Lasaniya Bataka || Garlicky Baby Potatoes

'Happy Rakhi Day' to my lovely brothers for being there for me all the time!!! :) A beautiful day to cherish a beautiful relation of brother-sister... Ideally, I should post something sweet for the day, but all my brothers are pretty much fond of hot 'n' spicy food... And I considered choice of each one of them while drafting this one... Definitely, they are 'Kathiyawadi' (Saurastra, Gujarat) food-lovers :P

~A special dish from my native - SJ version though~

INGREDIENTS:

10 Baby Potatoes

1 tbsp Minced Garlic

1/2 cup Chopped Onion

1 tsp Chopped Green Chillies

1/2 cup Tomato Puree

1/2 cup Full Cream

1 tsp Coriander Powder

1/2 tsp Red Chilly Powder

1/2 tsp Garam Masala

1/4 tsp Turmeric Powder

1/2 tsp Cumin Seeds

Salt, to taste

2 tbsp Cooking Oil

STEPS TO FOLLOW:

- Boil the baby potatoes and peel them. Prick here and there... everywhere with fork :) 

- Take them in a bowl and add all the dry spices. 

- Add full cream too and toss it well. Cover with a cling wrap and keep in freeze for an hour.

- Heat oil in a vessel and add cumin seeds.

- Once it crackles, add chopped green chillies, onions and garlic into it. Saute it till onions are translucent.

- Add tomato puree and cook it for a min. 

- Mix marinated baby potatoes into it and coat each potato nicely with a thick gravy. 

- Cook it covered for 4-5 mins and turn off the heat. 

- Transfer to a serving bowl and garnish with chopped coriander leaves! 

- Serve hot with Phulka Roti :)

SJ's NOTE:

- Add more garlic for more flavors!!! :)

Bharwan Baigan

Personally, brinjals are never-ever included in my list of vegetables!!! But got 4-5 from market to try making 'Bharwan Baigan' on demand of my foodie hubby... I never had it before or I never wanted to have it ever :P But yes, I was not sure at all how is it going to be like.... Even I'm not sure if that was the right way of making it... Will talk to mum n ask her today ;)

I stuffed some baby potatoes along with brinjals so that I can feed atleast a part of this gravy to my hungry tummy :P When this bowl was empty, I realized I should have added a few more potatoes into it ;) Here is my recipe of this dish... And post me if you make it differently :) 

INGREDIENTS:

4-5 Baby Brinjals 

4-5 Baby Potatoes

2 tbsp Chopped Onion
2 tbsp Tomato Puree
2 tsp Minced Garlic
2 tbsp Besan

2 tbsp Peanuts (roasted n skinless)

1 tsp Fennel Seeds
1 tsp Sesame Seeds

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder
1 tsp Amchur

1/2 tsp Garam Masala

1 tsp Mustard + Cumin Seeds

1/8 tsp Hing

2 tbsp Oil

Salt, to taste

STEPS TO FOLLOW:

- Peel the potatoes and parboil them. (In pressure-cooker for 2 whistles or microwave for 4 mins)

- Wash brinjals well and pat dry them.

- Make vertical slits into four halves as shown in image below. (make sure you don't cut them)

- Take besan in a pan. Dry roast it for a 3-4 mins or till it starts changing color.

- Transfer it to another bowl and cool it down to room temp. 

- Take peanuts, fennel seeds and sesame seeds in a mixer jar and grind it coarsely. Add it into bowl along with spices and mix well.

- Stuff this mixture into brinjals and potato slits. 

- Heat oil in a kadai and add mustard seeds into it. Once it stops spluttering, add cumin seeds and hing.

- When it starts cracking, add chopped onions and minced garlic into it. Saute it for a while and add tomato puree. Cook it for one more minute.
- Add stuffed brinjals and potatoes into it. Add remaining mixture to form gravy and 1/2 cup water. Mix everything gently.

- Cover it with a dish filled with water and cook it for around 15-20 mins. Cook a few mins more if required.

- Serve it hot with Masala Puri or Roti :) 

SJ's NOTE:

- Lemon juice can be used to replace Amchur powder.

- Desiccated coconut is a great addition for lifting up the flavors!

Methi Thepla

Again a comfort food from Gujju family!!! :) "Methi Thepla" is an authentic flat-bread prepared often for picnics, long distance travelling, monsoon, tea-time, tiffin box... You can call it 'Bread-Butter' for a Gujju! A dollop of 'Chhunda' (a kind of Sweet Mango Pickle)  and a thepla... and tummy full :) Spread it, roll it and enjoy....

I have had many different tastes and flavors of this traditional food too.. Crispy, soft, sweet, savory, fried, shallow-fried, pan-roasted, hot etc. etc... Here I have given a recipe of the one my mum used to cook... A little sweet and cooked on flat griddle with oil drizzles!!! :)

Makes: 6-7

INGREDIENTS:

1 cup Wheat Flour

3/4 cup Fenugreek Leaves

5-6 Mint Leaves

1/2 tsp Chopped Green Chillies

1 tbsp Yogurt

1/2 tsp Roasted Cumin Seeds

2 tsp Sugar

1/4 tsp Turmeric Powder

Salt, to taste

Cooking Oil, as required

STEPS TO FOLLOW:

- Mix wheat flour, cumin seeds, sugar, turmeric powder and salt all together in a bowl.

- Roughly chop fenugreek and mint leaves. Add them into the bowl along with chopped green chillies.

- Add around 2 tsp of oil into it and mix everything well. 

- Knead a soft dough using lukewarm water and cover it with a damp cloth. Keep it aside for sometime.

- Make lemon-sized balls out of the dough and roll them out to make around 7-8" in diameter. 

- Heat a flat griddle and put one onto it. Cook it for nearly 30-40 sec and flip it.

- Apply a little oil on partially-cooked surface and flip it again. Repeat the same process again.

- Cook it on both the sides evenly until golden-brown spots appear on it. Make remaining thepla the same way. 

- Methi thepla are ready to serve!!!

SJ's NOTE:

- Serving it with a cuppa tea and a pickle of green chillies is the best combo ever!!!

- My mum used to jaggery (not sugar) for a desi touch, but I don't much like it so replaced with sugar :) 

Dalwada

Yesterday only we saw the news of 'Monsoon in India' on one of the Indian news channels here! And while talking to family, they all talked about mouth-watering munching - 'Dalwada', something that's very well-known monsoon bites!!! And on my husband's special demand, I made them right in the evening :P

Though nothing can beat the one I used to have at 'Dalwada at Gujarat College', my version was nearly the same (except the difference in using chillies). Try out this easy to follow recipe of yummyyyyy rainy-season munching! :)

Makes: 25-30

INGREDIENTS:

1 cup Mung Dal with skin (Green Gram)

1 fistful Chana Dal (Bengal Gram)

1 tbsp Ginger-Garlic Paste

1 tbsp Chopped Coriander Leaves

A pinch of Asafoetida (Hing)

1/8 tsp Baking Soda

Salt, to taste

METHOD:

- Wash and soak both dal in plenty of water for around 4-5 hours.

- Drain and rinse with fresh water and grind them coarsely using food processor or mixer grinder. Add a little water only if required. 

- Transfer them to a big bowl and rest of all ingredients into it (except baking soda).

- Mix it well and add baking soda just before you start frying. Whisk the batter well.

- Heat oil in a deep-frying pan and put a tablespoon full of batter 6-7 times in one batch.

- Deep-fry them till they are crisp and brown in color. Take them out on absorbent paper to drain excess water and keep them crunchy.

- Serve hot with onion juliennes, fried green chillies and a cuppa tea :)

SJ's NOTE:

- I can't have too much spicy food, so I avoid using green chillies totally. You can add finely chopped green chillies in batter according to your taste.

- Soak onion juliennes in a little salt and lemon juice for a while before serving!  

Instant Mango Pickle

I don't get raw mangoes here every-time.. This time I visited another market place and guess what!!! I found one... :) Had a kachumbar - 'Raw Mango chunks & Onions) once n then thought of making this quick 'Mango Pickle' to have it for a week!!!

I love it almost with anything... Roti or Rice or Snacks!!! My mum used to make the same fresh n instant one every season, but mum-in-law preferred making a sweeter version of it using jaggery! I'm not a big fan of sweet one, so posting a recipe for the 1st one here!


Try out this no-flame, easy & delicious "Instant Mango Pickle":

INGREDIENTS: 

2 cups Raw Mango (cut into tiny chunks)

2 tbsp Oil

1/2 cup Pickle Masala (Methi Masala)

Salt, to taste

METHOD:

- Mix all the ingredients in a big bowl.

- Store it in air-tight sterilized jar and enjoy it for a week!!! 

You can find a method to Sterilize Glass-Jar here!!! :)

Linking this recipe to Dish it out announced by Cooks Joy and Hosted by Simply Tadka:

Pickled Carrots

"Pickled Carrots" reminds me of my days when I was very choosy about vegetables (Although I've improved a lot, I still need to work on it). Whenever my mum planned to cook any veggies that I didn't like, she used to make this quick-to-serve pickle for me! And I always enjoyed it with a rice bowl :)

If there is nothing to have it as a side in your main meal, make this tangy and spicy pickle! 

INGREDIENTS:

3 Medium-sized Carrots

2 tbsp Methi Masala (One that is used for pickles

2 tsp Cooking Oil

2 tsp Lemon Juice

Salt, to taste

METHOD:

- Wash the carrots with fresh water and peel them.

- Cut them in your desired shape. (I cut them in vertical strips - medium thick, as my mum used to do)

- Heat oil in a pan and add carrots. Cook it for around a minute to make them tender.

- Add salt, methi masala and mix well. 

- Turn off the heat and add lemon juice. 

- Toss it to mix everything well and serve! :)

SJ's NOTE:

- Kasoori methi can be added as well. 

- Adjust methi masala according to your taste. I can't eat too much spice, so I kept it to 2 tbsp only. 

- Best to serve with breakfast parathas! :)

Undhiyu

Sometimes it happens that I don't remember what all I have in my freezer!!! Yesterday only I saw a pack of frozen mix veggies, which is never my first preference for cooking :P But as my husband loves it, I thought of making his favorite dish, linked with his favorite festival - Uttarayan... 

You must have guessed it by now, it's "Undhiyu"! If you are looking for an authentic one, it's not... This is my version with all the flavors that I love in any core-gujju gravy :)

And yes, it comes to be a Jain dish if you eliminate potatoes in it!!! Wooo... what a great start of 'Jain Series'... 

Serves: 3-4

INGREDIENTS:

500 gm Surti Undhiyu Mix (I had potatoes, small brinjals, broad beans, lilwa, yam and methi dumplings)

2 tbsp Canola Oil

1 tsp Chopped green chillies

1/2 tsp Coriander powder

1/2 tsp Red chilly powder

1 tsp Cumin powder

1/4 tsp Turmeric Powder

1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds

1/8 tsp Hing

1 tbsp Lemon juice

2 tsp Sugar

Salt, to taste

For Dry Masala--

1/4 cup Roasted Peanuts

2 tsp Fennel Seeds

1 tsp Besan (Gram flour)

1 tsp Anardana (Dried Pomegranate Seeds)
1 tsp Dessicated Coconut

1 tsp Sesame Seeds

1 tsp Kasoori Methi

METHOD:

- Take all the ingredients of dry masala in a mixture jar and grind them finely.

- Heat oil in a deep pan and add cumin seeds, mustard seeds and hing. 

- Once it splutters, add chopped green chillies and saute it for 30 sec.

- Add mixed veggies (thawed out if frozen) and add salt, turmeric powder and sugar. Mix well.

- Cover with a lid and cook it on slowest heat for around 10 mins. 

- Check if all the veggies are soft (cooked well), add red chilly powder, coriander powder and cumin powder along with ground dry masala.

- Mix it all together and cook it again for 2-3 mins.

- Turn off the heat and mix lemon juice in it. Serve hot with puffed poori!!! :)

SJ's NOTE:

- Raw banana (cut into cubes) can be used as a replacement of potatoes for Jain version!

- Fresh methi leaves can be added along with all veggies, which will infuse a nice aroma. 

- Recipe for making methi dumplings at home will be posted soon!

Linking this recipe to Foodabulous Fest Event organised by Simply TADKA and hosted by Shruti’s rasoi:

Dry Kachori

"Kachori" - the name itself takes your taste buds straight to a street-vendor, selling kachori chaat with toppings of yogurt, tamarind chutney, green chutney, nylon sev, onions n chat masala!!! It sounds drool-worthy, isn't it??

I always remember my aunt (whom I call my very dear friend) when I plan to make any type of kachoris, as I believe she's the best in making it!!! Huh... I'm missing those "Aloo Kachodis" with an authentic Rajasthani flavor which she used to make every now and then for us :)

But today, it's going to be a little different version!!! If you're in search of the best accompaniment for a cuppa tea, your search ends here... I have got an easy process for you to make deep-fried puffed, crisp, golden-brown, spicy & tangy balls - "Dry Kachori".

Makes: 15

INGREDIENTS: 

For Crust--

1 cup Plain Flour

2 tbsp Cooking Oil

Salt, to taste

For Stuffing--

1/2 cup Besan

1 tbsp Tamarind Paste

1/8 tsp Turmeric Powder

1 tsp Red Chilli Powder

1/2 tsp Garam Masala

1/2 tsp Amchur

1/2 tsp Sesame Seeds 

2 tsp Fennel Seeds

2 tbsp Sugar

Salt, to taste

Oil, for deep frying

METHOD:

- Heat 1 tsp of cooking oil in a pan and roast besan (chickpea flour) till it slightly changes color and releases wonderful aroma.

- Transfer it to a big mixing bowl and add all stuffing ingredients into it. Mix everything well. 

- Mix plain flour (maida), salt and oil in a bowl. Add lukewarm water as required and knead a soft dough. Keep it aside to rest for 15 mins.

- Then divide it into 15 small lemon sized balls. Roll out each of them into a thick puri of 4"-5" in diameter.

- Put a spoonful of stuffing in center of puri. Wrap it around and make sure to form a completely sealed ball. 

- Heat oil in a deep-frying pan on medium flame. Carefully place 4-5 balls in it and deep fry over low flame only. Once they turn light brown, take it out to a paper towel to absorb excess oil. Follow the same process for rest of the balls too.

- Crispy and tangy dry kachori is ready to serve with green or tamarind chutney. 

SJ's NOTE:

- You can add chopped dry-fruits for a variation in this recipe, to make "Kathiyawadi DryFruit Kachori" :)

- The only reason behind frying kachoris on low flame is to make crisp outer crust and soft inner side. If flame is high for frying, it will create bubbles on outer surface and it will be a little under-cooked inside.

- A delicious snack that can be stored in an air-tight container for around 15-20 days. 

If not dry kachoris, you have got n number of options: Aloo Kachori, Peas Kachori, Pyaaz Kachori, MungDal Kachori, Lilwa Kachori and many more...

Linking this recipe to Jagruti's Cooking Odyssey and UK-Rasoi:

 

Microwave Nylon Khaman

Thought of starting a new series on Food Court - "Under 30 Mins"!!! And here is the first recipe... A very popular Gujarati delicacy "Nylon Khaman". 

Traditionally, its prepared in steamer which takes a little longer to have it ready on plate. But for those who loves it, but refrains from making it 'coz of its method to follow... I tried making it using microwave and it turned out to be a super-successful experiment. It was so spongy and yummy!!!

Ready to serve in: 12-15 mins
Makes: 10-12 pieces

INGREDIENTS: 

For Khaman--

1 cup Besan (Chickpea Flour)

2 tbsp Sooji (Semolina)

1/8 tsp Turmeric Powder

2 tsp Sugar

2 tsp Lemon Juice

1/2 tsp Ginger-Green Chillies Paste

1 tsp Eno Fruit Salt

1 cup Water

Salt, to taste

For Tadka--

1 tbsp Oil

1/4 tsp Mustard Seeds

1/4 tsp Sesame Seeds

A pinch of Hing (Asafoetida)

3 tbsp Water

Chopped Coriander, for garnish

METHOD:

- Take all ingredients (except Eno) of Khaman in a bowl and mix them well.

- Add water gradually to make smooth batter of pouring consistency with no lumps present.

- Grease a deep microwave proof dish (or baking tray) with 2-3 drops of oil.

- Add eno fruit salt to batter and whisk it for 2-3 mins to make the batter fluffy.

- Pour it to a tray and cover it with cling wrap.

- Microwave it on high for 4-5 mins and take it out removing cling wrap. Let it rest for 5 mins and then cut into pieces.

- Transfer all the pieces to serving plate/bowl.

- Heat oil in tadka (tempering) pan and add mustard seeds. Once it splutters, add sesame seeds and hing into it. Turn off the heat and add water.

- Pour this watery tadka over all khaman evenly.

- Garnish with chopped coriander and it's ready to serve!!! 

SJ's NOTE:

- Citric Acid (limbu na phool) can be used to replace lemon juice.

- Make sure cling wrap doesn't touch your khaman at all. A microwave proof lid can be used instead.

Mund Daal Dhokla

INGREDIENTS:

1 cup Mung Daal with skin (Green)

1/4 cup Urad Daal

1/2 cup Yogurt

1 tsp Ginger-Garlic paste

1/2 tsp Fruit Salt (Eno)

Salt, to taste

For Tadka--

3 tsp Cooking oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/4 tsp Sesame seeds

For Garnish--

2-3 tsp Chopped coriander

METHOD:

- Soak mung daal and urad dal in water for around 1-2 hours. 

- Drain water and then grind it to make a batter by adding water gradually as required.

- Transfer it to a big bowl and add yogurt, ginger-garlic paste, green chillies into it.

- Mix well and make a smooth batter. 

- Add fruit salt into it and whisk it for a while, which will help making a batter fluffy.

- Grease a steamer plate or big thaali with 2-3 drops of oil.

- Pour this mixture in it and spread it evenly. 

- Steam it* for around 20-25 mins on medium-high flame.

- Then, let the plate rest for 10 mins and cut into a diamond shape. 

- Heat oil in tadka-pan and add mustar, cumin seeds. When it stops crackling, add sesame seeds and immediately pour this mixture on dhokla pieces. 

- Garnish with chopped coriander and serve it anytime :)

SJ's NOTE:

* Usually, a steamer is used for this dish! But alternatively, boil 4-5 cups of water in a big broad-pan. Keep something flat as a base to support and arrange a thaali (with dhokla batter) on it! 

- This dhokla tastes yummy with a pinch of 'pickle masala' mixed in oil!!! :)

Rajwadi Khichdi

Serves: 3-4

INGREDIENTS:

1 cup Rice

1 cup Tuver Dal

1/2 cup Potatoes (cut into cubes)

2 tsp Onions (chopped)

1/2 cup Veggies (I used carrot,cauliflower, corn, capsicum)

1/4 cup Green Peas

1 tsp Ginger-Garlic paste (optional)

2 tsp Ghee

1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds

A pinch of Hing

1/4 tsp Red chilly powder

1/2 tsp Coriander powder

1/8 tsp Turmeric powder

1/8 tsp Pickle Masala

Salt, to taste

METHOD: 

- Soak rice and tuver dal together in water for around an hour.

- Heat ghee in pressure-cooker and add cumin-mustard seeds with hing.

- Once it splutters, add all potatoes, onions, veggies, ginger-garlic paste and green peas. Mix everything well and cook it for a min.

- Add soaked rice-tuver dal in it with around 2 cups of water and stir everything once.

- Pressure-cook it for 4 whistles and let it cool down for 10 mins before opening the lid. 

- "Rajwadi Khichdi" is ready to serve... :)

SJ's NOTE:

- We call it Vaghareli Khichdi with all veggies in simple language, but one of our special friends is used to call it "RAJWADI"... so the credit goes to him :)

- Best to be served with "Yogurt Tadka"!!! Recipe for the same will be posted soon... 

Dry Mung Daal

"A Thaali" anywhere in Gujarati Dining Restaurant is never complete without serving it in one of the four katoris (bowls) arranged in-line.

"Mung Daal" for a chilly winter, sounds good! Isn't it? It is one of the most popular daal preparations in Gujarat - Easy to digest and protein-rich... :) Also, a soupy version of the same can be served with a plate of steamed rice! 

Serves: 2

INGREDIENTS:

1 cup Mung Daal (skinless)

1/2 tsp Ginger paste

1/8 tsp Green chilly (finely chopped)

1/8 tsp Turmeric Powder

1/4 tsp cumin seeds

A pinch of hing

2 tsp Lemon juice

Salt to taste

2 tsp Ghee

METHOD:

- Wash mung daal properly and pressure-cook it for 2 whistles in lightly-salted water.

- Heat ghee in a pan and add cumin seeds, hing.

- Once it splutters, add ginger-garlic paste and chopped green chilly. Saute it for a while.

- Add boiled mung daal and rest of all ingredients into it. Mix well.

- Cook it for around 2-3 mins and at last, add lemon juice.

- Garnish with coriander leaves and serve hot!

SJ's NOTE:

- Make sure daal is just cooked and not mashed.

- Pressure-cooking (over the other methods of boiling) it keeps the flavors intact.

Linking this recipe to Manju's Kitchen - Priya's Versatile Recipes:

Dakor na Gota

A secret treasure from traditional Gujju kitchen!!! "Dakor na Gota" - The most authentic and popular "Farsaan" from a village of Dakor :) 

Back in Gujarat, you will get an instant mix packets of this at most grocery-shops... But here is how you can easily bring the same taste in your home-kitchen!!!

Makes: 12-15

INGREDIENTS:

1 cup Besan

1/2 cup Fine semolina

1/4 tsp Green chillies (finely chopped)

1 tsp Ginger paste

1/2 tsp Sesame seeds

1/2 tsp Fennel seeds (crushed)

1/4 tsp Fruit salt (Eno)

1/4 tsp Black pepper (crushed)

1/2 tsp Coriander powder

1/4 tsp Garam masala

3/4 cup water

Salt to taste

Oil for deep-frying

METHOD:

- Take besan, semolina and all dry ingredients in a bowl and mix well.

- Add green chillies, ginger paste along with water and make a batter with dropping consistency.

- Heat oil in deep-frying pan.

- Add fruit salt in batter and whisk it well to make it a little fluffy.

- Drop a spoonful of batter in hot oil and deep-fry them till golden in color.

- Drain on absorbent paper and serve hot with your favorite chutneys!

VARIATIONS:

- Add fresh fenugreek leaves (chopped) to make a very authentic version - "Methi na Gota"

- Chopped spinach leaves also gives a nice flavor to simple fritters.

SJ's NOTE: 

- Prepare this batter half hour before you actually plan to make it.

- It goes well with Imli ki Chutney, but can be served with a thick yogurt kadhi (just as served in Dakor)

Linking this recipe to UK-Rasoi's Event:

Masala Thepla

Breakfast? Tiffin-box?? Long-distance journey??? All problems... One solution!!! 

Roll it with Chhunda... Have it with 'Chai ki Chuski'... Or grab one with 'Chilled Yogurt'.. It gives a quick bite at anytime with the feel of eating something substantial! To me, it reminds of all long train journeys... :) 

 "Masala Thepla", one of the very famous traditional Gujju food... 

Makes: 10

INGREDIENTS:

2 cups Wheat Flour
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
1/4 tsp Ajwain
A pinch of Hing
1 tbsp Oil + For cooking

METHOD:

- Mix all the ingredients (optionally can pick one from variations) and knead a soft dough using water.
- Let it rest for 10-15 mins and divide the dough in 10 equal balls.
- Roll each of them medium-thick and 7-8" diameter in size.
- Place it on hot tava and cook it for around half min each side.
- Drizzle very little oil and roast to make golden brown on both the sides.
- Serve with a cuppa tea!!!

VARIATIONS:

- Minced Garlic
- Grated Bottle Gourd
- Fresh / Dry Fenugreek Leaves
- Spinach Leaves


SJ's NOTE:

- Can be stored easily for 4-5 days!
- Use aluminium foil to store it in air-tight container to prevent them drying out.

Namakpara

INGREDIENTS:

1 cup wheat flour
1/4 cup semolina
1/4 tsp ajwain
1/4 tsp cumin seeds
1/8 tsp turmeric powder
1/4 tsp red chilly powder
A pinch of hing
Salt to taste
2 tbsp ghee
Oil to fry

METHOD:

- Combine initial 8 ingredients in a bowl and mix well.
- Add ghee to the mixture and mix to form crumbles.
- Knead a soft dough using lukewarm water and keep it aside for 10-15 mins.
- Heat the oil in a deep frying pan on medium flame.
- Roll a big roti (medium-thick) and cut into strips or diamond shape.
- Deep fry them until golden brown color on both the sides.
- Drain excess oil by putting them on kitchen tissues and cool down to room temp.
- Store in an air-tight container.

SJ's NOTE:

- Maida or a combination of maida & wheat flour can be used for dough.
- To make this crunchy snack more flavors, you can add kasoori methi as well.
- For quite a new version, Indian spices can be replaced by dried oregano & chilly flakes.

Masala Puri

My husband simply loves a very classic Indian bread - "Puri" :) Even I do.. but more when I'm looking forward to serve a quick breakfast or meal... :P

Here are few different versions of the "Puri":

- A version without spices in it, is best to be served with Kheer or Halwa...

- Puri pricked with fork to make it flat, is used as a Chaat-Puri! 

- Quite crispy and tiny ball one, serves the best ever Street-Food "Panipuri"!

A round puffed up ball, that too a little chatpata... works great with any Indian Gravy!!! A classic combo that  any Gujju will love to have: "Poori-Bhaaji" (Puri with dry potato subzi) 

Makes: 15-16 puris

INGREDIENTS:

2 cup Wheat flour

3/4 cup water

1/2 tsp Salt

1/4 tsp Turmeric powder

1/4 tsp Red chilly powder

METHOD:

- Mix wheat flour and all the spices in a bowl.
- Add 1 tsp of oil into it and mix well.
- Knead a soft dough by adding water gradually in it. At the end,
- Divide the dough in portions of equal size.
- Roll each of them medium-thick to around 5-6 cm in diameter.
- Heat oil in deep-kadai and fry 2-3 puris at a time.
- In around 5 secs, it will puff up then turn it to make light crisp and golden-brown on both the sides.
- Serve with any gravy you love... :)

Kobi-Gaajar no Sambharo

INGREDIENTS:

2 cups of chopped cabbage
1/2 cup of chopped carrots
1 tsp chopped green chilles
1/2 tsp sugar
1/4 tsp mustard seeds
1/8 tsp hing
Pinch of turmeric powder
Salt to taste
2 tsp cooking oil

METHOD:

- Heat oil in kadai. Add mustard seeds and hing and let the mustard seeds crackle.
- Add chopped green chilles (I used capsicum instead) & carrots and saute it for a while.
- Add chopped cabbage along with sugar, turmeric powder and salt.
- Mix well and cook for around 1-2 mins.
- Serve hot with any Roti-Subzi combo in Gujarati dish!

Sooji Halwa

"Sooji ka Halwa" (Satyanarayan Sheero) is one of my mumma's very special dish! On the other side, I'm not-into-sweets person, so I never cared to learn it from her... :( And look at the destiny! My hubby just loves sweets & desserts!!! 

During my stay at in-laws, my mother-in-law used to make it often... She never bothered me about it as everyone knew tat I stay away from sweets! But I bugged her at times n she kept explaining it step-by-step to me :) Finally... I follow each of her tips while making this super-duper sweet n I make sure to bring my mumma's taste into it :P 

Thanks to mummy n mumma both!!! 

Makes: 2 servings 

INGREDIENTS: 

1 cup sooji 

2 tbsp ghee 

1/4 cup cashews 

1 cup lukewarm milk 

1/2 cup sugar 

1/4 tsp cardamom powder

METHOD:

- Heat ghee in deep kadai. Once it melts completely, saute cashews (cut into halves) till its golden in color. Take them out and keep aside. 

- Add sooji in kadai and roast it till light brown color. It will release the finest aroma at the same time. 

- Add cashews, cardamom powder and sugar into it and mix well. 

- Pour milk gradually, stirring it continuously to avoid lumps. 

- Cook the mixture for few mins. Once its paste-like consistency, it will leave the sides of the pan. 

- Turn off gas and "Sooji Halwa" is ready! 

- Garnish with sliced almonds and serve hot... :)

Sending this recipe to Sowmya's Authentic Indian Sweets Event and Cook like a mom of Foodelicious:

Aloo Methi

Servings: 2

INGREDIENTS:

3 potatoes - medium sized

3/4 cup kasoori methi (u can use 1/2 cup fresh methi as well)

1 tbsp chopped coriander

1 tsp ginger-green chillies paste

1 tsp cumin seeds

1 tsp coriander powder

1 tbsp lemon juice

Salt per taste

A pinch of hing

Oil

METHOD:

- Boil potatoes and dice cut them.

- Heat 1 tbsp oil in pan and add cumin seeds, hing. Let it splutter well.

- Add potatoes and methi (dried or fresh - ur choice) leaves and mix well.

- Add rest of all ingredients and let it cook for 3-4 mins.

- Garnish with chopped coriander and serve hot with phulka roti.

Lilwa Kachori

Serves: 12 nos.

INGREDIENTS:

For Crust:

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1 cup plain flour

2 tbsp oil

1/2 tsp salt

1/4 cup cold water

For Filling:

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3 cup pigeon peas (lilwa) 

1 cup green peas

1 tbsp ginger-garlic paste

2 chopped green chillies

1 tbsp chopped coriander

1/2 tsp garam masala

1 tsp Amchur powder

1/2 tsp cumin powder

a pinch of hing

Salt per taste

Coriander powder

METHOD:

- Take all ingredients of crust and knead a soft dough.

- Keep it aside to rest for 15-20 mins.

- Take pigeon peas & green peas in a grinder & chop it roughly.

- Take it in a bowl and add rest of all ingredients with it.

- Mix well and divide the filling in 12 portions.

- Roll a medium sized puri & stuff it with this mixture.

- Make smooth small balls out of all mixture.

- Deep fry them in oil & serve hot with Green Chutney.