Turiya Patra nu Shaak

Turiya Patra nu Shaak

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Serves: 4

Ingredients
  • 2 medium or 1 large turiya (snake gourd, known as Chinese okra)
  • 4 rolls of Patra, cooked or uncooked
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon minced green chili
  • 1 tablespoon chickpea flour
  • 1 cup or more water
  • 1 teaspoon salt or to taste
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 golf ball size piece of jaggery or 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice
Directions
  1. Wash turiya, remove the sharp edges and cut into ½ inch dice.
  2. In a wok or a frying pan, heat oil. Add cumin seeds and let it sizzle. Add turmeric and chili powder. Add garlic, green chili and sauté it for 30 seconds. Next sauté chickpea flour for 30 seconds. Add water, turiya and season with salt. At this point if you want to use uncooked patra rolls, add them. Cover the wok or pan and let turiya and patra cook 10 to 12 minutes, stirring few times.
  3. Uncover the wok or pan and if you are using cooked patra rolls, add at this point. Add dhana-jeeru, jaggery and lemon juice and let shaak (vegetable) cook for 4-5 minutes or until jaggery is melted. If gravy is too thick add more water.
  4. Cut the rolls into 3-4 pieces before serving. Garnish shaak with cilantro and serve warm with rotli or paratha.

 

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Bhel

Bhel

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Serves: 4

Bhel is a street food mostly available all over India. It's party favorite food.
Ingredients
  • 6 cups bhel mix
  • 1 large russet potato, boiled and cut into ½ inch dice
  • 1 medium red onion, cut into ¼ inch dice
  • 2 medium Roma tomatoes, cut into ¼ inch dice
  • 1 large carrot, shredded
  • 1 medium beet, shredded (optional)
  • 1 15oz. can of chickpeas, drained and rinsed
  • 1 cup cilantro chutney
  • ½ cup garlic chutney
  • 1 ½ cups date and tamarind chutney
  • ½ cup chopped cilantro
  • 1 cup thin sev (crispy chickpea flour noodles) (optional)
Directions
  1. To serve, first put one cup bhel mix, top with ¼ cup each potatoes and chickpeas. Next top with 1 tablespoon each of onion, tomato, carrot and beet. Top with 1 tablespoon cilantro chutney, 1 teaspoon garlic chutney and ¼ cup date tamarind chutney. Sprinkle 1 tablespoon thin sev and then cilantro top. Everything should be mixed before eating. You can add more chutney and other ingredients according to your taste. You can also let everyone serve themselves according to their taste. You can increase amount of ingredients depending upon number of guests.
Notes
You can buy all ingredients for bhel in Indian grocery stores.

 

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Kachori

Lilva Kachori

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Serves: 6

Kachori (stuffed savory pastry) is found in many regions of India but lilva (fresh pigeon peas) kachori is mainly found in Gujarat.
Ingredients
For filling:
  • 2 cups frozen tuver lilva (fresh pigeon peas), thawed
  • 1 medium russet potato, boiled and mashed
  • 3 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • 1 serrano or jalapeno chili, cut into few pieces
  • 1 inch piece of ginger, cut into few pieces
  • 1 teaspoon salt or to taste
  • 2 teaspoons sugar or to taste
  • 2 tablespoons cilantro, finely chopped
  • Juice of ½ a lemon
For dough:
  • 2 cups all-purpose flour
  • 3 tablespoons vegetable shortening or softened butter
  • 1 teaspoon salt or to taste
Neutral oil for frying
Directions
  1. Combine flour, shortening or butter and salt into a medium mixing bowl. Gradually add water and knead into hard and smooth dough. Cover with a towel or a plate and set aside.
  2. Combine lilva, chili and ginger in a food processor bowl. Pulse until lilva, chili and ginger are minced.
  3. Heat olive oil in a frying pan or a wok on a medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Lower heat to low and add sesame seeds. Add asafetida, turmeric and let spices cook for 30 seconds. Add minced lilva and stir to combine with spices. Add mashed potato, rest of the ingredients and stir to combine everything. Cover pan or wok and let filling cook for 4 to 5 minutes. Let filling cool for 10 to 15 minutes.
  4. Knead dough for few times and divide into about 20 equal parts and roll into balls.
  5. Roll out a ball into 3 inch diameter circle. Keep rest of balls covered while you make kachori. Place about 1 tablespoon of filling in the center. Fold the edges of circle on top of filling and twist folds and remove extra dough. Gently press and pinch dough over filling to completely seal filling. Gently roll kachori with palm of hands to make a ball. Transfer to a plate and cover with a towel while you make rest of kachori.
  6. Heat oil in a frying pan until ready to fry. Fry kachori in batches of 5 to 6 until golden brown. Serve warm with cilantro chutney and date and tamarind chutney. Can be served as an appetizer.

 

 

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Methi na Dhebra

Methi na Dhebra

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Serves: 6

Millet flour flat bread with fenugreek greens
Ingredients
  • 2 cups bajri (millet) flour
  • ½ cup bhakhri flour or cream of wheat
  • 3 tablespoons olive oil
  • ½ teaspoon turmeric
  • ¼ teaspoon chili powder (optional)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 3 cups fresh chopped methi (fenugreek) leaves or frozen, thawed
  • ¼ cup chopped cilantro
  • 2 jalapeno or serrano chili, finely minced
  • 1 inch piece of ginger, finely minced
  • 2 garlic cloves, finely minced
  • ½ cup yogurt (not Greek)
  • Neutral oil for semi frying
  • ½ cup all-purpose flour for dusting and rolling
Directions
  1. Combine two flours, olive oil, salt, sugar, turmeric and chili powder in large mixing bowl with hands. Add methi, cilantro, chili, ginger, garlic and yogurt. Mix them with hands and knead into soft dough. If mixture is dry, add some water to knead into soft and smooth dough. Cover dough with a plate or a kitchen towel and let it rest for 30 minutes.
  2. Divide dough into 20 to 25 equal parts and form into balls.
  3. Put about all-purpose flour into a flat dish. Roll a ball of dough into flour and flatten it on a smooth cutting board (wooden or marble). Dip the flatten dough circle into flour again on both sides. Roll out into 4 inch diameter circle, dusting with flour if the dough starts sticking to the board.
  4. Heat a griddle or a flat non-stick pan on a medium heat. Transfer the dhebra on to heated pan. Let the first side cook for 30 seconds to 40 seconds or until small bubbles appear on surface and flip to the other side. Let the other side cook for one minute. Pour about one teaspoon of oil on the top surface of dhebra and flip. Cook the dhebra by pressing with a spatula on top surface for 30 to 40 seconds and flip. Cook the other side same way. Remove from the heat. Repeat the process with all the remaining dough balls.
  5. Serve as a snack or lunch with cilantro chutney and/or tomato chutney. Can also be served with a vegetable.
Notes
You can also use greens like spinach or kale in this recipe instead of fenugreek greens.

 

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Bajri na Rotla

Bajri na Rotla

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Serves: 4

Millet flour flat bread
Ingredients
  • 1 cup bajri (millet) flour
  • ¼ teaspoon salt or to taste
  • Water as needed
  • ½ cup bajri or all-purpose flour, for dusting and rolling
  • ⅛ cup or less ghee or melted butter for brushing (optional)
Directions
  1. Combine salt and bajri flour in a medium mixing bowl. Gradually add water and knead into soft and smooth dough. Divide into 5 to 6 equal portions and roll into balls.
  2. Start heating a skillet or a griddle on medium high heat.
  3. Put flour for dusting and rolling in a pie plate or a plate. Dip a ball into flour and gently flatten it with your hand. Flip it on other side and roll it in flour. Start rolling dough on a wooden or marble cutting board either with a rolling pin or with your hands by gently pressing on dough and moving in a circle, until it makes a circle of 4 inch diameter. To roll this dough easily you will have to constantly dust flour on both sides.
  4. Transfer it to heated skillet or a griddle and cook it on one side for 40 seconds to a minute or until small bubbles appear on surface. Flip it and cooked it on other side for a minute to minute and a half. Remove a skillet or a griddle from heat and increase heat to high. Put the first side of rotla on open flame and let the rotla puff up. Flip it to other side and let it cook for a 10 to 20 seconds. Remove from heat and transfer to a plate. Replace a skillet or a griddle over medium high heat. Dust off extra flour from rotla and brush the first side with ghee or melted butter. Repeat the process with remaining dough balls. Stack cooked rotla and to keep rotla warm, wrap it in kitchen towel. Serve warm with a vegetable or bean dish and garlic chutney. Children love to eat rotla with ghee and jaggery (Indian raw sugar).

 

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