Rustic Gujarati Series: Bell Peppers with Peanuts and Sesame Seeds

Ground peanuts and sesame seeds make up the base for this colorful, and delicious dry curry. I had many bell peppers on hand and wanted to make something different than the usual. I am so glad I tried this....and the great thing about this is that you can add any other veggies that you like to give it your own touch. Here is what you need:

3-4 bell peppers, any color you like!
1/2 cup peanuts, dry roasted and ground
3-tbsp sesame seeds, toasted
ginger-garlic-chili paste ( to your taste)

1 tbsp-Oil, 1 tsp each-cumin seeds,mustard seeds
Turmeric, Coriander powder, Garam Masala - to your taste
Salt, and a pinch of sugar - to taste
lemon juice, and cilantro (optional)

Dry roast the peanuts and sesame seeds until golden. Let it cool and grind to a coarse powder. Mix the ground mixture with the ginger-garlic-chili paste, garam masala and salt.

Meanwhile, wash and dry the peppers. Cut them into chunks.
Heat the oil in a wide pan, add the cumin/mustard seeds and let them pop. Add the bell peppers and quickly saute them, coating them with the oil. Sprinkle the peanut-sesame mixture on top and stir well so that it coats the bell peppers nicely. Add the seasonings, adjust the taste and let it cook on medium heat until cooked through. Stir often, and sprinkle with lemon juice and cilantro at the end if you like!
Serve hot. I had this as a side dish because it is quite dry. It make a great accompaniment to any meal though.

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Gujarati Series: Khandvi and New Year Wishes......

Khandvi is the one thing that I had always been afraid of making, I had heard so many stories that it was one of the hardest things to make, one that could easily be messed up if you didn't have the right consistency and all.....and all this really put me off from making Khandvis. I browsed through various other sites and blogs and finally found a recipe that really made it seem easy....and try, I did. It was a success!
In case, you've been in this boat, here is the very easy recipe for this wonderful treat. I got this recipe from Kajal of Kajal Dreams. She had a wonderful tutorial on khandvi which is easy to follow as you cook along.

Khandvi Rolls:

You will need:

1 cup Chickpea flour (besan)

2 cups buttermilk ( 1 cup yogurt plus 1 cup water)
1 tbsp red chilli powder (optional)

Salt To Taste

 To temper:

2 tsp Oil

2 tsp Sesame seeds

1 tsp Mustard seeds
1 tbsp Coriander/Cilantro- finely chopped

1 green chili- chopped

Two large cookie sheets- greased (inverted) or two steel thalis, which I used.

Mix the flour, salt and the buttermilk mix to the flour. You can add chopped chilies and ginger to the batter. I left it out this time. Mix really well into a smooth batter. Heat the pan and add the batter, stirring constantly, I used a whisk which made this easier. You have to keep stirring this batter so that it doesn't stick to the bottom.

Once you see the batter start to cook, keep an eye on it and check to see if the 'raw' besan taste is gone. Try not to get the batter too thick otherwise it will not spread as thin as you would like it.This will take around 5-7 minutes.

Turn the heat off and now, work quickly. Spread the batter onto the cookie sheet or thali and use a spoon to spread it into a thin batter. Spread in one direction if using a cookie sheet and a circular pattern if using a thali. You may sprinkle some coconut and cilantro on the spread at this point.

Let this cool for 5 minutes. Cut strips with a pizza cutter or knife and then start to roll.

When all the khandvis are rolled, get ready to temper them. Heat the oil in a pan, when it is hot, add the mustard seeds, chopped chilies and sesame seeds. Pour the mix over the rolled khandvis. Garnish with chopped cilantro, coconut and a splash of lime juice (optional). Enjoy!

Best Wishes to all for 2010. I hope the New Year brings a lot of joy and peace to all. Happy New Year!

Comments OFF. Please Email me directly for any questions/queries. Thank you.

Rustic Gujarati Series: Veggies stuffed with Lilva ( Lilva nu Bharelu Shaak)

Sometimes you just need a change from the usual stuffed curries, and this one fits the bill perfectly. I stuffed various vegetables I had on hand- Peppers, Asian Eggplants, and of course, Potatoes with Lilva- or better known as Pigeon Peas. This was a wonderful change from the usual Gujarati Bharelu or Sambhariya Shaaks. Here is the recipe if you'd like to try it sometime.

Ingredients:
The following is a basic guideline, use according to your needs.

2 small potatoes - sliced lengthwise or you may also choose the baby ones and make a slit in the middle
2-3 Asian Eggplants - chopped in big chunks, make a slit in the middle
2 small baby onions- washed, sliced with slit in middle
2-3 large peppers- cut in chunks and slit

1 tbsp- Oil
1 tsp- Mustard Seeds
a pinch of asafoetida

For the Stuffing:
1 small bag of frozen Lilva- Pigeon Peas or fresh ones ( defrost fully if using frozen)
1/2 cup- frozen peas
1 tbsp- ginger-garlic-chili paste and 2-3 cloves of garlic-chopped finely
1 tbsp- sesame seeds
2 tbsp- dry coconut
1/2 tsp- aamchur powder ( dried mango powder)
Salt, Sugar, Lemon Juice, and Garam Masala to taste

1 tbsp- Oil,
1 tsp- Cumin Seeds
1/2 tsp- Asafoetida

Chili powder, Dhania Jeera Powder, More Garam Masala and some turmeric powder to season the veggies.

Make the stuffing first. In a wide pan, heat some oil and sprinkle some Cumin seeds, when they sizzle,add the asafoetida and the chopped garlic with sesame seeds. Now add the lilvas and the peas. Stir until coated with oil. Now add the ginger garlic chili paste and the rest of the seasonings. Let it cook until the peas are soft.Check the seasonings and set aside to cool. Make a coarse paste in the blender after it cools.

Prep the veggies and stuff the cooled, ground lilva mixture into each slit.

Now on to the final prep: In a wide pan, heat the oil and add mustard seeds and wait till they sizzle. Add asafoetida and put each stuffed veggie one by one in the pan. Add some dhania jeera powder, turmeric powder,chili powder and mix gently. Sprinkle some water and cover and cook on low heat for 10 minutes then, sprinkle some water and some garam masala halfway through. Stir every now and again to make sure it doesn't stick to the bottom. Serve hot.

For more Stuffed Gujarati Shaaks, see my old posts: Sambhariya Shaak, Bharela Marcha Nu Shaak and Bharelu Ringan Shaak.


Yes, I love such stuffed recipes! Enjoy.
Comments are OFF. Please email me for any queries or questions. Thanks.

Rustic Gujarati Series: Bharelu Ringan Shaak- Stuffed Chinese Eggplants

Doesn't that look great??

I was lucky enough to get some fresh Chinese eggplants at the grocery store the other day,and I thought about making this delicious, stuffed recipe with them.

I used to hate eggplants at one point in time, but I can't imagine why I ever did. Now, I enjoy making mostly anything with the eggplants, and these Chinese long eggplants happen to be my favorite!

Here is the very easy, rustic Gujarati recipe that can be enjoyed at any meal.

You can use eggplants by themselves here, or use a combination of baby potatoes, pearl onions, carrots and the like.

Note: Please use this recipe as a guideline only, adjust quantities to your taste.

Ingredients:

5-6 Eggplants - washed and slit ( See picture)

Filling:
1/2 cup - Besan flour
1 tbsp- Sesame Seeds
1 heaping tbsp or more - ginger, chilies, garlic paste
1 tsp- Aamchur powder or lemon Juice
Salt, Sugar, Turmeric, Chili powder - to taste
1 tbsp- Dhania-jeeru powder
1 tbsp- Garam Masala

To temper:
1 tbsp - Oil
Mustard Seeds, Asafoetida, Dried Chilies, Curry leaves and a few Garlic pods- sliced

Wash and cut the eggplants into large pieces. Make a Slit down the middle leaving some room at the end.

Mix all the ingredients listed in the filling together. Stuff each eggplant with this mixture and set aside.

In a wide pan, heat some oil. Wait till it gets quite hot and add the mustard seeds, chilies, curry leaves and the garlic. Add the asafoetida after the garlic sizzles.

Place each eggplant in the pan and gently stir. Sprinkle around 2 tbsp of water on top and cover. Cook on medium heat until done, around 15-20 minutes. Do stir in between to make sure all the sides get cooked evenly. Garnish with chopped Cilantro leaves and serve hot.

Serving Suggestions: Bajri Rotlo, Chaas, a spicy garlic pickle and of course, some papad.

An authentic Gujarati Village meal at its best....enjoy!

Rustic Gujarati Series: Rasiya Muthiya.....

These cold, dark days of Winter have me craving soups everyday, and while this isn't exactly a soup- it comes pretty close to comfort in a bowl.

This recipe is authentically Gujarati, and a great way to use up leftover khichdis and rice. I had some leftover khichdi last night so I made this for me and the kiddos.

What is it exactly? These are dumplings made of leftover rice and flour cooked in "Chaas". You can't get any rustic than this!



Note:Use these measurements as a guideline, add or omit ingredients to taste:

Ingredients:

For Muthiya or Dumplings:
1 cup- leftover rice or khichdi
1/2 cup- Besan or Chickpea flour
1/2 cup- Whole wheat Flour
2 tbsp- Semolina
2 tbsp- ginger-chili paste
methi leaves, grated squash or gourd - (optional) -I left it out
Salt, Sugar, turmeric and chili powder- to taste

Chaas:
2 cups Chaas,- Yogurt thinned down with Water - medium consistency
1 tbsp- Oil,
Mustard Seeds, Cumin Seeds, Curry Leaves, Dried Chilies, and Asafoetida- to temper
Cilantro - to garnish

First, make the dough. Mix the rice with the flours and spices and form a dough, you may or may not need any water at all, mix the rice really well with your hands and add some if needed, but keep the dough as firm as possible.

After you make the dough, make small little dumplings out of it and set aside. See Picture.

Mix some yogurt with water and make a 'Chaas' of a medium consistency after all the dumplings have been made. In a separate pan, heat the oil and add the mustard seeds, cumin seeds, curry leaves, dried chilies and the asafoetida. Add the 'Chaas' now and mix well. Add the salt immediately along with the sugar and the turmeric and chili powder. Now add the dumplings one by one. Lower the heat to a medium and let the dumplings cook thoroughly.

Once all the dumplings float to the top, they are ready to eat.

Garnish with some cilantro and eat this piping hot. Enjoy!

Carrot, Onion and Corn Kachumber

I love having some sort of a salad with my meals, especially our Indian 'kachumbers'.
The usual tomato and onion or even the famous Gujarati "Cabbage-carrot sambharo" fare can be pretty mundane day after day so I try and make something different each time.
This time, I made this unusual combination of Carrots, Onions and Corn. It turned out to be delicious, and I'll be making it again!
This goes really well with chapatis, and is SO simple!

Ingredients:

2 Carrots, Sliced
1 small red Onion, Sliced
1/2 cup - frozen Corn
1 small chili or Jalapeno, Sliced
1 tbsp, Olive Oil
1/4 tsp - Cumin Seeds and Mustard Seeds
Salt, Turmeric, Sugar, garam masala (optional), - to taste
A pinch of Dhania-jeera powder
Cilantro - to garnish

In a pan, heat the oil and add the Cumin and Mustard seeds, when they sizzle, add the chilis/jalapenos. Now add the onions and saute for 2 minutes. Add the corn and the carrots and the seasonings. Stir well and let it cook until the veggies are soft. Serve hot with some Chapatis as a side dish.
Enjoy!

Tip: Make a COLD version of this Kachumber by adding some chaat masala, Jeera powder and black pepper.

Revisiting Recipes: Corn Poha with Vidalia Onions

Revisiting an old favorite recipe of mine: Corn Poha,( pressed rice), a variation on the classic Batata Poha. I make this when I am limited on time, especially on weekends when there is so much on the go. Try this for a change!

I saw Vidalia Onions in the supermarket the other day, and I just had to get them.
I am sure many of you are familiar with this sweet onion that just pairs so well with such savory recipes. I decided to use them for Corn Poha....one of my favorites to make on weekends. Corn Poha with fresh lime juice squeezed on top and tea....isn't that what weekends are made for?

Corn Poha are similar to the famous Batata-Poha, this just uses corn instead of potatoes....for variety, that's all! Add the Sweet Vidalias in this instead of the regular onions and You won't even need to add any sugar.....it's that good, and you all know how much I like my sugar!

Here is the recipe:

• 1 medium Vidalia Onion- chopped lengthwise
• 1 medium - jalapeno or Indian chili - chopped
• A handful of curry leaves, peanuts or cashews
  
• 1 cup of Corn - either fresh, frozen or canned ( drain and rinse well if using canned ones)
  
• 2 cups of thick Poha
• 1/4 tsp - turmeric
• Mustard seeds, Asafoetida and Some oil - to temper
• Salt - to taste
• Fresh Lime - cut into pieces

In a wide pan, heat some oil. Temper the oil with some mustard seeds, asafoetida and turmeric and the curry leaves. When the mustard seeds pop, add the chopped Jalapenos, and the peanuts or cashews. Let this sizzle.

Now add the delicious Vidalia onions and the corn. Mix until the onions are translucent.
While the onions and corn are cooking, place the poha in a drainer and run a little bit of cold water through it until it gets wet. Turn the water off right away, don't let them get soggy....separate the Pohas with your fingers.

Add the Pohas to the onion-corn mixture and stir well. Add the salt and some lime juice on top.
Serve with some Mint-Coriander chutney, yogurt, or the way I like it -with Garam Masala Chai.

Here are some other versions of the Poha that I found on other blogs.....check those out too.

Manasi of the blog"A cook at heart" makes wonderful Dadpe-Pohe....this one, I have tried and it is wonderful!

Pooja of "My Creative Ideas" makes the Classic Batata-Poha.....a Gujju favorite.

Mika of "The Green Jackfruit" makes Puli Aval - a South Indian take on Batata Poha using tamarind, urad and chana daals...a must try.

Gujarati Series: Sambhariya Shaak

I know I have been gone most of the summer, this blog has been put off for too long....I still thank all of you that still drop by here and leave me your comments and emails.

Continuing with the Gujarati series, I have a great recipe for a Sambhariya shaak...this one is so easy! and a delight to eat. Do try it!

Here's what you need:

3 medium potatoes- sliced lengthwise

2 medium onions- sliced lengthwise

1-2 carrots - sliced

1/2 cup - besan flour ( use more or less, to your taste)

3 cloves garlic - grated

1 small piece of ginger - grated

2-3 small chilies or jalapenos- grated/chopped

1 tbsp - sesame seeds plus 1/2 tsp to add in the tempering

salt, turmeric, sugar - to taste

1 tsp - aamchur powder (dried mango powder)

1 tsp - garam masala

To temper - mustard seeds, asafoetida, dried red chilies, curry leaves and Oil. I use Olive oil. Use what you have on hand.

Mix the besan along with the garlic, chilies, ginger and the rest of the spices. Coat the chopped veggies in this mixture and set aside for 10-15 minutes. In a wide pan, heat the oil and add the mustard seeds and wait till they get really hot. When they start to crackle, add the dried chilis, curry leaves and the sesame seeds along with the asafoetida. Add the coated veggies and stir well. Cook on high heat for a couple of minutes and then cover the pan, lower the heat to a medium low and cook until done. This will take a while, around 15-20 minutes more. Sprinkle a little water every now and then to make sure it doesn't burn. Serve hot. Enjoy!

Gujarati Series: Kathiawadi Thaali

Sev-Tameta Shaak, Sliced red onions, Vagharela Marcha, Ohloh and Parothas.....A Kathiawadi delight.


Vagharela Marcha - Stir fried Peppers:

5-8 - Jalapeno or Chili Peppers- chopped
1 tsp - Mustard Seeds
Salt, Lemon Juice, asafoetida - to taste
1 tsp- Olive Oil

In a pan, heat the Olive oil till it is quite hot, add the mustard seeds and wait till they crackle. Add a pinch of asafoetida and the peppers. Stir fry until the edges look soft. Add the salt and some lemon juice. Serve as a side.

Sev-Tameta Shaak:

5-6 large, ripe red tomatoes (fresh is best in this particular recipe)-chopped
1 medium jalapeno- chopped
1 tbsp- Olive or any other oil you use
1 tsp each- mustard seeds, cumin seeds, chili powder, cumin-coriander powder
1/2 tsp - turmeric and asafoetida
salt, sugar - to taste
a handful of curry leaves, a couple of dried chilies (yes, this is a spicy dish)
Ready made Sev- besan/chickpea thin or thick noodles

Heat oil, add the cumin and mustard seeds. When they crackle, add the dried chili, curry leaves and the chopped jalapeno. Let the Jalapeno brown for a couple of minutes.
Add the chopped tomatoes and stir. Add the rest of the seasonings, except the Sev. Let the natural juices come out, if you'd like a bit more sauce, add a little bit of water. Cover and cook for 15 minutes on medium low heat. Add sev just before serving. if you add it too soon, it will turn soggy. Enjoy with some hot parathas.

Gujarati Series- Bharela Marcha and Kachumber

Bharela Marcha is nothing more than spicy stuffed peppers and kachumber is simply- a salad. When paired with some hot chapatis, this becomes a meal to savour.

Here is the recipe:

Bharela Marcha - Stuffed Peppers

7 or 9 - mini bell peppers
1/2 cup - besan flour
1/4 tsp- turmeric
1.5 tsp- dhania-jeera powder
1.5 tsp- aamchoor powder
salt, sugar - to taste
2 cloves garlic- grated
1/4 tsp- red chili powder

1tbsp- Olive Oil
1 tsp- Mustard Seeds
1/4 tsp- Asafoetida

Wash the peppers and slit them lengthwise. Make the stuffing by combing all the ingredients together with the exception of the oil,mustard seeds and the asafoetida. Stuff the mixture into each pepper lightly.

In a wide pan, heat the oil, add the mustard seeds and let them crack. Add the asafoetida. Now add the peppers once by one and lower the heat to a medium for 5-7 minutes. Lower the heat absolutely after the 5-7 minutes and cover. Let cook until soft.

Kachumber- I was inspired by Indira's lovely Mango Moong Kosambari recipe...it is so healthy, and light, it makes a wonderful accompaniment to any meal.

1 cup sprouted moong
1 celery stalk- chopped
1 small sweet onion-chopped
1 small mango- chopped
1/3 cup- corn

salt, lime juice- to taste
roasted jeera powder - 1 tsp
chaat masala- 1 tsp

Mix well and chill for at least half an hour before serving. Enjoy.

This is going to Pooja of My Creative Ideas for the wonderful event known as JFI- Bell Peppers.

Gujarati Series - Chora Daal-Fenugreek Dhokla

Dhoklas can be made from a variety of ingredients- Chana Daal, moong daal, Besan to name a few. This time around, I made them from Chora daal.
This is fairly easy, and is perfect for weekend lunches.

Ingredients-

1.5 cups Chora Daal
1/2 cup yellow moong daal
1 bunch- fresh or frozen Methi or Fenugreek leaves
2-3 large - chili peppers ( for heat)
1 large piece - ginger
4-5 cloves garlic
1 small bunch cilantro
1 heaping tbsp - besan flour
1 tsp- jeera (cumin) seeds
salt, sugar to taste
1 tsp- Eno or Fruit Salt

Soak Chora Daal and the yellow moong daal together for at least a few hours. When ready to make the dhokla, grind the daals together with the jeera seeds and some salt. The mixture should resemble an Idli batter and should not be too thick or too thin. Grind the peppers, ginger , garlic and cilantro. Add this to the batter along with the sugar and some more salt. Adjust to your taste. Leave the batter aside for 15 minutes, and then add the methi leaves and besan to it. Stir well.
When ready to steam the dhoklas, add the eno to it. This will make them fluffier.
Pour the dhokla batter into a sprayed cake pan. Steam on medium high for at least 15-20 minutes. You may temper them with some mustard seeds and curry leaves. I left them just as they were. Serve with Cilantro-Mint chutney and some hot tea or coffee for a perfectly healthy lunch!

Variation- Add some spinach leaves to the batter instead of Fenugreek leaves.

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Weekend Lunch Series: Spinach-Zucchini Handvoh

Perfect for weekend lunches or brunches.....this Spinach and Zucchini Handvoh really hits the spot. This is one of my favorites for weekend and this time, I added Spinach and Zucchini. Spinach and the zucchini will make this handvoh extra soft. You can add fenugreek, Opo squash, grated potatoes, onions, corn for a variation.

I made this out of the ready made Handvoh mix, which is available at most Indian grocery stores.

Here are the rest of the ingredients.

3 cups - store bought handvoh flour

A container of plain, preferably sour, yogurt,

Salt and Sugar to taste,¾ tsp. asafetida

2-3 tbsp. ginger-garlic-chili paste, 1 tbsp Ajwain Seeds,
1-1.5 tsp. turmeric,
3 tbsp. chopped cilantro
2 handfuls + 1 tbsp. white sesame seeds
juice from 1 lime
1 tbsp. peanut oil (can substitute with safflower or vegetable oil)
2 heaped teaspoons black mustard seeds, 2tbsp - Semolina,
handful of curry leaves
½ tsp. baking soda or ENO

1 bag- chopped baby spinach
2 medium zucchinis - grated
1 onion - made into a paste. You can grind this along with the ginger-garlic and chilies.

Mix 3 cups handvo flour with the yogurt, and ajwain seeds in a large steel bowl; leave out overnight to ferment. You may leave it in the oven with the pilot light on.

Preheat the oven to 350F when ready to bake.

The next day, add the salt, sugar, turmeric, ginger-garlic-chili-onion paste, chopped spinach, grated zucchini, 1 tbsp sesame seeds, semolina,and the cilantro. Adjust the seasoning to your taste. The batter should be of a medium consistency, not too thick and not too thin.

Grease a 15x10 baking dish with some cooking spray. Pour the batter in the dish. Now, here's a tricky part. In the middle of the batter, add the Eno or baking soda, then add the juice of the lemon. Let it bubble up and the mix the batter lightly. Let it rest while you add the tempering.

Meanwhile, heat the oil, when hot,add the mustard seeds, curry leaves, and some sesame seeds and the asafoetida. Pour over the batter and mix it in. Sprinkle sesame seeds on top.

Bake at 350 for 45-50 minutes. Towards the end, turn the grill feature in your oven on and let it brown a bit.

Serve hot with some masala tea, pickles, yogurt or however you like. Enjoy.

Healing Foods - Moong daal With Spinach

I have been on many crash diets in my day....and not one of them have worked..mainly because of my high expectations to lose weight in a really short period of time.Not very smart. This is what I have learned:

Crash.Diets.Don't.Work.

So, what DOES work? for me, success has been adapting an Ayurvedic routine. I decided to really make a 'lifestyle' change many months ago and it has worked for me. Another important thing, get rid of 'toxic' people around you, these are 'people' who value your weight more than they value you. I have done exactly that.

I won't go into complete detail in this post, but for those who are interested, please check out the Ayurvedic links in the sidebar, you'll find a wealth of information there. A separate post on this topic coming soon.

Here is one such recipe that really calms the system, is low fat, and totally healthy for all.

'Moong Daal with Spinach' Curry:

Tip: Use a pressure cooker for quick and best results.

1.5 cups yellow moong daal- rinsed well, and soaked for at least half an hour.
1 bunch baby spinach - chopped
1 tbsp or less - Olive or Canola Oil
2-3 cloves Garlic -minced
1/4 tsp - turmeric
1/4 tsp - Asafoetida
1 tsp - chili powder
1 tsp - garam masala (optional)
1/4 tsp- cumin seeds
Salt - to taste

Rinse the Moong daal well and let it soak for about half an hour. Chop the baby spinach and set aside.

In the pressure pan, heat the oil. Add the cumin seeds and the asafoetida. Now add the garlic and stir well. Add the spinach and cook until wilted. Drain the daal and add it to the pan. Keep stirring and add the rest of the seasonings. Add enough water to cook the daal, if you like it soft and mushy like I do, add 1.5 cups of water, just be sure to adjust the seasonings.
Let it cook until the regulator whistles twice.
Serve hot with some Jowar rotis and some buttermilk for a complete meal.

Update: Down to 130lbs as of September 30th, 2008!

Gujarati Series: Sabudana-Batata ni Khichdi

A childhood favorite of mine.....I would eat this to my heart's content on the days that my mother and Baa kept a 'vrat'. Not me though!

Here is the very easy, but a delicious recipe.....

You will need:

2 cups saabu-daanaa (tapioca)

1 teaspoon -Salt or to taste

8 tablespoons tel (oil)

¼ teaspoon jeera (cumin seeds)

1/8 teaspoon hing -asafetida
1-4 -curry leaves

2 potatoes, boiled, peeled & diced in cubes- Nuke it in the microwave for 3 minutes.

1 teaspoon aadu, adrak (ginger), grated

2 teaspoons lilu marchu (green chili), minced

1 teaspoon or more-sugar

½ cup peanuts, roasted and crushed
Lemon Juice, Cilantro and grated coconut to taste

Rinse and drain the saabu-daanaa under cold water in a colander. Add some water, don't add too much, just enough to coat the sabudaana. Let sit for a good 6-8 hours, overnight is ideal.

When ready to make it, mix in salt, roasted and crushed peanuts, & sugar. Let it sit for 10 minutes.

Heat oil in a heavy bottomed pot, add the cumin seeds, asafetida, some of the chopped green chilies and curry leaves. After 30 seconds, mix in the potatoes, ginger & the rest of the green chilies. Stir & cook until potatoes are lightly browned. Add the Sabudaana and let it cook until they look translucent. Garnish with cilantro, lemon or coconut.

Serve hot with some cold, mellow yogurt on the side. Enjoy.


Thanks to all for the encouraging comments and emails to keep the blog going....!

Have a great day.

Gujarati Series: Suva-Tuver Daal Bhaji (Dill with Toor Daal)

A Gujarati Classic and a favorite in my home, this is one curry I am especially fond of. This is one of the healthiest and the simplest curries to make and the taste of the dill blends so well with the lentils, it is just a delight to eat.

Though I serve it with a Gujarati Kadhi, this can be had with some chapatis for a filling meal.

You will need:

• 1-2 bunches Fresh Dill, washed and chopped ( See Sidebar for Info.)
  
• 1 cup- Toor Daal, Washed and cooked
  
• 3-4 Cloves of Garlic - chopped
  
• 1 tsp- Chili Powder
• 1/4 tsp- Turmeric
• 1 tbsp Pickle Masala Powder
  
• 1 tbsp- Oil
• Salt- to taste

Wash the Dill really well and chop finely. Cook toor daal with enough water to leave it a bit thick, do not let it get too runny.

In a pan, heat the oil and add the chopped garlic. When the garlic starts to sizzle, add the chopped Dill and stir for a few minutes. Sprinkle some water if it gets dry, and cook until the dill is soft. Add the seasonings and the cooked toor daal. Check for the spices and add a little bit of water if it looks dry. Cook for 5-7 more minutes.

Serve hot with chapatis and yogurt.

Weekend Lunch Series: Sooji Dhokla (Semolina Dhokla)

Last week, I had the biggest craving for these Sooji Dhokla after having them at my aunt's house some time ago. I wasn't TOO happy with the results, but it was partly my fault, I was mixing the ingredients as my aunt had told me, and then I got a phone call. I left to attend that, came back and absentmindedly added some extra Besan- which I was NOT supposed to do....so the dhoklas weren't as light and airy as they should have been...but the taste! oh the taste was just fine...and after I tempered it with some Sesame & Mustard seeds...it was perfect!

Here is my aunt's recipe: Just don't overdo the besan like I did!

• 1 cup: Sooji, Semolina
• 1 tbsp: Besan, Chickpea Flour
• Some sour yogurt: to blend
• Green Chili-Ginger Paste- to taste
• Salt, Sugar - to taste
• 2 tsp: lemon/lime juice
• 1/8tsp: turmeric and a pinch of asafoetida
  
• 1tsp: of Eno or Soda
  
• Pinch of Baking Powder
  

For the Tempering:

• 1 tbsp: Oil
• 1 tsp: Mustard seeds
• 1 tsp: Sesame Seeds
• 1 chili- diced
• 1/8tsp: Asafoetida
  
• Cilantro to garnish (optional)

In a bowl, mix the Semolina,yogurt, salt, sugar, turmeric,baking powder and the green chili-ginger paste. Keep aside for 10 minutes. The consistency of this mixture should be like Idli batter...thick enough to pour into the steamer plates. The batter should not be too runny either.

When ready to steam the dhoklas, add the Lemon/lime juice and the Eno and mix really well, until frothy. Grease a thali or a cake pan with some oil and pour the batter. Steam these for 10-15 minutes, just as you would Idlis or Khamans.

If you don't have an Idli steamer available, take a large pot, fill it with water, put a rack on the bottom, place a stainless steel thali or plate with the dhokla mixture on top. Cover the lid and let the water boil. The dhoklas will be ready in 10-15 minutes.

When the dhoklas have cooled, cut into small pieces. Heat oil in a pan,add the asafoetida and the green diced chili. Add the mustard and sesame seeds. When the sesame seeds turn brown, add the dhokla pieces. Stir until the edges are browned and garnish with Cilantro.

Serve hot with some tea and pickles for a quick lunch.

Weekend Lunch Series- Leftover Special: Vagharela Bhaat ( Stir fried Rice)

A really easy recipe this time, perfect for busy weekends.......if you happen to have leftover rice, you can stir fry it! Just grab a few staple items from the pantry and you have a filling meal worth each bite......

A favorite way to eat this is with some cold yogurt and HOT pickles.....try it and see!

You will need:

1.5 cups- Leftover cooked rice
1 onion- chopped, finely
1 large Chili or jalapeño- chopped finely
1 small tomato- chopped
1 tbsp- Oil
1/4 tsp- Mustard Seeds
2-3- Curry leaves
1/4 tsp- turmeric
Salt, Sugar,- to taste
Cilantro- for garnish

In a deep wok or kadhai, heat the oil. Add the curry leaves and the mustard. Add the finely chopped onions and chilies and stir well, until the onions turn soft. Add the cooked rice and stir really well.Add the tomato and the rest of the seasonings and garnish with Cilantro. So easy, isn't it?

Have some of this with yogurt, pickles or by itself and tea......it will keep you full until dinner time!

Thank you ALL for your wishes and kind words for the last post.

See you all with a recipe for "lite" Brownies for Coffee's MBP event this month! The theme is "Going Lite".

Gujarati Series: Pooris and Milky Fruit Salad

My two favorite items together, Milky, Vanilla flavored Fruit salad and Pooris.......give me these two together, and there is no need for anything else!

I made this on Monday especially for my grandmother who came from India last week. Since this would be her first time visiting my home after I got married, I wanted to make something special....along with this, I made the typical Gujarati fare: Kadhi, Tuver-Lilva and Eggplant Shaak, Varoda ( recipe coming next week), and rice with the usual papads and pickles.

Here is what you need to make this Summer favorite of mine......


Ingredients:

• 1 Liter- Whole Milk
• 1/2 cup- Extra Milk
• 2.5 tbsp- Custard powder ( I used Vanilla Flavored one)
• Sugar - to your taste
• Mixed fruits: I used apples, grapes, Chiku (sapota), Pomegranates, and bananas
• 1 tsp: Cardamom powder
• A handful of roasted almonds and Pistachios
• A pinch of saffron- crushed
• 1 tsp: Pure Vanilla Extract
  

In a deep pan, boil the milk and the sugar for around 20-25 minutes, stirring constantly. In a separate bowl,mix the cold milk and the custard powder together until smooth. After the milk has boiled, add this mixture slowly, stirring all the way. Keep this mixture on the heat for around 7-10 minutes more. Add the Vanilla extract now and stir. Remove from heat after the 10 minutes and let it cool completely.



Meanwhile, cut the fresh fruits into small pieces, roast the almonds and pistachios in the microwave till lightly browned. Add the cut up fruits, and nuts along with the saffron, and cardamom powder to the cooled milk.



Let the milk cool completely before serving. Enjoy with pooris or on its own as a refreshing Summer drink!

Gujarati Series: Ridgegourd-Tomato Shaak and Sesame-Drumstick Shaak

Two really simple, childhood favorites of mine, Turia-Tameta Shaak.....basically, Ridgegourd and Tomato Curry and Saragwa-til nu dahiwalu shaak- Drumsticks in a Sesame Yogurt Sauce.

These curries are especially good with chapatis to sop up the flavorful ridge gourd along with the creamy sesame sauce! Try this for a light meal sometime.

You will need:

2-3 large fresh or frozen( 2 packets): Ridge gourd (Turia) - chopped
1 large Tomato: Chopped
3 cloves Garlic- Chopped (optional)

For Tempering:

1 tbsp: Oil
Jeera (cumin) seeds, Asafoetida- to taste
Turmeric, Salt, Sugar, Dhania-Jeera (cumin-coriander) powder, Chili powder - to taste

In a wide skillet, heat the oil. Add the Cumin seeds, turmeric, asafoetida and the garlic. When they sizzle, add the ridge gourd. Cover the pan and let cook for 5-7 minutes. Now add the chopped tomatoes and stir well. Add the seasonings to taste and let cook further until soft. Serve hot.

Saragwa-Til Nu Dahiwalu Shaak (Drumsticks in a Sesame-Yogurt Sauce):

You will need:

1 packet frozen Drumsticks, or Fresh ones
1/2-1 cup of Yogurt- Whipped
1 tsp: Besan Flour
2 tbsp: Sesame Seeds- toasted
1 large Jalapeno or a few green chilies
1 small piece of ginger


To temper:
1 tbsp: Oil
1 tsp: Sesame Seeds
Mustard Seeds, Curry leaves, Asafoetida- to your taste
Salt, Sugar- to taste

Cook the drumsticks in some boiling water for 5-10 minutes. In a blender, add the sesame seeds, jalapeno, ginger and make a paste. Add this paste to some yogurt whipped along with the besan. Set aside.

In a deep pan, heat some oil. Add the curry leaves, mustard seeds and the asafoetida. When it sizzles, add some sesame seeds. When they turn brown, add the yogurt-sesame mixture and mix well. Add some water if it is too thick. Keep stirring and then add the seasonings. After 5 minutes, add the drumsticks. Bring the sauce to an almost boil and leave on heat for a further few minutes. Serve hot with chapatis.

RCI: Maharashtrian Cuisine-Vari Tandoolachi Khichdi/ Moraiyo and treats from Linda.......

Linda from "Out of the Garden" sent me these generous gifts......a bag of Jackfruit chips, some really good New England Coffee and a lovely postcard depicting a Boston Lighthouse.......I am just so bowled over by this gesture of hers, I had to write about it.

You see, Linda had read in a comment somewhere that I didn't get "Jackfruit" in Newfoundland, and she sent me some Jackfruit Chips! Along with it came this smooth, velvety New England Coffee.....and anyone that knows me, knows my passion for Coffee!

I just wanted to share this with you all.....Thank you so much Linda for your kind gesture, I am so glad to know you!



Today's recipe is for "Vari Tandoolachi Khichdi" or "Moraiyo Khichdi" (Gujarati)......or known as "Samo" or "Vari Tandool" in Marathi.

Often made when "fasting", this is a delicious concoction, almost like an upma. I won't get into the discussion of "fasting" and the various foods and rituals that go with it.....I have some strong views on it. Email me if you'd like to discuss them! (lol)


Here is what you need:

• 1 cup: Moraiyo ( known as Samo, Vari Tandool)
• 1 small: grated Potato ( you can use chopped too)
• 3 cups: boiling water
• 2 green chilies- chopped
  
• Few Curry Leaves
• Roasted Peanut powder - optional
• 1 tsp: Cumin Seeds
• 1 tbsp: Oil or Ghee ( Ghee tastes better)
• Salt, Sugar, Fresh Lemon Juice- to taste

Wash and drain the grains. In a deep pan, heat the oil or ghee, whatever you're using. Add the cumin seeds and the curry leaves along with the chopped chilies. If using chopped potatoes, add them now and let them cook.

Add the grains and stir for a few seconds. Now add the boiling water and peanut powder, if using it. I left it out of mine. Stir well, and add the grated potato, salt and sugar. Cover and lower the heat. Keep checking and stirring so that it doesn't stick to the bottom. When all the water evaporates, its done. Mix well and add some lemon/lime juice if you'd like and serve with some cold yogurt.This is also my contribution to RCI- Maharashtra Cuisine hosted by the lovely Nupur of "One Hot Stove" blog.
Image Courtesy: Nupur