Matar Paratha

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Handvo - gujrati snack

Ingredients:
 Rice – 1 cup (200 gms)
Channa Daal – 1/4 cup (50 gms)
Toor Daal – 1/4 cup (50 gms)
Urad Daal – 1 heaping Tbsp
Yogurt – 1/2 cup (150 gms)
Green Chilies – 2 – 3 or to taste, finely chopped or ground
Ginger Paste – 2 tsp
Garlic Paste- 2 tsp (approx 3 large cloves)
Bottlegourd/Doodhi/Lauki – 1.5 cup, shredded and packed ( approx 12 oz)
Salt – 2 tsp or to taste
Ajwain – 1/2 tsp
Sugar – 2 tsp
Turmeric Powder – 1/2 tsp
Eno Fruit Salt – 1 tsp
Sesame Seeds – 2 Tbsp
Oil – 3 Tbsp (divided)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1/4 tsp
Red Chili Powder – 1/2 tsp
Curry Leaves – few
Method:
1. Wash Rice and all Daals and soak them for at least 4-6 hours.
2. Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.
3. In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well.
4. In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. Add Eno Fruit Salt and mix well to make the batter foamy.
7. Divide batter into greased muffin pan or pour int a greased cake pan.
8. Sprinkle Sesame Seeds over the top of the batter.
9. In a small skillet, heat remaining 2 Tbsp Oil.
10. Add Mustard Seeds and let them pop. Switch off stove.
11. Add Asafoetida to the oil.
12. Drizzle this oil seasoning over the top of the sesame seeds.
13. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes.
14. Remove foil and broil on High for approx 10 minutes until a light golden crust forms.
15. Let the handvo rest for 10-15 minutes before eating.

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Khaman Dhokla (sooji dhokla)

Dhokla is a traditional Gujarati snack. Dhokla makes a great appetizer. Makes about 20 pieces.
Ingredients:

• 1 cup sooji
• 1 cup yogurt
• 1/4 cup water as needed
• 1/4 teaspoon salt
• 2 teaspoon lemon juice
• Pinch of turmeric (haldi)
• 1 green chili finely chopped
• 2 tablespoon fine chopped coriander leaves
• 1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid)

For seasoning:

• 2 tablespoons of oil
• 1/2 teaspoon black mustard seed
• 2 green peppers chopped into about 1/4 inch pieces

Utensils to steam Dhokla:

• Large sausepan with cover (instead of sausepan you can use pressure cooker without the whistle.)
• Round cake-cooling rack
• Round 9″ cake pan

Method:

1. Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together in a bowl and make a smooth batter; add more water if needed.
2. Mix well so that no lumps are formed and the batter is of pouring consistency.
3. Allow batter to rest for an hour.
4. Grease the cake pan and set aside.
5. In the saucepan heat about one cup of water on medium high heat. Water should just touch the cake rack. This will be used to steam the dhoklas.
6. After water is boiling, turn down the heat to medium.
7. Add fruit salt (Eno) to the batter, and mix well. The batter will foam up.
8. Quickly pour batter into a greased cake pan.
9. Next place cake pan into the saucepan over the cake rack.
10. Cover the saucepan. Steam for about 10 minutes on medium heat.
11. Check Dhokla with a knife. If the knife comes out clean, dhokla is ready.
12. Turn of the heat and remove the cake pan from saucepan.
13. Let it cool to room temperature, then cut into triangle or square shapes.
14. Once the dhokla is cool spread coriander chutney evenly.

Prepare the seasoning:

1. Heat the oil in a small pan on medium heat.
2. Add mustard seeds after seeds cracke add green chili stir for few seconds.
3. Pour seasoning over the Dhokla.  
4. If you donot want to spread the dhokla with green chutney then you can serve with green chutney on side.

Tip: Dhokla can be refrigerated for a few (2-3) days. Before serving, heat Dhokla in a microwave or heat over steam.

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Khandavi- super gujrati snack

Ingredients:

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder

Finely greated ginger -2tsp

Pinch of red chilli powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Method:

• Mix buttermilk, flour, salt, ginger, red chilli powder and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread this mixture on an ungreased surface, as thin as possible with the back of a large flat spoon.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney. 

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Misi Roti

Ingredients:

• Bengal Gram Flour  – 2 cups
• Maida Flour / All Purpose Flour – 1 cup (optional)
• Wheat Flour – 1 cup (if you are skipping on maida then take two cup of wheat flour)
• Onion chopped – 1(finely)
• Ajwain or Carom Seeds – 1 tea spoon
• Cumin Seeds – 1 tea spoon
• Oil – 1 tea spoon
• Ghee  – 4 tea spoon
• Green Chillies chopped – 6
• Coriander Leaves - 1 cup
• Salt

Method:
Take a vessel and mix all the above ingredients except ghee.  Mix well with sufficient quantity of water to keep the Wheat/Maida and Besan flour mixture thick.  Keep aside for half hour. Take a small portion of dough and
roll out and cook Roti on a tava/tawa just like Parathas or Chapati. Don’t forget to serve Missi Roti with Ghee added like the Rajasthanis do.
Your misi roti is ready to be served hot. I served it with grilled fish. you can serve it with any rajanthani dal. 

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Basoondi

Ingredients:

Milk 1 -1/2 ltrs

Almond 1/2 cup

Charoli/Chironji seeds 2 tbspns

Pistachios 10

Sugar 3/4 cup

Saffron- a good pinch

Method:

Take almond- soak in warm water to blanch. Remove the skin and make a paste by adding milk.

Blanch pistachios and chironji quickly. Skin the pistachios and strain both, keep aside.

Bring the milk to a boil in a large saucepan.

Simmer over low flame, stirring continuously until it coats the back of the spoon.

Stir in the almond paste and mix well.

Lastly add the sugar and saffron. Stir until dissolved.

Garnish with pistachios, chironji and few chopped almonds.

Chill and serve.

Tip:  Serve chilled basoondi with warm Jaleebis and Gulab Jamuns. Its a super Dessert idea for summer lunch parties.

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Home made Pizza sauce

This sauce can be refrigerated for 2 weeks in a glass bottle.

Ingredients

• 3 garlic cloves, minced
• 3 tablespoons olive or vegetable oil
• 1 (29 ounce) can tomato puree
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red chilli flakes

Directions

1.        In a large saucepan, saute garlic in olive oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25- 30 minutes or until sauce reaches desired thickness.

2.        Let this sauce cool down then only apply over pizza base and top it up with vegetables or meat of your choice.

You can add half cup of warm water and use this sauce for your pasta dish.

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Veg Hakka Noodles

Plenty of vegetables make this noodle dish healthy and yummy.

Ingredients

•	Noodles	400 grams
•	Oil	6 tablespoons
•	Onion ,sliced	1 medium
•	Carrot,cut into thin strips	1 medium
•	Green capsicum,cut into thin strips	1 medium
•	Cabbage,finely shredded	1/4 small
•	Soy sauce	1 tablespoon
•	MSG  (you can skip this ingredient)	1/4 teaspoon
•	Salt	to taste
•	White pepper powder (if you do not have white pepper powder you can use black pepper powder also)	1/4 teaspoon
•	Bean sprouts	1 cup
•	Spring onion greens, finely shredded	1 stalk
If you like mashrooms then you can use 6-7 baby mashroom. Wash properly and divide one mashroom in two portions.  I add 7-9 fresh green beans chopped lengthwise.

Method
Boil noodles in sufficient water. Drain and cool. Heat oil in a wok, add onion and stir-fry for two minutes. Add carrot, beans, capsicum and cabbage and stir-fry for two minutes, stirring and tossing continuously. Add mashrooms toss for 2 mins on high flame.

Add noodles, soy sauce, MSG, salt to taste and white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously. Add bean sprouts, mix well and serve hot garnished with spring onion greens.

Tip: To make spicy noodle add spicy garlic tomato sauce.  Avoid useing excess salt as some soya sauce will have salt.

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Dal Pakhtooni

This tasty recipe is prepared with an infusion of tomato puree and fresh cream.

Serves: 4-5.

Ingredients

•	Whole black gram (sabut urad),soaked overnight	1 cup
•	Ginger,peeled	2 inch piece
•	Garlic,peeled	15-20 cloves
•	Salt	to taste
•	Red chilli powder	1 tablespoon
•	Butter	1/2 cup
•	Tomato puree	1 1/2 cups
•	Garam masala powder	1 teaspoon
•	Fresh cream	1 cup

Method
Soak sabut urad in four cups of water for eight to ten hours or overnight. Grind ginger and garlic to a fine paste separately. Cook urad in four to five cups of water along with salt, red chilli powder and ginger paste. Bring it to a boil. Reduce heat and simmer for about an hour or till it is completely cooked and tender. Melt half the butter in a thick bottomed pan and add garlic paste dissolved in half a cup of water. Cook for two minutes, stirring continuously. Add tomato puree, remaining butter, garam masala powder and cooked urad to this and cook on low heat for an hour. Stir occasionally. Add water if required. Add fresh cream, correct seasoning and simmer for another ten minutes. The consistency of this dal is quite thick. Serve hot with bread of your choice.

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Peas and Potato Ambat- Konkani cuisine

It’s a Konkani recipe however; I am sure non Konkani’s will also love it.

Ingredients:

Peas- 1 cup

Potato- 2 peeled and chopped in square shape

Coconut grated- half cup

Tamarind pulp- 1 tsp.

Whole red chilies- 3 roasted.

Salt- to taste

Coconut oil- for cooking

Curry leaves- 6-8

Onion- 3 medium size finely chopped.

Method:

Boil peas and potato with salt till soft. In a mixer put roasted red chilled, coconut, salt and tamarind pulp and with help of water grind to smooth paste. Remember not to add much water. The paste should be thick not watery. Once the peas and potato are cooked add few chopped onion and let it cook for 1 minute. Now add the coconut paste, cook on slow flame till the mixture is properly boiled. In a separate pan take 1 tbsp of coconut oil when oil is hot add curry leaves and onion fry till onions are golden brown. Put this fried onions over the boiling curry. Serve hot with chapatti or white boiled rice. 

Its a simple recipe and very delicious. 

If you enjoyed reading it please try it out and drop your comments.

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Aviyal

Its one of my favorite curry and here is the aviyal recipe.

Ingredients

Carrot – 1 (chop lenthwise or square your choice)

Beans- 10-15 (divide one beans into three)

Peas- 1 cup

Cauliflower- 7-8 florets.

Broccoli- 7-8 florets.

Salt- to taste

Cumin seeds- 2tsp.

Coconut oil- for cooking.

Turmeric powder- 1 tsp.

Curd- 1 cup

Onion- small one.

Curry leaves – 10-12

Coconut grated- half cup

Potato- 1

You can use drumsticks, raw banana, yam, yellow or white pumpkin, and ash gourd. Aviyal again is a dish prepared with as many vegetables as one can get. There is a legend about this dish. The maharaja of Travencore used to perform Murajapam every year, a Vedic seminar, in which a large number of Vedic scholars participated. One year it so happened that there was no vegetables left on the last day of the Murajapam. Only few pieces of various vegetables left over from the previous days were available. The cook cut all the left overs into long thin pieces and prepared "Aviyal." The king liked the dish so much and presented him with a gold bracelet so much and ordered that this dish be served every year since then. All vegetables go in it, except perhaps, some mushy vegetables, like, tomato, brinjal, ladies fingers, and cabbage. Please do not use beetroot it will spoil your curry. Otherwise any vegetable can be used, depending on the availability.

Method:

1) Clean and cook the vegetables and curry leaves in coconut oil (3tsp) along with salt and turmeric powder.

2) Blend coconut, onion, salt, cumin seeds and green chilly. To make the smooth paste use curd and add it to the cooked vegetables and cook till required consistency is reached.

3) Add one cup of warm water and mix well. Cook for 2mintues on low flame and now switch off the flame.

 4) Finally, add coconut oil on top and serve your aviyal hot.

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Hara Bhara Kabab

I knew this recipe from long but was waiting to prepare on special day. Last week we went for camping at Havens it’s a great place to relax and enjoy your holiday. There I grilled hara bhara kabab, it’s a healthy and tasty snack option. It’s a great recipe for barbeque parties or cocktail parties.

Ingredients

Boiled Potato (medium size)	3
Spinach	1 bunch
Peas	1 cup
Green chillies	Finely chopped 2 (you can take more if you like spicy food)
Cumin powder	3 tsp.
Garam Masala	2 tsp.
Salt	To taste
Oil	For cooking
Cashew nuts	6-8
Raisins	7-9
Coriander leaves	Half cup chopped

Method:

Take the spinach leaves and wash properly and put them into boiling water for 5mins. Now drain the water and squeeze the excess water from spinach. Chop the spinach and keep it aside. I used frozen peas and defrosted them in a microwave for 3 minutes.  If you are using fresh peas then boil them for 8-10 minutes or until soft. Now drain the water and grind the peas to coarse paste. Take a bowl add boiled potato mash them up, chopped spinach, peas paste, cumin powder, garam masala, salt, chopped green chillies and chopped coriander leaves. Mix this and make round flat kababs. While making each kabab add one raisin and on top place cashew nut. Now you can grill the kebabs or even deep fry them choice is yours. Serve hot with tamarind chutney and tomato chutney.

Tip: Just before serving sprinkle lemon juice over your hot hara bhara kababs to add tangy flavor.

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