Gujrati Recipies
KHAMAN DHOKLA
A traditional Gujarati snack, prepared in a jiffy.
Cooking Time : 6 min.
Preparation Time : 10 min.
Serves 4.
For the garnish
1 tablespoon chopped coriander
1 teaspoon chilli powder
For the tempering
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
2 green chillies, chopped
a pinch asafoetida (hing)
1 tablespoon oil
Ingredients
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid crystals
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
salt to taste
How to proceed
1. To prepare the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the sesame seeds, green chilli and asafoetida and remove from the fire. Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.
2. Garnish with the coriander and sprinkle with the chilli powder.
3. Cut into pieces and serve with green chutney.
Method
1. Combine all the ingredients except the fruit salt in a bowl and make a batter using a1 cup of water.
2. Add the fruit salt. Sprinkle a little water over the fruit salt and mix wel.
3. Pour half the batter into a greased 150 mm. (6") diameter microwaveable container and cover with a plastic wrap.
4. Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
5. Repeat with remaining batter to make 1 more tray of dhoklas. Keep aside.
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KHATTA MOONG
Moong cooked with curds and spices.
Cooking Time : 20 min.
Preparation Time : 20 min.
Serves 4.
Ingredients
1 cup whole green gram (green moong)
1 cup sour curds
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
1 teaspoon mustard seeds
3 to 4 curry leaves
1/4 teaspoon asafoetida (hing)
1/2 teaspoon green chilli-ginger paste
2 tablespoons oil
salt to taste
Method
1. Wash and soak the green gram for 2 to 3 hours.
2. Pressure cook the green in 1 1/2 cups of water for 2 whistles.
3. Beat the curds with the chilli powder and turmeric powder.
4. Heat the oil in a pan, add the mustard seeds, curry leaves, asafoetida, green chilli-ginger paste and stir.
5. Add the green gram and stir.
6. Add the beaten curds and salt and mix well.
7. Simmer for 10 to 15 minutes.
8. Serve hot with plain rice.
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KELA METHI NU SHAAK
The bitterness of the methi is complemented by the sweetness of the bananas.
Cooking Time : 10 min.
Preparation Time : 5 to 10 min.
Serves 4 to 6.
Ingredients
6 bananas, peeled and chopped
2 bunches fenugreek leaves (methi), chopped
1 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
a pinch soda-bi-carb (optional)
2 teaspoons green chilli-ginger paste
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon garam masala
1 teaspoon sugar
juice of 1/2 lemon
2 tablespoons oil
salt to taste
Method
1. Heat the oil in a pan, add the mustard seeds and fry until they crackle. Add the asafoetida and then the fenugreek leaves.
2. Sprinkle the soda bi-carb and salt, stir and allow to simmer till the fenugreek leaves soften.
3. Add the green chilli-ginger paste, turmeric powder, garam masala and sugar and stir well.
4. Add the banana pieces and mix well.
5. Sprinkle the lemon juice and stir.
6. Serve hot with chapatis.
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MIXED KATHOL
Healthy and nutritious pulses cooked in the Gujarati way.
Cooking Time : 20 min.
Preparation Time : 15 min.
Serves 4.
Ingredients
1/4 cup whole Bengal gram (black chana)
1/4 cup whole green gram (green moong)
1/4 cup black-eyed beans (chowli dal)
1/4 cup moth beans (matki)
1/4 cup dried peas (suka vatana)
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
4 small round red chillies (boriya)
1 teaspoon green chilli-ginger paste
1/2 teaspoon tamarind pulp (imli)
1 tablespoon jaggery pulp (gur)
2 tablespoons oil
salt ot taste
Method
1. Wash the pulses and soak them in water overnight.
2. Next day, drain and pressure cook the pulses in 2 cups of water.
3. Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida and stir for a while.
4. Add the small rounds chillies and green chilli-ginger paste and fry for a few seconds.
5. Add the cooked pulses, tamarind and jaggery pulp and salt.
6. Mix well and simmer for a few minutes.
7. Serve hot with chapatis or rice.
******************************************************************
EK TOAP NA DAL BHAAT
A speciality of Gujarat which makes a meal by itself.
Preparation Time : 20 min.
Cooking Time : 18 min.
Serves 4.
For the garnish
2 tablespoons ghee
Ingredients
1 cup long grained rice
1/2 cup toovar (arhar) dal
2 to 3 pinches asafoetida (hing)
a pinch soda bi-carb
1/4 teaspoon turmeric powder (haldi)
10 small onions
5 small potatoes
2 to 3 small brinjals
1/3 cup green peas
2 tablespoons ghee
To be mixed together into a masala
2 teaspoons coriander-cumin seed (dhania-jeera) powder
2 teaspoons sugar
1 teaspoon chilli powder
1/2 cup grated fresh coconut
4 to 5 tablespoons chopped coriander
a pinch asafoetida (hing)
salt to taste
Method
1. Make a criss-cross slits on the onions, potatoes and brinjals, taking care not to separate the segments. Stuff the slits with the masala mixture. About half the mxiture will remain.
2. Clean and wash the rice and dal separately.
3. Soak the dal in warm water for 30 minutes. Drain and keep aside.
4. Put the ghee asafoetida, toovar dal, soda bi-carb and turmeric powder in a glass bowl and microwave on HIGH for 2 minutes.
5. Add the vegetables, rice the remaining masala, salt with 3 cups of hot water and mix well. Microwave on HIGH for 16 minutes, stirring twice in between after every 5 to 6 minutes.
6. Pour some ghee over the dish and serve hot with buttermilk.
**************************************************************
VAAL NI DAL
An ideal accompaniment for rice.
Cooking Time : 15 min.
Preparation Time : 10 min.
Serves 4 to 6.
Ingredients
3 cups sprouted Surti vaal
1/2 teaspoon carom seeds (ajwain)
1/4 teaspoon asafoetida (hing)
5 small round red chillies (boriya)
2 tablespoons oil
1/2 teaspoon sugar
1 tablespoon raisins
salt ot taste
For the garnish
1 tablespoon chopped coriander
Method
1. Heat the oil, add the carom, asafoetida and small round red chillies and stir.
2. Add the sprouted Surti Vaal with 1 1/2 cups of water, the sugar, raisins and salt and simmer till the dal is soft.
3. Garnish with chopped coriander and serve hot.
A traditional Gujarati snack, prepared in a jiffy.
Cooking Time : 6 min.
Preparation Time : 10 min.
Serves 4.
For the garnish
1 tablespoon chopped coriander
1 teaspoon chilli powder
For the tempering
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
2 green chillies, chopped
a pinch asafoetida (hing)
1 tablespoon oil
Ingredients
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid crystals
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
salt to taste
How to proceed
1. To prepare the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the sesame seeds, green chilli and asafoetida and remove from the fire. Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.
2. Garnish with the coriander and sprinkle with the chilli powder.
3. Cut into pieces and serve with green chutney.
Method
1. Combine all the ingredients except the fruit salt in a bowl and make a batter using a1 cup of water.
2. Add the fruit salt. Sprinkle a little water over the fruit salt and mix wel.
3. Pour half the batter into a greased 150 mm. (6") diameter microwaveable container and cover with a plastic wrap.
4. Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
5. Repeat with remaining batter to make 1 more tray of dhoklas. Keep aside.
********************************************************************
KHATTA MOONG
Moong cooked with curds and spices.
Cooking Time : 20 min.
Preparation Time : 20 min.
Serves 4.
Ingredients
1 cup whole green gram (green moong)
1 cup sour curds
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
1 teaspoon mustard seeds
3 to 4 curry leaves
1/4 teaspoon asafoetida (hing)
1/2 teaspoon green chilli-ginger paste
2 tablespoons oil
salt to taste
Method
1. Wash and soak the green gram for 2 to 3 hours.
2. Pressure cook the green in 1 1/2 cups of water for 2 whistles.
3. Beat the curds with the chilli powder and turmeric powder.
4. Heat the oil in a pan, add the mustard seeds, curry leaves, asafoetida, green chilli-ginger paste and stir.
5. Add the green gram and stir.
6. Add the beaten curds and salt and mix well.
7. Simmer for 10 to 15 minutes.
8. Serve hot with plain rice.
***********************************
KELA METHI NU SHAAK
The bitterness of the methi is complemented by the sweetness of the bananas.
Cooking Time : 10 min.
Preparation Time : 5 to 10 min.
Serves 4 to 6.
Ingredients
6 bananas, peeled and chopped
2 bunches fenugreek leaves (methi), chopped
1 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
a pinch soda-bi-carb (optional)
2 teaspoons green chilli-ginger paste
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon garam masala
1 teaspoon sugar
juice of 1/2 lemon
2 tablespoons oil
salt to taste
Method
1. Heat the oil in a pan, add the mustard seeds and fry until they crackle. Add the asafoetida and then the fenugreek leaves.
2. Sprinkle the soda bi-carb and salt, stir and allow to simmer till the fenugreek leaves soften.
3. Add the green chilli-ginger paste, turmeric powder, garam masala and sugar and stir well.
4. Add the banana pieces and mix well.
5. Sprinkle the lemon juice and stir.
6. Serve hot with chapatis.
**********************************************************
MIXED KATHOL
Healthy and nutritious pulses cooked in the Gujarati way.
Cooking Time : 20 min.
Preparation Time : 15 min.
Serves 4.
Ingredients
1/4 cup whole Bengal gram (black chana)
1/4 cup whole green gram (green moong)
1/4 cup black-eyed beans (chowli dal)
1/4 cup moth beans (matki)
1/4 cup dried peas (suka vatana)
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
4 small round red chillies (boriya)
1 teaspoon green chilli-ginger paste
1/2 teaspoon tamarind pulp (imli)
1 tablespoon jaggery pulp (gur)
2 tablespoons oil
salt ot taste
Method
1. Wash the pulses and soak them in water overnight.
2. Next day, drain and pressure cook the pulses in 2 cups of water.
3. Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida and stir for a while.
4. Add the small rounds chillies and green chilli-ginger paste and fry for a few seconds.
5. Add the cooked pulses, tamarind and jaggery pulp and salt.
6. Mix well and simmer for a few minutes.
7. Serve hot with chapatis or rice.
******************************************************************
EK TOAP NA DAL BHAAT
A speciality of Gujarat which makes a meal by itself.
Preparation Time : 20 min.
Cooking Time : 18 min.
Serves 4.
For the garnish
2 tablespoons ghee
Ingredients
1 cup long grained rice
1/2 cup toovar (arhar) dal
2 to 3 pinches asafoetida (hing)
a pinch soda bi-carb
1/4 teaspoon turmeric powder (haldi)
10 small onions
5 small potatoes
2 to 3 small brinjals
1/3 cup green peas
2 tablespoons ghee
To be mixed together into a masala
2 teaspoons coriander-cumin seed (dhania-jeera) powder
2 teaspoons sugar
1 teaspoon chilli powder
1/2 cup grated fresh coconut
4 to 5 tablespoons chopped coriander
a pinch asafoetida (hing)
salt to taste
Method
1. Make a criss-cross slits on the onions, potatoes and brinjals, taking care not to separate the segments. Stuff the slits with the masala mixture. About half the mxiture will remain.
2. Clean and wash the rice and dal separately.
3. Soak the dal in warm water for 30 minutes. Drain and keep aside.
4. Put the ghee asafoetida, toovar dal, soda bi-carb and turmeric powder in a glass bowl and microwave on HIGH for 2 minutes.
5. Add the vegetables, rice the remaining masala, salt with 3 cups of hot water and mix well. Microwave on HIGH for 16 minutes, stirring twice in between after every 5 to 6 minutes.
6. Pour some ghee over the dish and serve hot with buttermilk.
**************************************************************
VAAL NI DAL
An ideal accompaniment for rice.
Cooking Time : 15 min.
Preparation Time : 10 min.
Serves 4 to 6.
Ingredients
3 cups sprouted Surti vaal
1/2 teaspoon carom seeds (ajwain)
1/4 teaspoon asafoetida (hing)
5 small round red chillies (boriya)
2 tablespoons oil
1/2 teaspoon sugar
1 tablespoon raisins
salt ot taste
For the garnish
1 tablespoon chopped coriander
Method
1. Heat the oil, add the carom, asafoetida and small round red chillies and stir.
2. Add the sprouted Surti Vaal with 1 1/2 cups of water, the sugar, raisins and salt and simmer till the dal is soft.
3. Garnish with chopped coriander and serve hot.
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From - Bhoomi Patel
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