Re: Gujrati Recipes Paratha Hi Uma This is my recipe for parathas which i have attached below. This is a recipe for plain parathas. There are so many varieties of Parathas one can make e.g Aloo paratha, paneer and Spinach paratha,vegetable stuff paratha to name a few. Hope you like them Any problem please donot hesitate to write to me kind regards Pravina [q uote=gsaikripa;558817]pls see the link "ask chitvish" thread &posting the pic for variety of parathas ...it is already there.[/quote]
Hi There Here is the recipe for split moong dal and Urad dal. I have also posted the urad dal with Yoghurt which is a gujarati special For 4 persons Ingredients 3/4 cup split moon dal (washed a couple of times and soaked for 15min .the water should just cover the dal) 1 Tbl oil 1/4 tsp mustard seeds A pinch of hing 1 small red dried chlli (optional) 1/2 tsp Salt( or to taste) 1/4 tsp red chilli powder 1/4 tsp turmeric 1/4 tsp coriander and cumin powder(Dhana jeera) 2 tbls fresh finely chopped coriander. Method 1 Heat the oil in a pan. Add the mustard seeds hing and the dry chilli 2 Add the dal with the water. Add salt ,chilli powder Turmeric and Dhanajeera powder. Stir and mix. Turn the heat down and cover the pan with a lid 3 The dal will only take about 5-7 min to become soft. Stir very gently with a spoon. If the grain of dal feels a little hard when pressed with finger, sprinkle very little water. Take care not to put too much water as it will make the dal mushy. 4 Add 1 tbl coriander 5 Garnish with the remaining coriander when serving. Urad Dal 1 bowl Urad split Dal washed and soake for 10min water should just cover the dal) 1 big tomato chopped fine salt to taste 1/2 chilli powder 1/2 tsp dhanajeera powder 1/4 tsp turmeric 2cloves garlic(optional) 2 tbls lemon juice 2 tbls fresh coriander 1 tbls oil 1 tsp cumin seeds a pinch of hing Method: heat the oil in a pan. Add the cumin seeds and hing. Add the soaked dal. Add the salt let the dal cook for about 10min. Add more water if required. Test the dal by pressing a grain with your finger. If it is nearly done add tomatoes. Cook for 2 min Add all the spices. Last add lemon juice and coriander Serve with chapattis or rice Method2 I cup Urad Dal 1 cup sour yoghurt salt to taste 1/2 tsp chilli powder 1/4 tsp turmeric 1/2 tsp dhanajeera powder 2 cloves of garlic paste 2 tbls fresh chopped coriander 1 In a pan put the urad dal to boil. When the dal starts to boil you will have foam forming on top of the dal. With a ladle skim it off and throw it away 2 In a bowl put the yoghurt and garlic paste and whisk it. The yoghurt mix should be smooth 3 Check the dal with your finger. The texture should be soft, nearly done 4 Add the yoghurt and all the spices. Stir it to mix thoroughly. let it boil for couple of mins 5 The dal consistency can be adjusted, by adding a little water if you like it less thick 6 Add the chopped coriander and serve with Chapattis or Rotla PS You can also serve with wedges of lemon if you like it a bit lemony and also garlic chutney can be added individually to give extra umph happy cooking . Any problems donot hesitate to write back to me
Pravina I am so glad to read the gujarati receipes posted by you...brought back so many childhood memories..Even though I am a gujarati, but have forgotten so many receipes that my granny and mom used to make..good to find them here..keep posting them dear. Can you share the receipe for Fansi Dhokli...I have forgotten how the dhokli is made:spin
Hi Anita, The recipe you have asked for,Is it similar to dal Dhokri? Let me know. I do make Mattar Dhokri and Dal Dhokri but Fansi Dhokri is new to me. Explain a bit more and i should be able to give you the recipe kid regards Pravina
Pravina Yeah the dhokli is similar to dal dhokli, but instead it is added to French Beans.I was wondering if we have to deep fry the dumpling or steam it..
Hi Anita I think what you mean is "Muthia" which you can also have in squares or dumplings. If you are health cautious u can steam them but otherwise fry them. These Muthia (Dhokri) can be added to "Valore" or fansi or mixed vegetable curry of Brinjal Potatoes and Pea Muthia(Dhokri) For about 10-12 pieces 1 cup Gram Flour(besan) 2 teaspoon green chillie and Ginger paste 1 teaspoon oil 1 teaspoon sugar Juice of half a lemon. 3 tbls of finely chopped fresh methi(washed and drained) 2 pinches of soda-bi-carb ¼ tsp turmeric Oil for frying Method: · In a bowl sieve the gram flour. · Add ginger chilli paste oil sugar lemon juice soda bi carb and the methi · Make sure the methi is properly drained · Mix everything together and form it into a soft dough. · Smear palms with a little oil. · Divide the dough into 12 equal parts · Heat oil in a Kadai. The oil should be about 2” · Shape the dumplings between your palms into small bullet or round shapes · To test the oil put a tiny bit of the mix in. It should come up slowly · Put 5 pieces at a time. Keep turning them slowly. Fry them to a light golden colour. · Put them on a paper kitchen towel · Repeat for the rest of the mix When you have made the fansi vegetable leave enough gravy as these muthia will soak it up as soon as u add them to the vegetable. To steam them: When you have mixed everything, you just put the mix in a steel thali and steam it for 8 to 10mins. Once it is cool cut into ½” pieces. You nadd it to the vegetable of your choice. These can also be eaten on their own with Coriander Chutney Please let me know how you liked it or if there are any queries kind regards Pravina
Hi Anita, My name is Leena. I am new to this site but saw few posting on Gujarati Recipes. I agree with Pravina if you are looking for healthier version then steaming is the best method. I make Cabbage muthiya all the time. I use steaming method. Let me know if you need recipe for that. take care, Leena
Hi Pravina, I was wondering if you can share some tips on how to make perfect "Bajri na rotla"? I usually make it once a week but sometimes it get cracks even though I use damp cloth as soon as I put it on hot griddle. Thanks in advance.
