Chickpea Sundal

Ingredients:

1/2 kg White Chickpeas, soaked in water overnight

1/4 teaspoon Mustard Seeds

1/2 teaspoon Urad Dal

1 Dry Red Chilli, halved

1 Green Chilli, finely chopped

1/4 teaspoon Asafoetida

1 sprig Curry Leaves

1 teaspoon Lemon Juice

3 tablespoons grated Fresh Coconut

1 teaspoon Oil

2 tablespoons finely chopped Coriander Leaves

Salt to taste

Drain water from soaked chickpeas.

Pressure-cook them with 2 cups water, add salt in a 3-liter capacity steel/aluminium pressure cooker over medium flame for 4-whistles. 

Do not cook them for longer period otherwise they will turn mushy.

Allow it to cool until pressure comes down naturally. Open the lid and drain water.

Heat oil in a kadai over medium flame. Add mustard seeds; when they start to crackle, add urad dal and sauté until it turns light brown.

Add asafoetida, dry red chilli, green chilli, curry leaves and sauté, to be care full that it should not burn.

Add chickpeas and salt only if it is required, mix well and cook for 2-3 minutes.

Add lemon juice and grated fresh coconut.

Stir well until nicely mixed. Turn off the flame. 

Transfer chickpea Sundal to a serving bowl and garnish with finely chopped coriander leaves.

Tamatar Sev ki Sabji... (Rajasthani Style)

Tamatar Sev ki Sabji/Sev Tameta nu Shaak

This delicacy is served on the road side dhabas and is made with tomato with spicy sev in it. Sev Tamatar Ki Sabzi is the term used in Rajasthan and this curry is also very famous in Gujrat and they call it as Sev Tameta nu Shaak.

The cooking pattern in Gujrati and Rajasthani is almost same just slight difference in the taste. In Rajasthan it is made bit spicy but in Gujrat slight sugar is added to the dish to make it Sweet, Tangy and Spicy.

Ingredients:

• 4-5 Large Tomato (remove the peel and chop them fine)
• 1 green chilli
• 1/2 inch ginger grated
• 2 garlic grated
• 1 small onion

• Dhania Powder - 1 Tbsp
• Haldi Powder - 1 Tbsp
• Red Chilli Powder - 1Tbsp
• Nutmeg Powder - 1/2 Tbsp
• Jeera Powder - 1/2 Tbsp
• Salt as per taste
• Jeera (Cumin) 1/2 tbsp
• Mustard 1/2 tbsp
• Hing (asafoetida) 1 pinch
• oil 4-5 tbsp for cooking

Directions to Cook: Total Cooking Time 30 Minutes..

1. Heat 4-5 Tbsp oil in a Kadhai/Wok and add Mustard and Cumin seeds.
2. Once they crackle add asafoetida, grated ginger and garlic, green chilies and sauté them till garlic turn golden in colour, then add Onion and Sauté again till it turns translucent.
3. Now add the turmeric powder, red chili powder and coriander powder and Nutmeg powder.
4. Add the chopped tomatoes mix it well and let them cook till they leave the oil from sides.
5. Add salt, Jeera powder  and let it cook for another 2 minutes.
6. Add 2 cups of water. Mix well and let it boil for 5- 6 minutes.
7. Turn off the heat and add 1 cup Sev and mix it gently.
8.  Its Ready and before serving Top it with 2 Tbsp Sev and Garnish it with chopped coriander.
9. Serve it hot with phulkas

NOTES: 

1. To make the dish Sattvik we can skip the onion-garlic and follow the same steps.
2. We can use Ratlami Sev or any kind of thick bhujia. I like it with Bikaneri Bhujia Sev.

Diwali Decorations - Floral Rangoli

Baingan in Curd recipe

Ingredients:

• 1 brinjals cut into semi circle (baingan / eggplant)
• 250 gms curds (dahi)
• 2 to 3 whole dry red chillies
• 1 tsp cumin seeds (jeera)
• 1 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1 tsp coriander (dhania) powder
• 1 tsp fennel seeds (saunf)
• 1 tsp cumin seeds (jeera) powder
• 1/2 tsp asafoetida (hing)
• 1 tbsp oil
• oil for shallow frying
• 1 tsp sugar
• salt to taste

Method For deep frying the brinjals

• In a nonstick pan or wok heat around 12-14 tsp of oil and let the brinjals cook till they are golden brown.
• This should take roughly around 18-20 minutes on medium high heat.

For the gravy

• In a nonstick pan or wok heat around 3 - 4 tsp of oil.
• Add the cumin seeds, mustard seeds and fennel seeds and heat it up till they start crackling.
• Add the dried red chilli and let it heat up.
• Add a pinch of hing.
• Add haldi, jeera, dhania and red chilli and saute well for 2 minutes.
• Add curd and keep on stirring so that it docent turn watery and once it starts boiling then add salt and sugar boil it for a minute.
• Add the fried brinjal in the gravy and mix it well for 2 minutes.
• Garnish it with coriender leaves and fine chopped green chilli.

Gavarfali in Curd and Besan - Kadhi

Ingredients:

1. 1 cup cluster beans (gavarfali)
2. 1/2 tsp cumin seeds (jeera)
3. 1/2 tsp mustard seeds ( rai / sarson)
4. a pinch of asafoetida (hing)
5. 1/2 tsp fennel seeds (saunf)
6. 5 curry leaves (kadi patta)
7. 1 tbsp oil
8. salt to taste

For the Kadhi:

1. 1/2 cup curds (dahi)
2. 2 tsp coriander (dhania) powder
3. 2 tsp chilli powder
4. 1/4 tsp besan (Bengal gram flour)
5. salt to taste

Method 

1. String the gavarfali by removing the ends and edged fibre.
2. Pressure cook the gavarfali in 1 cup of water for 2 whistles. Keep aside.
3. Combine the curds, coriander powder, chilli powder, gram flour and salt and whisk well.
4. Heat the oil in a pan and add the cumin seeds, mustard seeds, asafoetida and fennel seeds.
5. Add the curd mixture, curry leaves, 2 tablespoons of water and salt and stir continuously.
6. Let the mixture simmer for 5 minutes.
7. Add the gavarfali along with the water used to pressure cook it. and mix well.
8. Cook the subzi for a few minutes more.

Sindhi Kadhi - Amazing taste and Easy to cook.

Ingredients

1/2 cup gram flour (besan)
3 tablespoons oil
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
3 whole red chillies
Approx. 10 curry leaves
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder adjust to taste
1 tablespoon grated ginger
Approx. 3 tablespoons tamarind pulp (imli)
1-1/2 teaspoon salt
2 cups of mixed vegetables (can use 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5 cups of water

Method

Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red chilli whole, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.

Corn Tikki

Ingredients:

• 2 cups cooked sweet corn kernels (makkai ke Daane)
• 2 boiled and mashed potatoes 
• 2 chopped green chillies
• 2 tsp finely chopped ginger (Adrak) 
• 1 cup chopped coriander 
• 1 tsp chaat masala
• 1 tbsp oil
• Salt to Taste

Method:

• Blend the corn into a coarse mixture.
• Add the potatoes, coriander, green chillies and ginger and mix well.
• Divide the mixture into equal portions and shape them into small round tikkis.
• Heat the oil in a pan and cook the tikkis till they turn golden brown and crisp from both the sides.
• Sprinkle chaat masala over the tikkis.
• Serve hot with ketchup and green chutney.