Bhappa Doi
Ingredients
• 1 cup plain yogurt beaten
• 1 cup milk
• 1 tin (400 gms) sweetened condensed milk
• 5 almonds
• 10 pirtachio nuts sliced
• 5 raisins
• 2 cups water
Method
• Beat together yogurt, milk and condensed milk till well blended. Add almonds, pistachio nuts and raisins. mix.
• Pour the mixture into a 1 litre pudding mold. Cover mold tightly with aluminium foil securely tied.
• Fill a large bowl half with water and bring the water to boil. When the water is about to boil put the tied mold into water,reduce the heat and cover the bowl. Cook for 20 minutes.
• Remove the bowl from heat. Allow to cool naturally.
• Open the cover.Take out and uncover mold.Allow to cool to room temperature. Drain off water if any.Refrigerate until well chilled (approx. 4 hours).
• Place a serving dish on top of mold and invert. Shake it gently to release.
• Remove mold.
Serve cold.
Dal-Bati
Ingredients
For Bati
• 2 cups slightly coarse wheat flour
• 1+2 tbsp ghee
• 1 tsp ajwain seeds
• 1 tsp jeera
• 1/2 tsp sugar
• salt to taste
• 1 cup water
For Dal
• 1 cup toor dal
• 1 tbsp coriander leaves finely chopped
• 1 medium sized tomato finely chopped
• 8-10 curry leaves
• 3-4 green chillies splited in between
• 1/2" piece ginger crushed
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1/2 tsp dhania powder
• 1/2 tsp mustard and cumin seeds
• 2 pinches asafoetida
• Salt to taste
• 2 tbsp ghee
• 3-4 cups water
Method
For Bati
• Mix all ingredients (take 1 tbsp ghee only) and make very stiff dough.
• Cover and keep for an hour.
• Kneed till amooth and round.
• Make small balls from dough say of the size of tennis balls.
• Place these balls called batis in the oven for 8-10 minutes to half-bake.
• Remove from oven, take a kadai pour remaining 2 tbsp ghee.
• Then in that ghee add those half-baked batis and cover.
• Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in colour.
For Dal
• Wash and pressure cook dal in 2 cups of water.
• Cool,beat dal with whipper adding some more water and keep aside.
• Heat ghee in a saucepan and add the seeds.
• Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute.
• Now add red chilli powder,turmeric powder,dhania powder and some water.
• Allow to cook for 2-3 minutes,add salt.
• Add beaten dal.
• Check taste for salt and spiceness.
• Garnish with chopped coriander.
Gatte Ki Kadi
Ingredients
For Gatte
• 5 tbsp gram flour
• Salt and chilli powder to taste
• 1/2 tsp turmeric powder
• Pinch of asafoetida
• 1/4 tsp of each cummin powder and garam masala
• 1 tsp ajwain
• 1 green chilly cut
For Kadi
• Curd-1/2 cup
• Water 4 cups
• Gram flour 2 tbsp
• Chilli powder
• Turmeric powder
• Sugar 1 tsp
• Salt
Method
For Gatte
• Knead all the ingredients into a thick dough
• Divide and shape into 1 1/2 cm thick cylindrical rolls .
• Steam for 5 to 6 minutes until colour is discharged..
• Take out , cool and cut each roll into thick rings.
• Keep aside.
For Kadi
• Mix all ingredients and keep seperately
• Heat oil, add mustard and jeera
• Fry gatte until golden
• Add the kadi mixture and simmer for five mins
Serve garnished with coriander
Ghugni
Ingredients
• 100 gms kabuli chana
• 1 sliced onion
• 2 bay leaves
• 1/4 tbsp salt
• 2 sliced tomatoes
• 1/4 tbsp wheat flour
• Oil for cooking
• 1/4 tbsp turmeric powder
Paste
• 1/4 tbsp ginger
• 1/4 tbsp garlic
• 2-3 red chillies
• 1/4 tbsp coriander seeds
• 1/4 tbsp cumin seeds.
Method
• Soak the chana overnight.
• Pressure cook the chana, sliced onion, bay leaves and salt.
• Put oil in the pan, add the paste also add the sliced tomatoes and turmeric power and wheat flour and fry it for some time.
• When the masala is fried properly add the chana cooked and salt to it.
• Cook it for some time.
Serve it hot with parathas.
Jhunka
Ingredients
• 1 cup Channa besan floor
• 1 medium onion
• 4-6 green chillies
• Curry leaves
• Coriander
• Jeera
• Mustard
• Salt
• Oil
• Lemon
Method
• Mix the Channa Besan flour in cold water throughly till there are no lumps. The mixture should be watery in nature and not too thick.
• In a small vessel add 2 table spoon oil and get it to heat.
• Add little jeera and mustard to the heated oil and wait till it starts to splutter.
• Now add onions and saute with karbevu leaves,cut green chillies, pinch of turmeric powder and salt to taste.
• Add the thin mixture prepared in step 1 and keep stirring it continuously until you reach a semi-solid consistency.
• Reduce heat to low and squeeze a lime and add coriander leaves for garnish.
Serve it hot with Chapatis/Puris or Bhakris
Khandvi
Ingredients
• 1 cup besan
• 1 1/2 cup yogurt diluted with water
• Ground fresh green chilli,garlic and ginger paste
• Salt
For Tempering
• Mustard seeds
• Oil
For garnishing
• Dessicated coconut
• Coriander leaves
• 1/2-1 metre thick plastic sheet.
Method
• Mix chana besan, diluted yogurt, ground masala and salt and make a smooth batter.
• Put it in the microwave for 5-6 minutes on high.
• In the mean time spread the plastic on a table and have a flat spatula ready.
• As soon as its done quickly spread the thick mixture on the plastic in a thin layer with the spatula.You have to do this before it cools down.
• When cool, cut into 2 inch strips and roll each strip.
• Put the rolls in a dish and heat 2-3 tblsp oil in another vessel,put mustard seeds in it.
• When it pops, pour it over the rolls.
• Garnish with dessicated coconut and fresh corriander.
Kulcha Chana Masala
Ingredients
For Kulcha
• White flour 100 gms
• Curd 100 ml
• Cooking soda a pinch
• Onion 50gms
• Oil 2 gms
For Chana Masala
• Channa 100 gms
• Onions 40 gms
• Tomatoes 20 gms
• Ginger a small piece
• Garlic few flakes
• Tamarind 5 gms
• Cinnamon a small piece
• Cloves 2
• Cardomom 2
• Bay leaf a small piece
• Black pepper 1 tsp
• Cumin seeds 1 tsp
• Red chilli powder 1/2 tsp
• Oil 2 tsp
• Salt to taste
Method
For Kulcha
• Make dough out of white flour and curd adding a pinch of soda and salt.
• Kkeep it overnight.
• Roll out chappatis. Place a spoonful of chopped onions and close it.
• Roll out thin chappatis and cook on a hot tawa.
For Chana Masala
• Soak channa overnight.
• Grind all the ingredients except tamarind.
• Heat oil and fry the paste well. Add channa and cook for 10 min.
• Pressure cook with a little till done.
• Add tamarind extract, salt and chilli powder.
• Garnish with onion rings and chopped coriander leaves.
Mathri
Ingredients
• 3 cups maida
• 1 cup Wheat flour
• 1 cup oil
• 3/4 tsp. Kalounji (Onion seeds)
• 3/4 tsp. Ajwain
• Salt for taste
Method
• Mix atta, maida, salt, ajwain and kalunji together.
• Add oil in this and mix it thoroughly.
• Then knead the mix using appropriate quantity of water to a hard dough.
• Make small sized balls and roll out small puris.
• Prick the puris with a knife or a fork.
• Heat oil over medium high and then reduce the flame.
• Deep fry them till light brown and crisp.
• Cool before storing.
Patishapta
Ingredients
For Crepes
• Samolina 1cup.
• Milk 1-1/2
• Maida 1 cup.
• Sugar 3-1/2 tablespoon.
For Stuffing
• Coconut 1/2.
• Sugar 1/4th. cup
• Khoya 100 gms
• Cardamon 1 tsp
• Refined Oil 3 tbsp
Method
For Stuffing
• Grate the coconut.
• Mix the sugar and coconut and put on low fire and stir till the mixture becomes homogenous and sticky.
• Mix in the khoya and cardamon powder and stir well.
• Remove from heat , cool and keep aside.
For crepes
• Soak the samolina in milk for 2 hours.
• Mix in the maida and sugar and make a smooth paste without lumps.
For Patishaptas
• Heat a non-stick pan
• Smear it with a little refined oil.
• Put 2 table spoon of the crepe batter and move the tava or pan in a circular motion so that the batter spreads out in a circular shaped crepe. Do not let it get brown. The colour should be offwhite.
• Put a little coconut stuffing you already made, on one side of the crepe and fold it like an omlette to make the Patishapta..
Serve the Patishapta hot or cold with thick sweetened milk or rabri spread on top.
Pithale
Ingredients
• 1/2 cup besan
• Mustard seeds - 1/2 tsp.
• Turmeric - 1/2 tsp.
• Asafetida powder - 1 pinch
• Cooking oil - 2 tbs.
• Green chilly - 2
• Garlic - 2 small pods
• 1 small onion
• 1 small tomato
• Red chilly powder - 1/2 tsp.
• Salt
• 2 cups of water
Method
• Cut Onion, Tomato and garlic into small pieces. You can use garlic powder instead of garlic.
• Cut green chilly into pieces. Keep aside.
• Mix besan and 1/2 cup water to make smooth watery paste.
• Heat the remaining water so that it is just short of boiling.
• Heat oil in a kadai or any flat cooking utensil. Add mustard seeds.
• When mustard seeds start spluttering, add asafetida powder, turmeric and green chilly.
• Add onion and garlic. Fry till onion becomes pink. Add tomato and let it cook for a minute.
• Add the hot water, salt, red chilly powder and stir well. When the water starts boiling, add besan paste slowly , continuously stirring the water . Let it cook for a minute or two, till it becomes thick.
Serve hot with rice or chappati.
Punjabi Chole
Ingredients
• 250 grams Kabuli channa
• 50 grams Rajma
• 2 tsp tea powder
• 2 pieces clove
• 1 piece cinnammon
• 1/2 tsp black pepper
• 2 green chillies
• 1 piece ginger
• 1/2 tsp eating soda
• Salt
• 3 Tbsp Annardana paste
• 1/4 tsp Mangopowder
• 1 Tbsp Garam Masala
• 3 Boiled medium sized potato
• 1 good size Tomato - chopped
• 2 spoon ghee
For Masala
• 1 bayleaf
• 2 spoon mustard seed
• 2 spoon jeera
• 1 spoon fenugreek seed
• 2 clove
• 1 full red chilli
Method
• In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
• In a big vessel put water - add eating soda, salt ---- now add kabuli channa and rajma. Soak this over night.
• Next morning in that same water drop a small pouch containing tea leaves.
• Now cook it, till channa and rajma becomes soft.
• When cooked discard the tealeaves pouch.
• Prepare a another dry-wet paste out of cloves, cinnammon (dalchini), black pepper, two green chillis and ginger.
• Mix this dry-wet fine paste with cooked channa and rajma.
• This masala is just mixed not kept in flame.
• Take a especially iron kadaye or deep pan, pour leftout water from cooked channa and rajma, now keep the pan to flame.
• Now add that dry Masala, garam masala, annardana paste, amchur powder, blackpepper powder to that leftout water.
• Sim down the flame to in between low and warm.
• Cook all ingredients till water evaporates and masalas stick to the channa and rajma.
• In the pan itself spread the cooked chole to corners, make a space in center of pan.
• In a separate regular pan heat the ghee till you see smoke
• Pour this ghee in the center space in iron deep pan, and cover it with chole.
• Warm it with closed lid for a while.
• Decorate it with potato, tomato, longcut green chilli.
Serve it hot.
Sambharwadi
Ingredients
• Maida
• Salt
• Oil
• Water
For the filling
• 100 gms Peanuts.
• 50 gms finely grated coconut.
• 200 gms chopped cilantro.
• Cumin seeds.
• Salt
• Red Chilli powder
• Amchur powder
• Sugar
• Oil.
Method
• Mix maida with salt and oil and knead the dough in water. You need to do this 1/2 hour prior to the preparation of sambharwadi.
• Start heating the oil to deep fry.
• Take a small portion of the dough and roll in the shape of a chapati.
• Cut the curved edges to make it square shaped.
• Place the filling on it and cover in the form of a roll, join the edges well.
• Now put this in the hot oil and fry till golden brown.
For filling
• Roast the peanuts, remove the skin and crush it to a coarse powder.
• Heat some oil, add the cumin seeds and let them splutter.
• Then add the grated coconut and roast for 1 or 2 minutes. See that the coconut does not turn brown.
• Then add salt, red chilli powder, amchur powder, sugar and mix well and let the masalas be roasted.
• Then add the peanut powder.
• Then add the finely chopped cilantro and mix well and roast for 2 minutes. The filling is ready.
Serve Sambharwadi hot with green chutney or green chillies.
Sindhi Curry
Ingredients
• 4 tablespoons besan
• 3 tablespoons hot oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon methi seeds
• A pinch of asefotida
• 2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli
• 1 tablespoon tamarind paste
• 1 tablespoon curry leaves
• 1 tablespoon chopped cilantro
• 1 teaspoon chopped mint
• 1 chopped green chilli
• 1 teaspoon chopped ginger
• 1 cup of chopped vegetables e.g. carrots, potatoes, cauliflower, eggplant, okra etc
Method
• In pot fry cumin seeds, asefotida and methi seeds in oil till brown.
• Then gradually add besan powder. Continuously stir the besan till it is golden brown.
• Then add 4 cups of warm water.
• Continue to stir the besan in water till you have consistency in the liquid.
• Then add salt, ginger, green chilli, tamarind and spices to the liquid.
• Let the liquid boil and then add vegetables and, curry leaves.
• Set the heat low and let it slow boil for 15 minutes.
• Then add mint and cilantro to the liquid.
• Let it boil till vegetables are soft and cooked and the curry is of a soup consistency
• Remove from heat
Serve hot.
Sol Kadhi
Ingredients
• 1 Coconut
• Kokam 7 -8
• 2 cloves garlic
• 1 green chili
• 1 tsp chopped coriander leaves
• Salt
Method
• Soak kokam in 3 tbsp of warm water. The water will turn reddish pink.
• Grind 3 kokam, coconut, garlic and green chili gradually adding water. Extract coconut milk
• Add coconut milk to the kokam water
• Sprinkle chopped coriander leaves on top
• Keep in the fridge.
Serve with hot rice and fried fish.
Spicy Puri
Ingredients
• 1 Cup Of Plain Flour
• 1 Tbsp. Oil
• Salt To Taste
• 2 Tsp.Ajwan Seeds
• 1/4 Cup Coriander Leaves
• 1 Tbsp.Red Chilli Powder
• 2 Tsp.Turmeric Powder
• Water For Kneading
• Oil For Deep Frying
Method
• Mix all ingredients, except oil for deep frying.
• Add water little by little and make a soft dough.
• Cover and keep for 10 min.
• Break into small portions & make it like a puri.
• Heat oil in a frying pan & fry puri one by one (till lightly brown)
Thatha Bajji
Ingredients
• 2 Cups Maida
• 1/2 Cup of Mixed vegetables; Carrots, Beans, Corn.
• 3-4 Green Chillies. Cut into small pieces
• Ginger Small Piece
• 1 Pinch of Hing
• 1/4 Cup Curd.
• Baking powder
• Salt to Taste.
• Coriander leaves.
Method
• Mix all the above in a vessel and form a batter. The batter should be of medium consistency. Set aside for 30 Minutes to One hour.
• Boil oil in a frying pan. Take small rolls of batter and fry in the Oil. Fry till golden brown.
Serve Hot with Tomato Ketchup
Undhiyu
Ingredients
• 100 gms. surti papdi, stringed, whole
• 100 gms. raw banana chunks unpeeled
• 100 gms. yam chunks (kand) peeled
• 100 gms. small brinjals slit
• 4-5 green chillies crushed
• 1 tsp. ginger grated
• 1/2 tsp. garlic crushed
• 1 tbsp. coriander leaves finely chopped
• 1 tsp. wheat flour
• 4 tbsp. oil
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. ajwain
• Salt to taste
• 1/2 tbsp. sugar
• Lemon to taste
For methi ghatta
• 100 gms. methi leaves finely chopped
• 1/2 cup gram flour (besan)
• 1 tsp. red chilli powder
• 1 tbsp. fresh ground coconut
• Salt to taste
• 1 tbsp. oil
Method
For methi ghatta
• Mix all ingredients, make stiff dough.
• Form into small oval, dumplings
• Heat the 4 tbsp. oil, fry ghattas for 2 minutes.
• Remove from oil. Keep aside.
For Undhiyu
• Use a heavy large sauce pan.
• Form a paste of chilli, ginger, garlic, coriander.
• Rub the chunky veggies with oil and masala paste.
• Marinate for 30 minutes.
• Heat oil used for frying ghattas to proceed.
• Add all the chunky vegetables, stir well.
• Cover and cook for 4-5 minutes.
• Add papdi, turmeric, flour, ajwain and salt.
• Cover and cook on low till the yam is almost done.
• Add coriander, lemon, and sprinkle some water if required.
• Add sugar, stir.
Serve hot, either as is, or with parathas.
