CHATPATTA DHOKLA

CHATPATTA DHOKLA

 

 

 

What do you say to a Gujarati when they want you to whisper sweet nothings in their ear? something which excites them;something that is  hot and will sweetly spice up their life?

The clue is in the post below so see if you can tell me the answer!

So this weekend we had our usual crowd in the Jikoni as I was planning on making  Thali Dhokla or khatta dhokla, the typical all time Gujju favourite. Why, we are known for our weirdly named foods and non Gujjus all over the world think so but hey, “ame toh avaj che and amaru khavanu pan amara jevuj swadisht, chatpattu ne colorful che”.

So whilst everyone was getting ready to feast on the garam garam dhokla, I thought I’d create something else with the 2 types of chutneys and the dhokla batter. The idea was to create a layered dhokla and then garnish it with sev, pomegrate seeds, and the sweet tangy chutney.   I think this would make an awesome starter on any dinner party menu

My recipe follows below. Its a bit time consuming but totally worth it.

Filling

2 medium size potatoes ( boiled and mashed)

1/4 cup peas boiled

1/4 teaspoon turmeric powder

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon garam masalo

1/2 teaspoon sugar

1/2 teaspoon citric acid

In a bowl mix all the above ingredients and mix well. Divide the mixture into 10 equal portions and roll into small balls. Flatten with your palms to form a Pattie.  Set aside.

Dhokra

1 cup dhokra flour

1/2 cup yogurt

3/4 teaspoon salt

pinch turmeric powder

1/2  teaspoon garlic paste

1/2 teaspoon ginger paste

2 teaspoons chili paste

1 tablespoon oil

1 teaspoon Eno (  fruit salt)

In a bowl mix dhokra flour ,salt, turmeric powder, yogurt and  ferment over night.

Put water in the steamer, turn the heat on and let the steamer get hot. grease the sieve ( chaini) and put in the steamer as well. Prepare the dhokra mix adding ginger paste, chili paste , garlic paste, oil and eno. Dip the potato Pattie in the dhokra mixture and place in the greased sieve.  Cover the lid let the stuffed dhokra cook for 15 minutes. Remove the dhokra in the serving plate, garnish with green chutney, tamarind chutney, sev and pomegranate.

 

PANJARI

PANJARI.

Nand  gher aanand bhayo jai kanaya lal ki!! Janmashtami abhinand !!

 

1/4 cup coriander seeds

1/4 cup carom seeds

1/4 cup grated coconut

1/2 cup fennel seeds

2 tablespoons dry ginger powder

2 tablespoon cardamom powder

1/2 cup finely ground candy sugar crystals ( sakar)

1 tablespoon ghee

 

Dry roast coriander seeds and carom seeds  in a skillet, stirring in between  for about 5 minutes. Let it cool, mix fennel seeds and grind in to fine powder. Add  grated coconut, dry ginger powder, cardamom powder, crushed sakar and ghee. combine all together and panjari  prasad is ready to eat.

 

 

 

HALWASAN

                                                                                  HALWASAN

 

In honor of my brother’s, Hari Bhai, Krishna and Nilesh I want to dedicate this recipe . Happy Raksha bandha !! Bhaiya mere Rakhi ke bandhan ko nibhana bhaiya mere, ladli bahen ko na bhulaaana. Dekho ye nata nibhana, nibhana bhaya mere….

 

4 cups milk

3 tablespoons ghee

2 tablespoons cracked wheat

2 tablespoons edible gum

1 cups sugar

2 teaspoons lemon juice

1/4 teaspoon nutmeg powder

1/4 teaspoon cardamom powder

few strands of saffron

Almond and pistachio’s slivers and khus khus for garnishin

 

 

heat   the ghee in a wide skillet add cracked wheat and sauté on medium flame for about a minute, add  gund and sauté until it pops. Add milk  and let it boil stirring continually. add lemon juice and keep stirring, milk will cuddle.  Remove the skillet from the heat and set aside. In another skillet heat sugar on a medium heat until golden  color. Add caramelize sugar with the milk  mixture  and mix well.  Keep stirring and milk will reduce in about 10 minutes and will thicken. Add  saffron, nutmeg powder, cardamom powder and mix well. Keep stirring until the mixture is solid and ghee oozing out.  Remove in a serving bowl and garnish with almond, pistachio’s and khus khus. Happy Rakhsha bandhan !!

 

 

 

                                        

Potatoes sandwich bhajya

 

POPATOES SANDWICH FRITTER/ KERI NA BHAJYA

  

 

Sunday means family day here in Charleston and so today Manu and I are going to watch Mohenjo Daro with our nephews and nieces.  Its very rare that we get to see a hindi film at a cinema in Charleston so we are really looking forward to it.

As a Sunday treat i plan on making keri na bhajia from a special Vithlani recipe shared with me by my niece Minelle. Minu doesn’t often make deep fried stuff but these bhajias are her speciality.  These bhajias are made using a filling of raw green mango and spices sandwiched between two slices of potato which you dip into batter and deep fry.  Thanks Minu for the recipe.

 

2 potatoes  ( par boiled and cut into thick slices)

 

 

for the stuffing

3 tablespoons row mango grated

2 tablespoons ground peanuts

2 teaspoon salt

1 teaspoon garlic paste

1 teaspoon chili powder

1/4 teaspoon jagary

In a bowl, combine all the above ingredients and fill the mixture in between two slices of par boiled potatoes like making sandwich. set them aside.

 

Batter

In a bowl mix 1 cup of gram flour with little water ,pinch of salt and pinch turmeric powder and  prepare smooth batter. Heat the oil for frying . Dip the stuffed potatoes in the batter and deep fry on both the sides until golden brown. Serve Vithlani style bhajya bhajya with chatni.

 

 

 

CHOCOLATE COVERD APPLES

CHOCOLATE COVERD  APPL

Thank you Beena ben and Upendra Bhai for supplying me with fresh apples directly from your garden.  Beena ben   have an amazing garden at their place. So peaceful and full of all different kind of delicious fruits and veggies. A  reward for all the love and care Beena ben and upendra Bhai  put in the garden.

6 apples ( Washed and dried)

1 cup chocolate chips ( melted)

1/2 cup roasted chopped nut ( optional).

6 wooden sticks

 

Wash and clean the apples. Insert wooden sticks into the stem ends of the apples. Dip the apple into the melted chocolate  turning as you go, until well coated. Let the excess chocolate drip, roll in the chopped nuts and place them on parchment paper. Allow the chocolate to harden for about 10 minutes.  keep in the refrigerator and enjoy .

 

 

Note : The apples need to be completely dry before dipping in the chocolate.

 

 

 

 

 

 

 

 

 

 

 

 

 

KATAIFI BARFI

KATAIFI BARFI

 

16 oz  kataifi ( defrost per package instructions)

1 cup sugar

1/2 cup water

oil  (for deep frying kataifi)

 

Lay kataifi on working surface and gently separate the strands with your hands and divide into 2 parts. set on the side

In a sauce pan  mix sugar  and water . Stir to dissolve sugar and bring to boil. Simmer until you get one thread consistency.  Set aside ( this syrup is for kataifi strands)

 

FOR BARFI

3 cups roughly ground almonds

1 cup sugar

1/2 cup water

2 to 3 drops of green food color

 

SUGAR SYRUP  ( for almond barfi )

1 cup sugar

1/2 cup water

Mix sugar and water in a sauce pan. Stir to dissolve sugar and bring to boil. Simmer until you get 3 thread consistency. Add the ground  almonds and couple drops of green color and mix well, turn the heat off. Set aside.

First start with one part of kataifi. Deep fry  the kataifi and  dip  in the one thread sugar syrup and lay evenly on a greased tray. Pour the almond barfi on the katafi and spread evenly. Deep fry the remaining half kataifi  strands, deep in the sugar syrup and lay on top of  the almond barfi and spread evenly. Let it cool, cut in to equal size and enjoy.

Note : While deep frying the kataifi, make sure to fry on medium heat and turn over quickly. It should not change the color.