yam and mix it.
- Now add the Eggplants and Potatoes with rest of the vegetables.
- Finally add Plantin and Muthiya, let it cook for 7-8 minutes.
- Add 2/3 cups of water, close the lid and cook it for 3-4 whistles.
Undhiyu is ready, top it with Sev and serve is Hot.
Eat it while hot otherwise the peanuts will soak most of the gravy.
8/08/2014
by
sudhihere
Dabeli is another popular on the go snack from Gujarat, which is not popular throughout India. It tastes, sweet, spicy and tangy, and is delight for taste buds. Let's not delay any further and make it right away,
Ingredients
- 5 Medium Sized Boiled Potato, Oil, Butter, Paav Bread
- Masala Peanuts, Masala Chana Daal, Sev, Dabeli Masala
- Pomegranate, Garlic Chutney, Date-Tamarind Chutney Coriander
Recipe ~
For Dabeli we need some preparation,
# Let's make Garlic Chutney,
- Crush 4-5 cloves of Garlic and finely mix it with Red Chili Powder.
- Add some water to the mix, keep thick consistency for this Chutney.
# Next let's prepare the Date-Tamrind Chutney,
- Pressure cook 15-20 dates until 3 whistles
- Once it cools off, blend it in mixer or using blender and then filter it.
- Cook this in a pan, add Garam Masala, Salt, 3 spoon Tamarind Pulp and Coriander Powder.
- Let is cook for 3-4 minutes, the add Chili Powder and let it cook for 5 more minutes.
Now let's prepare the filling,
- Separately mix 1/2 cup of Dates-Tamarind Chutney with 1 spoon Dabeli Masala.
- In a pan, heat 2 tbsp oil and add mix from above and cook it for 2 minutes.
- Now mix the boiled mashed potatoes and mix it well. Cook for 4-5 minutes.
- Add salt to taste and top it with Coriander and Pomegranate.
Now let's prepare the Dabeli,
- Cut slit the Paav all the way but keeping one edge uncut, so you can open it.
- Spread the Garlic Chutney on the bottom side and then apply some Date-Tamarind Chutney.
- Add the Dabeli Masala and press it, so you can do add other items.
- Add Masala Peanuts, Masala Chana Daa, Optionally Onion and Sev.
- On the top side of Paav, add some more Date-Tamarind Chutney and close the Paav.
- Heat the Dabeli either side on a Tawa with Butter or Oil.
- Before serving, dip the Dabeli in Sev and enjoy it with Green Chutney or Date-Tamarind Chutney.
8/05/2014
by
sudhihere
Poha Chivda is a popular indian snack with too much oil, taste but not healthy, isn't it? Wrong, here's the microwave recipe to prepare healthy Super Thin Poha Chivda, with just 1½ tsp Oil. And the cooking process is hassle free and quick, as it will be ready to enjoy in just 7 minutes.
Ingredients
- 2 Cup Super Thin Poha
- ½ Green Chili, 5-6 Curry Leaves, ½ Cup Peanuts, 8-10 Cashew, 1/3 Cup Roasted Split Gram (Chana)
If u like then you can also add Raisins
- 1½ tsp Oil, ½ tsp Mustard Seeds, ½ tsp Sugar, ½ tsp Turmeric Powder, Pinch of Asafoetida & Salt
Microwave Recipe ~
For the following recipe, I've set my microwave on highest power.
- In a microwaveable bowl, heat the oil for 1½ min.
- Add musterd seeds, green chili and curry leaves; again heat it for 1½ min.
- Add peanuts and heat for 1 more min.
- Add asafoetida, turmeric powder, cashew nuts and roasted split gram; heat for 30 sec.
- Finally add poha and microwave it for 1 min, mix it well; and again microwave it for 1 min.
- After removing out of the microwave, add suger powder and salt to taste and mix it lightly.
Just make sure to lightly mix the ingredients at every step using plastic spoon.
The Poha Chivda is reday to enjoy with Tea, enjoy !!
8/03/2014
by
sudhihere
Hummus, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread or chips or consumed with falafel. I found the Hummus available in market, too bland in taste, hence I tried enhancing the flavor with more garlic and lemon. The recipe below covers both Tahini and Hummus,
Ingredients
For Tahini,
- 1/2 Cup Roasted Sesame Seeds, 1/4 Cup Olive Oil, 2 Cloves of Garlic
- Lemon (needed while consuming Tahini), Salt to taste & Water
For Hummus,
- 1 Cup Boiled Chickpeas, 1/4 Cup Olive Oil, Lemon
- Ground Cumin Powder, Mashed Garlic, Salt & Water
Recipe ~
We'll need Tahini for making Hummus, so first of all let's prepare Tahini. Roast the sesame seeds until brown. Throw it in Mixer bowl along with mashed garlic, salt to taste and olive oil,
Grind it, check the consistency every two minutes and continue until smooth paste,
Now let's work on Hummus,
- We'll need boiled Chickpeas, I overnight soaked the chickpeas and boiled it.
- In a mixer bowl, mix the Tahini and Lemon and give it whirl, the Tahini would turn mashy.
- Further add garlic, olive oil, ground cumin powder and salt to taste. Mix it for 1 more min.
- Then add Chickpeas and mix it for 2-3 mins, if it feels dry add some water.
Take the Hummus in a bowl, spread little oil on the top and sprinkle some Paprika powder,
8/02/2014
by
sudhihere
Rajgira (Amaranth) is botanically a 'non-cereal', hence can be enjoyed during fasting. Rajgira can be prepared for breads as well as curries. Here's Rajgira Paratha, which can be consumed wiith any curry during any meal or with tea at tea time. Let's enjoy it,
Ingredients
- 1 Cup Rajgira (Amaranth) Flour, 1/2 tsp Ghee, 1/2 Cup Milk, Salt to taste
Recipe ~
- Mix Rajgira flour, milk (room temperature), ghee and salt to taste,
-Knead the dough well and prepare thick dough for bhakhri,
- Keep the dough aside for 5-8 mins.
- Prepare a small ball from the dough and flatten with rolling pin.
- On nonstick tawa, cook the paratha side-by-side with little ghee.
Enjoy the Rajgira Paratha with Kele ki Sabji and/or Rajgira Kadhi.
8/02/2014
by
sudhihere
Rajgira (Amaranth) is botanically a 'non-cereal', hence can be enjoyed during fasting. Rajgira can be prepared for breads as well as curries. Here's one popular curry, Kadhi that can be enjoyed with breads. Also, like any other Kadhi, Rajgira Kadhi is prepared very quickly, let's get started,
Ingredients
- 1 Cup Yogurt, 1/4 Cup Rajgira (Amaranth) Flour, 1/2 tsp Ghee, Cumin Seeds
- 1 Whole Red Chili, 1 Green Chilli, 4-5 Curry Leaves, Ginger, Cilantro, Salt to taste
- Optionally to prepare Yellow Kadhi, 1/2 tbsp Chilli Powder, 1/2 tbsp Turmeric Powder
Recipe ~
- First of all finely mix the Yogurt and Rajgira (Amaranth) Flour together.
- In a deep pan, heat the ghee, add cumin seeds and let it crackle until light brown.
- Then add whole red chilli, curry leaves and green chilli, let it cook for 2 mins.
- Now add the yogurt and rajgira (amaranth) flour mixture to the pan, and add salt to taste.
- For yellow kadhi, add turmeric powder and optionally sugar if you like Sweet Kadhi.
- Let it cook for 12-15 mins, keep stirring the Kadhi, so it doesn't stick to the pan.
Kadhi will be a great complementary dish with Rajgira Paratha and Kele ki Sabji.
8/02/2014
by
sudhihere
Kele ki Sabji, prepared with ripe Banana, has unique sweet and tangy flavor. This curry can be prepared within 5-7 min and can be enjoyed during fasting too. Let's get started with quick'n easy recipe,
Ingredients
- 2 Ripe Banana, 1 tsp Oil, 1/2 tbsp Chilli Powder, 1/2 tbsp Turmeric Powder
- Cumin Seeds, 1 Green Chili, 4-5 Curry Leaves, Salt to taste, Cilantro
Recipe ~
- First slice the bananas, however you want but round ones are easy to cook,
- In a pan, add oil, add cumin seeds and let it crackle.
- Add curry leaves and green chillis, let it cook for 2 mins.
- Add turmeric powder and after 30 sec, add bananas. Add saltl to taste.
- Do not mix with ladle, if possible toss it, otherwise banana will mash.
- Finally add chili powder and let it cook for 2 more mins.
- Top it with cilantro and enjoy the curry with Rajgira Paratha.
