Thursday, December 24, 2020

Katlu pak | કાટલું - બત્રીસું પાક | શિયાળા સ્પેશ્યિલ વસાણું | Gujarati traditional winter special katlu pak or batrisu pak

Ingredients
Wheat flour - 1 cup,
Clarified butter - 1 cup + 2 tbsp, For homemade organic clarified butter recipe click here.
Jaggery - 2/3 cup,
Cashew(finely chopped) - 1/4 cup,
Almond(finely chopped) - 1/4 cup,
Walnut(finely chopped) - 1/4 cup,
Shredded dry coconut - 1/2 cup,
Chironji(charoli) - 1 tbsp,
Melon seeds - 1 tbsp,
Poppy seeds - 1 tbsp,
Dill seeds - 1 tbsp,
Carom seeds - 1 tsp,
Edible gum - 1/4 cup,
Garden cress seeds - 1 tbsp,
Cardamom powder- 1/2 tsp,
Dry ginger powder - 1 tsp,
Katlu \ Batrisu masala powder - 3 - 4 tbsp,
Saffron - 1/4 tsp,
Slivered almond - 1 tbsp,
Slivered pistachio - 1 tbsp.



Method
Grease a tray with some oil and keep aside.


In a pan, heat ghee over medium flame.


Fry 1/4 cup edible gum in batches till it gets well puffed up. Take out in a bowl and keep aside.


Now lower the flame to medium low. Add wheat flour.


Keep stirring and roasting continuously till it gets light golden brown color. Through out the roasting process, flame should be on medium low.



Now add, finely chopped almond, cashew, walnut, poppy seeds, chironji, melon seeds, garden crest deeds, dill seeds, carom seeds and shredded dry coconut. Mix well. Keep roasting and stirring for 2 - 3 minutes over medium low flame..


Now turn off the flame and remove pan from the heat. Add fried edible gum, cardamom powder, saffron, dry ginger powder, cardamom powder and saffron. Reserve some fried edible gum to sprinkle on top. Mix well. Now add jaggery and mix well till it gets well combined.


Transfer mixture into a greased tray. Level it up using spatula.



Sprinkle with slivered almond,  pistachio and reserved fried edible gum.


Let it set for over night or 8 to 10 hours. After it gets well set, cut into desired size pieces. 


Notes
Adjust amount of ingredients as per taste.
Use desi jaggery for better taste.
Adjust amount of clarified butter and jaggery as per taste.
Grate jaggery, if it comes in block. So that it can be mixed easily with flour.

For video recipe - 



Sunday, December 20, 2020

Pachak Churan | Ajwain Churan | Ajmavari faki

Ingredients
Carom seeds - 1/2 cup,
Pickled limes - 1 large, For home made pickled lime recipe, click here.
Black salt - 2 tbsp. 




Method
Take a pickled lime and cut into pieces. Remove seeds, if any.


Now add carom seeds and mix well with hand as per given below image.


Now let it dry completely.


Now transfer into a mixer grinder jar followed by black salt. Grind into powder.


Transfer into a glass jar.



How to take
Take 1/2 tsp prepared churan followed by water.





For video recipe - 






Tuesday, December 15, 2020

Crispy Karela Fry | Crispy karele ki sabji | Katki karelanu shaak | Kurkure karele | kadkadiya karela

Ingredients

Bitter gourd - 4 - 5,
Salt - 1/4 tsp (to sprinkle),
Oil - 2 - 3 tbsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Chopped garlic - 2 tsp,
Salt - to taste,
Turmeric powder - 1/4  tsp,
Red chilli powder - 1 1/2 tsp,
Coriander & cumin powder - 2 tsp,
Sugar - 1/4 tsp,
Dry mango powder - 1/8 tsp,
Garam masala - 1/8 tsp.

 


Method

Wash and dry bitter gourd well. Peel off the skin and slice using slicer or knife.


Now add 1/4 tsp salt and mix well. Cover and let it rest for 8 to 10 minutes.

Now wash well with water.

Squeeze out water as much as possible from washed bitter gourd. 

Heat oil in a pan over medium low flame. Add cumin seeds followed with asafetida, bitter gourd and chopped garlic.

Mix well.

Let it cook over medium low flame for 5 - 8 minutes. Now add salt and turmeric powder. Mix well.


Now again cook  for another 10 - 12 minutes or till bitter gourd slices becomes crispy.  Keep stirring in between for even cooking.

Add red chilli powder, coriander & cumin powder, dry mango powder, sugar and garam masala. Mix well. Switch off the flame and remove from the heat.

Notes

This curry stays good for 24 hours at room temperature.
This is good for long travel food option with Bitter gourd thepla 0r Methi thepla.
Adjust amount of spices as per taste.
Cooking time may vary as per size of bitter gourd pieces and cooking vessel.
Cook over medium low flame to make bitter gourd pieces crispy.

For video recipe - 


 



Sunday, October 25, 2020

Methi - ringna nu shaak | Fenugreek Leaves & Brinjal Curry

Ingredients

Brinjal - 1 or 1 cup chopped,
Fresh fenugreek leaves (washed and chopped) - 2 cup,
Oil - 3 - 4 tbsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Garlic (roughly crushed) - 2 tsp,
Turmeric powder - 1/4 tsp,
Salt - to taste,
Red chilli powder - 2 tsp,
Coriander & cumin powder - 1 tsp,
Warm water - 3/4 cup.



Method 

Wash and clean fresh fenugreek leaves well. Chop finely and measure 2 cup. Wash and dry brinjal. Cut into cubes as per given below image.

In a pan, heat oil over medium low flame. Add cumin seeds followed with asafetida and roughly crushed garlic.

Saute for a while. Add brinjal cubes and mix well. Let it cook covered over medium low flame for 2 to 3 minute. 

Now add chopped fenugreek leaves. Mix well and cook for another 2 - 3 minutes.

Add turmeric powder and salt. Mix well. Cook covered for 2 - 3 minutes.

Now add red chilli powder and mix well. 

Place a plate over and pour 3/4 cup water. Let it cook for 3 - 4 minutes. Now add half water from plate. Mix well. Let it cook again covered for 3 - 4 minutes. Now add remaining water from plate.

Now add coriander and cumin powder and mix well.


Let it cook covered for 2 - 3 minutes. Switch off the flame and serve.

Notes

Adjust amount of ingredients as per taste.
Amount of water may vary as per desire consistency.
 
For video recipe -