This is one of the most popular and simplest dish in the Gujarati Cuisine. It is sweet and tangy flavoured, easy to make and light on the stomach. The key ingredients are yogurt and gram flour. Unlike other kadhis this has thin consistency.
Ingredients:
Sour curds ....... 1 - 1 & 1/2 cups.
Gram flour (besan)... 1 tbsp.
Water ............ 4 cups
Ginger ........... 1 tsp. (crushed)
Green chillies .... 1 tsp (crushed)
Fenugreek seeds .... 1 tsp.
Cumin seeds ........... 1 tsp.
Turmeric powder .... 1/4 tsp.
Jaggery ............... a small piece... or (1 tsp sugar)
Asafoetida ........... a pinch
Cloves .................. 2-3
Cinnamon stick ... a small piece.
Salt ..................... to taste
Curry leaves ........ 1 sprig
Coriander leaves ... handful.
Oil
Method:
1. Blend the curd with water and gram flour.
2. In a pan heat some oil and add the fenugreek and cumin seeds.When they crackle add the crushed ginger, curry leaves, green chillies, cloves, cinnamon and asafoetida.
3. Now pour the curd mixture into it and add salt, turmeric powder and jaggery.
4. Allow it to simmer for 15-20 minutes until the quantity is reduced to 3 cups.
5. Garnish with coriander leaves and serve with plain rice.
Vegetable Au Gratin is an Italian dish made with vegetables baked in Bechamel Sauce, commonly known as White Sauce. This is not a spicy dish and perfect for kids. You can make many variations of this dish by replacing the vegetables with Corn, mushrooms, chicken, pasta, spinach etc etc... The white sauce is made with butter, flour and milk and tempered with black pepper. Today I have tried making it with olive oil for the first time and the taste was very much the same. You may use butter instead. This dish is complete meal by itself.
Ingredients:
Potato .... 1 small
Green beans .. 1/4 cup
Carrots ......... 1/4 cup
capsicum ..... 1/4 cup
Broccoli ...... 1/4 cup
Corn ........... 1/4 cup
(All the vegetables to be cut into small pieces and boiled adding a little salt until half cooked)
Cheese .. 1/2 cup grated to spread on top before baking.
Olive oil / butter .. 1-2 tbsps
Italian spice / basil / oregano - 1 tsp
To make Bechamel Sauce / White Sauce
White flour .... 1 tbsp
Olive Oil / butter .. 1 tbsp
Milk ............... 1 & 1/2 TO 2 cups
Cheese ......... 1 tbsp (optional)
Black pepper .... 1/4 tsp
Nutmeg powder .. a pinch (optional)
Salt ............. to taste
1. Heat oil / butter and add the flour. Fry on medium flame for half a minute taking care not to make it brown.
2. Pour the milk and continue whisking to avoid the lumps. Cook until it becomes thick and add the rest of the tempering ingredients.
3. Grease the casserole dish and layer the vegetables and sauce.
4. Spread the grated cheese and drizzle some oil or melted butter. Some people add bread crumbs also, you may add if you like.
5. Sprinkle some Italian spice / basil / oregano
6. Bake in a pre-heated oven until the cheese gets a nice golden colour.
It takes about 20 minutes.
Note: Time may vary a little depending on the size and type of the oven.
This zucchini preparation is definitely a party dish.. You can serve it with or without the gravy. The dry version can go well with rotis / phulkas..whereas the curry can be served with rice / pulaos
Ingredients:
Zucchinis .. 3 (or as needed) - select slightly curved ones.
Onion ... 1 small (finely chopped)
Green chillies ... 1-2
Kasoori methi .. 1 tbsp
Coriander powder .. 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/2 tsp
Tomato puree .. 4 tbsps
Thick coconut milk ... 2 tbsps
Cumin seeds .. 1 tsp
Garlic paste .. 1 tsp
Salt ... to tatse
Oil ... 3 tbsps
Coriander leaves .. to garnish
Red pepper strips .. for garnishing (to make oars)
Method:
1. Wash the zucchinis well and wipe with a kitchen towel.
2. Cut a long and curved strip on top of each zucchini.
3. Scoop out the inside portion with the help of a knife. Do not throw this. Chop it very finely and keep it aside for the filling.
4. Now mix together the finely chopped onion, scooped out zucchini portion (chopped very finely), kasoori methi, green chillies, salt and the spice powders.
5. Fill the zucchini boats with this mix. Use as much is required and save the rest to add in the gravy.
6. Place them in a greased baking tray and bake in the oven until the zucchini is done. It takes about 40-45 minutes. Towards the end use the top grill for 5-7 minutes until the colour is brown. ( now this can be served as a side dish with rotis )
For the gravy:
1. Heat oil in a pan and add cumin seeds.
2. When they crackle, add the garlic paste and saute.
3. Now add the left over chopped vegetable filling and stir fry.
4. Add the tomato puree, little salt and 1 cup water. Bring to a boil.
5. Finally add the coconut milk and stir to mix.
6. Pour the gravy in a shallow serving dish and place the grilled zucchini boats.
7. Garnish and serve.
Note: If you like to peel the skin of zucchini you can do so.. The baking time will be less.
Recently I saw the picture of these Easter Bunny Bread Rolls .. perfect for the season... I thought I'll give it a try. Aren't they cute ???
Ingredients for the dough:
Maida/white flour ........... 2 cups
Fresh yeast ... 1 cube (if using dry yeast-1 tablespoon)
Salt ............ 1 tsp.
Sugar ......... 2 tsp.
Ghee/butter .......... 1 tsp.
Luke warm water for kneading.( you may use milk + water )
Method:
1. Take the flour, make a well in the middle. Put only the sugar and crumble the yeast on top of the sugar.
2. Sprinkle the salt on the side (there should be no contact between the yeast and the salt)
3. Knead the dough using the luke warm water.Add the ghee and knead it well for 2-3 minutes.
4. Cover it and leave it in a warm place till it is risen to double.
(about 15-20 mins. in summer....in winter it takes a little longer)
5. Knead the dough again and make buns.
6. Using scissors give a snip on two sides to make the ears.
7. Pierce with a straw for eyes.
8. Leave them for 5 minutes to rise.
9. Bake them in a pre-heated oven on medium temperature (200 degrees) for
8-10 minutes or until done.
Note: The temperature may vary a few minutes depending on the size and type of the oven.
Thandai ( Thaadal in Sindhi ) is a very refreshing drink made with almonds, poppy seeds, cardamoms, rose petals and many other ingredients which are soaked overnight and ground adding water and milk the next day. It is then strained and taken chilled.. Traditionally in olden days we had special thick earthen containers with rough surface ( like sand paper ) and a heavy wooden pestle to grind this ( just like a pestle and mortar) In Sindhi we call it " Dando - Kundo." (see the image at the end of the post)
I have memories from my childhood helping my mom and grandma in doing this and it required a lot of time and patience. In my moms place we never added milk but added more almonds to get the richness. This drink is specially made in summers and on the festivals of Maha Shivratri & Holi.
Ingredients:
Almonds .. 12 - 15
Pistachios .. 10 (optional ) Not in the recipe but I add them.
Green cardamoms .. 6-7
Musk Melon seeds .. 1 tbsp (peeled)
Poppy seeds (khus khus) ... 1 tbsp
Cumin seeds .. 1 tsp
Fennel seeds (saunf) . 1 tsp
Black pepper corns .. 1 tsp
Saffron .... few strands
Rose petals .. handful (use desi pink rose with fragrance. If you don't have you may use a tsp of rose syrup or a drop of rose essence)
Sugar .... 1/4 cup (or as you like it)
Milk ... 1 cup (can add more if you like)
Water .. as needed for grinding, straining and diluting)
The colour of the soaked ingredients is due to the saffron. If you want to keep it white then don't add it while soaking.Just add to the drink after it is ready just for flavour and garnishing.
Method:
1. Soak all the dry ingredients together in a bowl (except milk and sugar) with enough water to cover them.
2. Grind them in a mixer adding water. Strain in a jar using a muslin cloth or a strainer.
3. After straining you may grind the residue second time adding more water to extract everything properly.
4. Now add the sugar and the required quantity of milk ( and water if needed) and mix well with a spoon. Alternately you may also add the sugar while grinding.
5. The consistency of the drink depends on your liking and preference.
Refrigerate and serve it chilled or add some ice cubes.
This quantity should make about 8-10 glasses.
Note: You can grind the ingredients with water and store in a refrigerator for 2-3 days. Add milk and more water before serving as shown in the above picture.
You can see the Sindhi Dando Kundo that was used for grinding Thaadal in this picture above.
Dando Kundo Image Source - Google.
Basundi or Rabri is a traditional Indian sweet. It is known as Basundi in South India whereas they call it Rabri in the North. It is often relished along with hot jalebis. This is the most simplest dessert that you can ever make. Just boil the full cream milk until it becomes thicker, stirring it from time to time and removing the malai layer from the edges of the pan. We add cardamoms and saffron in it and at the final stages add sugar and garnish with sliced nuts.
This month's Potluck Event I am paired with Nivedita and I have chosen this from her blog. Her version calls for adding pedas but I have made it without them as we don't get them in Brazil.
Ingredients:
Milk ... 1 litre (full cream)
Cardamom powder .. 1/4 tsp
Saffron .. a generous pinch
Pistachios & almonds .. for garnishing
Sugar ... 1/2 cup ( or more as per your taste)
Method:
1. Boil milk in a thick bottomed pan to avoid burning.
2. Reduce the flame after it boils. Keep stirring from time to time.
3. Add saffron and half of the cardamom powder.
4. Keep removing malai (cream) from the edges of the pan into the milk. This makes the consistency thick and creamy.
5. When the milk is reduced to half add the sugar and stir well to mix it. If you add the sugar in the beginning it will burn the milk on the bottom of the pan as it caramelizes.
6. Stir in the remaining cardamom powder.
7. Garnish with sliced almonds and pistachios.
Serve warm or chilled.
Note: I use powder milk for making desserts. It gives a nice and thick consistency. The ratio of mixing is 3 tablespoons of milk powder in 1 glass of water. The brands that I use are Ninho , Nido, Amulya.
This is a quick and easy snack to prepare when you are short of time. Perfect for kids specially if you cut out the slices in different shapes for them using cookie cutters.
Ingredients:
Bread slices .. as many required. For the Topping :
Capsicums / Bell peppers .... red & green
Basil leaves .......... 3-4
Cheese .. grated
Dry Basil
For the Sauce: Tomatoes ... 1-2 Garlic ......... 1 tbsp Chilli sauce .. 1 tbsp Tomato ketchup .. 1 tsp Oregano / basil ... 1 tsp Salt ........... to taste Olive oil .... 2 tbsps
1. Heat oil in a pan and saute the garlic. 2. Add the blanched and chopped tomatoes and simmer to cook. 3.Add the sauces and tempering. Set aside to cool. Method:
1. Cut the capsicums and freash basil leaves into fine pieces.
2. Cut out the desired shape from the bread slices. I have just cut rounds. If you are making for kids they would love different shapes.
3. Spread a spoonful of the prepared sauce on each slice.
4. Spread the chopped capsicums and basil leaves.
5. Top the slices with grated cheese and sprinkle a little dry basil. 6. Grill them and serve hot. The cuttings from the bread can be used to make : Seyala Bread Masala Bread
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