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

Friday, August 26, 2011

Baati

I chanced upon this recipe at a new blog I am following. Check here- Kichu Khonn

Recipe for Baatis-
Ingredients-
2 cups whole Wheat flour
2 tsps ajwain / carom seeds
Ghee / refined oil (I used home made white butter)
Water to knead

Method-
Mix all the ingredients and knead the dough, it should be firm. After applying a little ghee on palms, roll medium sized balls of the dough. Keep them on a baking tray which has been lined with oil / ghee.
Bake them at 150 deg for 55 mins. Turn them to get an even brown color. I doused them with more white butter and baked them for another 10 mins for extra crunchiness.

Serve with daal and veggie, with a generous serving of ghee / home-made butter I made mix veggie with nutrela.

To the last baati left, we added a generous dollop of butter and served it with jaggery (Churma!)

I am sending the churma to-

Friday, March 18, 2011

Sandwich dhokla

Dhokla is slowly and steadily making its way into the most popular dishes on menu tonight, just because it is easy, takes very little time and is a good way to use up curd. I have a bad throat since a few days, but i set curd almost every night!
I tried sandwich dhokla and it was a different taste altogether. I served it with big green chilli veggie. The stuffing in the dhokla can be varied. I used potato and peas stuffing and sattu stuffing. Both tasted very good :)

My recipe-

My recipe for dhoklas is from here, with some alterations-
1 cup sour curd
1 cup water
5 tbsp rice flour
3 tbsp gram flour / besan
1 tsp eno/ fruit salt / baking soda
salt to taste
2 tsps chopped coriander / dhania

Mix these together and keep aside for 10 mins.

For the potato and peas stuffing-
1 boiled potato - mashed
1 cup peas- boiled and roughly mashed
oil for cooking
cumin / mustard seeds for tempering
1 tsp each of turmeric and coriander powder
1/4 cup water

Heat oil in a wok. Add the tempering, add the boiled veggies and fry for a bit. Add the dry spices and cook till done. Add water and cook to get a paste like consistency. Remove from fire.

For the sattu stuffing-
Use my recipe from here

For sandwich dhokla-
Pour half the batter in a greased dish, spread the stuffing over it by spoonfuls and then pour the remaining batter over it. Microwave for 8 mins on full power (check with a knife, if it comes out clean, it is done) Let cool. Cut into squares.

You can add tempering if you have patience or eat otherwise (which is what we did)

I added the tempering to the sattu filling wala dhokla.
Tempering-
1tbsp mustard oil
2 tsp mustard seeds
split green chillies (I didn't have any)

Heat the mustard oil in a kadahi / wok. Add mustad seeds and let them splutter, add green chillies and the dhokla pieces, mix well.

Serve hot with chutney / ketchup.

Sending to Fast food not fat food, cos it is fast, esp with the sattu stuffing! and it is not fat, and is doubly delish!

posted from Bloggeroid

Tuesday, February 8, 2011

Gujarati Kadhi


Gujarathi Kadhi

This recipe happened by chance! and it tasted delicious!!

Ingredients:
2 cups curd beaten
1 large tbsp besan (gram flour)
pinch of turmeric
salt to taste
1 cup water
Mix all the above ingredients and keep aside.

1 onion
1 tsp ginger garlic paste
2 tsp chopped coriander
1 chopped tomato
oil for cooking
mustard seeds for tempering
1 tbsp jaggery

Directions:
Heat oil, add mustard seeds. once they start spluttering, add onion and fry till they turn pink. add chopped tomato. when this is half way done add jaggery and some water. keep stirring in between. add coriander and ginger garlic paste and cook till the raw smell disappears.

Add the curd mixture and keep stirring because the besan will cook and the mixture will thicken. dont heat for more than 3 -4 mins else curd will split. serve hot with rice n rotis.