Mix Veg Curry In Coconut Milk MIXED VEG CURRY WITH COCONUT MILK Ingredients Mixed Vegetables (potatoes, carrot, beans, cauliflower, and greenpeas) : 4 Cups Paneer : 100 Gms (cut to cubes) Tomatoes : 2 Chopped Capsicum : 2 Chopped Gravy Ginger : 2 Inch Garlic : 10 pods Cinnamon : 2 Sticks Cloves : 3 Cardmom : 3 Peppercorns : 3 Coriander seeds : 2 Tbsp Jeera : 1 Tbsp Roasted Channa dal : 1Tbsp Roasted Peanuts : 1Tbsp Scraped Coconut : 1Tbsp Greenchillies : 6 Turmeric powder : ½ Tsp Oil : 2 Tbsp Salt : As per taste Coconut Milk : Scrape coconut, add one glass of warm water and blend in a liquidizer and squeeze out the extract. Keep the first milk separately.Repeat the process until thin water comes out. Keep the milk aside. Method 1. Grind the ingredients mentioned in the gravy to a smooth paste. Boil all the vegetables expect capsicum and tomato. 2. Heat oil in a pan, add the ground paste and the turmeric powder. Keep stirring and fry till oil leaves the sides of the pan. 3. Add the chopped capsicum and keep frying. When the color changes to bright green color, add the curry leaves and then add the tomato. Fry for 2 minutes. 4. Add the boiled vegetables. Mix well and add the coconut milk to this mixture. Let it boil thoroughly till the gravy becomes little thick. Keep stirring in between. 5. Add the 1st coconut milk in the end and wait for one boil put off the flame. 6. Garnish with coriander and serve hot with Puri’s or Rice with Coconutmilk rice. Note: This goes very well with Coconutmilk Rice.
Methi Chaman METHI CHAMAN Ingredients Palak :100 Gms Methi : 50 Gms Paneer : 100 Gms (Grated) Onion : 1 (Finely Chopped) Ghee : 3 Tbsp Oil : 2 Tbsp Ginger : ¼ “ Piece (Grated) Haldi : ½ Tsp Dhania Powder : 1 Tsp Red Chilli Powder : ¼ Tsp Green Chillies : 4 Kashmiri Garam Masala : ½ Tsp Moti elaichi : 2 (Crushed) Salt : As per taste Cream : 1 Tbsp Method 1. Wash, blanch and blend palak and methi leaves along with green chillies while adding little water and keep aside. 2. Heat oil and ghee in a pan and add the chopped onion and grated ginger and let it fry till the onion is translucent. 3. Add haldi, dhania powder, red chilli powder, kashmiri garam masala and crushed moti elaichi and fry for a minute. 4. Add the palak and methi blend mixture and fry till oil starts leaving the sides of the pan. 5. Add enough water to get the required consistency and let the gravy boil. 6. Add the grated paneer, mix well and remove from fire. 7. Garnish with cream on top and serve hot with paratha or rice.
Dal Makhni DAL MAKHANI Ingredients Black Urad Dal : 50 Gms Butter : 2 Tbsp Ginger : 1” Piece (Grated) Tomato : 2 Onion : 2 Turmeric Powder : ¼ Tbsp Red Chilli Powder : 1 Tbsp Garam Masala : ½ Tsp Salt : As per taste Garnishing Cream : 3 Tbsp Onion : 1 (Finely Chopped) Coriander : 2 Tbsp Method 1. Pressure cook dal along with butter and grated ginger on high flame till 2 whistles and on low flame for about 45 min. 2. Chop one onion and one tomato and make a paste of one onion and the other tomato into puree. 3. Heat oil in a pan and add the chopped onion and the onion paste and fry for a while until oil leaves the sides of the pan. 4. Add the chopped tomato and the tomato puree and fry till the raw smell is gone. 5. Add the turmeric powder and red chilli powder. 6. Mash the cooked dhal and add to this and mix well. 7. Add enough water to get the required constituency. Let it boil thoroughly on a high flame for 5 min. 8. Garnish with chopped raw onion, coriander and cream on top and serve hot with roti’s. NOTE: Soak dal for few hrs in case you want to reduce the cooking time, but cooking directly without soaking the dal gives a better taste but again takes a longer time.
Chana Dhokla Gujarati snack Chana Dhokla Ingredients 250 gms chana dal 1 cup curd 1 tsp sugar 2 tbsp oil 1 tsp mustard seeds 3-4 red chillies 1 pinch hing 20 ml water 2 tbsp lemon juice Salt to taste 3-4 green chillies A few sprigs of coriander leaves 1 inch ginger 1 tsp turmeric 3 gms soda bicarbonate Grated coconut for garnishing Method 1. Soak the dal overnight or throughout the day. 2. Chop the coriander leaves, green chillies and ginger. 3. Remove excess water and blend the dal in the mixer with the curd to form a thick batter. 4. Mix the sugar and leave it in a warm place to ferment for eight hours. 5. Mix the soda bicarbonate with oil and leave it in a cool place. 6. Before cooking, mix the green chillies, ginger and some coriander in the all batter. 7. Grease a mould or other suitable vessel and place in a cooker. 8. Add the soda bicarbonate to the batter and mix well till light and fluffy. Immediately pour into the prepared vessel. 9. Cover and steam for 20 minutes. Remove, cool and cut into cubes. 10. Heat oil in a pan and give a tadka of mustard seeds. Add red chillies, hing and half of the lemon juice. 11. Pour over the dhokla cubes. 12. Garnish with a sprinkling of grated coconut and coriander leaves.
Alu Bhaji with Rajgiri Rotis This food can be eaten in Vrat ( fast) Alu Bhaji with Rajgiri Rotis Ingredients For the alu bhaji: 2 medium sized potatoes, chopped 20 gm peanuts, finely ground 2 tsp oil 2 green chillies, finely chopped 1 tsp lemon juice 200 ml water Salt to taste For the Rajgiri rotis: 1/2 kg Rajgiri flour 2 medium-sized potatoes 2 green chillies 1/2 cup chopped fresh green coriander leaves Oil Salt to taste Method For alu bhaji 1. Heat oil in a cooker at medium flame. 2. Add ground peanuts, chopped chillies and salt. 3. Stir well and add chopped potatoes. 4. Add water and keep stirring. 5. Seal the cooker and cook for five to six minutes. 6. Put off the flame at the first whistle. 7. Add lemon juice. For Rajgiri rotis: 1. Boil and mash potatoes. 2. Add Rajgiri flour, salt, coriander leaves and chopped chillies to the potato paste. 3. Knead into soft dough by adding water. 4. Roll into small, puri-sized rotis, and cook on tawa.
Til Laddoo This is very important sweet to make in Makar Sankranti.Which is 14th Jan. Til Laddoo Ingredients 1/2 kg white til 1/4 kg gur Method 1. Roast the til until it turns brown. Keep aside. 2. Break the gur into small pieces and powder it in the mixer. 3. Mix both the ingredients properly. 4. Roll the mixture out into smooth balls. Serve Moong Dal Halwa Ingredients 1 cup dhuli moong dal 1 cup ghee 1 cup sugar 1 cup milk 2 cups water 1/4 tsp powdered cardamom 8 almonds Method 1. Soak the moong dal overnight. 2. Mix together sugar, milk and water. 3. Wash the dal and rub till husk is removed. Grind coarsely in a food processor. 4. Take a large kadhai. Mix in the ghee and dal. Place over low heat. 5. Stir-fry till brown and the ghee separates. 6. Meanwhile, heat the milk mixture and bring to a boil. 7. Add boiled milk mixture to the browned dal and stir well to blend together. 8. Cook over low heat till all the liquid is absorbed and then the fat separates again. 9. Mix in the cardamom powder and half of the almonds. 10. While serving garnish with almond slivers.
Til Barfi Til Barfi Ingredients 1 cup sesame seeds 2 tbsp ghee 1/2 cup mawa 1 cup sugar Water Method 1. Roast the sesame seeds till they crackle and turn golden. Set aside to cool. 2. Heat ghee in a heavy-bottomed pan. Add the mawa and sauté till it appears to be of a uniform consistency. 3. Remove from gas, add the roasted sesame seeds and leave to cool. 4. Take another pan, heat the sugar and water together over low heat, stirring a few times till the sugar dissolves. 5. Do not let it boil before the sugar dissolves. Let it thicken. 6. Mix immediately into the cooled mawa mix, stirring all the time to avoid setting. 7. Transfer on to a greased plate and leave to cool and set. Cut into pieces with a sharp knife. 8. The barfi can be stored in an airtight container for 8-10 days or more
Gatte Ka Pulao GATTE KA PULAO <table border="0" cellpadding="3" cellspacing="0" width="100%"><tbody><tr><td><table border="0" cellpadding="0" cellspacing="0" height="40" width="518"><tbody><tr><td valign="top">Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi (khatta). Gatte ka pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao which is usually served with kadhi (khatta) or plain curds. For the gattas 1 cup Bengal gram flour (besan) 1 teaspoon chilli powder 1 teaspon fennel seeds (saunf) ½ teaspoon ajwain (carom seeds) 1 tablespoon curds 2 tablespoons oil salt to taste For the pulao 1½ cups cooked long grain rice 1 onion, sliced 1 cardamom (elaichi) 2 cloves ½ teaspoon cumin seeds (jeera) ½ teaspoon mustard seeds (rai) ¼ teaspoon asafoetida (hing) 1 teaspoon chilli powder ½ teaspoon turmeric powder (haldi) ½ teaspoon garam masala 1 tablespoon oil salt to taste To be ground into a paste 4 cloves garlic 2 green chillies 50 mm. (2") piece ginger 1 small onion Other ingredients oil for deep frying For the garnish chopped coriander For the gattas 1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required. 2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll. 3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes. 4. When cooked, drain the gattas and keep aside. 5. Cut the gattas into small pieces when cool. 6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside. How to proceed 1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside. 2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida. 3. Add the prepared paste and sauté for 4 to 5 minutes. 4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well. 5. Serve hot, garnished with coriander. </td></tr><tr><td bgcolor="#ffffff" valign="top" width="277"> </td> </tr> </tbody></table> </td> </tr> <tr> <td> </td></tr></tbody></table>
Doodhi Theplas DOODHI THEPLAS This is the real thing - a healthy snack that is full of protein, calcium and fibre. You'll be amazed at how easily this traditional Gujarati dish can be made 'healthy' by skipping the oil that is considered so essential to cook them. They also make a great travelling snack, as they stay well for a couple of days without refrigeration and also beautifully complement a hot cup of masala tea. Ingredients 2 cups whole wheat flour (gehun ka atta) ¾ cup bottle gourd (doodhi / lauki) ½ cup low fat curds ½ teaspoon turmeric powder (haldi) 1½ teaspoons chilli powder 1 teaspoon oil salt to taste Method 1. Mix all the ingredients and knead into a soft dough using water only if required. 2. Divide the dough into 15 equal portions. 3. Roll out each portion thinly into a circle of 125 mm. (5") diameter. 4. Cook each thepla on both sides on a non-stick pan until brown spots appear on the surface. 5. Serve hot.
Moghlai Aloo MOGHLAI ALOO A ever-popular aloo sabzi. . Ingredients 10 to 12 small potatoes 3/4 teacup fresh curds 2 onions, grated 2 teaspoons coriander-cumin seed (dhana-jira) powder 1 teaspoon chilli powder 1/4 teaspoon turmeric powder 1 teacup boiled green peas 2 tablespoons fresh cream 1/2 teaspoon sugar 3 tablespoons ghee salt to taste To be ground into a paste 3 cloves garlic 4 cloves 2 to 3 tablespoons poppy seeds (khus-khus) 12 mm. piece ginger 2 green chillies 2 cardamoms Method 1. Peel the potatoes. Prick them thoroughly with a toothpick and soak in cold water. After about 10 minutes, remove from the water and add the curds and salt. Keep aside for 1 hour. 2. Heat the ghee and fry the onions for 1 minute. Add the paste and fry again for 1 minute. 3. Add the coriander-cumin seed powder, chilli powder and turmeric powder and fry again for a few seconds. 4. Add the potato mixture and 2 teacups of water. Cover and cook until the potatoes are soft. 5. Add the green peas, cream and sugar. 6. Serve hot.
