Bhinda nu Shaak (Okra/bhindi Recipe)

Ingredients

okra/bhindi - 500 gm

freshly grated coconut/dessicated coconut - 2 tbl.sp

grated ginger - 2 tsp

green chilli - 2

sesame seed - 2 tsp

corriander seed - 1 tbl.sp

cumin seed - 1 tsp

lemon juice - 1 tsp

few corriander leaves

asafoetida - a pinch

salt as per taste


Method

Wash and cut okra into inch pieces.

Heat one tbl.sp of oil in a pan, add a pinch of asafoetida and then add chopped okra.

stir fry for 2 to 3 minutes and then add all the masala given. Mix well and cover and cook for 10 to 15 minutes. Keep on stirring in between.

when done serve hot with roti or phulka.

Sweet Boondi

Ingredients

Besan/chickpeas flour – 1 cup

Sliced almonds

Food color – orange and green optional

Sugar syrup

Sugar – ¾ cup

Water – ¾ cup

Cardamom powder – ½ tsp

Few strands of saffron

Method      

Make a sugar syrup and keep aside.

Take besan in a bowl, add water and mix till all the lumps are removed and the batter is of pouring consistency. Divide the batter into half and add green color in one batter and orange in another. Mix well.

Heat oil in a pan,

Take a perforated ladle, pour one spoon of this batter, the batter will drop like small balls in a pan, fry this for few minutes and put this in the sugar syrup. Mix it and garnish with sliced almonds.

Aloo Bhakarwadi

Ingredients

For the dough

All purpose flour – 1 cup

Wheat flour – 1 cup

Semolina – 2 tbl.sp

Salt as per taste

Hot oil/ghee – 2 tbl.sp

For the stuffing

Potatoes – 2 boiled and mashed

Corriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Garam masala – ¼ tsp

Turmeric powder – ¼ tsp

Amchur powder – 1 tsp

Sugar –  ½  tsp

Red chilli powder and salt as per taste

Coriander leaves

Dry roast and add to the stuffing

Coconut – 3 tbl.sp

Sesame seeds – 1 tl.sp

Method

Knead a stiff dough  and keep aside for few minutes.

Take a pan, dry roast coconut and sesame seeds and add to the other ingredients given. Mix well.

With the help of a rolling pin, roll chapatti. Spread this stuffing on it and roll it tightly.  Seal the edges.

Cut into one inch thick pieces. Dust with little flour on sides, so that the stuffing doesn’t come out while frying.

Deep fry in hot oil till golden brown in color and serve  hot.

Launki Muthiya

Ingredients

Grated bottle gourd/launki – 250 gm

Wheat flour – 1 cup

Chickpeas flour/besan flour – ¾ cup

Semolina – ¼ cup

Ginger garlic paste – 2  tsp

Green chili – 2

Baking soda – ½ tsp

Curd –  ¼  cup

Sugar – 2 tsp

Red chilli powder – as per taste

Salt as per taste

Coarsely grinded peanuts – 3 tbl.sp

Lemon juice – 1 tsp

Coriander leaves

For tampering

Oil – 2 tbl.sp

Mustard seed – 1 tsp

Sesame seed – 1 tbl.sp

Few curry leaves

Method

Combine all the ingredients given except lemon juice and coriander leaves and knead to a soft dough.

Make oblong shape balls and steam it for 20 -25 minutes.

Heat oil in a pan, add mustard seed and sesame seed, when they start to crackle add curry leaves and muthiya, mix well and cook for 5 to 6 minutes.

Remove in a bowl and garnish with coriander leaves and add lime juice to it.

Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Oil – 1 tbl.sp

Water – ½ cup

Turmeric powder – ½ tsp

Yoghurt – ½ cup

Salt as per taste

Sugar – ½ tsp

Eno salt – 1 ¼  tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, semolina, ginger green chilli paste, turmeric powder, salt, sugar, yoghurt, oil and lemon juice.

Mix it well by adding  half cup of water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.

Soya Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Soya flour – ½ cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Turmeric powder – ½ tsp

Salt as per taste
oil - 1 tbl.sp

Sugar – ½ tsp

Eno salt – 1 ½ tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, soya flour, semolina, ginger green chilli paste, turmeric powder, oil, salt, sugar and lemon juice.

Mix it well by adding little water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.

Bhakarwadi

Ingredients

For the dough

Chickpeas flour – ½ cup

Refined flour – 1 cup

Salt – ¼ tsp

Turmeric powder – ¼  tsp

Oil – 1 tbl.sp

For the stuffing

Ginger – 1 inch chopped

Green chilli – 2 or as per taste

Coconut grated – ¼ cup

Red chilli powder – ¼ tsp

Fennel seed- ½ tsp

Salt as per taste

Sugar – ½ tsp

Cumin seed – 1 tsp

Poppy seed – 1 tsp

Garam masala – ½ tsp

Sesame seed – 1 tbl.sp

Coriander powder – ½ tbl.sp

Asafoetida – ¼  tsp

Lemon juice – 1 tsp

Coriander leaves

Method

Make a stiff dough by adding all the ingredients and enough water and cover it with a muslin cloth and keep aside for 10 to 15 minutes.

Dry roast sesame seeds and poppy seed separately, also dry roast coconut.

In another bowl, mix together coriander leaves, asafoetida, coriander powder, red chilli powder, fennel seed, garam masala, cumin seed, lemon juice, roasted spices, salt and sugar.

Divide the dough into equal portion, roll it out thinly with the help of a rolling pin.

Apply some water on the surface and spread this mixture on it. Roll it and seal the edges. Steam it for 15 to 20 minutes and then cut into half inch equal pieces and deep fry in oil or directly cut into equal half inch pieces and deep fry in oil till golden brown and crisp.

When cool, You can even store in an air tight container.

Churma Ladoo Recipe

Ingredients

Chapatti – 4

Cardamom powder – ½ tsp

Chopped nuts and raisins

Poppy seed – 1 tsp

Jaggery – as per taste

Ghee/butter – 1 tbl.sp

Method

Coarsely blend chapattis in a blender.

Heat ghee in a pan and add cardamom powder to it, fry for few seconds and then add chopped nuts and raisins and poppy seed and then jaggery,

Cook on a low flame till jaggery melts and then add coarsely blended chapatti and stir fry for a minute. Remove and spread on a plate.

When warm, make lemon sized ladoo balls and serve.

Kansar

Ingredients

Wheat flour/ Kansar flour– 1 cup

Jaggery – ½ cup

Water – 1 ½ cup

Ghee – 2 tsp

Cardamom powder – 1 tsp

Powdered sugar as per your taste

Method

In a bowl, mix together wheat flour and one tsp ghee and keep aside.

In a pan, cook water and jaggery on a high flame, when the water starts boiling, reduce the flame and add wheat flour paste and one tsp of ghee and stir it with a rolling pin. Cover and cook till all  the water is absorbed.

Keep stirring in between. Add cardamom powder and one tsp of ghee.

Sprinkle powdered sugar before serving.

Besan Sev

Batata Nu Shaak

Methi Thepla Recipe

Khandvi

Ingredients

Besan/Gram flour – 1 cup

Butter milk – 2 cups

Ginger garlic, green chilli paste – 1 tsp

Asafetida – a pinch

Turmeric powder – a pinch

Salt to taste

For tampering

Oil – 1 tbl.sp

Mustard seeds – 1 tsp

Grated coconut – 1 tbl.sp

Asafetida – a pinch

Green chilies – 2

Coriander leaves – ¼ cup for garnishing

Method

In a bowl mix gram flour, butter milk, asafetida, turmeric powder, ginger garlic green chilli paste, salt and blend this mixture to form a smooth paste without any lumps. Cook for a few minutes, stirring continously and break up any lumps, add more water if needed.

Once you remove from heat, you have to act fast before it solidifies. Take a aluminum foil and lay it properly. Take one tablespoon of batter and put on one edge of the foil and with a flat spatula, gently pull the batter spreading it thinly. Take another foil and repeat this same procedure again. Leave this for five minutes till it solidifies.

With a sharp knife, cut into one to one and half inch strips and roll this strip into tight roll. Repeat this for all and place this on a platter. Sprinkle coconut and coriander leaves on it.

Heat oil in a pan, and add mustard seeds, asafetida and slit green chillies and when they splutter, sprinkle it over the khandvi and serve at room temperature.

Dhokla

Ingredients

Gram flour or besan – 350 gms

Yoghurt – 1 cup

Ginger paste – 1 tsp

Green chilli paste – 1

Turmeric powder – ½  tsp

Soda bi carb – 1 tsp

Lemon juice – 1

Oil – 1 tbl.sp

Salt as per taste

For tampering

Mustard seeds – 1 tsp

Curry leaves – 8 to 10

Chopped Coriander leaves – ¼ cup

Vertically slit chilli - 3

Oil – 2 tsp

Method

In a bowl mix gram flour or besan witth yoghurt and water.  Mix well and make a smooth batter of thick consistency. Add salt, cover and keep aside for 4 to 5 hours. Before steaming, add ginger green chilli paste and turmeric powder and mix well.  In another bowl add 1 tsp of soda bi carb or eno salt, 1 tsp oil and lemon juice and mix well.  Put this in the batter and mix well. Take a pan

 And grease it with oil or ghee and pour this batter. Steam this for ten to twelve minutes or till done. Remove from fire and let it cool.

Cut into big cubes.

Heat oil in another pan, add mustard seeds and curry leaves. When it splutter, remove and pour it over dhokla. Garnish with coriander and silted green chilies.  Serve with chutney.

Kachorie

Ingredients

For the dough

White flour or maida – 2 cups

Oil – 6 tbl.sp

Salt – 1 tsp

Oil enough to deep fry

For stuffing

Green gram dal – 12 tbl.sp

De husked black gram – 1/3 cup

Bengal gram flour – 2 tbl.sp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Asafoetida – 1 pinch

Aniseed – ½ tsp ( powderred coarsely)

Red chilli powder – 1 tsp

 Ginger green chili paste – 2 tsp

Salt as required

Sugar  1 tsp

 Lemon – 1

Coriander leaves – ½ cup

 Oil – 3 tbl.sp

Method

 To make the dough

Add salt and oil ot white flour or maida and mix well with finger tips till it resemble bread crumbs.

Sprinkle little water and knead to stiff dough.

Knead for 15 to 20 minutes and keep it covered in a wet muslin cloth for half an hour.

Stuffing

Soak black gram or urad dal for 5  to 6 hours.

 Soak moong dal or green dal separately for 2 hours.

In a broad frying pan add black gram dal and enough water. Cover the lid and keep for boiling.

When half cooked, add moong dal and cook till it is wholly cooked and moisture is absorbed completely. Remove from fire and cool down.

In a separate pan, heat oil, add powdered aniseed, ginger chilli paste, dhania powder, red chilli powder and then gram flour. Stir for a minute and add salt, sugar, turmeric and cooked dal.

Mash and stir it well, till the whole mixture becomes dry. Add lemon juice and chopped coriander leaves and remove from fire.

Make small balls from the dough and roll into thick circles. Put little stuffing in the circle and make like a ball. Gently press on top. Heat oil and deep fry this until crisp and golden brown. Serve with sweet chutney and coriander chutney as given.