OATS AND NUT BITES

OATS AND NUT BITES

Ingredients

 

1 cup oat flour ( grind the oats and make flour)

1/2 cup wheat flour

1/2 cup grated coconut

3/4 cup jaggerery

1/2 cup ghee ( or as needed)

1 tablespoon sunth ( ginger powder)

1/4 cup gund crushed

1/2 teaspoon turmeric powder

1 teaspoon kasuri methi

2 cups crushed walnuts, almonds and pistachios.

 

Method

In a wide heavy skillet add ghee, once melted add the flour ad stir the mixture on a medium heat intil golden brown. Add the crushed gun and mix well for about 30 seconds and add all the ingredient except jaggery and miss all together until well combined. Add the jaggery and mix well. Make sure you don’t have any lumps. Pour in a greased tray and spread the mixture evenly and dab with spatula. let cool for about 30 minutes and cut into desired shape.

 

 

 

POTATO & MOONG DAAL KACHORI

 

POTATO & MOONG DAAL KACHORI

1  cup white flour

1 teaspoon salt

1/4 teaspoon chili flakes

1/4 cup oil

Warm water

In a bowl combine flour, salt, chili flakes and oil amd mix well. Add little warm water at a time and knead into dough, cover and set aside.

2 potatoes boiled and mashed

1 onion finely chopped

1/2 cup moon daal (boiled with salt and turmeric powder )

3 green chilies finely chopped

1 teaspoon ginger paste

1/4 teaspoon turmeric powder

1 teaspoon amchur powder

1/2 teaspoon sugar

1/2 teaspoon garam masala

handful chopped cilantro

1 tablespoon oil

1/2 teaspoon mustard seeds

 

 

In a skillet place oil, once heated add mustard seeds .Once they crackle add onions and sauté until translucent, add chopped chilies and ginger paste sauté for about 30 seconds add salt, turmeric powder and mashed potato. Mix all together and turn the heat off. Add amchur powder, sugar, garam masala, daal and cilantro. Mix all gently until well combined and let cool. Once cooled divide into 6 balls.Set aside.

 

Divide the dough into 6   equal portions, roll out dough into small disc. Place the filling in the center on the disc put together the puri and make a small ball, remove excess dough from the top and deepfry ona medium heat until golden brown. Enjoy with chutney of you choice.

PANI PURI

PANI PURI

 

1 cup semolina

1/2 tea spoon  salt

1/2 cup soda water

In a bowl,  . add semolina and salt and bind with soda water. Knead the dough until nice and firm. Divide dough in a small marble size and roll out the puris or roll big roti and cut with cookie cutter. You can also put the dough on the tortilla maker and press. Works  real nice and  easy. Deep fry puris until puffed, crispy and done. If you have puris that’s soft put them into a preheated oven for approx. 5 min.

Mint chutney

5 cups water

1 bunch cilantro

1.2 bunch fresh mint

4 to 5 hot green chilies

1 tea spoon  salt

4 tab spoon pani puri masala

1/4 tea spoon  black salt

1 tea spoon lemon juice.

Blend all the above ingredients and refrigerate.

Tamarind chatni (For pani puri watery is better)

1/2 cup tamarind paste

3/4 tab spoon jaggery

1 tea spoon salt

Mix all together and makes nice tamarind souse serve cold

soak the whole gram over night. Wash and presser   cook  add 1 tea spoon salt .Boil 3 potatoes peel and make small cubes. Mix potatoes and gram together .Add 1 tea spoon salt,1/2 tea spoon chili powder and hand full chopped cilantro.

 

 

DAAL

DAAL

 

My face book buddies have been asking me how i make gujarati khati meethi dal just enough for 2 people. 

In our household we hardly have leftovers.  Food is made in quantity just enough so we can have a fresh meal each time.  

I cook fresh three times a day everyday breakfast, lunch, dinner.  

So here is the recipe for dal, enough to feed two people.

 

1/2 cup tuwer daal

1 1/2 cup water

1 teaspoon salt

3/4 teaspoon chili powder

1/4 teaspoon turmeric powder

1 tomato cubes

1 green chili cut

1 teaspoon grated ginger

1 teaspoon jaggery

5 to 6 curry leaves chopped

2 pieces kokum

 

 

Wash the daal and drain the water. Add 1 1/2 cup water and pressure cook 3 whistles. Once done and cooled completely, blend daal until totally liquidized. Transfer daal in to a sauce pan , add salt, chili powder, curry leaves, kokum, and jaggery . Bring daal to a boil on medium heat and let simmer on a low heat for about 15 minutes.

 

 

Tempering

1 table spoon ghee

1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon jeera

1/4 teaspoon muthi seeds

2 cloves

1 small stick cinnamon

1 bay leaf

1 red dry chili

Handful chopped cilantro for garnishing

I a small pan add oil and ghee, once heated add all the above ingredients. When it starts to crackle place  into daal and cover the lid, let simmer for 5 more minutes  minutes on a low heat. Garnish with cilantro mix well and turn the heat off. Enjoy tikhi, khati, mithi swadisht gujrati daal.