Surti Oondhiyu

Ingredients : 

 

Papadi : ½ kg

Small potatoes : 250 grams

Carrots : 2 medium sized

Ratalu(round) : ½ kg.

Tuver dana : 100 grams

Coarse Wheat flour : 2 tablespoons

Seasame Seed : 2 tablespoons

Ajwain : 2 tablespoons

Small brinjal : 250 grams

Sweet Potato : 100 grams.optional

Raw bananas : 3

Green Peas : 100 grams

Methi bhaji : 200 grams

Oil : 200 grams

Asafoetida : ½ tsp

For Masala :

Green chillies: 15-20 grams. Ginger : 50 grams. Garlic: 50 grams. Coriander leaves : 250 grams. Coconut : medium sized.

Method :

Take fresh papdi(small sized with 3 seeds), remove the threads open up half to check no insects are there. The papdi should be tender. Remove the skins of the papdi that is not tender. Oak in water for 15-20 minutes and then remove in a big thali.

Prepare the paste with all the above masala with salt. Keep aside 1 cup full of coriander leaves and grated coconut for dressing. Keep aside 1 tablespoon of ground masala paste for the methi muthia.

Add 2 tablespoons of chilli powder, haldi and dhana-jeera powder to the masala and mix well adding abit of oil and keep aside.

Wash and scrape the carrots, cut into 1” long pieces and keep with the papdi.Wash brinjals and slit them so as to make 4 divisions. Skin the Ratalu & sweet potato and cut big pieces like potatoes. Lastly skin the potatoes wash and slit them to make 4 divisions. Do not make pieces fill the masala in the cuts.(potatoes should not be soaked for long in water, otherwise while filling the masala it would break into pieces), after all the potatoes have been filled, similarly fill all the brinjals. Mix the rest of the masala to the vegetables set aside including sweet potato, Ratalu, raw bananas cut with skin 2” pieces and papdi etc and leave aside for 10-15 minutes.

Take a heavy bottomed large vessel and put approx. 200 grams of oil and put to heat. Add ajwain and till seeds and then some asafetida, when the sesame seeds crackle first make a layer of papdi, then make a layer of potatoes, brinjal, ratalu and on the top make another layer of papdi and other vegetables, Cover the vessel and put some water on the lid, allow to cook on high flame for 10 minutes and then on moderate flame. After 15 minutes mix the contents. This should be done carefully so that the vegetables do not get smashed.

As the vegetables are being cooked, cut the methi bhaji. Mix the masala chilli powder, turmeric powder, dhana, jeera powder sugar, salt as required, a pinch of soda bicard, 2 tablespoons oil, wheat atta(corarsely ground) to 4 tablespoons and mix well. Add little water to make a soft dough, Make small balls and deep fry till golden brown. The dough should be semi solid – so that the muthias will be soft. Fry all the balls and set aside.

When the papdi cooked and other vegetables are cooked mix the muthias in the Oondhiyu you may add 2 tablespoons of sugar. By now all the water part must be dried so add some oil. The oil that has been used to fry the muthias may by utilized. Cook on slow fire for about 15 minutes. Sprinkle plenty of coriander and grated coconut also garlic leaves may be finely cut and sprinkled.

We have given an exclusive compilation of sweets and farsans. But Dals are a very important component of the Gujarati Thali. No meal is complete without Dal. Dal may be occasionally replaced by Kadhi –prepared from butter milk. Sprouted beans curries are also very popular sometimes replace dal.

As mentioned earlier Tuver Dal is a staple food. The consistency of the dal varies from region to region. In South Gujarat the Dal is more watery whereas in Central and North Gujarat the Dal is thick. Again in South Gujarat the use of Gur/Sugar is lesser in comparison to other regions. Dal is an accompaniments to vegetables. If there is a dry vegetables the Dal provides for liquid/gravy them. Below we list some Dals which are normally routinely made.

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Sev Usal

Ingredients :

 
Dry Peas(white) 250 grams.
Potatoes 2 nos.
Ginger-Chilli paste, phudina
Onion 2 to 3
Clover, black pepper, cinnamon, salt to taste(garlic optional)
Sev 200 grams

Method :

Pressure cook the peas, do not over cook. The peas should remain whole. Boil the potatoes and cut into pieces. Grind the masala to a fine paste. Mix it to the peas and potatoes and also add dry masala, red chilli powder, turmeric, chana-jeera powder, add some water and cook for some time. Take 2 tablespoons of oil, put mustard, asafetida allow it to crackle and pout the oil on the Usal. Add coriander leaves. While serving first put Usal in a bowl top it with curds and spread sev and finely chopped onion and coriander.

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Sev Khamani

Ingredients : 

½ kg. chana dal
200 grams fine sev
5-100 grams green chilly
100 grams garlic
1 piece ginger
100 grams. Sugar, Oil, Turmeric Powder, Lime Juice, Mustard Seeds.

Method :

Soak the Dal for an hour and grind it coarse. Take a vessel and hit some oil, put mustard and asafetida and mix the paste and let it cook. Till the dal turns dry. After it becomes dry add-ginger, garlic, green chillies and mix well. Remove from the fire. Sprinkle Sev. Coriander leaves and Pomegranate seeds on the top and serve.

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Patra

Ingredients : 

 
250 grams Arvi Leaves ( with black stems)
250 grams Besan
1 tablespoon Wheat Flour
1 tablespoon Rice Flour
Paste of 1” piece ginger, 8 to 10 green chilles, garlic 1 pod medium, salt, garam masala, sour curds or lime juice, jaggery, a pinch of soda bi-card. Sesame seeds, turmeric powder, 1 spoon chilli powder, Mix all the ingredients and make a mixture of loose.

Method :

Take arvi leaves of assorted size and wash them, wipe them dry take 1 big leaf and 3 medium sized leafves to make 1 roll.

First take the big leaf – remove the hard veins. Place it upside down on a big thali or board and apply the paste evenly all over. Take another leaf put it on the top of the first one and apply the paste like wise use 4 leafs. Place them in such a way so that they are evenly spread. Fold the big leaf from 2 sides fold the corners also apply some mixture and roll it tightly 250 grams of leaves will make about 4 rolls. Put them in a perforated vessel and steam cook for 15 minutes.

After they are cooked allow them to cool. Cut the roll into 1 cm slices and deep fry. They can be eaten warm with plain oil with seasoning. Sprinkle coriander leaves and grated coconut.

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Muthias-Steamboiled

Ingredients : 


1 kg wheat
100 grams tuver dal
100 grams chana dal
100 grams rice
Mix the above ingredients and grind a coarse atta.

Method :

For Muthias – vegetables like, cabbage or doodhi or palak or methi leaves etc., can be used. Wash the concerned vegetable and grate the vegetable. In case of leafy vegetables cut the leaves finely. Add masala, salt, red chilli powder, turmeric, ginger, chilli paste, coriander leaves, sugar(curds or line optional) and miz well.

Take 2 cups of atta. Put 2 tablespoons of oil mix well and add the vegetable and masala and make a dough of semi solid consistency to make a roll. Take a stainless steel sieve and put the rools in it and put it to steam boil. Allow it to cook for 15 to 20 minutes. Take a tooth pick or a knife insert it in the muthia. If no atta sticks to it put the flame off.

Season it with mustard and asafetida tempering.

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Makaichevada

Ingredients :

5 fresh corn cobs
1 cup milk
Ghee, green chillies, ginger, salt, sugar, coriander seeds and coriander leaves. 1 tablespoon mustard seeds. 1 pinch asafetida, 2 tablespoon oil or ghee.

Method :

Grate the corn cobs. Take a gridle and put 2 tablespoons ghee or oil, add mustard seeds, a pinch of asafetida, green chillies and then add the grated corn and fry till golden. Add 1 cup milk and ½ cup of water and allow to cook also add coarsely ground coriander seeds, ginger, chilli paste, turmeric powder and salt. Cook till the water dries up. When done add 1 tablespoon sugar and mix well. Cover the vessel and put water over the lid for a few minutes. Sprinkle coriander leaves and grated coconut and serve (lime juice optional).

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Leelva Ni Kachori

Ingredients : 
 
500 grams Tuver seeds – fresh
Salt to taste
Ginger, Chilli Paste, Oil, Lime Juice, Sugar, ½ spoon soda bi-carb, Coriander leaves.
Grated coconut(dry)
1 cup Maida
1 cup Wheat Flour

Method :

Crush the tuver seeds (either grind them or pass them through achilli cutter). Take a broad vessel. Put some oil and allow it to heat. Add a pinch of asafetida and soda bi-carb and mix the crushed tuver seeds and mix properly. Allow it to cook for some time, when nearly half cooked put salt, sugar, chilli, ginger paste and allow it to cook. When it is cooked, lastly add lime juice mix and add coriander leaves and grated coconut. If green garlic leaves are available finely cut the same and add ajwain seeds to the dough. Roll puries. Put the tuver mixture in the centre and fold the puree and press the sides and cut with a cutter. Fry the kachori in deep oil and serve with chutney or tomato sauce.

GREEN PEAS KACHORI :

You may follow the same above method. Green Peas cook faster then tuver seeds and are also easy to digest. Garlic may be omitted from green peas kachori.

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Khandvi

Ingredients :

1 teacup gram flour(besan)
½ teaspoon turmeric powder
4 green chillies
salt to taste
3 teacups thin buttermilk
¼ teaspoon asafetida
12 mm.(1/2”) piece ginger
For garnish:
3 tablespoon oil
2 pinches asafetida
3 tablespoons grated fresh coconut
1 teaspoon mustard seeds
3 tablespoons chopped coriander
A favourite Gujarati ‘farsan’. Can also be served as a snack at tea-time. Preparation time : 20 minutes. Cooking time: 20 minutes. Serves 6 to 8.

Method :

Make a paste of the green chillies and ginger.

Mix the gram flour, buttermilk, turmeric powder, asafetida, green chilli paste and salt very will.

Heat the mixture and keep stirring constantly.

When very thick, test by spreading a little paste on a plate.If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.

When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.

Cool and cut in about 50 mm.(2”) strips.

Roll up the strips (like small swiss rolls) and arrange on a plate.

Heat the oil in a vessel and fry the mustard seeds.

When the seeds start popping, remove from the fire, add the asafoeetida and pour over the arranged rolls.

Garnish with the chopped coriander and grated coconut and serve.

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Handvo

The traditional Gujarati savoury cake prepare in a manner where you just cannot go wrong. Try this method and see the difference in taste. Preparation time: 30 minutes. Cooking time: 40 minutes. Serves 6 to 8.
Ingredients :

2 teacups rice
¼ teacup urad dal
¼ teacup gram dal
1 teacup sour curds
25 mm.(1”) piece ginger
9 tablespoons oil
1 teaspoon soda bi-carb
1 teaspoon chilli powder
2 teaspoons sesame seeds
½ teaspoon asafetida. Salt to taste.
1 teacup toovar dal
¼ teacup moong dal
¼ teacup wheat(optional)
10 to 12 green chillies
450 grams(1 lb.) while pumpkin
Juice of ½ lamon
4 to 5 teaspoons mustard seeds
2 teaspoons ajwain

Method :

Wipe the rice, toovar dal, urad dal, moong dal, gram dal and wheat with a wet cloth, mix and grind dry coarsely (like semolina). Alternatively, soak the cereals and pulses overnight in plenty of water and grind in a mixer the next day.

Add the sour curds and hot water and make into a thick mixture.

Cover and leave to ferment for at least 6 to 7 hours.

Make a paste of the green chillies and giner.

Grate the pumpkin or doodhi and squeeze out some of the water from it.

Now add to the flour and dal mixture 4 tablespoons of oil, the lemon juice, sofa bi-carb, sugar, chilli powder, turmeric powder, grated pumpkin, green chilli paste and salt. Mix well.

Spread this batter in a greased tin or metal thali(flat metal plate with low rim).

Heat 5 tablespoons of oil in a vessel and add the mustard seeds. After 1 minute, add the sesame seeds, ajwain and asafetida. When brown in colour, spread this oil all over the batter.

Bake in a hot oven at 450F.for 30 to 35 minutes or till the crust is brown in colour. If required in small preparation pour the mixture in a non stick frying pan and put on moderate heat and cover. Cover and allow to cook for 10-15 minutes till it turns crisp and pink in colour.

Out into pieces and serve with hot pickles and buttermilk.

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Ganthias

An ideal accompaniment to jalebis or sweets.

Ingredients : 
 
500 grams (1-1/8 lb.) gram flour (besan)
1-1/2 level teaspoons salt
1 teaspoon coarsely powdered black peper
8 tablespoons oil. Oiln for deep frying
1 teaspoon papad khar
2 inches asafetida
1 teaspoon ajwain

Method :

Heat 1 teacup of water in a vessel, add the papad khar and salt and boil until the solids dissolve.

Sieve the gram flour and add the asafetida, pepper powder, ajwain and oil.

Rub the oil into the besan thoroughly

Add the salt solution and a little extra water and make a soft dough

With the help of gandhia jhara (special perforated ladle), press a little batter at a time into the hot oil and deep fry for 1 minute. Repeat with the rest of the batter.

Serve hot with ganthia chutney.

For the Ganthia Chutney :

Ingredients:

1-1/2 teacups sliced green papaya

3 tablespoons oil

a pinch asafetida

salt to taste

1-1/2 teacups slit green chillies

½ teaspoon mustard seeds

3 tablespoons gram flour(besan)

Method for the Gandhia Chutney:

Heat 2 tablespoons of oil in a vessel and fry the mustard seeds

Add the asafetida, papaya and green chilles, ¾ teacup of water and sal.

Cook for 2 minutes.

Apply the remaining oil to the gram flour and rub very well. Sprinkle this gram flour on the papaya a green chillies mixture.

Cover and cook for 5 minutes. Mix well. Serve hot.

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Farsipuri

Ingredients : 
 
Flour : 400 grams
Semolina :200 grams () Mix together
Turmeric Powder :1/2 teaspoon
Salt :to taste
Rice Flour :2 tablespoons
Oil/Vanaspati ghee :4 tablespoons(for frying)

Method :

Melt the 4 tablespoons of Vanaspati ghee or Oil in the flour mixture

Add water to form a soft dough.

Beat 1 tablespoon of Vanaspati ghee and the rice flour together until creamy.

Roll out the dough into a thick round, spread creamy mixture evenly on it and roll up. Fold it vertically. Roll again.

Cut 3” puries or triangular shape.

Deep fry in hot oil / vanaspati ghee on slow fire until light brown and well arisen.

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Dhokla

A traditional Gujarati dish at festive meals. Deliciously sour. Can also be served as a snack at tea-time.

Ingredients :

3 teacups rice
½ teacup sour curds
25mm. (1”) piece ginger
3 tablespoons oil
1 tablespoon coarsely pounded black peper.
1 teacup urad dal
6 to 8 green chillies
¾ teaspoon soda bi-carb
¼ teaspoon asafetida
Salt to taste

Method :

Wipe the rice and urad dal with a wet cloth, mix and grind dry coarsely(like semolina).Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixer the next day.

Add the sour curds and hot water and make into a thick paste.

Leave to ferment for at least 6 to 7 hours.

Make a paste of the green chillies and ginger.

Now add to the batter the soda bi-carb, oil, asafetida, green chilli paste and salt.

Apply a little oil to a metal thali(flat metal plate with low rim),.Pour enough batter so as to fill the weight of the thali. This should ordinarily be about ½ teacup for a small thali.

Sprinkle a little ground pepper on top.

Stream for about10 minutes.

Cut into pieces and serve with raw oil and green chutney.

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Dalwada

Ingredients :

500gm Lentils (Mung Been) 
50gm Black Lentils (Adad) 
50gm Rice 
Ginger Paste or Shredded 
Dozen Chopped Green Chilies 
10 Chopped Garlic Buds 
Pinch of Asafetida (Hing) 
1 Tea Spoon Black Pepper (Powder) 
Salt as per Taste 
Onion 
Oil to Fry

Method :

Mix Mung Lentils, Black Lentils and Rice in a bowl. Pour water in bowl so all mixture covered with water. Keep it aside for 6 hours. Now partially crush this mix in a mixture. Add Ginger, Chillies, Garlic, Asafetida, Black Pepper and Salt into it. Stir this mixture well. Pour Oil in a frying pan and boil over gas stove. Now put small dough of Dalwada mixture in frying pan and fry it. Take fried Dalwada out and pour more until you finished with mixture. Serve them with Onion.

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Chanadalwada

Ingredients: 

Chana dal      1 cup
Red Chillies   4-5 nos
Fennel seeds  ½ tsp
Salt                to taste
Green chillies, chopped    3-4 nos
Onion, chopped               1 no
Amaranthus leaves           2 bunches

Method:

Soak Chana dal along with red chillies in water for about 4-5 hours.Drain the water and put the chana dal, red chillies in the blender. Add some fennel seeds, salt and grind to coarse paste.Shift the chana dal mixture into a bowl, add finely chopped green chillies, onions, amaranthus leaves or thotakoora (wash and finely chopped).Mix all the ingredients well together. Take little mixture and shape them into vada shape.Drop the vadas in hot oil and deep fry until they are cooked and golden in color.Remove and serve hot.

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Batatawada

Ingredients : 

 

2 Cups besan 3/4 lb Potatoes 2 tbsp Grated coconut 4 Onions, chopped finely 4 Green chillies 4 Cloves garlic Sugar to taste Juice of one lime A few sprigs coriander leaves, chopped 1 tsp Mustard seeds A small piece ginger 1 tsp Turmeric powder 1/2 tsp Red chilli powder 1 tsp Cumin seeds A pinch of baking soda Oil for deep frying Water as required Salt to taste

Method :

	Cook potatoes into the Pressure cooker until soft.
	Peel and mash them, keep aside.
	Grind green chillies, garlic and ginger together to make a fine paste.
	Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
	Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
	Remove it from the heat and add it to the potato mixture.
	Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
	Add a tsp of hot oil to the batter.
	Make small balls from the potato mixture.
	Dip each ball in the batter and deep fry until golden brown.
	Serve hot batata vada with chutney or tomato sauce.

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Bajri Wada

Ingredients : 

 
 500 grams Bajiri, 100 grams Wheat
 200 grams Jowar, 100 Tuvar Dal.
 100 grams Urad Dal, 100 grams Chana Dal.
 100 grams Rice – Mix the above ingredients and grind coarse, like Sooji.

Method :

Take some part of the above atta and soak it and cold water adding 2 tablespoons of curds. The mixture should be firm.

Allow it to set for 6 to 8 hours.

Before making the Wada put the masals as follows, Salt, chili, ginger paste, turmeric powder, chilli powder, asafetida, jaggery, lime juice or citric acid or curds and mix well. You may also add methi leaves if desired.

Take a wet cloth. Take small portions of the dough and beat it with fingers into small puris 2” diameter size.

Put some oil in a kadai. Heat it slowly slide the wada into the kadai and deep fry the wada turning it upside down. Fry them till golden and remove serve with chutney.

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