REGIONAL RECIPES

Recipe : Boondi na Ladoo

Serving Size : 4 Preparation Time :0:30Categories : Aaj Ni Mishtan

Amount Measure Ingredient200 grams Bengal gram flour1/4 teaspoon Soda bicarbonate100 grams Sugar

50 milliliters Water1 teaspoon Cardamom powdered10 grams Pistachio nuts –

blanched50 grams Ghee

Method1. Make a thick batter with gram flour and soda dissolved in a little water.2. Heat the ghee in a kadai drop the batter through a perforated spoon or sieve. Fry for 1-2 minutes.3. Dissolve the sugar in water and heat over low flame until sugar reaches two string consistency. 4. Put the fried boondi into the syrup.5. Mix well and add cardamom powder.6. Add blanched pistachio to the boondi syrup mixture.7. Form balls between the palms. Serve cold sprinkled with cardamom powder.

NOTES : The literal meaning of a "boond" is a drop, hence the term means the drops of gram of which this Ladoo is made.

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Dahinvalu Batetanu Shak

Serving Size : 4 Preparation Time :0:20Categories : Apnu ShakAmount Measure Ingredient500 grams s potatoes -- boil and cut

halve

-------- ------------ --------------------------------225 grams curd -- beaten 1 piece ginger -- paste 3 nos green chillies -- paste 1/2 pods garlic -- paste 3/4 teaspoon turmeric powder 1 teaspoon chilli powder 2 tablespoons ghee to taste salt1. Mix boiled potatoes, curd, ginger, chillies, garlic, turmeric, chilli powder and salt.2. Set aside for 1 hour.3. Warm ghee in a shallow pan and on a low flame fry the potatoes until golden brown.

4. Add ghee at a time if required.

Serve hot with puris or chappatis.

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NOTES : Potatoes cooked with curd-- a wonderful and delicious combination. * Exported from MasterCook *

Flower Batetanu Shak

Recipe By : Serving Size : 4 Preparation Time :0:22Categories : Apnu Shak

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 750 grams Cauliflower -- cut into flowerets 150 grams Potatoes -- 1" cubes 3 No Green chillies -- slit lengthwise 1/2 teaspoon Mustard seeds 1/2 teaspoon Turmeric 1/2 Cumin powder 1/2 teaspoon Coriander powder 1/2 Bunch Coriander leaves -- chopped 45 milliliters Oil to taste Salt

1. Heat the oil in a kadhai and add the mustard seeds.

2. Once they start crackling, add the green chillies.3. After a minute, add potatoes, and enough salt for the potatoes.4. Lower the flame and cover with a lid. Keep stirring frequently. 5. When the potatoes are half cooked, add cauliflower and salt. 6. Cover once again and allow to cook. stir frequently. 7. When the vegetable is done, add turmeric, chilli, cumin, coriander powder and fry over a high flame for 3 minutes.

Garnish with chopped Coriander leaves and serve hot with Chappatis. NOTES : A Cauliflower and Potato dish, which is cooked most frequently in Gujarati homes. * Exported from MasterCook *

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Flower Vatananu Shak


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 750 grams Cauliflower -- cut into florets

150 grams Green peas 3 No Green chillies -- slit lengthwise 1/2 teaspoon Mustard seeds 1/2 teaspoon Cumin powder 1/2 teaspoon Coriander powder 1/2 teaspoon Turmeric 1/2 teaspoon Chilli powder 45 milliliters Oil 1/2 Bunch Coriander leaves -- chopped To taste Salt

1. Heat oil in a kadhai and add mustard seeds. 2. Once they start crackling, add green chillies. 3. After a minute add drained cauliflower and salt. 4. Lower the flame and cover with the lid. keep stirring frequently. 5. Add the boiled peas when cauliflower is almost cooked. 6. Add turmeric, chilli and cumin and coriander powder and fry over a high flame for 3 minutes.

Garnish with chopped coriander leaves and Serve hot.NOTES : A Cauliflower and Green peas preparation. It is one of the every day vegetable dishes eaten by the Gujaratis.

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Kanda, Bateta Ane Ringana Nu Bharat

Recipe By :

Serving Size : 4 Preparation Time :0:30Categories : Apnu Shak

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 375grams Potatoes 375grams Onions 1/2 Kilogram Brinjals 1/2 No Coconut -- grated 1/2 Bunch Coriander leaves -- chopped 10 grams Ginger -- grind 3 No Green chillies -- grind 1 Tablespoon Cumin powder 1 Tbsp Coriander powder 250 milliliters Oil To taste Salt

1. The potatoes: peel and slit the potatoes crosswise without separating them. The onions: skin the onions and slit crosswise without separating them. The brinjals: slit the brinjals, crosswise after removing their stems.2. Mix together the grated coconut, the coriander leaves, ginger, chillies and cumin and coriander powder and salt. 3. Stuff the potatoes, onions and brinjals with the filling. 4. In a large, flat-bottomed pan, heat the oil and add the vegetables. cover the pan with a lid, place on a slow flame and cover the lid with water. 5. Cook the vegetables on a low flame, stirring at regular intervals.

6. Adjust the seasoning to taste. 7. Once the vegetables are tender, remove from the flame.

Serve hot with hot Rotlis or Khichdi.

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NOTES : A simple dish of stuffed onions, potatoes and brinjals cooked only in oil and truly delicious. * Exported from MasterCook *

Karela Bhinda Nu Shak


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 400 grams Lady's fingers -- cut 1/2" cross 150 grams Bitter gourd 1 teaspoon Red chilli powder 1 teaspoon Cumin powder 1 teaspoon Coriander powder 1/4 teaspoon Asafoetida 1/2 teaspoon Turmeric 1 1/2 teaspoons Sugar 45 milliliters Oil To taste Salt

1. Bitter gourd: cut the bitter gourd to get circular slices.

2. Be careful to cut as thin as possible.3. Add salt and keep aside for an hour. 4. Squeeze out all the liquid from it.5. Heat oil to smoking point in a frying pan. 6. Add the asafoetida powder and both the vegetables. 7. Saute over a medium heat for 10 minutes. 8. When cooked, add the turmeric powder, red chilli powder, cumin, coriander powder, sugar and salt. 9. Fry for about 5 minutes till done.

Serve hot with Doodh pak, Puri and Khaman Dhokla or just with Gheevali rotlis.

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NOTES : A Bitter gourd and Lady's finger vegetable dish which is, unique in its combination as well as its taste. This dish is a favourite in Kutch. * Exported from MasterCook *

Kobi Vatananu Shak


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 500 grams Cabbage -- shredded 250 grams Green peas 3 No Green chillies -- slit lengthwise

1/2 teaspoon Mustard seeds 1/2 teaspoon Turmeric 1/2 teaspoon Chilli powder 1/2 teaspoon Cumin powder 1/2 teaspoon Coriander powder A pinch Asafoetida 30 milliliters Oil To taste Salt

1. Heat oil in a kadhai and add mustard seeds. 2. Allow to crackle, add green chillies then asafoetida. 3. Add cabbage immediately and then salt. 4. Cover and cook over a medium flame, stirring frequently. 5. When the cabbage is almost cooked, add the peas cover with the lid. 6. After 3 to 5 minutes, add the turmeric, chilli and cumin and coriander powder and the vegetable over a high flame for 3 minutes. 7. Add the seasoning to taste.

Tastes great served with rice and buttermilk.

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NOTES : This Cabbage and Green pea vegetable is excellent for roughage and a must for cabbage lovers. * Exported from MasterCook *

Oondhiu


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 100 grams Yam 350 grams Potatoes -- peel and cut length 200 grams Sweet Potatoes 200 grams Small Brinjals -- quaters lengthwise 3 No Banana -- quaters lengthwise 250 grams Beans 85 milliliters Oil 1 No Coconut -- grated 1/2 Bunch Coriander -- chopped 1 Pod Garlic -- chopped 10 grams Ginger -- paste 5 No Green chillies -- paste 30 grams Sugar 1/4 teaspoon Asafoetida 1/4 teaspoon Soda bicarbonate To taste Salt 1 Bunch Fenugreek leaves 1/2 teaspoon Turmeric powder 2 teaspoons Chilli powder 115 grams Bengal gram flour 1 No Lime 30 milliliters Hot Oil

1. The yam and sweet potatoes: Peel and cut into 1" cubes.

2. Fenugreek leaves cut and sprinkle with salt.3. For the dumplings: Mix the fenugreek leaves, a pinch of turmeric, chilli powder, gram flour, hot oil and salt to taste.4. For the filling: Mix together the grated coconut, coriander leaves, garlic, ginger, green chillies, sugar, soda bicarbonate, asafoetida and salt.5. Divide the above mixture into three portions 6. Stuff the brinjals, potatoes with 2 portions. 7. Smear the yam and the sweet potatoes with the remaining third filling. 8. Heat oil in a shallow pan. When hot add the remaining filling mixture . 9. Saute well. Add water and bring to a boil.10. Then add the beans and a pinch of soda and cook over a low flame. 11. Add stuffed brinjals and cook with for another 10 minutes. 12. Add rest of the vegetables except the bananas and cook for another 10 minutes till all cooked. 13. Add fried dal balls and bananas and let it simmer till all fat separates.

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Pattar Kolu Ane Guvar Nu Shak


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 150 grams Red Pumpkin 250 grams Cluster Beans -- string cut 1" 30 grams Jaggery 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder 1/4 teaspoon Soda bicarbonate 45 milliliters Oil 1 teaspoon Coriander powder 1 teaspoon Cumin powder To taste Salt

1. Slice pumpkin into 1" long and 1/4" thick slices. 2. Place the cut beans in a vessel, along with water and soda. 3. Oil and salt. cover and cook on medium flame till it is half cooked. 4. Add the pumpkin and all the other ingredients. 5. Continue cooking for 10 minutes on a slow flame until all the vegetables are cooked well. 6. Adjust seasoning to taste especially the jaggery and salt. 7. This dish has a slightly thick gravy.

Serve hot with rice or rotlis.

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NOTES : This is Sweet Red pumpkin and Cluster bean dish, with lots of gravy. It is one of the pleasant ways of eating Guvar (cluster beans).

Ringana Valore Nu Shak


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 350 grams Brinjals 150 grams Broad beans 1 1/2 teaspoons Ginger and Chilli -- paste 100 grams Tomato /2 teaspoon Turmeric 45 milliliters Oil To taste Salt

1. Brinjals cut into 1" long and 1/2" thick pieces. 2. Beans thread and divide into halves and further tear each half into two pieces. 3. Cut the tomatoes into quaters. 4. Put in the beans, salt, oil and water in a pan. 5. Cover with a lid containing little water and cook over a medium flame for 4 minutes.

6. Add the brinjal and stir. Cover once again and cook for 10 minutes. 7. Now add the ginger chilli paste, tomato, turmeric powder and stir. 8. Cover with the lid and cook until well done. Adjust the seasoning. 9. The vegetables should be well cooked and have a little gravy. Serve hot with hot Rotlis or BhatNOTES : This is a Broad Beans and Brinjal preparation which is typical of this cuisine not only in the way it is made, but in its taste as well.

Rinyanana Sambhariya


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 750 grams Brinjals -- slit lengthwise 60 grams Coriander seed 60 grams Khus-khus 1/2 Pod Garlic 1/2 Bunch Coriander leaves 2 No Coconut 30 milliliters Tamarind -- pulp 3/4 teaspoon Turmeric

2 teaspoons Chilli powder 1/2 teaspoon Garam masala 60 milliliters Oil To taste Salt

1. Stuffing masala: roast together coriander seeds, khus-khus and dry coconut.2. Remove from flame and add to it garlic, coriander leaves, turmeric powder, chilli powder and garam masala, grind to a fine paste.3. Stuff the brinjals with the ground masala and set aside. 4. Saute the whole briinjals in oil, on a low flame, turning them frequently till cooked on all the sides. 5. This will take approx 45 minutes. 6. Add the tamarind water stir for 2 minutes and adjust the seasoning.

Serve hot with Gheevali rotlis.

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NOTES : Stuffed Brinjals prepared the traditional way. * Exported from MasterCook *

Sambhariya Bhinda


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 500 grams Lady's Finger 100 milliliters Yogurt Oil -- For frying to taste Salt 2 No Coconut -- grated 1/2 bunch Coriander leaves -- chopped 1 teaspoon Ginger -- paste 1 teaspoon Green chilli -- paste 1/2 teaspoon Cumin powder 1/2 teaspoon Coriander powder

1. Lady"s finger: Wash and pat dry. 2. Cut off the stems and slit vertically to the depth, possible to fill the lady's finger with the stuffing.3. Mix together all the ingredients and stuff the lady's finger. 4. Heat oil in a frying pan to smoking point and on a medium flame fry the lady's fingers until they wilt and cook.5. If the oil gets too hot. Lower the flame. 6. Do not burn the lady's fingers. Drain the lady's finger and set aside. 7. Whip the curd and put the hot lady's finger into the curd. 8. Transfer the bindis and curd to the flame and on a slow fire cook for 3-4 minutes. 9. Do not bring to a boil. Adjust seasoning to taste and serve.

Serve hot with Gheevali rotlis or Dal bhat.

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NOTES : This is a delicious preparation of Stuffed Lady's fingers, typical to this cuisine. * Exported from MasterCook *

Shak Vali Mag Ni Dal


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 200 grams Moong dal -- soak 1/2 an hour 150 grams Spinach -- shredded 100 grams Cauliflower -- cut into florets 50 grams Potatoes -- 1" cubes 35 grams Onions -- sliced 750 milliliters Water 3/4 teaspoon Chilli powder 1/2 teaspoon Turmeric 1 teaspoon Coriander powder 1 teaspoon Cumin powder To taste Salt

1. Once the dal has soaked for 1/2 an hour, drain off the water and place in a vessel, along with water, spinach, cauliflower, potatoes and onion.

2. Season with salt and add the turmeric powder, chilli powder, coriander and cumin powder. 3. Bring to a boil over a high flame.4. Remove any scum which collects on the surface of the dal and cook over a low flame, for approx 1/2 an hour, or cook until cooked. 5. Stir vigorously until the dal is well blended. 6. Adjust the seasoning to taste. 7. Remove from the flame and set aside. 8. In a small tavdo warm the ghee over a low flame. 9. Once Heated add the asafoetida powder and cumin seeds. 10. Once the seeds crackle, remove from the flame and empty the vaghar, into the dal; and vegetable mixture. 11. Return the dal and vegetable shak to the flame. 12. Mix well adjust the seasoning.

Garnish with chopped coriander leaves and serve with piping hot Rotlis or Rice.

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NOTES : A sumptuous Dal and Vegetable dish, very nutritious and delicious too. * Exported from MasterCook *

Valore Moothia Nu Shak


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 500 grams Broad beans 1 1/2 teaspoons Ajwain 60 milliliters Oil 3/4 teaspoon Turmeric 1 teaspoon Red Chilli powder 1 teaspoon Cumin powder 1 teaspoon Coriander powder To taste Salt 200 grams Bengal gram flour 1 bunch Fenugeek leaves 1/4 teaspoon Asafoetida

1. Thread and divide into halves and further tear each half into two. Wash and set aside. 2. For dumpling: Make a well in the centre of the flour, add all the dumpling ingredients and mix well enough to make a soft dough. Knead well set aside.3. put washed broad beans in a vessel with water, salt, ajwain and oil. cover and cook on a medium flame for 8 minutes.4. Now add turmeric, red chilli powder, cumin, coriander powder and stir. 5. Adjust the seasoning to taste. 6. Knead the dumpling dough well and wet the hands with water and shape into oblong dumplings. 7. Place one at a time into the vegetable dish. 8. Reduce the flame slightly and cover with a lid and let it cook till the oil separates .

9. Take care when turning they shouldn't get mashed.

Serve with hot Gheevali Rotlis.

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NOTES : This is a Broad beans and Spiced Fenugreek dumpling preparation, which is a little time consuming but the results are all well worth the efforts. A truly delicious vegetable preparation.

Chhundo

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Athaana Ane Kaacha Athaana

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Kilogram Raw mangoes 1 teaspoon Turmeric 2 Tablespoons Ground cumin 50 grams Red chilli powder To taste Salt Sugar -- equal to shred mango

1. Deskin and shred mangoes. 2. Add salt and turmeric and set aside. rub well with the hands. 3. Place the mangoes in the large vessel and add sugar.

4. Mix well and keep for 1 day. 5. Cover the mouth of the vessel with a muslin cloth tied in place. 6. Keep the vessel in the sun for 8-10 days. 7. After that add red chilli powder and ground cumin powder. 8. Mix well, cover the mouth and return the vessel to sun for the specified period of 5 days.

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* Exported from MasterCook *

CHANNA NI DAL NI KHICHDI

Recipe By : Serving Size : 4 Preparation Time :2:35Categories : Bhat Ane Khichdi

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 100 grams Split bengal gram 100 grams Basmati rice 2 1/2 teaspoons Cumin 1/2 teaspoon Turmeric 525 milliliters Water 2 1/2 Tablespoons Ghee

1. Put the soaked gram, turmeric and salt in a large pan. 2. Cook on a medium flame until the gram is tender.

3. Add the rice and cover and cook on a medium flame till all the water has evaporated. 4. Adjust the seasoning. Season the Khichdi with Cumin seeds and serve piping hot.NOTES : This is Cumin flavoured, Split bengal gram and Rice khichdi. Hardly spiced but delicious.

Bhindani kadhi

Recipe By : Serving Size : 4 Preparation Time :0:30Categories : Dal Ane Kadhi

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 450 grams Sour Yogurt 150 grams Lady's finger 30 grams Bengal gram flour 1/2 teaspoon Turmeric 1 teaspoon Red chilli powder 1/2 Bunch Coriander leaves -- chopped To taste Salt 3/4 teaspoon Mustard seeds 25 milliliters Oil 1/4 teaspoon Asafoetida

1. Cut the lady's finger into 1/2" diameter pieces. 2. Beat the yogurt.

3. Season the kadhi in the usual way saute the lady's finger until cooked and add to the kadhi. 4. Simmer for 10 minutes. Garnish with chopped Coriander leaves and Serve hot.

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NOTES : An Unconventional kadhi with Lady's finger.

Chhutti Mag Ni Dal


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 200 grams Moong dal -- soak 1/2 an hour 1 teaspoon Red chilli powder 1/2 teaspoon Turmeric 1 1/2 teaspoons Cumin powder 1 1/2 teaspoons Coriander powder 1/2 teaspoon Mustard 1/4 teaspoon Asafoetida 30 milliliters Oil To taste Salt 1/2 Bunch Coriander leaves -- chopped

1. Heat the oil in a pan and add the mustard seeds and asafoetida.

2. Once they start crackling, add the dal after draining off the water.3. Add water. Season with salt and all the spices.4. Stir and cover pan with lid. If dal begins to stick to the bottom of the pan, add some water. 5. Cook until the dal is tender but not over cooked.

To serve with Bhat or Kadhi.

NOTES : This dry dal is eaten with hot Rotlis and Kadhi.

Fajaeto


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 175 milliliters Yogurt -- whisk and add water 1 Tablespoon Bengal gram dal 4 No Green chillies -- slit lengthwise 2 Sprigs Curry leaves 1/4 teaspoon Turmeric 1 1/4 Tablespoons Jaggery -- chopped 1 Tablespoon Ghee 75 grams Mango pulp -- pureed To taste Salt 1 1/2 teaspoons Cumin 1 No Whole red chillies -- slit and remove seed

1/2 Bunch Coriander leaves -- chopped

1. Cook the yogurt gram flour mixture, stirring constantly for about 10 minutes. 2. Add the green chillies, curry leaves, turmeric, jaggery and salt then simmer. 3. Season with ghee, cumin seeds and red chillies. 4. Mix the mango puree into the fajaeto and cook for 10 minutes. Garnish with coriander leaves and serve hot.NOTES : A unique improvisation of the Kadhi, prepared with ripe Mango pulp-- is worth trying.

Fangevela Mag


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 250 grams Whole moong -- soaked overnight 350 milliliters Water 1/4 teaspoon Turmeric 3/4 teaspoon Red chilli powder 1 teaspoon Cumin powder 1 teaspoon Coriander powder 1/2 teaspoon Sugar To taste Salt

1/2 teaspoon Mustard seeds 1/4 teaspoon Asafoetida

1. Drain the soaked dal and place in the muslin cloth. Tie it tightly. 2. Place in a vessel in a cool place and cover tightly. 3. Set aside for 24 hours, allowing the moong dal to sprout.4. Heat the oil and add mustard seeds. 5. Once they crackle, add the asafoetida and the sprouted moong.6. Add water and seasoning cook for 1/2 an hour or until tender, with lid on. 7. Adjust seasoning to taste.NOTES : This is a healthy, Green gram Sprout preparation, high in protein and easy to make. Serve hot with Gheevali Rotlis, Kadhi and Rice.

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Ganthiani kadhi


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 450 grams Sour Yogurt 150 grams Bhawnagari Ganthias

1/2 teaspoon Turmeric 1 teaspoon Red chilli powder 2 Tablespoons Bengal gram flour To taste Salt 3/4 teaspoon Mustard seeds 1/4 teaspoon Asafoetida 1 1/2 Tablespoons Oil

1. Add the turmeric powder, red chilli powder, bengal gram flour and salt to the beaten curd. 2. Blend well to avoid formation of lumps. Set aside.3. Heat the oil in a pan and add the mustard seeds.4. Once they start to crackle add the asafoetida powder and the curd mixture. 5. Simmer the kadhi on a high flame for approx 10-15 minutes. stir constantly. 6. Add the ganthias and cook for 2 minutes. Serve with hot Rotlis and Rice.

NOTES : Easy to make for unexpected guests.

Kali Dal


Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 225 grams Moong dal 2 Tablespoons Channa dal 1/2 teaspoon Turmeric 1 teaspoon Red chilli powder 1 1/2 teaspoons Cumin powder 1 1/2 teaspoons Coriander powder 1 teaspoon Garam masala 1 1/2 Tablespoons Oil To taste Salt 4 No Cloves 1 piece Cinnamon 1/2 Bunch Coriander leaves -- chopped

1. Soak the dals together for 1 hour.2. After that put water and the dal in a vessel and cook till done. 3. With the help of a whisk make the dal into a smooth consistency and set aside.4. In a separate pan, heat the oil and add the cinnamon and cloves. 5. Pour in the dal along with all the ingredients. 6. Simmer on a medium flame, stirring regularly for about 10 minutes. Adjust seasoning.

Serve hot, garnished with chopped Coriander and Lemon wedge.

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NOTES : This is a split Green gram and Channa dal preparation, which is a little spicy but very tasty.

Khaata Mag


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 225 grams Whole Moong 225 milliliters Yogurt 2 No Green chillies 10 grams Ginger 1/2 teaspoon Turmeric 1 teaspoon Red chilli powder 1 teaspoon Cumin powder 1 teaspoon Coriander powder 1 Tablespoon Jaggery To taste Salt 1/2 teaspoon Mustard seeds 1/2 teaspoon Cumin seeds 1/4 teaspoon Asafoetida 1 Tablespoon Oil

1. Wash and soak the dal in warm water for 1 hour.2. Then put water and dal in a vessel or pressure cooker for boiling .

3. After it has been cooked use a whiisk and mix the dal properly.4. To this dal add the yogurt, ground green chillies, ginger, turmeric, red chilli, cumin, coriander powder, jaggery and salt. 5. Simmer for 10 minutes on a medium flame, stirring constantly.6. In a separate pan, heat oil till very hot and add mustard seeds. 7. Once they crackle add asafoetida. pour the dal into the tempering.8. Mix well and adjust seasoning to taste. simmer for another 5 minutes.

Serve hot with plain Boiled rice or Gheevali rotlis.

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NOTES : This is a typical whole Gram dal preparation. The taste is a little sweet and a little sour. It is usually eaten as a part of an every day meal. * Exported from MasterCook *

Lachko


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 100 grams Tur dal

1/4 teaspoon Turmeric 3 Tablespoons Ghee 450 milliliters Water To taste Salt

1. Soak the dal for an hour.2. Then change water and boil. 3. Strain the dal and keep the dal aside. 4. To the cooked dal add the turmeric powder and season with salt. 5. Mix well on a low flame and add ghee. stir briskly. 6. Adjust the seasoning.

Serve piping hot with Ghee poured over. And is accompanied with Rice and Osaman.

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NOTES : Lachko is traditionally very mild and a contrast to the heavily spiced Osaman. * Exported from MasterCook *

Meethi dal


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

200 grams Tur dal 450 grams Water 1/2 teaspoon Mustard seeds 3/4 teaspoon Cumin seeds 1/4 teaspoon Asafoetida 1/4 teaspoon Fenugreek seed 2 Tablespoons Jaggery 1 No Lemon 4 No Cocum 1 Sprig Curry leaves 1/2 teaspoon Turmeric 1 1/2 teaspoons Red chilli powder 1/2 teaspoon Coriander powder 1/2 teaspoon Cumin powder 10 grams Peanuts 30 grams Ghee To taste Salt

1. Soak the tur dal for 1 hour. 2. Wash it throughly and cook it in a vessel or pressure cooker. 3. After boiling mix it properly till it is thick. to the beaten dal, add 1 1/4 cup water and mix. 4. Heat the ghee in a pan and add the mustard seeds. 5. Once they start crackling, add the cumin, fenugreek, asafoetida, peanuts and curry leaves. 6. Pour the dal into the tempering and add the jaggery, lemon juice, cocum, turmeric powder and salt. 7. Cover and cook for 10 minutes on a medium flame, stirring regularly.

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Serving Ideas : serve hot garnish dal with chopped coriander and coconut.

NOTES : This is one of the most popular dals of Gujarati cooking. It is a sweet and sour dal and is quite delicious. * Exported from MasterCook *

Meethi kadhi


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 400 milliliters Sour Yogurt 2 Tablespoons Jaggery -- chopped 2 Tablespoons Bengal gram flour 3 Sprigs Curry leaves 1/2 Bunch Coriander leaves -- chopped To taste Salt 10 grams Ginger -- chopped 1 piece Cinnamon 5 No Cloves 1/4 teaspoon Fenugreek seeds 1/2 teaspoon Cumin 1/4 teaspoon Asafoetida 1 Tablespoon Oil

1. Whip the yogurt and add water to obtain a pouring consistency.2. Add to it gram flour and set aside. 3. To the yogurt mixture add the chopped ginger, curry leaves, jaggery and salt. Place on a high flame and stir constantly for about 15 minutes. 4. Adjust seasoning to taste. 5. Heat the oil in a separate pan and add the cumin seed first then fenugreek seeds, cloves, cinnamon and lastly asafoetida. 6. Pour the kadhi into this and simmer for 2 minutes. 7. Adjust seasoning. Remove from flame.

Serve hot with Shak Vala bhat or Chhutti Mag ni dal and Rotlis.

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NOTES : This sweet yogurt curry is pleasantly spiced and prepared in all Gujarati homes. It is a must for special occasions and the most popular of all the kadhis. * Exported from MasterCook *

Osaman


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

100 grams Tur dal 450 milliliters Water 1/2 teaspoon Mustard seeds 1/2 teaspoon Cumin seeds 1 piece Cinnamon 1 tablespoon Jaggery 1/4 teaspoon Asafoetida 1 Sprig Curry leaves 2 No Cocum 1/2 teaspoon Chilli powder 10 grams Ginger -- paste 2 No Green chillies -- chopped

1. Soak dal for an hour and cook the dal in 2 cups of water. 2. Strain and set aside. 3. Reserve the dal water. heat oil in a frying pan. 4. Add mustard seeds, cumin seeds, cinnamon and asafoetida. 5. Add the dal water to the spices and bring to a boil. 6. Adjust seasoning to taste and add the curry leaves, cocum, chilli powder, ginger paste, jaggery and chopped green chillies. 7. Mix well and once again adjust seasoning to taste.

Serve piping hot with Rice and Lachko.

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NOTES : This is just tempered dal water. But served the right way is a complete meal in itself.


Sambhariya Ringanani kadhi


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 No Brinjals 125 milliliters Yogurt 1 1/2 teaspoons Chilli powder 1 teaspoon Turmeric 2 teaspoons Ginger Garlic -- paste 10 grams Garlic 8 No Blackpeppercorns 1 piece Cinnamon 1 Bunch Coriander leaves 1 Tablespoon Khus khus 2 Tablespoons pure Ghee To taste Salt

1. Slit the brinjals and keep in salted water.2. Add to the yogurt, ginger garlic paste, garam masala, coriander, cumin powder, chilli powder and mix well then set aside. 3. Grind together all gravy ingredient except green peas, onion and ghee. set aside. 4. Heat the ghee in a shallow pan and saute the whole brinjals on a low flame, until cooked.

5. Cook the brinjals on all four sides, turning frequently. 6. Cook with lid on. in a separate pan heat the ghee, and saute the grated onions til golden brown. 7. Add ground masala and saute for five minutes over a medium flame. 8. Saute until fat separates. add some water if masala sticks to the bottom. 9. Add turmeric and yogurt mixture. 10. Add the boiled green peas and stir. 11. Bring to a boil and adjust seasoning. Add the sauted brinjals and bring to a boil. lower the flame, cover with lid and simmer.

Garnish top with coriander leaves and Serve hot.

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NOTES : A Spicy Egg plant and Yogurt curry which is suitable for special occasions. * Exported from MasterCook *

Traveti dal


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 200 grams Tur dal

2 Tablespoons Moong dal 1 Tablespoon Channa dal 1 No Tomatoes -- chopped 1/2 teaspoon Turmeric 1 teaspoon Red chilli powder 1 1/2 Tablespoons Oil 1/2 teaspoon Mustard seeds 4 No Cloves 1 piece Cinnamon 1/2 Bunch Coriander leaves -- chopped 1 Tablespoon Oil

1. Soak all the dal together for 1/2 an hour.2. After that put dals and water in a vesel and cook till the dals are done.3. In a separate pan heat oil add mustard seeds.4. Once they crackle, add cinnamon, cloves and asafoetida. pour in the dal. 5. With a help of a whisk bring it to a smooth consistency.6. Add the tomatoes and all the other ingredients. 7. On a low flame, simmer the dal for 10 minutes stirring regularly. 8. Adjust the seasoning.

Serve hot, garnished with chopped coriander leaves.

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NOTES : This dal is one of the grandmother's favourite and is prepared daily in some of the houses in Gujarat.


Wateli dal


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 225 grams Split bengal gram -- soaked overnight 6 No Green chillies 1 1/2 teaspoons Cumin seeds 1/2 teaspoon Turmeric 1/2 teaspoon Red chilli powder To taste Salt 1/2 teaspoon Mustard 1/2 Bunch Coriander leaves -- chopped 1/2 teaspoon Asafoetida 3 Tablespoons Oil

1. Grind the soaked dal with green chillies, cumin, cumin and salt, with minimum water.2. Heat the oil in a pan. 3. Add the asafoetida powder cumin seeds and green chillies. 4. Add the gram mixture, turmeric and red chilli powder. 5. Add water and cook gram with lid on, over a medium flame. 6. Once the gram is well cooked and the water has evaporated, remove from the fire.

7. If the grain starts sticking to the bottom of the pan, add water at a time and stir.8. This dal is thick, moist dal with no gravy.

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Serving Ideas : serve this with hot puis or rotlis.

NOTES : This is a ground dal preparation, delicious in its simplicity.


Amiri Khaman

Recipe By : Serving Size : 4 Preparation Time :0:45Categories : Farsan

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Bengal Gram Dal -- Soaked Overnight 1/2 cup Oil 1 teaspoon Mustard Seeds pinch Asafoetida 5 nos Green Chillies -- Paste 10 grams Ginger -- Paste 5 grams Garlic -- Chopped pinch Turmeric Powder 1 tablespoon Sugar 1 cup Milk

2 nos Lemon Juice to taste Salt 1/2 bunch Coriander Leaves -- Chopped

1. Grind the dal coarsely. Heat the oil in a large frying pan and add the mustard seeds. 2. Once they start crackling, add the asafoetida and the dal paste. 3. Stir constantly to prevent dal from sticking to the bottom. 4. Saute constantly on a medium flame, till all the liquid dries up and the dal becomes quite dry. 5. Now add the green chillies, ginger, garlic, turmeric, sugar, lemon juice and salt. 6. Stir and adjust seasoning to taste. 7. Sprinkle milk every 5 minutes and stir constantly until all the milk has been added and evaporated. 8. When the dal separates from the pan, as in shira, Khaman is ready to serve.

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NOTES : Spread the Khaman while hot on a thali and sprinkle with chopped coriander leaves and grated coconut. * Exported from MasterCook *

Bhakarvadi


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 350 Kilograms Potatoes -- Peel And Grate pinch Asafoetida 1 teaspoon Fennel Seeds 1 tablespoon Sugar 1/2 bunch Coriander Leaves -- Chopped 5 nos Green Chillies -- Chopped 10 grams Ginger -- Chopped 2 nos Lemon 2 nos Coconut -- Grated 5 grams Peppercorns -- Powdered pinch Cinnamon -- Powdered 2 nos Cloves 35 grams Sesame Seeds 1 cup Oil to taste Salt 1/2 cup Bengal Gram Flour 2 grams Wheat Flour liter Oil -- for frying

1. Mix together both types of flour and make a well in the centre. 2. Add the oil and enough water to make a stiff dough.3. Heat the oil in a frying pan to smoking point and add the asafoetida powder.4. Immediately add the grated potatoes and saute over a medium flame until cooked, stirring constantly. 5. Remove from flame and cool.

6. Add the fennel, sugar, salt, coriander leaves, green chillies, ginger, powdered spices, lemon juice, coconut, cloves, sesame seeds to the potatoes and mix lightly. 7. Adjust the seasoning to taste and set aside. 8. Knead the dough well and divide into equal portions.9. Roll it flat with a rolling pin. spread the potato mixture on the flat dough surface and make a long roll. 10. Press lightly to slightly flatten the dough. 11. Cut carefully with a sharp knife into 2 1/2 pieces. 12. Heat oil in frying pan till smoking point. 13. Deep fry 2-3 Bhakarvadies at a time till golden brown and crisp.

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NOTES : Serve hot with green coriander chutney. * Exported from MasterCook *

Bhawanagari Ganthia


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Bengal gram flour pinch soda bicarbonate pinch ajwain 15 grams peppercorns -- crushed pinch asafoetida

100 milliliters oil to taste salt

1. Sift the gram flour. 2. Add the crushed peppercorns, ajwain and asafoetida. 3. Heat the oil and add to the flour. Rub in well. 4. Dissolve the salt and soda bicarbonate in 1/2 cup water. 5. Bring to boiling point and cool. 6. Make a well in the centre of the flour and add enough water mixture, to make a stiff dough. 7. Mix a teaspoon of oil to the remaining water and sprinkle over the dough. 8. Knead the dough until quite smooth.9. Heat the oil over a low fire. 10. When just hot, press the dough through the sev mould into the oil. Fry until crisp.

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NOTES : Do not fry these Ganthias overa high flame or they will brown but not turn crisp. * Exported from MasterCook *

Chewdo



-------- ------------ -------------------------------- 500 Kilograms Beaten rice 2 cups Peanuts -- fry light brown 1 cup Cashewnuts -- fry light brown 1 nos Sliced dry coconut -- fry light brown 5 nos Green chillies -- fry till discolour 50 grams Sultanas -- fry till pruned pinch Turmeric 1 tablespoon Red chilli powder 2 sprigs Curry leaves -- fry till wilted 1 tablespoon Sugar 1/2 cup Oil -- to fry to taste Salt CHEWDO MASALA 15 grams Mango powder 10 grams Cumin 5 grams Peppercorns 3 grams Cinnamon 10 grams Red chilli kashmiri 1 tablespoon Oil

1. FOR CHEWDO MASALA : Roast all the ingredients together on a tawa till golden brown and grind fine.2. Heat oil to smoking point in a shallow pan. 3. Deep fry beaten rice till it puffs up and then remove from the flame. 4. When frying rice, sprinkle small quantities of oil at a time or else it will not puff properly. 5. Drain the fried beaten rice on paper towels or on newspaper. mix turmeric with beaten rice. set aside.

6. To the beaten rice and turmeric mixture, add the peanuts, cashewnuts, coconut slices, green chillies, sultanas, curry leaves. 7. Mix well and add chilli powder and chewdo masala. 8. Once again mix well and adjust the seasoning to taste. 9. When the mixture is cold, add salt.

Serve once cool. Store the remaining chewdo in air-tight tins and use as and when required.

NOTES : A 'munchy' that consists of deep fried beaten rice, flavoured with an array of spices.

Handvo


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Rice -- Grind 1/4 cup Split Black Gram -- Grind 1/4 cup Bengal Gram -- Grind 1/4 cup Split Red Gram 5 nos Green Chillies -- Paste 10 grams Ginger -- Paste 30 grams Jaggery liter Hot Water 50 grams Yoghurt

to taste Salt 1 teaspoon Mustard Seeds pinch Asafoetida 1 tablespoon Split Black Gram 1 tablespoon Oil

1. Heat some water meanwhile place the flour in a vessel. 2. Add the soda bicarbonate and mix . 3. Add beaten yoghurt and stir. 4. Add just enough hot water to make a thick mixture of pouring consistency. 5. Stir constantly until very well mixed. 6. Season with salt. cover and set aside overnight to ferment.7. Swiftly beat the fermented mixture for a few seconds the next morning and set aside. 8. Add the green chillies and ginger pastes and chopped jaggery. 9. Adjust seasoning to taste. 10. Heat the oil in a small pan and add the mustard seeds. 11. Once they start crackling add the black gram dal and asafoetida powder. 12. Pour the tempering into the fermented mixture. 13. Mix well and set aside. preheat the oven to 180 degree.14. Pour the batter into a shallow greased baking tray. 15. Bake for 45-50 minutes, or until the surface of the Handvo is golden brown in colour.

NOTES : Serve hot or cool with Kothmir ni chutney.

Khajli


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 500 grams Refined flour 200 grams Ghee 1 teaspoon Ajwain milliliter Oil -- for frying to taste Salt

1. Sieve the flour. add the salt and the ajwain seeds. 2. Rub in the ghee. make a well in the centre of the flour, add enough water slowly, to make a stiff dough. 3. Divide the dough into small portions of equal sizes. 4. Knead the dough portions into small balls. 5. Flatten slightly between the palms. 6. Heat the fat in kadhai, to smoking point. 7. Deep fry the khajlis over very low flame, until golden brown.

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NOTES : Serve hot as far as possible with pickle. * Exported from MasterCook *

Khaman Dhokla


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 500 grams Split Bengal Gram -- Soaked Overnight pinch Soda Bicarbonate pinch Asafoetida 5 nos Green Chillies -- Grind 10 grams Ginger -- Grind 1/2 cup Oil to taste Salt 1 teaspoon Mustard 2 sprigs Curry Leaves 1/2 bunch Coriander Leaves -- Chopped 1 nos Coconut -- Grated

1. Grind the dal and allow it to ferment. 2. Once the dal has been fermented, add half the oil, salt, asafoetida, ground chillies and ginger, soda bicarbonate mixed with a little water. 3. Beat thoroughly once again. 4. Grease a thali or a baking dish, with a little oil. 5. Spread mixture in it to a thickness of 1". 6. Steam and remove. when done , the fork will come out clean. 7. Once the dhokla is cool, cut it into 1 1/2" cubes. 8. Heat the remaining oil in a shallow pan, add the curry leaves and put in all the dhokla.

9. Stir, but be careful not to brake the dhokla pieces. 10. After 2-3 minutes remove from flame.

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NOTES : Garnish the Dhokla with grated coconut and chopped coriander leaves. Serve warm or cold. * Exported from MasterCook *

Khandvi


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 liter Buttermilk 500 grams Bengal Gram Flour liter Water 5 nos Green Chillies -- Grind 10 grams Ginger -- Grind pinch Turmeric Powder to taste Salt 8 nos Kashmiri Red Chilli pinch Asafoetida 1 teaspoon Mustard 1 tablespoon Oil 1 nos Coconut -- Grated 1/2 bunch Coriander

1. Mix together the buttermilk, gram flour and water. 2. Mix all the ingredients together, onto a smooth solution. 3. Cook over a medium flame until all the water has been absorbed and a thick batter like consistency has been obtained. 4. It should be pliable enough to spread. 5. Grease the reverse side of 2-3 steel thalis with a little ghee and spread the mixture as thinly as possible over it.6. The number of thalis you will require depend upon the thickness of the batter. 7. Spread the batter while it is hot. 8. Once you have finished spreading all the batter take knife and cut each into 1/2" to 2" strips.9. Then roll as for swiss roll. 10. Heat the oil in a pan. 11. Add the mustard seeds and once they start crackling, add the red chillies and asafoetida powder. 12. As the ingredient sizzle, pour the contents over the spread khandvi.

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NOTES : Serve garnished with grated coconut and chopped coriander leaves. * Exported from MasterCook *

Mag ni dal na bhajiya


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Split green gram 1 teaspoon Peppercorns -- coarsely ground pinch Asafoetida 50 milliliters Oil to taste Salt

1. Soak the split green gram dal overnight and the next morning, rinse it thoroughly, removing as much green skin as possible. 2. The skin will float to the top.3. Rinse once again, drain the gram and set aside. 4. Grind the gram in a circular grinding stone or an electric grinder without adding any water, until it is coarsely ground. 5. Do not grind the gram fine, or it will soak oil on frying.6. To the coarsely ground gram, add the chilli paste, peppercorns, asafoetida powder and salt. 7. Mix very well, using clean hands. 8. Heat oil to smoking point on a high flame. 9. Shape small balls, between your fingers and drop them into the oil. 10. Deep fry on a high flame for 5 minutes until golden brown and crisp. 11. Repeat the process with all the gram paste is used.

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NOTES : Serve hot with Kothmir ni chutney and Amli ni chutney. * Exported from MasterCook *

Mag ni dal ni Kachori


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 500 grams Refined flour pinch Soda bicarbonate liter Water 100 grams Semolina flour 150 grams Ghee liter Oil -- for fryimg to taste Salt 1/2 cup Split green gram -- soaked overnight 10 grams Ginger -- grated 1/2 bunch Coriander leaves 5 nos Green chillies -- chopped pinch Asafoetida 1 tablespoon Coriander powder 1 teaspoon Cumin powder 50 grams Ghee 25 grams Sultanas 1/4 nos Coconut -- grated 1 teaspoon Chilli powder pinch Turmeric

2 nos Lime 15 grams Sugar to taste Salt

1. Coarsely grind the dal and whisk it to make it light and fluffy. 2. For filling: heat the ghee in afrying pan. 3. Add the split green gram and saute over medium to low heat until cooked. 4. Add the grated coconut, coriander leaves, green chillies, turmeric, chilli powder and salt to taste. 5. Now mix in the asafoetida, ginger and cummin corianderr powder. 6. Stir and add the lime juice and sugar. 7. Cook for a few minutes longer making sure that the mixture is moist but completely devoid of extra water. 8. Adjust seasoning to taste, remove from the flame and add the sultanas. 9. Set aside and start preparing the covering.10. For the covering: add salt to the sieved flour and rub in the ghee. 11. Add the rawa and enough water to make a stiff dough.12. Keep the dough covered with a damp cloth for 45 minutes. 13. Knead well and divide the dough into equal portions.14. Roll each portion, as for puris of 4" diameter and put some of filling mixture in the centre. 15. Bring all the edges of the puri together and seal using a little water. 16. Pinch the edges together. heat the oil until quite hot in a frying pan.

17. Deep fry the kachories on medium heat until golden brown. 18. Drain off the excess oil and remove the kachories onto paper towels.

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NOTES : Best served hot with Amli ni chutney. May also be served cold, with or without the chutney. * Exported from MasterCook *

Meetha Thepla


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Wheat flour 100 grams Ghee 15 grams Jaggery to taste Salt kilogram Ghee -- for shallow frying

1. Melt the jaggery with the ghee. 2. Make a well in the centre of the flour. 3. Remove the jaggery and ghee mixture from the flame and pour it into the flour.4. Mix well and add enough water to prepare a workable dough.

5. Divide the dough into equal portions and shape each of them into small balls.6. Roll out each ball with a rolling pin to form a thick thepla, of circular shape. 7. Shallow fry the theplas, one at a time.

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NOTES : Do not prepare the dough and use for a later time. Prepare it only when you intend to make it. * Exported from MasterCook *

Methi Na Moothia


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 bunches Fenugreek Leaves -- Wash And Fine Chop 2 cups Bengal Gram Flour pinch Soda Bicarbonate 2 nos Lemons liter Water -- For Dough 1 tablespoon Sugar 100 milliliters Oil pinch Asafoetida 5 nos Green Chilli -- Paste 10 grams Ginger -- Paste

to taste Salt 1 teaspoon Mustard 1 teaspoon Cummin 2 sprigs Curry Leaves' 1 tablespoon Red Chilli pinch Turmeric

1. Make a well in the centre of the gram flour, and add the chopped fenugreek leaves.2. Season with mentioned ingredients and mix well. 3. Add just enough water to make a workable dough. 4. Add the water slowly and very little at a time.5. Knead the dough lightly but well. 6. Adjust the seasoning to taste and once again knead. 7. Dampen the palms with a little water and roll the dough into a sausage shape between the palms, of 2" diameter.steam the rolls For 20 minutes on a high flame.8. To test the moothias, pierce with a fork-- it should come out clean when the moothias are done. 9. Take off the flame and cool on a plate. then cut into 1/2" thick pieces. 10. For tempering: heat the oil in apan, add the mustard seeds and let them crackle. add the other tempering 11. Add the moothia pieces and stir fry over a high flame for 5 minutes.

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NOTES : Serve hot with a meal or for tea.


Patra


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 nos Colocasia Leaves 1 cup Bengal Gram Flour pinch Soda Bicarbonate 5 nos Green Chillies 10 grams Ginger 50 grams Jaggery -- Pulp 35 grams Sesame Seeds 50 grams Tamarind -- Pulp 1 teaspoon Coriander Seeds -- Crushed 1 teaspoon Mustard Seeds 100 liters Oil to taste Salt 1/2 bunch Coriander Leaves

1. Make a thick batter with the gram flour and the tamrind pulp. 2. Season the batter. 3. Add the spices and soda bicarbonate.3. Take one colocasia leaf and place it on the wrong side. 4. Spread the batter evenly on the leaf. 5. Put another leaf on top of it and spread more batter.

6. Fold from both sides. roll tightly.7. Tie with a thread throughout the length of the roll. 8. Repeat the method for rest of the leaves. 9. Steam for one hour in a steamer or in a water bath.10. Leave until quite cool. slice into 1/2" thick slices.11. Heat the oil to smoking point in a pan.12. Add the mustard seeds and once they crackle, add the patra saute for 1-2 minutes.

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NOTES : Serve hot garnished with chopped coriander leaves and grated coconut. * Exported from MasterCook *

Phafda


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Bengal gram flour 1 1/2 cups Black gram flour pinch Ajwain 1 teaspoon Chilli powder 1 teaspoon Asafoetida 50 grams Ghee liter Oil -- for frying to taste Salt

1. Mix the gram flours togther. 2. Sieve the flour mixture discarding the residue. 3. Add the ajwain, asafoetida powder and salt to the flour. 4. Make a well in the centre of the flour and add the ghee. 5. Add water, a little at a time to make a stiff dough. 6. Divide into equal portions and knead each one into little ball of 11/2" diameter. 7. Using a chakla belan roll out the dough into very thin puris. 8. Deep fry. Remove when golden brown.

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NOTES : As soon as you remove puris from the oil sprinkle with chilli powder. Phafdas can be eaten hot or cold. * Exported from MasterCook *

Potaya


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Bengal Gram Flour pinch Asafoetida 2 teaspoons Red Chilli Powder pinch Ajwain

50 milliliters Oil liter Water to taste Salt

1. Add the asafoetida, salt, red chilli powder and ajwain to the gram flour.2. Now, add just enough water to make a very stiff dough. 3. Pound the dough with a grinding stone for 3 minutes. 4. Shape the dough into 1 1/4" thick long sausages with your hands. 6. Cut the roll into 1/2" pieces. 7. Place together all the cut dough pieces on a plate and sprinkle oil. mix well. 8. Take each portion of dough and sprinkle with a little flour. 9. Using a rolling pin, roll out into paper thin 5" diameter potayas. 10. Once all the potayas have been rolled heat oil to smoking point. 11. Add one potaya a time and fry until crisp on a medium flame.

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NOTES : drain oil from the potaya on paper towels and serve hot or cold. * Exported from MasterCook *

Rasya Dhokla

Recipe By :

Serving Size : 4 Preparation Time :0:35Categories : Farsan

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Bengal Gram Flour 5 nos Green Chillies -- Grind pinch Asafoetida pinch Turmeric pinch Soda Bicarbonate 50 milliliters Oil liter Water to taste Salt 50 grams Tamarind -- Pulp 25 grams Jaggery -- Pulp liter Water liter Oil 1 teaspoon Kashmiri Red Chillies 1 teaspoon Mustard Seed 1 teaspoon Fenugreek Seed few Cinnamon pinch Turmeric 1 teaspoon Chilli Powder pinch Asafoetida 2 sprigs Curry Leaves to taste Salt 1/2 bunch Coriander Leaves -- Chopped 1/2 nos Coconut -- Grated

1. Make a well in the centre of the flour, add water and make a paste.

2. Set aside for 30 minutes. 3. Then mix again and refrigerate overnight. 4. Remove the flour paste from the refrigerator and allow to warm to room temperature. 5. Add all the ingredients to the flour and mix very well. 6. Grease a 2-3" deep baking tray. 7. Spread the mixture to 1/2 -3/4" thickness and steam for approx 20 minutes. 8. Cool cut into cubes.9. Repeat till the mixture is consumed.10. For the ras: blend the jaggery and tamrind mixture. 11. Strain through a sieve discarding all the residue. 12. Heat oil in a pan to smoking point.13. To it add the mustard seeds, fenugreek seeds, chillies, cinnamon and allow to splutter. add asafoetida powder, salt, the pulp, turmeric, chilli powder and curry leaves. 14. Bring to a boil and simmer for 5 minutes over low flame and then take off the flame.

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NOTES : garnish with coconut and chopped coriander leaves. serve the ras in a small bowl as a dip. * Exported from MasterCook *

Sev


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Bengal gram flour 50 milliliters Oil pinch Soda bicarbonate 1 teaspoon Chilli powder liter Water pinch Ajwain milliliter Oil -- for frying to taste Salt

1. Make a well in the middle of the flour. 2. Add oil and rub well, then all the other ingredients except water and mix.3. Introduce just enough water to make a stiff dough.4. Press the dough through the mould into the hot oil. 5. Stir with a fork as it fries, to prevent sticking together. 6. Once the sev becomes crisp, remove from the flame.

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NOTES : Drain the sev on paper towels, serve hot or as required. * Exported from MasterCook *

Theplas


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Wheat flour pinch Turmeric 2 teaspoons Red chilli powder 2 teaspoons Cumin powder 2 teaspoons Coriander powder pinch Asafoetida 50 milliliters Oil to taste Salt milliliter Oil -- shallow frying

1. Dough: make a well in the centre of the flour and add all the ingredients including the oil.2. Mix well and add enough water to make a dough. Set aside for 20 minutes, covered.3. Knead the dough well and divide into equal portions of small size. Shape the portions into small balls between the palms. roll out each ball into a thin chapatti. 4. Shallow fry the theplas on a tawa: Heat the tawa on a high flame.5. Lower the flame minimum and place a thepla on it. 6. Once the thepla puffs with small air bubbles, turn it over to the other side.7. Increase the flame to medium. 8. Grease the tawa around the thepla with oil and rub some oil over the thepla.9. Turn the thepla over once again. 10. When the thepla has golden brown spots on it, remove at once and repeat the process with all of them.

Various variation can be made using the same recipes like Methi na thepla, Mooli na thepla, Doodhi na thepla.

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NOTES : Serve hot with chhundo or tea. * Exported from MasterCook *

Tikha ganthia


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Bengal gram flour 100 milliliters Oil 2 teaspoons Red chilli powder pinch Turmeric liter Water to taste Salt

1. Rub the oil into the sifted flour. add the salt, chilli powder and turmeric. Mix well. 2. Make a well in the centre of the dough and add just enough water to make a stiff dough. 3. Add the water slowly, to control the consistency of the dough. 4. Heat oil in a kadhai, to smoking point. 5. Press the dough through the sev moulds into the hot oil.

6. Remove from oil when crisp and golden brown and drain onto paper towels or a newspaper.

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NOTES : Ganthias can be eaten hot or cold. They can be served on all occasions. * Exported from MasterCook *

Vatanana Ghughra


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 250 grams Green Peas -- Minced 1/2 nos Coconut -- Fresh And Grate 1/2 bunch Coriander Leaves -- Chopped 2 nos Lemon 10 grams Ginger -- Paste 5 nos Green Chilli -- Paste 10 grams Sugar liter Oil -- for rying to taste Salt 2 cups Refined Flour 150 milliliters Oil -- Hot

1. For dough:-- Make a well in the centre of the flour. 2. Heat the oil and pour it in the centre.

3. Mix well and add teaspoon salt and just enough water to prepare a very stiff dough. 4. Knead very well and make a ball of the dough. 5. Cover with a damp cloth and set aside.6. Heat oil to smoking point. 7. Add the peas, ginger, green chilli paste, lemon juice, sugar and salt. 8. Saute on a medium flame till the peas start sticking to the bottom of the pan.9. Remove from the flame and set aside to cool. 10. Then add the grated coconut and chopped coriander leaves. 11. Mix well and set aside. 12. Adjust seasoning to taste. 13. Now divide the dough into equal sized but small portions. 14. Shape each one into a little ball. 15. Roll each ball into a thin puri of 3" diameter. 16. Place filling in the centre of the puri. 17. Fold over one edge to form a semi circle, similar to a karanjia. 18. Seal tightly and curl the edges. 19. Repeat the process till all the filling is consumed. 20. Place the ghugras in a thali and cover with a damp, thin cloth.21. Just before you serve them, deep fry the ghugras, 4-5 at a time in hot oil till golden brown, on a medium flame.

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NOTES : Serve hot with Kothmir ni chutney.


Bajra Ni Raab

Recipe By : Serving Size : 4 Preparation Time :0:10Categories : Ghar Gaththoo Davao

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Tablespoon Millet flour 1/2 teaspoon Ajwain 450 milliliters Hot water To taste Salt

1. Heat the brass vessel on a low flame. 2. Add the millet flour and saute for 5-7 minutes. 3. Then add hot water, ajwain and salt.4. Bring to boil. Adjust seasoning.

Serve piping hot.

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NOTES : This raab is very effective for colds. It is a thinned roux flavoured with ajwain seeds. * Exported from MasterCook *

Chaa no Garam masalo

Recipe By :

Serving Size : 4 Preparation Time :0:10Categories : Ghar Gaththoo Davao

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons Cinnamon 1 teaspoon Peppercorns 1 teaspoon Cloves 1 teaspoon Dried ginger 1 No Nutmeg 1/2 teaspoon Green cardamom

1. Mix together all the ingredients and broil it. 2. Pound them all in an electric blender and pass through a sieve. 3. Store in a air tight container.

Use 1/4teaspoon per cup of tea.

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NOTES : Garam masala for tea. This is very effective for cold and throat infections and is typically Gujarati. * Exported from MasterCook *

Ghau Ni Raab


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Tablespoons Wheat flour 1 teaspoon Dry ginger powder 2 Tablespoons Jaggery 1/2 teaspoon Almondes -- blanched 2 Tablespoons Ghee 450 milliliters Hot water

1. Heat the ghee and add the flour. 2. Saute the flour until brown. 3. Add hot water, jaggery and ginger powder. 4. Stir until the jaggery has dissolved. Adjust seasoning.

Serve piping hot, garnished with Almondes.

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NOTES : This raab is especially effective for throat ailments. Raab,is basically a roux flavoured with jaggery or spices. * Exported from MasterCook *

Mithu Ane Ajma Nu Pani



-------- ------------ -------------------------------- 1 liter Water 3/4 teaspoon Ajwain seeds 1/2 teaspoon Turmeric powder 4 No Cloves 1 piece Cinnamon 5 No Crushed peppercorns To taste Salt

1. Mix all the ingredients together in a pan. 2. Simmer on a very low flame, for approximately 8 minutes. 3. Sieve through a fine strainer.

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NOTES : This is a strongly spiced portion, which is very effective for fever, cold and throat ailments.


Ab Gosht

Recipe By : Serving Size : 4 Preparation Time :0:00Categories : Muslim & Parsi Non Veg Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 500 grams Mutton 3 nos Tomatoes

4 nos Onions 1 teaspoon Ginger 1 teaspoon Garlic 3 nos Green chillies 1 teaspoon Garam masala 1/4 teaspoon Turmeric 1 teaspoon Cumin powder 2 teaspoons Coriander 1/2 teaspoon Pepper corn powder 2 cups Coconut milk 1/4 cup Gram dal -- soaked overnight 1/4 cup Oil to taste Salt

1. Cut the mutton wash and keep aside. 2. Heat oil , add onions and fry till transparent. 3. Add tomatoes, ginger, garlic and green chilli, turmeric, salt and mutton. fry well and cook. 4. When half done add cumin powder, garam masala, pepper, coriander leaves and gram dal and cook. 5. Finally add coconut milk and cook till done.

Serve garnished with green chillies.

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Channa Ni Dal Na Vaghariya

Recipe By : Serving Size : 4 Preparation Time :0:30Categories : Paryushan Nu Jaman

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 200 grams Bengal gram 5 No Cloves 1 piece Cinnamon 1/2 teaspoon Mustard 1/2 teaspoon Asafoetida 1 Tablespoon Jaggery 2 teaspoons Cumin powder 2 teaspoons Coriander leaves 3 No Cocum 1/2 teaspoon Turmeric 1 teaspoon Ajwain 2 Tablespoons Oil

1. Wash and place in a vessel with water. 2. Cover and cook on a high flame and place aside. 3. Heat oil and add the mustard seeds. 4. Once they crackle, add the cloves, cinnamon, asafoetida, cooked dal, 1/2 cup of water, jaggery, cumin, coriander powder, cocum, turmeric and ajwain. Stir. 5. Adjust seasoning and cover the pan. 6. Cook on a medium flame. Once again adjust the seasoning and serve.

Serve hot garnished with chopped coriander.

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NOTES : This is a sweet, sour and spicy split bengal gram preparation.

Amli ni Chutney

Recipe By : Serving Size : 4 Preparation Time :0:45Categories : Raita Ane Chutney

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 225 grams Tamarind 45 grams Chopped Jaggery 30 grams Cumin 10 grams Coriander seeds 30 grams Red chilli powder To taste Salt

1. Soak the tamarind in water and remove the pulp.2. Grind the tamarind, cumin, coriander, chilli powder and salt until fine. 3. Add the jaggery and grind again until the whole mixture is fine. 4. Place the mixture in a sieve. Add the tamarind liquid. 5. Pass as much of the mixture as possible, through the sieve.

6. Adjust the seasoning. This chutney can be prepared in the blender.

- - - - - - - - - - - - - - - - - -


Kothmir ni Chutney


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Bunch Coriander -- fresh chopped 4 no Green chillies 1/2 no Lemon 15 grams Split bengal gram 1 no Coconut -- grated fresh

1. Grind the gram, coconut, green chillies and salt until fine, using little water as possible, on a grinding stone or blender. 2. Add the coriander and grind finely. 3. Now add the lemon juice. 4. Mix well and adjust seasoning to taste.

- - - - - - - - - - - - - - - - - -


Paka Kela nu Raitu


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 500 grams Yoghurt 3 no Bananas 60 grams Sugar 1/4 teaspoon Turmeric 1 1/2 teaspoons Mustard powder To taste Salt

1. Beat the yoghurt. Add salt, sugar, turmeric, mustard powder and cool in the refrigerator. 2. Cut the bananas into 1/2" thick circles. 3. Add to the yoghurt. mix. 4. Taste and adjust seasoning to taste.

Serve chilled with Rotli and Chhutti mag ni dal.

- - - - - - - - - - - - - - - - - -


Ringana nu Bhartu


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 no Brinjals 400 grams Yoghurt 5 grams Ginger -- paste 3 no Green chillies -- paste 1/2 teaspoon Mustard 1 sprig Curry leaves 1/2 teaspoon Split bengal gram 30 milliliters Oil To taste Salt

1. Grease the brinjals with oil and roast them on a flame. 2. Remove skin and mash them with a help of a fork. 3. Beat and set aside. 4. Add the mashed brinjals, green chilli and ginger paste to the beaten yoghurt. 5. Heat oil and add the mustard seeds. 6. Once they crackle, add the black gram and curry leaves. 7. Pour into the yoghurt and brinjal mixture. Mix well.

- - - - - - - - - - - - - - - - - -


Tameta nu Raitu


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 250 grams Tomatoes 500 grams Yoghurt 1 1/2 teaspoons Cumin powder To taste Salt 1/2 teaspoon Mustard seeds 1/2 gram Split bengal gram 1 sprig Curry leaves 2 no Green chillies 15 milliliters Oil

1. Beat the yoghurt and add to it the chopped tomato. 2. Add cumin powder. Set aside. 3. Heat the oil and add the mustard seeds, urad dal, green chillies, curry leaves. 4. Once the mustard seeds splutter, add the tempering ninto the yoghurt. 5. Adjust seasoning, to taste. Serve chilled.

- - - - - - - - - - - - - - - - - - - * Exported from MasterCook *

--------------- Chingri Maacher Paturi (Prawns Cooked

In Banana Leaves)-- Recipe By : - Serving Size : 1 Preparation Time :0:00- Categories : Fish-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 1 Kg Prawns -- shelled,head removed

- 60 G Mustard Paste- 5 G Turmeric Paste- 2 1/2 G Chilli Paste- 100 Ml. Mustard Oil- 8 Nos Green Chillies- 5 G Salt- 8 Nos Banana Leaves-- * Mix the prawns thoroughly with mustard,

turmeric and chilli paste.- * Add mustard oil, green chillies and salt.- * Place the banana leaves cross-wise on an tawa or

gridle.- * Pour the mixture over the banana leaves and fold

the leaves towards the center.- * Pin togather to form a packet.- * Place the tawa over high heat.- * As the banana leaves gets discoloured the

prawns get cooked.- * Remove from fire and cook the other side also.- * Remove the banana leaf packet an to a platter

and serve.--- - - - - - - - - - - - - - - - - - - -- Serving Ideas : With Rice.-- * Exported from MasterCook *-- Bhunna Chicken

-- Recipe By : - Serving Size : 10 Preparation Time :0:00- Categories : Mutton And Chicken-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 1 1/2 Kg Chicken- 120 G Onion- 10 G Ginger Garlic Paste- 5 G Black Pepper Corn Pwd.- 120 Ml Mustard Oil- 120 Ml Water-- * Combine the chicken with onion paste,turmeric

pwd and cumin pwd.- * Mix garam masala and fry the chichen till

golden brown.- * Bhunnao it well till no moisture is left behind.- * Serve dry.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : khichuri/ parota.--- * Exported from MasterCook *-- Chicken Posto-

- Recipe By : - Serving Size : 8 Preparation Time :0:00- Categories : Mutton And Chicken-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 2 Kg Chicken- 250 G Yoghurt- 250 G Onions- 20 G Ginger- 10 G Garlic- 5 G Chilli Pwd- 10 G Posto(Poppy Seeds)- 5 G Fennel- 60 G Almonds- 60 G Pistachio Nuts- 120 Ml Peanut Oil- 120 Ml Ghee-- * Combine the chicken with yoghurt and chopped

onions and ginger garlic paste.- * Heat oil add the rasins and pistachio.- * Add the chicken, and continue to cook tightly

covered on a very low heat.- * Add ghee and continue to cook till no moisture

is left.- * Garnish with almonds.-- - - - - - - - - - - - - - - - - - - -

- Serving Ideas : pulao--- * Exported from MasterCook *-- Chicken With Coconut Milk.-- Recipe By : - Serving Size : 10 Preparation Time :0:00- Categories : Mutton And Chicken-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 1 1/2 Kg Chicken- 750 Ml Water(Stock)- 120 Ml Oil- 175 Ml Ghee- 10 G Coriander- 10 Ml Lime Juice-- * Make a stock, spiced with onion and ginger.- * Extract coconut milk.- * Add bayleaf, ginger, corriander, chilli and

turmeric pwd.- * Add the chicken and stir .- * Add stock and simmer.- * When the chicken is almost done add the

coconut milk and lime juice.- * Stir it under very high heat.-

-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : polao.--- * Exported from MasterCook *-- Khashir Rezela-- Recipe By : - Serving Size : 8 Preparation Time :0:00- Categories : Mutton And Chicken-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 2 Kg Lamb -- 2' Cubes- 250 G Onion- 30 G Ginger- 45 G Garlic- 6 Nos Cardamom- 6 Nos Cinnamom- 6 Nos Cloves- 250 G Yoghurt -- Beaten- 30 G Sugar- 15 G Salt- 250 G Ghee- 250 G Milk- 4 Strands Saffron-

- * The lamb is throughly mixed with other ingerdients and the pot

- was covered and let to cook on a slow flame for half an hour.

- * Stir the meat until the oil came on top.- * Warm milk add saffron and pour over the meat.- * Add, green chillies, reduce heat to a minimum.- * Simmer and serve garnished with chopped

corriander.-- - - - - - - - - - - - - - - - - - - --- * Exported from MasterCook *-- Kosha Mangsho-- Recipe By : - Serving Size : 8 Preparation Time :0:00- Categories : Mutton And Chicken-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 1 Kg Lamb- 90 Ml Oil- 500 G Potatoes- 4 Nos Cardamon- 2 Nos Cinnamon- 100 G Onion- 10 G Ginger

- 5 G Red Chilli Paste- 20 G Salt- 5 Ml Lime Juice- 5 G Turmeric Pwd.-- * Cut boneless lamb and marinate with salt lime

juice, and turmeric pwd.- * Quarter potatoes and fry them.- * Heat oil, and the whole garam masala.- * Add onions, ginger garlic paste and fry till

brown.- * Add turmeric and the marinated lamb boti.- * Add potatoes and water.- * Dry the gravy.-- - - - - - - - - - - - - - - - - - - --- * Exported from MasterCook *-- Mangshor Curry (Mutton Curry)-- Recipe By : - Serving Size : 6 Preparation Time :0:00- Categories : Vegetables Mutton

And Chicken-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 600 G Mutton -- 1/2-Inch Cubes

- 300 G Potatoes -- Quaters- 200 G Onions -- Sliced- 200 G Onions -- Paste- 5 G Turmeric Paste- 10 G Chilli Paste- 20 G Ginger Paste- 10 G Garlic Paste- 7 1/2 G Salt- 5 G Sugar- 150 Ml. Oil-- * Fry sliced onions till golden brown.- * Add onions,chilli, turmeric, ginger and garlic

pastes.- * Fry and add mutton.- * Add salt and cook, stir fry till all the juices are

absorbed.- *Add water and simmer.- * Add quatered potatoes and sugar.- * Serve hot.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : With Rice, Luchi or Porota.--- * Exported from MasterCook *-- Manngshor Ghugni (Mutton With

Green Peas)-

- Recipe By : - Serving Size : 10 Preparation Time :0:00- Categories : Mutton And Chicken-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 1 Kg Green Peas -- Shelled- 150 G Mutton -- 1/2 Inch Cubes- 2 1/2 G Chiili Powder- 10 G Garam Masala- 10 G Cumin Pwder- 10 G Pepper -- Grounded- 200 G Onions -- Sliced- 125 G Potatoes -- 1/2 Inch Cubes- 1 Nos Coconut -- Diced- 20 G Ginger -- shredded- 150 Ml. Oil- 4 Nos Dry Red Chillies- 4 Nos Bay Leaves- 10 G Salt- 10 G Sugar-- * Heat about 50 gms of oil and fry green peas.- * Add garam masala, pepper and cumin.- * In a seperate karai add ghee and fry the potatoes.- *Remove the potatoes and fry the sliced onions.- * Add meat and mix well.- * Add the onion paste and the chilli paste.- * Add water and simmer the meat over medium

heat.

- * Mix the peas and the mutton.- * Add the fried potatoes and the coconut.- * In a seperate karai add red chillies and bay

leaves and pour over ghugni.- * Mix well and simmer.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : With Radhaballobhi Luchi.--- * Exported from MasterCook *-- Manshor Jhal-- Recipe By : - Serving Size : 8 Preparation Time :0:00- Categories : Mutton And Chicken-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 1 Kg Lamb(Kashi)- 10 Nos Gr.Chillies.- 10 G Salt- 5 G Turmeric- 250 G Onion- 200 Ml Oil- 10 G Garam Masala.- 10 G Salt-

- * Rub the mutton pieces with salt, turmeric and oil.

- * Add gr. chillies and stir fry.- * Keep aside and add the onions till browned.- * Add the powdered spices and put the meat back.- * When all the moisture is evaporated the spicy

sauce coats the mutton.- * Add garam masala and serve.--- - - - - - - - - - - - - - - - - - - -- Serving Ideas : boiled rice.-- * Exported from MasterCook *-- Alu Posto (Potato With Poppy-

Seeds)-- Recipe By : - Serving Size : 4 Preparation Time :0:00- Categories : Vegetables-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 250 G Potato -- Cubes- 100 G Onions -- Sliced- 30 G Posto (Popppy Seeds) -- Paste- 2 G Turmeric Paste- 2 G Chilli Paste

- 4 Nos Gr. Chillies- 45 Ml Oil- 5 G Mustard Seeds- 2 Nos Red Chilies- 5 G Salt- 15 G Sugar-- * Heat oil in karai, fry mustard seeds and the red

chillies .- * Saute the diced potatoes till lightly brown and

add the masala paste, sliced onions, gr. chillies, and water.

- * Cook for five minutes and add the popppy seed paste.

- * Stir fry on high heat till the poppy seeds changes to a light golden brown colour.

-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : with rice or ghee bhaat.--- * Exported from MasterCook *-- Alur Dum-- Recipe By : - Serving Size : 4 Preparation Time :0:00- Categories : Vegetables-

- Amount Measure Ingredient -- Preparation Method

- -------- ------------ --------------------------------- 500 G Potatoes- 4 G Red Chillies.- 4 G Cumin Seed- 5 G Tamarind- 50 Ml Mustard Oil- 3 Nos Bay Leaf- 5 G Panchphoron- 2 G Turmeric Pwd- 400 Ml Water- 5 G salt-- * Boil small potatoes and peel them.- * Add the red chillies and the whole cumin pwd

and toast them- * Grind well.- * Extract the tamarind pulp by dissolving in hot

water.- * Add mustard oil in a karai and add panchphoron.- * Add the potatoes and stir fry till golden brown

with turmeric pwd.- * Add water, salt, roasted spices and the tamarind

pulp.- * Simmer.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : luchi.-

-- * Exported from MasterCook *-- Bandhakopir Dalna-- Recipe By : - Serving Size : 6 Preparation Time :0:00- Categories : Vegetables-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 500 G Cabbage -- Sliced 1/4" Thick- 200 G Potatoes -- Small Cubes- 45 Ml. Oil- 15 G Turmeric Paste- 30 G Chilli Paste- 15 G Cumin Paste- 5 G Coriander Paste- 15 G Ghee- 2 Nos Bay Leaves- 5 G Garam Masala- 5 G Salt- 10 G sugar-- * Fry the potatoes in hot oil till lightly browned.- * Remove the potatoes and to the hot oil add the

cabbage.- * Sprinkle salt and cover to simmer for a few

minutes.- * Add the masala pastes and stir.

- * Add the potatoes stir and add salt, sugar and simmer till practically dry.

- * In a frying pan, heat ghee, add bay-leaves and garam-masala.

- * Stir fry a couple of minutes and pour over bandhakopirDalna and remove from fire.

- * Garnish with chopped coriander leaves.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : with rice,luchi,porota or ghee bhat.--- * Exported from MasterCook *-- Chholar Dal-- Recipe By : - Serving Size : 4 Preparation Time :0:00- Categories : Vegetables-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 250 G Chholar Dal( Split Peas)- 3 Nos Bay Leaves- 3 Nos Red Chillies- 1 Nos Coconut- 30 G Mustard Oil- 5 G Cumin Seeds- 2 1/2 G Chilli Paste

- 15 G Ginger- 50 Ml. Ghee-- * Boil dal with double the amount of water, till

thick consistency.- * Take the coconut flesh and cut into small dices.- * Fry in mustard oil - * Add cumin seeds, to the coconut and fry them.- * Add ginger,chillies, cumin and coriander

powder.- *Add dal and stir to mash the grains.- * Finish off with a dollop of ghee and garam

masala. -- - - - - - - - - - - - - - - - - - - -- Serving Ideas : Wuth Luchi.--- * Exported from MasterCook *-- Doi Potol (Parwals Cooked With

Yoghurt)-- Recipe By : - Serving Size : 12 Preparation Time :0:00- Categories : Vegetables-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------

- 1 Kg Potol (Parwal)- 200 G Onions -- Sliced- 10 G Ginger -- Paste- 5 G Turmeric Paste- 15 G Chilli Paste- 30 G Corriander Paste- 140 G Yoghurt- 30 G Sugar- 10 G Salt- 45 G Ghee- 50 Ml. Mustard Oil- 5 G Garam Masala- 2 Nos Bay Leaves.-- * Cut the ends of the potol and peel skin giving

stiped effects.- * Heat oil and fry potol till lightly browned.- * Remove the potol and in the same pan add the

garam masala.- * Add the onions, till golden brown add the

pastes,little water and the yoghurt.- * Simmer, add the fried potols,sugar, salt till it

comes to boil.- * Finish it of when the gravy is thick and the ghee

comes on top.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : with rice or porota.--

- * Exported from MasterCook *-- Jinge Posto ( Ridge Gourd With

Poppy-Seed)-- Recipe By : - Serving Size : 6 Preparation Time :0:00- Categories : Vegetables-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 1 Kg Jhinge (Ridge-Gourd)- 100 G Onion- 30 G Posto (Poppy Seeds)- 2 G Turmeric Paste- 2 G Chilli Paste- 4 Nos Gr. Chillies- 45 Ml. Oil- 5 G Mustard Seeds- 2 Nos. Red Chillies- 5 G Salt-- * Peel the ridge gourd, cut lengthwise in half.- * Remove seeds and add salt to remove excess

moisture.- * Heat oil in a karai and fry the mustard seeds and

the red chililes.- * Add the ridge gourd and fry for three minutes.- * Add sliced onions and the masala pastes with the

gr. chilles.

- * Add the poppy seed paste, stir fry the green vegetables till just brown.

--- - - - - - - - - - - - - - - - - - - -- Serving Ideas : good accompaniment with

steamed rice.--- * Exported from MasterCook *-- Lau Ghanto-- Recipe By : - Serving Size : 6 Preparation Time :0:00- Categories : Vegetables-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 750 G Lau(Gourd)- 100 G Coconut Grated- 120 G Gr.Peas- 10 Nos Boris- 10 G Mustard Oil- 2 Nos Red Chilli- 7 1/2 G Salt- 10 G Sugar- 60 Ml Mustard Oil- 30 G Ghee

-- * Peel the gourd, chopped fine and steamed.- * Fry the boris in hot oil.- * Add the phoron and the chillies.- * Add the steamed lau and the peas.- * Once they are tender add, ghee with salt and

sugar.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : boiled rice.--- * Exported from MasterCook *-- Mangshor Curry (Mutton Curry)-- Recipe By : - Serving Size : 6 Preparation Time :0:00- Categories : Vegetables Mutton

And Chicken-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 600 G Mutton -- 1/2-Inch Cubes- 300 G Potatoes -- Quaters- 200 G Onions -- Sliced- 200 G Onions -- Paste- 5 G Turmeric Paste- 10 G Chilli Paste

- 20 G Ginger Paste- 10 G Garlic Paste- 7 1/2 G Salt- 5 G Sugar- 150 Ml. Oil-- * Fry sliced onions till golden brown.- * Add onions,chilli, turmeric, ginger and garlic

pastes.- * Fry and add mutton.- * Add salt and cook, stir fry till all the juices are

absorbed.- *Add water and simmer.- * Add quatered potatoes and sugar.- * Serve hot.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : With Rice, Luchi or Porota.--- * Exported from MasterCook *-- Mochar Ghanto-- Recipe By : - Serving Size : 4 Preparation Time :0:00- Categories : Vegetables-- Amount Measure Ingredient -- Preparation

Method

- -------- ------------ --------------------------------- 500 G Mocha(Infloresence Of Banana

Plant)- 60 G Chickpeas- 175 G Coconut -- Grated- 200 G Potatoes- 5 G Garam Masala- 50 Ml. Oil- 100 Ml. Ghee- 5 G Cumin- 15 G Salt- 30 G sugar-- * Chop the mocha, boil and drain.- * Mix half of the ground spices except garam

masala, with the mocha.- * Heat oil, fry potatoes and remove.- *Add cumin for phoron, add the chickpeas and

rest of the ground spices.- * Add the spiced and cooked mocha.- * Add the potatoes and cover.- * Add coconut, salt and sugar. - * Finish of by adding garam masala.- * Add ghee before serving.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : With rice.--- * Exported from MasterCook *

-- Sukto-- Recipe By : - Serving Size : 8 Preparation Time :0:00- Categories : Vegetables-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 200 G Potatoes -- Sliced 1/4" Thick- 100 G Brinjal -- Sliced 1/4" Thick- 100 G Raddish -- Dices- 100 G Gr. Banana -- Quaters- 100 G Parwal -- 2'Length- 3 Nos Drum-Sticks- 100 G Bitter-Gourd- 2 G Turmeric- 10 G Ginger Paste- 5 G Cummin Paste- 5 G Mustard Paste- 15 G Salt- 6 Nos Boris (Lentil Dumplings)- 30 Ml. Oil- 400 Ml. Water- 15 G Ghee- 5 G Panch Phoran- 30 Ml. Milk- 30 G Sugar-- * Fry the boris in hot oil.

- * Fry the parwal and the karala.- * Add all other vegetables and fry till lightly

browned.- * Add all the masalas and mix throughly with

vegetables.- * Add salt, water and continue simmering till the

vegetables are cooked.- * Add a pinch of panch-phoran into hot oil and let

it splutter.- * Pour this into the simmering vegetables.- * Add milk and sugar and continue simmering.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : good accompaniment with rice.-- * Exported from MasterCook *-- Dhakai Porota-- Recipe By : - Serving Size : 4 Preparation Time :0:00- Categories : Breads-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 500 G Maida- 250 Ml Water- 50 G Rice Flour- 50 G Ghee

- 5 G Salt-- * Make a soft dough with flour, water and salt.- * Make small roundels of 30 gms.- * Flatten and roll out.- * Smear with rice flour and ghee paste.- * Roll into triangles.- * Deep fry.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : alooer dum.--- * Exported from MasterCook *-- Luchi-- Recipe By : - Serving Size : 6 Preparation Time :0:00- Categories : Breads-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 500 G Flour- 5 G Salt- 5 G Ghee- 300 Ml Water-- * Add salt and ghee to the flour and make a lump.

- * Add water and knead to from a dough.- * Divide into 40 gm sized balls and roll into 5"

diameter.- * Deep fry.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : alooer dum.--- * Exported from MasterCook *-- Radhaballobhi Luchi-- Recipe By : - Serving Size : 8 Preparation Time :0:00- Categories : Breads-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 500 G Flour- 5 G Salt- 30 G Ghee- 200 Ml Water- 60 G Urad Dal- 5 G Aniseed- 5 G Cummin Seed- 4 G Onion Seed- 5 G Salt- 10 G Sugar

- 30 G Ghee-- * Grind dal to a fine paste.- * Heat ghee in a karai add dal and masalas, salt

and sugar.- * Stir and cook till completely blended.- * Prepare the dough with salt, water, ghee and

flour.- * Divide into eight equal portions.- * Stuff the dough with the stuffing, seal and re roll

the balls.- * deep fry in ghee till lightly browned.-- - - - - - - - - - - - - - - - - - - -- Serving Ideas : good accompaniment with aloo-

dum.-- * Exported from MasterCook *-- Aam Kheer (Mango Custard)-- Recipe By : - Serving Size : 10 Preparation Time :0:00- Categories : Desserts-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 1 1/2 Liters Milk- 60 G Sugar

- 1 Kg Mangoes -- Peeled And Cubed-- * Boil milk and sugar togather.- * Reduce to half.- * Combine lukewarm thickened milk and mango.- * Chill.-- - - - - - - - - - - - - - - - - - - --- * Exported from MasterCook *-- Chhanar Jilipi.-- Recipe By : - Serving Size : 10 Preparation Time :0:00- Categories : Desserts-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 750 G Chhana- 150 G Semolina.- 10 G Ghee -- Dough- 500 G Ghee -- Frying- 500 G Sugar- 2 Nos Black Cardamom- 1 Lit Milk -- Reduced Milk Solids- 1 Kg Sugar- 1 Lit Water-

- * Make a thin sugar syrup.- * Knead chhana, suji, and a teaspoon of ghee into

a smooth dough.- * Fill the chhana into a pastry bag, pipe out whirls.- * Heat ghee and fry the whrils into the it andf

brown.- * Drain and immerse inthe syrup.-- - - - - - - - - - - - - - - - - - - --- * Exported from MasterCook *-- Malpua-- Recipe By : - Serving Size : 5 Preparation Time :0:00- Categories : Fish Desserts-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 250 G Sugar- 125 Ml. Water- 2 Nos Lime- 250 G Flour- 100 G Semolina- 15 Ml. Ghee- 250 Ml. Milk- 10 G Fennel Seeds- 120 Ml. Oil

-- * Make a sugar syrup.- * Add flour, ghee, milk and fennel seeds.- * Roll out like chappati into 4'' diameter.- * Heat oil in karai and fry the malpua, until brown

an both yhe edges curl up crisply.- * Dip in syrup and can be served both hot or cold.-- - - - - - - - - - - - - - - - - - - --- * Exported from MasterCook *-- Mishti Doi-- Recipe By : - Serving Size : 4 Preparation Time :0:00- Categories : Desserts-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 1 Lit Milk- 250 G Sugar- 30 G Curd.-- * Boil milk and reduce to half.- * Caramelize sugar and to milk.- * Add curd and set in earthenware pots.-- - - - - - - - - - - - - - - - - - -

--- * Exported from MasterCook *-- Pantua-- Recipe By : - Serving Size : 10 Preparation Time :0:00- Categories : Desserts-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 750 G Chhana- 150 G Semolina Flour- 10 G Ghee- 500 G Ghee- 500 G Sugar- 300 G Water- 20 G Rasins- 2 Nos Black Cardamoms- 1 Lit Milk- 1 Kg Sugar- 15 G chhana-- * Make a thin sugar syrup.- * Knead the chhana, suji, and ghee to make a

smooth paste.- * Divide the chhana into 20 equal portions.- * Roll to form balls.- * Stuff each chhana balls with khoya and raisins.

- * Heat ghee fry the balls of chhana and brown.- * Drain and immerse in syrup for half an hour.-- - - - - - - - - - - - - - - - - - - --- * Exported from MasterCook *-- Patishapta (Stuffed Crepes)-- Recipe By : - Serving Size : 5 Preparation Time :0:00- Categories : Desserts-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- -- Filling- 1 Nos Coconut -- Grated- 250 G Jaggery- 2 Nos Cardamoms- -- Crepes- 250 G Rice Flour- 30 Ml. Ghee- 250 Ml. Water- 30 G Sugar- -- Sauce- 1 Lit Milk- 200 G Sugar-- * Melt the jaggery in a karai over low heat.

- * add, the grated coconut.- * Stir, to blend well.- * Make a batter, pour in non-stick pan and swirl to

make a crepe.- * Stuff with the filling and roll. - * Reduce the milk to make a kheer.- * Place the crepe, pour the sauce and garnish with

nuts.-- - - - - - - - - - - - - - - - - - - --- * Exported from MasterCook *-- Pulipitha-- Recipe By : - Serving Size : 4 Preparation Time :0:00- Categories : Fish Desserts-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 250 G Cream Of Wheat- 1 Nos Coconut -- Grated- 120 G Sugar- 900 Ml. Milk- 120 G Khejur (Date Jaggery)- 4 Nos Cardamom-

- * Cook the jaggery with the coconut over a low heat.

- * The shell or the puli is made by setting the cream of wheat to boil in 250 ml. of water.

- * Mash it with spoon or spatula after the water has dried up.

- * Remove from fire, cool and divide into little round balls.

- * Flatten it in palm, put in the filling, close the shell, with tapering ends.

- * Set teh milk to boil, flavoured with cardamom.- * Add, the pulis after the first boil, and cook over

low heat.- * Add, the remaining gur (jaggery) to the milk,

blend well and serve.-- - - - - - - - - - - - - - - - - - - --- * Exported from MasterCook *-- Rosogulla-- Recipe By : - Serving Size : 8 Preparation Time :0:00- Categories : Desserts-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 500 G Sugar

- 250 Ml. Water- 250 G Chhana- 50 G flour-- * Make a thick sugar syrup and put on low fire.- * Knead the chhana well with a little of flour.- * Roll into uniform round shape and dip it in the

sugar syrup.- * Boil for six minutes and dip it into a thin sugar

syrup.-- * To check whether the rosogulla are done or not

just dip it into a cold water and if it sinks, the rosogulla are done.

-- - - - - - - - - - - - - - - - - - - --- * Exported from MasterCook *-- Sandesh-- Recipe By : - Serving Size : 12 Preparation Time :0:00- Categories : Desserts-- Amount Measure Ingredient -- Preparation

Method- -------- ------------ --------------------------------- 500 G Chana- 375 G Sugar

-- * Knead or grind the chhana into a fine paste.- * In a karai, over mild heat,fry togather chhana

and sugar, stirring vigorously.- * When the mixture leaves the pan, remove from

heat.- * Divide into equal portions form balls and shape

into different shapes.--- N.B. - there are many varities of sandesh and it is

made with various flavors such as Aam sandesh, Kamlanebur sandesh, Notun gurer sandesh, Kaurapak sandesh.

-- - - - - - - - - - - - - - - - - - - --

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teaspoon cumin powder

teaspoon turmeric powder

teaspoon chilli powder

grams cauliflower

tbsp coriander powder

cardamom powder