Gujrati dishes......

Oondhiya

Ingredients

100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil Method For ghatta:

Mix all ingredients, make stiff dough. Form into small oval, dumplings Heat the 4 tbsp. oil,fry ghattas for 2 minutes. Remove from oil. Keep aside.
1. Use a heavy large sauce pan.

To proceed:

Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste. Marinate for 30minutes. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir.
1. Serve hot, either as is, or with parathas.

Making time: 1 hour
Makes: 5-6 servings
Shelflife: Best fresh or reuse frozen.

Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.

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Theplas 1 cup wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying Method

Making time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room temperature

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Khaman 1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk

2 green chillies crushed fine
1/4 tsp. ginger grated fine
1/2 tsp. soda bicarb
2 tbsp. oil
2-3 pinches red chilli powder
1/2 tbsp. coriander finely chopped
Salt to taste Method

Making time:15 minutes(excluding flour grinding and fermenting time)
Makes: 12-14 pieces

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Sev Ganthia Saag

Patra Bhajia

Ingredients

15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oil
salt to taste

For seasoning:
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine

Method

Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.
Making time: 30 minutes (excluding steaming time)
Makes: 20-25 patras
Shelflife: Seasoned 1 day
Deep Fried 2-3 days

Note: The patras may also be deep fried if desired.

Sweets, Cakes, Cookies & Desserts - RICE MODAK

Method:

1. Heat oil on a tawa and roast the chana dal and urad dal till golden brown.
2. Add the red chillies and fry for two minutes. Add tamarind, peppercorns, jaggery and grated coconut and fry for a while.
3. When cool, grind with salt to taste to a smooth paste, adding a little water as required.
4. Wash the urad dal, raw rice and methi seeds. Soak them in a little water along with poha and cooked rice for at least an hour.
5. Grind to a smooth paste with a little water.
6. Cover and keep aside for at least five hours. Add salt to taste and mix well.
7. This batter can be used as basic batter. Use a stainless steel cup to pour the dosa batter onto the tawa.
8. Heat and grease a non stick tawa or a dosa plate.
9. Pour 300 ml. dosa batter over it in an oval shape. Allow it to cook on a low flame for 1 and a half minutes.
10. Scrape the upper layer to get a tin and crisp dosa roll it up.
Serve immediately with coconut chutney and sambhar.

GUJARATI KHICHU RECIPE



Ingredients:




1 lb Floury potatoes
1 tbsp Tamarind pulp
1/4 cup Water
2 tsp Brown sugar
1 1/2 tbsp Ghee or oil
1/2 tsp Black mustard seeds
1/2 tsp Ground turmeric
1/2 tsp Cayenne or ground chili pdr
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Salt
2 Fresh green chilies, seeded And thinly sliced
2 tbsp Desiccated coconut



Preparation:


Wash and soak the moong dal and rice together. Drain.
In a bowl, mix the dal and rice with the turmeric powder, peppercorns, 4 1/2 cups of water and salt.
Pressure cook for 3 to 4 whistles and set aside for 20 minutes till the steam has been released.
Remove from the pressure cooker, add the ghee and mix well.Serve khichu hot with kadhi and papad.

thanx for the reciepe i'll try one of these days to make the theplas.

Aam Ras

INGREDIENTS


500 gm mango pulp
1 tsp cardamom powder
1 tsp powdered sugar
1 tsp water
30 ml lime juice
20 gm chaat masala powder
05 gm crushed cumin


METHOD


Mix all the ingredients and add enough sugar and water to get the desired sweetness and consistency.

Chill and serve garnished with mint leaves.

Besan ka Cheela (Chickpea Flour Pancakes)

INGREDIENTS


1 cup besan
1 cup water
2 tsp salt or to taste
1 tsp chilli powder
1 tsp ajwain
green chillies-finely chopped to taste
1/2 cup methi leaves-finely chopped
4 tsp oil for frying the chelas

METHOD


Mix all the ingredients, except oil, to a thick pouring consistency, adding the water a little at a time. Leave to rest for 15-20 minutes.

Heat a tbsp or so of oil in a frying pan, then pour it off into a container.

Keeping the heat high pour some batter in the center of the pan, spreading it out a little.

Lower the heat and let cook till the edges brown a little and can be lifted easily.

Dribble a little oil around it, turning the pan so the oil goes under the cheela. Flip it over to cook slightly on the other side and before serving it hot with a green chutney.

Khandvi

INGREDIENTS


1/2 cup chick-pea flour
1/2 cup sour yogurt
1 1/2 cup water
1/2 tsp ginger paste
1/2 tsp green chilli paste
1/2 tsp chilli powder
1 tsp salt or to taste
1/8 tsp asafoetida
1/8 tsp turmeric
2 tsp oil
1/2 tsp mustard seeds
2 sabut lal mirch
coriander-chopped fine and grated coconut to garnish

METHOD


Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric, into a smooth paste, with some water, till no lumps are left. Add the rest of the water and mix well.

Bring to a boil, stirring all the time (to avoid scorching).

Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean.

With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.

Heat oil and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and spread over the layer. Pick up the lal mirch and keep aside.

Cut layer into strips and roll each strip like a scroll, firmly.

Arrange on to a serving dish and garnish with coriander, coconut and peppers and serve

Bhakkervadi

INGREDIENTS


2 cups potatoes-mashed
2 tsp besan (chick-pea flour)
1 tbsp hara dhania
2 tsp sugar or to taste
1 tsp salt or to taste
1 tsp coriander powder
1 tsp green chilli paste
1 tsp garlic paste
1 tsp ginger paste
1 cup refined flour
1 tbsp oil
oil for pan frying

METHOD


Mix together, the potatoes, besan, hara dhania, sugar, salt, dhania powder, chilli paste, garlic and ginger paste. Keep aside.

Mix the maida and oil and knead to a stiff dough with water.

Divide the dough into 3 and roll each into 1" thick strips.

Spread each with the potato mixture and roll like a swiss roll, and seal edges with water.

Leave uncovered for 15 minutes or so. Slice into 1" thick slices and pan fry till a golden color on each side, and crisp.

can you please tell what is surati papadi used in oondia