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tasty gujarati dish

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 16, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Oondhiyu

    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


    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. 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. Serve hot, either as is, or with parathas.





    It is mostly made in winter season.Its healthy n tastes yummy!
     
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  2. sonu_627

    sonu_627 Silver IL'ite

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    gujarati dishes

    <table class="MsoNormalTable" style="width: 174.42%;" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr style=""> <td style="padding: 0in; width: 61.62%;" valign="top" width="61%"> Vegetables Gujarati Style or Shaak

    <table class="MsoNormalTable" style="width: 100%;" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr style=""> <td style="padding: 0in; width: 66%;" width="66%"> Ingredients:

    Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like 1 package coleslaw or cauliflower florets or carrots and peas.
    4 tbsp. vegetable oil
    1 tbsp. black mustard seed
    4 cloves garlic (peeled & finely chopped)

    A few thin strips of fresh ginger
    1 hot red dried chili (crushed)
    1 tsp. salt
    ½ tsp. sweetened coconut flakes
    black pepper to taste


    </td> <td style="padding: 0in; width: 34%;" width="34%"> <!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" o:spt="75" o:preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"/> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"/> <v:f eqn="sum @0 1 0"/> <v:f eqn="sum 0 0 @1"/> <v:f eqn="prod @2 1 2"/> <v:f eqn="prod @3 21600 pixelWidth"/> <v:f eqn="prod @3 21600 pixelHeight"/> <v:f eqn="sum @0 0 1"/> <v:f eqn="prod @6 1 2"/> <v:f eqn="prod @7 21600 pixelWidth"/> <v:f eqn="sum @8 21600 0"/> <v:f eqn="prod @7 21600 pixelHeight"/> <v:f eqn="sum @10 21600 0"/> </v:formulas> <v:path o:extrusionok="f" gradientshapeok="t" o:connecttype="rect"/> <o:lock v:ext="edit" aspectratio="t"/> </v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" alt="wpe16.jpg (9042 bytes)" style='width:150pt;height:150pt'> <v:imagedata src="file:///D:\DOCUME~1\Ash\LOCALS~1\Temp\msohtml1\01\clip_image001.jpg" o:href="http://www.indianfoodsco.com/Recipes/dryveg_images/green_beans.jpg"/> </v:shape><![endif]--><!--[if !vml]-->[​IMG]<!--[endif]-->

    </td> </tr> </tbody></table>

    </td> </tr> <tr style=""> <td style="padding: 0in; width: 61.62%;" valign="top" width="61%">

    </td> </tr> <tr style=""> <td style="padding: 0in; width: 61.62%;" valign="top" width="61%"> Method:
    1. Heat the oil in a large frying pan over a medium flame. When hot put in the mustard seeds. As soon as they begin to pop add the garlic/ginger and stir until lightly brown. Add the crushed red chili and stir for a few seconds. Add the green beans, salt and sweet coconut. Stir to mix.
    2. Turn heat to medium/low. Add 1/2 cup water. Stir and cover the beans for 7-8 mins until they have absorbed the spiced flavors.
    3. Add the black pepper, mix and serve.


    </td> </tr> </tbody></table>
     
    Last edited: Dec 16, 2005

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