Garlic Lassi ( Lasaniyo Matho)

Ingredients:

Yield: 3 to 5 glasses

Prep Time: 5 minutes

Cuisine: India

1.      2 cups curd

2.      2 cups chilled water

3.      3 to 4 cloves garlic

4.      1 cup chopped coriander leaves with stems

5.      1/2 cup mint leaves

6.      1/2 green chili remove the seed

7.      Salt to taste

8.      Crushed ice

Method:

1.      In a blander add garlic, coriander, chilli, salt and mint leaves.

2.      Bland and make chutney. Add in curd, ice and water and again blend till smooth.

3.      Pour in glasses and garnish with mint leaves.

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Spinach Thepla / Dhebra

Yield: 12 to 15 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India

Ingredients:

1.      1 bunch spinach

2.      1 tablespoon lemon juice  

3.      2 green chili

4.      1“ ginger piece

5.      3 to 5 cloves garlic

6.      1 tablespoon sesame seeds

7.      1 tablespoon sugar or jaggery

8.      1 teaspoon garam masala

9.      1 teaspoon coriander – cumin powder

10.  1 teaspoon red chili powder

11.  1/2 teaspoon turmeric powder

12.  2 cups wheat flour or multi grain flour (chapatti atta)

13.  2 tablespoon oil

14.  Water as needed

15.  Salt to taste

16.  Oil for shallow fry

Method:

1.      Wash and finally chopped the spinach leaves.

2.      Take half chopped spinach, lemon juice, ginger, garlic and chili in a blender. Make a smooth thick paste (if needed add water). Keep it aside.

3.      In a large bowl add all spice ingredients, salt, sugar, sesame seeds and 2 tablespoon oil. Mix thoroughly.

4.      Now add in chopped spinach and spinach paste also.

5.      Add in flour than knead the smooth soft dough. If you needed add water.

6.      Cover it and keep aside for at least 10 minutes.

7.      Divide the dough ping pong size balls, Take a one ball and roll it evenly.

8.      Keep it little bit thick than chapatti, heat the griddle.

9.      Roast it nicely from both the sides by applying oil.

10.  Serve with pickle, murraba or yogurt. 

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Masala Rotla / Gluten Free Millet And Sorghum Bread

This wholesome delicious Masala bread is made from Bajra (millet) flour & sorghum flour. Millet and sorghum is staple food of saurastra / kutch (Gujarat). Millet is considered more efficient in utilization of soil moisture and has a higher level of heat tolerance than even sorghum and maize. it is very healthy to use sorghum and millet as it is gluten free, high in protein,good source of iron, calcium and rich source of vitamin B.

Yield: 4 to 5 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India 

Ingredients:

1.      1 cup jawari atta (Sorghum flour)

2.      1 cup bajra atta(Pearl Millet flour) 

3.      1 cup boiled, grated, potatoes

4.      1/8 cup chopped coriander

5.      1/4 cup finally chopped onions

6.      1 tablespoon ginger chili paste

7.      2 tablespoon fresh coconut grated

8.      2 teaspoon lemon juice

9.      1/8 teaspoon garam masala

10.  Salt to taste

11.  Water as needed 

12.  Clarified butter (ghee) for shallow fry

Method:

1.      In mixing bowl add onion, salt, lemon juice, coriander, coconut, garam masala and ginger chili paste. Mix thoroughly.

2.      Add in both flour and grated potato then knead the soft firm dough if require use water.

3.      Heat the griddle and divide the dough into equal portions.

4.      Wet your palms with slightly with water; take a medium size ball of dough in between your hands (palms).

5.      Gently press and flatten the ball, after placing the slightly flattened ball in hand, you go on patting it.

6.      Just like slowly clapping the palms with dough in between if you needed wet your palm with little water. 

7.      Keep on expanding rotla this way until you get it of your desired thickness.

8.      Place it slowly on hot griddle. On medium flame roast it nicely from both the sides by applying ghee.

9.      Serve with moong dal. 

Note:

·         The patting method for flattening the rotla sounds a little difficult or if the rolta starts breaking then try the following method.

·         On the rolling pan, place a plastic sheet.

·         Spread some flour on the sheet then place the dough ball, press lightly to slightly flatten it.

·         Spread some flour on the flatted ball and place another plastic sheet on the flattened ball.

·         Lightly roll the rolling pan over the sheet until the desired thickness is achieved, cook same way.

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Til Sukhadi / Sesame Nut Fudge

Yield: 15 to 20 pieces

Prep Time: 15 minutes

Cook Time: 15 to 18 minutes

Cuisine: India

Ingredients:

1.      1 cup roasted, grounded sesame seeds

2.      1/2 cup roasted dry nuts powder (walnuts, almond, cashew, hazels)

3.      1/2 cup wheat flour (chapatti atta)

4.      3/4 cup clarified butter (ghee)

5.      1/2 cup sugar powder

6.      1 teaspoon cardamom powder

7.      1 tablespoon soth powder (dry ginger powder)

8.      1 tablespoon edible gum powder (goond)  

Method:

1.      Heat ghee in a heavy bottom pan, add flour to it.

2.      Roast the flour till it changes color and becomes light brown.   

3.      Now add in edible gum powder and stir consistency.

4.      Add in sesame seeds, nuts powder and soth powder, mix and roast for 1 minute.

5.      Remove the mixture from the flame.

6.      After mixture becomes little cool, Add in sugar and cardamom powder, Mix properly.

7.      Transfer mixture to the greased plate and press firmly.

8.      Let it cool completely about 3 to 4 hours than slicing into individual pieces.

9.      Store in an airtight container. It can remain fresh for 20 to 25 days.

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Peas pulav/Mutter Pulao

Ingredients:

1.      1 cup basmati rice

2.      1/2 cup fresh green peas

3.      2 teaspoon cumin seeds

4.      1 teaspoon oil

5.      2 teaspoon ghee (clarified butter)

6.      7 to 8 cloves

7.      Salt to taste

8.      Water as needed

Method:

1.      Wash, drain and soak the rice for 15 minutes. Drain and keep aside.

2.      In pan boil the water, add in rice and salt cook until half done.

3.      Add in peas and cook properly than remove the rice in sieve.

4.      After cool completely transfer the rice in bowl.

5.      Heat oil in small skillet add in ghee, cumin seeds and cloves.

6.      After crack the seeds add this in rice, mix well than cover for 2 minutes.

7.      Your peas pulav is ready serve with Gujarati sweet kadhi.

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Mixture/Chavanu

Quantity about 1 kg

Ingredients:

1.      1 cup split bengal gram (chana dal)

2.      1 cup peanuts

3.      1 cup mung beans

4.      1 cup rice flakes, flattened rice (poha)

5.      1 cup colorful boondi

6.      1 cup sev-bhujiya

7.      1 cup whole dry peas

8.      1/2 cup halves cashew nuts

9.      Oil for deep fry

For spices:

1.      1 tablespoon red chili powder

2.      1/2 tablespoon black pepper powder 

3.      2 tablespoon sugar powder

4.      1 teaspoon turmeric powder

5.      1 teaspoon cumin powder

6.      1/2 teaspoon garam masala

7.      1/2 tablespoon  amchur powder

8.      1/2 teaspoon black salt powder

9.      Salt to taste

Method:

1.      Wash and soaked chana dal, mung beans and dry peas 3 to 6 hours separately.

2.      Remove the water drained and spread separately in a kitchen towels for 15 to 20 minutes.

3.      So all the water is absorbed and beans are dry.

4.      Mix the all spice ingredients in grinder and grind very fine power. Set aside. 

5.      Heat the oil in a pan until smoking point.

6.      Place the chana dal in batches in a wire mesh strainer, lower it into the oil.

7.      Fry dal until crispy or pinkish brown, lift out the strainer and transfer to paper towels to drain.

8.      In separate batches fry peanuts, cashews, peas, and mung beans. Drain on paper towels.

9.      Sprinkle in 1 tablespoon spice powder, mix very well.

10.  Now add half of rice flakes to the wire mash strainer lower it into the oil and fry until the frothing oil subsides and poha floats. (It should not brown only turn golden yellow).  

11.  Fry the remaining flat rice dry on paper towel blot all the excess oil.

12.  Sprinkle in another 1 tablespoon spice powder and toss well.

13.  In large bowl combine all beans, nuts and flakes. Toss well.     

14.  Mix in boondi and sev toss everything very well.

15.  Now add in another 1 tablespoon spice powder and toss well.

16.  If you like more or less spicy mixture increase or decrease the spice powder.

17.  Allow the mixture to cool completely before storing in air tight container.

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પાકા કેળા નું રાયતું (Yogurt with Ripe Banana & Mustard seeds)

Ingredients:

1.      2 cups plain yogurt

2.      2 ripe bananas

3.      2 teaspoon split yellow mustard seeds

4.      2 tablespoon sugar powder

5.      Salt to taste 

Method:

1.      Peel and slice the bananas into thin slice.

2.      In bowl whisk together the yogurt, sugar and salt.

3.      Add in mustard seeds and mix well.

4.      Now add in chopped bananas, mix well.

5.      Marinade for five minutes.

6.      Serve chilled.

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Instant Gol Keri/Mango & Jaggery Pickle

This delicious Mango pickle (gol keri nu athanu ) is a famous Gujarati pickle. This Pickle is sweet, spicy and sour in taste. Traditionally, the mango is marinated in turmeric and salt water for 2 days after that the mangos were sun-dried for 2 to 3 days. Again marinate for 2 to 3 days with spices. So all process is very lengthy and take a lot’s of time. here I make this pickle in Microwave it’s very easy and quick recipe.u can prepare with in 20 minutes. You can store this pickle in a cool dry place up to a six month.

Ingredients:

1.      250 grams raw sour mango cut in cubes

2.      2 tablespoon salt

3.      1 teaspoon turmeric powder

4.      250 grams grated jaggery or brown sugar

5.      4 to 5 dry kharek (thoory dates)

6.      2 tablespoon oil

7.      3 tablespoon split yellow mustard seeds

8.      1 tablespoon split fenugreek seeds

9.      1 tablespoon whole coriander seeds

10.  1/2 tablespoon fennel seeds

11.  1 teaspoon asafetida

12.  2 tablespoon red chili powder

13.  1/4 teaspoon turmeric powder

14.  1 teaspoon salt  

Method:

1.      Wash, wipe and peel the skin of the mangoes, cut in cube.

2.      In one large bowl combine mangoes, 2 tablespoon salt and 1 teaspoon turmeric.

3.      Leave for 5 to 8 minutes, every 2 to 3 minutes toast well.

4.      Now remove the mango cubes in microwave safe bowl.

5.      Cut the kharek lengthwise and mix with mangoes.

6.      Cook in microwave for 30 seconds in high heat.

7.      Remove and mix well the mangoes again cook for 30 seconds.

8.      Cook until mangoes very little soft, don’t over cook.

9.      Keep these mangoes aside for 2 minutes than mix in jaggery.  

10.  Now in another microwave bowl heat the oil until smoke.

11.  Add all spices mix well cover and leave this mixture for 5 minutes

12.  Stir the mango and jaggery mixture, after 5 minutes mix all spices and mango. Mix well.

13.  Now after every 4 to 5 hours stir well this mango pickle.

14.  Store in a sterilized glass jar and allow the flavors of the pickle to mellow down.

15.  Serve after 2 days with Gujarati mealJ.

Note:
You can substitute jaggery for granulated white sugar or brown sugar.
Make sure not to use wet spoon while scooping the pickle.  

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Kathiyawadi Suki Kachori / Dry Kachori

 Kathiyawdi dry kachori is deep fried crispy balls stuffed with spicy, tangy mixture of gram flour or gathiya flour and lots of Indian spices. This dry kachoris store about a month in room temperature. It can be served with tea/ coffee as well. It can be served without chutney because it’s very spicy and tangy but if u like served with tamarind chutney.      

Ingredients:

For Pastry or Pad:

1 cup all purpose flour

2. 3 tablespoon warm oil

3.  Salt to taste

4.  Water as needed 

For stuffing:

1.      1 1/2 cup gathiya/papdi gathiya/sev  coarse powder or roasted gram flour

2.      3 tablespoon oil

3.      1/4 cup tamarind pulp

4.      1/2 cup palm sugar or jaggery

5.      1/2 cup water

6.      1/2 teaspoon clove powder

7.      1/2 teaspoon  cinnamon powder

8.      1/2 teaspoon asafetida

9.      1 tablespoon garam masala

10.  1 tablespoon red chilli powder

11.  1 tablespoon coriander cumin powder

12.  1 tablespoon sesame seeds

13.  1 tablespoon coriander seeds

14.  1 tablespoon fennel seeds

15.  Salt to taste

16.  1/8 cup raisins

17.  1/4 cup cashew nuts chopped

18.  Oil for deep frying    

                  

Method:

1.      In bowl add salt, all purpose flour and warm oil and mix well.

2.      Add water as needed and knead smooth dough. Cover the dough and leave for 30 minutes. 

3.      Coarsely crushed the gathiya or sev if you don’t have roast the gram flour until lightly pink.

4.      You can take half gathiya and half roasted gram flour also, mix well and use.

5.      In bowl mix jaggery, tamarind and water.

6.      Heat 2 tablespoon oil in pan, add asafetida and tamarind mixture.

7.      Cook for 2 minutes now add all spices and mix well.

8.      Now add gram flour or gathiya flour and mix very well.

9.      Than add raisins and cashew and sauté this mixture until dry and look like dough.

10.  Turn off the flame, Your stuffing is ready.

11.  After cool this stuffing make small ping pong size balls.

12.  Heat the oil in medium flame, Divide the all purpose flour in same equal portion.

13.  Give them a shape a ball and roll each ball into thick puri.

14.  Put the stuffing ball in middle, wrap stuffing with puri.

15.  Seal the edges and give it a shape of ball.

16.  Deep fry 5 to 6 (Balls)kachori in medium to low flame until they turn light brown.

17.  Store in airtight container cool and dry place.           

Note:

Kachori pad or outer layer is very thick so make thick puri and cover the stuffing. cook evenly kachori, deep frying it over medium or high flame will make small bubbles on its outer layer leaving and inner layer uncooked.
brush with oil and baked the Kachori in 180c for 20 to 30 minutes or until golden brown.

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