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Zucchini or Pumpkin Kofta Curry Recipe
in Coconut Milk Grind coconut, poppy seeds, ginger, garlic and onion to a
paste. Heat 3 tblsps. oil and fry the ground paste till the oil separates to the top.
Add all the spices and fry briefly. Add tomatoes, sugar and yogurt and cook till
dry. Put in the koftas mix well and cover with hot water. Heat over medium to low heat for
5 minutes. Serve garnished with cilantro leaves. |
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| Khandvi Recipe
(Steamed gram flour snack) Ingredients For The Khandvi 150 ml thick buttermilk 115 g bengal gram flour [besan] 1 cup water 2 green chillies 1 tsp ginger, grated 1/2 tsp turmeric powder 1 1/2 tsp salt For The Tempering 2 red chillies 3 tsp mustard seeds 1/2 tsp asafoetida powder 1/2 tbsp oil 1/2 cup grated coconut 1/2 cup coriander leaves Method Grind the chillies and ginger with a little water to form a paste and mix them together with the gram flour, water and buttermilk. Add turmeric and salt. Make a smooth mixture. Cook over a medium flame until all the water has been absorbed and a soft dough like consistency has been obtained. It should be of spreading consistency. Grease the reverse sides of two to three steel ' thalis ' [plates] with a little oil or ghee and spread the mixture as thinly as possible over it, while still hot. Cut into strips and roll each strip into a swiss roll. Heat oil in a pan. Add mustard seeds, red chillies and asafoetida. Pour this over the Khandvi rolls and garnish with coconut and coriander. Instant Khaman Dhokla Recipe (Steamed Savoury Cake) Ingredients For The Batter 1 cup besan [split gram flour or chickpea flour] 1 tsp citric acid [or juice of 1/2 lemon] a pinch of sodium bicarbonate 2 tsps sugar salt to taste 1 cup water For The Tadka 2 tbsp oil 1 tsp mustard seeds a handful of chopped coriander leaves a sprinkling of shredded coconut To Make The Batter Mix besan, salt, sugar, citric acid and water in a bowl. To make the mixture light and fluffy, mix with a fork or egg beater. Stand for 10 mins. Add sodium bicarbonate and pour in a greased deep dish or 'thali'. Steam over boiling water for 20 mins. Remove from the steamer and cut into diamond or cube shapes. The Tadka/Garnish Heat oil in a pan. Add mustard seeds. Heat till the seeds start crackling. Remove from heat and pour evenly over the dhoklas. Top it with the chopped coriander and shredded coconut. Tuver Ni Daal [Yellow Lentil Daal] Ingredients 2 cups tuver daal 3 large tomatoes pureed 2 green chillies minced 1/2 inch piece of ginger minced 12-15 curry leaves 1 tsp mustard seeds 1/2 tsp fenugreek seeds 1/2 cup roasted peanuts 1 tsp turmeric powder 3 tsp coriander powder 1 tsp chilli powder 2 tsp garam masala 1/2 tsp asafoetida powder 4 tbsp sugar salt to taste oil for tempering Method Boil or pressure cook daal with a little water [1:4 ratio of daal to water] till it is tender and soft. Blend, Cover and keep aside. Heat oil in a deep saucepot. Add mustard seeds. When they start crackling, sprinkle the asafoetida powder. Add fenugreek seeds, curry leaves and roasted peanuts. Give them a good stir and combine with the tomato puree. Add all the remaining spices and seasoning. Cook on slow heat for about 15 minutes, till the mixture reaches a nice roasted hue. Add the daal and 2-3 cups of water. Slow cook for 45 minutes. Garnish with coriander leaves. Gujarati Kadhi Recipe [Sweet Yoghurt Curry] For The Kadhi 1 1/2 cup unsweetened yoghurt 2 tbsp besan [gram flour] 1 cup water 3 tbsp sugar 1 tsp salt For The Tempering 1/2 tp mustard seeds 1/2 tsp fenugreek seeds 10-12 curry leaves 2 green chillies, chopped fine 1 inch piece of ginger, crushed a handful of fresh coriander leaves, chopped 1 tsp garam masala 2 tsp ghee [clarified butter] Method Combine all the ingredients for the "Kadhi" in a saucepan and blend with a hand blender. Simmer on low heat for 5 minutes. Heat ghee in a pan and add all ingredients for the "Tempering" except garam masala and coriander leaves till it starts crackling. Pour this tempering into the Kadhi , add the garam masala and continue simmering on medium heat till the kadhi comes to a boil. Garnish with coriander leaves and serve with hot, steamed white rice. Gujarati
recipes, Gujarati fish curry, Gujarati Pork Vindaloo, Prawn Balchao, |
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