Primarily vegetarian, Gujarati cuisine consists of a lot of spices
and masalas which give it a unique flavour. The dishes vary from sweet
to spicy to sour, and the cuisine has a balanced blend of all flavours.
Navratri is a good time to take a break from your usual cooking and try
out some Gujarati tadka in your kitchen. However, I'll warn you that you
need lots of time and patience as these dishes will test your culinary
skills.
P.S - These recipes are not for people who are fasting for Navratri.
Image Credit: foodgawker
Ingredients: 2 cups Hando flour or coarsely grind 1
cup rice and 1 cup mix of all daals such as tuvar daal, urad daal, chana
daal, masoor daal, moong daal, 1/4 cup yogurt (dahi), 1 cup zucchini or
dudhi (bottle gourd), 4 tbsp oil, 1 tsp sanchal (papad kharo) or 1/2
tsp soda-bi-card, 1 tsp ENO(fruit salt), 1 tsp each-ginger and green
chili paste, 1/4 tsp cumin powder, 1/4 tsp coriander powder, 1/4 tsp
turmeric powder, 2-3 tbsp sesame seeds, 1 tbsp sugar, salt to taste
Image Credit: Pinterest
Ingredients: 1 cup gram flour, 1 cup sour yogurt, 2 cups water, 1 teaspoon green chilli paste, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric powder, salt to taste.
Method: Combine the yogurt, water and gram flour in a large bowl; whisk until smooth and no lumps remain. Whisk in the green chiili and ginger paste, asafoetida, turmeric powder and salt. Transfer the mixture into a non stick pan and heat on low to medium heat, stirring constantly to prevent lump formation. Continue stirring on low heat, till the mixture thickens for 15 minutes. The mixture will begin to attain a shine. Keep the mixture covered, so it remains hot while you proceed to the steps below, as it will not spread when it cools down. Spread the hot mixture on the prepared surface as thinly as possible, with a flat spatula. When you have finished spreading the batter, allow it to cool a little and settle down about three minutes and not less. Repeat this process and continue to spread the entire mixture, before it cools down.
Image Credit: blog.travelyaari.com
Image Credit: vegrecipesofindia.com
Ingredients: 1 cup besan (Bengal gram flour), 1 1/2 tbsp semolina (rava), 3 1/2 tsp sugar, 1 tsp ginger- green chilli paste, 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice, salt to taste, 1 1/2 tsp fruit salt, 1/4 tsp oil for greasing
Image Credit: Pinterest
Ingredients: 1 cup whole wheat flour (gehun ka atta), 1 tsp poppy seeds (khus-khus), 5 tbsp ghee, 3/4 cup grated jaggery (gur), 1/4 tsp cardamom (elaichi) powder, 1 tsp desiccated coconut (optional).
Method: Sprinkle the poppy seeds on a 150 mm. (6") diameter greased thali and keep aside. Melt the ghee in a non-stick kadhai, add the wheat flour and sauté on a slow flame for approx. 15 to 17 minutes or till it turns golden brown in colour, stirring continuously. Remove from the flame and add the jaggery, cardamom powder and coconut. Mix well. When the jaggery melts and the mixture is still warm, pour it into the greased thali (with poppy seeds) and spread it evenly with the help of the base of a small bowl (katori) or a flat spoon. Cut into diamond shapes while still warm and garnish with almond slivers. Remove the pieces and store in an air-tight container.
Recipe courtesy: tarladalal.com
Image Credit: allindiarecipe.com
Ingredients: 250 gm chana dal, 250 gm Sev
For Seasoning: 2 tsp oil, ½ tsp mustard seeds, 2 tsp ginger–chili paste, 1 tsp lemon juice, ½ tbsp coriander seeds, salt to taste, 2 tbsp pomegranate, 1 tbsp coriander leaves, water according to requirement
Method: Soak chana dal for 5-6 hours, and drain water from it. Grind coarsely. Now take in a steel tied container and cook for 2-3 whistles in cooker. Now heat oil in a pan at slow flame. Add mustard seeds in it. When it is spluttering, add ginger chili paste, salt, sugar and lemon juice in it. Stir well for 10-15 minutes and cook till oil is separated.Take out the mixture and garnish it with sev and pomegranate.
Image Credit: jainrasoi.com
Image Credit: spiceupthecurry.com
Ingredients: 100 gms sago (sabudana), 100 gms boiled and deep fried potato cubes, 50 gms roasted and crushed peanuts, 4 chopped green chillies, 15-20 curry leaves (kadi patta), 1 tbsp chopped coriander (dhania), 1 tsp lemon juice, 1/2 tsp cumin seeds (jeera), salt to taste, 1 tbsp ghee, 1 tbsp pomegranate (anar), 1 tbsp chopped mixed fruits, 1 tsp sugar
Method: Soak sabudana in water for 3 minutes, drain out water and keep sabunana with little water for 2 hours and keep aside. Heat the ghee in a kadhai, add the cumin seeds, green chillies, curry leaves and saute for few seconds. When the seeds crackle, add the soaked sabudana, groundnuts, fried potatoes, salt, lemon juice and sugar and mix well. Transfer in a serving bowl and serve hot garnished with fruits and coriander.
Recipe courtesy: tarladalal.com
Image Credit: yummytummyaarthi.com
Ingredients: Kala chana (chickpea), mustard seeds, urad dal, red chillies, asafoetida, and grated coconut, curry leaves, salt.
Method: Soak the kala chana in water overnight.Next morning, put the chana in a pressure cooker and give two whistles. Drain the water and keep the chanas aside. Take oil in a pan and heat it. Add mustard seeds and urad dal. Add curry leaves, red chillies and asafoetida.
Add black chana and salt. Stir and sauté for 4-5 minutes. Garnish with grated coconut and serve.
Image Credit: spiceupthecurry.com
Ingredients: 3 cups finely chopped spinach (palak), 1 1/2 cups finely chopped fenugreek (methi), salt to taste, 2 tsp ginger-green chilli paste, 2 tbsp whole wheat flour (gehun ka atta), 4 tbsp besan (bengal gram flour), 1 tbsp semolina (rava), 1/2 tsp cumin seeds (jeera), 2 pinches of soda bi-carb, 1/2 tsp sugar, 2 1/4 tsp oil, 1 tsp mustard seeds ( rai/sarson), 1 tsp sesame seeds (til), 1/4 tsp asafoetida (hing)
Method: Combine the spinach, fenugreek leaves and a little salt in a plate, mix well and keep aside for about 5 minutes. Squeeze out all the liquid and place the spinach and fenugreek leaves in a bowl. Add the ginger-green chilli paste, whole wheat flour, besan, semolina, cumin seeds, soda bi-carb, sugar, salt and 1 tsp oil and knead into a very soft dough. Apply ¼ tsp of oil on your hands and divide the dough into 4 equal portions. Shape each portion into a cylindrical roll approx. 150 mm. (6") length and 25 mm. (1") in diameter. Arrange the rolls on a greased sieve and steam in a steamer for 10 to 12 minutes. Remove, cool slightly and cut into 12 mm. (½") slices and keep aside.
For the tempering, heat the remaining 1 tsp of oil in a deep pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the asafoetida and sauté for 15 seconds. Add the sliced muthias, toss gently on a slow flame for 2 to 3 minutes till they are lightly browned. Serve hot with green chutney.
Recipe courtesy: tarladalal.com
Image Credit: tadkainlife.com
Ingredients: 100 gms surti surati beans (fresh vaal) , stringed , whole 100 gms chopped raw bananas, unpeeled, 100 gms yam (suran) cubes , peeled, 100 gms brinjal (baingan / eggplant) , slit, 4 to 5 green chillies , crushed, 1 tsp grated ginger (adrak), 1/2 tsp crushed garlic (lehsun), 1 tbsp finely chopped coriander (dhania) leaves, 1 tsp whole wheat flour (gehun ka atta), 4 tbsp oil, 1/4 tsp asafoetida (hing), 1/2 tsp turmeric powder (haldi), 1 tsp carom seeds (ajwain), salt to taste, 1/2 tbsp sugar, lemon juice to taste.
For Methi Ghatta: 100 gms finely chopped fenugreek (methi) leaves, 1/2 cup besan (bengal gram flour), 1 tsp chilli powder, 1 tbsp grated coconut, salt to taste, 1 tbsp oil
Method: (for the ghatta) Mix all ingredients, make stiff dough. Form into small oval, dumplings. Heat the 4 tbsp. Oil, fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan.
Then, form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste. Marinate for 30 minutes. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot, either as is, or with parathas.
Recipe courtesy: tarladalal.com
Image Credit: myfamilysfavorite.blogspot.com
Ingredients: 1 1/2 cups rice flour (chawal ka atta), 1/2 tsp crushed black pepper (kalimirch), 1 tbsp vanaspati, salt to taste, water for atta, oil
Method: Take a deep wide bowl, combine all the ingredients using enough of water to make a smooth dough. Divide the dough in to 20 equal balls. Roll out the dough into thin small round, using little flour for rolling. Heat the oil in kadhai and deep-fry the puris. Place all the puris on the absorbent paper to remove excess oil. Cool it and store in air-tight container.
Recipe courtesy: tarladalal.com
Image Credit: vegrecipesofindia.com
Ingredients: 1 1/2 cups sev , readily available, 2 1/4 cups tomatoes , cut into cubes, 2 tbsp oil, 1/2 tsp cumin seeds (jeera), 1/2 tsp asafoetida (hing), 1/2 tsp chopped ginger (adrak), 1/2 tsp turmeric powder (haldi), 1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder, 1 tsp chilli powder, 1 tsp sugar, salt to taste.
Method: Heat the oil in a non-stic kadhai and add the cumin seeds, asafoetida and ginger. When the seeds crackle, add the tomatoes, turmeric powder, coriander-cumin seeds powder, chilli powder, sugar and salt, mix well and simmer for 8 to 10 minutes or till the tomatoes are soft, while stirring occasionally. Remove from the flame, add the sev and mix well. Serve immediately with rotlis.
Recipe courtesy: tarladalal.com
Image Credit: spiceupthecurry.com
Ingredients: 2 cups boiled peeled potato cubes, 4 tbsp oil, 1 tsp mustard seeds ( rai / sarson), 4 tsp sesame seeds (til), a few curry leaves (kadi patta), a pinch of asafoetida (hing), salt to taste, 1/2 tsp turmeric powder (haldi), 4 tsp ginger-green chilli paste, 1 tbsp lemon juice, 1/4 cup finely chopped coriander (dhania).
Method: Heat the oil in a non-stick kadhai and add the mustard seeds, sesame seeds, curry leaves and asafoetida. When the seeds crackle, add the potatoes, salt, turmeric powder and ginger-green chilli past, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between. Add the lemon juice and coriander, mix well and cook on a medium flame for another minute. Serve hot.
Recipe courtesy: tarladalal.com
1. Handvo
Image Credit: foodgawker
For tempering: 2 tbsp oil, 1 tbsp mustard seeds (rai), A pinch of hing (Asafoeitida), curry patta
Method: Take Handvo flour and mix
in a big bowl (if using rice and daal then wash and soak the rice and
dals together for 4 to 5 hours. Drain and keep aside. Grind to a paste).
Add all ingredients except vegetable, ENO and tempering ingredients and
mix everything to make batter. Allow to ferment overnight or at least
for 6-8 hrs. Next day or after fermentation is complete, add grated
zucchini or any vegetable that you like. Also at this time, add ENO and
mix very well. Preheat oven to 400F if baking. Pour the prepared batter
into baking tray. To prepare tadka, heat oil in a wok or small pan, and
when oil is done add mustard seeds. When mustard seeds are spluttered
completely, turn off the stove and put the wok on side and let the tadka
get little cool. When cool, add asafoetida and curry patta. Pour tadka
onto batter. Bake for about 45-60 mins (If cooking on tava, then heat
oil in the big pan. Add mustard seeds. When mustard seeds are spluttered
completely, add asafoetida and curry patta , and then spread batter
evenly only 1″ thick and cook till both sides are brown. Cover the tava
with lid to cook nice and even) When done serve hot or even cold is
fine.
Recipe courtesy: bhavnaskitchen.com
2. Khandvi
Image Credit: Pinterest
Ingredients: 1 cup gram flour, 1 cup sour yogurt, 2 cups water, 1 teaspoon green chilli paste, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric powder, salt to taste.
Method: Combine the yogurt, water and gram flour in a large bowl; whisk until smooth and no lumps remain. Whisk in the green chiili and ginger paste, asafoetida, turmeric powder and salt. Transfer the mixture into a non stick pan and heat on low to medium heat, stirring constantly to prevent lump formation. Continue stirring on low heat, till the mixture thickens for 15 minutes. The mixture will begin to attain a shine. Keep the mixture covered, so it remains hot while you proceed to the steps below, as it will not spread when it cools down. Spread the hot mixture on the prepared surface as thinly as possible, with a flat spatula. When you have finished spreading the batter, allow it to cool a little and settle down about three minutes and not less. Repeat this process and continue to spread the entire mixture, before it cools down.
After about 10 minutes have passed begin rolling
the mixture into a log starting from the top. Once the rolls have been
made, cut the rolls into one inch size logs. Place the cut rolls on a
serving platter.
Recipe courtesy: archanaskitchen
3. Fafda
Image Credit: blog.travelyaari.com
Ingredients: 2 cups Besan, 1/4 tsp Baking Soda, 1/4 tsp Ajwain, 1/4 tsp Turmeric Powder, 1 tbsp Oil, 1/2 tsp Salt
Method: Mix the besan, soda,
ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it
and knead into soft dough. Take a portion of the dough and place it on a
greased surface. With base of your palm, flatten the dough and then,
cut out 2" strips from it. Fry these strips over medium heat until
crisp. Let them cool. Fafda is ready to eat. Serve with spicy chutney.
Recipe courtesy: indobase
4. Dhokla
Image Credit: vegrecipesofindia.com
Ingredients: 1 cup besan (Bengal gram flour), 1 1/2 tbsp semolina (rava), 3 1/2 tsp sugar, 1 tsp ginger- green chilli paste, 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice, salt to taste, 1 1/2 tsp fruit salt, 1/4 tsp oil for greasing
Other Ingredients: 1 tsp oil, 1/2
tsp mustard seeds ( rai / sarson), 1/2 tsp sesame seeds (til), 2 green
chillies chopped, a pinch of asafoetida (hing), 2 to 3 curry leaves
(kadi patta)
Method: Take gram flour in a
bowl. Add yogurt and approximately one cup of warm water and mix. Avoid
lumps. Add salt and mix again. Leave it aside to ferment for three to
four hours. When gram flour mixture has fermented, add turmeric powder
and green chilli-ginger paste. Mix Heat the steamer. Grease a thali. In a
small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and
mix. Add it to the batter and whisk briskly. Pour batter into the
greased thali and place it in the steamer. Cover with the lid and steam
for ten minutes. When a little cool, cut into squares and keep in a
serving bowl/plate. Heat remaining oil in a small pan. Add mustard
seeds. When the seeds begin to crackle, remove and pour over the
dhoklas. Serve, garnished with chopped coriander leaves and scraped
coconut.
Recipe courtesy: sanjeevkapoor.com
5. Gol Papdi
Image Credit: Pinterest
Ingredients: 1 cup whole wheat flour (gehun ka atta), 1 tsp poppy seeds (khus-khus), 5 tbsp ghee, 3/4 cup grated jaggery (gur), 1/4 tsp cardamom (elaichi) powder, 1 tsp desiccated coconut (optional).
Method: Sprinkle the poppy seeds on a 150 mm. (6") diameter greased thali and keep aside. Melt the ghee in a non-stick kadhai, add the wheat flour and sauté on a slow flame for approx. 15 to 17 minutes or till it turns golden brown in colour, stirring continuously. Remove from the flame and add the jaggery, cardamom powder and coconut. Mix well. When the jaggery melts and the mixture is still warm, pour it into the greased thali (with poppy seeds) and spread it evenly with the help of the base of a small bowl (katori) or a flat spoon. Cut into diamond shapes while still warm and garnish with almond slivers. Remove the pieces and store in an air-tight container.
Recipe courtesy: tarladalal.com
6. Sev Khamani
Image Credit: allindiarecipe.com
Ingredients: 250 gm chana dal, 250 gm Sev
For Seasoning: 2 tsp oil, ½ tsp mustard seeds, 2 tsp ginger–chili paste, 1 tsp lemon juice, ½ tbsp coriander seeds, salt to taste, 2 tbsp pomegranate, 1 tbsp coriander leaves, water according to requirement
Method: Soak chana dal for 5-6 hours, and drain water from it. Grind coarsely. Now take in a steel tied container and cook for 2-3 whistles in cooker. Now heat oil in a pan at slow flame. Add mustard seeds in it. When it is spluttering, add ginger chili paste, salt, sugar and lemon juice in it. Stir well for 10-15 minutes and cook till oil is separated.Take out the mixture and garnish it with sev and pomegranate.
7. Biranj
Image Credit: jainrasoi.com
Ingredients: 1-cup rice, 3 tsp ghee, cinnamon, cloves, nutmeg, sugar to taste
Method: Wash rice thoroughly. Soak
it for 30 minutes. Drain and keep aside. In a pan, melt ghee on a low
flame. Add cinnamon and cloves. As they crackle, add rice. Gently stir
for 5 minutes. Add water. Cook. To par boiled rice, add sugar, saffron
paste, cardamom and nutmeg powders. Simmer and stir till the sugar
dissolves. Cover. Cook for 13-15 minutes till the rice is tender.Garnish
and serve hot.
Recipe courtesy: jainrasoi.com
8. Navratri Special Khichdi
Image Credit: spiceupthecurry.com
Ingredients: 100 gms sago (sabudana), 100 gms boiled and deep fried potato cubes, 50 gms roasted and crushed peanuts, 4 chopped green chillies, 15-20 curry leaves (kadi patta), 1 tbsp chopped coriander (dhania), 1 tsp lemon juice, 1/2 tsp cumin seeds (jeera), salt to taste, 1 tbsp ghee, 1 tbsp pomegranate (anar), 1 tbsp chopped mixed fruits, 1 tsp sugar
Method: Soak sabudana in water for 3 minutes, drain out water and keep sabunana with little water for 2 hours and keep aside. Heat the ghee in a kadhai, add the cumin seeds, green chillies, curry leaves and saute for few seconds. When the seeds crackle, add the soaked sabudana, groundnuts, fried potatoes, salt, lemon juice and sugar and mix well. Transfer in a serving bowl and serve hot garnished with fruits and coriander.
Recipe courtesy: tarladalal.com
9. Kala Chana Sundal
Image Credit: yummytummyaarthi.com
Ingredients: Kala chana (chickpea), mustard seeds, urad dal, red chillies, asafoetida, and grated coconut, curry leaves, salt.
Method: Soak the kala chana in water overnight.Next morning, put the chana in a pressure cooker and give two whistles. Drain the water and keep the chanas aside. Take oil in a pan and heat it. Add mustard seeds and urad dal. Add curry leaves, red chillies and asafoetida.
Add black chana and salt. Stir and sauté for 4-5 minutes. Garnish with grated coconut and serve.
10. Muthias
Image Credit: spiceupthecurry.com
Ingredients: 3 cups finely chopped spinach (palak), 1 1/2 cups finely chopped fenugreek (methi), salt to taste, 2 tsp ginger-green chilli paste, 2 tbsp whole wheat flour (gehun ka atta), 4 tbsp besan (bengal gram flour), 1 tbsp semolina (rava), 1/2 tsp cumin seeds (jeera), 2 pinches of soda bi-carb, 1/2 tsp sugar, 2 1/4 tsp oil, 1 tsp mustard seeds ( rai/sarson), 1 tsp sesame seeds (til), 1/4 tsp asafoetida (hing)
Method: Combine the spinach, fenugreek leaves and a little salt in a plate, mix well and keep aside for about 5 minutes. Squeeze out all the liquid and place the spinach and fenugreek leaves in a bowl. Add the ginger-green chilli paste, whole wheat flour, besan, semolina, cumin seeds, soda bi-carb, sugar, salt and 1 tsp oil and knead into a very soft dough. Apply ¼ tsp of oil on your hands and divide the dough into 4 equal portions. Shape each portion into a cylindrical roll approx. 150 mm. (6") length and 25 mm. (1") in diameter. Arrange the rolls on a greased sieve and steam in a steamer for 10 to 12 minutes. Remove, cool slightly and cut into 12 mm. (½") slices and keep aside.
For the tempering, heat the remaining 1 tsp of oil in a deep pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the asafoetida and sauté for 15 seconds. Add the sliced muthias, toss gently on a slow flame for 2 to 3 minutes till they are lightly browned. Serve hot with green chutney.
Recipe courtesy: tarladalal.com
11. Undhiyu
Image Credit: tadkainlife.com
Ingredients: 100 gms surti surati beans (fresh vaal) , stringed , whole 100 gms chopped raw bananas, unpeeled, 100 gms yam (suran) cubes , peeled, 100 gms brinjal (baingan / eggplant) , slit, 4 to 5 green chillies , crushed, 1 tsp grated ginger (adrak), 1/2 tsp crushed garlic (lehsun), 1 tbsp finely chopped coriander (dhania) leaves, 1 tsp whole wheat flour (gehun ka atta), 4 tbsp oil, 1/4 tsp asafoetida (hing), 1/2 tsp turmeric powder (haldi), 1 tsp carom seeds (ajwain), salt to taste, 1/2 tbsp sugar, lemon juice to taste.
For Methi Ghatta: 100 gms finely chopped fenugreek (methi) leaves, 1/2 cup besan (bengal gram flour), 1 tsp chilli powder, 1 tbsp grated coconut, salt to taste, 1 tbsp oil
Method: (for the ghatta) Mix all ingredients, make stiff dough. Form into small oval, dumplings. Heat the 4 tbsp. Oil, fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan.
Then, form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste. Marinate for 30 minutes. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot, either as is, or with parathas.
Recipe courtesy: tarladalal.com
12. Farsi Puri
Image Credit: myfamilysfavorite.blogspot.com
Ingredients: 1 1/2 cups rice flour (chawal ka atta), 1/2 tsp crushed black pepper (kalimirch), 1 tbsp vanaspati, salt to taste, water for atta, oil
Method: Take a deep wide bowl, combine all the ingredients using enough of water to make a smooth dough. Divide the dough in to 20 equal balls. Roll out the dough into thin small round, using little flour for rolling. Heat the oil in kadhai and deep-fry the puris. Place all the puris on the absorbent paper to remove excess oil. Cool it and store in air-tight container.
Recipe courtesy: tarladalal.com
13. Sev Tameta
Image Credit: vegrecipesofindia.com
Ingredients: 1 1/2 cups sev , readily available, 2 1/4 cups tomatoes , cut into cubes, 2 tbsp oil, 1/2 tsp cumin seeds (jeera), 1/2 tsp asafoetida (hing), 1/2 tsp chopped ginger (adrak), 1/2 tsp turmeric powder (haldi), 1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder, 1 tsp chilli powder, 1 tsp sugar, salt to taste.
Method: Heat the oil in a non-stic kadhai and add the cumin seeds, asafoetida and ginger. When the seeds crackle, add the tomatoes, turmeric powder, coriander-cumin seeds powder, chilli powder, sugar and salt, mix well and simmer for 8 to 10 minutes or till the tomatoes are soft, while stirring occasionally. Remove from the flame, add the sev and mix well. Serve immediately with rotlis.
Recipe courtesy: tarladalal.com
14. Bateta Nu Shaak
Image Credit: spiceupthecurry.com
Ingredients: 2 cups boiled peeled potato cubes, 4 tbsp oil, 1 tsp mustard seeds ( rai / sarson), 4 tsp sesame seeds (til), a few curry leaves (kadi patta), a pinch of asafoetida (hing), salt to taste, 1/2 tsp turmeric powder (haldi), 4 tsp ginger-green chilli paste, 1 tbsp lemon juice, 1/4 cup finely chopped coriander (dhania).
Method: Heat the oil in a non-stick kadhai and add the mustard seeds, sesame seeds, curry leaves and asafoetida. When the seeds crackle, add the potatoes, salt, turmeric powder and ginger-green chilli past, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between. Add the lemon juice and coriander, mix well and cook on a medium flame for another minute. Serve hot.
Recipe courtesy: tarladalal.com
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