UNDHIYO RECIPE- Gujrati

Credits: indianfoodforever
img credits: vepilla.wordpress

Ingredients:

6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam (kand)
25 - 30 broad beans (sem fali)
4 green chillies
2 tblsp coconut scraped
a pinch asafoetida
2 raw bananas
1 cup coriander leaves
2 inch ginger
1 tsp mustard
For Muthiya 1/4 cup Bengal Gram Flour (besan)1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi)1/2 cup 1/2 inch Ginger 1 - 2 Green Chillies1-2 Oil to deep fry Salt to taste

Method:

·         Wash, take off and dice potatoes, yam and raw bananas.

·         Wash brinjals and slit them into four without cutting the stem.

·         Make a paste of garlic, green chillies and ginger and mix cut coriander.

·         Mix all the muthiya ingredients except oil and prepare a firm dough.

·         Divide into small portions and shape each into one-inch long half-inch thick rolls.

·         Deep fry in hot oil, remove and keep aside.

·         String beans and cut into one-inch long pieces.

·         Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.

·         When mustard seeds crackle mix in ground masala and broad beans.

·         Put the rest of the vegetables in layers one on top of the other.

·         Sprinkle salt and turmeric powder.

·         Stir fry for five minutes on high flame heat.

·         Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.

·         Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.

·         Shake the vegetables occasionally but do not use a spoon to stir.

·         Serve hot decorated with scraped coconut.

ASOONDI RECIPE - Gujrati

No image available.

Credits: indianfoodforever

Ingredients:

1 1/2 litremilk
saffrona few strands 
1/2 cup almonds
8 - 10 pistachios8-10 
3/4 cup sugar
2 tblsp sunflower seeds (chironji)

Methods:

·         Soak almonds in warm water to blanch.

·         Take off the skin.

·         Reserve a few for garnishing and make a paste of the rest.

·         Slice almonds reserved for decorate and pistachio nuts.

·         Wash and strain chironji.

·         Bring milk to a boil, stirring continuously.

·         Simmer (boil slowly at low temperature) over low heat up till milk coats the back of the spoon.

·         Stir in almond paste dissolved in half a cup of water or milk and mix well.

·         Mix in sugar and saffron and stir fry till sugar gets fully dissolved.

·         Chill and serve decorated with pista, chironji and almonds.

MASALA SUPARI RECIPE - Gujrati

Credits: indianfoodforever
Img credits: spicy-indianfood-4u.blogspot

Ingredients:

125 gms chickai supari
4 tblsp poppy seeds (khuskhus)
1/4 tsp nutmeg powder
1 tblsp pot masala
8 - 10 cloves
1/2 cup coconut scraped
250 gms bhardi supari
8 - 10 green cardamoms
2 tblsp vegetable fat (ghee)
1 cup fennel seeds (saunf)

Method:

·         Roast coconut, cardamoms, poppy seeds, cloves and aniseeds separately.

·         Grind cardamoms, poppy seeds, cloves and aniseed.

·         Break the supari into coarse pieces.

·         Heat up the ghee and stir fry the supari till golden.

·         Take off and mix with the rest of the ingredients.

·         Cool and serve.

MAKAI NA BHARTA RECIPE - Gujrati

No image available.

Credits: indianfoodforever

Ingredients:

1 tsp coriander powder
1 tsp turmeric powder
1 kg fresh corns
1 tsp red chilli powder
2 tblsp oil
3 medium tomatoes
1/2 tsp garam masala powder
3 medium onions
1/2 tsp cumin seeds
6 - 7 green chillies
salt to taste 
coriander leaves cut for garnish

Method:

·         Boil the whole corn, take off the niblets and grind it coarsely in a blender.

·         Take off and finely cut the onions.

·         Wash and cut the tomatoes.

·         Wash and cut the green chillies.

·         Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.

·         Mix in cut onions and stir fry till light brown.

·         Mix in cut green chillies and stir fry for 1/2 minute.

·         Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.

·         Stir fry for few seconds and mix in cut tomatoes.

·         When tomatoes are cooked mix in corn, salt and little water.

·         Stir fry for another 5-10 minutes.

·         Serve hot decorated with cut coriander.

LEELVA NU BHAAT RECIPE - Gujrat

No image available.

Credits: indianfoodforever

Ingredients:

2 tblsp coriander leaves chopped
2 tblsp green chilli paste
2 red chillies whole
2 cup rice
3 tblsp oil
1 tsp mustard seeds
1 sprig green garlic chopped
1/2 tblsp ginger paste
salt to taste 
a pinch asafoetida
250 gms broad bean seeds (leelva)

Methods:

·         Clean, wash and soak the rice for half an hour.

·         Remove away all the water.

·         Heat up oil in a kadhai.

·         Mix in mustard seeds, asafoetida and broken red chillies.

·         When they start to crackle mix in leelva and ginger and green chilli pastes.

·         Stir fry for a minute.

·         Mix in rice.

·         Stir fry for few minutes.

·         Mix in four cup of boiling water.

·         Lower the heat up to simmer (boil slowly at low temperature) and stir fry until all the water has been absorbed.

·         Serve hot, decorated with cut coriander and cut green garlic.

LASANIYA BATATA RECIPE - Gujrati

sorry !! no image available.

Credits: indianfoodforever

Ingredients:

1 cup bengal gram flour (besan)
1/4 tsp turmeric powder
2 tblsp oil
3/4 tsp red chilli powder
1/2 cup yogurt
10 cloves garlic chopped
1 tsp cumin seeds
2 tsp coriander powder
300 gms, baby potatoes
1 tblsp coriander leaves chopped
oil to fry 
1/2 tsp garam masala powder

Method:

·         Take off the potatoes and slit from the centre, but do not split.

·         Heat up oil and fry till golden on medium heat.

·         Heat up 2 tblsp of oil in a kadhai, mix in cumin seeds and stir fry till they crackle.

·         Mix in cut garlic and stir fry for a while, but do not let it brown.

·         Then mix in gram flour and stir fry for another five minutes on a slow heat.

·         Mix in coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one minute.

·         Take off the kadhai from heat up and mix in yogurt, a little water.

·         Mix and stir fry again.

·         Mix in half the cut coriander and the fried potatoes.

·         Stir fry on a very slow heat up for 10-15 minutes.

·         Serve hot decorated with the remaining cut coriander.

KHAMAN KAKDI RECIPE - Gujrati

Sorry, no image availabe.

Credits: indianfoodforever

Ingredients:

salt to taste 
1 tsp lemon juice
2 tblsp coconut scraped
a pinch asafoetida
2 tblsp oil
100 gm bengal gram divide (chana dal)
1/2 tsp mustard seeds
2 - 3 green chillies
4 - 5 curry leaves
1 tsp sugar powdered
1 inch ginger
250 gm cucumbers
2 tblsp coriander leaves chopped

Methods:

·         Dry roast the chana dal for 2-3 minutes on a high flame heat up and then soak in water for 8-10 hours.

·         Remove and dry grind coarsely.

·         Take off the cucumber and shred.

·         Mix in salt and leave it aside in a round dish for half an hour.

·         Take off the ginger and grind it with green chillies.

·         Remove out all the water from the cucumber.

·         Mix chana dal, cucumber, ginger-green chilli paste and little more salt if required.

·         Mix in cut coriander leaves, scraped coconut, lemon juice, powdered sugar and mix well.

·         Heat up oil in a pan.

·         Mix in mustard seeds, asafoetida and curry leaves.

·         When it starts crackling, mix in this tempering on salad and mix.

VAGHARELO BHAAT RECIPE - Gujrati

Credits: indianfoodforever
img credits: spiceupthecurry


Ingredients:

1 1/2 cups Basmati rice 
1 1/2 cups Potatoes, diced 
1 cup Green peas 
1 cup Carrots, diced 
2 cloves 
1 stick Cinnamon 
1/2 tsp Cumin seeds 
1/4 tsp Asafoetida (hing) 
1/2 tsp turmeric powder 
1 tsp Red chilli powder 
1/2 tsp Garam masala 
3 tbsp Ghee
Salt To Taste

Methods:

·         Wash and drain the rice. Keep aside.

·         Heat the ghee in a cooker, add the cloves, cinnamon, cumin seeds and fry for 2-3 minutes.

·         Add the asafoetida, vegetables and salt and stir for few minutes

·         Add the turmeric powder, chilli powder, garam masala and rice and stir again for 5 minutes till it is evenly mixed.

·         Add 3 cups of hot water, cover the lid. Cook using the weight.

·         Serve vargharelo bhaat hot with kadhi and papad.

VANGI BATATA BHAJI RECIPE

Credits: indianfoodforever
img credits: indianhotrecipes.blogspot

Ingredients:

2 Eggplants, long & thin
2 Potato 
3 Tomatoes 
Salt To Taste 
1 tsp Red chilli powder 
1 tsp Corainder powder 
1/2 tsp Garam masala 
1 Pinch Turmeric powder 
3 tbsp Oil 
3 cups Water 
1/2 tsp Sagar 
2 tsp Corainder leaves

Method:

• Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
• Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
• Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
• Cover with a lid and simmer the heat. Cook until the vegetables are done.
• Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice.