Zucchini or Pumpkin Kofta
Curry in Coconut Milk
2 Roma tomatoes
1/4 coconut grated
1 tbsp. poppy seeds
2 tbsp. yogurt
10 cashewnut pieces
1-inch piece ginger
1 large clove of garlic
1 small onion sliced
2 green chillies minced
6 stalks of cilantro leaved chopped fine
1 tsp. turmeric powder
1 tsp. each of dhaniajeera powder and garam masala
Salt, sugar and chilli powder to taste
For the Kofta
1 lb. or 500 grams pumpkin or zucchini peeled and grated and moisture squeezed out
2 tbsp, besan or more depending on moisture in the zucchini
6 stalks of cilantro leaved chopped fine
1 green chillies
1 tsp. ground cumin seeds
1" piece ginger minced
A few sliced mint leaves salt and chilli powder to taste.
Mix all kofta ingredients and knead together. Form into small balls Deep fry to a
golden brown colour and set aside
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.
Fried Japanese Eggplant
3 - 4 Japanese eggplants sliced lengthwise about 2 inches
1 tsp. cumin coriander powder
1/2 tsp. garam masala
1/2 tsp pepper powder
1/2 tsp amchur or mango powder
Salt and chilli powder to taste
Heat 4 tbsp., oil and put the eggplants and spices and saute. Cover tightly and steam over
medium to low heat for 10 minutes turning them occasionally or untill they are soft. Serve
hot.
Stuffed Small Japanese Eggplant Spiced and Steamed
8 Round small Japanese eggplants sliced quartered like a flower (leave the base intact)
1 medium potato minced
1/4 ground coconut peeled and minced
10 raisins minced
1/2 inch piece ginger
2 green chillies
1 tsp. gram flour
1 1/2 tsp. cumin coriander powder
1/2 tsp. garam masala
1/2 tsp. turmeric powder
6 stalks of cilantro leaved chopped fine
1 tblsp, roastedsesame seeds.
Lime juice and salt to taste
Wash and wipe the brinjals and cut into four hull way through. Grind together ginger,
chillies and coriander leaves and mix with coconut and potato ingredients Stuff the
mixture nicely into each Eggplant. Heat 4 tblsps, oil and fry the eggplants gently for 5
minutes. Cover tightly and steam, without adding water till the eggplants are soft.
Corn Curry in a Yogurt Sauce
2 tender corn cobs
1 cup beaten curds
1 tsp. cumin seeds
1-inch piece ginger
4 green chillies
A few sprigs coriander leaves
1 tsp. cumin coriander powder
1/2 tsp. each of garam masala
1/2 tsp turmeric powder
Salt and chilli powder to taste
Grind together chillies and ginger. Beat curd with 1 cup water till smooth. Grate the corn
finely. heat 3 tbsps oil and add cumin seeds; when they stop popping put it in the corn
and fry for 5 minutes, stirring it continuosly. put in all the spics, salt and ginger
paste. Mix well and then put in the curds. Cover and cook till the raw smell of corn
disappears. Sprinkle coriander leaves on top before serving.
Tapioca Pilaf khichdi
1 cup sabudana or Tapioca
1/2 cup roasted and powdered groundnuts
1 tsp pounded cumin seeds
green chillies
2-4 coriander leaves for garnishing
salt to taste
Wash the sabudana thoroughly in water and then drain the water off. heat 3 Tbsps of oil,
add chillies and put the rest of the ingredients except coriander leaves. Cover and cook
over a slow fire till done (sabudana is cooked). Serve hot garnished with coriander
leaves.
Stuffed Karela (Bittergourd)
12 oz. of Karela or bitter gourd slit and seeds removed to form a hollow cavity for
filling. Sprinkle with salt and let it sweat for 4 hours.
2 tbsp.. Besan flour
1 tbsp. cumin coriander powder
1 tsp turmeric powder
1 tsp. amchur powder
2 tbsp. oil
salt, sugar to taste.
Wash the bitter gourds and sqweeze water out. Mmix the rest of the ingredients and fill
into the slits. Tie each bittergourd to close with threads to prevent the filling from
falling out. Heat 4 tbsp of oil in a deep pan and fry the bittergourds gently for 5
minutes. Cover the pan and steam on low flame until the bittergourds are cooked. Serve hot
as a condiment for meals. Very good for health and weight control due to its bitter
and astringent properties.
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Khandvi [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 [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 [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,
Cocada with Eggs, Crab Curry, Batica, Beef Rolls, Croquettes, Pasteis, Prawn Puffs,
Stuffed Papads,Mushroom Soup, Prawn Soup, Corriander Chutney, Green Mango Chutney, Pickles
Beef Chicken Pork, Boram Pickle, Brinjal Pickle, Carrot Pickle, Fish Chicken Pickle, Lemon
Peel Pickle, Mango Miskut, Mango Water Pickle, Para (fish pickle), Tendli Pickle, Gravy
Tongue, Salted Tongue, Chicken Fry, Chicken Masala, Chicken Xacuti, Galinha Cafreal,
Galinha com Coentro, Aad Maas, Chouricos, Empadinhas, Fejoada, Pork Chilly Fry, Pork
Vindalho, Presunto, Roast Pigling, Sorpotel, Stuffed Pigling, Vindaloo, Crab Curry, Apa de
Camarao, Ambot Tik, Crab Xec Xec, ish Curry, Fish Recheiado, Fish Temperada, Fofos, Galmo
Balchao, Mussel in Shell, Portuguese Sardines, Prawn Amto, Prawn Caldeen, Rissois de
Camarao, Sambharachi Koddi, Shark Xacuti, Squid Chilly Fry, Tisreo Sukhem, Arroz Refogado,
Mutton Biryani, Prawn Pulao, Sannas, Sausage Pulao, Vegetable Pulao, Mushroom Chilly Fry,
Mushroom Cutlets, Mushroom Masala Bhaji, Red Pumpkin |
