Showing posts with label Gujarat cuisine. Show all posts
Showing posts with label Gujarat cuisine. Show all posts

Saturday, February 15, 2014

GATHIYA ~ GUJARATI SPECIAL FOR ICC, JANUARY

Tried and tasted by Nivedita
Hi All,
How are you? Seeing me in Indian Cooking Challenge after 6 months. NO excuses, but really missed all the challenges. 
Hope you all are not Katti with me. 
Srivalli"s ideas are always very unique and she chooses the challenges very 
challengingly :-)
This time it is easier one, but again depends on the quantity of the baking soda 
and the time you roast it.
Srivalli has followed her friend Vaishali's recipe. 
And even my experience is same like Valli's. my dough also got stuck though I added water. And it was very hard to press, I had to call my daughter as my hands are not that strong to press. (got some problem)
And even I did not had mould for gathiya, I had this long strip one so thought of using it,
Whats there in shape??? right?
And I added some pepper powder to give a spicy taste, it was really good.
I used only 1/4th of the quantity as I already had a big packet of ready gathiya (ready made).

So, here goes my pictures for the challenge for the month of January 
which is Gujarati Special Gathiya. 


Here is the  original link from Valli's space:

Gathiya ~ Gujarati Special | How to Make Gathiya | Indian Cooking Challenge - January


AN EVENING TREAT TO MY SELF.

Keep Smiling,

Saturday, June 15, 2013

DAPKA KHADI FOR ICC~MAY

Tried and tasted by Nivedita
Hi All,
Weather is playing hide and seek with us :-) Everything served on the plate should be hot and spicy. So the butter milk has taken its seat back. But boiled butter milk or Hot butter milk?? Yes, its my favorite always. I wait for this weather to enjoy this Kadhi. 
Last month I prepared the same way but with Mangalore Cucumber (which is again my favorite) and I was lazy to post it in my blog.
When Valli announced the challenge for this month's Indian Cooking Challenge, I was happy. One more reason to be happy was its my favorite cuisine, its from Gujarat :-)

I am here with my clicks:-

Can you see my Dapkas?

Moongdal paste

Buttermilk with Besan

Baked Moong dal dapkas

I faced a problem with dapkas. When I put those in the kadhi, they did not pop up but thanks for the tips Valli, I baked those in microwave for 3 minutes and then added in the kadhi.
Still they were hard, don't know the reason.
The taste was good

Ready to serve with Rotlas

I enjoyed it with hot rice :-) 

 Keep Smiling,


Sunday, April 28, 2013

HANDVO FOR POTLUCK PARTY(Food Remake)

Tried and tasted by Nivedita                             
Hi All,

Welcome to Potluck party of this month. If you remember, I had taken pickle for the  Potluck party, Cyber style! - Fun and the Challeng... this month. And my friend Arthy brought Handvo. Now its my turn to make her recipe at home and take it to the party.
Gujrathi cuisine is my favourite!!!(which is not mine??), I have tried many recipes. And Thanks to Arthy that she prepared this one and forced me to try. Sometimes though we want to try new recipes many unwanted reasons(lazyness, not getting things ...) stops us from doing it. Actually, now also I do not have OTG  or Convection oven to make as I am in Pune, I still have tried to bake! or steam it in the cooker. Lets see how it comes out. Fingers crossed ladies...
Please visit http://savaadhjevana.blogspot.in/2013/04/handvo.html and meed Arthy Shama with her delicious recipes.

So, here is my version of making Handvo.

 
 
 
I have missed the whole wheat in it as I did not get it and forgot to add the wheat flour to the paste.
AND
I have used half the qty from the quantities given in her blog as I had to steam it and Arthy suggested me to use half.
Take
1/4 cup - Raw rice
1/8 cup - Tvar Dal
1/2 tsp -  Urad Dal
1/2 tsp -  Moong Dal
1/2 tsp -  Chana Dal
1/4 tsp Rock salt
1/4 cup Sour curd
 
soak all the above ingredients except salt and sour curd for 4 to 6 hours.
Grind into coarse paste.
Add the salt and sour curd, mix well and allow it to ferment for antoher 6 hours.

 
Take
1 green chilli finely chopped
1/2 tsp crushed ginger
1/4 cup grated bottlegourd (squeezed to liberate juice)
1/4 tsp haldi or turmeric powder
1/2 tsp chilly powder
1 tsp dhania powder
1/2 tsp Eno
 
Mix well all these ingredients except Eno
when ready to bake or steam,
 
Add the above mix in to fermented paste.
Mix well,
 
Ingredients to temper

2 tsp oil
1/4 tsp - mustard seeds
1/4 tsp - sesame seeds
1/4 tsp jeera
2-3 dry red chillies
few curry leaves
Add the above tempered mix to the ground paste. Mix well.
Keep the cooker with little water on heat.
When the water starts boiling(I have tried to make the same way as we do for Dhokla)
Add eno to your paste. Mix well, transfer it to the container that fits in the cooker.
Keep it inside the cooker.
 

 
 
 
Remove the weight of the cooker, close the lid, steam it for 45 minutes.
Check it and if its cooked remove it or continue steaming for few more minutes.
 
 
  


 I am not sure how the real Handvo tastes as I never got the chance to try it. But I am happy with my result, the handvo came out very good and tasty and of course these are healthy ones. I enjoyed it with my regular dal.
Once again thanking Jagruti for this lovely event, will wait for the next party :-)

I am out of station and scheduled this one on 28th. Hope it gets published and you will enjoy my steamed handvo for the party.
 
Keep Smiling,

Tuesday, August 2, 2011

Kansar(Remake)

Tried and tasted by Nivedita
Hi All,
Being a South Indian, trying new recipes from other part of India is always a fun. But I have always seen that most of the recipes are very similar with a little alteration and a different name. 
The sweet I am posting today also comes in the same category. We South Indians( mainly North Karnataka) people make this sweet often for the puja or on new moon day. I have already posted the recipe with the name Broken wheat(or thick rava) and jaggery Halwa.
But again thought of making it the Gujarati way and post it here.
After browsing many sites, I have taken the recipe from here which is easy to make.
Please click the link for the recipe.
A very quick, easy and tasty and healthy (too) sweet for everyone. This is very good for kids.
Sending this to two events:


and


Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                                             (Which is started by ME)


Keep Smiling,

Saturday, July 9, 2011

Sukhdi(Food Remake)

Tried and tasted by Nivedita
Hi All,
Gujarat is famous for its clothes, diamonds and sweets. I love Gujju food. And the sweets plays major role in their food. 
Here, I have taken the recipe for Sukhdi from my closest friend Jagruti. She describes it as Sukh means Happiness. She has prepared it many times without any much preparation or planning.
When I prepared this, even I realized that its the easiest, quickest sweet to enjoy(Weight Watchers!Sorry, its not for you)
Coming to the recipe, (Click  Sinful Sukhdi (Jaggary Fudge) for original recipe)

Ingredients:
Whole wheat flour - 1 cup
Jaggery - 1/2 cup(Grated)
Ghee - 3/4 cup
Cashew nuts - few(Finely chopped)
Cardamom Powder - 1/2 tsp(Jagruti has not used)
Method :

  • In a heavy bottom pan heat ghee. 
  • Keep on low heat and add flour.  
  • Roast on a low heat till golden brown, do not allow it to burn.
  • When the mixture comes together add the grated Jaggery and Cardamom and mix very well.  
  • Take off from the heat and spread the mixture evenly in a greased tray.  Sprinkle some cashew nuts and Roll it to make even surface.
  • Cut in to a diamond shape while it's warm. 
  • Allow it to cool and serve(otherwise, you will burn your tongue :-)


My younger daughter never likes sweets, but she had half the quantity of what I made:-), even the elder one loved it very much, planning to make again, but afraid of the quantity of ghee in it :-)
My daughters did not allow me to click the proper photos
This is my first entry to the event which is ON in Minaji's blog:

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                               (Which is started by ME)



Keep Smiling,

Tuesday, February 15, 2011

Gujarati Dal from Sukham Ayu for ICC

Tried and tasted by Nivedita
Hi All,
Dal is my all time favorite, let it be made from any dal, let it be spicy, sweet, with vegetables or without vegetables or just a simple dal. And I was very happy when I saw this month's Indian Cooking Challenge which Srivalli has chosen for this month. Its Gujarati Dal from Sukham Ayu. The original recipe is taken from  Sukham Ayu is very tasty and healthy. I loved this different taste and my daughter enjoyed it too.


Here is the recipe in my words:
I was planning to make this dal (toor dal, 1/2cup, soaked for half an hour)from the day the challenge was announced. But some or the other thing was not available.  First I searched for the drumstick(4to 5 pieces) and yam (3 to 4 pieces) and did not get. I thought of making the dal with potatoes.  Then the other day I got only the drumsticks.  I was happy. Then the problem was I forgot to bring dry dates. Day before yesterday I brought it thinking that I will make it on Sunday. But my Sunday went off. We had been to watch "Patiala House" After coming from the movie, my daughter's project work was pending. 
The other ingredients which I needed and had in the kitchen were groundnut(1 tsp), Green chillly(2 slit), Ginger(1/2", finely chopped), Jaggery(2tbsp), Kokam(4 to 5 pieces) or tamarind pulp(2 tbsp), Coriander powder(2 tsp), cumin powder(1tsp), rock salt to taste), Garam masala( a pinch) and haldi
And for tempering:
I had, Ghee(1tbsp), mustard seeds(1/2 tsp), Cumin seeds(1/2 tsp), Methi seeds(1/4 tsp),dry red chilly(2), Hing and curry leaves.

And, today was the last day for me to try. So I had to pull some time out from my schedule to make it. 
And I did it.


Pressure cook the toor dal with haldi with 2 cups of water till its soft. Remove cool and churn it. In a thick pan add this dal and all the ingredients except fresh coriander and garam masala. Cook it for another 15 minutes, by adding one more cup of water. Do not forget to stir it in between.
In another kadai, heat ghee. Add the ingredients for tempering. Add this to the boiling dal. Mix well. cook for few more minutes. Add garam masala and fresh coriander. Mix well. Dal is ready to eat.












And the dal I prepared was yummy... with all the tastes in the mouth. I had the taste of jaggery and very different taste from the dates. I had the taste of red and green chilly separately. It was just superb.

Thanks Valli, for giving this simple but still wonderful challenge for this month. Waiting for the next one.
I am always hungry when it comes to try any new food :-)

Sending this to


Keep Smiling,

Saturday, January 15, 2011

Khandvi ~ A tempting Snack from Gujarat! for ICC

Tried and tasted by Nivedita
Hi All,
I am angry with  Srivalli because of the recipe for this month's Indian Cooking Challenge
Just kidding, actually I am thankful to her for making me try Khandvi ! again and test my patience and cooking passion. I The recipe I followed is the first one from  Lataji'.
It was 4th time before I tried in the past and all the 3 times it was a super failure. But this time I did it, I took the challenge and was succeeded half. My only mistake was I spread it thick.
But when I saw Lataji's photo, I felt my spread was also good.
The taste was too good to enjoy as an evening snack, or morning breakfast.

Ingredients: are very simple, easily available at home, and very fast snack for unexpected guests. Just be careful when you are spreading the batter.
Gramflour - 1/3 cup
Curds or yogurt - 1/3 cup
Water -  1 cup
Hing a pinch
Turmeric powder - 1/2 tsp
Salt to taste
Ginger and green chilli paste - 1 tsp or more(if you like it spicy)
Sugar - 1 tsp

For tempering :
Oil- 1 tsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp

For garnishing:
Fresh coconut - 2 tbsp(grated)
Fresh Coriander - 1 tbsp, cleaned, washed and chopped
Keep the greased thali ready.

Method:

  • Mix gramflour, curds, water, salt and ginger chilly paste in a big bowl.
  • Mix well and remove lumps. I used bare fingers to remove the lumps.
  • Add hing, turmeric powder and sugar and mix well again.

  • Take a thick bottomed kadai, make it hot.
  • Add the batter, keep on stirring continuously. Cook it till the raw smell goes and it gets cooked. You can see the color change and it starts shining. I kept on stirring for almost 15 minutes and my hands started paining :-) But do not stop.
  • Immediately transfer the batter on the greased thali and spread it thin and evenly.
  • Cut into thin strips. Wait till cool.


  • Roll each strip into small rolls and keep in a serving plate.
  • Heat oil in a small vessel. Add mustard seeds and when they splutter add sesame seeds. 
  • Remove form the heat.
  • Allow it to cool.
  • Spread it on the ready Khandvis.
  • Garnish with fresh coconut and coriander.

I enjoyed it making and going to try it again very soon.

Keep Smiling,

Sunday, September 26, 2010

Khaman Dhokla

Tried and tasted by Nivedita
Hi All,
Sometimes, we become lazy or scared or ignorant to try new things in the life. And if the first try is a disaster, we stop trying it for the next time. But, I am not in that category. Once I fail in doing something (when comes to cooking), I give time to myself and then again try to do it. And most of the times, I get success also.
Khaman Dhokla is one of those recipes, which I tried few years back and each time it was a disaster. I stopped eating Dhokla for few months, but could not resist to have it. So I always took ready packet but was not so much happy. 
Now, last week when I was searching for few Gujarati recipes for an event, I came through two recipes which I really wanted to retry. 
First one I tried was Khandvi and again it was a failure. I do not know the reason why I could not get the rolls!!
But again like a king in a story who learnt from a spider, I took a challenge to try Khaman Dhokla.
Voila!!! I got it!!!
The dhoklas were so soft and spongy and tasty, that my whole plate of dhokla was vanished  just in 10 minutes. 
Thanks Chef in You for sharing such a wonderful and easy recipe and for so clear and beautiful pictures.


(Update :Sometimes,NO! NO! NO! Always I am in a hurry. When I got this recipe, I directly went to the ingredients and the method and totally forgot to think about when and why is this prepared. I read it was for ICC but did not think that the recipe for ICC is given by  Srivalli . And Srivalli got it from her aunt. I am sorry for it as I feel everyone including the main person who shared this recipe should get the credit. )
Click HERE for the original recipe.
I have followed the exact recipe except adding sesame seeds in the end(I forgot!)
Giving only the photos :


Sending it to the events :



AND
(linking it to Pari's event announcement page)
Keep Smiling,

Wednesday, September 22, 2010

Gujarathi Kichadi

Tried and tasted by Nivedita
Hi All,
Rice is my weakness!!! Do you think I get weak when it comes to FOOD!! yes. Nothing can comfort me other than good food. It is not compulsory to have rich, lavish, expensive, Indian, Continental or from any part of the world. Some times a simple kichadi also makes you feel happy.
The down recipe made me and my kids very happy and we all  enjoyed it for dinner. 
It is the simplest but tastiest Kichadi I have ever tried. 
You don't need anything with it other than a hungry stomach!! 


Thank you so much Sushma for sharing such a wonderful  recipe.

Coming to the recipe,

Ingredients: 
Split green gram with skin : 1/2 cup
Yellow moong dal  : 1/4 cup
Rice: 1 cup (any rice)

Whole garam masala :
Cinnamon: 1/2"  stick
Cardamom: 2nos
Clove: 2 nos
Green chilli: 1 no
Pepper powder: 1/2 tsp



Ghee/clarified butter: 2  tbsp
Oil: 1 tbsp


Bay leaf : 1
Cumin seeds: 1/2 tsp
Curry leaves: 1 string
Asafoetida: a pinch
Turmeric: 2 big pinches


Salt: According to taste

Water:  I used till one inch above the rice level.

Method:
Wash the dal and rice.  Soak in water for 30 minutes or more. 

Drain the water and keep it ready.
Heat oil in a cooker. 
Add cumin seeds. Now be quick to add all the whole garam masalas. Fry till nice aroma fills your kitchen.
Add curry leaves, hing and sauté.
Now add green chilly and turmeric.
Add the drained rice and Dal.  Mix well and fry for some time. Add hot water till 1" above the rice level. Add salt and give 3 - 4 whistles. Remove from fire. 
When cold, open and check the consistency.  If you like more watery, add some more HOT water and boil it for some time. Add the ghee before serving.
I bet, you will enjoy this wonderful, healthy Kichadi.

Sending this to the event by SimplySensationalFood.


AND
Keep Smiling,

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