Gujarati Undhiyu

Gujarati Undhiyu

Ingredients
100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste

For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil

For ghatta:
Mix all ingredients, make stiff dough. Form into small oval, dumplings Heat the 4 tbsp. oil,fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan. To proceed: Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste. Marinate for 30minutes. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot, either as is, or with parathas.

Recipe By Gujaratplus.com

Gujarati Dal Dhokali

GUAJRATI DAL DHOKALI

Ingredients:

250 grams tuver daal,

200 grams wheat flour,

3 green chilies

3 tbsp green chili paste

50 grams groundnut

25 grams cashewnut,

1 tbsp Turmeric powder

1 tbsp Mustard seeds,3-4 cloves

2 cinnamon, 2 tomatoes

1 tbsp Tamarind 100 grams brown sugar,

Salt To Taste,

1 tbsp Garam masala,

1 tsp Ajama 4-5 tbsp.Oil,

2 tbsp Red chili powder asafetida

1/2 cup cilantro leaves

3-4 tbsp. Ghee.

Preparation:

Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.

Wash tuver dal and pressure cook it for three whistles.

Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.

When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.

Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.

Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.

Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

Note: Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.

Recipe by Indian Food Forever

More Recipes

Gujarati Dal Dhokli

Gujarati Undhiyu

Gujarati Khaman

Ingredients

1 cup besan (Bengal gram flour)
1 1/2 tbsp semolina (rava)
3 1/2 tsp sugar
1 tsp ginger- green chilli paste
1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
salt to taste
1 1/2 tsp fruit salt
1/4 tsp oil for greasing
Other Ingredients1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
2 green chillies , chopped
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)
For The Garnish2 tbsp chopped coriander (dhania)

Method

1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.

2. Just before steaming, add the fruit salt and add 2 tsp of water over it.

     When the bubbles form, mix gently.

3. Pour the batter immediately into a greased 125 mm. (5") diameter thali and shake the thali clockwise to spread the batter in an even layer.

4. Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.

5. Heat the oil in small pan and add the mustard seeds.

    When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.

6. Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.

Variations: Soya khaman dhokla:To add health quotient to dhokla, modify the flour used, use ¾ cup of besan along with ¼ cup of soya flour and follow the same procedure as given for khaman dhokla

Recipe by Tarla Dalal



Video Of Khaman

Gujarati Handvo

Ingredients

2 cups rice (chawal)
1 cup toovar (arhar) dal
1/4 cup urad dal (split black lentils)
1/4 cup moong dal (split green gram)
1/4 cup chana dal (split Bengal gram)
1/4 cup wheat (gehun) (optional)
1 cup sour curds (khatta dahi)
2 1/2 cups grated bottle gourd (doodhi / lauki)
4 tbsp oil
1/2 tbsp lemon juice
1 tsp soda- bi-carb
2 tbsp sugar
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
3 tbsp green chilli-ginger paste
salt to taste
For the tempering

2 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
2 tsp carom seeds (ajwain)
1/2 tsp asafoetida (hing)
4 tbsp oil

Method

Tips

1. The secret of this recipe is an having a thin layer of batter as compared to the traditional preparation in a deep vessel.
2. This allows more uniform and much quicker baking.
3. Wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside.
4. Grind to a paste, add the sour curds and allow to ferment overnight.
5. Add the grated pumpkin, 4 tablespoons of oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, green chilli-ginger paste and salt and mix well.
6. Pour this batter into a greased tin or a thali.
7. Four the tempering, heat the oil and add the mustard seeds and fry until they crackle. Add the sesame seeds, ajwain and asafoetida and continue to fry. When the sesame seeds are golden in colour, pour this over the batter.
8. Bake in a preheated oven at 200 degree C (400 degree F) for 30 to 35 minutes till the crust is golden brown.

Recipe by Tarla Dalal

Video By http://showmethecurry.com/