Pumpkin Kofta Curry In Coconut Milk Recipe
Ingredients
Coconut (1/4), curds (2tbsp), tomatoes (2large), poppy seeds (1tbsp), onion (1small), ginger piece (1inc), coriander leaves (1 bunch), garlic (4flakes), green chillies (4), turmeric powder (1tsp), sugar (to taste0, salt (to taste), chilli powder (to taste), garam masala (1tsp), jeera powder (1tsp), dhania powder (1tsp).
For kofta:- Gram flour (2tbsp), green chillies (2), ginger (1small piece), pumpkin (500gms), cumin seeds powder (1tsp),, mint leaves (a few), chilli powder (to taste), raisins and salt (to taste).
Method of preparation:-
Take pumpkin, peel and grate it in a bowl. Squeeze out its water and then keep it aside. Coarsely grind the chillies, coriander, mint and ginger in a grinder. Take a bowl; mix all the ingredients of kofta except raisins in it. Knead this mixture to make it smooth and then make small balls of this mixture around a raisin. Then deep fry these balls of mixture until turn golden brown in color. Drain them and keep them aside. Now make the paste of ginger garlic, poppy seeds, onion and coconut by grinding them in a grinder. Take a pan, heat 3 tablespoon of oil in it and then fry the ground paste in it. Add all the spices and fry them. Add curds, sugar and tomatoes in it and then cook them. Now put the pumpkin koftas in it and then add hot water in it. Cook it for about 5 minutes. Decorate it with chopped coriander and serve it hot.
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Handwa Recipe
Ingredients
Tinned lentils (1c), butter (4tbsp), vegetable stock (1 pint), salt (to taste), mashed potato (1), pepper (to taste), flour (2tbsp), onions (2), small garlic cloves (optional), herbs of choice.
Method of preparation:-
Take lentils, wash them. Take a frying pan, place it over heat and then melt butter in it. Fry chopped onions in melted butter until they turn brown and then take out them from the pan. Add flour in it and then add the vegetable stock in it. Keep it to boil. Mix herbs, garlic and seasoning properly. Take an oven proof dish; place fried onions and lentils in it. Then take some sauce from the frying pan and pour it over the lentils. Add the mashed potatoes over it. Place the dish in oven and bake it at 200 degrees C for about 1 hour. Then take it out from oven and serve it with left over sauce.
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Groundnut Chikki Recipe
Ingredients
Groundnut or moongfali (1/4kg), ghee (2tbsp), brown sugar or shakkar (100gms), sugar (50gms).
Method of preparation:-
Take groundnut, roast it in a pan over low heat and then take off the pan from heat. Keep it aside to cool and then take out its skin. Take a frying pan, mix sugar and brown sugar in it. Then add a little water and keep it to boil. When it gets thick in consistency then adds groundnuts in it. Mix it well. Take a thali, grease it and then spread the groundnut mixture in it. Keep it to cool slightly and then cut it into pieces with a knife. Now keep the groundnut chikki a side to cool to cool completely and then store in airtight container.
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Cauliflower and Brinjal Curry Recipe
Ingredients
Brinjal or baigan (2 number of slices), cauliflower florets (1/2kg), chopped tomato (1), peas with pod (1c cut into 1 inch pieces), chopped coriander leaves (a bunch), green chillies (4), cumin seeds (1/2tsp), salt (to taste), oil (2tbsp).
Method of preparation:-
Take cauliflower florets, wash them and cook them in a pan until they get soft. Take off the pan from heat and keep it aside. Take another pan, heat oil in it and then add sliced brinjal in it. Cook them for about 5 minutes over low heat. Add pea pods in it and fry them for about 2 minutes and then add tomato in it. Now add cauliflower florets into the pan. Then add salt according to taste in it. Mix it and then add the ground masala in it. Fry it for few minutes. When the cauliflower and brinjal curry gets ready then serve it hot with roti or rice.
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Khakra Recipe
Ingredients
Flour (2c), salt (2tsp), kasoori methi (1c), ajwain (4tbsp), red chilli powder (2tbsp) and ghee 96tbsp).
Method of preparation:-
Take a bowl; add flour, ajwain and kasoori methi in it. Mix it and then add ghee, salt and red chilli powder in it. Add enough water in it to make dough. Knead the dough to make it soft and then keep it aside for about half an hour. Take dough and make the patties from it. Take tortilla maker, place the patties in it and then close its lid. Keep it for sometime until the patties get crispy. Then take out them from the tortilla maker and serve this traditional Gujrati snacks with chutney.
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Khattai Aalu Recipe
Ingredients
Floury potatoes (1/2kg), brown sugar or shakkar (1tbsp), turmeric powder (1/2tsp), coriander powder (1tsp), desiccated coconut (2tbsp), cumin powder (1/2tsp), salt (to taste), green chillies (2slices), coriander powder (1tsp), red chilli powder (1/2tsp), mustard seeds (1/2tsp), tamarind pulp (2tsp).
Method of preparation:-
Take potatoes, peel them and cut them into pieces. Mix the sugar in liquid. Take a pan, heat oil in it and then fry mustard seeds in it until they get splutters. Then fry chili, cumin powder and coriander and turmeric powder in it. Now add the dice potatoes, mix them and then add salt and a little water in it. Reduce the heat to low, cover the pan and then cook it fr about 15 minutes. Then add sliced chillies, coconut and tamarind juice in it and mix it well. Again cover the pan and cook it until the potatoes get cooked. Then serve these khattai Aalu with chapatti or rice.
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Patra Bhajia Recipe
Ingredients
Patra or colocasia leaves (15 to 20), gram flour or besan (1c), oil (1tbsp), salt (to taste), crushed cumin seeds (1tsp), turmeric powder (1/2tsp), tamarind extract (1/2c), chilli powder (3tsp), asafoetida (3 to 4 pinches), powdered sugar (3tsp).
For Seasoning:- Finely grated coconut (1tbsp), finely chopped coriander leaves (1tbsp), cumin seeds (1/2tsp), sesame seeds (1tsp), mustard seeds (1/2tsp), oil (1tbsp).
Method of preparation:-
Take colocasia leaves, clean them, wash them and then pat dry them. Use scissors to cut their thick vein. Then lightly roll them and keep them aside. Take a bowl; mix all the ingredients in it to make thick paste except the ingredients of seasoning. Take leaf place it on flat surface with downside up. Take paste mixture, spread it over the leaf. Then place one leaf over it. Set 3 to 4 layers of leaves. Then roll the leaves. Make tight rolls and then seal them from the sides. Then place these rolls in the perforated vessel of steam cooker and then steam them for about 30 to 40 minutes until they get cooked. Keep them to cool and then cut them into slices. Take a pan, heat oil n it. Add seeds and keep them to splutter and then add coconut, sesame and coriander in it. Add chilli, salt and sugar according to taste. Mix it well and then serve it.
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Potato Wada Recipe
Ingredients
Potatoes (1kg), ginger and green chillies paste (1tsp), dhania powder (50gms), salt (to taste), haldi powder (1tsp), lemon juice (2tsp), coriander leaves and sugar (1tsp).
Method of preparation:-
Take potatoes, boil them in pressure cooker. When they get boiled then keep them aside to cool and then peel them. Take a bowl, mash the potatoes in it and mix salt, paste of ginger and chillies, sugar, haldi powder and lemon juice in it. Now add besan with red chilli powder, baking soda and salt in it. Make the small balls of this mixture. Take a frying pan, heat oil in it for frying. Fry the balls of potato mixture in hot oil until they turn pinkish in color. Take out them from the pan after frying and serve them hot with chutney or sauce.
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Raab Kanji Recipe
Ingredients
Wheat flour (1tsp), dried ginger powder (1tsp), water (1/2c), ghee (1/2tsp), cardamom powder (1tsp), jiggery (1tsp), milk (1c).
Method of preparation:-
Take a pan; place it over heat and then temperate ghee in it over low heat. Add wheat flour in it and fry it until it gets pinkish in color. When the flour gets fried then adds milk and water in the pan and then mix dried ginger powder in it. Mix it and add jiggery in it. Mix it properly. Now take off the pan from heat. Dust cardamom powder on it and then serve it hot. This recipe is good after illness.
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Trevti Dal Recipe
Ingredients
Tuvar dal (1/4c), moong dal (1/4c), chana dal (1/4c), chopped onion (1), chopped garlic cloves, minced (3), chopped tomatoes (1), ginger (1/2inch), oil (2tbsp), lemon juice (1tbsp), oil (2tbsp), turmeric powder (1 pinch), chopped coriander leaves (3tbsp) and salt (to taste).
For seasoning:- Bay leaves (2), dry red chilies (2), asafoetida (a pinch), broken cloves (2).
Method of preparation:-
Take all dals, wash them and then soak them in water for about 1 hour. Cook the dals in the pressure cooker and then keep it aside. Take a pan, heat oil in it and then fry the seasonings in it until they turn brown. Then fry the chopped garlic, ginger and chillies in it for about 4 to 5 minutes. Add tomatoes, onions, turmeric powder and salt in it and cook them. Smash the dals add it in the pan and then add 2 cups of water. Reduce the heat to low and keep it to simmer for few minutes. Add coriander leaves and lemon juice in the dal and mix it. When the trivet dal gets cooked then serve it hot with rice.
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