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.

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.

TOOR DAAL RECIPE - Gujrati

Credits: indianfoodforever


Ingredients:

1 cup Tuvar (Toor) Daal
1 Pinch Turmeric Powder 
Salt To Taste 
1 Lemons 
1/2 tsp Jaggery 
1 Pinch Asafoetida 
1 tbsp Ghee 
2 Dry Red Chillies 
1/4 tsp Cumin Seeds 
3 Garlic Cloves

Methods:

·         Pressure cook tuvar dal with sufficient water and turmeric powder.

·         Mash the dal, after it has been cooked.

·         Chop the garlic cloves finely.

·         Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.

·         Add the dal with 2 cups of water and salt.

·         Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.

·         When the tuvar dal is cooled add lemon juice and serve.

SHRIKHAND RECIPE (Sweet Golden Yogurt) - Gujrati

Credits: indianfoodforever
img credits: sumarojee.blogspot

Ingredients:

1 kg thick curd 
3/4 cup powdered sugar 
a few strands saffron 
1 tbsp warm milk 
2 tbsp cardamom powder (elaichi) 
For the garnish
Pistachios and Almonds

Methods:

·         Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.

·         Rub the saffron into the warm milk until it dissolves.

·         Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.

·         Place in the refrigerator.

Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.

MASALA PURI RECIPE - Gujrati

credits: indianfoodforever
img credits: r2iclubforums

Ingredients:

1 cup - Wheat flour 
2 tsp - Oil + Frying 
Salt to taste 
1/4 tsp - Ajwain 
1 pinch - Asafoetida 
1/2 tsp - Red chilli powder

Method:

·         Sieve the wheat flour and salt.

·         Mix all the ingredients and knead to firm dough adding enough water.

·         Cover and keep the aside for half an hour.

·         Take small lumps of dough and roll into small puris.

·         Heat oil in a kadhai and deep fry the puris.

·         Serve masala puri hot with curry of your choice.

GUNDA RECIPE - Gujrati

credits: indianfoodforever

img credits: indianrecipeslibrary.blogspot

Ingredients:

500 gms gunda (a kind of berry)
oil as required 
1/4 cup salt
3/8 cup turmeric powder
3/8 cup fenugreek seeds coarsely grounded
a big size pinch asafoetida
1/8 cup mustard seeds coarsely grounded
150 gms mango pieces
1/4 cup red chilli powder

Method:

·         Cut the gunda and scrape the seeds with a salted knife.

·         Mix in a little salt and turmeric powder.

·         Wash the mangoes completely and wipe them completely dry.

·         Cut into cubes and take off the soft seeds.

·         Mix everything fenugreek, mustard and turmeric powders.

·         Heat up 2 cup oil in a pan.

·         Set it aside till it cools down to lukewarm.

·         Pour out the oil over the powders and mix well.

·         Heat up salt slightly in a dry pot on low heat.

·         Take it off and in the same pan, heat up red chilli powder similarly.

·         Mix in both these ingredients to the oil masala.

·         Mix in the gunda and the mango pieces cubes to the masala mixture and mix till all of them are well coated with the masala.

·         Transfer into a dry ceramic or a glass jar.

·         Set it aside for 4 – 5 days without mixing.

·         Heat up enough oil to completely cover the pickled gunda and mango cubes.

·         When the oil has cooled down completely mix in to the jar.

·         Keep the jar covered tightly.

·         The pickle will be ready to serve in about a week.