Amla Candy and Amla squash

Amla Candy and Amla squash

Ingredients:

Amla: 1/2 kg ( 16 - 18 pieces)

Sugar: 350 gms



Procedure:

1. Boil amla in cooker for 2 whistle.strain the amlas and Allow it to cool. you will see amla are already open liitle bit, just take one by one amla and press little bit between your palm, so the seed will come out without much efforts



2. Put these amlas in a large vessel, pour 325gms of sugar so that it covers the amlas entirely. Powder the remaining 25 gms (2 tbsp of sugar) of sugar. This powdered sugar will be used later on after amlas sun dried.


3. Close the vessel and keep it aside for 3 days

. 

4. After First day sugar gets turned into syrup and amla pieces will be floating in the syrup. Stir the syrup and cover keep it aside for 2 more days.  

5. After third day amla settles down at the bottom of the vessel and syrup at the top. Sieve the amla pieces and put them in sunlight to dry. 

 
6. Sun dry these pieces for 2 - 3 days till it turns brown in color.


7. After drying coat these amla pieces with powdered sugar.

Amla sugar candy is ready to use. Store it in air tight containers. You can consume 1 - 2 pieces everyday.



Amla Squash



1. Heat the amla syrup  from step 9 for few minutes, Keep stirring so that it  becomes quite thick. Allow it to cool down.

2. Strain it and store it in glass jar and refrigerate. Amla squash/sharbat is ready........

When you need Amla juice mix 2 tbsp of Amla squash/sharbat with enough water and ice cubs. Serve refreshing amla juice.

Amla Sharbat has distinct and unique flavor of amla.

Bread pizza/Open toast/ Open sandwhich

Bread Pizza/Open toast/ Open sandwich

INGREDIENTS:

Bread – 2 slices

Homemade Pizza sauce – 3tbsp

Grated Mozzarella Cheese – ½ cup (can use more if you want more cheese)(you can use any cheese, even normal prossed cheese)

Chopped Vegetables – 1 cup ( I used corn, capsicum, olives, tomatoes)(any of your choice)

Oregano and chili flakes – according to taste

METHOD:

-Heat the tawa 5 minutes early (i call it pre-heating of tawa)on slow flame

-Take a bread and spread 1.5 tsp of pizza sauce.

-Spread the veggies and sprinkle oregano and chili flakes

-Sprinkle the grated cheese on the veggies.

-Bake on your tawa 4-5 min or until the cheese melts.

-Serve hot.

Margarita pizza 

margarita pizza

Homemade Pizza Sauce

Homemade pizza sauce

Ingredients

500 gms red tomatoes
1 large onion , finely chopped
1 tsp chilli powder/ chilli flakes
1 tsp dried oregano 
2 tsp sugar
2 tbsp refined oil or olive oil

2 tbsp tomato ketchup
salt to taste

Method

1. Put the tomatoes in hot water. After 10 minutes, remove the skin and grate into a pulp.
2. Heat the oil and fry the onion and fry for at least 5 minutes.
3. Add 1/2 teacup of water and cook for 3 to 4 minutes.
4. Add the tomato pulp,tomato ketchup, chilli powder, oregano, sugar and salt.
5. Boil on a slow flame for at least 10 minutes.
6. Use as required.

Daal Makhani

Daal Makhani

My MIL always praise my Daal makhani and recently i invited guest for dinner in that one item was Daal makhani, even they also praised my Daal makhani so Sarang  told definitely this recipe should be in your blog

Recipe Ingredients:
 
1cup whole black gram (sabut urad)
2tbsp Red kidney beans (rajma -sharmili)
Salt to taste
1tsp Red chili powder     
2 inch Ginger, chopped  
4tbsp Butter
1tbsp Oil     
1tbsp Garlic, chopped    
1 large Onion, chopped  
2 Green chilies slit
½ cup tomato puree
1tsp Garam masala powder

½ cup cream

        
Recipe Method :
 
Soak sabut urad and rajma overnight in three cups of water. Drain the dal and pressure cook sabut urad and rajma in 4cups of water with salt and half the ginger and garlic for 15 minutes. Open the lid and cook on low heat till the rajma becomes totally soft. Add a little cream at a time till all the cream is used reserving a little for garnish. Heat butter and oil in a pan. Add ginger, garlic and onion and sauté till golden. Add slit green chilies, tomatoes puree and sauté on high heat. Add the remaining red chili powder and sauté till oil floats on top. Add the cooked dal and rajma. Add some water if the mixture is too thick. Add gram masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot garnished with a little cream.

Besan Ladoo

Besan Ladoo

Ingredients:

• 2 cups besan or gram flour
• ½ cup ghee
• 1 cup powdered sugar 
• Almond 20-25

Procedure:

1. Dry roast the besan in a kadai or pan on slow flame for about 10-12 mins.
2. Keep on stirring continuously so that the besan is not burned and so that there is even browning.
3. Melt the ghee and keep aside.
4. Add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.
5. The besan would start to give a nice nutty fragrance and will start releasing ghee.
6. Once you get a strong nutty fragrance then switch off the fire.
7. Remove the pan from the stove and keep down.
8. Add powdered sugar and add chopped dry fruits and mix properly
9. Once you have mixed the besan ladoo mixture well then let it cool down to room temperature.
10. Make small or medium sized besan ladoos and store them in air tight container.

Pizza Dough Recipe

      Ingredients:

• 1 1/2 cups warm water
• 2 teaspoons dried yeast
• Pinch of  sugar
• 4 cup plain flour
• 1 teaspoon salt
• 1/4 cup olive oil, plus extra for brushing

     Procedure:

• Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil and make a dough

•  Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the bowl lightly brushed with oil. and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size

1. 
   

Arrabiata pasta /Tomato sauce pasta

• Arrabiata pasta /Tomato sauce pasta 

• Arrabiata sauce/Tomato pasta sauce
• Ingredients:

• 3-4 tbsp olive oil
• 2 garlic clove, crushed
• 1 medium onion finely chopped
• 6-8 blanched and chopped tomatoes
• 1 tbsp tomato sauce(optional)
• 1 tsp sugar
• few fresh basil leaves or dried 
• Mixed herb(Italian seasoning)
• Oregano 
• Chili flakes
• salt to taste

Procedure:

1. Heat the oil in a pan, add the garlic, then gently fry for 1 min.
2. Add finely chopped onion, saute till it become translucent  and tender.
3. Add blanched and finely chopped tomatoes, increase the heat and bring it to boil
4. Add sugar, salt, oregano, chili flakes, mixed herb
5.  simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
6. Finally add fresh chopped basil leaves.

Assembling 

1. Boil pasta as per instruction on packet ( plenty of water with salt and a teaspoonof oil till al dante which means till just cooked.)Drain and set aside to cool 
2. Heat a little of the  olive oil in another pan, add some veggies of your choice saute for couple of minute,add black olives, mushrooms, jalepheno. Add one portion of Pasta and toss. 
3. Add sauce as required and toss. Serve hot.

kaju katli

Kaju katli

Ingredients:

1 cup kaju (cashews)
1/2 cup powdered sugar
2 tbsp of water
1 tsp ghee
1/4 tsp of cardamon powder

Procedure:

Grind kaju to make powder.In a big vessel mix kaju powder and powdered sugar.In heavy bottom pan, add ghee and let it melt.When ghee starts melting add kaju and sugar powder mix.Cook cashew and sugar powder mix for about 5-7 minutes.constantly stir it. Do not let it turn brown.
Now after cooking it for sometime add 2 tbsp of water.


Keep stirring in the pan itself with the ladle and the mixture turns more like a dough.When the mixture is still warm,take it to another clean platform or big vessel and keep kneading. Add cardamon powder now, if you add earlier chances of colour change.The dough will be grainy and cracked  till then, but after kneading the dough really became smooth. Add little ghee while kneading.If dough seems to be too dry add few drops of milk to it and knead to smooth dough.

Roll the dough into thin layer and cut it diagonally to make diamond shaped pieces of katli.

Khandvi

Khandvi

Ingredients:

1 cup Besan (Bengal gram flour)
2  cups thin buttermilk (Little sour)
1/2 tsp turmeric
1/4 tsp asafoetida
salt to taste
1tbsp green chilli ginger paste

For garnish:

3 tbsp oil
1 tsp mustard seed
3 tbsp chopped fresh corriander
3 tbsp fresh grated coconut(optional)

Procedure:

1. Mix the gram flour, buttermilk, turmeric powder, asafoetida, green chilli paste and salt very well.
2. Heat the mixture and keep stirring constantly.When very thick, test by spreading a little paste on a plate. If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
3. Cool and cut in about 50 mm. (2") strips.
4. Roll up the strips (like small Swiss rolls) and arrange on a plate.
5. Heat the oil in a vessel and fry the mustard seeds.
6. When the seeds start popping, remove from the fire, add the asafoetida and pour over the arranged rolls.
7. Garnish with the chopped coriander and grated coconut and serve.

Tiffin Treats for fussy kids...channa dal vada

Heart shape channa dal vada

Tiffin Treats for fussy kids

Ingredients:

Split bengal gram (channa dal)    1 1/2 cup

Onion  1 med

Green chillies  5-6 piece

Fresh chopped coriander leaves

Salt to taste

Oil for deep frying

Heart shape cookie cutter mold for giving shape

Procedure:

Wash and soak chana dal in three cups of water for one-two hours. Drain and then grind by 

adding green chilles to it.Grind coarse paste by adding very little water. Peel, wash and finely 

chop onions. Add the chopped onions, chopped coriander leaves and salt to the ground chana 

dal.

Divide this mixture into 10 equal portions. Grease heart shape mold from inner side with oil

 and palm. Place heart shape mold on your palm and put each portion in that mold and press

 so that it spread evenly in  the heart shape. Lift the mold. Heat sufficient oil in a kadai and

 deep fry these heart shape wadas till golden brown in color. Drain and place  them on an 

absorbent paper. Serve hot with chutney or sauce.

surati undhiyu !

This is my first post of my blog. As the name suggests, this blog will primarily be about my culinary experiments!

I am from Surat, a small but industrialized city in the western state, Gujarat, of India.

Surat is famous for it's mouthwatering delicacies! So let's start with an exclusive Surati recipi - "Surati Undhiyu".

Let's start first with the picture of the prepared dish!

Surati Undhiyu

Surati Papadi (uncooked)

Ingredients:

- Surati papadi (a type of beans) 500gms

- potato 2-3 medium sized potato

- sweet potato 2-3 medium sized 

- brinjal 250 gms

- purple yam( ratalu) 200gm 

- methi muthiyas (fenugreek balls) approx 12-15 pieces 

- oil 

- ajwain (carom)

- turmeric powder

- salt

- sugar

- green chilly, ginger and garlic paste

- groundnut and sesame seeds powder

- coriander powder

- coriander leaves for garnishing too...

Methi muthiya

- methi leaves finely chopped (fenugreek leaves) approx half a bunch

- besan(gram flour)

- green chilly, ginger and garlic paste

- jowar flour( Sorghum flour)

- turmeric

- salt

- sugar

- oil 2 tbsp

- oil for frying

Procedure for methi muthiyas

Take a big bowl, in that add finely chopped fenugreek leaves, besan 3-4 tbsp, green chilly, ginger and garlic paste according to taste, 2 tbsp of jowar flour, turmeric, salt to taste, sugar 1 tbsp, oil 2tbsp mix all ingredients properly to prepare dough. Make 12 balls from the dough and deep fry it on medium flame till they are golden brown.

Procedure

Take a bowl add groundnut and sesame seed powder(leave little bit of powder needed at last), green chilly, ginger and garlic paste, coriander powder, fresh chopped coriander, salt, turmeric, 1 tbsp of oil and mix all ingredients well... now make criss-cross slits on the brinjals, taking care not to separate the segments and fill that mixture in the brinjals.Keep aside those stuffed brinjals

In cooker, add 4-5 tbsp of oil, in that put 1tsp of ajwain in it, once you get the aroma of ajwain then add pinch of sanchoro(papad khar). 

Add properly washed surati papdi and green chilly, ginger and garlic paste, salt, turmeric powder, sugar 3-4 tbsp(Note:Salt, turmeric is already added to methi muthiyas, brinjal stuffing) to it and saute it

Add potato, sweet potato, purple yam cut into cubes to it.

Add those stuffed brinjals and mix it properly and add little water to it and cook it for 3-4 whistles of pressure cooker.

Open the cooker immediately by removing steam out of it.

Now put cooker again on flame and add left over groundnut and sesame powder and freshly chopped coriander leaves to it.

Your surati papdi undhiyu is ready to serve.

How to eat?

Typically surati undhiyu can be had with any type of Indian bread.... fried puri made of wheat or fulka made of wheat or jowar roti.