2/14/2015
by
sudhihere
Many times Bread preparation are very repetitive, here's a version that's quick to prepare and can be enjoyed any season. Prepared with Raw Banana, it provides Potassium and Vitamin benefits, also this recipe can be prepared with little oil on Tawa or in Oven or traditionally can be deep fried as well,
Ingredients
- Raw Banana (Boiled), Bread Slice, Lemon, Green Chili, Coriander Leaves
- Mirch Powder, Turmeric Powder, Salt, Sugar, Chaat Masala, Garam Masala
- For plating, Sev, Dates & Tamarind Chutney, Green Chutney
Recipe ~
- First of all, cut the Banana into half and then boil them.
- Mash the boiled Bananas nicely, same as Mashed Potatoes.
- Mix the mashed banana with rest of the ingredients to make the filling,
- Spread the filling evenly on the top of Bread slices,
- Shallow fry the Bread slice with as little oil as you prefer,
- If you prefer you can deep fry them as well, the banana won't come off from Bread.
- The Hyederabadi Toast are almost ready,
- Top it with Dates & Tamarind Chutney, Green Chutney & Sev, serve it hot,
2/14/2015
by
sudhihere
Dahi Puri name itself is mouth watering, traditionally prepared with Kala Chana or White Peas, this one with Garbanzo Beans tastes as good as well. Flavored with chaat masala, this can be a great appetizer,
Ingredients
- Boiled Garbanzo Beans, Onion, Raw Mango, Mirch Powder, Chaat Masala, Garam Masala
- Coriander Leaves, Sweetened Curd, Dates & Tamarind Chutney, Green Chutney
Recipe ~
- Boil the Garbanzo Beans, mix it with all other ingredients.
- Fill the Puri with Msala
- Add Date & Tamarind Chutney
- Add Green Chutney
- Add the Sweetened Curd
- Sprinkle Chaat Masala & Mirch Powder
- Finally sprinkle coriander and sev
- The Dahi Sev Puri is ready to enjoy.
1/27/2015
by
sudhihere
Sev Usal is one of the popular Gujarati Street food. It can be enjoyed as afternoon or party snack, a light evening dinner; during monsoon and winter, all in all, anytime, any day. Lets' cook it up,
Ingredients
For the Usal (Curry),
- 1 Cup White Peas, 2 tbsp Oil, Cumin Seeds, Asafoetida, Curry Leaves
- Green Chili, 2 Tomato, Turmeric Powder, Red Chili Powder, Pav Bhaji Masala
- Onion, Garlic, Coriander Leaves, Coriander Powder (Optional)
Recipe ~
- Soak the White Peas for 5-6 hours ahead of time and then pressure cook them.
- In a pan heat oil, add cumin seeds, asafoetida, curry leaves, ginger and garlic. Saute for 2 minutes.
- Add green chili and tomatoes, saute it well,
- Once tomatoes softness, add turmeric powder, pav bhaji masala and chili powder, mix it well.
- Finlly add the cooked white peas and cook it for 10 min. Usal is ready to eat.
- To garnish we will use, dates & tamarind chutney, garlic chutney, coriander chutney, onion & Sev,
- In a serving bowl, add the Usal, top it with all the Chutneys, Coriander leaves and Sev,
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.
8/08/2014
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.
7/18/2014
by
sudhihere
Who doesn't like Paav Bhaaji, all time favorite by many of us, so let's enjoy !!
Ingredients
- Eggplant, Green Peas, Sqaush, French Beans, Cauliflower. If u like add cabbage & 2 Potatoes
For tempering,
- Oil, Clove Powder, Onion, Garlic, Green Chili, Tomato (pureed), Lemon
- Paav Bhaaji Masala, Chili Powder, Turmeric Powder, Coriander Powder
Here's the Recipe,
- First of all, cut and steam all the vegetable in pressure cooker.
- Strain the water out steamed vegetables, and keep the water aside.
- Heat oil in a pan and add Clove Powder and onion, Saute it for 5 min.
- Then add garlic and green chili paste, continue to saute for 2 min.
- Add tomato puree and cook until oil starts separating from the gravy.
- Add Paav Bhaaji Masala and continue to saute for 2 more mins.
- Add other spices, Chili Powder, Coriander Powder and Turmeric Powder and mix it well.
- Finally, add all mashed vegetables, add lemon and cook for 10 to 15 minutes.
- If you like more gravy in Paav Bhaaji, add the strained water from the steamed vegetables.
- Cook for couple of more minuets after adding the water and the Paav Bhaaji is ready to enjoy.
Enjoy the Paav Bhaaji in traditional style with Paav or Bread or Roti or Paratha.
6/27/2014
by
sudhihere
Chai time, popular, mung daal Khasta Kachori, crispy and flaky !!
Ingredients
- Overnight soaked 1 cup Mung Daal, All purpose flour / Maida, Oil
- Turmeric Powder, Chili Powder, Coriander Powder, Fennel Seeds, Sesame Seeds, Aamchur Powder
- Asafoetida, Ginger, Finely Chopped Green Chilli, Coriander, Garam Masala & Salt to taste
For Garnishing,
- Onion, Sev, Coriander & Chat Masala
- Finely Diluted Curd, Coriander (Green) Chutney & Tamarind Chutney
Here's the Recipe,
- Prepare roti like dough using all purpose flour, oil and salt. Keep it aside for at least 15 minutes.
- Crush the overnight soaked mung daal, keep it coarse, not too fine.
- Heat 2 tsp oil in a pan, add asafoetida and then add the crushed daal to it.
- Add turmeric powder and add 1/2 cup water, let it cook on slow flame for 10 minutes.
- Mix it well and let it cook for 2 more minutes. Make sure there are no lumps of the daal.
- Now, add finely chopped green chilli, fennel seeds, sesame seeds and mix it well.
- Further add 1/2 tbsp chili powder, coriander powder, garam masala, aamchur powder and salt to taste.
- Let it cool and afterwards, if there are any more lumps, break them with hand.
Now let's prepare the Kachoris,
- Take small ball of the dough and roll it like a puri or small roti.
- Add 3 tbsp of the mixture to the center of the puri, and then fold the puri inwards around the edges
- Again roll it, but do not roll it hard. Also keep adding flour on either side while rolling the kachoris.
- Deep fry the kachoris, make sure to drop the kachoris from the side where you have folded the edges.
While serving, make a hole in the middle of Kachori. Then add curd and tamarind chutney, mix well, then add onion and green chutney. Top it with chat masala, sev, coriander and green chutney. Enjoy the delicious Kachori !!
