Wednesday, February 27, 2008

Paneer Palak Dhokala


1 khatta dhokla packet or mixture (200 grams)
2 tablespoons grated paneer
4 tablespoons finely chopped spinach (palak)

To serve
green chutney or coconut chutney

Method Of Preparation :

Prepare the batter according to the instuctions given on the packet.
Grease small flan tins very well. Sprinkle the grated paneer and
spinach at the bottom. Fill the tins with the prepared batter and steam
for 5 minutes. Turn the tins upside down. Fill the centre with green

Tuesday, February 26, 2008

Kashmiri Pulao


500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method Of Preparation :

Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and saut.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts


To make Cheese (Paneer):

½ Gallon Milk (Whole Milk only Please)
3-4 Tablespoons. Vinegar

To make Rasgulla:

Paneer (Cheese) from above method
2 tsp.Semolina (rava) or All purpose flour (maida)

For Syrup

3 cups of Sugar
6 cups of Water
2-3 Cardamoms powder
½ tsp. Rose water

Method Of Preparation :

Boil Milk and when big bubbles show up, stir vinegar in it and let it boil.
The whey water and Paneer (cheese) will separate.
If you still see white liquid in it, it means you need more vinegar to add in it.
When it completely separated turn off the heat and strain it through a strainer.
Keep the cheese at least twelve hours so that all the water could be drained off of it.
Your Paneer is ready for Rusgulla.
Sieve the cheese through strainer so that it could be softened and pliable.
Add semolina or all-purpose flour 1 tsp.
Sugar and mash it nicely.
Divide in 25 equal portions and make balls.The balls should not have any cracks in it.
If you see any cracks it means the cheese is not soften enough.
If it sticks to your hands you can dust very little flour in it.
Meanwhile in a big pan add sugar and water and bring it to a boil.
Add all the balls in sugar syrup.
Cover it and let it cook for 30 minutes in medium-high heat.
Add cardamom powder and rose water after 25 minutes of cooking.
Remove from heat and let it cool.
It taste better when served chilled.

Sukhi Channa Dal

Ingredients :

1 cup channa dal
1 cup onions, thinly sliced
1 tbsp fenugreek leaves, finely chopped
1" stick cinnamon
2 to 3 cardamoms
2 cloves
1 bayleaf
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp pepper powder
Salt to taste
½ tsp sugar
1 tsp lemon juice
2 tbsp ghee

Method Of Preparation :

Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.
Take care not to mash up dal too much.
Serve hot.

Mexican Chocolate

Ingredients :

One egg.
one and one-half ounces of chocolate syrup.
one teaspoonful of sweet cream.
one-half teaspoonful of cinnamon.
one-half teaspoonful of salt.

Method Of Preparation :

Shake the ingredients well;
strain into a cup and add one cupful of hot water.
Top with whipped cream and serve with wafers.


Ingredients :

1 cup wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying

Method Of Preparation :

Mix all ingredients except oil for shallow frying.
Use a little water and knead a soft pliable dough .
Divide dough into 9-10 balls, roll each into a 5" round.
Sprinkle flour over chappati while rolling, for ease.
Place on a hot griddle, roast and drizzle oil, to shallow fry.
Repeat for other side.
Repeat for remaining dough.
Serve hot with chunda (refer pickles) or other pickle or curds.
Equally tasty when cold too.

Making time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room temperature

Chinese Noodles Recipe


Thin Rice or Egg Noodles - 450gms
Baby shrimps - 450 gms
Skinless chicken breast (well cooked, cut into 1/4 inch) - 1
Soy sauce - 2 tbs
Cornstarch - 1 tbs
Spring onion (Scallion) cut in 1 inch length - 1/4 cup
Red or green capsicum, cut into small pieces - 1
Minced garlic - 1 Green Beans - 1/2 cup
Onion, cut into small pieces. - 1 tbs Garlic - 1 tbs
String beans cut into small rounds - 1/2 cup Eggs - 2 nos
Carrot, sliced - 1/2 cup Curry Powder (optional) - 2 tbs

Method Of Preparation :

Soak the noodles in cold water for an hour.
Marinate the cooked and shell removed shrimp with 2 table spoon of soy sauce and cornstarch and keep for 10 minutes.
In a hot wok, heat oil and add fry ginger, garlic, spring onions, and stir well.
Add marinated shrimp followed by chicken stock and cooked chicken to oil and stir for 30 seconds to one minute.
Remove the content and set aside.
In the same oil, saute beans, capsicum, carrots and onions.
You can also use half boiled vegetables if you don't like the taste of raw vegetables.
Season and cook for one minute and set aside.
Pour a little oil and when the oil gets hot, fry two beaten eggs and scramble to break it into small pieces.
Add rice noodles and stir and fold noodles till the eggs and noodles dispersed uniformly.
Continue to stir to avoid noodles from sticking to the pan.
Add pepper and salt, if you want more spicy noodles, you can add curry powder now.
When noodles are streaming hot, add the prepared shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is streaming hot.
You can also choose vegetables of your choose like mushrooms, water chestnuts, bamboo shoots, baby corn, broccoli etc.

Spring Roll Recipe

Ingredients :

6 dried black mushrooms
1/4 pound lean pork
Marinades for Shrimp and Pork:
1 tbsp soy sauce
1/4 teaspoon sesame oil
A pinch of cornstarch
10 medium raw shrimp, shelled and deveined
1 tablespoon rice wine, dry sherry or sake
1 teaspoon cornstarch
1 cup mung bean sprouts
1/2 red bell pepper
4 Chinese garlic chives
1/2 carrot
1 cup shredded Napa cabbage
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons dark soy sauce or low-sodium chicken broth
1 teaspoon sesame oil
For Frying Spring Rolls:
4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
1 teaspoon chopped garlic
1 teaspoon chopped ginger
24 spring roll wrappers
Dipping Sauces:
plum sauce or duck sauce
Chinese hot mustard

Method Of Preparation:

Spring Rolls Directions:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes.
Squeeze out any excess water.
Cut off the stems and slice finely.
Cut the pork into matchsticks.

Monday, February 25, 2008

Carrot Soup Recipe

For 3 prerson.

Ingredients :

300 gms .carrot
1 onion
1/4  cup moong dal(green pulse)
1 cupmilkwithout fat
1 tst.salt
1/2 tst. black pepper(kall mirch)powder

Method Of Preparation  :

Chop carrots and onion in large pieces.
Add 3 cups of water to the moong dal and cook carrots and onion in a pressure cooker.
Blend the ingrediants together.
Heat milk. add to the soup.
Add salt and kili mirch powder and bring to a boil. Remove the cooker from the flame.
Carrots are a rich source of vitamin 'E'.Protein contents increase when moong dal is added.

Calories : 40.
Protien : 2 gms.
Fat : 0.2 gm.
Carbohydrates : 8 gms.

Magaj Recipe

One of the most popular sweets served by Gujaratis during Diwali or on the New Year, the day after Diwali.

Ingredients :

500 gm chick pea flour or besan
250 gm sugar
50 gm khoya. Khoya is made by reducing a large volume of milk to a solid by very slow boiling, for many hours; about 3 litres of milk will produce hardly 200-300 gms of khoya.
10 almonds peeled and blanched
10 pistachios blanched
2 tsp green cardamom powder
250 gm ghee
Method Of Preparation :

Mix the chick pea flour or besan with 1/2 of the ghee.
And sift it through a sieve.
In a karhai or wok warm the rest of the ghee and the sifted besan.
Fry till besan is golden but not brown.
Add the khoya.
Stir over low heat.
Keep aside.
Make a sugar syrup of one thread consistency.
Add the syrup and cardamom powder to the fried besan.
Mix well.
Pour on a plate that has been lined with oil.
Decorate with blanched pistas and almonds.
Cut into diamonds.
And allow it to cool.

Fruit Shrikhand Recipe

Preparation Time: 1 hour
8 cups fresh curds
1 1/2 cup sugar,
powdered 1/2
teaspoon cardamom powder
1 cups mixture of orange segments,
grapes and bananas.
Method Of Preparation :
Hang curds in a muslin cloth to remove water.Keep for at least four hours to drain out completely. Take out thick curd in a thali, mix powdered sugar. Sieve the mixture for even mixing. Mix cardamom powder and fruit pieces. Keep in the refrigerator till serving time. It should not become sour.

Servings: 4

Mutten keema Special Recipe

For 4 Persons.

Ingredients :

350   gms mutten keema(minced meat).
2        tsps. oil, 2 onions chopped.
8-10  curry leaves.
6        green chillies.
1        tsp. garlic (lahsun) paste.
1        tsp. ginger (adrak) paste.
1        tsp. chilly powder.
1/2    tsp. turmeric (haldi).   
1        tsp. salt.
2        tomatoes chopped lengthwise
1        tablespoon green coriender chopped.

Method Of Preparation :

Heat  oil.Fry onion, curry patta and hari mirch for two minutes.
Mix lahsun, adrak mirch powder, haldi and salt to the minced meat. Mix fried onion etc.,to it.
Fry the minced meat. stir all the time.
Add tomatoes and hara dhania. Fry  for two minutes, but stir all the time.
Serve hot.

Calories : 197.
Protein : 1.63 gms.
Fat : 3.59 gms.
Carbohydrates : 8.57 gms.

Apple Orange Jam Recipe

Ingredients :

Apple - 1kg
Orange skin cut into
1 inch square pieces - 2 pieces
Orange juice - 2cup
Sugar - 11/2kg
Citric Acid - 1tsp

Method Of Preparation :

Peel the apple. Cut the apples into small pieces. Heat the apple pieces and the orange skin with sufficient water. when the water boils, remove the orange skin from it. When the apple is done, remove from fire and smash well. Add the rest of the ingredients and keep in a low flame. Stir continuously. When the jam is done, remove from fire and pour the contents into a dry bottle. When the jam cools, close the mouth of the bottle.

Note : To test whether the jam is done, cool the jam on a ladle or spoon. When cool, the jam should fall from the tilted ladle in flakes rather than in drops.

Saturday, February 23, 2008

Bundi Raita Recipe


 Cups Curd (Yogurt)
100 gms Gram flour(Besan)
1/2tsp Roasted Cumin(jeera) powder
salt to taste
Red chili powder to taste
very little garam masala
Finely Chopped coriander leaves
Oil to fry

Method Of Preparation :

Add water to gram flour and mix well to spreading consistency.
Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon. Fry till golden & crisp.
Stir the curd with hand mixer(mathani).
Add boondi and mix gently. If it becomes thick add little milk and mix it.
Now add salt, cumin powder and chili powder, mix well.
Sprinkle garam masala and garnish with chopped coriander.
Keep in refrigerator for an hour or so.
Serve boondi raita chilled.

Paneer Sandwich Recipe


1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

Method Of Preparation :

Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.

Chocolate Angel Cake Recipe


1/4 cup Cocoa Powder
1/4 cup Hot Water
1 1/2 cup Granulated Sugar
3/4 cup Fine Wheat Flour (Maida)
1/4 tsp Salt
12 Eggs White
1 tsp Cream of Tartar

Method Of Preparation:

In a bowl mix cocoa powder and hot water and keep aside.
Preheat the oven at 350F
In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
Beat the eggs till foamy and then add cream of tartar.
Beat till the mixture forms peak.
In the egg mixture add the remaining sugar.
Now then gently add half the sifted flour.
When completely mixed add the remaining half of flour.
Now pour some of this mixture in the cocoa powder mixture and stir well.
When done pour this egg cocoa mixture back to the remaining egg flour mixture.
Mix lightly.

Decorating Equipments :

timers Manual,
electric & digital controls

Apple Cake Recipe


1 cup oil
2 cup sugar
3 cup flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1 cup chopped nuts
1 tsp cloves
1 cup baking soda
4 cups chopped apples

2 tblsp milk
1/2 tsp vanilla essence
1/2 stick butter
1/2 cup brown sugar

Method Of Preparation:

In a bowl mix the oil, eggs and vanilla extract together.
In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
Add in the apples and the nuts.
Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
Apple cake is ready.

Sabudana Khichadi Recipe


1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

Method Of Preparation:

Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
Add potatoes and stir well. Mix sabudana mixture and mix gently.
Mix the grated coconut and garnish with coriander leaves.
Sprinkle some lemon juice over it and serve hot.

Friday, February 22, 2008

Cheese Rolls Recipe

Serves: 4
Style: Indian Vegetarian

2 tablespoon(s) grated cheese
½ cup(s) milk
2 small onion(s) finely chopped
2 green chilli(es) chopped fine
1 teaspoon(s) ginger finely chopped
8 bread slices
1 tablespoon(s) finely chopped coriander leaves
oil for deep frying
salt to taste

Method Of Preparation :

Mix the milk, grated cheese, chopped onions, green chilli(es), ginger, coriander leaves and salt in a bowl.
Spoon the mixture on to each bread slice and roll it tight.
Heat the oil for deep frying on high flame. Drop in the rolls slowly. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. Drain on a paper towel.

Serve hot with: Green Chutney (Hari Chutney) and tomato ketchup

Paneer Tikkis Recipe

Ingredients :

300 grams (about 12 oz.) cottage cheese crumbled
2 big potato(es) boiled and mashed
2 big slice(s) bread
1 onion(s) finely chopped
2 green chilli(es) finely chopped
2 tablespoon(s) cornflour
2 tablespoon(s) coriander leaves finely chopped
oil for shallow frying, salt and pepper to taste

Method Of Preparation :

Place the bread slice(s) in water just enough to soak them for about a minute. Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.
Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander leaves, bread pieces,salt and pepper. Shape the mixture into patties.
Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.

Time (approx.): 4 minutes Serves: 4

Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.

Mix Vegetable Soup Recipe


1/2 cup carrots (chopped)
1/4 cup french beans (flas beans) (chopped)
1/2 cup peas (matar) (shelled)
1 1/2 cup tomato (tamatar) puree
1 tsp garlic (lasan) paste
1 tsp ginger (adrak) paste
2 tsp coriander leaves (dhania patta) (chopped)
3-4 tsp butter
3 glasses of water
salt (namak) and pepper to taste

for garnishing :
cheese granted

Method Of Preparation:

Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
Add coriander leaves.
Boil for 2-3 minutes.
Garnish with cheese.

Note :
If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

Kesari Bhat Recipe

Ingredients  :

1 cup semolina (rava)
1 cup sugar
2 1/2 cups water
5 pistas slivered
5 almonds slivered
10-12 raisins
1/4 tsp. cardamom powder
2 pinches saffron, soaked in 1 tbsp. warm milk
few drops yellow colour (optional)
3 tbsp. ghee

Method Of Preparation :

Heat ghee in a large heavy pan, add rava.
Stir and roast on low for 7-8 minutes or till aroma exudes.
Side by side, put water to boil, add sugar, bring to a boil.
Add boiling water to the rava, little at a time stirring continuously.
Take care to protect hands from the spluttering.
When well mixed, check rava grain between fingers and taste for sweetness.
Adjust sweetness, and add more boiling water if grain is hard.
Add the remaining ingredients, cover and simmer till ghee separates.
Save a small amount of almonds and pistas for garnishing.
Add colour if desired and mix well.
Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.
garnish with a few slivers of almonds and pistas, serve hot.

Making time: 25 minutes
Makes: 3 servings
Shelflife: Dry roasting may be done a few hours ahead.

Khichu Recipe


1 cup (115 g) 3 3/4 oz Rice flour
1 1/2 cups (375 ml) 12 oz Water
1/2 tsp Cumin (jeera) seeds
1/4 tsp Red chilli powder
1/4 tsp Asafoetida (hing)
1/2 tsp Green chillies, chopped
Salt to taste.
1/4 tsp Soda bicarbonate
2 tbsp (30 ml) 1 oz Vegetable oil
1 tbsp (4 g) Green coriander (Aara dhaniya), chopped

Method Of Preparation:

Boil the water in a pan. 
Add cumin seeds, red chilli powder, asafoetida, green chillies, and salt. 
Mix well.
Add the rice flour and soda bicarbonate, stir vigorously with a wooden spoon to avoid lumps. Cover and simmer for 10 - 12 minutes.
Add the oil and green coriander. Mix well.
Serve hot with ghee, crushed pappad, pickle and yoghurt.

serves: 2 - 3.

Khaman Dhokala Recipe


1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste

Method ofPreparation:

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

Khandavi (Patudi) Recipe.


1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Method of Preparation:

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney

Vegetable Pulao Recipe


Basmati Rice - 1/4kg
Sliced tomatoes - 1-2nos
Cauliflower, carrot, beans, brinjal, potato and green peas - 150 grams (all together)
Curry leaves - 4-5sticks
Cloves - 4nos
Cardamom - 7-8nos
Cinnamon - a small piece
Raisins - 25gms
Cashew nuts - 25gms
Almonds - 25gms
Sliced onions (big) - 2nos
Orange essence
Salt to taste

Method of Preparation

Clean the vegetables and slice into small pieces. Wash rice and soak in water for 15 minutes. Drain well. Cook rice with salt and water. Keep aside.

Heat 2tbs ghee and fry cloves, cinnamon and cardamoms. Fry sliced onions until light brown and add tomatoes and sauté until oil separates. Add vegetables and salt and cook until soft. Add boiled rice and mix well. Reduce the flame and add the essence. Remove from fire and garnish with fried raisins, cashew nuts and almonds.

Thursday, February 21, 2008

Dal Makhani Recipe

Ingredients :

Black Urad Dal - 100gms
Rajmah Rice - 25gms
Red Chilli Powder - 1tbs
Oil - 1tbs
Butter - 50gms
Cumin Seeds - 1tsp
Chopped Onion - 1cup
Chopped Ginger - 1tbs
Chopped Garlic - 1tbs
Chopped Tomatoes - 1/2cup
Garam Masala - 1tsp
Fresh cream (malai) - 1/2cup
Salt - to taste

Method of Preparation :

Wash and soak black urad dal and rajmah rice overnight in 5 cups of water.
Cook the soaked dal and rajmah in 5 cups of water with salt
and red chili powder. In a thick bottom pan heat oil and butter. Season cumin seeds. Add chopped onions and sauté until golden brown. When it is done, add chopped ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil separates. Add boiled dal and rajmah rice and mix well.
Add garam masala powder to the dal makhani and simmer for 15 minutes. Add fresh cream and let it simmer for 5 minutes. Serve hot with naan or paratha.

Gujarati Kadhi Recipe


2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder


1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida

Method of Preparation:

Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
Make a paste of ginger, chillies, cinnamon and corainder leaves.
Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
Heat oil in a pan, add all seasonings. Fry until they splutter.
Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

Wednesday, February 20, 2008

Famous Gujarati Undhiyu Recipe

Ingredients :

100 gm  Potatoes (large).
200 gm  Eggplant (large).
250 gms  Double beans.
250 gm  Red gram.
250 gms  Elephant yam.
250 gm  Sweet potatoes.
250 gm  Green banana.
10 gm  Green garlic(chopped).
8 gm  Fresh coriander.
30 gm  Desiccated coconut.
3 gm  Ground fennel.
30 gm  Green chilies.
30 gm  Fenugreek leaves.
250 gm  Gram flour.
0.5 gm  Bi-carbonate of soda.
Oil for deep frying.
Salt to taste.

Method of Preparation :

  • Finely chop fenugreek leaves, wash and add gram flour, salt, soda, 1 tbspn.of oil and sufficient water to make a thick batter.
  • Grind 4 green chilies and 1/2 the ginger and add to the paste.
  • Divide into lemon-sized balls, deep fry, remove from pan and keep aside.
  • Combine desiccated coconut, salt, 4 chilies, remaining ginger paste, ground fennel, 1 tspn. 
  • Gram flour and insert in the potatoes and eggplants (inside the slits).
  • Heat oil in a pan, saute double beans, red gram, garlic and after 2 mins.
  • Add potatoes, eggplant and the rest of the vegetables.
  • Saute on a low flame till tender.
  • Add fenugreek balls to the vegetables, cover and allow to simmer for 5 mins.
  • Serve hot with chapattis, parathas or puris.

Time Approx :
45 minutes. 

Serves :  4