Method: (Beans, Cabbage, Potato, Carrots, Tendles, Alsondo, Beans, etc)1. Wash and slice finely/ lengthways..
2. Heat 2 tbs of oil (med-high, 8 on electric stove)
3. Add 1/4 tsp mustard seeds till it pops
4. Add 1-2 small red chillis torn or 1/8tsp chilli powder (very spicy)
5. Add veg quickly before chillis start to burn. It will make a noise - don't worry - quickly stir.
6. Salt to taste (Shashi method) - stir again for 30 secs
7. Add small cup of water just to cover the veg.
8. Lower heat, cover and cook for about 10-20 mins..
*Payal's pics.
GUJARATHI FOOD ...."SURTHI UNDHYU".....(mix veg with muthiyas)...:)
ReplyDelete1 BOWL OF GREEN CHOPPED VEG(ANY 6 TYPES ),1BOWL GREEN PEAS, CHOPPED POTATOES,
TAKE OIL IN A BIG PAN,FRY GINGER,GARLIC,GREEN CHILLI PASTE IN IT, ADD ALL CHOPPED VEGGIES,HALDI,MIRCHI POWDER,DHANIYA JEERA POWDER, ROASTED PEANUTS POWDER,SALT,CHOPPED TOMATOES, COOK WELL..ADD MUTHIYAS,,
MUTHIYAS=TAKE BESAN N ADD FRESH METHI LEAVES, SALT, LEMON JUICE, MASALA, MAKE A FINE DOUGH N DEEP FRY IN OIL..
Maharashtrian Dish (AMTI)
ReplyDeleteRecipe:Ingredients:1/2 cup toordal,2 big spoons groundnuts, 1med size potato, 2 med size onions, Jaggery, tamarind pulp ,2 tsp goda masala( can substitute with garam masala),1tsp chille powder, 1big spoon grated coconut, corriander leaf. For seasoning: oil, mustard, !/2 tsp jeera, 1/4 tsp turmeric powder,1/4 tsp hing, curry leaves, garlic (optional) 2 small green chillies.
Method:Soak groundnuts previous night , next day cook toordal and groundnuts seperately in cooker.Make squares of potato and cook in a different vessel. Take oil in a kadai,and make a seasoning of mustard and curryleaves, add jeera, hing, turmeric. add ginger, green chillies,and garlic. now add Onion(thinly sliced)and fry well till onions turn pink in colour.Add the cooked toordal, groundnuts and potato. now add tamarind pulp, jaggery, and goda masala,and salt.and give a good boil, keep stirring in between., After it boils add corriander leaves and little grated coconut, boil for 2 more minutes.
Methi Baaji
ReplyDeleteRecipe for methi chi bhaji: Method:Take oil in a kadai,splutter mustard seeds, add pounded garlic cloves, add finely chopped onions,fry for sometime till onion turns transparent, add finely chopped tomatoes,stir till tomatoes turn soggy, add slit green chillies or red chillie powder(any one whichever you prefer)I have added slit green chilli.
Now add finely chopped methi leaves along with the tender stem. Cover and cook till methi is done.
Add salt and adjust the seasoning.keep the salt and chillie quantity a little more,u can add a pinch of sugar at this stage if u prefer.
Sprinkle water on the methi ,keep it a little watery,and add 3-4 tsp (or more ) of gramflour and stir. You will get small round golas of gramflour in between while eating.
Konkani Recipe PATHRADO
ReplyDeletemaking a pathrode
Ingredients
Pathradya Pann(colocasia leaves) – 4-5
Toor dal – 3 cups (or 2 cups Toor daal and 1 cup greengram)
Rice – 2 cups
Tamarind – lemon sized ball
Hing/Asafoetida – 2 pinches
Grated coconut – 1.5 to 2 cups
Red chillies – 8 to 10 (roasted in oil )
Method
Prepare the leaves by washing thoroughly with water and trimming the thick veins on the back.
Soak the rice and daal for 4-5 hours and grind to a paste (Neither very coarse nor very fine)
Grind the coconut, chillies, tamarind and hing to a chutney consistency.
Mix the 2 pastes and add salt to taste.
Rub the paste on the back of one leaf, then layer the second leaf and rub more paste. Arrange about 4-5 leaves this way.
Roll the layered leaves and steam it the way you would steam idlis. It will take 30-35 minutes to cook properly.
Allow it to cook a little and cut the pathrode in small rings and serve by topping with a little coconut oil. It is yummylicious:)
SAIBHAJI (SINDHI DISH )
ReplyDeleteRECIPE ::::: PALAK 1/2 BUNCH, SHEPU (DIL LEAVES ) 1/2 BUNCH, 4-5 BATATO, 5-6 SMALL BRINJALS(VAINGANA), SANU DUDDYA KODKO, SANU SURNA KODKO, 1 WHOLE LOSUNE KANDO, 3-4 PIVAYU, 6-7 TARNI MIRSANGA,2" ALLYE, 3-4 CARROT,SAKKADA CUT KORNU COOKER GHALCHE TANTU EK MUSTI BHARI TIMBAYILI CHANYA DALI, THODI HALDI PITTI,MIRSANGE PITTI 2-3 TOMATO GHALNU , JAYI TITLE MEET, THODE UDDAK GHALNU 5-6 CITY KADCHI....SIJJAYILI BHAJI CHIKE MASH KORNU TANTU GHATTI JEERYA PHANNA GHALLYARI RUCHI RUCHI SINDHI JANALI SAIBHAJI TAYYAR.
Karbeva Chutney
ReplyDeletemade with hurikadlo
1cup grated coconut
1 cup dalia/ hurikadlo
10 to 12 dried red chillies
1cup curry leaves, 1/2 tsp of turmeric, 1 tsp asafoetida, 1/2 tsp tamarind paste, 1 tbs sesame seed,Salt.
Dry roast everything for a few mins on the stove . Let it cool ... grind it in coffee grinder or blender.Enjoy :)
KUWALEY PULIKODDEL
ReplyDeleteCook ashgourd/kuwaley pieces with salt and Jaggery.
In 1 tsp of oil fry the following:-
1 Tbsp of chana dal, Udid dal, black til seeds
2 Tbsp of dry corriander seeds
a small piece of hing and turmeric(use pwd if you dont have the stick)
Lemon size tamarind
4 Tblsp of grated coconut
6-7 red chilly depends on the heat.
Grind the ingredients to a smooth paste and mix with cooked ash gourd.
Finally add curry leaves and Mustard seeds seasoning.
LAUKI KI DAL (DUDHI ) .........
ReplyDeleteRECIPE:in cooker cook 1 cup toor dal 1/2 cup chana dal, 1 chopped onion, 1 cup chopped lauki lil haldi .
in kadai take3 tsp ghee ,add 2 tsp jeera, lil hing n chopped 2 tomatos n cook till it becomes soft. add 2 tsp chilli pdr n fry . put this tadka to boiled dal n mix. garnish with dhaniya patta (coriander leaves )....
PANEER,CAPSICUM,MUSHROOM MAKHANWALA
ReplyDeleteRecipe....cut tomatoes about 4 to 5 ripe ones, cut onions and saute this both for a while in butter, keep it aside and then grind this into fine paste. Then take a pan add butter and then add some ginger garlic paste and saute it.. add the tomato onion paste and saute it again add some chilly powder and garam masala powder. mix well.Then add some cashew powder and cook well if it gets thick add some water. Add salt to taste and lil sugar and then add the mushroom and capsicum cook well and then u can add the paneer which is shallow fried on the tawa, then add some kasoori methi and garnish with some fresh cream.