Gujarati Blog

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muttur mashroom

Ingredients :  

1.    Mushrooms                 10 no

2.    Green Peas                 1 cup

3.    Methi  Leaves             ¼ cup

4.    Oil                                2 teaspoon

5.    Tomato                        1 no

6.    Hing                             1/8 teaspoon

7.    Turmeric power          ¼ teaspoon

8.    Red chili powder         ½ teaspoon

9.    Green chili                   1 no

10.  Ginger                         1 inch

11.  Subji masala               ½ teaspoon

12.  Dhana jiru                    1 tea spoon

13.  Garam masala              1 pinch

14.  Salt                              to taste

Preparation:

Slice mushrooms. Chop tomatoes Microwave mutter in a cup with little water for 2 minutes. Chop ginger.

Heat oil in a pan add hing. Add chopped tomatoes and stir for one minute.  Add green chili and ginger and cover the pan with lid. Once tomato is cooked add mushrooms and mutter and put all masalas and ½ cup of water cover with lid and cook for 5 minutes. Add methi leaves cover the lid and cook for another 2 minutes. Put garam masala and coriander leaves and switch off the gas.

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Ringna bateta nu bharelu shaak

Ingredients

6 small eggplants
2 small potatoes
1 small tomato


For the stuffing:
1 cup crushed almost powdered peanuts
1/2 cup chopped cilantro
1 tablespoon dhana jeeru
1/2 teaspoon haldar
1 teaspoon lal marchu
1/4 teaspoon garam masala
1 teaspoon oil
salt to taste
sugar to taste

Procedure:

1. cut the eggplants and pototoes with 'x' for the stuffing
2. Add the stuffing to the veggies
3. In a small cooker, warm oil ( 1 teaspoon) and add vegetables and stuffing)
4 Add the chopped tomato.
5. Pressure cook for 3 whistles.

6. As Roro would say: All done. :)

Mom and Tina and Dad, please check. :))

Bhinda nu Shaak

Ingredients:

Bhinda
2 small potatoes
1 tablespoons oil
2 tablespoons dhana jeeru
1/2 teaspoon haldar
1/2 teaspoon marchu (mom and tina: are these amounts okay? I usually eyeball it)
salt
1 teaspoon sugar
pinch of hing

Procedure: The trick is to wash, wipe and cut the bhinda fine the day before cooking so it is completely dry

1. Heat 1 tablespoon oil in a non stick pot and add a pinch of hing
2. Add the potatoes and let it cook for 5 minutes.
3. Add a little more oil if needed and add the bhinda and fry for 5 minutes until the stickiness is gone.
4 Then add dhana jeeru, marchu haldar and salt and cook for another 5 minutes.
5 Keep stirring so the masalas don't burn.Cook till the bhinda looks crispy
6. Sprinkle the sugar and mix.

Mom, tina please check. I didn't add any water or cover it with a lid. Is that how its done? 

Veggie Puffs

Ingredients:

1 packet Puff Pastry
6 small potatoes
1 cup peas
1/2 cup green beans finely chopped (optional)
5 baby carrots (optional)
3 green chillies
1 inch ginger piece grated
5 cloves garlic
1/2 cup cilantro
1 teaspoon chilli powder
1/2 teaspoon haldi
1/4 teaspoon amchur
1/4 teaspoon garam masala
1/4 teaspoon chat masala
lemon and salt to taste
2 teaspoons oil

Method:

1. Thaw frozen puff pastry at room temp for 40 minutes. It should be cold to work with, if it reaches room temp while preparing, return it to the freezer. Once partly thawed, try to open each sheet with sharp knife

2. Pressure cook the potaotes, and other veggies (peas carrots and beans)

3. Heat 2 teaspoons oil in a non stick pot and fry about 2 tablespoons of ginger garlic paste, green chillies (finely chopped) and 1/4 cup cilantro for about 2 minutes.

4. To  this, add the boiled chopped potatoes and veggies, saute for 2 minutes, then add haldi, salt, marchu, amchur, garam masala, chat masala. Saute for 3 minutes. Then let mixture cool and add lemon.

5. Preheat oven to 400 deg F

6. Now the cold, opened pastry sheet has three parts, cut along the marks of the fold. This gives us 3 long pieces  of pastry from each sheet, 6 pieces total. Cut them in 1/2 to get 12 pieces about 5' long.

 7. Add the cooled mixture onto one half of pastry piece and fold down the other half to make a puff, press down the edges

8 Bake in the oven at 400 deg F for 20 minutes, then check on it. (my oven took 30 minutes total) The puff will rise, and will turn golden brown

9. Gobble gobble gobble :)

Dudhi na muthiya

2 cups dudhi
1/4 cup whole wheat flour
3/4 cup rava
1/2 cup chana no lot (can substitute with jowar no lot)
2 tablespoons of ginger-chilli ( mixie ma)
garlic
dhana jeeru
chilli powder
turmeric powder
2 tablespoons sugar
2-3 tablespoons chopped corriander +/- methi
4 tablespoons oil
1/2 teaspoon oil
1/2 teaspoon soda bicarb
1/2 teaspoon hing
salt to taste

FOR THE TEMPERING
-------------------------------
2 teaspoons mustard seeds
1 tablespoon sesame seeds
1/2 teaspoon hing
4 tablespoons oil

FOR THE GARNISH
---------------------------
2 tablespoon chopped corriander

PREPARATION
---------------------

1. Strain the water out of the dudhi, keeping the water aside if required to knead the dough
2. Combine all the ingredients in a bowl and form a soft dough adding the strained vegetable liquid if required
3. Using oiled palms, divide the mixture into 3 parts and roll out into cylindrical shapes
4. Steam for 25-30 minutes till done
5. Cool and slice into long pieces and keep aside
6. Heat the oil and add the mustard seeds. When they crackles, add the sesame seeds and hing
7. Add the sliced muthia and stir for 5-10 minutes
8. Garnish with corriander