Instant South Indian Uttapam Recipe

Uttapam is a quick and easy to make traditional South Indian savory pancake eaten as snack or breakfast. Uttapam looks like a thick dosa with vegetables.

Prep Time: 5 min
Cook Time: 30 min
Serves: 6

Ingredients:

• 500 gram Ready made Idli or Dosa Batter
• 2 Onion
• 2 Tomato
• 3 green chillies
• 1/2 cup Coriander leaves
• Cooking oil  for shallow frying
• Salt as per taste

Method:

1. Heat the Roti Maker.
2. Finely chop onion,tomato,chilli and coriander.
3. Add 1 tsp oil and salt to Idli batter and mix well. Add the chopped vegetables to the batter and mix.
4. Take one ladle of batter and pour in the middle of the Roti Maker.Spread the pancake batter and add 1/2 tsp oil along the edges. Keep the pancake thicker than dosa.Allow to cook for a minute.
5. When one side is golden brown, gently flip on other side with a spatula. Again add 1/2 tsp oil along the edges. Cover the lid of Roti Maker and cook for another minute.
6. Remove onto a plate with brown side up and serve hot with coconut chutney.

Gujarati Capsicum Besan Starter Recipe

Lot Wala Marcha is a simple steamed starter or Farsan made in Gujarati homes with Capsicum and Besan.

Prep Time: 15 min
Cook Time: 5 min
Serves: 4

Ingredients:

2 Bell Peppers/Capsicum/Shimla Mirch  diced in large cubes
1 Cup Chickpea Flour/Besan
1 tsp Red Chili Powder
1 tsp Turmeric
1 tsp Cumin Powder
1 tsp Coriander Powder
Juice of one Lemon
2 tsp Sugar
Salt
2 tsp Oil – 1 tsp + 1 tsp
Mustard Seeds
1/8th tsp Asafoetida
Water – as needed

Method:

1. Chop the Bell Peppers in large cubes.
2. In a bowl, combine the following: Chickpea Flour, Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder,Salt,Sugar and Lemon Juice. Add 1 tsp oil and water and make a batter of thick consistency.
3.Add in the chopped Bell Peppers and mix.
4. Grease a Thali and pour the mixture in it.
5. Steam for 5 minutes on a medium flame.
6. Cut into square pieces when done.
7 For the tampering,heat 1tsp oil,add Mustard Seeds and Asafoetida and allow the seeds to splutter and sizzle.Pour this tampering on the capsicum squares.Serve hot with Chapatis.

Instant Gujarati Mango Chunda Pickle Recipe

Chunda/Chundo is a traditional pickle made in Gujarat with the sourness from the raw mango, sweetness from the jaggery or sugar and the spiciness from the chilli powder. It tastes great with Thepla.You can use this as a spread for Toast as well.

Prep time: 4 hours
Cook time: 30 minutes
Total time: 4 hours 30 minutes
Yield: 500 Grams

Ingredients

• 500g Raw Grated Mangoes (Rajapuri variety)
• 750g Sugar
• 1 tsp salt
• 1 tsp Chilli Powder
• Pinch of Hing

Cooking Directions:

1. Peel and grate the raw mango.
2. In a pan, add the grated mango along with salt and turmeric powder.Cover and keep aside for 3-4 hours  until the natural juices of mangoes start to come and they become soft.
3. Gradually add sugar and mix well.
4. Simmer till it thickens and sugar syrup gets one thread consistensy. Also the mango shreds will become translucent and shrink.
5. Add hing and chilli powder to the mango mix after turning off the stove otherwise Chunda will become dark colored and not golden as we want.
6. When the mixture cools, fill your homemade Chunda in a sterlised glass bottle and enjoy anytime of the year.

Gunda Keri Pickle Recipe

Gujarati Gunda Keri Pickle

Gunda Keri Pickle in Methi Masala is a traditional pickle from Gujarat.Gunda is a kind of a berry that is available from March to June.Gunda has anti-diabetic properties.Gunda is also known as Fragrant Manjack,Gumberry, Labeda, Lasora,Indian Cherry,Bird Lime,Clammy Berries or Cordia Dichotoma

Preparation Time: 15 mins
Making Time: 15 mins
Total Time: 30 mins
Yield: 500 g
Maturing Time: 3 to 4 days
Storage Time:1 Year

Ingredients

• 500g Gunda
• 250g Grated Raw Mango(Kachi Keri)
• 250g Methi Aachar Masala (Ramdev Brand)
• 250g Peanut Oil (Sing Tel)

Recipe:

1. De-stalk and deseed the Gunda by scooping out the sticky pulp and seed.(Note: To deseed the Gundas, slightly crush the Gundas using a pestle.)
2. Make a stuffing mixture from raw grated mangoes,Methi Aachar Masala and oil.
3. Fill the Gundas with this stuffing and place it in a sterilized glass jar. Also place some remaining stuffing mixture on top of Gundas.
4. Completely immerse the Gundas in oil to preserve for a whole year.

Note:

1. Only purchase Gunda that are fresh and firm,dark green in color and without any blemishes to make pickle.
2. You can substitute peanut oil with mustard oil or sesame oil.

Gujarati Puran Poli Recipe

Gujarati Puran Poli Recipe

Gujarati Puran Poli is a  sweet stuffed roti made with filling of Toover Dal lentil. It is made on festivals and special occasions. It tastes great with Rasawalu Bateta Nu Shaak.

Making time: 45 minutes
Makes: 8 puranpolis
Skill Level : Advanced


Ingredients

• 1 cup Tuver dal
• 1 cup Sugar
• 1 cup Wheat flour
• 1 tbsp. ghee
• warm water to knead dough
• ghee to serve

Method

1. Boil dal in two times water for three whistles till soft.
2. Mix with a hand blender till all lumps break.
3. Mix sugar and one teaspoon ghee with dal .
4. Put mixture in a heavy kadhai and cook till a soft lump is formed
5. Take care to stir continuously, so as not to char.
6. Spread it in a dish and allow to cool for 15 minutes.
7. Now make equal sized balls out of the puran.
8. Grease these puran balls on outside with ghee so that they do not stick to dough while rolling.
9. Mix ghee, flour, add enough water to make a soft pliable dough.
10. Take a morsel sized ball of dough, roll into a 4" round.
11. Place same sized ball of filling in center, cover all round and seal.
12. Re-roll carefully to a 6" diameter round.
13. Roast on warm griddle till golden brown.
14. Repeat other side.
15. Take on serving plate. Apply a tsp. of ghee all over top.
16. Serve hot with Rasawalu Bateta nu Shaak.

Note: If you like strong flavour you can optionally add a pinch of elichi (cardomom), jaiphal(nutmeg) and javantri(mace) to the filling.

Dal Baati Recipe

Here is a quick and easy recipie to make Rajasthani traditional recipe Daal Baati without oven.Dal Bati is a combination of baked wheat flour dumplings(Baati) served with spicy five lentil Panchmel/Panchkuti Dal and a sweet dish churma.

Baati Recipe:

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 10 Pieces

Ingredients:

• 1 cup Wheat flour
• 4 tbsp Ghee
• Salt to taste

Method:

1. Mix 2 tbsp ghee, wheat flour,salt with water as required in a bowl and knead to a stiff dough.
2. Roll the dough into small balls and press in the center.
3. Place a iron griddle on the flame of gas stove and put a flour strainer on top of it. Heat for 5 minutes.
4. Place the dough balls on the strainer. Cover and cook for 5 minutes.
5. Now turn the balls on other side to cook the other side.
6. Keep turning at regular intervals till the dough balls are baked on all sides.
7. Pour 2 tbsp Ghee on top of Baati and serve immediately with Panchmel Dal.

For recipe of Panchmel Dal continue here.

Panchmel Dal Recipe

Panchmel Dal is a traditional Rajasthani Dal  made from a mixture of five lentils. It is healthy protein rich recipe that is quick and easy to make.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 Servings

Ingredients:

• 1/4 cup Channa Dal
• 1/4 cup Yellow Moong Dal
• 1/4 cup Urad Dal
• 1/4 cup Toovar Dal
• 1/4 cup Masoor Dal
• 1 Large tomato
• 1 Large Onion
• 4 Green Chillies
• 1 inch Ginger Piece
• 1 tbsp Oil
• 1 tsp Jeera
• 2 Cloves
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Dhana Jeera Powder
• 1 tbsp Coriander
• Salt to taste

Method:

1. Pressure cook all the mix dals with three times water in a pressure cooker for 3 whistles.
2. In a mixer make a paste of tomato,onion,green chillies and ginger.
3. Heat oil in a pan. Add Jeera and cloves to it.
4. Add the tomato mixture to it and allow to cook.
5. Add the cooked Dal, garam masala and spices and let simmer for 5 minutes.
6. Finally add coriander.
7. Serve hot with Baati.

For Recipe of Baati click here.

Khandvi Recipe

Khandvi is a traditional Gujarati starter or Farsaan that is served at weddings. It is a soft roll made of gram flour and curd. Here is a easy recipe to make khandvi at home.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 20 Pieces

Ingredients

• 1 Cup Gram Flour (Besan)
• 1 Cup Curd
• 1tsp Turmeric Powder
• 1tbsp Green Chilli and Ginger paste
• 2tbsp oil
• 10 Curry leaves
• 2 tbsp Mustard Seeds
• 2 tbsp Sesame Seeds
• Grated fresh coconut (Optional)
• 2 tbsp Finely Chopped Coriander Leaves
• Salt to taste

 Method

1. Mix Besan, Yogurt, Salt, Chilli Ginger Paste and Turmeric Powder in a kadhai to form a medium consistency batter . Make sure that all the ingredients are mixed well together so that no lumps are remaining.
2. Cook the batter till you get a thick paste texture that does not stick to pan.
3. Once it is ready, spread the cooked better over the back of greased steel thaali very thinly with the flat spoon. You need to do this quickly while it is hot. It will not spread out well once it is cold.
4. Then neatly roll this about 10 inches long and cut in 3 inch wide pieces.You can add some red chilli powder if you want to make it a little spicy and colorful.
5. Heat the oil in small pan. Add Curry leaves, Mustard and Sesame seeds. Spread this tampering over the Khandvi with a spoon.
6. Garnish with shredded coconut and coriander leaves.