Sunday, 31 January 2010

Pav Bhaji-with homemade jeera buns !!!(Buns with mashed vegetable curry)

For my fellow indian bloggers, i need not give an introduction to what pav bhaji is.... like brits fish and chips, pav bhaji is just as common on the roads of india...To know more about Pav Bhaji, this link is useful....

I've been making pav bhaji for as long as i can remeber...everyone has their own style how they make this dish..i too had my own way of cooking it untill I watched the programme Rhodes Across India....the fun and vibrancy that the programme showed made me want to change the way that I cooked pav bhaji...this new version is a much larger hit with the family...

  • For the bhaji sauce you will need:-

2 tbsp Olive oil

4 cloves Garlic, finely chopped

1 large or 2 medium Onion, finely chopped

400g Tomatoes, finely chopped (used plum tomatoes tin)

1/2 green bell pepper, finely chopped

1/2 yellow or red bell pepper, finely chopped

2 tsp green chillies and ginger finely chopped

1 tbsp ground Cumin

1 tsp red Chilli powder

1/4 tsp ground Cloves

1/2 tsp ground Cinnamon
 
  • For the Bhaji you will need:-

4-5 tbsp Olive Oil   (you can use butter for richer taste)


500g Potatoes  peeled and diced 
 
2 1/2 cups chopped mixed vegetables ( green beans, carrots, cauliflower, cabbage )
 
1/2 cup shelled peas (i used frozen)
 
1 small eggplant cut into 4 pieces
 
1 tsp Garam Masala
 
4 tbsp of pav bhaji Masala
 
2 tsp red chilli powder(adjust to your liking)
 
Salt to taste


  • For the Garnishing you will need:-

Fresh finely chopped coriander leaves

 Fresh Lemon wedges

  • To serve with you will need:-
Butter or soft margarine

Pav- bread rolls

  • Method:-

Cook the all vegetables in a pressure cooker with little water.  Leave a side.. For the bhaji sauce... heat the oil in a pan. Add the garlic and onion. Fry until it turns translucent, without colouring. Add the tomatoes, reduce the heat and cook for 10 minutes until they start to reduce to a pulp.Now add the remaining ingredients, stir for a few minutes then remove from the heat. Transfer to a food processor and blend until smooth. Set aside..
Now in a big heavy bottom pan heat the oil and add cooked veges without water.(leave water aside). Fry for few minutes,add bhaji sauce.  Mix well and add other spices and salt. Cook on a low heat.  Now the add Pav bhaji masala in the veg water and add bit by bit and same time mix well.cook for about 20-25 minutes on a low heat..if bhaji gets thick add little water(if you want thin bhaji, we like thin).  I leave my pan on a very low heat while we eat it..Garnish with fresh finely chopped coriander,lemon wedges and tomato-onion salad.
I served my bhaji with homemade jeera pav...RECIPE COMING SOON..
  • To serve: split the pav bread rolls in half and fry the centers in a knob of butter or oil until crisp and golden. Serve with the bhaji and njoyyy as much as we did....
















Sunday, 24 January 2010

Mixed berries and toffee smoothie

Smoothie is one of those foods that the whole family enjoys...we normally have it in the summertime for breakfast...smoothies don't require much thought..you just have to whizz up what fruit you have lying around at the time..i didn't have a plan to make a smoothie in these cold winter months but I had some fromzen berries that were taking up room in my freezer..so I thought that I may as well use them up.  Normally I'd use a plain yogurt but this time I decided to use up the leftover toffee yogurt..it was a good combination :) It was sweet, sharp and creamy...I also managed to get in one of my daily portion of fruit and veg early in the morning..saves me have to worry about that later on.

You will need:
  • 2 cups of mixed berries - frozen (raspberries and blackberries)
  • 1 medium banana
  • 200ml Apple juice
  • 150ml Toffee Yogurt
  • 1tbsp rolled oats
Method:-

Place all the ingredients in a smoothie maker and process untill smooth.  great on it's own or with toast..

Sending this to Madhuris event Serve me Some...Juices, Shakes and smoothies..

enjoy it...

Saturday, 23 January 2010

My Healthy lunch with some awards!!!!!(jalapeño Hummus with vegetable Crudites and Mozzarella Cheese Sandwich)






I have been showered upon by some awards in a row just in one week.....really overjoyed, it really means a lot to me..Thank you Supriya  ,Jisha Dil ,and nithubala for your kindness and remembering me...you all have a wonderful blogs and mouthwatering recipes....I want to share these awards with my fellow bloggywood friends..
Renuka ,Sushma Mallay ,Gulmahor ,Kitchen Queen ,Preethy Rajiv and Asha please collect the award......


Now my healthy lunch which i had yesterday and i enjoyed it so much..jalapeño (pronounced /ˌhaləˈpeɪnjoʊ/-ha-la-pino)hummus , i made at home with Chickpea which are nutritious legumes...

You will need for Jalapeno Hummus

  • 2/3 cups garbanzos (drained; reserve 1/4 cup liquid

  • 1/4 cup tahini (sesame seed paste, made of ground sesame seeds, used jar one)

  • juice of 1 lemon

  • 1-2 cloves garlic, chopped

  • 1 tablespoon dried parsley


  • 1 teaspoon ground cumin


  • 1/8- cup jalapeno peppers(used jar one)


  • 1-2 tbsp Extra Virgin Olive oil


  • 1/2 teaspoon salt

Method:-

Place the ingredients in a food processor and process until smooth, adding reserved liquid if necessary. Eat with whole wheat pita breads and/or raw vegetables. Another way I enjoy this is as a sandwich spread with a small amount of sweet pickle relish, lettuce and tomato..

You will need for Vegetable Crudits
  • Carrots
  • Red Bell Pepper
  • Celery stick
  • Cucumber

Cut them into a small sticks and dip into hummus...njoy it!!!!

Mozarella Cheese Salad Sandwich:-

  • Light Mozarella Cheese
  • Mix Salad(Spinach,Rocket,Apollo,Saigon etc..choice is yours)
  • Fresh Basil leaves
  • 1 Tomato cut
  • 1tsp Olive oil
  • Black or green Olives
  • Sea Salt
  • 2 Slice of bread(i used my sun-dried tomato bread)here
  • Healthy Spread
Make Sandwich...njoy it..

Hope you like it as much i did...



Thursday, 21 January 2010

Sun-dried Tomato Bread



When you wake up to the smell of fresh bread in the morning....you won't even think once about going back to bed again!  Wells that's what happens to me anyway :)
The only sound that I actually like in the morning is the alarm that goes off when the bread is cooked. I do rely on my breadmaker to make different types of breads which everyone in the family loves.
I have been making this sun dried tomato bread for about 7-8 years now and its a firm favourite with everyone.  It's a great change than your ordinary white/brown bread from the supermarket. Its fun to eat the bread lovely and warm and soft- which you cant get from a supermarket. Its also very satisfying when everyone appreciates the flavourful bread....

You will need:
  • strong bread flour - 3 cup
  • sun-dried tomato - 1/4 cup (i use jarred sun dried tomatos)
  • dried mixed herbs - 1 1/2 tsp
  • Olive oil - 2 tbsp
  • Sugar - 2 tbsp
  • Salt - 1 tsp
  • Dry yeast - 1 1/4 tsp
  • Water - 1 cup
  • Oil - 2 1/2 tbsp (you can use any oil here)
Method:
Follow bread maker instructions

but if you dont own a bread maker, you can visit this site
Here

Good Luck :))

Jagruti

Tuesday, 19 January 2010

Going all the way Green with 3G Soup




Very simply and healthy soup contains three greens, easy to prepare and very hearty and feeling...makes a substantial lunch, or can be served in smaller portions as a starter....why 3G!! Check the Ingredients...

You will need:-

Large bunch watercress, washed, stalks and leaves separated
Small packet baby spinach, washed

300ml vegetable stock
500ml Skimmed Milk
1 tbsp  oil
1 large onion, finely chopped
1 medium potato, cubed
Bunch fresh mint leaves, roughly chopped
400g fresh or frozen shelled peas
Salt to taste
White pepper powder
 
Method:-
 
Chop the watercress stalks (reserving the leaves) and put into a small saucepan with the stock or water and  milk and bring to a simmer for 5 minutes. Remove from the heat and leave to infuse.
 
Heat the oil in a large pan and add the onion. Cook on a low heat until softened but not coloured. Add the potato and little water, stir, cover and cook until soft. Add the mint,  spinach and peas, strain the  milk stock into the pan, discarding the watercress stalks, season and simmer for 2 minutes. Stir in the watercress leaves and turn off the heat.
 
Blend the soup with the blender and serve warm and Garnish with croutons and cream if you like...
 
Jagruti
 
 

Monday, 18 January 2010

Moong Daal and Bhaji Pudla(-Yellow Daal -Spinach Pancake)


When I started  loosing my weight few years back, I found this recipe from one of the Asian TV channels on their health progrmme.  I loved it and since i been making these pancakes... mostly I would make them on the weekend breakfast, so everyone can enjoy hot and healthy pudlas..I gets immense pleasure by making these because  I see my family finnishes them!!! Moong daal is rich in Protin, easy to digest and spinach is excellent source of getting iron and other minerals.....I added some grated carrots this time, it came out excellant...

You will need:-

  • 1 cup Yellow Moong Daal(soaked 4-5 hours or overnight)
  • 1 cup finelly chooped Spinach
  • 1/2 cup Grated Carrots
  • 3-4 green chillies
  • small piece of ginger
  • 1/2 tsp garam masala
  • Salt to taste
  • oil to fry
  • 1/4 cup Rice flour
Method:-

Make a coarse batter by grinding daal,chillies and ginger with little water in grinder.  Add masala, spinach, rice flour and salt.  Mix well.  Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat.  When very hot, stir the batter and pour about one ladalful on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an  round pancake.  Cook for 2-3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and they are ready to eat. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).


Have it with any sauce or chutney..

Jagruti

Sunday, 17 January 2010

Cooking Apple Murbbo-Relish


Although i am not a huge fan of pickles and relishes....either they are very oily or loaded with sugar... but if someone offers , ofcourse i would have it, even my family they eat once or twice than it stays in their jars as showpiece....but since i've come back from India, i've started to eat again and making it too,in Gujarat, most households keep 3-4 variety of pickles and relish...they have it regular with their meal..and i got into a habbit of eating it whilst my stay in India, since i've come back i've made couple of pickles in a very small quantity....here is one of them. I've made this relish with cooking apples and some spices with sugar...

You will need:-

  • 1 cooking apple grated without skin
  • 3/4 cup Sugar
  • 1 tsp oil
  • 1/2 tsp Mustard seeds
  • 1-2 small pieces of cinamon
  • 2-3 cloves
  • 2-3 cardamom crushed
  • salt (optional) i didn't use it
Method:-

Heat oil in a non stick pan, add mustard seeds and spices after spluter add grated apple and mix well let it cook 1-2 minutes, now add sugar and mix.  Let the sugar melt and keep stirring well on a low heat for about 10-12 minutes. Add cardamom powder and let it cool....

Goes with any paratha, toasts or just have with your regular meal...if you can't get cooking apples use raw mango...

Jagruti

Wednesday, 13 January 2010

Makar Sankaranti- Date and Pistachio toffee


Wish you all Very Happy Makar Sankranti!!! 

Sakranti means to go from one place to another place (to change direction). It also means one meets another. The time when the sun changes direction from one constellation (of the zodiac) to another is known as Sankranti.Transition of the Sun from Sagittarius to Capricorn during the winter solstice in the northern hemisphere (Uttarayana) is known as Makar sakranti.



Makar Sankranti is celebrated as kite-flying day in Gujarat.This is the season when the skies are clear and the breeze seems pleasant making every body in a jubilant mood. It is the same day when mostly in every household people make sesame seeds fudge(Till chikki or Till ladoo) and take on their roof and enjoy with their family and friends....personally I believe in this season- it is beneficial to eat sesame seeds and jaggery as they both keeps your body warm.  I remember in my years when January comes, used to wait for Till Ladoo and mum also used to make Gajar ka Halwa,Undhiyoo and Puri...I guess in winter season all the veg is easily available in India....and for kite flying, i always have to hold the FIRKI for my Brother, when he loses his kite, the blame comes on me...........Enjoy the festival carefully!!!



On this day, people usually make Till Ladoo, but I decided to make Date and Pistachio toffee...I called it toffee because of its chewy texture.  It's a sugar free and fat free dish which makes a non-guilt sweety treat!

Ingredients:

  • 150 g stoneless dates


  • 1 tbsp unsalted pistachio kernels (chopped)


  • 1 tbsp dry coconut powder

Method:
In the microwave, place the dates to soften for about 1 1/2 minutes.


Then, mash the dates with a potato masher.  

Now add pistachio and mix well. Roll out into long narrow cylinder shapes on top of the dry coconut, so that the top is coated with the coconut. Leave to cool for a few minutes and then cut into small pieces.


Hope you try this recipe and that you find it enjoyable  :)

















TRADITIONAL GUJARATI TUVER/TOOR DAAL

Gujarati Tuver daal is a staple in everyday Gujarati cooking and is usually eaten with a vegetable curry such as Cabbage and Potato curry, rice and chapattis (Indian flatbreads). This Gujarati Toor daal uses the traditional and authentic flavours found in Gujarati households and weddings. 
This daal is totally vegan and made without garlic and onion. 

TRADITIONAL GUJARATI TUVER/TOOR DAAL 


Gujarati daal is a staple in Gujarati households. It is prepared with Tuver daal and aromatic spices. It is little sweet, spicy and tangy in taste.

Tuesday, 12 January 2010

Toasted-Tasty Skinny Sandwiches


I have grown up in a family where fast food or junk food may be eaten rarely in India..mum never liked to eat from roadside vendors or restaurants.. even in the house she cooks healthy food. For Puris and Halwa you got to wait for special events or birthdays...when got married I started cooking fried foods and sugar loaded sweets 2-3 times a week..same time every week my waistline started going up too..than I realise why mum was so careful about our eating habits...I thought I've got to pull my socks up and first I began to eat healthy food, lots of veggies, fruits and paying visits to local Gym..I've made few changes in the house, the way i cook food..e.g olive oil,half fat cheese and skimmed milk instead full fat..so instead of samosa i make toasted sandwiches...and they give you the same satisfaction like samosas..


I love the toasted golden-brown bread and it has a lovely crispy crust on the outside that feels great to put in my mouth and bite through the soft savoury samosa filling inside..There are good nutritients inside from veg, paneer and spices...making a few changes in my diet I have gained good health...


You will need:-For Filling
Time:-25-35 minutes


  • 1 cup peas(frozen)
  • 1 cup sweetcorn(frozen)
  • 1 cup potatoes cut into a small dice
  • 1tbsp olive oil
  • 1 tsp mustard seeds
  • Pinch of hing(Asafoetida)
  • 1 tbsp Raisins or Sultanas(instead of sugar)
  • 1 tbsp Cashew nuts(good fat and Protin)
  • 1/4 cup paneer( instead full fat cheese)
  • 2 tbsp ginger-green chillies finely crushed
  • 1/2 tsp dry mango powder or lemon juice
  • 1 tbsp coarsely ground fennel, black pepper, dry coriander seeds and sesame seeds(optional)
  • 1 tsp Garam masala powder
  • 1tsp samosa-kachori powder(optional)
  • Handful fresh coriander finely cut

  • One loaf of bread( i used multigrain with seeds wholemeal)-complex carb
  • Oil to spread on bread slices(rather than butter)



Method:-

  1. Cook the veg in a microwave for 10 minutes with potatoes, you will need a little water as frozen veges will loose some water.
  2. Meanwhile spread the oil on one side of breadslices.
  3. When veg are cooked, heat oil in a pan and add musterd seeds and hing, after spulter add cashew nuts and fry on a low heat untill they go slightly golden ,add ginger- chillies and fry few seconds.  now add coarsely masala and raisins. add salt, veg,paneer, garam masala and dry ginger power,  Mix really well and mash the veg with potato masher(coarley). Turn off the heat.
  4. Turn on the toasted sandwich maker. Place the oiled side of one of the bread slices on the toaster faced down. On the dry side facing up, lay the vegetable mix and on top of this, place the dry side of the second bread slice. The oiled side of the second slice should be touching the appliance.
  5. Cook according to appliance instructions. Ideally cook for 2-3 mins.
Serve with any sauce, green chutney or mint raita.  These toasted sandwiches are very quick to make and healthy too...you can cut down lots of calories and gain good health..




This is going to Healthy fast food event by food for 7 stages of life

jagruti

KASOLI and JUGU CURRY(Corn on the cob curry with peanuts)


Jikoni, Bakudi, Sani, Kasoli......no no no i am not going insane here, when i came UK after getting married I heard all these alien words first time in my life.....and of course "Hakuna Matata Bana"....in my DH's family they speak these words, yes they are East African language...also ate first time Kasoli Curry too...my SIL makes this curry really beautifully and I have learnt it from her and made it enormous times...she makes it without onion and garlic, I added a onion-garlic.  My family loves it this version too!

Jikoni-Kitchen
Bakudi-small bowl
Sani-Plate
Kasoli-corn
Jugu-peanuts

You will need:-

  • 3-4 Cobs of corn(i used frozen, much easy)
  • 3/4 cup peanuts(powderd in a mixi)
  • 1/2 cup onoion-garlic puree
  • 2 tbsp green chilli-ginger paste
  • 3/4 cup tomato puree
  • 1tsp red chilli powder
  • 2tsp dry coriander and cumin powder
  • 1/2 tsp tumeric powder
  • 1/4 tsp garam masala powder
  • salt to taste
  • 2tbsp oil
  • fresh chopped coriander(i used frozen,runout of fresh stock)
Method:-

  1. Cook cobs in Microwave for 10 minutes with few spoons of water.
  2. Cut into small pieces.(easy to eat)
  3. In a heavy bottom pan, heat the oil and add onion-garic puree and cook till oil comes out now add chilli-ginger paste and cook further 2-3 minutes.
  4. Now add all the masala and salt, cook about 2 minutes more and add tomato puree and cook more about 3-4 minutes more.
  5. Now add cobs in the cooked masal.

5 . Add about 2 cups of water and let it cook 5 minutes, and add peanut powder and let it cook further 15-20 minutes.



6 . If greavy goes quite thick add more water, cook till you can see oil is visable in pan ana add fresh coriander and ready to serve.


Serve it with Roti and rice.  Please do try it and leave any comments or any other ideas for it.

Happy cooking
Jagruti

Oven roasted potatoes coated with cous cous








Who doesn't love potatoes? There is nothing better that roast potato which are crispy and the golden outside and soft and fluffy inside...easy to make and also enexpensive...

You will need:-

  • 4-5 Poatoes peeled and cut into wadges 
  • 5-6 tbsp oil(i used chilli-garlic flavoured oil)
  • Mix dry herbs
  • salt to taste
  • 2-3 tbsp of cous cous
Method:-

Boil the potatoes in salted water about 10-12 minutes. Prehat oven to Gas mark 6.  In a baking tray pour the oil and leave it in a oven for 5 minutes.  add potatoes mix well and now add cous cous and dry hearbs, make sure potatoes gets well coated and roast till golden.

Great with any spicy sauce or with your veg bake. 

Jagruti

Monday, 11 January 2010

Batata Pava(Poha)-Beaten Ricewith potato

Very simple to make Batata pava, poha with potato and few veg, fruit and nuts...quick to make for breakfast or simply for teaparty and children's lunchbox.  Goes perfact with tea, lassi,milkshakes or fizzy drinks.. I have learnt to make pava from our neighbour Divya Masi in India, she used to make perfact pava...whenever she makes she used to supply one plate to our house.....

You need:-

  • 2 cup Medium Pava
  • 1 medium finely chopped potatoes
  • 1/4 cup peanuts, cashewnuts and raisins
  • 2 tbsp finely chooped chillies and ginger
  • Salt to taste
  •  2 tbsp Sugar
  • 1 tbsp sesame seeds
  • 1tsp dry coconut powder
  • 1 tsp mustard seeds
  • 1/4 tsp hing(asafoetida)
  • 3-4 Curry leaves
  • 3tbsp oil
  • 2 tsp lemon juice
  • 1/2 tsp Tumeric powder
  • 1/2 tsp Garam masala
  • Chopped coriander leaves

Metho:-

Wash the poha and leave it, make sure they are just damp not soggy.  Poha will be fluffy when you touch.  Heat the oil in kadai, add mustard seeds and hing, when they spulter add peanuts and fry them on low heat for a few minutes, now add curry leaves, chillies,ginger and potatoes. mix well and let it cook untill potatoes are cooked.  Add tumeric powder,Garam masala and salt.


Add fluffy poha and mix well on a low heat.add sugar,lemon juice,seasme seeds and coconut and mix it well.
Garnish with coriander and serve it...

I like to eat with chopped tomatoes, pomegranate seeds and chikoo pieces on top..

Hope you like it too....

Jagruti

Healthy spicy Cheese Sauce



I have  added few spices and fresh herbs, to make this sauce into a spicy one......as i always love spiciness in my food...and  did enhance the flavour of cheese sauce..also i have turned into a healthy as well..

You will need:-

  • 2tbsp Olive oil(Pomace)- instead of butter
  • 2tbsp plain flour
  • 400ml skimmed milk-instead of full fat milk or cream
  • 2tsp fresh herbs like parsley, coriander, basil or any other
  • 2tsp ginger and frsh green chilli paste
  • 1tsp hot Madras curry powder
  • 100g half fat chedder cheese-instead of full fat
  • 1/2 tsp Nuteg and cinamon powder
  • 1 tsp white pepper powder

Method:-

Heat the oil in a pan and add flour, stir it for few seconds and gradually pour in milk whisking as you go to stop lumps forming.  Once it all added, let the sauce bubble gently for 3-4 minutes on a low heat, keep stirring continuously, untill semi thick and creamy.  Remove from the heat and stir cheese and leave for a few minutes,now add all the spices and chopped herbs. Your spicy sauce is ready.

Use for making pasta or any bake when you need cheese sauce in those recipes...

Jagruti

Sunday, 10 January 2010

white potato curry

Yesterday I was watching the BBC "Saturday Live" cookery programme hosted by James Martin.  Whenever the word "curry" comes up, I pay attention to it.... you can always learn to create some new unusual things...One of the recipe they were cooking was  "Thai Monkfish Curry", The curry looked nice the way it was presented... I wanted to cook something like this!! Being a vegetarian, fish was out of the way, so I was thinking which ingredients shall I use for making something white (yes the fish curry was white)...thought about paneer, but I didn't have..coconut milk- hardly I use in my cooking because high in saturated fat...so came up with an idea to use a potatoes, almond and couscous paste for my dish!!!!!!!!!  Made it yesterday evening, came out a pale creamy colour than white..but loved it too....




You will need:-

  • 2 Medium potatoes(washed, peeled and cut in to small cubes)
  • 8-10 Blanched almonds(i used 1tbsp ground almonds readymade)
  • 1tsp white poppy seeds
  • 1 medium onion pureed
  • 2 tsp ginger-garlic paste

  • 4-5 green cardamom
  • 3-4 cloves
  • 2 piece of cinamon
  • 2 dry red chillies
  • 7-8 whole black pepper
  • 1tsp dry coriander seeds

  • 1tbsp yogurt
  • 1/2 cup milk any
  • salt to taste
  • 2-3 tbsp oil

Method:-

Keep cut potatoes in a water. Make almond and poppy seeds thick paste by adding water. In a heavy bottom pan heat the oil, add all the whole masala except coriander seeds, fry them when they crackel add corinder seeds and fry few seconds.  Add pureed onion and ginger-garlic paste and saute till oil comes out now add just potatoes and mix well.  Now add paste and yogurt , let the mix dry and add enough water to cook the potatoes.(10-15 minutes).  when potatoes are cooked add milk and cook further 2-3 minutes and ready to serve...

Cooked by Jagruti

 

Friday, 8 January 2010

Gajar no Sambharo(Kem cho series)gujarati





Adding another recipe in gujarati series. In most of the gujarati thali you will see a sambharo which is lightly cooked vegetables to go with your curry and daal.....  I guess this way you can have 1 portion of veg towards your 5 a day veg and fruit.  I have add bell pepper to this recipe to increase my veg intake and made less spicy by adding less green chillies!!

Ingrediants:-

  1. 2-3 carrots (shreddaed)
  2. 1green bell pepper chopped lengthwise
  3. 1 small tamato
  4. 2 fresh green chilli chopped lengthwise
  5. pinch of sugar
  6. salt to taste
  7. 1tbsp oil
  8. 1 tbsp lemon juice
  9. few methi seeds
  10. 1/2 tsp musterd seeds
  11. pinh of hing
Method:-

In a wok heat the oil add musterd seeds and hing.   After spulter add methi seeds let it brown and add all the vegetables.  Mix it well, let it cook for 3-4minutes on high heat.  Now add salt,sugar and lemon juice.  Take it from the heat and serve with your meal.

Jagruti

Tindora nu shaak-Ivy gourd (Kem cho series)



Kem cho? means HOW ARE YOU? . 

Gujarati food is mainly vegetarian and  spicy, sweet and sour. In most Gujarati currys and daal sweetness is there.........I made Tindora nu shaak yesterday of course it was tikhu, khatu ane mithu!!!!!!!!!!!

You will need:-

  • 250 gms Tindora
  • 2 tbsp oil
  • 1 tsp green chilli-ginger paste
  • 1 tsp tomato puree
  • handful fresh chopped coriander
  • 1 tsp lemon juice or small piece of Tamarind
  • Small piece of gor(jaaggery)
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp dhana-jeeru powdwe(Dry coriander and cumin powder)
  • 1/4 Garam masala powder
  • 1/2 tsp musterd seeds
  • a pinch of hing(Asofoetida)
Method:-

Wash the tindora and cut lengthwise into four pieces.  Heat oil in a small pressure cooker and add musterd seeds, when they spulter add hing.  Add tindora and all the masala, salt ,paste , puree and tamarind.  Mix well and add very little water and cook till 2 whistle.  Let it cool naturally then add jaggery and take out the tamarind piece from the shaak.  Garnish with coriander.

Serve with chappati, rice and gujarati daal.

Jagruti

Chick pea kofta(vada)



Very similar to Falafel, but i added fresh green chillies in them to make them more spicer and I cooked these koftas from just soaked chickpeas.........

You will need

  • 250 gms chickpeas(soaked overnight)


  • 8-10 fresh green chillies


  • 1 onion


  • 3-4 cloves of garlic


  • Handful of coriander


  • salt according to your taste


  • 1tbsp lemon juice


  • 2tbsp chapatti flour


  • oil for frying

Method:-

Drain the water out  from the soaked chickpeas.  In a food processor add all the ingridiants except oil and flour, blend till its become fairly  smooth with adding bit of water, now add flour and make a small ping pong size of balls.  Fry them untill it's get golden brown.  Enjoy with some fried chillies and raw onion!!!!!!!!!!

Jagruti