Sev-Tometa nu Shaak

 You know, Gujarati Cuisine and specially Kathiyawadi regional recipe is beaming with fresh ingredients and sweet, Spicy flavors. Sev- Tameta nu shaak is one of the Kathiyawadi recipe.. Sev-Tameta nu shaak is a one pot meal and so comforting you hardly need to chew(a sign of amazing comfort food, obvio:)  All in all, it's very quick, very simple and very satisfying, no fuss recipe--just how I like it. 

 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..:)

Ingredients::
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
For Sev;
1 cup Besan flour
1tsp Oil
Pinch of Asafetida
Salt to taste
1/2 tsp red chilli powder
Method::
For Sev;
* 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.
For Shaak;
* 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..

* Enjoy..
NOTE:
* You can use ready made sev too. 
* Just make shaak and topping with redy made sev when you serve.

Fada-Lapsi

               Happy, Healthy and Safe Diwali to all my readers!!!
       Diwali is incomplete without an authentic sweets and desserts, and so here it is.. A authentic dessert- Fada Lapsi....Fada Lapsi, a delicious Indian sweet, hardly needs any introduction!! Lapsi is a dessert, famous in western Indian especially in Gujarat and Rajasthan. The fada lapsi taste amazing as combination of broken wheat and cardamom and ghee.. Moist and soft old fashioned Lapsi oozes with the richness of desi Ghee..Often jiggery and milk is used in the preparation but I like simple old traditional recipe of adding water an sugar because this is Diwali Special:) It is always cooked on festival days like Holi, Dhanteras and Diwali and of course on some special occasions or for ritual(pooja)..

   My entry to #diwalispecialsweets on #foodiemonday #bloghop.. Happy Diwali to all my readers..

  As I was in rush when I made this recipe, I don't have step by step pictures. Sorry for that..:-)
Ingredients:::
1 cup fada (cracked wheat)
1 cup Sugar or as per your taste
1/2 cup Ghee (clarified butter)
4-5 cups boiling hot water
A pinch of Saffron
1 tbls raisins
1 tbls chopped or slices of Almonds
1/3 Cup Hot milk
1 tsp Cardamom powder
Method:::
* Heat the pan on low-medium flame.
* Add ghee in it.
* After ghee melted, add fada(cracked wheat)
* Keep flame on low-mediun.
* Keep stir ring the fada continuously.
* Keep cook till fada change the color to golden brown.(about 5-7 mintes on very low-med flame)
* Add 4-5 cups of boiling hot water and cook on medium flame..
* Add saffron and mix.
* Cook on a low-medium flame for another 15-20 minutes or till fada(cracked wheat) is almost done and well cooked,(fada should be proper soft) while strring.
* Add milk and let it stir till milk totally absorbing by fada.
* Add the sugar, once the water is totally absorb and fada is well done cooked. (if need more water add it before add sugar)
* Cook it again till all the sugar water is vapor.
* Cover and Cook on low flame or another 5-7 minutes till ghee separated on sides.
* Add raisins and almonds and mix well.
* Cover and cook on very low flame for couple of minutes.(stir in between)
* Turn of the stove and add cardamom powder.
* Mix well and serve hot..

NOTES::
Make sure adjust sugar according to taste..
Cook on very low flame on last stage for longer if needed.

Enjoy!!
Happy Diwali!!!

Mustard Green-Chilli Pickle

       I know, how foodies love the way their Mom used to cook, that's our biggest source of inspiration for recipes or everyday food. Yes, this is my Mom's recipe which is still popular in my family. Even my 12 years old daughter love to eat this Mustard Green-Chilli Pickle with her food. Sharing today my mom's recipe to make this coming up Mother's day very special to you all. Unlike most heavy oil-based pickles, this quick pickle is lite with hot and delicious tang of mustard and lemon.. This chilli pickle needs very few and basic pantry ingredients. And look at the gorgeous turmeric hue!!! Can't wait anymore:)

Ingredients:
250 gram washed and dry Green chillies
4 tablespoon Mustard kuriya (mustard splits)
Pinch of Asafoetida (Hing)
5-6 tablespoon Oil
Salt to taste
1/4 teaspoon Jaggery (gor)
1/2 tablespoon Lemon juice
1 teaspoon Turmeric powder
Method:
* Cut the green chillies in small pieces.
* Take cut green chillies in a bowl add pinch of salt and mix well. 

* Keep those chillies in a bowl for at least half an hour.

* Drain the chilli-salt water and keep green chillies in a bowl. (This way green chillies will reduce their spicyness) This is totally optional step.

* Take another bowl. Combine mustard splits(kuriya), asafetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl.

* Toss all the ingredients and beat them  in round motion with hand for about 4-5 minutes.

* Add green chilies and toss them.
* Mix well.
* Adjust salt and lemon juice according to your taste.

* Transfer them in to a sterilized bottle or in a glass jar.

* Store in a fridge for long..
* Enjoy!!!

         Adding some spice to your dinner today!!! I hope you will enjoy it!!
 -Contributing my this Mustard Green-Chilli Pickle recipe to my one of the favorite food-blogger Alka Jene, an author and recipe developer of culinaryxpress . Check the interesting and unique pickle recipes collection on her Pickle journey. Enjoy the Pickle season with us..
                  Hai Mirchi, Ooh Ooh Mirchi, Uff Uff Mirchi, Fuff Fuff Mirchi...:)

Pomegranate Flavored Stuffed Khandvi

        Love and food are synonymous with each other. It is rightly said that food is the universal language of love and the best way to express your feelings. Specially cooked meal for your loved one goes deep into the recesses of the memory bank and earn interest at an unprecedented percentage!

     The month of February, the world over is reserved for romance. Especially on 14th, which celebrated as valentine's Day. As in any other festival, this day of love, passion and romance is also highly related with various "love food" which makes it even more special for the special ones, and make sure that you plan entire meal, the best way you can !!!!

     I'm ready with a unique combination recipe named, 'Pomegranate Flavored Stuffed Khadvi'. This recipe is specially dedicated to my lovely foodie family on this Valentine's Day. This recipe cooked with love, for you, hit all the right notes.My #valentine entry to #foodiemonday #bloghop. Wishing all my co-blogger of #foodiemonday, A very warm and lovely Valentine's Day!!!!

Ingredients::
For Pomegranate Khandvi,
* 1/2 cup besan flours (gram flour)
* 1/2 cup yogurt
* 1 cup fresh sweet pomegranate juice (if using ready made pomegranate juice than add some sugar in it, because those juices are really sour)
* 1 1/2 teaspoon red chili powder
* Salt to taste.
For Stuffing,
* 2 tablespoons grated paneer
* 2 tablespoons grated fresh coconut
* 1 to 2 teaspoons sugar
* 1 chopped green chili
* 1 tablespoon cilantro
* 1/2 teaspoon sesame seeds
* Salt to taste
For Tadka,
* 1/2 tablespoon oil
* 1 teaspoon mustard seeds
* Pinch of asafetida
* 1 chopped green chili
some chopped cilantro and grated coconut for garnishing.
Method::
For Stuffing,
* Mix all the ingredients in a bowl and keep on a side.

For pomegranate Khandvi:
* Mix all ingredients in the mixing bowl, using a wire whisk.
* Whisk to form a smooth batter.

* Add some sugar if taste sour.(optional)
* Rest for 20-25 minutes.
* Cook it in a nonstick pan stirring constantly so no lumps form.

* Cook till it becomes smooth and real thick batter.
*  Once it's very thick, spread just little on the kitchen counter (just check the batter is ready or not)and spread. If you rolled it than the batter is ready. If not than cook for some more time.
* Once the batter is ready, spread it on the kitchen counter or on the greased inverted Thali.

* Spread into a thin layer using a bowl or a palette knife.
* When cool cut in to strips. 
* Spread the mixing of stuffing all over.

* Roll them tightly.

 

 

* Keep on side.

* Heat the 1 tablespoon of oil add mustard seeds and chopped green chili and asafetida.
* When they splutter, pour over the Pomegranate flavored Khandvi.

* Serve garnished with chopped cilantro and grated coconut.

                   So turn up the romantic songs, put on some candles and celebrate Valentine's day the food way with my Valentine's Day Recipes that are perfect on a romantic table.
Happy Valentine's Day!

Happy cooking until next time!

Dhokla Samosa

      Amaze your family and friends with this innovative Dhoklas, which is so so delicious that everybody will be astonished when you tell them,it's 'Dhokla samosa"!!!

     Amalgamation of any original or ethnic recipe can be given a different twist by adding or omitting new ingredients to create a new fusion recipe. This recipe is really proven to be the best of a fusion cuisine Try it and agree with me.Check the Notes for some variation.

Ingredients::

For Dhokla;
1 cup Dhokla-Hadhva flour( rice & tuvar dal  flour mix)
2 tablespoons  Besan flour
2 tablespoons  semolina (ravo)
2 tablespoons  rice flour
1/2 cup + 2 tbls Yogurt
1/4 cup water
2 tablespoons Fruit salt(Eno)
Salt to taste
Some chopped cilantro
Some red chili powder

For Stuffing;
1 tablespoon oil
1/2 teaspoon  cumin seeds
1 teaspoon Urad dal
4-5 Curry leaves(Limdo)
1 tablespoon red chili powder paste(Red chili mix with some water)
1/2 teaspoon Turmeric powder
Pinch of asafoetida
2 medium size boiled and grated potatoes
1/4 teaspoon  Garam masala
Salt to taste
1 teaspoon sugar powder
1/4 teaspoon Chaat masala
Some chopped cilantro

For Chutney;
1 teaspoon  oil
1/4 teaspoon  Cumin seeds
1/2 cup Water
3 tsp Aamchur powder
1/4 teaspoon  garam masala
1 tablespoon Jaggery (gur)
Salt to taste
1/4 teaspoon  Black salt(sanchar)
1/4 teaspoon  Dhanajeeru(cumin-coriander blend)
Some Chaat Masala
Some Mint powder(optional)

For Serve;
Some chopped cilantro
Some grated cheese or paneer(optional)

 

Method:
for Chutney;
* Heat the pan with oil and add cumin seeds.
* After cumin seeds gets cracked add water, red chili powder, aamchur powder, garam masala, salt, jaggery, black salt, chaat masala and mint powder.
* Cook till boiled and gets little thick consistency.
* Turn off the stove and keep it on side.

For Stuffing;
* Heat the pan with oil.
* Add cunim seeds and urad dal.
* Cook for 1-2 mins.
* Add chopped curry leaves and red chili powder paste, turmeric powder and asafoetida.
*  Cook for a minute and add boiled and grated potatoes in it.
* Mix well.
* Add garam masala, salt, sugar, chaat masala and chopped cilantro.
* Mix well for another 1-2 mins and turn off the stove.
* Let it cool down.

For Dhokla;
* Add Dhokla-Hadhva flour, Besan flour, semolina (ravo),rice flour, yogurt and water in a mixer blender cup.
* Mix in a blender till gets smooth batter.
* Pour dhokla batter in to a bowl and let it rest for at least 15-20 minutes.

* Turn on the Dhokla steamer.
* Add fruit salt(Eno) in batter along with 1 tbls water on it and stir briskly & quickly.

* Pour the little amount of batter(should be very thin layer) in the greased pan.
* Place the pan in a steamer and stem for 5-7 mins.

* After 5-7 mins take out the pan from steamer and spread the stuffing all over on dhokla evenly.

* Pour the little amount of dhokla batter on stuffing.
* Sprikle some red chili powder and chopped cilantro on it. 

* Put it again in to steamer and let it steam cook for about 10-12 mins.
* After it done, take out from steamer and place on to serving plate.

* Prick the dhokla with knife.

* Apply chutney all over the Dhokla. 

* Garnish with some chopped cilantro and grated cheese or paneer.

* Cut them in Pieces and Serve.

Variation Note:
* You can use white Dhokla better (Idla) or Idli better instead of my Dhokla recipe method.
* Remaining procedure will be same.
   Stay tune for Valentine's Day Marathon Recipes from Coming up Monday...
Happy Cooking!!!

Traditional vs Tandoori Undhiyu

               Being a gujju girl, my roots are still intact even being far away from the mother land. Can't think of an exact word that would fit or do justice for my love to Gujarati food but today's recipe will definitely solidify my Gujarati being..

           Let's check this out...:)

                  Uttarayan or Makar Sankranti: Winter solstice... is also known as: Pongal, Lohri and so more. It is this time of the year that fresh sesonal veggies are harvested and are available for few months to be enjoyed.  It is marked by the harvest festival all over India. So it is the perfect time to prepared a Gujarati delicacy, Undhiyu.. For me, any Uttarayan celebration is incomplete without Undhiyu.. And so, that mix of sundry vegetables swimming in the oil, and sold as Undhiyu, is not the real Undhiyu If at least not for me..,(No, don't add tomatoes and tindora to undhiyu).. If eat up as many veggies as possible is your cause behind making this, then dude, go ahead and do that but then please don't call it Undhiyu:)=) For me the real Undhiyu is the one that mom makes and her mom and her mom and grand mom and their mom made!!! One spoonful of it in your mouth and you know, why me are fan.. you will definitely feel rich flavors exploding in your mouth, something melting here, something crunchy there....and the best part is muthiya in it......Pure Bliss without any Sin!!!!!

          My today's recipe is 2 in 1. Sharing one traditional Matka Undhyu recipe and another one is Tandoori Undhyu(Both can cook in Matka), but as I lives in USA, and I have no Matka in house but still try to make this traditional Undhyu with Steaming pot and believe me it comes as delicious as it should be. Basically this Undhiyu cooked in Matlonor matka or clay pot, along with some potatoes and surti papdi and some other vegetables on fire made from burning farm waste in farms or farmhouses. The smoked(yummy!) veggies are put together and mash them together , then add a little bit oil, lots of green garlic and cilantro chutney and sev. Mix well with hand and tastes divine. My husband insist us to eat this Undhiyu with hand and yes it sounds little messy but you will enjoy more if u eats this Undiyu with your hand not with spoon:)=. I am going to share this recipe with some twist in it but believe me taste will be remain the same as authentic taste of undhiyu. To recreate this magic in your home, follow this recipe...:)

 

     #Foodiemonday #bloghop entry for today's, #sankrantispecial. Co-bloggersof #foodiemonday, get ready for my unbeatable 2 in 1 recipe..:)

Ingredients:
FOR TRADITIONAL UNDHIYU;
1 1/2 cup Surti Papdi Lilva
1/2 cup Tuver Lilva(optional)(Pigeon Peas)
1 cup Surti Papdi in pod
6-8 Baby Eggplants
6-8 Baby Potatoes (or halved regular potatoes)
2 Sweet Potatoes(Halved)
1 Purple yam (Optional) (I didn't use it)
1-2 Carom Seeds(Ajwain)
Salt to taste
FOR TANDOORI UNDHIYU;
Marinating:::
2 tbls Tandoori Masala
1 tbls Ginger-Green chili Paste
1/2 tsp Black Pepper Powder
Salt to taste
1 tbls Lemon Juice
1 tbls OIl
 2 Diced Potatoes
1 Diced Sweet Potatoes
2 Diced baby Egg plants
1/2 cup Surti Papdi Lilva
1/3 cupTuver Lilva(Pigeon Peas)
1/4 cup Surti Padi in pods
1 Diced Purple Yam (optional)
1/2 tsp Carom Seeds(Ajwain)
1-2 water
FOR SERVING;
1 Bowl Green Coriander(Cilantro) & Green Garlic chutney
1/2 Bowl Wood Apple(Kothu) chutney (optional)
1 Bowl Thin sev
1/2 Bowl Oil
Salt to taste
Some Masala Chaas(Optional)
Some Roasted Rice Flour Papdi (Optional)
Method:
FOR TRADITIONAL UNDHIYU:
* Wash all the vegetables.
* Slit baby eggplants, potatoes, sweet potatoes and purple yam halfway without cutting the stems of eggplant
* Place the all these vegetables over the wet muslin cloth or any clean kitchen cloth.(I used clean and washed pillowcase)
* Mix together salt and carom (ajwain) seeds and stuff them in to slit vegetables.

* Place surti papdi lilva, surti papdi in pods and tuver lilva(pigeon) over another  cloth and sprinkle fair amount of salt and carom seeds.

* Bring together edges of the cloth and tie into a potli.
* Make two separate.
* Take big and wide Steam pot with water.
* Turn on the stove and put steamer basket into pot.

* Arrange both cloth potlis on it.(one potli with potatoes and one with lilvas).

* Cover the lid on pot and let it steam for about 45-60 mints.

* Check the water level frequently while cooking.
* Once potatoes are cooked well done, take out all the vegetables from steam pot .
* Transfer them in to serving plate.
* Serve them indivitually with drizzling oil, salt and some green coriander-green garlic chutney  and wood apple(kothu) chutney.

* Mix and mesh all the veggies and chutneys with hand.
* Garnish with some thin sev .

* Serve with some masala chaas (buttermilk) and roasted(shekeli) rice flour Papdi.

* Enjoy..
FOR TANDOORI UNDHYU:
* Take a mixing bowl.
* Add oil, tandoori masala, ginger-green chili paste, black pepper powder, lemon juice, carom(ajwain) and salt.

 * Mix all well.
* Add all chopped vegetables and surti papdi in pods.(don't add lilvas ) 

* Mix all with tandoori masala very well and let it marinate for about 45-60 minutes.
* After fully marinated them, place all vegetables onto aluminum foil.
* Add 1-2 tbls water into marinated bowl and sprinkle that water over vegetables.

* Cover the foil properly and place it in to preheated oven.(350*C)
* Take another foil and add all lilvas(surti papdi & tuver lilva) on it.
* Sprinkle some carom(ajwain) seeds and salt on it.

* Cover the foil all around and place it in to the oven with marinated vegetables.
* Let them baked for 45-50 or until all vegetables are baked very well.

* Once all vegetables are done, place all together and serve with  coriander(cilantro) green garlic & wood apple chutney. 

* Mix and mash all chutneys and tandoori vegetables well.
* Garnish with thin sev.

* Take advantage of real modern version of undhyu with chaas and roasted papdi as wel..

            Try this 2 in 1 recipe this, Uttarayan/Makarsankrati and amaze your family and friends. Don't forget to share your experience of these two different, traditional and modern versions of undhiyu with me.  
Happy Makarsankrati!!!