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

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 .

Gujrati Idra

Sunday breakfast has to be special.

Let's go Gujarati healthy way

Gujrati Idra 

Ingredients

11/2 cup Rice( any )
1/2 cup Urad dal
Salt to taste
4 cup Butter milk
1 sachet Eno
1 tbsp red chilli flakes
Mustard seeds 1/2 tsp
Green chillies 2
Chopped corriander
Oil

Method

Wash and soak rice and urad dal in water for overnight separately.

Drain water from both.

Grind it in mixture with butter milk
Grind till it become like dosa batter. If needed add water.

Keep it in a warm place for atleast six for fermentation.

Add salt and eno in it. Mix properly.

Heat water in a steamer at medium flame.
Grease plate with oil.

Now pour the batter

Sprinkle chilli flakes powder on it.

Steam in steamer.

In a tadka pan heat little oil, add mustard seeds and slit green/red chillies . Crackle

Garnish Idra with mustard seeds and green chillies tampering

and coriander leaves. Cut in desired shapes

Hot serve with Green chutney.