MethodTo Make Sambhariyu:
Mix all the masala ingredients in a thali.
Meanwhile wash and dry brinjals.
Wipe bananas with a clean cloth.
Cut both crosswise and stuff the masala. Keep aside.
To Proceed:
In a heavy bottomed vessel, put oil, add 1 glass of water.
Make the first layer of brinjals, potatoes, kandh and sweet potato.
Sprinkle some masala on top.
Now add the remaining vegetables and add the masala.
Put the vessel on medium heat for about 10-15 minutes.
Meanwhile mix all the ingredients of the muthias to make medium soft dough.
Make small rolls about 2 inches long and deep fry.
Once the vegetables start cooking, add the muthias to the vegetables and keep on simmer.
Allow to cook for about 1/2 hour on low flame. Cover the vessel.
Decorate with chopped coriander and freshly grated coconut.
Serve the undhiya with hot puris.
Note:Do not stir the vegetables with a spoon.
Ingredients: 250 gms - surti papadi250 gms - small brinjals100 gms - tuar dana (surti)250 gms - small potatoes2 - bananas (ripe)2 gms - kandh (yam)100 gms - sweet potato2 cups - oil
For the Masala:1 - medium fresh coconut1 bunch - fresh coriander100 gms - fresh garlic5 to 10 - green chilies50 gms - fresh ginger10 to 15 gms - fresh ambahaldichilly powder/dhaniya powdergaram masala powder1/2 tbsp - soda bi carbonatesugar/salt to taste
Wednesday, December 9, 2009
Sambhariyu
MethodFor Stuffing:
Take a thali and mix coconut, coriander leaves, sugar, salt, coriander powder, chilly powder and lemon juice. Mix well.
Peel the potatoes, make a cross slit on the head of the potatoes, brinjals and bananas for the stuffing.
There is no need to peel the brinjals and bananas.
Stuff the potatoes, brinjals and bananas with the mixture.
To Proceed:
Take ¼ cup of oil in a large kadhai, add mustard seeds.
When they began to splutter add asafetida.
Introduce the stuffed vegetables into the kadhai in the following order:
Stuffed potatoes, bananas and lastly brinjals.
If there is any mixture left over sprinkle over the vegetables.
Cover with a lid with some water on it and cook on a very slow flame for about ½ an hour or till the vegetables are done.
To check, poke a knife gently through the vegetables without breaking them.
Garnish with coriander leaves and grated coconut.
Ingredients: 250 gms - small potatoes250 gms - small brinjals2 to 3 - green bananas (each banana cut into 3 pieces)½ - coconut4 to 5 tbsp - coriander powder2 tsp - sugar2 tsp - chilly powder1 tbsp - ginger green chilly paste½ - lemon¼ cup - oil½ tsp - mustard seeds¼ tsp - asafetida1 bunch - finely chopped coriander leavessalt to taste
Take a thali and mix coconut, coriander leaves, sugar, salt, coriander powder, chilly powder and lemon juice. Mix well.
Peel the potatoes, make a cross slit on the head of the potatoes, brinjals and bananas for the stuffing.
There is no need to peel the brinjals and bananas.
Stuff the potatoes, brinjals and bananas with the mixture.
To Proceed:
Take ¼ cup of oil in a large kadhai, add mustard seeds.
When they began to splutter add asafetida.
Introduce the stuffed vegetables into the kadhai in the following order:
Stuffed potatoes, bananas and lastly brinjals.
If there is any mixture left over sprinkle over the vegetables.
Cover with a lid with some water on it and cook on a very slow flame for about ½ an hour or till the vegetables are done.
To check, poke a knife gently through the vegetables without breaking them.
Garnish with coriander leaves and grated coconut.
Ingredients: 250 gms - small potatoes250 gms - small brinjals2 to 3 - green bananas (each banana cut into 3 pieces)½ - coconut4 to 5 tbsp - coriander powder2 tsp - sugar2 tsp - chilly powder1 tbsp - ginger green chilly paste½ - lemon¼ cup - oil½ tsp - mustard seeds¼ tsp - asafetida1 bunch - finely chopped coriander leavessalt to taste
Masaledar Karale
Main Ingredients
tomato , curry leaves , ginger
Ingredients
3 karele (bitter gourd) 2 green chillies1/2 tsp. ginger grated1/2 tomato chopped4-5 tamarind pieces inch long1 stalk curry leaves2-3 sprigs coriander chopped1/2 tsp. each mustard & cumin seeds1 tbsp. molasses or sugar1 1/2 tsp. red chilli powder1 tsp. dhania powder1/4 tsp. turmeric powder1/4 tsp. garam masala2-3 pinches asafoetidasalt to taste1 tbsp. oilSour buttermilk to soak karele
Method
1.
Slice bitter gourd into thin discs.
2.
Soak in sour buttermilk for 4-5 hours.
3.
Drain, wash, sprinkle liberally with salt.
4.
Keep aside for 1 hour. Rub slices well with hand, wash and drain.
5.
Boil in water till soft to touch, drain, wash again, drain, keep aside.
6.
Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
7.
Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
8.
Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
9.
Cook till oil separates, add karele slices. Stir, add molasses.
10.
Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
11.
Serve hot or cold with chappatis.
Making time: 25 minutes (excluding soaking time. )Makes: 3-4 servingsShelflife: 1 week refrigerated
Note: This method for soaking and salting of bittergourd for any recipe, removes most of the bitter taste of the gourd.
tomato , curry leaves , ginger
Ingredients
3 karele (bitter gourd) 2 green chillies1/2 tsp. ginger grated1/2 tomato chopped4-5 tamarind pieces inch long1 stalk curry leaves2-3 sprigs coriander chopped1/2 tsp. each mustard & cumin seeds1 tbsp. molasses or sugar1 1/2 tsp. red chilli powder1 tsp. dhania powder1/4 tsp. turmeric powder1/4 tsp. garam masala2-3 pinches asafoetidasalt to taste1 tbsp. oilSour buttermilk to soak karele
Method
1.
Slice bitter gourd into thin discs.
2.
Soak in sour buttermilk for 4-5 hours.
3.
Drain, wash, sprinkle liberally with salt.
4.
Keep aside for 1 hour. Rub slices well with hand, wash and drain.
5.
Boil in water till soft to touch, drain, wash again, drain, keep aside.
6.
Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
7.
Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
8.
Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
9.
Cook till oil separates, add karele slices. Stir, add molasses.
10.
Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
11.
Serve hot or cold with chappatis.
Making time: 25 minutes (excluding soaking time. )Makes: 3-4 servingsShelflife: 1 week refrigerated
Note: This method for soaking and salting of bittergourd for any recipe, removes most of the bitter taste of the gourd.
Daal Makhani
Main Ingredients
Kidney beans (Rajma) , Channa Dal , Urad Dal , Chilli (Mirchi)
Ingredients
1/2 cup each of rajma, whole urad, chana daals (soaked overnight)3 cups water4 cloves garlic1/2 teaspoon grated ginger (optional)Salt to taste1/2 cup yoghurt1/2 teaspoon of curry powder (optional)
1/2 teaspoon of butter1/2 teaspoon cumin2 pinches of asafoetida2 whole chilies (optional)
Method
·
Boil first five ingredients in a pressure cooker till all grains turn tender. When done, add the next three ingredients, mix well and let it simmer for about 10 minutes. Meanwhile mix the last four ingredients in a separate vessel and let cumin seeds crack. Simmer for about 5 minutes more.
·
Serve with hot chapatis or a bed of rice. This preparation is very high in protein, fiber and iron.
Kidney beans (Rajma) , Channa Dal , Urad Dal , Chilli (Mirchi)
Ingredients
1/2 cup each of rajma, whole urad, chana daals (soaked overnight)3 cups water4 cloves garlic1/2 teaspoon grated ginger (optional)Salt to taste1/2 cup yoghurt1/2 teaspoon of curry powder (optional)
1/2 teaspoon of butter1/2 teaspoon cumin2 pinches of asafoetida2 whole chilies (optional)
Method
·
Boil first five ingredients in a pressure cooker till all grains turn tender. When done, add the next three ingredients, mix well and let it simmer for about 10 minutes. Meanwhile mix the last four ingredients in a separate vessel and let cumin seeds crack. Simmer for about 5 minutes more.
·
Serve with hot chapatis or a bed of rice. This preparation is very high in protein, fiber and iron.
bateta nu shaak-gujarati dish
1.
Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida, turmeric and chilli powders, green chilli-ginger paste and stir.
2.
Add the tomato and fry with the masala.
3.
Add the potatoes and mix well.
4.
Add 2 cups of water, the sugar and salt.
5.
Cover with a lid and cook till the potatoes are done.
6.
Sprinkle the coriander-cumin seed powder and mix well.
7.
Garnish with chopped coriander and serve hot with rotlis.
Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida, turmeric and chilli powders, green chilli-ginger paste and stir.
2.
Add the tomato and fry with the masala.
3.
Add the potatoes and mix well.
4.
Add 2 cups of water, the sugar and salt.
5.
Cover with a lid and cook till the potatoes are done.
6.
Sprinkle the coriander-cumin seed powder and mix well.
7.
Garnish with chopped coriander and serve hot with rotlis.
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