Wednesday, May 19, 2010

Vaati daal na khaman

In south guajarat we all love vati daal khaman,I never thought to make it my own, as it was easily available at each gulli, but here first time learned how to make it and its superb.. Felt the same smell of khaman at gulli's farsan shop :)Thanks to my neighbour aunty ..i was bit concerned about the oil part, but ok for once in 2 months or so ..or we can customize :)
Lets divide the whole recipe in four parts : soaking, grinding,steaming, tadka

Chana daal - 3 cups
Moong daal - 1/3 cup
urad daal- 1/3 cup
rice- 2 tbsp
Method: Soak all the ingredients together for 12 hours in a bowl full of water

Oil - 1 cup ( yeah it sounds too much )
Curd- 1 cup
gram flour- 2 tbsp
Method: grind the soaked ingredients with 1 cup oil and 1 cup curd. now keep one container in which we want to fermant , greece the container with the 2tbsp gram flour and oil (consistency should be very thin)
Add the grinded batter in the container , mix well
Let it ferment for 12 hours, thn keep in fridge for another 12 hour to 1 day

Green chili paste 1 tbsp
Ginger paste 1 tbsp
oil for grease and 2 tbsp
Eno - 1 tsp

Keep the steamer on stove with greased plate. cover the steamer with greased plate
Meanwhile add all the ingredients in batter, kept outside from fridge prior 1-2 hour of steaming. add the batter in the greased plate and let it steam for 25 mins

1 tbsp oil
mustard seeds, asofeteda
Coriander leaves, shreded coconut for garnishing
Here difference is , we have to let cool the steamed khaman and the tadka both..
Once both are cooled, add tadka, earlier i used to add hot tadka and mustard seeds remained stick sometime, but if we let it cool and spread with spoon, it will spread nicely

Sunday, April 25, 2010

Apple Butter and Guava paste chutney

Hi friends, We all use temarind-jaggery chutney for many of our chaat recipes.But when i tested this chutney, i couldn't believe...Same tangy taste but no temarind atall!!!! Now for any chaat, i m preparing applebutter and guava paste chutney only :)Thanks to my potluck friend yugma who gave me this recipe
Add applebutter and guava paste in equal quantity,salt,redchili powder,coriander-cumin powder, dry mango powder and water..Finally blend the mixture . Chutney is ready :)
Note : We can add some cooked dates in chutney.. guava paste is for sweet taste and its amount can vary as per your own taste.
Apple butter can be found in applebarn, publix, walmart easily(check the jam and jelly section), but guava paste have found in publix only till now.. U can replace guava paste with jaggery or dates

Tuesday, March 23, 2010

Khandavi ( patudi)

One more gujarati farsan, khandvi is something i always prepare for my non-guj friends and they love it.. i learned it from my elder sister, (motiben).. I always used to help my sis when it was ready to roll.. And slowly after assisting her for no. of times and practice, i m pro at making khandvi ..

One simple funda i keep in mind while making khandavi is the ratio of water, curd and gram flour...

its 1:1:1


1 cup gram flour(besan)

1 cup curd

1 cup water

salt to taste

ginger-chili paste


a pich of turmeric

For seasoning and garnishing

1 tbsp oil

mustard seeds

a pinch of asofeteda

sesame seeds

corriander leaves and fresh grated coconut for garnishing

Keep one greased aluminium foil ready( i say it first b'coz when it's cooked, we don't get time)
Mix all ingredients together
pour the mixture in a heavy bottom pan or kadai , put it on medium heat.
stir it continuously and evenly to avoiding lumps..
continue for almost 8-10 mins.. It will start thickening and u can see a shine ..
I always check whether it's cooked or raw by this shine.. but u can taste to check..
Now spread the hot mix on foil, with flat spatula.. it should be it very fast as once cooled it will never get spreaded..
Let it cool...after some time cut it into long strips, and roll each strip and keep in a separate dish for serving.
Finally give tadka, garnish with grated coconut and coriander leaves
Yummy khandvi is ready...
It is served as a side dish with any gujarati has lovely look and yummy taste..enjoy the sweet n sour treat :)

Friday, October 23, 2009

Stuffed bengan

When I was child I never liked Bengan, I used to take it out from my dish, But when I tried this version of bengan, my taste was change.My Mother use to make it very tasty, even the aroma of the curry is so nice that u cannot resist urself from having.when I think of a perfact thali for winter season it would be stuffed bengan, Green moong daal khichdi, Kadhi and Bajri Rotla with papad and aachar..ohh my god now this is mouthwatering for u too right, so let's make it.


for stuffing:

small size bengans : 6-8

nylon sev : 2 tbsp

peanuts : 2 tbsp (crushed)

garlic paste : 1 tbsp

red chili powder : 1tbsp

Turmeric powder : 1 tsp

Sugar : 1 tbsp

Coriander leaves : 1 tbsp

coriander powder : 1 tbsp

garam masala : 1 tsp

salt according to taste

Oil : 1 tbsp

For making curry:

Potato : 1 small size (cut in 4 pieces)

tomato: 1 small size( cut in small pieces)

Oil : 1 tbsp (for seasoning)

mustard seeds : 1 tsp

Hing a pinch

water : 2 cups


  • Mix all the spices in nylon sev and crushed peanuts.

  • add sugar,coriander leaves

  • slit bengan from both side such that we can stuff,( see the pic)

  • stuff bengan with the mixture. keep remaining mixture aside

  • heat oil in a cooker.

  • add mustard seeds when it crackles add hing

  • Add stuffed bengan, cut potato and tomato

  • Add remaining mixture .

  • Add water

  • Cover the lid of cooker and keep on till only one whistle

  • Open the lid and check if cooked ,cover the lid again.

stuffed bengan is ready to serve .


It tastes best with Moong dal khichdi.

Instead of cooker, it can be cooked in a pan covered with lid.

dudhi (lauki) Muthia

Here comes my all time favourite quick gujarati recipe. U can serve it as a starter or breakfast recipe or farsan in a main thali. We can add as many vegetables as carrot,cabbage, Spinach.In Gujarat people make Muthiya from Leftover rice also,no need of any vegetable.
Wheat flour: 1 cup (If bhakri flour or whole wheat flour is available thn best)
Besan : 1/2 cup
Oil : 3-4 tbsp

Lauki : 1/2 (medium size) or small (grated)

ajvain : 1 tbsp
Turmeric powder : 1 tsp
Ginger garlic and chili paste: 1 tbsp or as per taste
Sugar: 1 tbsp
salt as per taste
For seasoning and garnish:
Oil : 2 tbsp
Mustard seeds : 1 tbsp
asofeteda (hing) : a pinch
Sesame seeds : 1 tbsp
Coriander leaves for garnishing
  • First add oil , and other spices to Grated lauki.
  • add both flours. make a very soft dough, no need to add water as lauki will have enough water content.
  • Make equal size of roll type pieces from the dough
  • Heat the steamer and place the muthias carefully
  • Keep it on high flame for 10-15 mins
  • check if it is cooked with a knife
  • Let it cool down


  • Cut the rolls in to small pieces
  • Heat oil in a pan
  • Add mustard seeds
  • when it crackles add hing and sesame seeds
  • Add the muthias to seasoning, stir fry for few mins
  • Take out in a serving plate , garnish with coriander leaves
  • serve with coriander- mint chutney or tomato sauce.
  • Make muthia dough when need to prepare, else it will become very loose b'coz of veggies water content.
  • U can serve the steamed muthias without seasoning too
  • Vegetable content should be more thn flour to taste best.

Monday, October 12, 2009

Gol papdi or Sukhdi

Gol papdi as name suggests made of Jaggery (gud) and wheat flour.
Ghee 1 cup
Wheat flour 2 cup
jaggery 3/4 cup or according to taste
cardamom (Elaichi) 2-3 (powdered)


  • Heat some ghee on pan..
  • Add wheat flour In ghee and roast it till light pink colour.
  • Take it in a plate.
  • heat remaining ghee and add jaggery to it, mix it fast and stir continuously.(if we keep it for long time it will become hard so do it fast)
  • Add roasted flour.Add powdered elaichi.
  • Take a plate greece some ghee with finger on it.take a steel bowl applying ghee upside down (keep both ready).
  • spread the mixture On plate .Spread fast and press with steel bowl.
  • make the cuts with knife but don't take it out till cools down.
    Take out pieces when its totally cooled down.

    It's high calorie sweet recipe, Good to have during winter times, As our Elder people say ghee for strength and gud is good source of iron.So good for growing children.

Friday, October 9, 2009

Pancake style handvo

  • Handvo is one of the most popular recipes in Gujaratis.Traditionally In our home my mother used to Prepare it on sigdi .I love that.. Some people prepare it in special cooker for Handvo.some Bake it. One more style to cook it is in a nonstick pan.let me share this very tasty recipe to prepare Handvo.
    for batter:
    Handvo (ondhvo) flour 4 cups
    Dudhi(kadu) or bottle gaurd 1 cup( shredded)
    carrot 1/2 cup (shredded)
    cabbage 1/4 cup (shredded)
    green peas or mutter 1/4 cup
    spinach 1/2 bunch (optional)
    Green chili, Ginger and garlic paste according to taste
    Pinch of turmeric
    For seasoning:
    oil 2 tbsp
    mustard seeds
    cumin seeds( jeera)
    Asofeteda (hing)
    sesame seeds(Til)
    2 dry whole red chili

  • Add curd to the Handvo flour , make the batter smooth with hot water .
  • It should not be as loose as Idly batter.Keep aside and let it ferment for about 7-8 hours.
  • When Batter is fermented and we r ready to make handvo, add all the vegetables, green chili, ginger, garlic paste , salt and turmeric.
  • Heat oil in a flat nonstick pan. Add mustard seeds, when it starts crackling add jeera,hing, clove, til and dry red chili. Soon Pour 1/4 of the batter..
  • cover the lead of pan.Let it cook for 5-7 mins with heat on medium .
  • check if it's golden brown in colour, And turn the side up. again cover the top .
    let it cook for another 5-7 mins. Repeat the procedure for other batter and make Pancakes from that..