10.3.11

Kakdi Nu Raitu Recipe

Ingredients

200 gm yogurt
2 green chillies chopped
2 tablespoon coriander leaves chopped
1 teaspoon cumin powder roasted
Salt to taste
2 medium cucumbers

How to make Kakdi Nu Raitu

  • Take off and grate the cucumbers.
  • Put in a muslin cloth and squeeze to extract extra moisture.
  • Mix everything yogurt, cut coriander leaves, cut green chillies, cumin powder and salt.
  • Mix in the grated cucumbers just before serving

10.3.11

Daal Paratha Recipe

Ingredients:

Wheat flour :-   1 cup

Oil  :-   2 tsp

Salt :-  as per required

For the filling:

Yellow Moong dal :-   ½ cup

Cumin seeds :-   ½ tsp

Turmeric powder :-  1 small pinch

Red chili powder:-   ½ tsp

Asafetida  :-      1 pinch

Oil  :-   2 tsp

Salt   :-  as per taste

Oil   :-   as required

 

Procedure:

1)    Take the wheat flour, Sieve it and knead it into dough. Add enough water to make it soft.

2)    Take Moong dal and keep it soaked in water for close to an hour. Once done, drain of the water.

3)    Now, take a cup of water and cook the dal.

4)    Take oil in the pan, and add to this asafetida, cumin seeds. Keep frying till they splutter. To this add the cooked Moong dal, salt, turmeric powder and red chili powder. Now mix it well.

5)    Keep cooking till the dal appears dry, once done set it aside for cooling.

6)    Now take the dough and roll it into small puri. Stuff the puri with the Moong dal mixture and close it from all the sides. Once done, roll the dough along with the mixture into a paratha.

7)    Take a griddle (tawa) and cook the paratha on both sides. Add oil if required.

8)    This paratha can be best served with curry.

10.3.11

Gujrati Daal Dhokli Recipe

Ingredients:

Tuver Daal :-   250 Gms

Wheat flour :- 250 Gms

Chilies :-  3 nos

Green Chili paste :-   3 tbsp

Groundnut :-  50 Gms

Cashew nut :-   25 Gms

Turmeric powder :-   1 tbsp

Mustard Seeds  :-   1 tbsp

Cloves :-   3-4 nos

Cinnamon :-   2 nos

Tomatoes :-  2 nos

Tamarind :-   1 tbsp

Brown sugar  :-   100 Gms

Salt  :-   as per taste

Garam Masala  :-  1 tbsp

Ajama  :-  1 tsp

Oil :-   4-5 tsp

Red chili powder:-  2 tbsp

Asafetida   :-  2 tbsp

Cilantro leaves  :-    ½ cup

Ghee  :-   3-4 tbsp

 

Procedure:

1)    Take wheat flour to this add turmeric powder, salt, red chili powder, Ajama and mix it thoroughly. Add oil and knead it well. It should have good consistency.

2)    Take the Tuver Dal, wash it well and pressure cook it for three whistles.

3)    Take the Daal out, and cool it. Take a pot, heat oil and ghee in it. To this put cinnamon and cloves, and add mustard seeds.

4)    Once they splutter, add green chilies, curry leaves and Asafetida. Also pour the Tuver dal in it.

5)    Take the brown sugar and tamarind water, to this add groundnut, cashew nut, red chili powder, garam masala and mix it well.

6)    To this add turmeric powder, tomato pulp, salt and 2 full cups of water. Take the dal, boil it, and roll into big rotis. Cut the rotis into pieces and take this and put in into boiling dal.

7)    Boil all this for close to ten minutes. The Dhokli needs to be warm. Garnish it with cilantro leaves.

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10.3.11

Gujrati Kadhi Recipe

Ingredients:

Sour Curd  :-   2 cups

Besan  :-   4 tsp

Ginger Chopped  :-   ½ inch

Green chilies:-  2 nos, chopped

Salt   :-  as per taste

Coriander leaves  :-   handful

Oil  :-  2 tsp

Turmeric powder :-  1 pinch

Cinnamon powder  :-    ½ tsp

For Seasoning:

Cumin seeds :-  ¼ tsp

Mustard seeds  :-  ¼ tsp

Curry leaves  :-few

Asafetida  :-  1 pinch

Procedure:

1)    Take the Curd, beat it and add two full cups of water.  To this add Besan, turmeric powder , salt and mix it well.

2)    Take Chilies, cinnamon, ginger and coriander leaves and make a paste..

3)    Take the curd mixture and start boiling it on low flame. Keep stirring continuously. To this add the paste and boil it again.

4)    Take oil in the pan, add the seasonings and keep frying till it splutters.

5)    Take the seasonings pour it on the curd. Garnish it with coriander leaves. To be served hot with rice.

10.3.11

Gujrati Khaman Dhokla Recipe

Ingredients:

Rice  :-  one cup

Urad Dal :-  one cup

Yellow Mung Dal :-  one cup

Sour Buttermilk :-   3 cups

Green chilies  :-  2 nos, crushed

Ginger grated  :-    ¼ tsp

Soda bicarb :-   ½ tsp

Oil :-   2 tbsp

Red chili powder :-  2-3 pinches

Coriander  :-  ½ tbsp

Salt  :-   as per taste

Procedure:

1)    Take the dal and rice, mix it well. Wash it, drain it, and dry it. Take a clean cloth, set it aside to dry for couple of hours.

2)    Now the grains should be grinded well, in texture it should appear like soji.

3)    This should be stored in air tight container. This can be used for close to 2 months. From this powder, take a cup of flour.

4)    To this add the buttermilk, and keep mixing it well.  Set aside for close to 5 hours.  Now take soda bicarb and dissolve it in the oil. This needs to the batter.

5)    Take all ingredients except coriander and red chili and mix it well. Pour this into a greased plate.

6)    This needs to be steamed using water, either in the steamer or cooker. To check, pierce the knife. It should appear clean.

7)    Now on top of this sprinkle coriander and red chilies and steam it again for couple of minutes.

8)    The Dhokla needs to be cut either in diamond or square shapes. To be served along with hot coconut chutney.

10.3.11

Gujrati Khandvi Recipe

Ingredients:

Flour (Besan)  :-   ½ cup

Thin buttermilk  :-  1 cup

Salt :-  as per taste

Turmeric powder :-  2-3 pinches

Oil  :-  1 tbsp

For seasoning:

Oil :-  2 tsp

Asafetida :-   2 pinches

Sesame seeds  :-   1 tsp

Mustard Seeds:-   ½ tsp

Coconut  :-   1 tbsp, scrapped

Coriander:-   1 tbsp

Green chilies  :-    2 nos, finely chopped

Curry leaves :-   1 stalk

Procedure:

1)    Take the flour, turmeric, salt and water and make it into a batter. Now take a heavy pan and heat oil in it. Add the batter to it.

2)    Keep stirring well, care should be taken that no lumps are formed. Keep cooking till the raw taste from the batter disappears. After 7 to 8 mins of cooking pour it into a large plate.

3)    Spread it as thinly as possible using of a large spoon. Just like for dosa, make use of circular outward movements.

4)    Once it has cooled off, cut this into two inches wide strip. Roll each strip and keep repeating the process for all the other plates.

5)    This can be seasoned with coconut and coriander leaves.

6)    Take a small pan, pour some oil and heat it. To this add asafetida, cumin seeds, chilies and curry leaves.

7)    To this now add the sesame seeds and pour it on top of the Khandvi rolls immediately. To be served with garlic chutney.

10.3.11

Gujarati Khichu Recipe

Ingredients:

Flour potatoes    :-  1 lb

Tamarind pulp  :-   1 tbsp

Water  :-   ¼ cup

Black Mustard seeds :-  ½ tsp

Brown sugar  :-   2 tsp

Ghee or oil :-  11/2 tsp

Cayenne  :-   ½ tsp

Ground coriander  :-  one tsp

Ground turmeric :-  ½ tsp

Green chilies  :-   2 nos, fresh

Ground cumin   :-    one tsp

Salt   :-  one tsp

Desiccated coconut :-   2 tbsp

Procedure:

1)    Take the Rice and Moong dal, wash and soak it. Drain the water.

2)    Take a bowl; put the rice and dal along with peppercorns, turmeric powder, salt and 4.5 cups of water.

3)    Pressure cook all of these for close to 3 to 4 whistle. Keep it aside for 20 mns for the steam to be released.

4)    Once done, remove it from pressure cooker, to this add Ghee. Mix it well. This can be served with papads or Kadhi.

10.3.11

Vagharelo Bhaat Recipe


Ingredients:

Basmati Rice :- 11/2 cup

Potatoes :- 11/2 cup, diced

Green peas :- one cup

Diced Carrots :- 1 cup

Cloves :- 2 nos

Cinnamon :- 1 stick

Cumin seeds :- ½ tsp

Asafetida :- ¼ tsp

Turmeric powder :- ½ tsp

Red chili powder :- 1 tsp

Garam Masala :- ½ tsp

Ghee :- 3 tbsp

Salt :- as per taste

Procedure:

1) Take the rice, wash it and drain it. Keep it aside.

2) Take Ghee in cooker and heat it. To this add cinnamon, cumin seeds, cloves and keep frying it for couple of mns.

3) To this now add the asafetida and all the other vegetables. Keep stirring it.

4) Now add chili powder, garam masala, turmeric powder and rice. Stir it well for close to 5 mns.

5) Now to this add 3 full cups of water and cover the ingredients with a lid.

6) This can be served along with kadi or papads.

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10.1.11

Vangi Batata Bhaaji Recipe

Ingredients:

Eggplants :-   2 nos, long & thin

Potato :-  2 nos

Tomatoes:-  3 nos

Salt :-   as per taste

Red chili powder:-  1 tsp

Coriander powder :-   1 tsp

Garam Masala :-  ½ tsp

Turmeric powder :-  1 pinch

Oil  :- 3 tbsp

Water :-   3 cups

Sugar  :-   ½ tsp

Coriander leaves :- 2 tsp

Procedure:

1)    Take the potatoes and slice it into big cubes. Cut the eggplant. Take the tomatoes and chop finely.

2)    Take oil in the pan, add tomatoes, turmeric powder, salt and cook for 5 mns.

3)    To this add the potatoes, egg plant, all the masala, sugar, water and keep mixing it well.

4)    Cover the ingredients with a lid. Lower the heat. Keep cooking till the vegetables look done.

5)    Garnish it with coriander leaves, and serve it hot with rice or chapati.

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10.1.11

Khaman Kakdi Recipe

Ingredients:

Salt :-  as per taste

Lemon Juice :-   1 tsp

Coconut Scraped  :-   2 tbsp

Asafetida  :-   a pinch

Oil :-   2 tbsp

Bengal gram (Chana dal) :-  100 gm

Mustard seeds  :-  ½ tsp

Green chilies:-  2 to 3 nos

Curry leaves  :-   4 to 5 leaves

Sugar powdered :-  1 tsp

Ginger :-  1 inch

Cucumbers  :-  250 Gms

Coriander leaves :-  2 tbsp, chopped

Procedure:

1)    Take the chana dal; roast it for couple of minutes on high flame. Once done, soak it in water for close to 10 hours.

2)    Remove it from water and grind it.

3)    Now take the cucumber and start shredding it.

4)    Mix the cucumber with salt and keep it aside preferably in round dish for close to 30 mns

5)    Now take the ginger and chilies and grind it well.

6)    Drain off all the water in the cucumber.

7)    Mix cucumber, the ginger chili paste, chana dal, cucumber and salt if required.

8)    Mix in the coconut, lemon juice, coriander leaves and powdered sugar. Mix it thoroughly.

9)    Take a pan and heat oil in it.

10) Now mix the asafetida, mustard seeds and curry leaves.

11) Once it starts spluttering, mix this on the salad.