Muthya dhokra

Muthya dhokra

1 cup dudhi grated (gourd)

1 cup gram flour

2 tab sp wheat flour

1 tab so millet flour

2 tab sp oil

2 tea sp salt

1/2 tea sp turmeric powde

1/4 tea sp garlic  (optional)

hand full cilantro.

1 tea sp chilli paste

1 tea sp eno (fruit salt)

1/2 tea sp sugar

2 tab sp yogurt

squeeze grated dudhi, combine with all the above ingredients mix well and need into dough.Add little water if required.Take little oil and shape the daugh in appx 2 to 3 inc roll.Put then in the gresed chaini ( sieve) and steam in a steamer for appx 25 to 30 min. take out from the steamer let it cool little and slice them and keep on the side. Heat the oil in a shallow frying pan , add mustard seeds,asafoetida & sesame seeds.When it stars to cracle add dhokra pieces and soute on medium heat.

Tampering

1 tab sp oil

1/2 tea sp mustard seeds

pinch asafetida

1 tea sp sesame seeds.

GOR KERI NU ATHANU

GOR KERI

Gor keri nu athanu is probably found in all Gujarati homes.  It is the essential accompaniment to our thepla and parathas or even left over rotlis.

It is unbelievable how keri (mango) is used so efficiently for the entire season, from its raw green form to its more ripened juicy version.  In this recipe, green mangoes are cut into chunks, and a mixture of salt and turmeric is applied to draw out extra juices from the fruit cubes (the fruit is left in the salt mix for a few hours then drained).  Once the additional juices are drained, the fruit cubes are placed on a clean cloth and left in the shade to dry for a couple of days. The salt also acts as a preservative.

In the meantime, a mixture of molasses and spices is made and it is the sugars that would help preserve the athanu with the uncooked fruit.  The molasses would be placed in a spacious container with the spices (with the exception of the red chilli powder).  The oil would be heated to smoking point and poured over the molasses/spice mix. Chilli powder would be added when the mixture cools.As The molasses mix would start to soften within a day the mango pieces are cleaned with kitchen paper and added into this mix.  This mixture now needs to rest for a few days with an occasional yet thorough stir.  Once the molasses starts to turn  thick gooey mix and coats the mango pieces, this achar is filled into sterilised glass jars (must be airtight) and the athanu is ready for the thepla, rotli, paratha etc..Ingredients2 big mangoes – unripened green variety3 cups jagarey/gur/molasses1/2 cup dhana na kurya (cilantro splits)1/4 cup rai na kurya     ( mustard seeds)

1/3 cup methi na kurya (fenugreek )

1 tea sp  waryari (fennel)

1 tea sp chilli powder

1 tea sp turmeric powder

1/2 tea sp asafoetida.

1 1/2 cup oil.

Paneer in spicy tomato gravy

Now Paneer is a favourite with almost everyone I know.  A lot of meat in dishes like the tandooris, kormas etc can be substituted with paneer, a milk based product akin to cottage cheese.

This is my take on a spicy paneer dish which has a base of thick and rich tomato gravy.  As you cook this particular dish, the aromas wafting from your kitchen will have family members eagerly awaiting to try this paneer.

The heavy spices such as cloves, cinnamon, bay leaves, cardamom, ginger, garlic make it a perfect dish for the cold evenings that are now nearly upon us…yes; fall and winter!.  Imagine if you will, coming home to steaming bowl of spicy paneer served with a paratha or naan and a salad….for me this dish is an instant warm up.  Tender cubes of fresh paneer gently heated in a rich aromatic sauce.  The recipe follows below, I do hope you will try this dish as it is sure to  a big hit with the kids.

3 clove
1 stick cinnamon (appx 2 inc)
3 cardamom
2 bay leaves
1 tea sp garlic paste
1 tea sp ginger paste
1 large onian (finely chopped)

4 large tomatoes ( grated)
2 tea sp chilli powder
1 1/2cup water
1 tea sp sugar
1/2 tea sp garammasala

10 ps cashew nuts (soak in the water and grind)

1 cup panir cubes ( aapx)

5 tab sp oil

In a pot heat the oil and  add cinnamon cardamom   when it starts to crackle add  garlic paste ,ginger paste and onian soute until they turn golden brown. add  chopped tomatoes and continue to cook until the oil ozzing out add cashew nut paste mix again nicely  and mix again ,lastly add panir cover for few min. Mix slowly as panir will break.

Paneer in spicy tomato gravy

Now Paneer is a favourite with almost everyone I know.  A lot of meat in dishes like the tandooris, kormas etc can be substituted with paneer, a milk based product akin to cottage cheese.

This is my take on a spicy paneer dish which has a base of thick and rich tomato gravy.  As you cook this particular dish, the aromas wafting from your kitchen will have family members eagerly awaiting to try this paneer.

The heavy spices such as cloves, cinnamon, bay leaves, cardamom, ginger, garlic make it a perfect dish for the cold evenings that are now nearly upon us…yes; fall and winter!.  Imagine if you will, coming home to steaming bowl of spicy paneer served with a paratha or naan and a salad….for me this dish is an instant warm up.  Tender cubes of fresh paneer gently heated in a rich aromatic sauce.  The recipe follows below, I do hope you will try this dish as it is sure to  a big hit with the kids.

3 clove
1 stick cinnamon (appx 2 inc)
3 cardamom
2 bay leaves
1 tea sp garlic paste
1 tea sp ginger paste
1 large onian (finely chopped)

4 large tomatoes ( grated)
2 tea sp chilli powder
1 1/2cup water
1 tea sp sugar
1/2 tea sp garammasala

10 ps cashew nuts (soak in the water and grind)

1 cup panir cubes ( aapx)

5 tab sp oil

In a pot heat the oil and  add cinnamon cardamom   when it starts to crackle add  garlic paste ,ginger paste and onian soute until they turn golden brown. add  chopped tomatoes and continue to cook until the oil ozzing out add cashew nut paste mix again nicely  and mix again ,lastly add panir cover for few min. Mix slowly as panir will break.