Gujrati Cuisine's most Popular dish...KHANDAVI!!!!

1 cup besan(Gram Flour)
1 cup sour yogurt(you can also use Buttermilk)
2 cups water
1 teaspoon green chilli/Ginger paste
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder

Salt to taste

Ingredients for seasoning

1/2 teaspoon mustard seeds
1 teaspoon sesame seeds
5-6 curry leaves
2-3 Green chillies
2 tablespoons grated coconut
2 tablespoons chopped coriander
2 tablespoons oil
Prepare a clean surface(Back if a Thali/black granite counter top) for spreading the gram flour mixture.
Method

--Whisk the yogurt, water and gram flour.

--Add green chiili and ginger paste, asafoetida, turmeric powder and salt. Whisk until well blended.

--Transfer the mixture into a non stick pan and heat on low- medium heat, stirring constantly to prevent lump formation until cooked

--Spread the hot mixture on the prepared surface as thinly as possible, with a flat spatula.

--Cool it and in 7/8 mins you should use a knife to cut thin long strips of it and spread into a roll.

Heat oil in a pan for seasoning; add mustard seeds, sesame seeds, allow them to crackle. The add the curry leaves and green chillies.
Sprinkle the seasoning over the khandvi's (gram flour rolls) and garnish with coriander leaves and coconut.

Note:- You will have to immediately spread the mixture when it is hot on the surface to make into rolls.
Step to Step Procedure plz visit:-
KHANDAVI STEP BY STEP
Server with Green Chutney.

Stuffed Capsicum!!!

Now the stuffing of the capsicum has many variations but this one

is a very basic with the readily available ingredients at home.
INGREDIENTS:

Capsicum - 6
Onion - 3/4
Tomatoes - 2
Dry Coconut Powder:- 8 tbsp
Green Chillies -2
Red chili powder - 1 tbsp
Garam masala - 1 tbsp
Salt - To Taste
Oil - 5/6 tbsp

PROCESS:
1. Wash the capsicum and cut the stem of the capsicum and take out seeds from the top gently as shown.
2. Take onions, tomatoes, ginger, garlic, coconut powder, garam masala,green chillies, red chilly powder, salt and grind into a smooth paste.
3. Fry the above paste in a pan for about 3/4 mins.
4. Stuff the Capsicum with the curry paste above
5. Now take oil in a pan and fry the stuffed capsicums on all
6. Serve hot with Roti or Steamed Rice

For Step by Step Procedure plz see
Step by Step Stuffed Capsicum Recipe!!!!

Ginger Chutney/Allam Pacchadi.

Ingredients:
Tamarind 250 g

Ginger 250 g

Jaggery 150 g

Chilli powder 4 tsp

Oil 5 tsp

Salt 4 tsp

Mustard Seeds 1 tsp


Method:-
--Soak the Tamarind in water for about an hour and clean it properly to get only the pulp removing all the seeds.
--Peel the Ginger and cut into small pieces.
--In a grinder grind the pieces of ginger first, now add tamarind pulp and grind again.
--Once you get a smooth paste add jaggery and salt and grind again .
--To the smooth paste add tempering by heating oil on a pan, add mustard seeds until they pop and then add red chilli powder at the end.
--Add the tempering to the paste and mix well.

Spicy and Yummy Ginger Chutney is ready to be served with hot rice, idlis, parathas, puris.

Note:- This Chutney can be used until a month if kept refrigerated.
You can adjust salt and sugar as per your taste.

Step to Step Procedure:Step by Step Process of Ginger Chutney(log with FB)

Andhra Rasam

Rasam has many variations to it and depending on the south Indian Sate the taste changes.
This is form the Andhra and has some twists , hope you will like it!!!!
Ingredients:-
  --2 Tomatoes
  --1/2 Green Chilli/Dry Red Chillies
  --3/4 stalks of tamarind/1 Spoon of pulp

  --Coriander Leaves
  --Mustard Seeds
  --Asafetida
  --MTR Rasam Powder/Or any other of your choice but for  me personally this works out the best.
  --1 tbsp Clarified Butter/Oil for tempering.
  --Salt to taste
  --1 tbsp Sugar

-- Turmeric 1 tbsp

Method Time: 10 mins

1 Take about 2 cups of water and bring it to boil.
2 Add sliced tomatoes (do not cut into ver small pieces)
3 Add Turmeric, Salt, Sugar,Rasam Powder,Chillies,Coriander Leaves, tamarind
4 Let it boil for around 8 mins.
Now for the tampering take a pan heat 1 tbsp clarified butter/oil, add mustard seeds and asafetida.
Add it to the done Rasam.
South Indian Tangy and Spicy Rasam is ready to be served with hot Rice, Idlis.
Note:- Add extra clarified Butter to it while serving to enhance the taste.

For Step by Step recipe plz visit:-

Step By Step Rasam Method(Log into FB)

Veg Thai Red Curry.
 One of my Favorite!!!
The cooking time is just about 10 mins and preparation time is again 8/10 mins.
The Ingredients are:
  --8 Red chillies(de-seeded) , soaked in warm water for 15 minutes and drained.
--2 Lemongrass stalks
--1 Onion
--2/4 Garlic (lehsun) cloves
--1 tbsp grated Galangal(can be substituted by Ginger)

--6 stalks of Coriander (not the leaves but stems )
--3/4 Lemon leaves
  --1/2 tsp White Peppercorn
--1/2 tsp salt

--1 Cup Coconut Milk
--1 tbls Sugar
--2/3 Basil Leaves
--Vegies of your choice like(babycorn, mushroom, Red/Yellow Peppers Beans,Carrots,Peas,Broccoli)

Method:-
---Grind all the spices and herbs(from 1-9) into a fine Red Curry Paste.
--Heat a Pan with a tbls of oil and add 2 tbls of curry paste and fry for a min.
--Now add all the vegies and let it cook for about 2/3 mins.
--Add coconut milk to it now and mix well.
--Add 1/2 Lemon Leaves, 2/3 Basil Leaves ,1 tlbs of Sugar and 1/2 tbls salt and a pinch of while pepper.
--Let it cook in simmer for 3/4 mins.

Hot and Sweet Thai Red Curry is ready which will leave your taste buds tingling.

Note:- The above Curry Paste Can be preserved for about a month, Just fry the Paste in little oill to remove the water.
I used about 2 Red Chilles as is and 6 of them de -seeded. You can Adjust this based on how hot/spicy you want it to be.

Step to Step method for Authentic Red Thai Curry(Log on to FB)) 

Gutta Curry from Rajasthan with Laccha Paratha

The traditional Gutta Curry from Rajasthan with Laccha Paratha!!!!
Gatta Ingredients

1 Cup Gram Flour /besan(gram flour)
2 Oil/Clarified Butter -3 tbsp
3 green chilli,ginger and garlic paste

4 1 tbsp dhania-jeera( coriander & cumin) powder
5 1 tbsp Dry Mango Powder/Amchur
6 1 tbsp Turmeric Powder
7 Salt-according to taste

Curry Ingredients:-

1 1 Cup Finely Chopped Onion
2 1 Cup Finley Chopped Tomatos
3 1 tbsp Cumin Seeds
4 1 tbsp Coriander Powder
5 1 tbsp Red Chilly Powder
6 1 tbsp Dry Mango Powder
7 Cilantro/Dhaniya to Garnish
8 1 tbsp finely chopped Ginger, Garlic, Green Chillies
9 1 tbsp Salt
10 1 Cup Churned curd
Method
Making Gattas
1Take 1 cup besan, add 2 tbsp oil and all the dry spices to it.Mix into a Dough using curd not water(Not too loose)
2 Take the Dough and roll it into some Pieces of Hot Dog Shaped.
3 Boil water in a Pan and dip the rolls into water to cook, let it cook for about 15 mins until the rolls float up.
4. After the rolls cool down cut them into fine pieces and the Gatta's are done.
5. Don not throw the water away as it would be used to make the curry.

Making Curry
1 In a Pan heat 2 tbsp of oil or Clarified Butter, add some cumin seeds and ginger, garlic, green chillies.
2. Add onion and fry until golden brown, add tomatoes.
3. Add the Boiled water to it now left from the gattas Cook for about 2 mins
4. Add all the dry spices to the curd and mix well.
5. Add this curd into the curry now and cook in simmer for about 2 mins.
6. Finally add the Gattas to the curry and cook for about 8-10 mins in simmer.
7 Garnish well with cilantro.

Laccha Paratha
Ingredients
1 Cup of wheat Flour, (gehun ka atta)
1 Cup of All purpose Flour(Maida)
1 tsp salt
3 tbsp oil
4 Clarified Butter/Oil for frying Parathas
Method
1 Sieve the flour and salt together add 2 tbsp of oil and Knead into a smooth Dough.
2 Cover with a wet cloth and leave aside for 20 minutes.
3 Make Small Balls from the Dough and roll out into a big circle
4 Roll the circle into think Plates( applying oil on the plates each side )in and out like a Paper Fan and stretch it.
5 Roll like a Swiss roll. Press a little with your fingers.
6 Again roll the it into a big circle not applying much pressure
7 Heat a Pan and cook on both sides with oil/clarified butter until brown.
8 Apply Butter Ghee on the top before Serving to enhance taste
For Full Recipe with Step by Step Procedure plz visit:-
Step by Step Gutta Curry Recipe(Log int FB)

Lentil Dumpligs in Yogurt/South Indian Dahi Vada

Lentil Dumplings in Yogurt

From the Indian Andhra Cuisine Lentil Dumplings in Yogurt known as Avadalu (Dahi Bada) but the spices used are very different and full of flavor!!!
Ingredients:-
Black-gram lentils/Urad dal(white without the cover) – 2 cup
Curd – 2 – 3 cups
Green chillies – 2-3 finely

chopped
Cumin seeds/Jeera – 1-2 tspn
Salt to taste
Oil for deep frying

For seasoning:
Mustard Powder(To make mustard powder take 4/5 spoons of mustard seeds and grind it in mixer as shown)
Black-gram lentils/Urad Dal – 1 tspn
Bengal-gram/Channa dal – 1 tspn

Mustard seeds – 1/2 tspn
Green chillies – 1 finely chopped
Curry leaves/Kadi patta – 7-10 leaves
Asafoetida- a pinch
Coriander/Dhaniya leaves for garnishing

Preparation:-
1. Soak the blackgram lentils for 3-4 hours.
2. Clean them well and grind to fine smooth paste, Remember it should be a tight paste.So do not add water.(Only few drops if needed)
3.Now remove from the grinder , add few cumin seeds(not necessary) and salt to taste.
4.Now wet your one palm with little water and take 1 spoon of above paste and with your hands turn it into doughnut shape/You can use a thin greased sheet as well to make this.
5.Carefully drop it into the hot oil and fry it on both sides on medium heat to a golden brown color.
6.Soak the above made vadas in warm water for 1/2 mins (this is to remove excess oil and make it soft).
7.Now into the curd add chopped chillies, mustard powder, chopped parsley, salt to taste and mix well.
8.Add the above made vadas into the curd now.
9. Garnish by adding more mustard powder and parsley.
10.Served typically cold after refrigeration for sometime to enhance the taste of mustard and curd.

Note:- To spice it up a little more to the add a topping/tadka of(mustard sees, asafoetida, curry leaves, green chilly, black-gram lentils,Bengal gram)
Step by Step Recipe of Lentil Dumplings in Yogurt (Log with FB)