My #foodiemonday #bloghop entry for #regionalcuisine....
Sharing with you my Gujarati/Kathiyawadi Thali with you all, hope you enjoy this as much as i did..:)
500g fresh Tomatoes, roughly pureed (I used food-processor for roughly pureed)
120g finely chopped Onions
3 tbsp Oil
¼ tsp Mustard seeds
1 tsp Cumin seeds
½ tsp Fennel seeds
¼ tsp Asafoetida
½ tsp Turmeric powder
1-2 tsp red Chilli powder (or to taste)
1 tbsp sugar
½ tsp Garam masala or Chicken masala(I used chicken masala)½ tbsp water
1 tbsp cream (optional)
Salt to taste
Some chopped Cilantro to garnish
1 cup Besan flour
Pinch of Asafetida
Salt to taste
1/2 tsp red chilli powder
* Mix all the dry ingredients together, besan flour, red chili, salt and asafetida.
* Add the oil and mix it well.
* Add the water slowly to make soft and smooth dough.
* Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough.
* Cover the dough and allow to rest.
* Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, fennel seeds and onions.
* Saute until the onions become translucent.
* Then add the pureed fresh tomatoes.
* Season with red chilli powder, turmeric powder, garam masala, salt and sugar.
* Allow to cook down to a fairly thick mixture, and then adjust the texture with around 1/2 cup of water.
* Cover the pan with lid and cook on slow flame for about 1-2 minutes.
* Meanwhile, greased sev maker with attachment. Place dough to fill the cylinder of sev maker and close.
* Now hold the sev maker over saak pan, press the handle, sev will start coming out in to the shaak. As sev is coming, slowly move the sev maker in circular motion.
* Cook sev for couple of minutes with shaak and turn of the stove.
* Add cream in it and mix.(optional)
* Sprinkle some chopped cilantro and Serve with roti, bhakri or rotla..
* You can use ready made sev too.
* Just make shaak and topping with redy made sev when you serve.