Cabbage Soup

Ingredients:

1 cup diced cabbage
1 cup diced onion
1 cup diced capsicum
1 cup diced zuchhini & mushrooms (optional)
1 tsp chopped garlic
2 tbsp cooked rice/barley

Method:

1) In a pan, add 3 cups water and the vegatables and boil for 3 minutes.
2) Take the pan off heat and let it cool till it reaches room temperature
3) Add chopped garlic
4) Blend in a mixer
5) Put the soup back on heat. Season with salt & pepper & bring to a boil
6) Switch off the gas and add 2 tbsp cooked rice or barley.
7) Sprinkle some chilli oil and serve hot

Note: To make chilli oil – heat the paprika chillis with some oil and then strain the flavoured oil.

 

 

Misal Pav

Ingredients:

Matki/moth bean (150 gms , soaked and sprouted)
Water
Ginger-Garlic Paste (1 tbsp)
Green Chillies (2)
Fresh Coconut (grated, optional)
Boiled Potato (1)
Bay Leaf (Dried,1)
Cinnamon (1)
Black Peppercorns (4-5)
Cumin
Dhania-Jeera Powder (Ground coriander & cumin powder)
Onion (3 medium sized)
Tomato (3 medium sized)
Kashmiri chilli powder (1-2 tsp)
Red Chilli Powder (2 tsp)
Turmeric (1 tsp)
Garam Masala Powder (1-2 tsp)
Asafoetida (1 tsp)
Oil for frying
Salt to taste

Method:
I) Prepare the ‘Kat’ / Curry / ‘Rassa’
Grind the chillies , ginger-garlic paste , cumin (1 tsp), dhania-jeera powder ( 2 tbsp) , cinnamon , peppercorns , bay leaf in a mixer till a fine powder is formed.
Set this spice mix aside.

In a pan , heat around 6 tbsps oil.
Cut the boiled potato into small cubes and fry these.
Set aside

In the same pan, add the ground spice mixture and saute lightly.
Add chopped onion (1/2 no.) and cook till slightly brown.
And chopped tomatoes (2 nos).
Let the mixture cook till the oil starts leaving the sidesind this  of the mixture. This should take about 10-12 minutes on medium flame.
Switch off the gas and set aside to cool.
Now add 1/4 cup water and grind again in the mixer.

In a pan, heat oil & add turmeric , red chilli powder & asafoetida. Immediately add the ground paste.
Now add salt , kokum , kashmiri chilli powder and some more water.
Let it simmer for 10-15 minutes till the oil separates from the liquid and rises on top of the curry.

II) Prepare the matki usal

Pressure cook the matki beans for 5 minutes or 1 whistle
In a pan, heat some oil, add 1/2 tsp black mustard seeds , 1 tsp cumin seeds & turmeric
Now add the matki and 1/2 cup water. Let it simmer for 2-3 minutes.
Add the fried potato cubes.
Add garam masala and salt to taste and let it simmer for 7-10 minutes.
Once done, set aside

III) Serving the misal
To serve, take some matki usal in a dish and pour 5-6 tbsps of the curry on top.
Sprinkle chopped onion & chopped tomato
Sprinkle some farsan on top
Squeeze lime juice over the misal
Serve hot with bread slices or pav

Medu Vada

An all-time favourite South-Indian breakfast. Usually paired with steamed idlis , chutney and sambar.

Ingredients:

Udad dal/Black lentils ( 1 cup)
Water
Chopped Ginger(1 tsp)
Chopped Green Chillies (2)
Coconut (finely chopped)
Oil for frying
Salt to taste

Method:

I) Soak the udad dal overnight.
II) Discard all the water and grind the dal to a coarse paste
III)Using an egg-beater or a hand-blender, beat the udad dal mixture.
IV) Now add the chillies , coconut and salt and beat again.
V) Heat oil for frying.
VI) Shape the vadas and fry them on a high flame.
VII) Serve with coconut chutney and sambar

Dhokla

This savoury dish is a great tea-time snack. Its light , fluffy  & quintessentially Gujrati!

Ingredients:

Gram Flour/Besan ( 1 cup)
Curd (1-2 tbsp)
Water
Ginger & Green Chilli paste (1 tsp)
Turmeric (1 tsp)
Fruit Salt (Eno)
Oil
Mustard Seeds (1 tsp)
Cumin Seeds / Jeera (1 tsp)
Curry Leaves (10-12)
Chopped green coriander (2 tbsp)
Salt to taste

Method:

I) In a mixing bowl, add the besan , curd , water & salt.Mix well to remove any lumps.
II) Let this mixture sit for 30 minutes-1 hr.
III) Grease a steel thali(plate) with oil.
IV) Now add the turmeric, ginger&green chilli paste , 3 tsps oil & fruit salt to the dhokla mix.
V) Stir in quickly and immediately pour the contents to the greased thali
VI) Steam for 10-12 minutes.
VII) Once cooled, cut the steamed dhoklas in medium sized cubes
VIII) For the tempering, heat some oil. Add the mustard , cumin , curry leaves. Once the seeds start to crackle, get the tempering off the flame, add few drops of water and pour evenly on the dhoklas.
IX) Garnish with chopped coriander and serve with coriander chutney.

Sarson ka Saag

Ingredients:

Mustard Leaves/Saag leaves (1 bunch)
Spinach/Palak (1/2 bunch)
Kasuri Methi  (2 tbsps)
Turmeric (1 tsp)
Red Chilli Powder (2 tsp)
Makai Aata/Maize Flour (2-3 tbsp)
Ginger ( 1 inch piece, finely chopped)
Garlic cloves (3-4)
Green chillies (2, slit lengthwise)
Sugar  (1/2 tsp)
Salt to taste
Ghee
Asafoetida (1/2 tsp)
Onions (2 nos)
Red chilli (1)

Method:

I) Wash and chop the mustard and palak leaves.
II) In a pressure cooker, cook the mustard leaves , palak leaves with the green chillies, turmeric , garlic and salt.
III) Allow to cool and with the help of a hand blender, puree the mixture.
IV) Heat ghee. Add hing , red chilli ,chopped onions, turmeric . Mix well.
V) Add the saag. Add red chilli powder, kasuri methi,sugar and makai aata (maize flour).
VI) Serve hot with a dollop of home-cooked white butter and makaai rotis.

Surti Undiyo

 

 

As winter sets in India, Gujarati households prepare to relish a special recipe – Undiyo. This complex recipe is made from a variety of  ingredients , which are available only during the winter months. The preparation time is approximately 45 minutes to an hour. It’s best to pick up all ingredients a day in advance to avoid chaos. Here’s the recipe of Surti Undiyo -

Ingredients: (For Methi Muthias)

Wheat flour (1/2 cup)
Gram flour/Besan (1 tbsp)
Chopped Methi Leaves  (1/2 cup)
Turmeric (1 tsp)
Asafoetida/Hing (1/2 tsp)
Sugar (1 tsp)
Ginger Garlic paste (1 tsp)
Oil for deep-frying

Ingredients: (For Undiya mixture)

Green garlic (50 gms)
Dried Garlic powder (1 tsp)
Chopped Coriander leaves (1 cup)
Desiccated coconut (1/2 cup)
Ginger garlic paste (1-1/2 tsp)
Sesame seeds (3 tsp)
Asafoetida (1 tsp)
Peanuts roughly crushed (2 tsp)
Dhania-jeera powder (2 tbsp)
Oil (3-4 tsps)
Salt to taste

Ingredients: (For Undiya)

Kand/Purple Yam (200 gms)
Small brinjals (100 gms)
Surti papdi (250 gms)
Ratala/Sweet Potato (200 gms)
Banana (1, not yet completely ripened, green in colour)
Potato (1)
Garam Masala (1 tsp)
Soda bicarb (as required at different stages of preparation)
Water (1/4 cup)

Pre-preparation
I) Finely chop the green portion of the green garlic
II) Crush the cloves from the green garlic to make a paste.
III)Soak the surti papadis in water with a pinch of soda bicarb for around 30 minutes.
IV) Finely chop the coriander , methi leaves as set aside.
V) Cut the potato , kand , ratala into big chunks.
VI) Wash the brinjals and slit it, though not completely through.
VII) Cut the banana (retaining the skin) into 4 pieces and  slit each piece, though not completely through.

Method(For Muthias):
VIII) In a bowl, mix wheat flour , besan , turmeric, methi leaves, salt , sugar,asafoetida,ginger-garlic paste and 2 tsps oil
IX) Mix well, preferably without adding any water. If required few drops of water can be added.
X) Deep fry the muthias till medium brown and set aside.

Method(For Undiyo mixture):
XI) In a vessel, mix the green garlic leaves , paste , garlic powder, dessicated coconut,ginger garlic paste,sesame , asafoetida,crushed peanuts,dhania jeera powder, 3-4 tsps oil (prefarably the same oil used to fry the methi muthias). Mix well.
XII) Add salt as required and mix again.
XIII) Stuff the banana pieces with this mixture and set aside.
XIV) Going back to the mixture, now add 2-3 tsp sugar and 1/2 tsp soda bicarb.
XV) Set aside around 4 tbsps of this mixture for later use.
XVI)Stuff the brinjals.
XVII) Add the kand,ratala,potato pieces to the mixture and ensure that all pieces are properly coated with the mixture.
XVIII)In a non-stick deep bottom vessel,  heat 4 tbsps oil.
XIX) Add asafoetida , soaked and drained papdi,1-1/2 tsp ginger garlic paste,1/2 tsp dried garlic powder, pinch of soda,salt and around 1/4 cup water.
XX) Cover the vessel with a lid. Add some water on the lid and cook for 5-10 minutes on a medium flame.
XXI) Add the masala that was kept aside and a pinch of garam masala powder.
XXII) Now add the kand,ratala,potato chunks. Cover and cook for 25 mins on a high-to-medium flame.
XXIII)Once almost 80% done,add the muthias and the banana pieces.
XXIV) Cover and cook for 5 minutes.
XXV) Once done, sprinkle with green garlic leaves and dessicated coconut and serve hot with phulkas.

Pumpkin Sabzi

Ingredients:

Pumpkin ( 250 gms)
Green chilli (1)
Mustard Seeds i.e Rai (1/2 tsp)
Cumin seeds i.e Jeera (1 tsp)
Curry Leaves (4-5)
Asafoetida/Hing (1/2 tsp)
Red chilli powder (1-2 tsp)
Turmeric (1/2 tsp)
Chopped coriander for garnish
Salt to taste
Sugar to taste
Oil (1 tbsp)

Pre-Preparation:

I) Scrape out the outer hard skin of the pumpkin and cut in small cubes.
II) Finely chop the onion ,  green chilli.

Method:
III) In a pan, heat the oil and add mustard , jeera , asafoetida.
IV) Add chopped onion and chilli and cook till the onions are transluscent.
V) Add red chilli powder,turmeric.
VI) Add the pumpkin pieces. Add salt and stir.
VII) Cover the pan with a steel thali containing some water. Cook on a medium flame for 10-15 mins till the pumpkin is soft and cooked.
VIII) Add 1/2 tsp sugar and let it cook for 2 minutes.
IX) Garnish with coriander and serve hot with freshly made rotis.

Paneer Bhurji

Ingredients:

Paneer/Cottage cheese ( 200 gms)
Tomato (1)
Onion (1)
Green chilli (1)
Mustard Seeds i.e Rai (1/2 tsp)
Cumin seeds i.e Jeera (1 tsp)
Asafoetida/Hing (1/2 tsp)
Red chilli powder (1-2 tsp)
Turmeric (1/2 tsp)
Chopped coriander for garnish
Salt to taste
Oil (1 tbsp)

Pre-Preparation:

I) Crumble the paneer and set aside.
II) Finely chop the onion , tomato and green chilli.

Method:
III) In a pan, heat the oil and add mustard , jeera , asafoetida.
IV) Add chopped onion and chilli and cook till the onions are transluscent.
V) Add red chilli powder,turmeric.
VI) Add chopped tomato and cook till soft.
VII) Add crumbled paneer and salt and cook on a slow flame for 3-4 minutes.
VIII) Garnish with coriander and serve hot with freshly made rotis.

Dal Dhokli

This recipe is best had with steamed rice or even by itself as a meal. Delicious and healthy.. this is wholesome food at its Gujrati best

Ingredients for the dal:

Soaked Toor dal (1-1/2 cup soaked for around 20-30 minutes)
Finely Chopped Tomato (1-2)
Mustard Seeds i.e Rai (2 tsp)
Cumin seeds i.e Jeera (1 tsp)
Asafoetida/Hing (1/2 tsp)
Curry Leaves (5-6)
Green chilli-ginger paste (1 tsp)
Red chilli powder (1-2 tsp)
Turmeric (1/2 tsp)
Cumin-Coriander powder i.e Dhania-Jeera powder (1/2 tsp)
Dried Kokam (2-3 nos)
Lime juice (1 tsp)
Chopped coriander for garnish
Handful of whole peanuts(optional)
Jaggery (1/2 tbsp or as per taste if you like it less sweet)
Ghee for tempering(tadka) (1-2 tbsp)
Water (1 cup)
Salt to taste

Ingredients for the dhokli:

Wheat Flour (1/2 cup)
Salt (pinch)
Turmeric powder (1/2 tsp)
Red Chilli(1/2 tsp)
Dhania Jeera powder (1 tsp)
Carrom seeds/ajwain (1/4 tsp. Optional)
Water and Oil for kneading.

Pre-Preparation:

I) Pressure cook the soaked tur dal. Cook upto 4 whistles.
II) Mix all the ingredients for the dhokli in a bowl and knead the dough.
III) Make round rotis and cut diamond-shaped pieces (dhoklis)
{If you are in a rush and already late on your cooking..you can bake these dhoklis a little on a tawa/pan for about 2-3 mins on either side to speed up their cooking later}

Method :
IV) Heat oil and add mustard seeds. Once the seeds start to crackle lightly add the cumin seeds and asafoetida. Add curry leaves, green chilli-ginger paste. Lower the heat and add the powdered spices (red chilli powder, turmeric , dhania-jeera). Stir quickly and add few drops of water to prevent the spices from burning.
V) Add chopped tomatoes and peanuts and let it cook on medium heat for 1-2 minutes till the tomatoes soften a little.
VI) Add the cooked dal and stir. Add around 1 cup water.
VII) Add salt , jaggery and kokam.
VIII) Add the dhoklis.Let the dal boil on medium flame for about 10-12 minutes till the dhoklis are cooked and soft.
IX) To finish up,add coriander and lime juice. Stir the dal and switch off the gas
X) Serve hot with steamed rice , roasted papad and lime pickle

Khaati Mitthi Dal

This dal is a staple at our place and one of my favourites. This Gujrati recipe mixes sour and sweet in just the right way and comes out a winner.

Ingredients :

Soaked Toor dal (1 cup soaked for around 20-30 minutes)
Finely Chopped Tomato (1)
Mustard Seeds i.e Rai (2 tsp)
Cumin seeds i.e Jeera (1 tsp)
Asafoetida/Hing (1/2 tsp)
Curry Leaves (5-6)
Green chilli-ginger paste (1 tsp)
Red chilli powder (1-2 tsp)
Turmeric (1/2 tsp)
Cumin-Coriander powder i.e Dhania-Jeera powder (1/2 tsp)
Dried Kokam (2-3 nos)
Lime juice (1 tsp)
Chopped coriander for garnish
Handful of whole peanuts(optional)
Jaggery (1/2 tbsp or as per taste if you like it less sweet)
Oil/Ghee for tempering(tadka) (1-2 tbsp)
Water (1/2 cup)
Salt to taste

Method :

I) Pressure cook the soaked tur dal. Cook upto 4 whistles.
II) Heat oil and add mustard seeds. Once the seeds start to crackle lightly add the cumin seeds and asafoetida. Add curry leaves, green chilli-ginger paste. Lower the heat and add the powdered spices (red chilli powder, turmeric , dhania-jeera). Stir quickly and add few drops of water to prevent the spices from burning.
III) Add chopped tomatoes and peanuts and let it cook on medium heat for 1-2 minutes till the tomatoes soften a little.
IV) Add the cooked dal and stir. Add around 1/2 cup water or as needed to thin out the dal a little.
V) Add salt , jaggery and kokam.Let the dal cook on medium flame for about 5-7 minutes.
VI) To finish up,add coriander and lime juice. Stir the dal and switch off the gas
VII) Serve hot with steamed rice.