CHOLA NI DAL NA POODLA Black-eyed bean pancakes topped with fenugreek leaves.

Cooking Time : 20 min. Preparation Time : 1 hour Serves 4. Ingredients

1 cup split black-eyed beans (chawli dal)

1 tablespoon green chilli-ginger paste 1/2 teaspoon asafoetida (hing) 2 cloves garlic, crushed

2 tablespoons fenugreek leaves (methi), chopped 3 to 4 tablespoons oil salt to taste This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

BATATA VADA Crisp potato fritters encased in a gram flour batter.

Cooking Time : 20 min. Preparation Time : 15 Makes 12 to 15 vadas. Ingredients

1/2 kg. potatoes, boiled

8 cloves garlic, crushed 2 teaspoons green chilli-ginger paste 1/4 teaspoons turmeric powder (haldi)

1 tablespoon chopped coriander 2 teaspoons lemon juice 1 tablespoon oil salt to taste
Other ingredients

oil for deep frying

For the batter 1 cup Bengal gram flour (besan)

1/4 teaspoon chilli powder 1 tablespoon oil

a pinch asafoetida (hing)

a pinch soda-bi-carb

salt to taste This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

CHOLA METHI DHOKLA You will love these entirely novel dhoklas. You will love these entirely novel dhoklas. Cooking Time : 15 to 20 min. Preparation Time : 20 min. Serves 6 to 8. Ingredients 1 teacup chola dal (dal of black eyed beans) or moong dal 2 teacups fresh fenugreek leaves (methi bhaji)

5 green chillies 1/4 teaspoon asafoetida 2 tablespoons fresh curds 1 teaspoon baking powder 2 teaspoons oil 2 pinches soda bi-carb This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe

GANTHIAS A Gujarati savoury which is an ideal accompaniment to jalebis or sweets.

Cooking Time : 30 mins. Preparation Time : 15 mins. Serves 15. Ingredients

500 grams gram flour (besan) 1 teaspoon papad khar 1 1/2 level teaspoons salt
2 pinches asafoetida (hing)

1 teaspoon coarsely powdered black pepper 1 teaspoon ajwain

8 tablespoons oil oil for deep frying

For the ganthia chutney

1 1/2 teacups sliced green papaya 1 1/2 teacups slit green chillies 3 tablespoons oil 1/2 teaspoon mustard seeds
a pinch asafoetida (hing)

3 tablespoons gram flour (besan) salt to taste This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

DAKOR NA GOTA A speciality from the village of Dakor in Gujarat.

Cooking Time : 15 min. Preparation Time : 30 min. Serves 4. Ingredients 1 cup Bengal gram flour (besan)

1/2 cup semolina (rawa)

1 teaspoon green chilli-ginger paste 1 teaspoon cumin seeds (jeera) 1/2 teaspoon turmeric powder (haldi)

1/2 teaspoon chilli powder 1/2 teaspoon garam masala

1 teaspoon fennel seeds (saunf) 1 teaspoon whole coriander seeds 1 tablespoon sesame seeds (til)

1 tablespoon whole peppercorns

a pinch soda-bi-carb

2 tablespoons sugar 1/2 teaspoon citric acid crystals (numbu ke phool) 3 tablespoons oil 2 tablespoons chopped coriander salt to taste
Other ingredients

oil for deep frying

Method 1 Combine all the ingredients in a mixing bowl and make a batter using 1/2 cup of water. 2 Allow the batter to stand for 15 to 20 minutes.

3 Stir vigorously and deep fry small pakodas on gentle heat so that the insides cook as well. 4 Drain on absorbent paper and serve hot with sweet chutney. Tips If you do not have citric acid crystals at home, you can use 1 tablespoon of lemon juice.

HANDVO The traditional Gujarati savoury cake prepared in a manner where you just cannot go wrong. Try this method and see the diference in taste.

Cooking Time : 40 min. Preparation Time : 30 min. Serves 6 to 8. Ingredients

2 cups rice
1 cup toovar dal (ahar)

1/4 cup urad dal 1/4 cup split green gram (green moong dal)
1/4 cup split Bengal gram (chana dal) 1/4 cup wheat (optional)

1 cup sour curds 2 1/2 cups white pumkin (lauki), grated 4 tablespoons oil juice of 1/2 lemon
1 teaspoon soda-bi-carb

2 tablespoons sugar 1 teaspoon chilli powder

1/2 teaspoon turmeric powder (haldi) 3 tablespoons green chilli-ginger paste

salt to taste
For the tempering

2 teaspoons mustard seeds

2 teaspoons sesame seeds (til)

2 teaspoons carom seeds (ajwan)

1/2 teaspoon asafoetida (hing)

4 tablespoons oil
Method 1 Wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside. 2

Grind to a paste, add the sour curds and allow to ferment overnight.

3 Add the grated pumpkin, 4 tablespoons of oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, green chilli-ginger paste and salt and mix well. 4 Pour this batter into a greased tin or a thali. 5 Four the tempering, heat the oil and add the mustard seeds and fry until they crackle. Add the sesame seeds, ajwain and asafoetida and continue to fry. When the sesame seeds are golden in colour, pour this over the batter. 6 Bake in a preheated oven at 200 degree C (400 degree F) for 30 to 35 minutes till the crust is golden brown. Tips The secret of this recipe is an having a thin layer of batter as compared to the traditional preparation in a deep vessel. This allows more uniform and much quicker baking.

KHATTA DHOKLA A deliciously sour, traditional Gujrati snack served for festival meals. Can also be served as a snack at tea time. A deliciously sour, traditional Gujrati snack served for festival meals. Can also be served as a snack at tea time. Cooking Time : 40 min. Preparation Time : 30 min. Serves 6 to 8. Ingredients

3 cups rice 1 cup urad dal

1/2 cup sour curd 2 tablespoons green chilli-ginger paste 3/4 teaspoon soda-bi-carb 1/4 teaspoon asafoetida (hing)

1 tablespoon black pepper, coarsely ground 3 tablespoons oil salt to taste

Method 1

Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.

2 Add the sour curds and hot water and make into a thick paste. 3 Allow to ferment for at least 6 to 7 hours. 4 Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well.

5 Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali. 6 Sprinkle a little ground pepper on top. 7 Steam for about 10 minutes. 8 Repeat with the rest of the batter. 9 Cut into pieces and serve with oil and green chutney. Tips You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and peas to the batter before steaming.

CHAKLI
Deep-fried popular snack usually made during festive season in every house. Preparation Time : 1 hour Cooking Time : 1 hour Servings : 4 INGREDIENTS Rice 6 cups Split Bengal gram (chana dal) 3 cups Split black gram skinless (dhuli urad dal) 1 1/2 cups Split green gram skinless (dhuli moong dal) 3/4 cup Cumin seeds 2 tablespoons Coriander seeds

2 tablespoons FOR DOUGH Chakli ka atta 3 cups Turmeric powder 1/4 teaspoon Red chilli powder 1 tablespoon Salt to taste Sesame seeds (til) 2 tablespoons Oil to deep fry

METHOD Lightly roast ingredients of chakli atta. Grind to a coarse powder. Bring one cup of water to a boil. Put on sim and ad

ALOO PANEER POPS

A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried. Preparation Time : 70 minutes Cooking Time : 10 minutes Servings : 4 INGREDIENTS Potatoes, boiled and mashed 2 large Cottage cheese (paneer), grated 200 grams Raisins 1 tablespoon Oil + to deep fry 1 tablespoon Onion , chopped 1 medium Green chillies, chopped

4-Mar Fresh coriander leaves, chopped 4 tablespoons Garam masala powder 1 teaspoon Salt to taste Refined flour (maida) 4 tablespoons Black peppercorns, powdered 1/2 teaspoon Corn flakes, crushed 1 cup

METHOD Soak raisins in warm water for some time before use. Drain well. Heat one tablespoon of oil in a frying pan and sau Recipe Tip : Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.

SABUDANA VADA
Fried dumplings of sago and potatoes great during fast Preparation Time : 2 hours Cooking Time : 15-20 mins Servings : 4 INGREDIENTS Sago (sabudana) 1 1/2 cups Potatoes, boiled and mashed 3 medium Roasted peanuts, coarsely ground 1 cup Green chillies, finely chopped 3 Fresh coriander leaves, finely chopped 2 tablespoons

Lemon juice 1 tablespoon Salt to taste Oil for deep-frying

METHOD Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana

MOONG DAL CRISPY KACHORI

Crunchy snack with spicy filling that has a good shelf life. Preparation Time : 1 hour Cooking Time : 25-30 minutes Servings : 4 INGREDIENTS FOR COVERING Refined flour (maida) 2 cups Ghee 1/4 cup Salt to taste FOR FILLING Split green gram skinless (dhuli moong dal) 1/2 cup Oil 3 tablespoons + for frying Cumin seeds 1 teaspoon Asafoetida 1/4 teaspoon Ginger-green chilli paste 1 teaspoon Red chilli powder 1 teaspoon

Garam masala powder 1/2 teaspoon Dry mango powder (amchur) 1/2 teaspoon Gram flour (besan) 2 tablespoons Salt to taste METHOD Combine all the ingredients for the covering and knead into a semi-soft dough using a little water. Divide the dough

ck at tea time.

ck at tea time.

of water to a boil. Put on sim and add turmeric powder, red chilli powder, salt, sesame seeds and finally chakli atta. Remove from heat. Stir

espoon of oil in a frying pan and saut chopped onion till translucent. Remove. Mix together paneer, potatoes, red chillies, onion, green chilli

oil is sufficiently hot.

excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into si

using a little water. Divide the dough into twelve equal parts and keep covered with a damp muslin cloth. Soak moong dal for an hour. Drain.

y chakli atta. Remove from heat. Stir mixture well. Leave it aside for twenty five to thirty minutes, mixing the mixture at regular intervals. Rem

atoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. Make cylindrical shaped croquettes one in

nd salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry

Soak moong dal for an hour. Drain.Heat three tablespoons oil in a pan. Add cumin seeds and asafoetida. When the seeds begin to change

the mixture at regular intervals. Remove from vessel and knead it into very soft dough, by adding a little water. Put mixture in chakli mould an

cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the

sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.

da. When the seeds begin to change colour, add the drained moong dal and saut for a few seconds. Add the ginger-green chilli paste, red c

water. Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot. Deep fry chaklis to

t, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hou

hot with chutney of your choice.

dd the ginger-green chilli paste, red chilli powder, garam masala powder, amchur powder, gram flour and salt and stir for five minutes till the

l moderately hot. Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.

oquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absor

d salt and stir for five minutes till the masalas are cooked. Cool and divide into twelve equal portions. Shape each portion into an even sized

allow to cool. Store in airtight tins.

till golden brown and drain on absorbent paper.Serve hot with green coriander chutney.

ape each portion into an even sized ball and keep aside. Roll out each portion of the dough into a small diskette. Place one portion of the filli

diskette. Place one portion of the filling in the centre of the diskette. Cover the filling with the dough by slowly stretching it over the filling. Sea

lowly stretching it over the filling. Seal the ends tightly and remove any excess dough. Roll out each filled portion lightly into a small circle ens

d portion lightly into a small circle ensuring that the filling does not spill out. Gently press the centre

RAIWALA MARCHA Fresh chillies pickled in mustard, salt and lemon juice. They are sure to spike up even the most boring meal.

Preparation Time : 20 min. Makes 1 bottle. Ingredients 1/2 kg. thick green chilli (Bhavnagri green chillies)

3/4 cup black salt 3/4 cup mustard powder

1/2 teaspoon asafoetida (hing) 1 teaspoon turmeric powder (haldi)

juice of 2 lemons 2 tablespoons oil This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

AJAR CAPSICUM SAMBHAAR Carrots and capsicum lightly sauteed with mustard seeds and tossed in spicy masala.

Cooking Time : 5 min. Preparation Time : 10 min. Serves 4. Ingredients

2 carrots, peeled & slices 2 capsicums, cut into small pieces 1/2 teaspoon mustard seeds
a pinch asafoetida (hing)

3 tablespoons sambhaar 1 tablespoon oil This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

KAACHI KERI NO SAMBHAAR An instant mango pickle which tastes best when fresh.

Preparation Time : 5 min. Makes 1 1/2 cups. Ingredients

1 raw mango 1 teaspoon oil 3 tablespoons Sambhaar

Method 1 Peel and cut the mango into small pieces. 2 Add the oil and sambhaar and mix well. 3 Serve at room temperature. Tips This can be refrigerate d and stored for a few days.

KHATTI MEETHI FRUIT CHUTNEY Sweet and sour tastes great with savouries.

Preparation Time : 15 minutes. Serves 10. Ingredients

2 pineapple slices or 4 tablespoons chopped pineapple 2 bananas, sliced

2 guavas, chopped

1 pear, chopped black and green grapes 2 apples, chopped 2 teacups sweet chutney This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

DOODH PAAK This sweetened milk dessert is ideally served with puris.

Cooking Time : 20 min. Preparation Time : 5 min. Serves 4. Ingredients

1 litre milk 1 tablespoon uncooked rice 1/2 cup sugar

1/2 teaspoon cardamom powder (elaichi)

a few strands saffron 1 tablespoon ghee

For the garnished almonds and pistachio slivers chirongi nuts (charoli)

This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

MOHANTHAAL A classic recipe of a delicious sweet.

Cooking Time : 60 min. Preparation Time : 10 min. Serves 6 to 8. Ingredients

1 cup ghee
2 cups coarsely ground Bengal gram flour (besan) 1 cup grated khoya (mawa) 1 teaspoon cardamom powder (elaichi) For the sugar syrup

1 1/2 cups sugar

1 cup water

2 tablespoons milk
For the garnish

4 tablespoons chopped almonds and pistachios

Method 1 Place the gram flour in a bowl.

2 Heat the ghee and pour half of it over the gram flour. 3 Rub the ghee into the gram flour till the mixturte resembles bread crumbs. 4 Add this to the remaining hot ghee in a kadhai and cook till mixture is golden brown, stirring continuously. 5 Add the grated mawa and cardamom powder and stir for about 5 to 7 minutes. 6 Remove from the heat and allow to cool till it is warm. For the sugar syrup 1 Mix the sugar with water in pan and simmer for 10 minutes. 2 To the milk, add 2 tablespoons of water and pour this into the boiling sugar syrup. This is done to clarify the syrup of impurities. 3 It will from a grey layer which has to be removed gently, using a slotted spoon. 4 Simmer this till it is of one thread consistency. Keep the syrup hot. How to proceed 1 Pour the hot sugar over the cooked gram flour mixture and stir well. 2 Pour into greased 225 mm. (9") diameter thali (plate with 25 mm. (1") high sides) 3 Sprinkle chopped almonds and pistachios and allow to set for 4 to 5 hours. 4 Cut into 25 mm. (1") squares. 5 Serve at room temperature. Tips To test if the sugar syrup has reached a one thread consistency, lift some with a spoon and let it trickle down. If the syrup is dense and leaves a threadlike trail, it is ready to be used.

GOLPAPDI A wheat flour sweet which is easy to prepare.

Cooking Time : 20 min. Preparation Time : 10 min. Serves 4. Ingredients 1 cup whole wheat flour (gehun ka atta) 3/4 cup jaggery (gur), cut into small pieces

1 teaspoon poppy seeds (khus-khus)

1/4 teaspoon cardamom powder (elaichi)

1 teaspoon desiccated coconut (optional) 5 tablespoons ghee

Method 1 Sprinkle the poppy seeds on a 150 mm. (6") diameter greased thali. Keep aside. 2 Melt the ghee in a frying pan and add the wheat flour stirring continuopusly till it turns golden brown in colour. 3

Remove from the flame and add the jaggery, cardmom powder and coconut. Stir well.

When the jaggery melts and the mixture is still warm, pour it into the greased thali with poppy seeds and spread it evenly with the help of the base of a small bowl (katori)

5 Cut into diamond shapes while still warm. 6 Store in an air-tight container when cool. Tips You can add 1 tablespoon of milk along with the jaggery if the mixture becomes too hard.

PURAN POLI

Cooking Time : 90 min. Preparation Time : 15 min. Makes 12 to 15 puran polis. Ingredients For the filling

1 cup toovar dal (arhar) 1 cup sugar a few strands of saffron

1/2 teaspoon cardamom powder (elaichi) 1/4 teaspoon nutmeg powder (jaiphal)

a pinch mace powder (javantri) 2 tablespoons ghee

For the dough 2 cups whole wheat flour (gehun ka atta)

2 tablespoons oil
For the serving

ghee This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

GHUGHRA Tiny half moon shaped savouries stuffed with a green peas-coconut mixture and deep fried. Tiny half moon shaped savouries stuffed with a green peas-coconut mixture and deep fried. Cooking Time : 95 min. Preparation Time : 15 min. Makes 20 ghughras. Ingredients For the dough 2 cups plain flour (maida)

2 tablespoons melted ghee 1/4 teaspoon asafoetida (optional) salt to taste

Other ingredients

oil for deep frying

For the stuffing

2 cups green peas

1/2 teaspoon cumin seeds (jeera) 1/4 teaspoon asafoetida (hing)

3/4 teaspoon ginger-chilli paste 1 1/2 teaspoons sugar 4 tablespoons grated coconut 2 teaspoons chopped coriander
1 teaspoon sesame seeds (til)

juice of 1 lemon 2 tablespoons oil salt to taste

Method 1 For the dough 2

Sieve the flour, mix with melted ghee and salt and add enough water to make a firm dough.

3 Knead. 4 Cover and keep aside. For the stuffing 1 Coarsely grind the peas in a mixture.

Heat the oil in a pan, add the cumin seeds and asafoetida and heat till the seeds crackle.

3 Add the green peas and stir. 4 Sprinkle some water, cover with a lid and cook for some time. 5 Remove the lid and allow the mixture to dry. 6 Remove the green peas mixture into a thali and allow to cool. 7

Add the sugar, grated coconut, coriander, sesame seeds, lemon juice and salt and mix well.

How to proceed 1 Divide the dough into 20 equal portions. 2 Roll out each portion into a 75 mm. (3") diameter circle. 3 Place a spoonful of the stuffing mixture in the centre of each circle. 4 Gently fold the circle into a semicircle and seal the edges. 5 To decorate the edges, twist the edges carefully with the thumb and forefinger. 6 Deep fry in hot oil over medium heat till golden brown in colour. 7 Serve hot with amli ni chutney. Tips You can also make the filling with french beans and green peas or fresh green toovar or fresh corn.

LAPSI A delicious dessert of broken wheat.

Cooking Time : 20 min. Preparation Time : 5 min. Serves 8. Ingredients 1 cup broken wheat (gehun ka fada)

1 cup sugar
1 tablespoon cardamom powder (elaichi)

1/4 cup warm milk 6 tablespoons pure ghee

Method

1 Heat the ghee in a pan and fry the broken wheat, stirring continuously till it is golden brown in colour. 2 Meanwhile, heat 3 cups of water in another pan till warm. 3

Add the water to the broken wheat and increase the flame till the water starts to boil.

4 Then reduce the flame and cook, stirring occasionally till the wheat is almost done. 5 Add the sugar and cardamom powder and mix well. 6 Cook on a slow flame till the ghee separates. 7 Allow the lapsi to cool for some time. 8 Before serving, add the milk and heat again. 9 Serve hot. Tips If the lapsi becomes dry while cooking, add more water.

FANSI DHOKLI A delectable combination of french beans and spiced dumplings.

Cooking Time : 20 min. Preparation Time : 20 min. Serves 4. Ingredients For the dhokli 3 tablespoons Bengal gram flour (besan) 1 tablespoon whole wheat flour (gehun ka atta)

1/2 teaspoon chilli powder

1/2 teaspoon turmeric powder (haldi) 1/4 teaspoon asafoetida (hing) 1 teaspoon carom seeds (ajwain)

1 1/2 tablespoons oil salt to taste

For the vegetable

250 grams french beans

1 teaspoon carom seeds (ajwain) 1/4 teaspoon asafoetida (hing)

1/4 teaspoon chilli powder a pinch sugar 1 1/2 tablespoons oil salt to taste
Method 1 For the dhokli 2

Make a dough using all the ingredients together with 1 1/2 tablespoons of water.

3 Divide into 30 to 35 small portions. Press each porton to form a small disc. Keep aside. 4 For the vegetable 5 Wash, drain and string the french beans. Cut into small piece. 6 Heat the oil. add the carom seeds and asafoetida and dry for a while 7 Add the french beans, 2 1/2 cups of water, chilli powder, sugar and salt and cook till the french beans are almost done. 8 Add the dhoklis and simmer for 10 to 12 minutes. 9 Serve hot. Tips

A pinch of soda bi-carb could be added to the french beans. This will enable the french beans to retain their colour and also cook faster.

TAMETA MUTHIA NU SHAAK A tangy tomato preparation tempered with mustard seeds and ginger, served with methi dumplings.

Cooking Time : 10 min. Preparation Time : 20 min. Serves 4. Ingredients

1 recipe methi muthias

6 tomatoes, chopped

1/2 teaspoon mustard seeds 1/2 teaspoon ginger, grated 4 to 5 curry leaves
a pinch asafoetida (hing) 1/2 teaspoon turmeric powder (haldi) 2 teaspoons coriander-cumin seed powder (dhana-jeera)

1 teaspoon sugar (optional) 2 tablespoons oil salt to taste This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

VATANA MUTHIA NU SHAAK Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander.

Cooking Time : 15 min. Preparation Time : 10 min. Serves 4 to 6. Ingredients

2 cups green peas 1 recipe paalak methi na muthia 1/4 teaspoon mustard seeds
1/4 teaspoon asafoetida (hing)

a pinch soda-bi-carb

1 teaspoon sugar 3 tablespoons grated coconut 3 tablespoons chopped coriander

1 teaspoon green chilli-ginger paste

juice of 1/2 lemon 2 tablespoons oil salt to taste

Method 1 Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and soda bi-carb. 2

Add 2 1/2 cups of water and the green peas and simmer for 2 to 3 minutes.

3 Add the muthia, sugar, coconut, coriander, green chilli-ginger paste, lemon juice and salt and simmer till the peas are cooked. 4 Serve hot with chapatis. Tips Add the muthias just before you are ready to serve the dish as otherwise they can become hard, if overcooked.

TURIYA PAATRA An unusual combination of ridge gourd and paatra.

Cooking Time : 15 min. Preparation Time : 10 min. Serves 4. Ingredients 2 cups ridge gourd (turiya), peeled and diced

1 cup lavingya paatra, sliced

1/2 teaspoon cumin seeds (jeera)

1 teaspoon green chillies, chopped 1 teaspoon ginger paste

1/2 teaspoon turmeric powder (haldi) 2 teaspoons coriander-cumin seed powder (dhana-jeera)

2 teaspoons lemon juice 1 teaspoon sugar 1 tablespoon oil salt to taste

For the garnish

1 tablespoon grated coconut 1 tablespoon chopped coriander

This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe

fresh coriander.

KHATTA MOONG Moong cooked with curds and spices.

Cooking Time : 20 min. Preparation Time : 20 min. Serves 4. Ingredients 1 cup whole green gram (green moong)

1 cup sour curds 1/2 teaspoon chilli powder

1/2 teaspoon turmeric powder (haldi)

1 teaspoon mustard seeds 3 to 4 curry leaves

1/4 teaspoon asafoetida (hing) 1/2 teaspoon green chilli-ginger paste

2 tablespoons oil salt to taste This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

VAAL NI DAL An ideal accompaniment for rice.

Cooking Time : 15 min. Preparation Time : 10 min. Serves 4 to 6. Ingredients

3 cups sprouted Surti vaal

1/2 teaspoon carom seeds (ajwain) 1/4 teaspoon asafoetida (hing) 5 small round red chillies (boriya)

2 tablespoons oil 1/2 teaspoon sugar 1 tablespoon raisins salt ot taste

For the garnish

1 tablespoon chopped coriander

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MIXED KATHOL Healthy and nutritious pulses cooked in the Gujarati way.

Cooking Time : 20 min. Preparation Time : 15 min. Serves 4. Ingredients 1/4 cup whole Bengal gram (black chana) 1/4 cup whole green gram (green moong) 1/4 cup black-eyed beans (chowli dal)

1/4 cup moth beans (matki)

1/4 cup dried peas (suka vatana)

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds (jeera) 1/4 teaspoon asafoetida (hing) 4 small round red chillies (boriya) 1 teaspoon green chilli-ginger paste 1/2 teaspoon tamarind pulp (imli) 1 tablespoon jaggery pulp (gur)

2 tablespoons oil salt ot taste This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

MAG NI DAL A dry preparation of moong dal tempered with spices.

Cooking Time : 15 min. Preparation Time : A few min. Serves 4. Ingredients

1 cup split yellow gram (yellow moong dal) 1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida (hing)

1 teaspoon chilli powder

1/2 teaspoon turmeric powder (haldi) 1 1/2 teaspoons coriander-cumin seed powder (dhana-jeera)

1/2 teaspoon sugar 1 teaspoon lemon juice 2 tablespoons oil salt to taste
Method 1 Wash and soak the dal in warm water for at least 1 1/2 hours. Drain and keep aside. 2 Heat the oil, add the mustard seeds and fry until they crackle. 3 Add the asafoetida and the soaked dal. 4 Add the chilli powder, turmeric powder, coriander-cumin seed powder and 3 tablespoons of water and mix well. 5 Cover and cook on a slow flame for 3 to 4 minutes. 6 If required, add a little more water. 7

When the dal is tender, add the sugar, lemon juice and salt and mix well.

8 Serve hot. Tips This dal is usually served with Puran Polis and kadhi.

PULSES PULLAO A protein packed pullao!

Preparation Time : 15 minutes. Cooking Time : 20 minutes. Serves 6 to 8. Ingredients

1 1/2 teacups uncooked rice 2 tablespoons black-eyed beans (lobhia) 2 tablespoons chick peas (Kabuli chana) 2 tablespoons peanuts 1 teaspoon mustard seeds 2 onions, chopped
2 tomatoes, chopped

1 teaspoon chilli powder 1 teaspoon garam masala 2 teaspoon lemon juice 5 tablespoons oil salt to taste
Method 1 Soak the black-eyed beans, chick peas and peanuts for at least 6 to 7 hours. Then, boil together until cooked. Drain. 2 Boil the rice. Each grain of the cooked rice should be separate. Drain and cool. 3 Heat the oil and fry the mustard seeds until they begin to crackle. 4 Add the onions and tomatoes and fry for 1 minute. Add the chilli powder and garam masala and fry again for a few minutes. 5

Add the cooked beans, chick peas, peanuts, rice, the lemon juice and salt. Mix well.

6 Serve hot.

BADSHAHI KHICHDI A khichdi layered with a potato vegetable topped with tempered curds makes a meal by itself.

Preparation Time : 10 mins. Cooking Time : 30 mins.

Serves 4 For the rice

1 cup rice
1/2 cup toovar (arhar) dal

2 cloves 1 stick cinnamon

a pinch asafoetida (hing) 1/4 teaspoon turmeric powder (haldi)

2 tablespoons ghee salt to taste

For the potato vegetable

4 medium sized potatoes, boiled, peeled and diced

1 teaspoon ginger-green chilli paste 1 teaspoon mustard seeds (rai)

2 onions, sliced
1/4 teaspoon turmeric powder (haldi)

1 teaspoon chilli powder 1 teaspoon coriander powder 3 tablespoons fresh curds 2 tablespoons ghee salt to taste
For the tempered curds

1 cup fresh curds

1 teaspoon mustard seeds (rai)

4 to 6 curry leaves 1 teaspoon ghee salt to taste

For the garnish

2 tablespoons chopped coriander This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

EK TOAP NA DAL BHAAT A speciality of Gujarat which makes a meal by itself. A speciality of Gujarat which makes a meal by itself. Preparation Time : 20 min. Cooking Time : 18 min. Serves 4. Ingredients

1 cup long grained rice

1/2 cup toovar (arhar) dal 2 to 3 pinches asafoetida (hing)

a pinch soda bi-carb

1/4 teaspoon turmeric powder (haldi)

10 small onions 5 small potatoes 2 to 3 small brinjals 1/3 cup green peas 2 tablespoons ghee
To be mixed together into a masala 2 teaspoons coriander-cumin seed (dhania-jeera) powder

2 teaspoons sugar 1 teaspoon chilli powder 1/2 cup grated fresh coconut 4 to 5 tablespoons chopped coriander
a pinch asafoetida (hing)

salt to taste
For the garnish

2 tablespoons ghee This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

FADA NI KHICHADI A traditional Gujarati preparation made of broken wheat. A meal by itself. A traditional Gujarati preparation made of broken wheat. A meal by itself. Preparation Time : 10 min. Cooking Time : 13 min. Serves 4. Ingredients

1 cup broken wheat (dalla), cleaned and washed

1 teaspoon cumin seeds (jeera) 1/4 teaspoon asafoetida (hing)

2 cloves 12 mm. (1/2") piece cinnamon 1/2 cup onion, diced 1/2 cup french beans, diced 1/2 cup carrots, diced 1/2 cup cauliflower, cut into florets 1/4 cup green peas
1/2 teaspoon green chilli-ginger paste

2 teaspoons chilli powder

1/2 teaspoon turmeric powder (haldi)

2 tablespoons ghee salt to taste

For the garnish

2 tablespoons ghee 2 tablespoons chopped coriander

Method

1 In a glass bowl, combine the ghee, cumin seeds, asafoetida, cloves and cinnamon and microwave on HIGH for 1 minute. 2 Add the broken wheat, mix well and cover with a lid. Microwave on HIGH for 1 minute, stirring once in between after 30 seconds. 3 Add all the other ingredients and 2 cups of hot water and mix well. 4 Cover with a lid and microwave on HIGH for 9 minutes. 5 Stir well and microwave on HIGH for 2 more minutes. 6 Pour the ghee over the dish and serve hot, garnished with the coriander. Tips This dish tastes great with curds and pickle. Broken wheat is also called "Bulgur" wheat.

STUFFED BAJRE KI ROTI

High fibre bajra rotis stuffed with chawli (long beans) that are flavoured with garlic make a meal in itself. Whole wheat flour is added to t Cooking Time : 10 mins. Preparation Time : 15 mins. Makes 2 rotis. For the bajra rotis cup bajra flour (black millet flour) 2 tablespoons whole wheat flour (gehun ka atta)

salt to taste
For the stuffing

1 cup chawli (long beans), chopped 3 to 4 green chillies, chopped 1 tablespoon garlic (lehsun), chopped 2 tablespoons chopped coriander
a pinch asafoetida (hing)

1 teaspoon oil salt to taste

For the bajra rotis 1 Mix the bajra flour, wheat flour and salt and enough hot water to make a soft dough. 2 Knead well. Divide the dough into 4 equal portions. 3 Roll out each portion of the dough thinly into circles of 200 mm. (8") diameter. 4 Lightly cook the bajra rotis on a non-stick pan on both sides. For the stuffing 1 Combine the chawli, green chillies, garlic and coriander in a blender or a food processor without using any water to make a coarse paste. 2 Heat the oil in a non-stick pan, add the asafoetida and salt and the ground chawli mixture and saut for 3 to 4 minutes till the chawli is tender. 3 Cool and divide the mixture into 2 portions. How to proceed 1 Spread one portion of the filling on one cooked bajra roti. Then place another bajra roti on top and press the sides so that the filling is sealed between the two rotis. 2

Cook the stuffed roti on a non-stick pan over a slow flame, till both sides are golden brown.

3 Repeat for the remaining ingredients to make1 more roti.

4 Serve hot with Carrot Garlic Chutney.

MAKHANI ROTI

A simple yet delicious way to make rotis. Flavoured with butter and freshly crushed black pepper this whole wheat roti is perfect to serve Cooking Time : 20 mins. Preparation Time : 10 mins. Makes 4. Ingredients

1 cup whole wheat flour (atta) 1 tablespoon butter teaspoon freshly crushed black pepper a pinch salt
For serving

butter This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

PHULKAS / CHAPATIS

Chapatis or phulkas is the daily bread for millions of Indians. No meal is complete without them and yet many find them difficult to make These are called so because they swell up with steam while being cooked. They are cooked first on a dry hot tava, then held directly over a flame where they "phulao" ("swell" in Hindi) with steam to the point of Serve them hot with a dollop of ghee.

Preparation Time : 10 mins. Cooking Time : 15 mins. Makes 6 phulkas. Ingredients 1 cup whole wheat flour (gehun ka atta)

teaspoon salt 1 teaspoon oil

Other ingredients

ghee for serving

Method 1 Combine the flour and salt and knead into a soft and pliable dough.

2 Add the oil and knead again till it is smooth and elastic. 3 Cover and keep aside for 10 to 15 minutes. 4 Divide the dough into 6 equal parts. 5 Roll out each one using a little flour into approx. 150 mm. (6") diameter circles. Dust dry flour as required to facilitate even rolling. 6 Dust off any excess dry flour and place the chapati on a hot tava. 7 Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface. 8 Cook the other side for a few more seconds. 9

Lift the chapati with a pair of flat tongs and roast on both sides over an open flame till it puffs up.

10 Flatten the chapati and apply some ghee on top. 11 Repeat to make 5 more chapatis. 12 Serve hot.

MAKAI METHI ROTI

The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.

Cooking Time : 10 mins. Preparation Time : 10 mins. Makes 4 rotis. Ingredients 1 cup maize flour (makkai ka atta) cup fenugreek (methi) leaves, chopped

1 green chilli, chopped 2 teaspoons oil salt to taste

To serve

2 teaspoons butter This is a privileged section on tarladalal.com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.com to view the entire Recipe.

elf. Whole wheat flour is added to the bajra flour to make it easier to roll out the rotis. Enjoy these stuffed rotis for breakfast, lunch or dinner, served w

whole wheat roti is perfect to serve with most of your favourite vegetable dishes.

et many find them difficult to make.

n Hindi) with steam to the point of bursting.

for breakfast, lunch or dinner, served with low fat curds or Carrot Garlic Chutney.

Quick Look

Recipe Undhiyo

Main Ingredients Brinjals,Fenugreek leaves (methi),Raw bananas,Potatoes,Whole wheat flour (atta),Purple Yam (kand),Fresh pigeon peas (kach Cuisine Gujarat Course Main Course - Vegetarian Level Of Cooking High

Nutrition Facts

Calorie Carbohydrates Protein Fat Fibers

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A delightful combination of assorted seasonal vegetables and fresh Indian herbs. Cooking Time: 30-40 minutes Servings: 4 Preparation Time: 20-30 minutes Category: Veg Print this Recipe Add to Favourites 801 10Email 17 Ingredients Potatoes, 2 inch cubes Purple Yam (kand),2 inch cubes 2 large

400 grams

Fresh pigeon peas (kacha tuvar) Surti papdi , split Brinjals , split with steam intake Raw bananas,2 inch pieces

1 cup

1 cup

6-8 small

1/2 cup Fresh green garlic,finel y chopped Fresh coriander leaves,ch opped Fresh green peas,crus hed Coconut,s craped 1 cup

1 cup

1 cup

2 Green tablespoo chilli paste ns 2 tablespoo ns 1 tablespoo n 1 tablespoo n

Sugar

Lemon juice

Ginger paste

Salt

to taste to deep fry

Oil Carom seeds (ajwain) FOR MUTHIYA 1 cup Whole wheat flour (atta) Gram flour (besan) Fenugree k leaves (methi),fin ely chopped Turmeric powder Red chilli powder Salt 1/4 cup 1 teaspoon

1/2 cup

1/4 teaspoon 1 teaspoon to taste 1 teaspoon

Sugar

Method To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape ea

Ingredients Milk Almonds, blanched and peeled

1 1/2 litre 1/2 cup

10-Aug Pistachios

Sugar Saffron (kesar)

3/4 cup a few strands

Sunflower 2 seeds tablespoo (charoli/ch ns ironji)

Method Reserve a few almonds for garnishing and make a paste of the rest. Slice the reserved almonds and pistachios. Bring milk to a

Go

Ingredients
To Be Mixed Together Into A Masala

1 cup freshly grated coconut 1/2 cup finely chopped coriander (dhania) 1/3 cup finely chopped green garlic (hara lehsun) 1 tbsp coriander-cumin seeds powder 2 tsp ginger-green chilli paste 1 1/2 tsp chilli powder 1 tbsp sugar 1 tbsp lemon juice salt to taste
Other Ingredients

1 cup baby potatoes , peeled 1rawbanana,cutinto25mm.(1)cubes 3 to 4 brinjals , small black variety 1 1/4 cups rangoon vaal (lilva beans/double beans) , stringed and cut into halves 3/4 cup purple yam (kand) , peeled and cut into cubes 3/4 cup yam (suran) , peeled and chopped 1/4 cup fresh toovar (arhar) dana 1/2 cup methi muthias 2 tbsp oil 1/2 tsp carom seeds (ajwain) 1/4 tsp asafoetida (hing) a pinch of soda bi-carb salt to taste
For The Garnish

2 tbsp finely chopped coriander Method

1. Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments. 2. Stuff the vegetables evenly using of the prepared masala mixture and keep aside. 3. Combine the double beans, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marin 4. Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and saut on a medium flame for a few seconds. 5. Add the stuffed vegetables, marinated vegetables, methi muthias, salt and 2 cups of hot water, mix gently and pressure cook on a high f 6. Lower the flame and pressure cook for another whistle.

7. Allow the steam to escape using natural release method,(refer handy tip )before opening the lid. Serve hot garnished with coriander. Handy tip: 1. Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down

Fresh pigeon peas (kacha tuvar),Gram flour (besan),Surti papdi

all portions and shape each into one-inch long half-inch thick rolls. Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat

stachios. Bring milk to a boil, stirring continuously. Simmer over low heat till milk coats the back of the spoon. Stir in almond paste dissolved

well and keep aside to marinate for 8 to 10 minutes. m flame for a few seconds. d pressure cook on a high flame for 2 whistles.

arnished with coriander.

ssure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the b

uthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent paper and set aside. In the same oil lightly fry

n almond paste dissolved in half a cup of water or milk and mix well. Add sugar and saffron and cook till sugar gets fully dissolved. Chill and s

e pressure can cause the beans to split apart.

In the same oil lightly fry the potatoes and purple yam separately till light golden. Drain and place on an absorbent paper and set aside. For

fully dissolved. Chill and serve garnished with sliced almonds, pistachios and chironji

paper and set aside. For the stuffing mix together green garlic, coriander leaves, green peas, coconut, green chilli paste, a pinch of sugar, le

aste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banan

of brinjals and raw banana pieces. Heat two tablespoons of the oil left after deep frying. Add ajwain and saut. Add leelva tuvar and surti pap

eelva tuvar and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes. Open the lid and sprinkle a litt

n the lid and sprinkle a little of the stuffing mixture. Place the brinjals in a layer over th