KHANDVI [GUJARTI FLAVOUR]

Khandvi is Gujarati delicacy made using Gram Flour/Chickpea Powder and flavoured with tempering of pungent mustard, spicy green chillies, sweet coconut grates and aromatic coriander leaves. Although I had tasted Khandvi made by my friend, I never ventured into making it at home thinking it’s far from my reach to get those seductive spirals. Then one day while browsing for recipes I saw the recipe it looked easy and i tried and succeed.

REPRATION TIME:10MINUTES
COOKING TIME:15 TO 20MINTUES
Ingredients:
gram flour-1cup
curd-1/2cup
turmeric powder-1/4 tsp
green chilly-2-3
coriander leaves
coconut grated-1/4 cup
curry patta-6
mustered seeds-1/4tsp
salt to taste
Method:
Mix water and curd and make water milk.Add gram flour and salt to the watermilk.Make a smooth thin paste.
Add the batter to kadai and Put on fire. let it boiled till it leaves the sides of kadai.

Never apply oil on the back of the thali.  Pour the batter on it.Spread evenly and thin layer.Spread coriander leaves and coconut on top of the spread batter.

Now divide in 3" and roll it softly.

                                      Rolled piece

Heat oil in a pan add mustered seeds and Curry patta when crackled add green chilly and pour on the khandvi
sprinkle coconut

Eat with green  chutney or sauce.
                              

sending to the event--east or west--food is best

CAPSICUM TOMATO BHINDI[OKARA]

I saw this recipe in T.V.show long back .It looks me something different and new.So i decided to make it for the bookmark Tuesday recipe.Its taste is really different and some how tasty.Try it and enjoy one more taste
of bhindi  [ladyfinger]   [okara]
Ingredients:

Bhindi-250gm

capsicum-1chopped
Tomato-1 chopped
green chilly 1
onion-2medium finely chopped

Turmeric powder-1/2 tsp

Red chilly powder-1/4tsp
Coriander powder-1tsp
methi see
garam masala-1/4tsp
amchur[mango dry powder]-1/4tsp
corn flour-2tsp
oil for fry
salt to taste
Method:
Wash and wipe bhindi.Cut into diamond shape

Sprinkle corn flour and toss nicely so that every piece of bhindi cover by it

Heat oil in a pan and fry the bhindi.Don't over fry.

Heat 2tbsp of oil in pan add methi seeds when it is brown add onion and fry after 5mintues add capsicum and tomato and fry .Cover it so that capsicum becomes soft.Now add green chilly and coriander powder.red chilly powder and turmeric powder fry for a minute.add bhindi and salt cover it till it is done.Now add garam masala and amchoor
Eat with chapati or pratha

TIP

U can skip the fry portion and directly add it but if we fry the bhindi its stickiness will go and enhance the taste.

POSTING TO AKILA'S DISH START WITH C

Potatoes Chops

potatoes chops

Ingredients:
potato-1/2kgboiled and mashed
bread 3 pieces powdered
onion-2 medium finely chopped
ginger-1tsp grated
green chily-2 paste
red chily powdr 1/2 tsp
coriander powder-1tsp
garam masala 1/2 ts
coriander leaves
salt to
oil for frying

Method:

Add all the ingrediends.make balls and flatten on the palm to shape a tikki or can be rolled as shown in the

pic

Heat oil in the karadhi and deep fry the tikki till becomes brown

Eat with green chutney

Mango Pickle & Mango Chutney

   I share with  u all  the recipe of north Indian mango pickle and
sweet mango chutney.Here it is different  way to prepare.
Try it and enjoy  the taste of north.
                                      
                       Mango Pickle
Ingredients:
raw mangoes-1/2 kg
garlic -peeled [optional]
Fennel[saunf]-50 gm
Methi seeds[fenugreek]-25 gm
Kalonj [nigella seeds]20gm
red chilly powder-25 gm
turmeric powder-20gm
salt to taste
Mustard oil-250gm

                                                                                   
METHOD:
Wash and wipe mangoes..Cut into small pieces.keep it  in sun light for 2hours so the water of  mangoes dry .

                                                               
Roast and grind fennel, methi seeds coarsely.
Mix salt  and turmeric powder into mangoes and remained it overnight.
Heat 1/2 the oil in a pan.Let the smoke came out from oil.Take it from fire and cool it but not fully.Add red chilly powder by doing this the colour of pickle is very nice.
Now add all the masala ,garlic pieces , including nigella seeds and oil into mangoes and mix well.
Fill in a glass or ceramic jar.
Pour the remaining oil which is also heated and cooled ,on the top .
Keep in sunlight for 3-4 days.
Tip
If the top of the pickle is covered with oil.,the pickle will not spoil.

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                    Mango chutney           

Ingredients:
Raw mangoes-1kg
sugar -3/4kg
garam masala -2tsp
red chilly powder- 1/.2 tsp[optional]
black pepper-1/2 tsp
big card om  seeds-1/2 tsp
salt to taste
METHOD:
Wash mangoes.peel them.Grate or cut into very small pieces.Mix salt and leave for 1hour.Now put them on fire in heavy bottom pan. Cover it for 5-7minutes so that  mangoes  become  soft.Mash them.Now add sugar and cook it till all the water dried.Add chilly powder  garam masala cardom seeds and cook for 3-4 minutes so that mas alas mixes well to chutney.
it is ready to eat
kids like it most Eat with rice chapati as side dish or use it like jam on bread.

posting to Jaguriti's complete my thali

AMLA CHUTNEY AND AMLA PICKLE

Amla is the most potent natural source of Vitamin C. In fact, this tiny fruit has as much Vitamin C as two oranges. Vitamin C, when taken in the form of supplements, is not always easily absorbed. But when you eat an amla berry, the Vitamin C present is easily assimilated by body. Amla helps strengthen the liver, and rid the body of these toxins. It thus helps purify and clean the blood. This is why.It also prevents premature graying of hairs and dandruff. Indian women generally use Amla to wash their hairs, which act as natural hair conditioner.

Today i am not getting good amla bec it is out of season.i am giving two simple recipes which can be used in our daily meal and get the benifit of amla.

                                        
AMLA CHUTNEY

Ingredients:

Amla-5

onion-1big

green chilly-3[can add more as per your taste]

ginger-20gm

coriander leaves[optional]

salt to taste

                                                

                                    

Method

Wash all the ingredients, grind in the mixer coarsely and make a smooth paste. Add salt to taste.

I do not use coriander leaves but can be added while grinding.



Amla chutney

                                      

                                          
AMLA PICKLE

Ingredients:

amla - 5

green chilly-5

fennle and methi dana powder-2 tsp

turmuric powder-1/2 tsp

mustard oil-2 tbsp

salt to taste

Method

Boil amla in pressure cooker till 2 whistles. Peel it after cooling it.
Smoke heat mustard oil in a pan. Remove pan from the burner once it starts leaving smoke. Let it cool.
Now again keep the pan on fire, add green chilly and after 1 minute add masalas, boiled amla and salt. Cover it for 5 minutes so that all spices mix well with amla.

It is now ready to eat.
This pickle can be perserved for a week. Store it in refrigerator.

Amla Pickle

sending to PRIYA'S BIG CHUTNEY CHOW DOWN

                                                          

Jhatpat Easy Poha

Ingredients:
poha[puffed rice]-2cups
green peas-1/2 cup boiled
fresh corn-1/4 boiled
carrot-2 finely chopped
green chilly-1 crushed
coriander leaves
curry leaves-6-7
lemon juice-2 tbsp
jeera[cumin seeds]-1/2tsp
garam masala-1/4 tsp

oil-2 tbsp

Method:

Wash poha and strain water and keep aside.

Heat oil in a pan add cumin seeds. When it crackles, add curry leaves. Now add all the vegetables and green chilly and mix well.

Add poha, salt and garam masala. Sprinkle water and cover it for 5 minutes.

Add lemon juice in the end amd mix again.

Garnish with coriander leaves
Serve with green chunty or tomato sauce.
Can be eaten as it is.

Posting this recipe to Kuriniji's healthy recipe--poha

Raddish Pratha

Ingredients:

Raddish-2grated
Wheat flour-3cups
Leaves of raddish-chopped finely

green chilly-2crushed

Thym (Ajwain)-1tsp

Garam masala-1tsp

Salt to taste

Oil for frying

Method:

Make a smooth dough of wheat flour. Squeeze out water from raddish. Mix all the ingredients to make the filling.

Make small balls of dough. Now roll one ball and keep it aside. Roll other ball on the rolling board and spread the mixture of raddish on it.

Cover this with other roti which we already rolled and fix the ends using soft hand.

Now roll it again a little and fry on tava[griddle] applying oil on both sides. Fry on slow fire to make it crispy.

Server with curd or butter or coriander chutney or pickle.
posted to Sanjeeta'sWWC

Instant Dhokla

Ingredients:

Besan: 1/2cup
Curd: 1cup

Suji[rawa]: 1/3cup

Turmeric powder: 1/2tsp Eno[fruit salt]--1Sachs

For Tempering:
Cooking Oil: 1 tablespoon
Curry leaves
Coriander leaves
Green chillies: 8 - 10
Mustered seeds: 1tsp
Salt to taste


Method

Mix besan and Suji in curd.
Add coriander leaves, turmeric powder, salt, some oil and make a smooth paste.
Now add add Eno. Once batter is ready, spread it it on idly stand and cook it for 10 minutes the same way as idlies are done.
When done, let it cool. Cut it into 2 halves.
Take oil in pan, add curry leaves and mustard seeds. When mustard seeds split, add green after slitting them into 2 pieces.
Add dhokla and stir.
Serve hot with green chutney and tomato sauce

I am posting this to Deepthi's good food recipes

Chickpea-Spinach curry

Ingredients:
Black Chana (chick-pea) -100gm
Palak-150 gm
Onion -1finely chopped
Ginger-garlic paste-1tsp
Puree of 2 medium tomatoes
Coriander powder-1tsp
Red chilly powder-1/2 tsp
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Salt to taste
Crumbled paneer-1tbsp
Cooking oil

Method:
Soak black chana overnight and pressure cook for 20 minutes. Boil spinach separtely and grind  coursely.
Heat oil in a pan and fry onion. When it is half fried, add ginger-garlic paste, turmeric and coriander powder and fry for another 5 minutes. Add tomato puree and red chilly powder and fry till it leaves oil. Add boild black chana, spinach, paneer and salt. Add 1/2 cup water to mix all the contents, cover it and cook for another 10 minutes. Sprinkle garam masala in the end and stir well.
Serve hot with chapatis or pratha.

Spinach is a rich source of iron and should be added to kids' diet. Black chana is also rich in vitamins and gives energy.

I am posting this recipe toAKILA'S DNSW-C

Paneer Kachori

Ingredients:

MAIDA-100GM

CORN FLOUR - 1 TBSP

PANEER-100 gm, MASHED

GREEN CHILLY-1

MINT LEAVES-2TBSP

KASOORI METHI-2TBSP

CARROT -1, FINELY CHOPPED

GINGER- 1 TBSP

SALT TO TASTE

COOKING OIL FOR  FRYING

Method:

Take 1 tsp of oil and fry mint leaves ginger, green chillies for 5 minutes and grind them coarsly once it cools down.

Mix all the ingredients in flour with 2 tbsp oil and knead it as a hard dough.

Make small balls and roll on the rolling board.

Heat oil in the pan and fry paneer kachori.

It can be eaten as it is without any side dish. The best match is aloo ki sabji or any pickle.

I am posting this recipe to Kirti started by Denny serve it---fried