Spices and Recipes

Ingredients:

• 100 gms. surti papdi, stringed, whole
• 100 gms. raw banana chunks unpeeled
• 100 gms. yam chunks (kand) peeled
• 100 gms. small brinjals slit
• 4-5 green chillies crushed
• 1 tsp. ginger grated
• 1/2 tsp. garlic crushed
• 1 tbsp. coriander leaves finely chopped
• 1 tsp. wheat flour
• 4 tbsp. oil
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. ajwain
• salt to taste
• 1/2 tbsp. sugar
• lemon to taste

For methi ghatta:

• 100 gms. methi leaves finely chopped
• 1/2 cup gram flour (besan)
• 1 tsp. red chilli powder
• 1 tbsp. fresh ground coconut
• salt to taste
• 1 tbsp. oil

For ghatta:

1. Mix all ingredients, make stiff dough.
2. Form into small oval, dumplings
3. Heat 4 tbsp. oil in a heavy large sauce pan, fry ghattas for 2 minutes.
4. Remove from oil. Keep aside.
5. Form a paste of chilli, ginger, garlic, coriander.
6. Rub the chunky veggies with oil and masala paste.
7. Marinate for 30minutes.

Method:

1. Heat oil used for frying ghattas to proceed.
2. Add all the chunky vegetables, stir well.
3. Cover and cook for 4-5 minutes.
4. Add papdi, turmeric, flour, ajwain and salt.
5. Cover and cook on low till the yam is almost done.
6. Add coriander, lemon, and sprinkle some water if required.
7. Add sugar, stir.
8. Serve hot with paratha or puri.

Ingredients:

• 1 cup maize flour (makai ka atta)
• 1/2 cup sour curds
• 1/2 cup sweet corn kernels
• 2 tsp ginger - green chilli paste
• 1/4 tsp asafoetida (hing)
• 2 tsp sugar
• 1 tsp lemon juice
• 1 tsp Eno’s fruit salt
• 2 tsp oil
• salt to taste

For the garnish:

• 1 tbsp chopped coriander

For the tempering:

• 1 tsp mustard seeds (rai)
• 1 tsp sesame seeds (til)
• a pinch asafoetida (hing)
• 1 tbsp oil

Method:

1. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
2. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
3. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6″) diameter thali. Steam for 15 to 20 minutes.
4. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
5. Garnish with the chopped coriander. Cut into pieces and serve hot.

Ingredients:

• 15-20 large patra leaves (colocasia leaves)
• 1/2 cup tamarind extract (juice)
• 1 cup gramflour (besan)
• 3 tsp. chilli powder
• 1/2 tsp. turmeric powder
• 3-4 pinches hing / asafoetida
• 1 tsp. crushed cumin seeds
• 3 tsp. powdered sugar
• 1 tbsp. oil
• salt to taste

For seasoning:

• 1 tbsp. oil
• 1/2 tsp. each cumin & mustard seeds
• 1 tsp. sesame seeds
• 1 tsbp. coriander leaves finely chopped
• 1 tbsp. coconut grated fine

Method:

1. Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
2. Roll lightly with a rolling pin. Keep aside.
3. Mix all ingredients (not those for seasoning)
4. The mixture should be a thick paste.
5. Place a leaf backside up on a flat worksurface.
6. Take a little paste and apply thinly all over leaf surface.
7. Place another leaf over it. Repeat.
8. Get a set of 3-4 layered leaves, top layer being that of paste.
9. Fold in the edges and roll the leaves, starting with their base towards tip.
10. Make the roll tight and seal sides with some paste.
11. Place in the perforated vessel of a double boiler or steam cooker.
12. Repeat for all the leaves and paste.
13. Steam in the cooker for 30-40 minutes till cooked.
14. Cool, and remove. Cut into 1/2″ thick slices.
15. When cooled well, season as follows.
16. Heat oil, add seeds, allow to splutter.
17. Add sesame, coriander, and coconut.
18. Check and adjust, salt, chilli and sugar as desired.
19. Mix well, serve hot or cold.

Ingredients:

• 1/2 cup gram flour (besan)
• 1 cup thin buttermilk
• salt to taste
• 2-3 pinches turmeric powder
• 1 tbsp. oil

For seasoning:

• 2 tsp. oil
• 1 tsp. sesame seeds
• 1/2 tsp. mustard seeds
• 1 tbsp. coconut scraped
• 1 tbsp. coriander finely chopped
• 2 pinches hing / asafoetida
• 2 green chillies finely chopped
• 1 stalk curry leaves

Method:

1. Mix water, flour, salt and turmeric to form a batter.
2. Heat oil in a heavy pan, add batter.
3. Stir vigorously and evenly to avoid lump formation.
4. Cook till the mixture does not taste raw, stirring continuously.
5. When done (about 7-8 minutes), pour a ladleful in a large plate.
6. Spread as thin as possible with the back of a large flat spoon.
7. Use circular outward movements as for dosas.
8. When cool, cut into 2″ wide strips.
9. Carefully roll each strip, repeat for all plates.
10. Place in a serving dish.

For seasoning:

1. Sprinkle coconut and coriander all over khandvi rolls.
2. Heat oil in a small pan.
3. Add cumin, asafoetida, curry leaves and chillies.
4. At last add sesame seeds pour over rolls.
5. Serve as is or with garlic chutney.

Ingredients:

• 1 cup rice
• 1 cup urad dal
• 1 cup yellow moong dal
• 3 cups sour buttermilk
• 2 green chillies crushed fine
• 1/4 tsp. ginger grated fine
• 1/2 tsp. soda bicarb
• 2 tbsp. oil
• 2-3 pinches red chilli powder
• 1/2 tbsp. coriander finely chopped
• Salt to taste

Method:

1. Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2. The grain should be completely dry.
3. Grind to a coarse flour in dry grinder or at the flour mill.
4. This flour should be like very fine soji in texture.
5. Store in airtight container and use as required.
6. Will keep good upto 2 months.

To make khaman:

1. Take 1 cup flour in a bowl.
2. Add buttermilk, and mix well.
3. Keep aside for 4-5 hours.
4. Dissolve soda-bicarb in the oil.
5. Add to batter.
6. Mix all ingredients except red chilli powder and coriander.
7. Pour immediately in a 6″ greased plate.
8. Steam over water either in a cooker or steamer.
9. Pierce knife, and check, should come out clean if done.
10. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
11. Cut into squares or diamonds and serve hot with coconut chutney.