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I have been posting recipes from other bloggers, this is my turn now, I got this recipe from my sister's book, even though she never cooks this as my BIL never allows Garlic inside the house. It's so funny when he asks me to make pulov, I love using Garlic in my pulav and he never allows me to use it, so I get satisfied using a ginger-garlic paste (which he doesn't know!).
I had copied this recipe when I went last time, but never bothered to try it out, when I called her for a gujarati recipe she reminded me of this. I had to tweak this recipe a little bit, I had some potatoes already boiled and peeled, I did not know what to do with it, so I squashed them added a bit of salt and I made small potato balls just like small New potatoes, and then used less Garlic than the recipe indicated.
LASANIYA BATATA
INGREDIENTS:
8 small Potatoes
4 to 5 Garlic cloves
1 tbsp of chilli powder
1 tsp of cumin powder
1 and 1/2 tsp coriander powder
1 tsp Garam masala
1/4 tsp of turmeric powder
few sprigs of coriander leaves
1/2 cup of Bengal Gram flour
1 and 1/2 cup of water
2 to 3 cups of yogurt
salt as required
METHOD:
Cook the potatoes peel the skin, (as I had already told you, I used the potatoes in a different way, as they were left over).
Take a wok heat 3 to 4 tbsp of oil and fry the potatoes into golden brown.
Meanwhile In a bowl take bengal gram flour using water make a paste to this add the other powders and keep it ready.
To this itself I added cumin seeds when it crackled I added chopped garlic, do not fry it too much just a little bit.
Then to this add the flour paste, do not make it too thick, let it be in thin consistency boil this, until the raw smell disappears, do not leave it unattended as it will start thickening and might get stuck to the bottom !!, stir it continuously for further 10 to 15 minutes then add the roasted potatoes and chopped coriander leaves, required quantity of salt and yogurt, mix well and keep stirring continuously for further 10 minutes, do not stop stirring otherwise yogurt and water split apart! It's just like making Morkuzhambu, If you are scared it is better to mix them well and leave it for 2 or 3 minutes and watch the edge of the curry you can see small bubbles popping up, then it's time to put off the stove, otherwise they split apart.
I simply gave an other tadka/seasoning with a tsp of mustard seeds, 1 Red chilli and a sprig of curry leaves.
I wanted to make Jagruti's Bajri Na Rotla to go with my Barwa Baingan, I couldn't locate my flour, I was quite disappointed, check out her blog on that, she has some lovely Gujrati recipes from her kitchen, and she calls them Kem cho series.
I am sending this to Flavours of Gujarat by simply food sensations.
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I think I have around 6 to 7 of this stuffed Brinjal recipes!, here is another one of them it is lucky you know It is already getting posted, poor others which are still in a draft state hoping to see the screen soon. Again this one I found from this blog called A2Z Vegetarian Cuisine, which has numerous Gujarati recipes in their blog, As always I look for the vegetables I have and cook before they hit the bins and on the way was small Brinjals another day or two it would have hit the bin, and this recipe caught me, beautiful photograph, not like mine though. check out her blog for more information on Brinjals.
I made a small change as I had just around 7 small Brinjals I couldn't feed my army, I decided to Increase this Dry curry with an other acceptable vegetable potatoes, she had used only two I used around 7 to 8 of them.
Here goes the recipe....
BHARWA BAINGAN
INGREDIENTS:
6 TO 7 Small Brinjals
7 to 8 medium sized Potatoes
3 tbsp of Roasted Bengal gram flour
3 tbsp Roasted peanut powder
2 tsp Coriander powder
1/4tsp cumin seeds
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1 and 1/2 tbsp Chilli powder
3 tbsp grated dessicated coconut
1 tsp Finely Chopped Garlic
1 tsp Amchur powder
1 tsp Sesame seeds
1 tsp Cumin powder
4 to 5 tbsp of oil
chopped coriander leaves to garnish
1 sprig of curry leaves
Salt as required
METHOD:
In a bowl mix all the powders cumin, asafoetida, coriander, turmeirc, peanut, bengal gram flour, coconut, amchur, garlic, sesame seeds mix everything together and keep aside with a little bit of salt.
Take the potatoes, peel them cut into nice big chunks and boil them in a bowl, with a pinch of salt, by the time you get the Brinjals ready the potatoes would have cooked.
Meanwhile wash the brinjals cut their heads of slit them into 4 not completely till the 3/4th of the vegetable so they stay intact, fill each one of them with ready mixture, I coated all the Brinjals with oil too... and set them aside.
Next take a wok heat 4 to 5 tbsp of oil add mustard seeds, cumin seeds, when they splutter and change colour add the stuffed brinjals slowly roast them and cover it with a lid add a sprig of curry leaves, Meanwhile your potatoes would be ready, drain out the liquid, then coat the left over mixture to the potatoes with a 2 tbsp of oil, and then add this with Brinjals in the wok, Now and then take out the cover and saute it carefully not to break the cooking cuties, add a one or two tsp of oil so they get roasted very well sprinkle a little bit of water while coating the potatoes, add a bit of salt (remember that you have already added salt while cooking potatoes and in the mixture fillling the Brinjals), When they get cooked well and the potatoes too get roasted well, it's well and done.
I am sending this to Flavours of Gujarat event hosted by simply sensational food.
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Another One from Asha's Gujarati cuisine, which was interesting to try out, She said that it was a Great and authentic Gujarati delicacy. whatever it is my H loved it as much as I did, don't look at her photo and wonder how does it ever compare with mine, I made it like a halwa and popped it into a plate, Check out her blog at the link above to look at this beautiful click of sweet carved out into a heart, then make it and eat it, it's really nice not too sweet and good for health as it is made with wheat flour!, searching for Gujarati recipes I stumbled into an other blog called Enjoy Indian food by Meera, who has got loads of Gujarati dishes dished out in her kitchen, and writes about the same sweet, and explains why it is called Gol papdi even though it is not Gol (round) in shape, she says Gol means Jaggery. Try out her version too...
SUKHDI OR GOLPAPDI
INGREDIENTS:
1/2 Cup Ghee
1 Cup Wheat flour
3/4th cup Brown sugar/ white sugar/Jaggery
1tbsp of poppy seeds
1 tsp of cardamom powder
METHOD:
Heat Ghee in a kadai, when hot add poppy seeds, then add wheat flour and start stirring continuously until you get a nice aroma of a roasted flour, then add the sugar and mix well, add cardamom and 2 tbsp of milk, it starts leaving out the sides, flatten it and cut it into squares and you can decorate with cashew, raisins or blanched almonds.
I removed it before it became more like a cake, It was a like brown mass, and later it became hard not to bite though, It was delicious. I used to both brown sugar and Jaggery to make this sweet
I am sending this to simply food who is hosting the flavours of Gujarat.
Good morning!, I know you must be wondering what am I doing at 5:30am, God knows why I am out of sleep, I have been going through Migraine attacks from past week, consuming loads of tablets to get me through my day to day life has changed my sleeping, eating, and grumbling of my tummy is becoming too much for me. Tossing and turning over on the bed, didn't bring back my sleep, so...?, I decided to get up and with a cup of masala chai, I decided to write this post up, that was my Good morning!
Back to the post, when I saw this event ''Flavours of Gujarat'' from simplyfood, I was very interested in participating, as I love different kinds of flavours in spices and cuisines from various places. I didn't want to miss this one. I started searching for recipes, I remembered reading about RCI Gujarat in Foodelicious blog, Of course, everybody knows about Asha I think, what a fabulous blog she has with such varied recipes, I have Bookmarked so many of her recipes, and I have tried a few of them, here is one of them.
Please do visit Asha's blog for her Gujarati cuisine and her little Intro on Gujarat which is interesting.
I have a little intimacy with Gujarat as I visited Gujarat twice because of my sister who lived there for few years, even today my sister loves that place she lived in a place called Umbergauv (I suppose that is how it is spelt), she still visits this place often during Holi to meet her friends. Oh!, when I started writing this I am remembering lot of things incidents took place during my visits, one of them was funny, hilarious and scary too..
A few years back when my kids were small, My parents, aunt, me and my kids went to visit my sis, it was a long journey and of course we did enjoy the long train journey, passing through all those tunnels and munching loads of things, looking through the window and enjoying the beautiful scenery, I will stop here now otherwise I might write the whole journey, ok the day we reached came home, had a lovely bath, had food slept for a while got up in the evening had tea, packed some snacks and decided to visit the beach which is just 4 to 5 miles from her house, My BIL made two Autos, My sis, me, mum, niece and my eldest in one auto then My BIL, Dad, Aunt and my twins in an other Auto. My BIL was telling the Rickshawals very strictly that he shouldn't allow anybody else in both the vehicles, I never understood anything, chup-chap se baita (quietly I sat) and then asked my sis what was going on and she told me that here in umbergaov, the rickshawalas take as many people as they want!, I was thinking how could that be possible, when we went a few yards my sis showed me some Autos and I was dumbfounded, I was telling her this is such a small vehicle and what were they trying to do, 4 to 5 adults squeezed in the back and two adults on each side of the driver's seat, can you believe it ? Oh! my God!, what if the Auto topples, and she even told me our Automan was driving little better than those ones as BIL had warned them!, the roads were so narrow and an other vehicle which can pass through can only be a two wheeler, after being said and done my Autowala stopped at one junction and allowed a woman to sit next to him and dropped her some place, I was keeping my fingers crossed till we reached our destination. After that we walked down to the beach and were enjoying the sea with our little ones, 1/2 an hour passed the other Auto never turned up when we called my BIL's mobile he said not to panic and they were on their way, but they came 2 hours late, and it was getting darker and I saw my BIL afar limping down and my Dad, Aunt and kids trailing behind him, within few minutes my BIL was surrounded by few people and kids came running, they hugged and cried. I didn't know what happened, then when we all sat down, out came the story, their Rickshawala also took a woman to drop her nearby but so rashly he was driving he went into a small pothole, even though it was small because of his rash driving the Auto toppled everybody in the Auto were thrown out, that women was admitted in the hospital, All the three adults had minor injuries, my kids had some rashes but they were in such a shock. It took almost a year for my kids to accept travelling in an Auto was not really all that bad, Dad and Aunt had some health problems for a month and we tried to make most of our holiday a success. I still love to go back there sometime, everybody in the flat were so friendly and so caring. I owe these recipes to the unforgettable experience I had and when thinking back, I have a hearty laugh, I and love to try all the recipes from that state. Coming back to the recipe, it is a simple and tasty dish, which has the flavour of Lilva beans.
The fresh Lilva beans-Surti papdi-Avarekaalu-Vaal beans has a unique flavour which is really mouthwatering, people in south India, enjoy this in various dishes.
LILVA BEANS PULAO
INGREDIENTS:
1/2 cup of Lilva beans ( I used dried ones)
1 and 1/2 cup Basmati Rice
Salt as required
2 cloves
1'' cinnamon stick
Grind to paste:
1/2 cup Coriander leaves
4 Green chillies
2 to 3 cloves
1'' Ginger
I did not make it the way Asha made it, she cooked the rice separately.
METHOD:
As I had no fresh or frozen beans, I soaked the beans previous night as I used 1/2 cup it usually doubles up to almost a cup as it swells. Clean the water, Boil the beans for sometime until you make everything else ready and do not throw away this water use it when cooking everything together.
Grind coriander leaves, ginger, garlic, and chillies into a paste (The paste was not too smooth as she said not to add water).
In a pressure cooker, heat oil then add the dry Ingredients once they change colour, add the ground paste and saute it for a few minutes until the raw smell disappears, Then add the Lilva beans mix well, add the required quantity of water and ( water is 1: 1 and 3/4th ), washed Basmati rice and required quantity of salt. Closed the lid of the cooker and in a low flame allow it cook for 15 to 20 minutes.
Now it is ready and garnish with coriander and serve it with some raitha.
I am sending this to Flavours of Gujarat event by simply food
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