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

Ingredients:

1 cup gram flour(besan)

1 cup curd

1 cup water

salt to taste

ginger-chili paste

sugar

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

RECIPE:

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 :)

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.

Ingredients:

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

Recipe:

• 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 .

Tips:

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.

Ingredients:

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

Recipe:

• 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

seasoning:

• 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.

Tips:

• 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.

Gol papdi or Sukhdi

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

Recipe:

• 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.

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.
  Ingredients:
  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)
  salt
  Curd
  Green chili, Ginger and garlic paste according to taste
  Pinch of turmeric
  For seasoning:
  oil 2 tbsp
  mustard seeds
  cumin seeds( jeera)
  Asofeteda (hing)
  cloves
  sesame seeds(Til)
  2 dry whole red chili
  
  Recipe:
• 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..
  
  

Sabudana Kheer (Topioca pudding)

In India we have wide variety of recipes for fasting, One of them is sabudana kheer.
Ingredients:
5 cup milk
1 cup sabudana
1 tsp ghee
some nuts(slivered)
1/4 cup sugar or according to your taste
2-3 cardamom (powdered)
some raisins
pinch of saffronRecipe:

• Soak  sabudana for (15 mins If small size, 4-5 hour If big size)
• Heat the ghee in a Pan, add raisins and slivered nuts, shallow fry them in ghee.
• Pour in milk and let it boil for 10-15 mins
• Add sabudana and let it cook till it can be pressed with fingers Add sugar and mix till dissolves completely

Add  cardamom powder

Garnish with pinch of saffron .

Sweet sabudana kheer is ready to serve.. It tastes good with rajgira Paratha..Enjoy yummy fasting.

surti ghari

Ingredients:

Filling:

1 1/2 cup ricotta cheese

1/2 cup sugar

2 tbsp ghee

1/4 cup sooji(fine semolina)

3/4 cup ground almonds and pistachios

8-10 strands saffron(soaked in 1 tbsp milk)

8-10 cardamom powdered

For puri:

1 cup all purpose flour(meda)

1 tbsp ghee

milk for binding

For garnishing:

1 cup ghee

1/3 cup powdered sugar

almonds and pistachios, slivered

Recipe:

(for filling)

1. heat the ghee in a nonstick pan , add ricotta cheese and stir constantly over medium heat till water is absorbed. let it cool
2. Now in a separate pan roast the sooji for about 3-4 min on medium heat.
3. Mix sooji, almond , pistachios, cardamom powder , saffron and sugar to the ricotta cheese.
4. make balls of equal size from the above mixture. (approx 1 " diameter)

(for Puri)

Add ghee to the all purpose flour, Now bind it with milk and make soft yet firm dough.Now make small balls and roll out to puris of apprx 3" diameter.

Preparing Ghari:

1. Place a ball into each puri
2. pull up the sides to completely wrap the ball
3. carefully remove the excess dough from top and press the dough to seal
4. slightly press the top of the ball to make it flat
5. Heat the ghee in a frying pan on low heat
6. fry the puris on both side till light golden in colour
7. set aside for 3-4 hours to cool

Garnishing the ghari:

with clean hand whip the ghee and sugar until light and fluffy.Dip the gharis and place on waxed paper lined cookie sheet. place the slivers of pistachios and almonds on top centre. set aside for the ghee to be firm.. Ghari is now ready to serve.

Note: Ghee for garnishing should be firm.