A popular Gujarati main course consisting of a vegetable (undhiyu)…served with sev and jalebis… This is usually made only during the winters because a particular ingredient” Ratallu (purple yam)” is available only during this time of the year…
It is made in different ways..here is the way that i usually make it.
For fresh Masala / marinate
All the vegetables should be cut into chunks as shown in the picture. The bananas can be cut with with the skin on...
Remove seeds from 3/4 of the papdi and let the rest be as it is...
Mix all the veggies from 1 and 2 and set aside in a big vessel.
Grind together the ingredients for the masala / marinate...
Mix the ground masala and the vegetables nicely so that the freshly ground masala coats each vegetable. Set aside for atleast 1/2 hour... (Excl the tomatoes)
Take a big kadai. heat vegetable oil in it...
Add the marinated vegetables, salt and cook till all the vegetables are cooked and the raw smell of the ground mixture goes away...
Add the cut tomatoes on top of this cooked veggies and close the veggies with a lid and let it simmer on low flame for 2-3 mins...
Serve hot with thin sev and corriander leaves as a garnish..
Serve with hot jalebis and rice / hot rotis...
This is my entry for Mythillis: RCI-Gujarat Cuisine
The Arusuvai Friendship Chain has been inspired by the Amish Friendship Bread starter chain doing the rounds outside of India. This chain is all about sending along a a surprise gift to your friends for them to prepare something tasty with it, share the recipe and pass on the surprise ingredient to other people..
As a gift, Kajal sent across to me a packet of Besan or Gram Flour…there were so many things that i could have made with besan, but i decided to make something which i have never tried before..one of my favourite Gujarati snack..” Khandvi”
Khandvi (Arusuvai Friendship Chain)
Mix besan, buttermilk and salt in a bowl and Micro Med for 4 mins.
Add turmeric powder, ginger - chilli paste and Micro High for 5 mins.
Remove from the microwave and spread immediately on a greased surface in a thin layer ( i used the back of a big plate, greased it and spread the besan mixture on it).
When set cut into strips and roll. Arrange the rolls in a serving dish.
Place all the ingredients for tempering in a bowl, Micro High for 1.5 mins and pour over the khandvi.
Garnish with chopped corriander and grated coconut...
As a part of continuing this chain.. i will be sending across a secret ingredient to Archana
This is a variety fo vegetable pulao which i made recently on a week day. Having less time in hand i had to make something which is a meal by itself and is also tasty…so here goes
This is my entry to Sunita’s “Think spice-think saffron “…
Soak the basmati rice in water for 30 mins and cook it with the whole masala powder till each grain seperates. (While cooking one could also add 1-2 tsp of ghee, increases the flavour of the rice)
Once the rice is cooked remove the rice on a plate and let it cook and let the rice grains seperate.
Take a kadai and heat oil in it.
Add finely diced onions and ginger-garlic paste to it and saute till the onions turn little brown in colour.
Once the raw smell of the ginger - garlic paste is gone add, pureed tomatoes and let it cook till the oil seperates on the sides of the kadai..
Add the other diced vegetables and let it cook.
Once the vegetables are 80% cooked, add the masala powders and cook till the vegetables are well done.
Add the cooked rice, salt and mix well and cook under a very low flame with the lid closed so that all the flavour seeps in the rice...
Dissolve saffron in little luke warm milk and set aside for 15 minutes. Add the saffron milk to the rice and mix well...
Garnish with corriander leaves and serve with raita
This is Pav Bhaji with a difference, have made this in the microwave (most of the vegetable cooking), but the result was good
Prick the potatoes all around with fork and cook on High for 9-10 mins in the microwave and set aside.
Cook the rest of the diced vegetables in the microwave for 10 min on high
(use a lid which has vents or else do not close the microwave container with a lid whiile cooking)
Peel the potatoes and dice the cooked potatoes.
Take 50% of cooked potatoes and mash them with a ladle or with hand.
Take half quantity of the cooked diced vegetables and mash them in a mixer to a pulp and set aside.
Take oil in a kadai and heat it. Once the oil is hot add choppped onions and ginger garlic paste and saute for a minute...
Once the onions are cooked, add the chopped tomatoes and saute till the oil seperates from them.
Add the various masala powders and saute for some more time.
Add all the cooked vegetables (pulp and diced) and mix well.
Add salt, pav bhaji masala and let the whole thing simmer for some time.
Before serving, add chopped onions, grated cheese, lemon juice and garnish it with corriander leaves
Serve hot with toasted pav / bread.
Another of D’s speciality…round and nicely made aloo paratha..eaten with some dahi (curd) and pickle..ahh what a combination
For the aloo balls, mash the boiled potatoes (aloo) with salt and turmeric.
Heat oil in a kadai, add jeera to it and let it crackele.
To this add finely chopped onion and saute till the onions are pink in colour
Add the ginger and garlic paste, also add all the masala powders and saute for a couple of seconds.
Add the mashed potatoes to the kadai and mix well.
Add jaggery according to taste. Also add the corriander leaves and mix well.
Cook for 2 minutes and then set aside and let it cool
Make aloo balls out of this mixture
Make chappatis with the dough, keep the aloo balls in the middle, fold and make parathas ....
Take a flat pan, heat it and cook the paratha on one side till it turns brown. Turn on the other side and cook it is also brown...add ghee on both sides and flip till the parathas gets nicely cooked and brown in colour...
Serve hot with curd and lemon/mango pickle...
Sunday….what is the first thing that comes to ones mind…for me it is leisure, good food and rich food…This sunday D (my lil sis) decided to make Malai Kofta…a very north indian preparation, rich with cheese, cottage cheese and cream…she put lot of effort and the end product was just awesome…well me, i was in charge of making chappatis….so here we go, the recipe of malai kofta (Stuffed cottage cheese dumplings in a creamy tomato gravy).
To make the kofta
Mash the boiled potato and add all the other masala ingredients, salt and the maida and keep aside.
To make the cottage cheese dumplings, mash the cottage cheese and cheese nicely.
To this mixture add the other ingredients and roll them into small balls.
Fill the cottage cheese dumplings inside the mashed potato mixture and make bigger dumplings.
For the gravy
Soak the cashew and poppy seeds seperately in water for 1/2 an hour.
Drain the water from the poppy seeds and grind it with the onion to a paste.(Add a little water to help in grinding)
Grind the cashew into a smooth paste and set aside. (Add little water to help in grinding)
Take in a kadai and once the oil is heated, add jeera, once the jeera starts spluttering, add the ginger garlic paste and saute
Add the onion mixture and the ground masala to it and saute till the whole mixture is light brown in colour.
Add the tomato puree and cook for 5 mins. Add all the masala powder,salt and cook.
Add the cashew paste and let it cook till the time that the cashew paste looks cooked.
Add water (1 cup)and let it simmer for some time...
Add the cream and lots of corriander and bring the whole gravey to a boil.
To make the whole preparation...add one tsp of ghee / clarified butter
Place the kofta in a serving bowl and add the gravy to it and serve hot with chappatis..