Bajra & Methi Debras


This recipe incorporates bajra and methi and can be served as a snack or a side-dish with a meal. Its wholesome and filling& best enjoyed with curd. You can either deep-fry or shallow fry the debras. Here I have deep fried them.

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Ingredients:

1 cup bajra flour

2-3 tbsp. besan

handful of methi leaves chopped

2 green chillies finely chopped

1 small piece of grated ginger

Salt

Water

Oil

Method:

1) Mix all of the above ingredients in a bowl (Note: You can also add sesame seeds if you prefer)

2) Add some water to make a paratha type dough.

3) Shape into small balls and flatten each with your palms using some oil.

4) Deep fry & serve with curd.

Methi & Doodhi Thepla/Paratha


I have been struggling these days to get my 16 month old son to eat some veggies instead of his favourite plain rotis with ghee. I had some methi and doodhi in the fridge and decided to make this dish for him. This dish can be served as breakfast or also a light dinner. It combines the health benefits of methi and doodhi with the goodness of whole wheat flour.

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The recipe is simple & quick and very handy if you are looking for a quick meal. Here’s the recipe-

Ingredients:
1 bunch methi leaves (washed and chopped fine)
1 medium doodhi/lauki (peeled and grated)
3 cups wheat flour
3-4 tbsp besan/chickpea flour
red chilli powder
turmeric
salt
Oil
Jaggery (2 tsp)
Handful of Sesame seeds
Ajwain (1/2 tsp)

(The last three ingredients are optional and depends on personal preference. I personally love adding sesame seeds to theplas)

Method:
1) In a bowl place all the above mentioned ingredients and knead to a semi soft dough. Add water only as required(Since the grated doodhi will have water content).
3) Roll out the theplas and bake on a tava/gridle till it turns golden brown in colour on both sides.

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.

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.

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.

Lapsi



This Gujrati recipe is a special winter treat..Packed with the goodness of cracked wheat. This one is best consumed when you are not counting the calories :)

Ingredients :

Lapsi/Cracked wheat (1 cup)
Homemade Ghee (4 tbsps)
Jaggery (1 cup)
Water (3 cups)
Elaichi powder (3 tsps)
Chopped cashewnuts,almonds for garnish

Method :

I) Heat the water and add jaggery. Let the jaggery completely dissolve in the water.
II) Heat ghee and fry the lapsi on a slow flame till light golden brown.
II) Add the dissolved jaggery along with the water to the lapsi . Bring to a boil on medium flame. Ensure that the lapsi does not stick to the bottom of the pan.
III) After about 5 minutes of cooking, transfer this to a pressure cooker and pressure cook till 1-2 whistles.
IV) Once the lapsi is almost cooked (softened), add elaichi powder and chopped dry fruits.
V) Serve hot.

Stuffed Chillies


I went to the local market after ages today… Picked up some fabulous chillies.. The small , thick ones that are usually light green in color. The only way I can think of using them is by stuffing and frying them. I especially like to use potato and besan with a variety of spices for stuffing these. The recipe is quick and easy and the end product is spicy and tangy.

I usually like to make this once in a while and as a side dish, as an accompaniment, to perk up my thali.

Ingredients: (for 3 servings,each serving of 3 chillies)

Green Chillies (6 nos,the thick and small variety)
Besan/Gram Flour ( 2 tbsp)
Potatoes (2 large,boiled and grated)
Mustard Seeds (1 tsp)
Cumin Seeds (1 tsp)
Fennel Seeds (1 tsp)
Red Chilli Powder (2 tsp)
Garam Masala (1 tsp)
Dry Mango Powder/ Amchur Powder (2 tsp)
Turmeric Powder (1/2 tsp)
Asafoetida (Pinch)
Salt to taste
Oil for frying

Method:

I) Wash the chillies. Make a single vertical slit across each chilli (without cutting the chilli in half)

II) Remove the seeds & vein from each chilli and apply very little salt on the inside.

III) Dry roast the besan flour on very slow flame till pinkish in color. Keep aside.Dry roast fennel & cumin and keep aside.

IV)in a bowl, mix the grated potatoes,roasted fennel,cumin,besan, chilli powder , garam masala, amchur powder ,asafoetida and turmeric. Add salt to taste. 

V) Stuff this masala into the chillies.

VI)In a pan, add oil for shallow frying.Add ajwain & place the stuffed chillies with the stuffed side down.Cover the pan with a lid and  cook on low flame for around 5-7 mins.

VII) Using a  pair of tongs, gently turn the chillies and let it cook on the the other side for 5 mins more.

VIII) Serve with chappatis.