Dear Pravina, Really good to see u back. And I just got back after three months myself. I am thrilled that u r raring to post more Gujarathi recipes. I have been eating a lot of sooji ka dhokla. It is yummy. Could you post a recipe for that? Also, do u have a recipe for kalakand using milk powder? Shall keep the requests and FB pouring in. Husband worked in Umbergaon for a short period and is hooked to Gujarathi food.
Recipes Dear Vidya, Hello how are you nice to hear from u. Must have had a good break. Here are the recipes u asked for.Rava Dhokla is also a family favoutie which can be dishe up in an instance. happy cooking. Any problem please donot hesitate to ask. warm regards Pravina Milk Burfi 2.1/2 cups milk powder 1/2 cup chopped nuts(Almond and Pistach) 1/2 tsp cardomon powder 1/2 tsp saffron soaked in 1tbl milk 1/2 cup sugar 1/2 pint milk 1tbls ghee 1 In a bowl mix the ghee and the milk powder. Add the cardomon and the safrron and mix well 2 In a heavy bottomed pan put the milk and the sugar and put for boiling. Reduce the milk to half. It will look like condensed milk. Lower the heat 3 add the milk powder and mix well keep stirring for 2min till it forms into a soft lump. p4 por the mix into a greased plate. sprinkle the nuts.let it cool down .cut into 1"x1" squares.makes about 20pieces kalakand Ingredients 2 litres Milk 3/4 cup Sugar chopped nuts to decorate (pista, almonds) Silver foil (optional) 1/2 tsp. Citric acid dissolved in 1/2 cup water Method 1 Boil half the milk and add the citric solution as it comes to boil. 2 Switch off gas. Stirr gently. When the paneer seperatessieve through muslin cloth, pressing out excess water. Transfer to a plate and press it down. DO NOT KNEAD 3 Put the remaining milk in a heavy pan and boil to half. 4 Add the paneer and boil till the mixture thickens, stirring continuously. 5 Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. 6 Pour the mix into a greased tray,and sprinkle the chopped nuts. Cut into 1"x1" pieces <!-- google advertisement ends here --> Rava Dhokla Ingredients 1 cup rava (Semolina) 1/2 cup curds 1/2 cup water 1/2 tsp. salt 1/4 tsp. soda bicarb or eno fruit salt 1 tbsp. oil 3-4 pinches red chilli powder 3-4 pinches cumin seeds powder 1 tsp. coriander leaves finely chopped Method: Mix rawa,salt and curds in a bowl. Add water, beat well with a wooden spoon or spatula. Mix oil and soda, and mix into the batter, mixing very well till frothy. Put a large vessel with 3 inches water to heat. Place a stand which goes above water level. Place a shallow plate with vertical edges at least 1\"high, on the stand, after greasing it. Heat the prepared vessel, covering with a fitting lid. Pour the batter into the plate Steam and allow to cook for 6-7 minutes. When the dhokla gets springy to touch, sprinkle cumin,chilli powder and coriander. Sprinkle a tbspful of water all over dhokla. Cover, simmer for 1 minute, Remove plate. Cut into squares or diamond shapes with a greased knife. Serve hot with Green coriander chutney or Coconut chutney. Making time: 20 minutes Makes: 2 servings
Dear Pravina, Thank you for the three recipes. I tried milk barfi first since my husband loves milk sweets. It came out very well. I had to put it back on the stove and stir it a little more. After the second stirring, the pieces came out well. Thanks a million. Shall try kalakand for a high tea tomorrow and post FB. For rava dhokla, do we use suji straight from the packet? No need to dry roast it? Could you clarify? Also, in the Gujrathi version of samosa, for the shell, what is the flour to oil proportion? Please take your time to get back. Thanks for the great recipes. affly Vidya
hi there Dear Vidya I am glad the burfi came out well. Would you like a recipe for "marble burfi".It looks good as well! answer to your question about Rava Dhokla yes u use sooji straight from the pkt. For the samosa cover this is my way. 2 cup plain flour 2Tbls oil 2tsp lemon juice. 1 level tsp salt. oil and plain flour for rolling Mix ingredients in the flour and make a dough .it should not be too hard or too soft. let it rest for 10min. knead for a min. break the flour into 20 equal sized pieces. now roll each pice into a round puri. heat a skillet. put the heat to the lowest. put some plain flour in a plate. take one puri,smear oil lightly but well enough to cover the puri. do the same for the next puri.now dust both the puris with the plain flour. put one puri,oil side facing u and then invert the other puri.lift both the puris and roll it out into a thin chappati. put the chappati on the skillet and when small bubbles appear flip it on the other side. let it cook fo few secs and then seperate the 2 chappatis. in a plate put a slightly damp tea towel. once the chappatis are cooked put the in between the towel to keep the from drying out. do the same for all the dough. The covering made with this chappatis comes out crisp. Also left over chappatis you can cut then into squares and fry them. U can use these when making papdi chaat. i hope i have made myself clear.Any problems give a shout! regards Pravina
yummy kalakhand! Dear Pravina, Thank you for a good recipe for kalakhand. I made it for the high tea today and it was well appreciated by all. I do not have any left for Ramji. Thank you. This is one recipe that has eluded me for long. I have tried using ricotta cheese, but yours is better. I will try samosa over the weekend. I did like the tip of frying left over pieces for papdi chaat. I am now buying Farsi puri for papdi chat. And yes, i would love the recipe for marble cake. Sounds new to me. IL is lucky to have many experts like you enriching the cookery section. affly Vidya
Nice recipes.. Dear Pravina... You have a nice list of recipes for us...thank you. I was wondering if one can substitue the boiling of milk in milk burfi and kalakandh with evoporated milk?? Will it work and will it not save the time of boiling and reducing the milk. Pl let me know. L, Kamla
ans to ur question Dear kamla, I have never used evaporated milk in either of the recipes so i cannot tell. u can try with a small amt and see what it comes out like.Hope this helps regard pravina
Okra curry Hi All, Here is my recipe for Okra curry. Hope u like it. Feed back will be appreciated! regards Pravina Fresh Okra Curry For 4 People Cooking time 15min Preparation Time 10min Ingredients ½ kg Okra, wiped clean, top and tailed, halved and slice into 2” pieces 1 peeled and cubed into ½ “ pieces 3tbls canned tomatoes or 1big fresh tomato chopped 2Tbls Dhana-jeera Powder (cumin and coriander powder) 1 tsp red chilli powder ½ tsp turmeric ¾ tsp salt ½ tsp jaggery or sugar 1 tsp gram flour Juice of half lemon 2Tbls chopped coriander. 2 cloves of garlic, 2 cloves made into paste For tampering 1 clove garlic chopped finely ½ tsp mustard seeds ¼ tsp Hing 1 tsp Oi1 Method 1 Fry the Okra and the potatoes. 2 In a pan heat the oil .Add the chopped garlic, mustard seeds and hing. 3 Add the tomatoes, all the spices, jaggery garlic paste, gram flour.1tbls coriander and mix 4 cook for 2-3mins on a slow heat. 5 Add the Okra and potatoes with the cooked mixture and mix it gently. 6 Cook for another 3-4 minutes. Add the lemon juice and mix. Serve hot garnished with coriander. PS. If you prefer not to fry the okra and potatoes then: 1 Heat 2-3Tbls oil. Add the chopped garlic, mustard seeds, hing. 2 Add the cubed potatoes and stir. Cover and cook for a couple of mins on slow heat. 3 Add the okra and all the spices, salt, garlic paste tomatoes, coriander, jaggery, and gram flour. 4 Mix gently and cook till the okra is done. Add lemon juice and coriander and serve
i would like to know the masala they add with curries. i once had the vegetable string beans along with rotis in veraval. it was simply yummy............could anyone pleases send me ingredients for the masala.
recipe for green beans Dear Kanaka, Hello how are you. i donot know if you bean french beans or "chowli"which is long kind of beans. Anyway we gujaratis use the same masala for both. I will put my recipe.try it out and see if it tastes like the one u had in veraval. For 4 persons 1/2kg french beans washed, top and tailed and chopped into 1cm pieces 1tsp chilli powder 1/2 tsp turmeric 1.1/2 tsp coriander and cumin powder. 3/4tsp sugar a pinch soda -bi-carb 3/4 tsp salt 2 clovesgarlic paste 2 fresh tomatoes chopped or 3Tbls chopped tinned tomatoes. 2tTbls fresh chopped coriander For tempering 2-3 Tbls oil 1tsp Mustard seeds 1/4 tsp asafoetida(Hing) 2cloves of garlic chopped fine. Method. 1. Heat 3Tbls oil.When Hot add the mustard seeds chopped garlic and hing. 2. when the mustard seeds start spluttering add the beans 3. Add the salt. sugar and soda bi carb. 4. mix well.now cover the pot with a lid which has raised edges. put 1/2 cup of water into the lid. keep the heat to medium to slow.( The purpose of doing this is u donot add any water to the vegetable thus retaining the full taste. By putting water in the lid the vegetable gets cooked as there is vapour formed under the lid) 5. Check after 5mins. The beans should be done soft to the touch. Add the tomatoes and let it cook for 1-2 mins 6. Add all the rest of the ingredients. mix well and let it cook for a further 2mins. 7 Add the chopped coriander leaving some to garnish when served. serve hot with chappatis
