Pav Bhaji

Pav Bhaji

Prep time: 

Cook time: 

Total time: 

Serves: 6

Pav (bread) Bhaji (mixed vegetables) is a street food available all over India. The bhaji should be soft and mashed which you can scoop up with a pav. This recipe uses small quantity of variety of vegetables which is great use of left over vegetables. You can also use left over mashed potatoes for this recipe.
Ingredients
  • Quarter of cabbage, shredded
  • 3 to 4 florets cauliflower, roughly chopped
  • 1 medium carrot, shredded
  • 1 Japanese eggplant or ½ of large eggplant, peeled and ½ inch diced
  • ½ dhoodhi (Indian squash), peeled, deseeded and ½ inch diced (optional)
  • 2 medium russet potatoes, boiled and mashed
  • 2 large red onions, finely diced (reserve ½ cup for serving)
  • 3 large Roma tomatoes, ¼ inch diced
  • 3 cloves garlic, minced
  • 4 tablespoons canola oil or butter
  • 1 teaspoon turmeric
  • 2 teaspoons chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 ½ teaspoons salt or to taste
  • ¾ cup frozen peas, thawed
  • 2 teaspoons pav bhaji masala
  • ¼ cup chopped cilantro, for serving
  • 1 lime, cut into quarters for serving
  • 6 soft buns (pav), any kind
  • Butter for brushing on buns
Directions
  1. Combine cabbage, cauliflower, carrot, eggplant and doodhi in a large microwave safe bowl or large soup pot or Dutch oven. Cook vegetables in microwave (7 to 8 minutes) or stove top (10 to 12 minutes) until soft. Vegetables will release some liquid, keep that liquid. Mashed vegetables with potato masher and set aside. (You can use same soup pot or Dutch oven to make bhaji. You can transfer cooked and mashed vegetables to a mixing bowl).
  2. Heat oil or butter on a medium high heat in a large soup pot or a Dutch oven until oil is shimmering and butter is melted, 2 minutes. Lower heat to medium, add garlic and sauté it until fragrant, about 1 minute. Add onions and sauté them until translucent, 2 to 3 minutes. Next add all dry spices except pav bhaji masala and sauté with onions and garlic for 1 minute. Add tomatoes and sauté them until softened, 2 minutes.
  3. Add mashed potatoes and combine with sautéed vegetables. Let potatoes warm through before adding rest of mashed vegetables, for 2 to 3 minutes. Add rest of mashed vegetables, season with salt, stir and cover with a lid. Let bhaji cook for 7 to 10 minutes on low heat until flavors meld, stirring frequently. If bhaji is sticking to bottom, add some water. Uncover, add peas, pav bhaji masala and let bhaji cook for 5 to 6 minutes on low heat.
  4. Spread butter on buns and toast them on a griddle or frying pan until light golden brown but still soft.
  5. Serve hot bhaji with pav (buns). Garnish individual serving of bhaji with 1 tablespoons of cilantro. Serve reserved onion and lime on side.

 

Continue Reading

Tindola nu Shaak

Tindola nu Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 lb. tindola (green ivy squash)
  • 3 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • Pinch of asafetida powder
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of coriander and cumin powder)
  • 1 teaspoon salt or to taste
  • ½ teaspoon sugar or to taste
Directions
  1. Soak tindola in water in a mixing bowl. Remove ⅛ inch of from both ends. Cut tindola in half and slice into two to three slices. Transfer to colander.
  2. In a wok or a frying pan, heat oil on medium high heat, about 2 minutes. Add mustard seeds and let them sizzle, 30 to 40 seconds. Lower the heat to medium. Add turmeric, chili powder and asafetida. Add tindola, season with salt and stir everything well. Cover and let tindola cook for 10-12 minutes or until tindola are tender, stirring occasionally.
  3. Once tindola are cooked, add dhana-jeeru and sugar. Stir everything and let it cook uncovered on low heat until tindola become almost dry, about 5 to 7 minutes. Serve warm with any type of Indian flat bread.

 

Continue Reading

Turiya Patra nu Shaak

Turiya Patra nu Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 2 medium or 1 large turiya (snake gourd, known as Chinese okra)
  • 4 rolls of Patra, cooked or uncooked
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon minced jalapeno or serrano 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.

 

Continue Reading

Bhel

Bhel

Prep time: 

Total time: 

Serves: 4

Bhel is a street food mostly available all over India. Bhel mix is mixture of puffed rice, crispy chickpea flour noodles and whole wheat flour crackers. 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.

 

Continue Reading

Kachori

Lilva Kachori

Prep time: 

Cook time: 

Total time: 

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.

 

 

Continue Reading

Methi na Dhebra

Methi na Dhebra

Prep time: 

Cook time: 

Total time: 

Serves: 6

Millet flour flat bread with fenugreek greens (fenugreek greens are bitter greens, especially eaten during winter months)
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 millet and wheat 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. Place 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.

 

Continue Reading

Bajri na Rotla

Bajri na Rotla

Prep time: 

Cook time: 

Total time: 

Serves: 4

Traditionally millet flour flat bread (bajri na rotla) is made with hands (without use of rolling pin and flat surface) and cooked in a griddle made of clay.
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. Place flour for dusting and rolling in 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 a 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. Place 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).

 

Continue Reading

Cachumber

Raw vegetables eaten with meal as a side dish is known as cachumber (salad).  It varies depending on season and availability of vegetables.

Everyday Cachumber

Prep time: 

Total time: 

Serves: 4

Ingredients
  • 2 Roma or plum tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 2 serrano or jalapeno chilies, cut lengthwise into 4 pieces (optional)
  • ½ English cucumber, thinly sliced
  • 1 carrot, thinly sliced
  • 3 to 4 radishes, thinly sliced
  • 1 teaspoon chaat masala
  • Juice of ½ a lime
Directions
  1. Arrange slices of vegetables on a serving platter. Just before serving, sprinkle chaat masala and squeeze lime juice on vegetables evenly.

 

 

Kakdi Cachumber

Prep time: 

Cook time: 

Total time: 

Serves: 4

Stir fired cucumber
Ingredients
  • 1 English cucumber, shredded
  • 1 jalapeno or serrano chili, cut lengthwise in 4 pieces
  • 7 to 8 curry leaves
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ⅛ teaspoon asafetida
  • ¼ teaspoon turmeric
  • 1 tablespoon dalia (roasted and hulled split chickpeas) or roughly chopped peanuts
  • ½ teaspoon salt or to taste
  • Pinch of sugar
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped cilantro
Directions
  1. Put shredded cucumber in a colander on top of bowl to catch drippings. Sprinkle ¼ teaspoon salt on cucumber and let it stand for 30 minutes. Squeeze out water from cucumber and transfer to a plate.
  2. Heat oil in a medium sauté pan on medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Add sesame seeds, asafetida and turmeric. Add chili, curry leaves and sauté for 30 to 40 seconds. Add dalia or peanuts and sauté for a minute.
  3. Add cucumber and sauté it for one minute. Season with salt, sugar and stir. Let cucumber cook for two more minutes. Off heat add lemon juice, cilantro and stir. Serve immediately as a side dish.

Tameta Dungli nu Cachumber

Prep time: 

Total time: 

Serves: 4

Tomato-Onion Salad
Ingredients
  • 2 Roma or plum tomatoes, ¼ inch diced
  • 1 red onion, ¼ inch diced
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon ground cumin
  • 1 teaspoon fresh lemon juice
  • Pinch of sugar
  • 1 tablespoon chopped cilantro
Directions
  1. Combine all ingredients in a serving bowl and serve immediately as a side dish.

 

 

Kachu Paku Cobis

Prep time: 

Cook time: 

Total time: 

Serves: 4

Kachu (raw) Paku (cooked) Cobis (cabbage) - Stir fired cabbage
Ingredients
  • Quarter of cabbage, thinly sliced
  • 1 jalapeno or serrano chili, halved
  • 10 to 12 curry leaves
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon asafetida
  • ¼ teaspoon turmeric
  • ½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon salt or to taste
  • 2 tablespoons chopped cilantro
Directions
  1. Heat oil in a medium sauté pan on medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Add asafetida and turmeric. Add chili, curry leaves and sauté for 30 to 40 seconds.
  2. Add cabbage and sauté it for 1 to 2 minutes. Season with salt and stir. Let cabbage cook for two more minutes. Add dhana-jeeru and let cabbage cook for a minute. Off heat add cilantro and stir. Serve immediately as a side dish.

 
Kacchi Keri Nu Cachumber

Prep time: 

Total time: 

At beginning of spring season (vasant rutu), raw mangoes (kacchi keri) are available. When raw mangoes are available for few months, it is used in various ways, in making pickles, drinks and salad.
Ingredients
  • 1 small raw mango, seed removed, ¼ inch diced
  • 1 red onion, ¼ inch diced
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon ground cumin
  • 1 teaspoon sugar or jaggery or to taste
Directions
  1. Combine ingredients in a serving bowl and serve immediately as side dish.
Notes
With young raw mango, you should be able to cut through seed. With a late season raw mango, you can cut around mango to remove seed.

Continue Reading

Blueberry and Peach Egg less Cake

Blueberry and Peach Egg less Cake

Prep time: 

Cook time: 

Total time: 

Serves: 16

Ingredients
For Blueberry Cake:
  • 1 cup confectioners sugar
  • ½ cup canola or vegetable oil
  • 1 cup all-purpose flour
  • ⅓ cup ground freeze dried blueberry (fine powder)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 12 to 15 drops of blue food color
For Peach Cake:
  • Same ingredients as blueberry cake except ground freeze dried blueberry and blue food color
  • ⅓ cup ground freeze dried peaches (fine powder)
  • 12 to 15 drops of yellow food color
For Icing:
  • ½ stick unsalted butter, at room temperature
  • 4 oz. cream cheese, at room temperature
  • 1 cup confectioners sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 12 to 15 drops of yellow food color
For decorating:
  • 1 to 1 ½ cups blue berries
  • 1 peach, thinly sliced
  • 1 tablespoon apricot jam with 1 teaspoon water
Directions
  1. Pre-heat oven to 350 degrees.
  2. Prepare 8 x 8 x 2 inch baking pan by spraying non-stick spray or baking spray.
  3. Make blueberry cake: Combine flour, ground freeze dried blueberry, baking powder, salt in a medium mixing bowl.
  4. In a measuring cup, whisk together buttermilk, vanilla and baking soda until well combine, 1 minute.
  5. In another medium mixing bowl whisk together sugar and oil until sugar is dissolves, 2 to 3 minutes. Add ⅓ of flour mixture and ⅓ of buttermilk mixture and whisk to combine with sugar and oil, 1 minute. Repeat the process for two more times. Stir the batter with spatula to combine everything.
  6. Repeat steps 3 to 5 for peach cake.
  7. First pour blueberry batter into baking pan and level it with offset spatula. Next pour peach batter and level it. Since the batters are thick, they remain separate. Bake the cake for 35 to 40 minutes or until toothpick inserted comes out clean. Let cake cool down in pan for 15 to 20 minutes. Invert cake on a cake stand and let it completely cool, at least 3 hours.
  8. Whisk together ingredients of icing in a stand mixture.
  9. Once cake is cool, ice the cake. On top of icing, on one triangle arrange blue berries and another triangle arrange peach slices. Warm apricot jam with water in a microwave for 30 seconds. Brush blueberries and peach slices with apricot glaze. Refrigerate cake for at least 2 hours before serving. Keep left over cake refrigerated and serve within 2 to 3 days.
Notes
You can also other freeze dried fruits to make this cake. To make fine powder of freeze dried fruit, use spice or coffee grinder.

 

Continue Reading

Undhiyu

Undhiyu

Prep time: 

Cook time: 

Total time: 

Serves: 4

This mixed vegetables recipe is quintessential Gujarati dish. It is a very famous dish from city of Surat in Gujarat. The variety of green beans called papadi used in this recipe are named after the city. The fresh papadi is available mostly in winter months in India. In US it is mostly available frozen in Indian grocery stores along with other vegetables. Most of the time, undhiyu is cooked on stove top but it is also cooked underground in a clay pot called matalu covered with food fire, known as matala undhiyu.
Ingredients
  • ½ lb. frozen Surati papadi, thawed
  • ½ lb. frozen Surati papadi lilva, thawed
  • ¼ lb. frozen tuver lilva, thawed
  • ¼ lb. frozen ratalu (purple yam), thawed
  • 4 Indian eggplants
  • 4 small yellow or red potatoes
  • 1 sweet potato, 1 inch diced
  • 6 tablespoons olive oil
  • 1 teaspoon ajwain seeds
  • 4 teaspoons green garlic or 4 cloves garlic, finely minced
  • 2 jalapeno or serrano chilies, finely minced
  • ¼ cup cilantro, finely chopped
  • 1 recipe fried methi muthia
Masala (Spice mixture):
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon chili powder
  • ¼ cup grated fresh coconut
Directions
  1. Wash eggplants and potatoes, and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Make an X cut on ⅓ of potato on one side. Repeat the same with rest of eggplants and potatoes.
  2. Combine spice mixture plus 2 tablespoons of cilantro, 1 tablespoon minced chili, 2 teaspoons garlic and 2 tablespoons oil into a medium mixing bowl. Set aside ½ of spice mixture. Gently widen an eggplant and stuff it by gently pushing stuffing down by hand. Try not to break it and not over stuff it. Repeat the same with rest of eggplants and potatoes. If any stuffing remains, add it to set aside spice mixture.
  3. Heat remaining oil on a medium-high heat in a roasting pan or a Dutch oven until shimmering, 2 to 3 minutes. Add ajwain seeds and let them sizzle. Add remaining garlic and green chili. Sauté it for 30 seconds. Lower the heat to low while you arrange vegetables on top.
  4. In a Dutch oven, first arrange stuffed eggplants and potatoes in single layer. On top arrange papadi, papadi lilva, tuver lilva. Spread ½ of spice mixture on top. Next arrange sweet potatoes and ratalu in single layer. Spread remaining spice mixture on top. Or in a roasting pan, arrange first eggplants vertically on one side, next arrange potatoes, and then arrange one by one papadi, papadi lilva, tuver lilva, sweet potatoes and ratalu. Spread spice mixture evenly on vegetables except eggplants and potatoes. Add ½ cup water in Dutch oven or roasting pan. Cover with lid or aluminum foil. You can either cook vegetables on stove top on medium heat or a preheated 375 degrees oven until vegetables are tender, about 30 to 35 minutes. Check on vegetables half way through cooking and stir gently with spice mixture. If vegetables are sticking to bottom, add more water.
  5. Once vegetables are cooked, add muthia and stir to combine everything. Let undhiyu cook for 3 to 4 minutes, uncovered. Garnish with remaining cilantro before serving. Serve warm with puri or other Indian flat bread. Serve cilantro chutney, garlic chutney and thin sev (thin crispy chickpea flour noodles) on side to add to undhiyu to enhance the flavor.

 

Continue Reading

Khaman

Khaman

Prep time: 

Cook time: 

Total time: 

Serves: 4

This Gujarati dish can be found all over Gujarat in shops called khaman house or farsan (savory) mart. It is eaten as a snack or with a meal as a farsan on special occasions.
Ingredients
  • 2 cups besan (chickpea flour)
  • 1 cup yogurt (not Greek)
  • 1 cup warm water
  • 1 teaspoon salt or to taste
  • ½ teaspoon turmeric
  • 1 teaspoon minced jalapeno or serrano chili
  • 1 teaspoon minced ginger
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon baking soda
  • 1 tablespoon grated fresh coconut, for garnish
  • 1 tablespoon chopped cilantro, for garnish
For tempering (Vaghar):
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • 1 jalapeno or serrano chili, sliced
  • 1 teaspoon sugar
  • 1 tablespoon water
Directions
  1. Whisk together besan, yogurt and warm water in a medium mixing bowl until smooth batter. Cover the bowl with a plate and let it ferment for 4 to 5 hours.
  2. Once batter is fermented, add turmeric, salt, chili and ginger to batter and stir to combine.
  3. Grease two metal pie dishes with oil or nonstick cooking spray. Start heating steamer on medium high heat.
  4. Whisk lemon juice, oil and baking soda in a small mixing bowl. Whisk vigorously to emulsify oil and lemon juice and to aerate. Immediately add to fermented batter and whisk vigorously.
  5. Pour batter into pie dishes and steam it for 10 to 12 minutes or until toothpick inserted comes out clean. Remove from steamer and cut into squares. Keep it in pie dishes.
  6. While khaman are steaming, prepare vaghar. Combine sugar and water in a small mixing bowl until sugar dissolves. Set aside. In a small heavy bottomed sauce pan heat oil on medium high heat until shimmering. Add mustard seeds and let them sizzle. Lower heat to medium. Add asafetida and let it cook for 10 seconds. Add sesame seeds and chili. Let chili cook for 1 minute. Pour sugar water into vaghar. Take off heat.
  7. Pour ½ of vaghar on one pie dish and other ½ on second pie dish. Transfer khaman from pie dish to serving bowl. Stir gently to evenly coat vaghar. Garnish with coconut and cilantro. Serve immediately.
Notes
You can also make this recipe from ready to make packets available in Indian grocery stores.

 

Continue Reading

Dal Dhokli

Dal Dhokli

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
For Dal:
  • ¾ cup oily or dry toover dal (split pigeon peas), uncooked
  • 2 cups water
  • 1 teaspoon salt or to taste
  • Small (golf ball size) piece of jaggary or 3 teaspoons sugar
  • ½ teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of coriander and cumin powder)
  • 1 teaspoon or to taste finely chopped or minced jalapeno or serrano chili
  • ½ teaspoon finely minced ginger
  • 1 medium tomato, diced
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon chopped cilantro, for garnish
For Dhokali:
  • 1 cup chapatti or whole wheat flour
  • 2 tablespoons olive oil
  • ½ teaspoon ajwain seeds
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • ¼ teaspoon asafetida
  • 1 teaspoon salt or to taste
  • Water as needed to make dough
For Tempering (Vaghar):
  • 2 tablespoons olive oil
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon cumin seeds
  • Pinch of asafetida
  • 5 to 6 curry leaves
  • 1 whole dry red chili (optional)
  • Pinch of red chili powder (optional)
Directions
  1. Wash split pigeon peas few times. For oily dal make sure all the oil is washed off. Soak in about 1 ½ cups of water for 1 to 2 hours or until peas are soft in a medium size soup pot. (Soaking is optional but it will speed up cooking process).
  2. Add diced tomato. Cover with a lid and cook it with water on a medium heat until peas are very soft, about one hour.
  3. While dal is cooking, make dhokli dough. Combine flour, oil, salt and dry spices in a mixing bowl with hands. Gradually add water and knead into firm and smooth dough. Cover with a plate or a kitchen towel and let it rest 30 to 40 minutes. After dough is rested divide into four equal portions and roll into balls.
  4. Once the dal is cooked, take off the heat and add ½ cup of water and mix it with a whisk or an immersion blender until it has a consistency of slightly thick soup. Start heating the dal on medium heat. Add salt, turmeric, dhana-jeeru, green chili, ginger and let it simmer on low heat or a simmer burner.
  5. While dal is simmering, flatten a dough ball on to a smooth cutting board and roll out into a thin circle (as thin as pasta sheet). Cut dough into 2 inch squares or diamonds. If some pieces are small it’s fine. Drop the pieces one by one into simmering dal and stir with dal. Increase heat to medium high and let dal come to boil so dough pieces can cook. Repeat the process with remaining dough balls. If dal starts to boil over, reduce heat to medium. Let dal-dhokli simmer for 12 to 15 minutes and then add jaggery or sugar and lemon juice, stir dal-dhokli. Keep it simmering on low heat.
  6. To cook dal-dhokali in Instant Pot: Follow step 1 but instead of soup pot use insert pot of instant pot. Add diced tomato and cook dal on pressure cooker setting for 25 minutes. For unsoaked dal increase time to 35 minutes. Once dal is cooked, release steam. Add ½ cup of water and mix it with a whisk or an immersion blender until it has a consistency of slightly thick soup. Start heating the dal on sauté setting. Set it for 30 minutes. Add salt, turmeric, dhana-jeeru, green chili, ginger and let it simmer. Follow step 5. Ignore the temperature changes as temperature in Instant pot remains constant. If dal starts to boil over change setting to keep warm setting for few minutes.
  7. Prepare Vaghar: In a separate small heavy bottomed sauce pan, heat oil on medium high heat until shimmering. Add fenugreek seeds and let it sizzle. Lower the heat, add mustard and cumin seeds and let them sizzle. Add asafetida, curry leaves, red chili and chili powder. Pour oil with everything over dal. Mix it with dal-dhokli and let it simmer for two to three minutes. Garnish with cilantro before serving. Serve warm. Can be served over rice. You can also add ½ cup vegetables like green beans, green peas or beans like black-eyed peas to simmering dal to make it one pot meal.

 

Continue Reading