Posts Tagged ‘gujarati’

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gujarati khattai alu (sweet and sour potatoes)

July 18, 2013

another recipe i used to make all the time when i first learned to cook!

1 lb floury potatoes
1 T tamarind pulp
1/4 c water
2 t brown sugar
1 1/2 T ghee
1/2 t black mustard seed
1/2 t turmeric
1/2 t cayenne or ground chili
1 t ground coriander
1 t ground cumin
1 t salt
2 fresh green chilis
2 T dessicated (dried) coconut

peel and dice potatoes. dissolve sugar in tamarind pulp liquid after soaking leftover tamarind in water to extract pulp.

fry mustard seeds in oil or ghee. add spices and fry for 1 min on low. add potatoes, toss with salt and water for a minute. cover and cook on low for 15 minutes. add tamarind, chili, and coconut and stir. cook 10-15 minutes or until potatoes are cooked through.

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source: a sheet of paper

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gujarati dal dhokali

August 1, 2012

250 grams tuver daal (lentils)
200 grams wheat flour
3 green chilies
3 tbsp green chili paste
50 grams peanut
25 grams cashewnut
1 tbsp turmeric
1 tbsp black mustard seeds
3-4 cloves
small piece of cinnamon stick
2 tomatoes
1 T Tamarind water from soaked fresh tamarind (or water down tamarind paste)
100 grams brown sugar
1 T Garam masala
1 tsp Ajama (ajwain)
4-5 tbsp. oil
2 T Red chili powder
asafetida and salt to taste
1/2 cup cilantro leaves
3-4 T ghee

Preparation:

mix flour, salt, turmeric, ajama, red chili powder. Mix well. Add oil and knead the flour to roti-like consistency.

Wash tuver dal and pressure cook it for three whistles. (or partially cook it over the stove)

Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves. When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour over dal.

Mix tamarind water, brown sugar, cashew nuts, groundnut, garam masala, and chili powder and mix well.


Add tomato, turmeric, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.

• Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

or prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.

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from here

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recipe 2

For The Dhoklis
1 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1 tbsp oil
1/4 tsp carom seeds (ajwain)
salt to taste

For The Dal
1 cup toovar (arhar) dal
2 tbsp ghee
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
5 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1 bayleaf (tejpatta)
2 round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)
5 kokum , soaked
5 tbsp jaggery (gur)
1/2 tsp turmeric powder (haldi)
1/2 tbsp lemon juice
2 green chillies slit green chillies
1/2 tsp chilli powder
1 tsp grated ginger (adrak)
2 tbsp boiled peanuts
salt to taste

For The Garnish
4 tbsp finely chopped coriander (dhania)

Method
For the dhoklis

Combine all the ingredients in a bowl and knead into a firm dough using enough water.
Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].
Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.
Cool and cut each chapati into diamond or square shapes and keep aside.

For the dal

Clean, wash and drain the dal.
Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.
Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.
Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.
Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

How to proceed

Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.
Simmer for 5 to 7 minutes, while stirring occasionally.
Serve hot garnished with coriander.

Handy tips:

Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.
Add more water if the dal thickens while simmering.

from here

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sweet and sour gujarati tuvar dal

June 23, 2012

gujarati food is the best: sweet, sour, and spicy! this recipe is easy and fast!

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1 cup toordal
1/2 cup yam chopped (optional)
2 Tbsp. peanuts
2 Tbsp. ghee or vegetable oil
1/4 tsp. cumin seeds (jeera)
1/4 tsp. mustard seeds
1/2 tsp. asafetida (hing)
a few curry leaves (optional)
3 roma tomatoes, chopped
1 tsp. ginger paste
1 jalapeno chopped
1/4 tsp. chili powder (optional)
1/2 tsp. turmeric powder (haldi)
salt to taste
1 Tbsp. jaggery (gur)
juice of 1/2 lemon
4 Tbsp. chopped cilantro

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1.Pick through the dal and then wash it. Drain the water. Add 4 cups of water to a heavy pot, add the dal, peanuts, yam, salt to taste. Boil the dal. Reduce heat and let it simmer.
2. As dal is simmering, heat ghee in a small sauce pan and fry the cumin and mustard seeds till brown. Add the asafetida, curry leaves, tomatoes, ginger, jalapeno, chili powder and fry the seasonings for 2-3 minutes.
3. Pour the seasonings into dal and let it continue to simmer on low, until the grains and vegetables are soft and cooked. Add lime juice, jaggery and cilantro. Adjust the water so that the dal has the consistency you like (from soup like consistency to thick soup)

Serve with yogurt, any steamed or panfried veggies, rice or flat bread and a choice of pickle.

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recipe from here.

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i made this for a group of people for a potluck, and it was well liked.

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Sukha Bateta Nu Shaak (potato cashew curry)

April 7, 2012

THIS.

i think i need a few weeks of intense study in gujarati cooking so i can learn how to make really flavorful dishes really simply and with elegance.

what’s your favorite gujarati recipe?

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Sukha Bateta Nu Shaak

Ingredients

1kg potatoes, peeled and diced into 1 inch cubes, then boiled in salted water until tender, drain
3 tbsp ghee
2 tsp whole cumin seeds
6 curry leaves
¼ tsp asafoetida (optional)
2 tsp green chilli, or to taste
3 tsp ginger, minced
10-15 whole cashew nuts
3 tbsp concentrated tomato purée
¼ tsp turmeric
3 tbsp chopped coriander
2 tbsp lemon juice
2 tsp sugar
1 tsp ground black pepper
Salt to taste

Method

1. Heat the ghee in a large non-stick pan, add the cumin seeds, ginger, chillies, curry leaves, asafoetida and cashew nuts. Sauté for a couple of minutes until aromatic and the cashews become golden. Add the tomato puree and turmeric and cook for a further 2 minutes.

2. Add the boiled potatoes, reserving around 6-7 pieces. Mix gently and cook on a low heat. Meanwhile, mash the reserved potato cubes and mix into the rest of the potato curry. Cook on a very low heat for another 8-10 minutes, avoiding too much mixing. Add the salt, sugar, lemon, coriander and black pepper and remove from the heat.

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taken from this wonderful blog k.o rasoi

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simple, delicious, sweet and sour potato dish – the cashews add something wonderful, don’t skip ‘em! (i doubled the amount of cashews called for in the recipe, and recommend it!)

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mohanthal

February 26, 2011

Ingredients:

• 3 cups gram/chickpea flour (besan)
• 400 gm Sweetened condensed milk (1 can)
• 2 tbsp milk
• 1 cup ghee or butter
• Dry fruits for garnishing

Combine milk and besan in a thali and keep it for half an hour.
Heat ghee in a pan and roast besan on low flame for 12 minutes.
Add the condensed milk and cook for 15 minutes, stir constantly until the mixture thickens.
Remove the mixture from fire and place in a greased plate and garnish it with dry fruits.
Cut into desired shapes when cool.

this was absurdly delicious. two sticks of butter. the consistency is difficult to describe but is very like fudge. creamy? melty? it tastes nothing like chickpeas and is not overly sweet. highly recommended. our house ate 3/4 of a pan full in twelve hours.

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