Wednesday, September 30, 2015

Bharela Karela Nu Shak | Stuffed Bitter Gourd Curry | ભરેલા કારેલા નું શાક | કાઠિયાવાળી સ્ટાઇલ થી કારેલા નું શાક સાવ નવી રીતે

Ingredients (serve 5-6)
Karela (bitter melon) - 5 - 8,
Potato - 2 medium sized.

For stuffing
Gram flour - 1 cup,
Coriander (finely chopped) - 1/4 cup,
Salt - to taste,
Garam masala - 1/2 tsp,
Red chilli powder - 1 tsp,
Coriander & cumin powder - 1 tsp,
Turmeric powder - 1/4 tsp,
Sugar - 1/2 tsp,
Oil - 2 tsp,
Cooking soda - pinch,
Water - to form dough,
Lemon juice - 1/2 tsp.

For tempering
Onion - 1 cup,
Tomato - 1 1/2 cup,
Salt - to taste,
Ginger paste - 1/2 tsp,
Garlic paste - 1 tbsp,
Cumin seeds - 1/4 tsp,
Oil - 1/4 cup,
Asafetida - 1/8 tsp,
Turmeric - 1/2 tsp,
Garam masala - 1/4 tsp,
Red chilli powder - 1 tbsp,
Hot water - 4 tbsp,
Coriander & cumin powder - 2 tsp,
Fresh coriander leaves - 2 tbsp.

Wash and dry karela properly. Trim top and bottom part. Peel them and keep aside with skin.

Cut karela in 2 inch long pieces and give a slit without breaking into pieces. Remove seeds from center and create hollow space inside using spoon.

Now add salt to bitter melon and its skin and let it rest for 10-12 minutes.Wash them properly and let them dry in paper towel.

Meanwhile in a bowl, add all the ingredients listed under for stuffing section above (gram flour, cilantro, garam masala, red chilli powder coriander & cumin powder, turmeric powder, sugar, lemon juice, salt, oil) along with washed karela skin and water.

Form into soft chapati dough consistency. Let it rest covered for 10 minutes.

Now stuff all karela pieces with prepared stuffing as per below image. Roll out small balls/muthiya from rest of stuffing, if any.

Now deep fry all karela pieces in medium flame until golden brown color and cooks properly. While frying stuffed karela pieces, wash, peel and cut potatoes in long pieces as per image. Fry them too until crispy. Take them out in paper towel along with fried karela pieces.

In a pan, heat 3-4 tbsp oil and add cumin seeds followed by asafoetida.

Once cumin starts browning, add onion, ginger and garlic paste.

Let it cook until raw flavours of ginger and garlic reduces and onion becomes translucent. Add tomatoes and cook until oil oozing out.

Now add red chilli powder, coriander & cumin powder, turmeric powder garam masala and brown sugar. Mix well.

Now add fried karela pieces and potatoes. Mix well. Add 2-3 tbsp water and mix well.

Cook covered in low flame for 5-10 minutes. Garnish with coriander and serve.

Potatoes are optional.
Adjust amount of spices as per taste.

For video recipe - 

Monday, September 28, 2015

Mix Vegetable Muthiya, A Gujarati western fusion recipe.

(serves 12-15 people)

For Steaming
Zucchini (shredded) - 2 cup,
Green onion (finely chopped) - 1 1/4 cup,
Fresh fenugreek leaves (finely chopped) - 1 cup,
Ginger paste - 1 tbsp,
Green chilli paste - 1 tbsp,
Carrot (shredded) - 1,
Semolina (suji/ rava) - 1/4 cup,
Wheat flour - 1 1/4 cup,
Pearl millet flour (Bajri flour) - 1 cup,
Corn meal - 1/4 cup,
Gram flour - 1 cup,
Red chilli powder - 1 tsp,
Coriander & cumin powder - 2 tsp,
Turmeric - 1/2 tsp,
Asafoetida - 1/4 tsp,
Sugar - 3 tsp,
Cooking soda - 1/2 tsp,
Lemon juice - 1 tbsp,

Oil - 4-5 tbsp,
Red chilli - 2,
Dry fenugreek seeds - 1/2 tsp,
Sesame seeds - 2 tbsp,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1 tsp,
Asafoetida - 1/4 tsp,
Green curry leaves (finely chopped) - 4-5 tsp.
Coriander (finely chopped) - 1/4 cup,
Fresh shredded coconut - 2 tbsp.

Put steamer filled with water, a wire stand and a perforated greased plate in medium heat.

In a mixing bowl, add all the ingredients listed under for steaming section above. Mix well until it gets soft dough like consistency. Moisture from the veggies is enough to form dough. Add more flour, if dough becomes very soft.

Apply oil in your palm and make oblong shape rolls out of dough. Place them in greased plate in steamer as per below image.

Steam covered for 20 - 22 minutes on high to medium flame. Check muthiya by pricking a knife and if  knife comes clear, its ready.

Take out from steamer and let them cool down for 5-8 minutes. Cut them into bite size pieces (about 3/4 inches).

In a pan, heat oil. Add red chillies, dry fenugreek seeds,  mustard seeds followed by cumin seeds, asafoetida, curry leaves and sesame seeds.

As they splutter, add prepared muthiya and stir gently.

Lower the flame and add sugar and freshly shredded coconut. Toast muthiya till they gets light brown color and slightly crispy.

Turn of the flame and serve warm with tea or chutney.

Zucchini can be replaced by Bottle guard.
Add or omit any vegetables of your choice.
Adjust amount of spices as per taste.
Add garlic paste if you wish to.

Thursday, September 24, 2015

Khata Dhokra | ખાટા ઢોકળા |Traditional Gujarati Dhokra

For batter (makes 4 medium size plate)
Rice - 1 cup,
Split Bengal gram (chana dal) - 1/3 cup,
Split Matpe/Black gram (urad dal) - 1/3 cup,
Yellow split mung beans - 1/3 cup,
Dry fenugreek seeds - 1 tsp,
Yogurt - 1/2 cup,
Water - 3/4 to 1 cup (for grinding),
Lemon - 1/2 slice (small) (optional).

For steaming process (for 4 medium size plate)
Turmeric powder - 2 tsp,
Garlic paste - 4 tsp,
Red chili powder - to sprinkle on top,
Green chili(finely chopped) - 4 tsp,
Coriander(finely chopped) - 4 tbsp,
Salt - to taste,
Oil - 4 tsp,
Asafetida - 1/2 tsp,
Sugar - 1 tsp,
Eno fruit salt - 1 tsp,
Oil -  for greasing the plates.

Wash & soak rice, split bengal gram (chana dal) and split black gram (urad dal), yellow split mung beans (mung dal) and fenugreek seeds for 6 - 8 hrs.

Drain all the water. Grind mixture with yogurt and water in a mixer jar or food processor. Grind until it gets right consistency. Consistency should not be too thin but little grainy.

Take out in a steel container and let it ferment covered for 8-9 hrs (over night is preferable). Put half lemon slice in it for better result. After fermentation, remove lemon slice, wash and reuse in steamer. Lemon slice prevents steamer to get dark while steaming.

Put steamer on medium high flame, filled with water (level of water should not touch the plate and amount of water is depending on size of steamer), a wire stand and a greased plate. Take batter and add all the ingredients listed under for steaming process above (green chilli, garlic paste, salt, turmeric powder, coriander, asafetida, sugar, oil, eno fruit salt). Mix well. Pour into heated plate in steamer.

Sprinkle red chili powder and coriander leaves on top. Steam covered  for 12 to 15minutes or until pricked knife comes clear. Repeat above process / steps with remaining batter. Now take out plate and let it cool for couple of minutes. Cut in square or diamond shape.

Serve warm with peanut oil and tea.

Can sprinkle cumin seeds, dry coriander seeds and roughly crushed black peppers on top.
Adjust the amount of ingredients from "For steaming process" as per your like.
Skip lemon in fermentation process, if yogurt is sour enough.
Eno fruit salt can be replaced by cooking soda.
Batter should not be too thin or too thick, else dhokla will not become spongy.
Amount of water in grinding process may vary as per quality of rice and lentils.


Monday, September 21, 2015

Masala Chhas, Mint & Coriander Buttermilk

Yogurt - 1 cup,
Green chutney - 1 1/2 tsp, For the recipe of  green chutney click here.
Black salt - 1/8 tsp,
Ice cubes - 2-3.

Add yogurt in a bowl followed by black salt and green chutney.

Whisk properly.

Add some ice cubes in glass and pour prepared mixture.

Add little sugar if you wish.
Adjust amount of chutney as per taste.