Wednesday, May 19, 2010
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
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
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...
1 cup gram flour(besan)
1 cup curd
1 cup water
salt to taste
a pich of turmeric
For seasoning and garnishing
1 tbsp oil
a pinch of asofeteda
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 thin..do 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 thali..it has lovely look and yummy taste..enjoy the sweet n sour treat :)