North Indian and Gujarati dishes

Discussion in 'Cuisines of India' started by cookingfun, Aug 12, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Patra Bhajia

    Patra Bhajia

    <table bordercolorlight="#000000" bordercolordark="#FFFFFF" id="table25" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td width="262"> Ingredients15-20 large patra leaves (colocasia leaves)
    1/2 cup tamarind extract (juice)
    1 cup gramflour (besan)
    3 tsp. chilli powder
    1/2 tsp. turmeric powder
    3-4 pinches asafoetida
    1 tsp. crushed cumin seeds
    3 tsp. powdered sugar
    1 tbsp. oil
    salt to taste


    For seasoning:
    1 tbsp. oil
    1/2 tsp. each cumin & mustard seeds
    1 tsp. sesame seeds
    1 tsbp. coriander leaves finely chopped
    1 tbsp. coconut grated fine


    </td> <td>
    </td> </tr> </tbody></table> ​
    Method

    1. Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
    2. Roll lightly with a rolling pin. Keep aside.
    3. Mix all ingredients (not those for seasoning)
    4. The mixture should be a thick paste.
    5. Place a leaf backside up on a flat worksurface.
    6. Take a little paste and apply thinly all over leaf surface.
    7. Place another leaf over it. Repeat.
    8. Get a set of 3-4 layered leaves, top layer being that of paste.
    9. Fold in the edges and roll the leaves, starting with their base towards tip.
    10. Make the roll tight and seal sides with some paste.
    11. Place in the perforated vessel of a double boiler or steam cooker.
    12. Repeat for all the leaves and paste.
    13. Steam in the cooker for 30-40 minutes till cooked.
    14. Cool, and remove. Cut into 1/2" thick slices.
    15. When cooled well, season as follows.
    16. Heat oil, add seeds, allow to splutter.
    17. Add sesame, coriander, and coconut.
    18. Check and adjust, salt, chilli and sugar as desired.
    19. Mix well, serve hot or cold.
     
    Last edited: Feb 4, 2006
  2. sonu_627

    sonu_627 Silver IL'ite

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    Matri

    Matri

    <table bordercolorlight="#000000" bordercolordark="#FFFFFF" id="table26" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td width="255"> Ingredients 1 cup plain flour
    1 tbsp. ghee or oil
    salt to taste
    2-3 pinches soda bicarb
    1/4 tsp. ajwain seeds
    warm water for kneading
    oil for deep frying


    </td> <td>
    </td> </tr> </tbody></table> ​
    Method

    1. Mix all ingredients, except oil for deep frying and water.
    2. Add water little by little kneading into a pliable dough.
    3. Cover and keep for 15 minutes.
    4. Break into small portions, roll in 1" wide rounds.
    5. Keep a little thicker than puris. Prick with a fork.
    6. Place on a clean spread out cloth.
    7. Finish for all dough.
    8. Heat oil in a frying pan, add some matri at a time.
    9. Fry till lightly golden, flip side and repeat.
    10. Drain and cool to allow to become crisp.
    11. Store in an airtight container.
     
  3. sonu_627

    sonu_627 Silver IL'ite

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    Lilva Rice

    LILVA RICE

    Green field beans, long grained rice and fresh green herbs, cooked in an earthen pot.



    <table bordercolorlight="#000000" bordercolordark="#FFFFFF" id="table25" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td width="246"> INGREDIENTS
    1 ½ cups rice, washed and drained
    2 sticks cinamon
    2 cloves
    1 cup green double beans (Surti papdi)
    2 tablespoons ghee
    salt to taste
    </td> <td>
    </td> </tr> </tbody></table> ​
    TO BE GROUND INTO PASTE
    ½ cup fresh coriander
    4 green chillies
    1 teaspoon grated ginger
    juice of ½ lemon
    1/4 cup fresh green garlic (optional)

    PREPARATION

    Heat the ghee, add the cinnamon and cloves and stir for 30 seconds.
    1. Add the rice and stir for a few minutes.
    2. Add the boiled beans, the paste and salt and 4 cups of warm water and mix well.
    3. Transfer to an earthen pot. Cover and bake in a preheated oven at 200º C (400° F) for 30 minutes till the rice is done.
    4. Serve hot with kadhi.
     
  4. sonu_627

    sonu_627 Silver IL'ite

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    Kothimbir vadi

    <table bgcolor="#ffffff" border="0" cellpadding="0" cellspacing="10" height="229" width="76%"><tbody><tr><td width="555">Kothimbir vadi</td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="1" valign="top" width="555">
    Ingredients</td> <td height="1" width="211"> </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="555"> 1 big bunch cilantro/coriander leaves (Kothimbir),
    1 cup gram flour,
    1 tablespoon rice flour,
    1/4 cup bhajani (mixed flours such as rice flour, wheat flour, millet flour, barley flour and udad flour etc. however this is optional),
    10 green chilies,
    1 small piece ginger,
    4 garlic cloves,
    1 teaspoon roasted sesame seeds,
    1 teaspoon roasted poppy seeds,
    1 teaspoon lemon juice,
    1 teaspoon turmeric powder,
    1/4 teaspoon asafoetida,
    1 teaspoon garam masala,
    1/4 teaspoon Sodium Bicarbonate (Soda),
    salt to taste,
    Oil for frying,
    </td> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="211"><</td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="40" valign="top" width="555">
    Method

    1. Chop coriander leaves finely. Mix in gram flour, bhajani and rice flour.

    2. Grind chilies, ginger and garlic into a fine paste. Add this paste, sesame seeds, poppy seeds, lemon juice, garam masala, turmeric powder, asafoetida and salt to the above mixture.

    3. Add some water to make a thick batter (dosa batter consistency) and mix well. Remove the lumps.

    4. Grease a flat vessel. Pour the batter into the vessel.

    6. In a pressure cooker, steam (without using the weight) for about 25 minutes.
    Or grease a microwavable container and pour the batter into it. Microwave cook the batter for 5-7 minutes (Microwave settings may vary)

    7. Remove and insert a needle into it to check if it is done. Let cool and cut square shaped pieces.

    8. Heat oil in a deep frying pan. Deep fry the pieces in hot oil. Remove when golden brown and crisp. Serve hot as an appetizer.

    Tip: Bhajani can be skipped. However it enhances the flavor.
    </td></tr></tbody></table>
     
  5. sonu_627

    sonu_627 Silver IL'ite

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    Bread Rolls

    <table bgcolor="#ffffff" border="0" cellpadding="0" cellspacing="10" height="229" width="76%"><tbody><tr><td width="555">Bread Rolls</td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="1" valign="top" width="555">
    Ingredients</td> <td height="1" width="211"></td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="555"> white bread slices,
    4 medium sized potatoes,
    1 onion,
    4 green chilies,
    2 big garlic cloves (or 4 if small in size),
    1 small piece ginger,
    coriander leaves,
    salt,
    Oil for frying,


    Method

    For the filling

    1. Boil potatoes. Chop onions into small pieces.

    2. Grind chilies, ginger and garlic into a fine paste. Mash potatoes and add the onions, ground paste, coriander leaves and salt. Mix and knead with hands.

    For the cover:

    3. Trim the brown edges of bread slices. Dip the slices into water. Press lightly in the palms to remove the water. If the bread is too soft, slices turn pulpy if dipped into water. So, just sprinkle water onto the slices instead of dipping them.

    4. Put some filling on the center of the slice and roll the slice over the filling tightly. Join the edges. Take care not to break it.

    6. Heat oil in a pan. Deep or shallow fry the rolls till golden brown and crisp.

    Serve with coconut and coriander chutney and tomato ketchup.

    Variation: Add chopped tomatoes in the filling.

    </td> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="211">
    </td></tr><tr><td style="background-color: rgb(255, 255, 255);" align="left" height="40" valign="top" width="555">
    </td></tr></tbody></table>
     
  6. sonu_627

    sonu_627 Silver IL'ite

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    Matkichi usal

    <table bgcolor="#ffffff" border="0" cellpadding="10" cellspacing="0" height="229" width="82%"><tbody><tr><td style="background-color: rgb(255, 255, 255);" align="left" height="1" valign="top">Matkichi usal</td> </tr> <tr> <td align="left" valign="top">
    Ingredients</td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top"> 1/2 kg matki (moth beans - soaked overnight and sprouted),
    1 medium sized onion (optional),
    2 crushed garlic cloves (optional),
    2 to 3 tsp black masala,
    2 tsp red chili powder,
    2 tsp grated jaggery or sugar,
    coconut and chopped coriander leaves,
    1 tsp mustard seeds,
    1 tsp turmeric powder,
    a pinch of asafoetida
    salt to taste
    </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="40" valign="top">
    Method

    1. Chop onions into small pieces.

    2. Heat some oil in a pan

    3. Add mustard seeds, asafoetida, turmeric powder and then onions and garlic.

    4. After onion pieces turn transperent, add matki and mix well. Add 1 cup water.

    5. Cover and cook over medium heat for 8-10 minutes till it is half cooked.

    6. Now add black masala, jaggery, chili powder and salt. Cook again for 5 minutes.

    Garnish with coconut and coriander leaves

    Tip: You can pressure cook or boil the beans in water before making the curry. Then, do not discard the water, but use it to make Kalan (soup).
    </td></tr></tbody></table>
     
  7. sonu_627

    sonu_627 Silver IL'ite

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    Shredded Sweet Potatoes (Ratala Kees)

    <table bgcolor="#ffffff" border="0" cellpadding="0" cellspacing="10" height="229" width="76%"><tbody><tr><td width="584">Shredded Sweet Potatoes (Ratala Kees)</td> <td width="132"> </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="1" valign="top" width="584">
    Ingredients</td> <td height="1" width="132"> </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="400"> 2 medium sized sweet potatoes,
    4 nos. green chilies,
    1 tbsp peanut powder,
    2 tsp cumin seeds,
    salt and sugar,
    2 tsp lemon juice.(optional),
    coriander leaves and coconut for garnishing.
    </td> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="132"> </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="40" valign="top" width="584">
    Method

    1. Chop chilies and coriander leaves.

    2. Wash and peel the sweet potatoes. Grate them and transfer them into salt water.

    3. Heat ghee in a kadai or pan. Add cumin seeds. When they crackle, add chilies and fry.

    4. Drain water from the sweet potatoes and add them to the ghee. Stir and cover till they turn soft.

    5. Remove the lid, add peanut powder, salt, sugar, lemon juice and toss again.

    6. Remove from the fire after everything is mixed well. Garnish with coconut and coriander leaves.

    Can be eaten in fast (vrat)
    </td></tr></tbody></table>
     
  8. sonu_627

    sonu_627 Silver IL'ite

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    Bhagara Tomato

    Bhagara Tomato

    Ingredients:

    500g tomatoes
    50g peanuts
    50g sesame seeds
    50g dry coconut
    50g onions
    50g tamarind
    2 tsp chili powder
    1/2 tsp turmeric
    1 tsp mustard, fenugreek & onion seeds
    1 bunch curry leaves
    75g oil
    Salt to taste


    Method:

    1. Roast the peanuts, sesame seeds, coconut in a dry pan and blend to a smooth paste.
    2. Heat oil in the same pan, fry mustard, fenugreek and onion seeds for a minute.
    3. Then add curry leaves, chopped onions and fry for another 2-3 minutes.
    4. Now add ground paste, chili powder, turmeric and fry until the oil in the pan separates.
    5. Later add tamarind water and salt. Make long strips on tomatoes with a knife and add to the tamarind water.
    6. Cook until the tomatoes get tender and gravy should thicken.
    7. Remove from heat and serve with fried rice with cilantro on
     
  9. sonu_627

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    Dahi Bhindi

    Dahi Bhindi


    <table bgcolor="#ffffff" width="592"><tbody><tr><td valign="top" width="212">Ingredients:

    500 gms okra (bhindi)
    2 tsp urad dal (white gram)
    1/2 tsp mustard seeds
    1 tsp cumin seeds
    4 red chilies, whole
    1 onion, finely chopped
    2 tomatoes, finely chopped
    1 tsp chili powder
    1/2 tsp turmeric powder
    3/4 cup yogurt, whisked
    Salt to taste
    1/2 coconut, grated
    1/4 cup cashew nuts
    8-10 curry leaves
    Oil for frying

    </td> <td align="center" valign="top" width="372">
    <big><big><big></big></big></big>
    </td> </tr> <tr> <td colspan="2" width="588">Method:

    1. Grind together the coconut and cashews to a fine paste. Keep aside. Remove the base and tip of each okra and cut into halves.
    2. Heat oil in a frying pan and deep fry the okra for 5-10 minutes. Drain excess oil and keep aside.
    3. Reheat 3 tbsp of the same oil in another pan, add mustard seeds, cumin seeds, urad dal, curry leaves and fry for a minute. Also add onion and fry until golden brown.
    4. To this, add tomatoes, chili powder, turmeric coconut paste and salt. Cook until the oil gets separated.
    5. To the yogurt, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.
    6. Now add fried okra, cover the pan and simmer for 10-15 minutes.
    7. Serve hot with chapaties or pulao rice.
    </td></tr></tbody></table>
     
  10. sonu_627

    sonu_627 Silver IL'ite

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    Mirchi ka salan

    Mirchi ka salan

    Ingredients:

    100g big size green chilies
    50g grated coconut
    25g sesame seeds
    25g peanuts
    30g tamarind, soaked in water
    100g oil
    1 bunch of curry and coriander leaves
    10g mustard seeds
    Few fenugreek seeds
    Salt to taste



    1. Fry the grated coconut, sesame seeds and peanuts without any oil and blend them to a fine powder
    2. Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for few minutes. Then add green chilies and fry for 2 minutes.
    3. Add the ground mixture to the green chilies and fry until the oil separates from the chilies.
    4. To this, add salt, turmeric, tamarind water and cook on low heat until the gravy thickens.
    5. Remove from heat and garnish with coriander leaves.
     

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