Farsi poori

Farsi poori

This is masala poori in gujrati cuisine. Usually made during festivals to relish with chai

INGREDIENTS

MAIDA : 2 cups
Sooji 2 tbsp
Ghee : 3 tbsp
Cumin seeds : 1/2 tsp
Carrom seeds 1/2 tsp
Black pepper powder : 1/2 tsp
Salt

Methods

In a big bowl and add flours and cumin seeds, coarsely ground black pepper and salt to taste. Mix ghee, salt and knead stiff dough with water.

Make balls and shape into cylinders. Cut each cylinder into discs and roll into pooris.

Fry pooris in well heated oil.

Masala Muthiya

Gujju Farsan

Masala Muthiya

Ingredients

Wheat flour 1/2 cup
Gram flour 1/2 cup
Corriander leaves handful chopped
Green chilli 2 chopped
Onion chopped 1
Salt
Ginger grated 2 tbsp.
Cumin seeds 1 Tsp
Red chilli flakes 1 Tsp
Oil 1 Tsp

Method

Mix all ingredients in big bowl and knead a soft dough with water. Make a big log and steam it for 30-40 mins.

Cut in pieces and either fry

Or make tadka of few mustard seeds , sesame seeds, curry leaves in a big wok with 2 tbsp oil and mix steamed muthia and serve hot with green chutney and hot tea.

Lehsun-hari Mirch Khakhra

Another gujju dish which is so easy to make . It is just an instant papad which is spicy and healthy

Lehsun-hari Mirch Khakhra

Ingredients

Wheat flour 1 cup
Gram flour 1/2 cup
1 tsp cumin seeds
1/2 tsp chilli powder
a pinch of turmeric powder
a pinch of asafoetida (hing)
Garlic crushed 1 tbsp
Green chilli crushed 1 tbsp
Salt
Refined oil 2 tbsp

Method

Combine all the ingredients and knead into a soft dough using water. The dough should be smooth and soft.

You can add any flavours in attachment like Methi leaves etc.

Make balls and roll out in thin chapattis of papad size

Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till light brown marks appear on both the sides.

Take kitchen napkin and fold it and hold in your palms and press hard on khakhra till it turns crispy .

Relish with tea

Instant papad is ready

Bhindi sambhariya

Bhindi sambhariya

A Gujrati Delicacy 

Use fresh tender baby ladyfingers.

Ingredients

250 gms ladyfingers (bhindi)
Pinch asafoetida (hing)

Filling

2 tbsp grounded peanut
2 tbsp coriander powder
1 tsp ginger paste
1 tsp turmeric powder
2 tbsp cumin seeds powder
1 tsp garam masala
1 tbsp sesame seeds
2 tbsp lemon juice
2 tbsp oil
salt to taste

Method :

Cut caps of bhindi. Slit ftom lengthwise .

Mix in filling ingredients
Stuff each bhindi carefully

Heat the oil in a wok till smokey and add the asafoetida.

Add the stuffed ladies finger and mix well.

Cook with less stirring uncovered toll cooked

Dana Methi Papad ki Sabji

Rajasthani delicacy 

Dana Methi Papad ki Sabji

Spicy papads 2 cut in pieces 
dana methi (fenugreek seeds)
Asfoetida hing pinch
Cumin seeds / zeera 1 tsp
saunf/fennel seeds 1/2 tsp
Corriander powder 1/2 tsp
Turmeric powder 1/2 tsp
Red chilli flakes 1/2 tsp
Fresh red/green chillies 2-3
Curd 1 cup well beaten
Oil 4 tbsp
Salt

Method

Soak methi Dana in water for an hour.

In wok, heat oil .

Crackle zeera. Add hing. Add Saunf, and red chillies. Make paste of corriander powder, haldi, red chilli flakes and add it to tadka.

Add Methi Dana . Add salt

Add 1/4cup water and let it rolling boil.
When water evaporates.

Add beaten curd and let it cook till oil separates . Keep stirring.

Then add papad pieces .

Add one cup water and let it boil till the gravy consistency you require.

Roast one additional papad and crush over it just before serving .

Enjoy

Kashmiri Dum aloo

Kashmiri. Dum Aloo

Ingredients

Medium potatoes 9-102 ladles mustard oil.2 tbsp kashmiri red chilli powder 2 tbsp saunf powder (fennel powder).1 tsp saunth powder (ginger powder).1 tsp zeera ( cumin seeds).1/2 tsp kala zeera (black cumin).2 pieces cinnamon2-3 green cardamom2 crushed black cardamom3-4 crushed laung 1/2 tsp Var masala / garam masala. 2 bay leaves3 tbsp curd. (Optional)

Method

Wash potatoes and boil it . Peel and pierce potatoes with small knife or needle . But do not break.
Put oil in a deep frying pan and fry potatoes in medium heat. When they are brown. Lower heat.Now continue to fry on low flame till the potatoes start floating on the surface of the oil.They become crispy.Take 2 tbsp oil in another wok and add cumin, cloves, asfoetida and kashmiri red chilli powder with whipped curd and stir it continuously till dark red colour appears.Put the potatoes in the red puree and toss it in such a way that it mixes with puree evenly.Now add 2 cups water , fennel powder, dry ginger powder, salt, bay leaves, cardamom, black cardamom, white cumin and cinnamon and boil. Put it on a low flame till thick gravy .Add ver masala or garam masala, black zeera and boil for another few minutes.

Serve with Rice.

Potatoes roll Frankie

Potatoes roll Frankie

Kids favourite frankie

Ingredients

Soft wheat dough
Boiled potatoes 3
Boiled peas 1 cup
Chopped onion 1
Salt
Pepper
Amul cream 5-6 tbsp
Curd 3 tbdp
Corn flour 3 tbsp

Method

Make wheat dough using milk . The dough should be soft and smooth.

Keep it for one hour.

Make thin rotis.

Heat a non-stick tava and make chapatis
Keep aside .

Combine cream with curd. Add little salt. Mix with fork.

Homemade sour cream is ready .

Mix mashed potatoes, crushed peas,
Onions, salt, chaat masala, pepper. Add corn flour . Mix well.

Make rolls out of this mixture .

Heat a non-stick tava and grease it with little oil and cook the rolls till crispy.

Assembling Frankie

Place the roti on a plate. Spread sour cream.

Place one or two rolls on the roti . Press it little and roll it up tightly..

Serve Frankie with fav sauce.

Kid will love it .

Khamni

Khamni 

Again fantastic breakfast from Gujarat
One level higher than Dhoklas .
Very tasty and mind blowing

Ingredients

khaman dhoklas 102 tsp mustard seeds Curry leaves 4_5Chopped onion 12 tsp crushed garlic 2 tsp crushed ginger2-3chopped green chillies2 whole green chilliesPinch safoetida (hing)Chaat masalaGreen chutneyMO 3 tbsp

Method

Crumble the dhoklas in a plate and keep aside.
Heat the oil in a kadhai and when smoky add the mustard seeds.
When the seeds crackle, add the garlic, ginger and asafoetida and sauté on a medium flame for a few seconds.
Add curry leaves .
Mix in crumbled dhoklas . Add chaat masala .
Mix for 1-2 secs and serve with Chutney.
PS. You can top this with anything,. Sev , pomegranate , dry fruits etc to make more chaat like.
Some add sugar too but I am not sugar fan in savoury nastha.
Remember Dhoklas have salt in it .

Papad Chura

Papad Chura

After hectic office , you need some spicy snack to munch on with tea.

I made this Rajasthani Marwari snack / side.

Papad Chura

Ingredients

Roasted spicy papad 3-4
Very fine chopped onion 1
Green corriander chopped few
Roasted crushed cumin seeds 1 tsp
Lemon juice
Chaat masala pinch
Desi ghee melted generous

Method

Crush roasted papad .
Pour desi ghee and gently mix. The papads should be loaded with ghee.

This will prevent them to get soggy and enhance the flavour .

Add chopped onion , corriander and spices .

Mix well .

Drizzle lemon juice and consume immediately

PS :-. You can use various flavours of papads
Diet concious people can stay away from ghee .
You can top this with sev or nuts etc etc