plantain leaf(Andhra Recipes): Gujarati

Showing posts with label Gujarati. Show all posts

Jan 4, 2017

Basundi

Basundi is a milk based sweet which is very popular in three states, Gujarat, Maharastra and Karnataka.I have always confused with Basundi and rabri . Some people says both are same, some says both are different. After trying these two recipes and a small research I came to know both recipes are almost same with little variations.

1. Both rabri and Basundi are made with full cream milk.

2. The consistency of rabri is more thicker then Basundi

3. For rabri you have to keep on scraping the layer which form on the top and sides which is a fat layer this gives the rabri a granules type of texture.

4. Rabri is served with Malpua or jelabi since Basundi is served as it self as a dessert.

Make sure to use a thick bottom pan. Once you get a full boil reduce the heat and cook on a low heat and remember to keep scraping the sides of the pan while cooking. This gives the Basundi a creamy and rich texture.
Basundi will be served as a dessert chilled or warm. Also served with puri and sabji as a part of festival meal specially for Holi, Dessara, uttarayan like festivals. In north Karnataka Basundi is served as side dish with puris.

INGREDIENTS:---
Milk --- 1 and half lit. full cream milk
Sugar --- 3/4 cup
Cardamom powder --- 1 tea sp
Almonds ---- 15 finely chopped
Pistachio --- 15 finely chopped
Saffron --- few strings
METHOD:---
1. Start boiling one and half lit. full cream milk in a thick bottom pan

2. Bring to a full boil and reduce the heat to low and boil till milk reduced to half it will take approximately one hour or more.

3. In between keep stirring and scraping the pan and keep boiling

4. Now add sugar and cook for 20 minutes more to bring the consistency. Because when you add sugar the consistency will turn in to thin.

5. Add cardamom powder and chopped almonds and pistachios and cook for 20 more minutes in a very low heat.

Switch off the heat and garnish with chopped almonds, pistachios and saffron strings and serve warm or chilled

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#72

Aug 5, 2014

Oats Rava Palak Dhokla

Final recipe for this week BM theme. Again this recipe I have adopted fro Tarladalal . Now I am totally addicted to these dhoklas because they are oil free, light on stomach and good choice for breakfast.Today my recipe is with oats and semolina.

INGREDIENTS:---

Quick cooking rolled oats --- 1/2 cup ground in to a coarse powder (I used safola oats)

Semolina (upma rava) --- 1 cup

Curd --- 1/4 cup

Chopped spinach --- 1/2 cup

Chopped green chillies --- 1 tea sp

Eno's fruit salt --- 1 tea sp

Salt to taste

METHOD:----

1. Combine oats, rava, green chilli, salt to taste, chopped spinach, 3/4 cup water, mix well and make dropping consistency and set a side for 15 minutes.

2. Just before steaming add fruit salt and 2 tab sp water mix gently.

3. Pour this batter in to a greased thali and spread it in to a even layer.

4. Steam cook oats and rava spinach dhokla for 8 minutes or till the dhoklas are cooked.

5. Switch off the heat,remove the dhokla from steamer and leave it for 5 minutes the cut in to pieces.

Serve with green chutney.

Some Important notes:--

For this recipe also lightly dry roast rava.

Along with chopped spinach you can add a tab sp of chopped methi leaves to make this dhokla more healthy.
Let's check the blogging marathon page Here

Aug 4, 2014

Beetroot Dhokla

Today is one more dhokla recipe but I gave a small twist to a traditional dhokla recipe. That is a healthy twist to a healthy recipe. I wanted to make Nylon dhokla for my second post. When I was making nylon dhokla for today breakfast, I got this idea of mixing some vegetables to the batter. First I thought of mixing carrot and beans. I was not much happy with that.
From last two months I made habit of having beet juice with my breakfast. Because beetroot is good for controlling blood pressure. I make my beet juice with orange or lemon or with any citrus fruits. When I mix my beet juice with milk that turn in to a beautiful pink color. Then I got this idea and mixed some beetroot pure with dhokla batter. But the color is little different then my beetroot milk shake. The taste was so yummm, green chutney is the best combination for this healthy dhokla
Lets check the recipe..
INGREDIENTS:---
Besan --- 1 cup
Samolina (rava, upma rava) --- 1and 1/2 cup
Beet root --- 1 medium size (peal and cut in to cubes the make a coarse paste)
Sugar --- 4 tea sp
Ginger green chilli paste --- 1 tea sp
Lemon juice --- 1 tea sp
Eno's fruit salt -- 2 tea sp
Oil --- 3 and half tea sp
Mustard seeds --- 1/2 tea sp
Chopped green chillies -- 1 tea sp
Asafoetida --- a big pinch
Curry leaves few
Water ---- 3/4 cup
Salt to taste.
Method:---
1. Combine besan, samolina, sugar, ginger green chilli paste, lemon juice, salt to taste mix well.
2. Now add beetroot pure, 3/4 cup water and make smooth batter, keep a side for 2 minutes.
3. Add fruit salt with a tab sp water and mix gently
4. In the same time grease a thali with little oil.
5. Pour the batter in to this greased thali and spread evenly.
6. Steam in a steamer for 15 to 20 minutes take it out from steamer and set a side for few seconds.
7. Now heat a small pan heat oil add mustard seeds let them popup then add chopped green chillies, asafoetida, curry leaves fry for a while and switch off the heat and add 1 and half tab sp water mix well.
8. Pour this seasoning over dhokla cut in to pieces.
Serve with green chutney.
Some Important notes:--
You can make this beetroot dhokla with khatta dhokla batter.
If you are making this with nylon dhokla batter they lightly dry roast samolina before using this gives a better texture.
You can increase beetroot pure as you like
Can cook and make a paste with beetroot but I think it is not good to cook that beautiful vegetable many times. Any way we are cooking the pure with dhokla batter so That is enough I think.
Let's check the blogging marathon page Here

Aug 3, 2014

Khatta Dhokla

Khatta Dhokla This is my first recipe for BM 43. One of my favorite snack because no oil, no fuss easy to make. They are rich in protein, one can have Dhoklas for breakfast or dinner.You can have two or three pieces of Dhokla with a bowl of salad for dinner.

Before I choose this theme I know only one version of Dhokla that is Khaman Dhokla. Because that is the only dhokla is popular in South India (in my knowledge). When I found a few recipes for dhokla I was surprised, they are really very healthy and very interesting.
I have adopted all my three dhokla recipes from Tarla Dalal from those this one is my first choice. Khatta Dhokla, This dhokla is in white color because we use rice and urad flour for this. This dhokla will be little sour in taste, that sour taste comes from sour curd. May be because of that the name came Khatta dhokla, khatta means sour.
Lets check the recipe.....
For Khatta dhokla(white dhokla) flour:---
Rice ---- 2 cups I used raw rice
Urad dal --- 1 cup
Lightly dry roast rice and urad dal, let them cool and ground in to a coarse powder
Mix both rice and dal powder.
For Khatta dhokla :----
Khatta dhokla powder -- 2 cups
Sour curd --- 1/4 cup
Green chilli paste --- 1 and half tea sp
Oil ---- 1 and half tea sp
Salt to taste
Warm water --- 2 1/4 cups
Eno's fruit salt -- 3tea sps
METHOD:---
1. Mix green chilli paste to curd whisk well Then add salt to taste, one tea sp of oil and warm water mix well .
2.Add khatta dhokla powder to curd mixture and mix well to make a paste.
Keep a side to ferment at least for 8 hours.
3. Mix fruit salt with a tea spoon water and pour over the curd and flour mixture after 8 hours. wait for few seconds and mix gently.
4. grease a thali with remaining oil and pour the batter till 1/3 of the thali.
5. cook the khatta dhokla in a steemer for 8 minutes, insert a knife and check if it is not cooked then cook for few more minutes and switch off the heat.
6. cool slightly the cut in to pieces serve with green chutney.
SOME IMPORTANT POINTS:--
1. Add fruit salt just before steaming the dhokla.
2. Can sprinkle crushed black pepper on top to give a nice flavor and taste.
Let's check the blogging marathon page

Jun 15, 2013

Dapka Kadi

I hate lizards and flies, at the movement I saw them I will be behind them and will send out of my house. When I finish my kadi and set my bowl to take pictures, two flies came in to my house. I was very busy for one hour in sending them out, finely I am tired but I couldn't send those two flies out. But those are hidden some were in the house, At the movement I started taking pictures one came in front of my camera lance and one on my hand. Now tell me how can I take pictures, again started running behind those flies finely I send them out after one hour, then took my pictures peacefully.

For this month Indian Cooking challenge Valli has chosen this delicious dish called Dapka kadi grom Gujarathi cuisine. This is almost like panjabi kadi but with little sweet taste. But that sweet taste is a highlight for this kadi and totally different from South Indian morkozhalambu. For kadi pakodi we make pakodis with chick pea flour. In this recipe we use split moong dal batter to make dapkas. Thanks for the recipe Valli and vaishali
INGREDIENTS FOR KADI:--
Curd --- 2 cups
Besan(chick pea flour) ---- 5 tab sp
Ginger green chilli paste -- 1 tea sp
Curry leaves --- 6
Sugar --- 3 tab sp
Salt to taste
Ghee --- 2 tea sp
Cumin seeds --- 1/2 tea sp
Mustard seeds -- 1/2 te asp
Dry red chillies --- 2
INGREDIENTS FOR DAPKA:--
Moong dal (split yellow gram) --- 1 cup
Oil ---- 1 tab sp
Ginger and green chilli paste --- 1 tea sp
Sugar ---- 1/2 tea sp
Soda bi carb --- a pinch
Salt to taste
METHOD FOR DAPKAS (MOONG DAL DUMPLINGS)
1. Soak mung dal in enough warm water for 4 hours, after 4 hours drain water and blend moond dal in to a fine past in a blender or mixee.
2. Transfer the dal mixture in to bowl add ginger and green chilli paste, salt to taste, sugar, sodabi carb mix well and set a side.
METHOD FOR KADI :---
1. Take besan in a mixing bowl add curd little by little and whisk well.
2. Add 4 cups of water to curd and besan mixture, whisk well to avoid lumps.
3. Add ginger green chilli paste, sugar, salt to taste, mix well and cook in heavy bottom pan on a medium heat, stir in between and cook till it starts boiling.
4. Heat ghee in a small fry pan add mustard seeds let them popup then add cumin seeds, when the cumin seeds crackle add curry leaves and red chillies, add this tempering to kadi mix well and cook for 5 more minutes on a low heat.
5. Just before serving again bring the kadi to boil and take a little moond dal batter with your fingertips and form in to small dumplings and drop slowly in the boiling kadi.^
6. Keep the heat in low flame and drop all the moong dal batter dumplings in to boiling kadi and wait for five minutes or till dapkas starts floating on the top of the kadi.
Garnish with coriander leaves and serve hot with rotla. I didn't made rotlas but we enjoyed this with roti and rice.
While adding Dapkas to kadi first drop one dapka and wait for it to float to top and then continue with the rest of the batter.
I that didn't come up then your batter is too thin, add little besan to dapka batter and try again.

Apr 13, 2013

Ghughra

Ghughra a very traditional snack from Gujarati cuisine. I have tasted this wonderful snack when we visited Ahmadabad for our 25 th BM meet(hope you all remember this Valli and others). Vaishali arranged a traditional Gujarati thali lunch for us, in that thali they served this Ghughra's. Before that I didn't even think that one can make Ghughras with a savory filling. Ghughras are just like our gujiya or kajjikayalu but with savory filling. I know only the sweet coconut filling. That day every body was bussy with taking pictures of the wonderful thali and I was just enjoying the food and guessing what ingredients they use for this ghughras specially. Then googled for the recipe and stuck with Tarala dalal's recipe. But I have to tell a big thanks to Vaishali for introducing all this wonderful Gujarati recipes. I used fresh green peas for filling you can you any other fresh beans or like fresh toor in the season.
Recipe from Tarala dalal

INGREDIENTS:---
Flour (all purpose flour, maida) --- 2 cups
Ghee   ---- 1 tab sp
Asafoetida   ---- 1/4 tea sp (optional)
Salt to taste
water for kneading
FOR STUFFING:---
Fresh green peas --- 2 cups coarsely crushed
Oil ---- 1 tab sp
Cumin seeds --- 1/2 tea sp
Asafoetida   --- 1/4 tea sp
Sugar --- 1 and half tea sp
Ginger and green chilli paste --- 3/4 tea sp
Grated coconut ---- 4 tab sp
Coriander leaves --- 2 tab sp finely chopped
Sesame seeds ---- 1 tea sp
Lemon juice   --- 1 tab sp
Oil for deep frying


FOR DOUGH:---
1. Take flour, asafoetida, salt and ghee in a mixing bowl, sprinkle water and knead a frim dough. This dough should be firm like samosa dough not like chapathi dough.
Knead till smooth and cover with a wet cloth and set a side.
FOR FILLING:---
1. Heat oil in a pan add cumin seeds, asafoetida let them crackle then add crushed green peas and fry for few minutes.
2. Sprinkle little water cover and cook in a very low heat for 5 minutes. stir in between.
3. After five minutes this mixture become dry, now add sugar, ginger green chilli paste, grated coconut,sesame seeds, chopped coriander leaves, lemon juice, salt mix well and cook in low heat for 2 minutes.
4 Remove from heat and let it cool.
5. Start heating oil in deep frying pan on a low flame.
6.Divide the dough in to small balls and press them in to small puris.
6. Place one tea spoon of filling in the center, apply little water on the edges with your finger and fold the puri in half like a half moon. Make all the puris like this and set a side.
7. Slowly drop ghughra's in to hot oil and deep fry in a low flame till golden.
Remove from oil and serve immediately with green chutney.
This is my fifth recipe for Blogging Marathon 27th edition under Traditional recipes theme let's check other BM members recipes here

Mar 18, 2012

Bournavita fudge - Bornavita Sukdi

I wanted to do some thing different in burfi for this festival time. And I wanted to make with wheat flour, then thought of sukdi a famous sweet from Gujarathi cuisine but wanted to do some thing different with that. when I was checking my pantry I saw small pack of Bournavita which was laying from few months. The I got this Idea of Bournavita fudge with wheat flour in the way of sukdi . Hope you all like this recipe and here it is......

INGREDIENTS:---
Whole wheat flour --- 1 cup
Bournavita --- 50 gms meand nearly 1/2 cup
Sugar --- 3/4 cup
Poppy seeds --- 1 tea sp
Seasame seeds -- 1 tea sp
Cashew nuts --- 1/4 cup broken in to small pieces
Ghee --- 1 cup
METHOD:--
1. Dry roast poppy seeds, seasame seeds in a pan and set a side.
2. In the same pan take a tea sp of ghee and fry cashew pieces and set a side.
3. Grease a plate with little ghee and sprinkle fried poppy seeds, seasame seeds, cashew pieces ste a side.
4. Now in a thick bottom pan heat rest of the ghee and add wheat flour and keep on stirring till raw smell goes and flour turn in to pink color.
5. Add bournavita mix well and switch off the heat add sugar immediatly mix well to combine every thing.
6. Pour this mixture in to the greased plate and flatten with a spatula. This work you have to do very quick other wise the burfi mixture will get set.
7. Make marks in wich shape you want.
This is my third post for blogging marathon 14th edition in the theme of Festival food - quick and easy mithai lets check the marathon page for other recipes.

Jan 16, 2011

KHANDVI FOR ICC

This month's Indian Cookin Challenge is KHANDVI a delicious Gujarati snack.I never made Khandvi before and never tasted also. when Sri Valli choosed Khandvi for this month's challenge I am very happy to try this one. I tried it for few times still I am not happy with this ,It dosen't came out perfect.But hubby dear likes it very much, I have to try this for one more time let's see.Thank you so much valli for choosing this delicious snack and thanks Lata for the recipe,I have choosed Lata's recipe..

INGREDIENTS:---
Gram flour (besan) -- 1/3 cup
Sour curd -- 1/3 cup
Water -- 1 cup
Sugar -- 1 tea sp
Ginger garlic paste -- 1 tea sp
Green chilli paste -- 1/2 tea sp
Turmeric powder -- 1/4 tea sp
Asafoetida powder -- 1/4 tea sp
Salt -- 1/4 tea sp or according to your taste
Oil ---- 3 tab sp
FOR SEASONING:---
Oil -- 1 tea sp
Mustard seeds -- 1/2 tea sp
Sesame seeds -- 1 tab sp
Grated coconut -- 2 tab sp
Chopped coriander leaves -- 2 tab sp

METHOD:---
1. Greas a flat plate with little oil and keep a side.
2.Take gram flour,salt,ginger garlic paste,green chilli paste,curd, water in to a bowl and mix well to make a thin batter(make sure that no lumps in the batter)
3. Now add sugar, Asafoetida, turmeric powder to the batter and mix well.
4.Heat 3 tab sp oil in a thick bottomed pan and pour the batter,stir continously in a medium heat till it turns in to a semi liquid.
5. Now transfer this cooked flour to the greased plate and spread the batter in to a thin layer and leave it to cool.

6. Once it is cool cut in to strips with a knife, roll this strips in to spirals.
7.Heat 1 tea sp oil in a pan add mustard and sesame seeds let them popup then pour over this seasoning on rolled khandvi
8. Sprinkle grated coconut and chopped coriander leaves and serve.

Jul 31, 2009

INDIAN COOKING CHALLENGE -- KHAMAN DHOKLA

When Valli announced Khaman dhokla for Indian cooking challenge, I was gone in to flash back. I had this dhokla in some restaurant in Gujarati thali and it was so soft and fluffy with spongy texture and my hubby liked it and I don't know how to make that (means I don't know the recipe).and I just wanted to try, then my first try was a big disaster because I didn't add any cooking soda or fruit salt that time. Those days Tarala dalal show is going on the TV, one day when I switch on the TV she is making this Khaman dhoka and the recipe was almost finished soon I miss the recipe... one fine day my hubby very surprisingly brought a book of tarala dala s, from that book I tried this dhokla recipe …….
Khaman dhokla is our first recipe in ICC- Indian cooking challenge so I was very exited with this recipe because this was little different then mine. I tried it for 2 times and every time it's just awesome. 2nd time when I tried last week it become more spongy, fluffy and soft and with that green chutney it was a super hit, here I go with the recipe……………..

INGREDIENTS:----
Bengal gram flour (senga pindi, besan) --- 250 gms
Curd – 1/2 cup
Water --- 1/2 cup
Cooking soda --- 1/2 tea sp
Oil – 1 tab sp
Turmeric --- 1 pinch
Green chili paste --- 2 (green chili coarsely paste)
Sugar – 1 tea sp
Citric acid --- 1/4 tea sp
Eno (green color fruit lime – 1 packet
FOR TEMPERING: ---
Sesame seeds – 1/2 tea sp
Mustard seeds – 1/2 tea sp
A few curry leaves
Grated coconut – 1 tab sp
Little water and oil to be topped on dhoklas

METHOD:----
1. Mix curd and water mix well and add besan and again mix well to get a lump less batter with Idli batter consistency. If you feel it is little thick then dropping consistency then add little more water mix well.
2. Then add cooking soda mix well and leave a side for 1 hour
3. Now pour water in an idli cooker or pressure cooker and place the plate which we use for steaming or you can use a thali too.
4. Now add citric acid, oil, salt, sugar, green chili paste, and turmeric powder and mix well. This has to be done just before pouring in to the plate
5. In the same time start boiling this water in the idli cooker or pressure cooker and bring to a full boil.
6. Now add eno to the batter mix gently (save some to dust the plate) now you can see bubbles coming out in the batter
7. Sprinkle eno on the plate, then immediately pour the batter in to the plate.
8. Place the plate in the cooker and cover with lid (if you are using the pressure cooker or pane no need to use the whistle.)
9. After some time (a few seconds) you will find the steam coming out.
10. Now keep the flame low and leave it for 5 to 7 min.
11. After 5 to 7 min remove the lid and check with a toothpick or knife .if your knife or toothpick comes out clean then your dhokla is done.
12. Then close it with lid again and leave for 1 more min. on flame, then switch off the flame.

13. Now mix 3 t sp water and oil in a small bowl, remove the dhokla plate from cooker and pour the oil and water mixture on top of it
14. Now heat oil add mustard seeds, sesame seeds let them popup and then add curry leaves and pour over the dhokla
15. If you want perfect shaped ones and not the crumbling, cut and handle gently.
16. Dhokla can also be steamed in a kadai filled with water and plated titled over it.
FOR GREEN CHUTNEY: ----
Green chilies – 5 no.
Coconut --- 2- 3 tab sp
Coriander leaves – 1 cup
Mint leaves – 1/4 cup
Cumin seeds --- 1/2 tea sp
Lime – 1 big
Salt to taste
Grind all above ingredients in to a fine paste
Remove and serve with dhoklas.

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Jan 4, 2017

Basundi

Aug 5, 2014

Oats Rava Palak Dhokla

Aug 4, 2014

Beetroot Dhokla

Aug 3, 2014

Khatta Dhokla

Jun 15, 2013

Dapka Kadi

Apr 13, 2013

Ghughra

Mar 18, 2012

Bournavita fudge - Bornavita Sukdi

Jan 16, 2011

KHANDVI FOR ICC

Jul 31, 2009

INDIAN COOKING CHALLENGE -- KHAMAN DHOKLA

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