#17 DELICIOUS GUJRATI AND RAJASTHANI FOOD

  1.KHANDVI

Ingredients-

• Besan-1 cup
• Butter milk-2 1/2 cup
• Wheat flour-2 tsp
• oil-2 tbs
• Ginger chilli paste-1 tsp
• Turmeric powder-1/4th tsp
• Mustard seed-1/2 tsp
• jeera-1/2 tsp
• A pinch of heeng
• Few curry leaves
• Salt to taste
• Coriander and greated coconut for garnishing

Method-

• Mix buttermilk,Besan,ginger chilly paste, Turmeric, Asafetida and salt in a thick bottom vessel.Heat and stir continuously.Till the mixture becomes thick.Spread it on a thali.Cut in into one inch strips and roll it in a kadai heat oil
• Add mustard and jeera. And when it splits add curry leaves and spread it on all the rolls.Garnish with fresh greated coconutsand coriander.

2.ALOO WADI

Ingredients-

• Arbi leaves(With black stem)-10-12
• Besan-3 cups
• Tamarind pulp-2 tbsp
• Jaggery-3 tbsp
• Coriander powder-1 tbsp
• Cumin powder-1 tbsp
• Chilli powder-1 tbsp
• Turmeric-1/2 tbsp
• Garam masala powder-1/2 tbsp
• Garlic ginger paste-1 tbsp
• Baking soda- 1/4 tbsp
• Seasame seeds- 1 tbsp
• Khus khus(poppy seeds)-1 tbsp
• Salt to taste

Method-

• Clean the arbi leaves and wipe  them dry.Turn the leaf upside down. Carefully remove the veins and roll a rolling pin over the leaf to flatten the remining veins. Mix all the other ingredients into a thick batter which you can spread on the leaf Apply this  batter over the leaf.Place another leaf in reverse then that of the first leaf. Apply the batter again.Keep adding leaves. you can add up to 5-6 leaves.
• Now carefully fold the sides of the leaves inside.Then start rolling the leaves from bottom till the center.The roll from the top end again till center and place the tips one above the other.Now you have one tight roll.Tie up the with thread to secure it.
• Now steam the roll for 15-20 minutes.Allow to cool.Cut into thin slices about 1 cm thick.Heat a tawa. Add some oil.When oil is hot add sesame seeds.When they begin to splutter.Add the slices of aloo wadi. Shallow fry till golden brown.Garnish with khus khus seeds.Serve hot.

3.MUNG-CHAKLI

Ingredients-

• Moong dal-1 bowl
• Maida(refined flour)-2 bowl
• Cumin-coriander powder-1 tbsp
• Red chilli powder-1 tbsp
• Turmeric-1/2 tsp
• Ajawin-1/2 tsp
• Til-1 tsp
• Salt,according to taste
• Oil for deep frying

Method-

• Take a muslin cloth and tie maida in it tightly.Keep it inside a pressure cooker container and cook it(with water at the base)till the cooker emits three whisties.Take it out and cool it.Then boil moong dal in the cooker for four whisties and soften it.Take maida.mash it with hand and then sieve it.Mix all apices and moong dal with the maida.Knead it to make fine dough.Make small balls out it,shape them into chaklis and deep fry. 

4.SUKHDI 

                                                                                        

Ingredients-

• Wheat flour-1cup
• Jaggery-3/4th cup
• Ghee-3/4th cup
• Almond and cashew for garnishing

Method-

• Heat ghee in a thick bottom vessel.Add wheat flour and stir till it becomes light brown.cool it.
• when it is warm.add the jaggery and mix it well.Spread it on a ghee greased tray.Cut it in diamond shape and decorate with almond and cashew.

5.RAWA DHOKLA (SWEET)

Ingredients-

• Rawa or suji-2 cups
• Fresh curd-1 cup
• Salt-As per taste
• Eno-1 sachet
• Sugar-2 tbsp
• Oil-1 tsp
• Mustard seeds-A few
• Cumin seeds-A few
• Curry leaves- A few
• Sesame seeds-A few
• Hing-A pinch
• Greated coconut(for garnishing)
• Coriander leaves(for garnishing)

Method-

• Mix all the ingredients well.Make a batter after adding a little water and keep it for 20 minutes.Grease a flat- bottomed Borosil container.Pour the mixture into it.Take a small pan. Heat the oil for one-and-a-half minutes.Add the mustard,cumin and sesame seeds,the curry leaves,and hing, and microwave for another minute.Sprinkle this seasoning on top of the dhokla. Decorate with grated coconut and coriander leaves. Cut into pieces and serve with green chutney.

6.DAL BAATI

Ingredients-

For the dal-

• Channa dal-1/3 cup
• Tuvar dal-1/3 cup
• Moong dal (green)-1/3 cup
• Urad dal-1 tbsp
• Whole green moong-1 tbsp
• Red chilli powder-2 tbp
• Coriander powder-2 tsp
• Garam masala-1/2 tsp
• Mustard seeds-1/2 tsp
• Jeera-1/2 tsp
• Amchur powder-1 1/2 tsp
• Heeng (asafetida)-1/4 tsp
• Green chillies-2
• Ghee-2 tbsp
• Tomatoes-2 grated
• salt to taste

For the Baatis-

• Whole wheat flour-3 cups
• Besan-2 tbsp
• Thick malai-1/2 cup
• Ghee-1/2 cup
• Milk-1/2 cup
• Dahi-1 tbsp
• Salt to taste

Method-

• Clean and wash the dals. Pressure cook for 3 to 4 whistles or till cooked. Add salt and turmeric powder while cooking.In a kadai heat ghee and add mustard seeds, cumin seeds, heeng and green chillies, Add the greated tomatoes, coriander, garam masala, chillies and amchur powder and salt. Simmer for 3 to 4 minutes then add the dal to it Adjust the consistency and sprinkle coriander leaves on it before serving.

For the baatis-

• Mix all the ingredients and knead into a firm dough. Keep aside for half an hour. Now form into round shapes and flatten the centre using your thump. Preheat your gas tandoor oven and place the baatis in it. Cook for 20 minutes on low flame, then turn the other side. Before serving dip them into hot melted ghee.

7. CHURMA

 

 Ingredients-

• Baatis-4
• Hot melted ghee-1/2 cup
• Almond and cashewnuts-7 to 8
• Cardamom powder-1/4 tsp
• Powdered sugar-1 to 3/4 cup

Method-

• Grind the baatis in a blender into a fine powder. Add the rest of the ingredients and mix well. Add ghee and form into laddoos.

8.DAHI KE GATTEY

Ingredients-

• Besan-2 cups
• Crushed green chilli-1
• Crushed garlic- 2 to 3 pieces
• Ajwain-1/2 tsp
• Amchur powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Turmeric powder-1/4 tsp
• Coriander powder-1/2 tsp
• Jeera-1/4 tsp
• Sugar-2 pinches
• Oil-3 tsp
• Salt to taste

For the gravy-

• Curd-1 1/2 cup
• Water-1 cup
• Oil-1 tbs
• Green chillies-2
• Mustard seeds-1/2 tsp
• Jeera-1/2 tsp
• A pinch of heeng (asafoetida)
• Turmeric powder-1/4 tsp
• Red chilli powder-1/4 tsp
• Coriander powder-1/2 tsp
• Salt to taste

Method-

For the gattes-

• Combine the besan, chillie garlic, ajwain, amchur powder, red chillie powder, turmeric powder, coriander powder, jeera, sugar, Oil and salt, Mix well and knead into a stiff dough. Now divide the dough into small banana like sticks and cook in boiling water for about 15 minutes. Drain all the water aside, cool and cut into 1/2 inch rounds, preserving the remaining water.

For the gravy-

• Heat oil in a pan, add the hing, mustard seeds, jeera, green chillie, turmeric powder, red chillie powder and coriander powder. Add the gattes, mix well and simmer it for 10 minutes. Then add the ground curd and preserved water in which the gattes have been boiled. Being to a boil for 2 to 3 minutes and serve hot with coriander leaves sprinkled on top.

9.OATS DHOKLA

Ingredients-

• Oats Flour 50 grams

• Gram Flour 200 grams

• Yogurt 1 cup

• Sugar 1 tablespoon

• Baking soda 1½ teaspoon

• Citric acid 1½ teaspoon

• Rice bran oil 5-6 tbsps

• Asafoetida ½ teaspoon

• Mustard seeds 1½ teaspoon

• Green chillies Chopped 3-4

• Curry leaves 16-20

• Sugar 4 tablespoon

Method-

• Put gram flour, oats flour, yogurt, sugar, baking soda and citric acid in a bowl, add sufficient water and mix till smooth.
• Add 3-4 tbsps rice bran oil and mix.
• Heat sufficient water in a steamer.
• Grease the dhokla plates with a little oil. Pour the batter into the plates and fit them into the stand.
• Keep the stand in the steamer and steam for 15-20 minutes. Take the stand out and remove the plates. Cut the dhokla into squares but do not separate them.
• Heat oil in a non-stick pan, add asafoetida, mustard seeds and green chillies and saute till the seeds splutter. Add curry leaves and pour this mixture over the dhokla in each plate.
• In the same pan, cook sugar with ½ cup water till sugar melts. Pour the syrup over the dhoklaand set aside till the syrup is completely absorbed.
• Separate the dhokla squares and serve.