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.