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.

09.19.11

Gujarati Dal Recipe


Ingredients:

Split red lentil gram (Arhar Dal) :- 1 cup

Cumin seeds (Jeera) :- ½ tsp

Mustard seed (Raai) :- 1 tsp

Sugar :- 2 tbsp

Turmeric powder (Haldi) :- ½ tsp

Curry leaf (Kadi Pata) :- 7-8 nos

Coriander powder (Dhania) :- 2 tsp

Cloves (Laung) :- 2 nos

Cinnamon sticks (Dalchini) :- 1 piece

Asafetida (hing) :- a pinch

Salt (Namak) :- 1 tsp

Green chilies (Hari mirch) :-2 nos

Coriander leaf (Dhania Patti) :- few leaves

Tamarind (Imli) water:- ½ cup

Clarified Butter (Ghee) :- 1 tbsp

Method Of Preparation

1) Soak the Dal in water for close to half an hour.

2) Then boil in cooker along with salt and turmeric

3) Take cinnamon sticks and cloves and crush it.

4) Take coriander leaves and green chilies, chop it finely.

5) Take a pan and add some ghee in it. Once heated put mustard seeds, cumin seeds and Asafetida.

6) When the mustard seeds starts spluttering put the curry leaves.

7) To this, add coriander powder and green chilies and keep cooking.

8) To this, add cinnamon stick, cloves and boiled gram lentil.

9) After a few mns, add sugar and tamarind water.

10) Boil it for five mns and keep it aside.

11) Garnish it with coriander leaves. To be served hot.