Akha bateta na bhajia

Akha batetana bhajia are an utmost favourite of mine and our family.  These decadent bhajias are relatively easy to make and served piping hot with a chutney makes these a very exciting snack.

This recipe was first shared with me by my close friend Pratima Kotecha.  Pratima and Ashok are amongst our closest friends and Ashok has known Manu and I since the time we were dating.

Pratima is an excellent cook and these bhajias are testimony to that.  The bhajias are made with baby new potatoes, stuffed with a filling of sesame seeds, crushed peanuts, powdered coriander/cumin seeds (dhanajeeru), green chillies, ginger, cilantro, lemon juice, tomato puree, oil, salt.  These stuffed boiled potatoes are then dipped into a gram flour batter and deep fried.  Serve these with an ice cold beer and you will have a happy crowd in your jikoni.

 

 

 

2 table spoons Sesame seeds ( ground)

2 table spoon peanuts (ground)

1 table spoon dhana jeeru

1 table spoon chili paste

1/2 tea spoon ginger paste

1 table spoon tomato puree

1 tea spoon lemon juice

1 table spoon oil

hand full cilantro chopped

 

 

 

Mix all the above masala keep on the side

 

 

10 baby new potatoes

Boil the potatoes, pill the skin off and make a slit in the center. Fill the mixture and keep on the side.

 

 

For the batter

1 cup gram flour

1/3 tea spoon eno

1/4 tea spoon salt

pinch turmeric powder

water

Mix all above ingredients and make smooth batter.

 

Oil for deep frying

Deep the potatoes in the batter and deep fry the bhajya’s until golden brown

 

 

Enjoy garam garam bhajya with chatni !!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Diwali ayi re.. khushiyan layi re… and the celebrations kick off at Jikoni.

Yesterday we hosted our annual Diwali dinner at the Vithlani household. As usual our family and friends were invited to join us.

As is the norm in my Jikoni, a lot of food of different varieties was prepared.  Shrikhand, garam Mohanthal, chappati, a pea curry, bateta nu shak (potatoes) and guvar nu shak. Khata dhokla and dal bhajia (see previous blog) with the usual athanas and chutneys.  As usual, I was up at the crack of dawn to start the food preparation, NOTHING in the Vithlani household is prepared beforehand, nothing at all.

Diwali for us is the biggest celebration of the year.  We go all out to welcome Ganesha, Laskhmi, health wealth and prosperity into our lives.  We try and bring the tradition of rangoli and diyas just like we did in Tanzania.   Our yard, porch and house are all lit up with diyas and a Rangoli adorns our porch.   We are very excited to announce that next Diwali, we will have a new member participating in the Vithlani Diwali festivities, our Son Akash’s wife, our Lakshmi, our daughter in law Kajal.

Good food, friends, family, a lot of love and laughter…..what better way to celebrate Diwali?

 

 

 

Diwali abhinandan

 

 

 

 

 

:

Diwali is one of the most popular and most celebrated events in the Hindu calendar.  It is a season of lights and joy, of gatherings, feasting, shopping and of gift giving.  The festival is celebrated over five days and each day has its own ritual, its own meaning and its own menu too.

As the festival draws near (Diwali day is on 23rd October 2014), the Jikoni is getting busier as is the Vithlani household.  I have already planned the menu for our annual dinner as well as the mithai and snacks that I will be parcelling to friends and family.

If you are planning on making any mithais or snacks, I want to remind you that you will find a lot of recipes and ideas on my 2013 Diwali posts.  Of course, if you are looking for a specific traditional gujarati snack item, then do let me know and I will try to share my recipes.

From the Jikoni, please accept our Shubhkamna in advance for the forthcoming Festival.

Cassava chips

 

Those of you hailing from Tanzania will no doubt harbour a love of all things mogo , (cassava).

Last Sunday I felt like making some moga ni kachri (mogo chips or crisps). In Dar, we used to buy fresh mogo every week and once in a while, when I had a bit of time, I would make these chips by the bucket load. These huge quantities disappeared just as fast as I made them simply because they were everyone’s favourite.  We ate them on their own, or crushed into smithereens with chana bateta or with zanzibar mix (both recipes on the blog).This is a bit labour intensive but the end product is utterly delicious and these crisps, sprinkled with salt, chilli powder and lemon juice, served with home made karanga is the best snack ever! (not the healthiest I admit, but best nonetheless). These are falahari too so can be eaten on fast days.

Here is how you make these mouthwatering munchies…

 

 

 

CASSAVA CHIPS

4 pieces cassava

 

 

 

Peel the cassava ,soak in the water over night .Great the cassava ,squeeze out the water from cassava set on the side.

 

Oil for frying

Heat the oil in a fryer .Drop handful of grated chips in the oil ,fry on high heat until golden brown and crispy. Drain the chips on a paper towel, let it cool  and store in an air tight container.

 

 

 

 

Salad

SALAD

 

Super easy, crunchy delicious salad.

 

1 can kidney beans ( wash and drained)

1 cup corn kernels

1/4 cup diced green bell pepper

1/4 cup diced red bell peppar

1/4 cup diced cucumber

1/4 cup chopped green onion

1/4 cup grated carrots

1 cup baby spinach or letuce

hand full cherry tomatoes

hand full cilantro

2 table spoons olive oil

1 table spoon seasoned rice vinegar

1/2 tea spoon salt

1/2 tea spoon chili powder

1 tea spoon freshly ground pepper

 

Combine the beans ,vegetables, and cilantro in a large bowl , add all the above ingredients .Toss gently until well combined.

 

Enjoy!