Ringan Palita / Huge Eggplant Tawa Roast ..Version 1

  Ringan Palita / Huge Eggplant Tawa Roast ..Version 1 

• Huge Purple Brinjal slices -6 
• Ginger - 1 inch piece 
• Garlic flakes  - 12 to 14, remove the skin  
• Red Chilly Powder1 tsp ( adjust according to the spice ) 
• Coriander powder - 2 tsp 
• Salt to taste 
• Oil , very little to shallow fry 

Method 
In a bowl of water , add the sliced huge purple brinjal ..

Finley crush /pound ginger n garlic flakes ..

In a bowl , add the red chilly powder, coriander powder , finely crushed Ginger Garlic paste, salt n mix well .. Remove the brinjal slices from water , dry it .. Then add to the masala mix bowl n mix well .. let it remain so for about 5 mts .

Heat a tawa , drizzle oil , place the marinated brinjal slices side by side n roast on both sides till cooked n crisp ... 

Methi Paratha , Kacche Aam Ka Chunda n Adrakwali Elaichi Chai ( Ginger Cardamom Tea )

Methi Paratha , Kacche Aam Ka Chunda n Adrakwali Elaichi Chai ( Ginger Cardamom Tea )

Methi Paratha  

• Whole Wheat flour-1 cup
• Besan /Gram flour -1/4 th cup 
• Chopped Methi leaves -1 cup
• Turmeric Powder-1/4 th tsp
• Coriander Powder-1 tsp
• Cumin Powder-1 tsp
• Red chilly powder-1 tsp
• Garam Masala Powder-1/2 tsp
• Ghee -3 tsp 
• Oil -2 tsp 
• Curds -1/4 th cup 
• salt to taste 
• Ghee for roasting as needed 

Method

In a bowl add wheat flour, besan  , all the powders, salt n mix well , then add  chopped methi leaves, Ghee ,oil n curds n knead to a stiff dough . 

 keep covered under damp cloth n leave it so for 20 mts .

Make equal golf sized balls of the dough .Dust a surface n place the dough on it n bail out paratha shape . 

Heat a tawa, Place the paratha on it and just toast like chapathis on both the sides adding ghee at the edges . 

Kacche Aam / Raw Mango Ka Instant Chunda  adding Jaggery 

• Kacche Aam /Raw Mango - 3 , i have used Totapuri 
• Oil-2 tsp 
• Whole Black Pepper Corns -4 to 6 
• Dalchini/ Cinnamon Stick -1 inch, broken into 2 or 3 pieces 
• Cloves - 4 to 6 
• Jaggery - 1/4 th kg ( i have used dark brown organic jaggery ) 
• Turmeric Powder-1/4 th tsp 
• Red Chilly Powder - 1/2 tsp 
• Salt - 1/4 th tsp 

Method 
Wash n wipe it dry with a clean cotton cloth ..  Peel them n grate in a bigger grater . Keep aside 

In a kadai add oil , add whole pepper corns, broken cinnamon stick n cloves,stir for few seconds n then add grated raw mangoes n stir till moisture is gone . Add jaggery n allow it to melt for 2 string consistency . Add salt n turmeric powder n mix well . Switch off the flame n when it cools add red chily powder n mix again . 

Once completely cooled , store in an air tight container n when done properly has a shelf life of one year , 

Adrakwali Elaichi Chai ( Ginger Cardamom Tea )

• Milk- 1 cup
• Water-1/2 cup
• Crushed Ginger - 1 tblsp 
• Whole green cardamom pod- 2 slightly crushed 
• Tea Powder- 2 tsp 
• Sugar as per taste 

Method 
Boil milk , add water , crushed ginger, slightly crushed whole green cardamom  n tea powder .sim the flame n let all the ingredients boil well . switch off n using a tea filter strain it . Add sugar , stir well n serve hot . 

Spicy Batata Nu Shaak ,adding Pickle Masala

 Spicy Batata Nu Shaak ,adding Pickle Masala 

• Potatoes - 3, medium 
• Oil- 1 tblsp
• Mustard Seeds - 1 tsp
• Cumin Seeds  - 1/2  tsp
• Cinnamon stick -1 inch piece 
• Cloves - 4 to 5 
• Bay leaves -1 , broken 
• Black pepper corns  - 4 to 5 
• Whole dry red chilly -2 
• Hing /Asafoetida -1/4 th tsp 
• Chilly Powder - 1 tsp
• Coriander Powder-1 tsp
• Turmeric Powder - 1/2 tsp
• Cumin Powder- 1 tsp
• Garam Masala powder - 1/2 tsp
• Pickle Masala Powder -2 tsp ( i used bedekar brand ) 
• Tamarind pulp -2 tsp 
• Jaggery - Marble size -2 
• Salt to taste

Garnishing

• Chopped Coriander leaves

Method

Wash , peel the potatoes n chop into 3 inch cubical.


In a kadai add oil, splutter mustard seeds, add cumin seeds n fry for a second . Add hing powder, cloves, cinnamon stick, pepper corns , dry red chilly n bay leaves  . stir for few seconds .  Add  all the powders, salt n water . Boil for a while , Add chopped potato pieces n cook , when half cooked add tamarind pulp n  jaggery  cover n  cook till the potatoes are cooked ,crush a few potatoes for gravy to be thick , Then garnish with coriander leaves .

Methi Tepla's , Tameta Nu Chutney /Sweet n Spicy Tomato Chutney n Home Made Curds .

Methi Tepla's , Tameta Nu Chutney /Sweet n Spicy  Tomato Chutney n Home Made Curds .

Methi Tepla 

• Wheat flour-1 cup
• Chopped Methi leaves -1/2 cup
• Turmeric powder-1/4 th tspc
• Coriander powder-1/2 tsp
• Cumin powder-1/2 tsp
• Red chilly powder-1tsp
• Garam masala powder-1/2 tsp
• Oil-2 tsp
• Butter milk -as needed
• salt to taste 

Method

In a bowl add wheat flour, chopped methi leaves , all the powders, salt , oil n butter milk n need to a soft dough ! keep covered under wet cloth for 10 mts .. Make equal sized balls and roll out thin chapathis .Heat a tawa,smear oil and just toast like chapathis on both the sides. 

Tameta Nu Chutney /Sweet n Spicy Tomato Chutney

• Fully ripened  tomatoes-4 to 5 
• Oil - 2 tsp heaped 
• Cumin seeds -1/2 tsp 
• Garlic cloves -4 to 6 , peeled n chopped 
• Ginger piece ..1/2 inch , grated 
• Hing /Asafoetida - 2 pinch 
•   Green Chilly -1, chopped 
•  Turmeric Powder -2 pinch 
• Cumin Powder -1/2 tsp 
• Coriander Powder -1 tsp 
• Chilly Powder - 1/2 tsp 
• Sugar-1 tsp 
• Salt to taste ,

Method.

Wash n boil tomatoes in enough water . 

  Once boiled, remove from the hot water and dip the tomatoes in cold water. Remove the skin , cool n chop roughly .Keep aside 

In a kadai add oil, splutter cumin seeds , then add chopped garlic n stir for few mts , Add grated ginger n stir again, Add chopped green chilly n hing ,Stir for a minute . Add all the powders . Stir for few seconds , Cool n grind along with boiled , peeled chopped tomatoes , sugar n salt to a fine paste without adding water . 

Gujrathi Dhal ,Version 2

Gujrathi Dhal ,Version 2 

• Thur Dhal - 1 cup 
• Turmeric powder -1/2 tsp 
• Roasted Salty Peanuts -1/2 cup 
• Sugar -1 tsp 
• Salt to taste 

Seasoning 

• Oil -1 tblsp 
• Mustard seeds -1 tsp 
• Cumin seeds -1 tsp 
• Cloves -4 
• Cinnamon stick -1 inch piece
• Star Anise - 1 or 2 
• Bay leaf -1 
• Dry Red chilly -2 , broken 
• Curry leaf -1 sprig 
• Hing /Asafoetida  -1/4 th tsp 
• Green chilly -3 or 4 
• Ginger -1/2 inch piece 
• Tomato -1 huge 

Garnish 

• Lemon juice -2 tsp 
• Chopped Coriander leaves -2 tsp 

Method 
Wash Thur dhal n pressure cook it along with turmeric powder .cool n churn well 

Remove the skin of salty roasted peanuts 

Chop tomato, green chilly n grate ginger . 

In a kadai add oil n splutter mustard seeds n add cumin seeds n allow it to splutter . Add cloves, Cinnamon stick, star anise, Bay leaf ,Broken dry red chilly , hing , curry leaves n saute for few seconds . . Add grated ginger n chopped green chilly n stir again for few seconds ,Add chopped tomato n cook till mushy . Add the cooked dhal , roasted peeled salty peanuts , sugar , little water for consistency  n boil well adding salt . Switch off n add in lime juice n Coriander leaves  Mix well . 

Dried Fenugreek leaves /Kasuri Methi Ajwaini Tepla.

Dried Fenugreek leaves /Kasuri Methi Ajwaini Tepla.

•  Whole wheat flour-2 cup's
• Gram flour /Besan-1 tbsp 
•  Turmeric Powder-1/4 th tsp
•  Red chilly Powder-1/2 or 1 tsp,kashmiri laal  
•  Carom seeds/Ajwain-1 tsp
• Ginger -1/2 inch piece, grated 
• Green chillies-2 or 3 ,crushed finely 
• Kasuri methi-1/2 cup 
• Thick Curds-1 tblsp 
• Oil-2 tsp 
• Salt to taste 
• Oil/Ghee as needed to roast . 

Method 

In a bowl , add luke warm water n soak Kasuri Methi in it for 20 mts . squeeze the kasuri methi n set aside .  . 

  

In a  bowl add whole wheat flour , gram flour , turmeric powder, red chilly powder ,ajwain , grated ginger, crushed green chilly,squeezed kasuri methi,curds , oil n salt . Mix well n add little water if needed n knead to a soft dough n keep under damp cloth for about 1/2 an hour .     

 knead the dough again after 1/2 an hour for few seconds n make  equal lemon sized balls.

Dust them with some flour and roll them into a chapathi size but little thin 

Place this rolled chapathi on the heated tawa , drizzle ghee/oil n cook on both sides.

Serve with Curds n pickle . 

Batata Nu Shaak/Gujarati Style Potato Sabzi

Batata Nu Shaak/Gujarati Style Potato Sabzi 

• Potatoes -3 
• Oil-1 tblsp 
• Mustard seeds -1 tsp
• Cumin Seeds -1 tsp 
• Curry leaves - 1 sprig 
• Tomatoes -2 
• Turmeric powder -1/2 tsp
• Kashmiri Red Chilly Powder- 1-1/2 tsp 
• Coriander Powder- 2 tsp 
• Cumin Powder- 1 tsp
• Coriander leaves chopped - 2 tsp 
• Salt to taste 

Method 
Wash n peel the potatoes , n chop them into small cubes.

Wash n chop tomatoes .

In a kadai add oil, splutter mustard seeds ,add cumin seeds n curry leaves n stir for few seconds .

 Add chopped potato cubes . , water , salt n cook till half done . Add chopped tomatoes  n cook till soft n mushy . Add turmeric powder, chilly powder, cumin powder n coriander powder, stir again for few seconds . add water n cook till done then garnish with coriander leaves 

Terrace Grown Mooli Thepla/ Radish Tepla adding its Greens

Terrace Grown Mooli Thepla/ Radish  Tepla adding its Greens 

• Wheat Flour- 2 cup's 
• Gram Flour/Besan - 1 tblsp
• Grated Radish /Mooli - 1 cup heaped 
• Finely chopped Mooli/Radish leaves -1 cup heaped  
• Finely chopped green chilly -3 or 4 
• Ajwain /Carom seeds -1 tsp 
• Hing /Asafoetida - 2 pinch 
• Turmeric powder- 1/2 tsp 
• Ghee- 2 tsp
• Curds- 1 tblsp 
• Salt to taste 
• White Thil/Sesame seeds- as needed to sprinkle . 

Method 
Wash and peel the radish  and grate it . 

In a bowl, add wheat flour , gram flour, finely chopped green chilly  , grated mooli , chopped mooli leaves ,  curds, ghee, ajwain, hing ,salt  n knead to a soft dough . Set aside for 1/2 an hour . 

Make equal sized balls of the dough , dust it with flour n roll it with a rolling pin , to thin chapathi size . 

Heat a tawa, place the rolled tepla on the heated tawa , drizzle sesame seeds n cook on both sides ..can apply ghee or oil while roasting ... 

Serve hot with pickle n curds . 

 
 

Palak Whole Green Gram Masala Kichdi, Potato Tawa Rawa Fries , Lashuni Mirchi Raitha n Kokam Khadi

Palak Whole Green Gram Masala Kichdi, Potato Tawa Rawa Fries , Lashuni Mirchi Raitha n Sol /Kokam Khadi 

Palak Whole Green Gram Masala Kichdi,

• Raw Rice ..1/2  cup 
• Whole Green Gram with skin ..1/4 th cup
• Water ... 4 cups . add more water if needed to make it watery . 
• Palak/Spinach .. 1 huge bunch 
• Oil..2 tsp
• Cumin seeds..1/2 tsp
• Onion ..1 
• Tomato ..2
• Garlic Flakes ..4
• Hing/Asafoetida..1 huge pinch 
• Red Chilly Powder..1 tsp
• Turmeric Powder..1/2 tsp
• Garam Masala ..1/2 tsp 
• Salt to taste .  

Garnish 

•    Ghee -2 tsp

Method 
Wash rice n whole green gram .Soak Whole green gram in water for about 1/2 n hour . 

Wash n  chop the spinach leaves

Chop onion n tomatoes 

Peel n Finely chop garlic flakes 

In a pressure cooker add oil n add in cumin seeds n stir for  few seconds, add hing n add chopped garlic n fry till brown , add chopped onion n fry till pinkish red , add chopped tomatoes n cook till mushy ..add the chopped palak leaves n cook till the raw smell goes n the leaves wilt . Add all the powders n stir for few seconds ... add rice n whole green gram n stir for few mts . Add water n salt ..n pressure cook for about 3 to 4 whistle . 

Serve hot with ghee on top . 

 Potato tawa rawa fries ! 

• Potatoes - 2 
• Red chilly powder- 2 tsp 
• Turmeric powder- 1/2 tsp
• Rice flour - 1 tblsp  
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 2 tblsp  
• Salt to taste 
• Oil..little to tawa roast 

Method 
Wash n peel the  skin of Potatoes  n slice them thin into roundels .

In a bowl add the  red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat a tawa , smear little oil n shallow fry on both sides till crisp.

Lashuni Mirchi Raitha 

Curds ..1 cup 

Ghee ..2 tsp 

Garlic Flakes ..6 to 8 ( peel n chop it finely ) 

Red Chilly Powder..1/2 tsp 

Salt to taste 

Method 

In a bowl add the curds n stir it well ,add salt .

In a pan melt ghee n add chopped garlic flakes n fry till reddish brown . switch off and add red chilly powder n stir .. Add this to the curds n mix well . 

Sol Kadi with Butter Milk 

•  Dried  Kokum-7 or 8 
• Water -1 cup
•  Butter Milk -11/2 cups
• Small piece ginger 
• Hing/Asafoetida-1 or 2 pinch
• Green Chilies-1OR 2
•  Cumin seeds-1/2 tsp
• Salt to taste .

Garnishing  

• Few fresh Coriander Leaves (chopped)

Method 

 wash n Soak the dried  kokum in a water for about  an hour or so  .  It releases color slowly and the whole water will be red as soon as you stir it after a while.

squeeze the dried kokum well n discard it ..

Grind green chillies, hing, ginger, cumin seeds . Add this ground mixture to the kokum water,mix it well  n then strain it . n then add butter milk with salt .

Garnish with chopped coriander leaves .

Bhaat Na Thepla

Bhaat Na Thepla 

• Leftover Cooked Rice.. 1 cup
• Whole Wheat Flour .. 1/2 to 1 cup ( add as needed ) but not too much 
• Ajwain / Carrom Seeds ..1 tsp
• Turmeric Powder ..1/2 tsp
• Red Chilly Powder.. 1 tsp
• Coriander  Powder.. 3/4 th tsp  
• Cumin Powder .. 1/2 tsp
• Finely chopped coriander leaves.. 2 tsp 
• Oil ..2 or 3 tsp 
• Salt to  taste

Method 

In a deep round bowl add the cooked left over rice, add wheat flour, ajwain, all the powder's along with salt ,chopped coriander leaves n oil ... mix it well ... keep on mashing n mixing till a smooth dough is formed ..dont add water ... if sticky then touch oil but not water ... Set aside for just a few mts .. 

Divide the dough into equal sized balls . 

Place the dough ball on a dusted surface n roll into thin chapathi's ..if it sticks to the platform as u roll then dust some flour ... this will aid in fine rolling 

Heat a tawa. Once hot, place the thepla and cook till brown spot appear n then flip it to other side adding 1/2 a tsp oil and cook until thepla is cooked on both sides .

Serve with curds/pickle or mint chutney .

Methi Poori's with Batata nu Shaak

Methi Poori's with Batata nu Shaak 
Methi Poori

• Whole Wheat Flour -2 cups
• Fresh Methi /Fenugreek leaves  –  1 cup
• Chilly Powder-1 tsp
• Hing/Asafoetida ... a pinch
• Turmeric powder ..a pinch
• Melted Ghee ..1 tblsp
• Water as needed to prepare the stiff dough
• Salt to taste
• Oil –  For deep frying

Method
In a bowl add whole wheat flour , Salt , chilly power, hing, turmeric powder, chopped methi leaves, melted ghee n water . knead well n prepare a stiff dough .

Divide the dough into equal small balls and roll out each ball into a round poori's .

 Heat oil in a kadai and add the rolled puri one at a time n fry till it  turns golden brown on both the sides .

 Batata nu Shaak

• Potatoes - 2 huge
• Tomatoes - 3 huge
• Oil- 1 tblsp
• Mustard Seeds  1 tsp
• Cumin Seeds  - 1 tsp
• Fenugreek Seeds - 1/2 tsp
• Curry leaves - 1 spring
• Ginger - 1/2 inch piece
• Chilly Powder - 1 tsp
• Coriander Powder-1 tsp
• Turmeric Powder - 1/2 tsp
• Cumin Powder- 1 tsp
• Garam Masala powder - 1 tsp
• Sugar - 1 tsp
• Salt to taste

Garnishing

• Chopped Coriander leaves

Method

Wash , peel the potatoes n chop into 3 inch cubical.
Chop tomatoes
Grate ginger .
In a kadai add oil, splutter mustard seeds, add cumin seeds, fenugreek seeds , curry leaves n fry for a second . Add tomatoes n cook till mushy . Add  all the powders, sugar n salt . Add water n chopped potatoes, cover n  cook till the potatoes are cooked and gravy is thick.

Then do the garnishing . 

Bajri Na Vada ( Pear Millet Flour vada )

Bajri Na Vada ( Pear Millet Flour vada ) 

• Bajra Flour / Pearl Millet Flour ..2 cups
• Wheat Flour..1 tblsp
• White sesame seeds ... 2 tsp
• Jaggery...2 tsp crushed powdered .
• Curds... as much to prepare a dough 
• Turmeric powder..1/2  tsp
• Ginger Garlic Green Chilly Paste .. 2 tsp
• Hing/Asafoetida ..2 pinch
• Chopped coriander leaves ...2 tsp
• Oil... 2 tsp
• Salt to taste .
• Oil for deep frying 

Method
In a bowl add bajra flour, wheat flour, white sesame seeds, powdered jaggery , turmeric powder, ginger garlic green chilly paste , hing, chopped coriander leaves, oil, salt n curds ... mix well n make a semi stiff dough  n keep aside for about 8 hours , covered by a moist cloth . 

Knead the dough again n then make it into small equal balls . 

On a plastic sheet or cotton cloth , apply little oil , place the bajra ball dough n press it with palms to  about  one and a half inch circle, make sure that the edges dont break . 

Heat oil in a kadai , add the pressed vadas around 4 to 5 at a time n deep fry on both sides till crisp .Place on a tissue paper to remove excess oil .

Store in air tight container n it remains so for a week . 

Serve the Bajri Na Vada along with mint chutney  and a steaming cup of masala chai... 

Aamras Ki Kadhi

 Aamras Ki Kadhi

• Ripe Mango pieces  – 1/2 cup 
•  Raw  Mango pieces ..1/2 cup 
• Curd – 3/4 th cup 
•  Water– 3/4 th cup 
• Turmeric Powder – 1/4 th tsp 
• Red Chilly Powder – 1/2 tsp 
• Salt to taste 

To cook the blended Khadi 

• Oil – 1 tsp
• Mustard Seeds – 1/4 th tsp
• Cumin Seeds – 1/4 th tsp
• Fenugreek Seeds/Methi seeds – 1 pinch 
• Curry Leaves – 1 sprig 
• Asafoetida/Hing  – a  pinch
• Green Chillies – 2 chopped 

For season  

• Oil – 1/2 tsp
• Ginger – 1 tsp , grated 
• Dry Red Chillies – 1 broken

Garnish 

• Coriander Leaves chopped .. 2 tsp
• Boondi – 2 tblsp

Method 
Blend ripe mango pieces, raw mango pieces, curds, water , turmeric powder, chilly powder n salt .Keep aside . 

Add oil in a kadai , splutter mustard seeds then add Cumin Seeds, Fenugreek Seeds,  Curry Leaves , Hing  n Green Chillies .Saute for a while . 

Sim the flame n add the  blended puree mixture n cook stirring for a few minutes . 

Remove the cooked khadi , season n then garnish . 


 Serve hot with Phulkas, Rottis . 

Surti Papdi Nu Shaak

 Surti Papdi Nu Shaak 

• Surti Papdi/Vaal Papdi ..1/4 th kg 
• Medium sized potato ..1 ( optional ) 
• Ghee,, 2 tsp
• Mustard seeds..1/2 tsp
• Cumin seeds ..1/2 tsp
• Green chilles ..2 or 3 
• Ajwain/ Carrom  seeds .. 1 pinch
• Coriander seeds ... 3 to 5 
• Methi/Fenugreek seeds .. 2 or 3 
• Hing/Asafoetida ..a pinch
• Turmeric powder..1/4 th tsp
• Coriander powder..1/2 tsp
• Coriander leaves ... 1/4 th cup
• Sugar/Jaggery ... small piece ( i added jaggery ) 
• Salt to taste . 

Method
Wash the surti papdi  , destring n cut into medium sizes squares . 

Wash the potato , peel n dice it . 

Crush the green chilles n finely chop the coriander leaves . 

In a kadai add ghee , splutter mustard seeds , then add cumin seeds, hing , ajwain, coriander seeds , methi seeds n fry for while . Then add crushed green chillies, chopped coriander leaves saute for a minute . Add all the powders , salt , chopped surti papdi n diced potato along with little water, jaggery n cook till done  

Note : 1st pic i have added potato n 2nd pic without potato . 

Serve with phulkas or chapathis .