Baingan Bharta

INGREDIENTS:1 Big Egg Plant (Brinjal)1 Big Onion(finely cut)1 Big tomato (finely cut)1/2 spoon turmeric powder1 tsp Chili Powder to taste2 Green Chilies1/2 tsp Garam Masala Powder1/2 tsp Coriander Powder1/2 tsp Cumin Powder1 Tbsp Ginger Garlic PasteSalt to tasteCoriander leaves(finely cut)METHOD:
Cut egg plant in pieces & Boil in pressure cooker.
Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely.
Fry the onions till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute.
To this add tomatoes and all the rest of the masala's and fry for 2 more minutes until tomatoes are nicely cooked and mashed.
Now to this add the mashed eggplant and cook on light flame for about 5 more mins until all the ingredients are nicely blended.
Garnish it with fresh coriander leaves.
This dish goes very well with Bajari’s roti or even with paratha.

Khatta dhokada

Khatta Dhokla

1 cup rice
1/4 cup urad dal
1/4 cup curd

1 1/2 cup water
1 tbsp of ginger & green chilly paste
1/2 tsp baking soda
2 tbsp oil
2 tablespoon coriander leaves
salt to taste

Recipe:

1. Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a coarse powder.

2. Put the powder in a Vessels. Add curd & warm water. Mix thoroughly so that no lumps are formed. Add salt and let it ferment for 6 to 8 hours.

3.Once fermented, mix ginger and green chilli paste with the batter. Grease the a thali.

4. Boil water in the steamer. Now add baking soda & oil in to the batter and mix well.

5. Pour the batter into the greased pan, put into the steamer and steam for 10 to 12 minutes.

6. Sprinkle some finely chopped coriander leaves and serve hot with green chutney/Groundnut oil.

Note: You can do “Vadhar” on it with mustard seeds, til & cumin seeds

Moong dal Kachori

1 Cup Maida
1/2 Cup yellow moong dal 1/4 Cup gram flour 1/4 tsp Fennel seeds 1/4 tsp Amchur (dry Mango) powder 1/4 tsp Garam masala 1/2 tsp Red chilli powder 1/ 4 tsp Whole coriander seeds Oil for frying Salt to taste
2 tbsp Ghee
Recipe:
1. Sieve the flour along with salt, add Warm ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained Moong dal, cook till it become soft, Mash it lightly. Add gram flour, chili powder, coriander seed, turmeric, dry mango powder, salt and fry for few minutes.
3. When done, remove from heat and keep a side.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the dal mixture. Seal the edges with the same dough and roll the ball to round shape.
5. Heat oil and fry the kachoris until golden brown in color and crispy.
6. Serve hot with tamarind or mint chutney

Patra

Patra
Patra leaves (Colocasia leaves)- 1bunch or 6 leaves
For the paste:Besan or gram flour 1 1/2 cupsWheat flour 4 tbspLemon juice 3 tbspTurmeric powder 1/2 tspSugar 3 tspCoriander 1 tbspOil 2 tbsp
Red chilly powder 1tsp
Salt to taste
For the tempering (Vadhar):Sesame seeds 1 tspCumin seeds 1/2 tsp
Mustard seeds 1/2 tspA pinch asafetidaOil 3 tablespoons
For the garnish:Coconut 2 tbspCoriander 1 tbsp
Recipe:
· Chop the coriander.
· Grate the coconut.
· Wash and cut back side veins of colocasia leaf.
· Mix together all the ingredients for the paste with a little water to make a smooth paste.
· Place each piece of the colocasia leaf on a flat surface and spread some of the paste on it.
· Fold to make cylinder rolls . Steam in a steamer for 25 minutes.
· Prepare the tempering by heating the oil in a pan, adding the sesame seeds, cumin seeds, Musturdseeds and asafoetida and stirring for 1/2 minute.
· Toss the paatras in the pan and stir for a few minutes.
· Serve patra garnished with coriander and coconut.

Gujarati roti (Rotali /Phulka)

2 cup wheat flour
salt to taste
1 tsp oil
water
Ghee
Recipe:
1. Take wheat flour, add salt and mix well with fingers.
2. Add a little water at a time and mix to bind the dough loosely.
3. Now use both hands and knead dough till a soft & elastic
4. For still more smoothness, grease palms with a oil & knead dough again,
5. Cover it for 10 minutes.
6. Make medium size balls from Dough & roll small thin roti with dusting flour
7. Roast on tawa on both sides & cook on flame directlly
8. Brush ghee on it & serve with vegetables & dal

Khatta Dhokla

1 cup rice1/4 cup urad dal 1/4 cup curd
1 1/2 cup water 1 tbsp of ginger & green chilly paste1/2 tsp baking soda2 tbsp oil2 tablespoon coriander leavessalt to taste
Recipe:
1. Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a coarse powder.
2. Put the powder in a Vessels. Add curd & warm water. Mix thoroughly so that no lumps are formed. Add salt and let it ferment for 6 to 8 hours.
3.Once fermented, mix ginger and green chilli paste with the batter. Grease the a thali.
4. Boil water in the steamer. Now add baking soda & oil in to the batter and mix well.
5. Pour the batter into the greased pan, put into the steamer and steam for 10 to 12 minutes.
6. Sprinkle some finely chopped coriander leaves and serve hot with green chutney/Groundnut oil.
Note: You can do “Vadhar” on it with mustard seeds, til & cumin seeds

Thepala

3 cup wheat flour2 tbsp. oil1 tsp. sesame seeds1/2 tsp. cumin seeds3 green chilies crushed2 tsp. red chili powder1/4 turmeric powder
pinch of hing, salt to taste
1/2 cup curd
Oil to shallow fry
Recipe:

1. Mix all ingredients except oil to shallow fry in wheat flour. Knead into a soft pliable dough.
2. Divide the dough into small round ball. Roll into a chappati, with the help of some flour.
3. Shallow fry on a hot griddle apply oil both sides (like a paratha). Repeat for all.
Serve hot or cold with pickles(chundo) or curd & aloo bhaji.
Note: You can add methi leaves/coriander leaves for more taste

Sukhadi (Gujarati-sweet)

2 cup wheat flour
11/2 cup ghee ,
1 cup jaggary
1 tbsp. slices of almonds
Recipe:
1.In a thick pan melt ghee and mix wheat flour. Roast it brown on a slow heat.
2. Cut jaggary in thin slices. When the flour has become light brown in color, add jaggary and mix well. off the flame.
3.Grease a plate and pour the contents in it. Press and set well. Garnish with almond slices when it hot
4. When cool cut into pieces and serve as sweet.

Doodhi na Muthia (Gujarati snacks)

3 cup Wheat Flour1 cup besan flour1/4 Soda bi carb1/2 cup shredded Duthi (Squash) 1/2 tsp shredded Ginger1 tsp Garam masala1/2 tsp Sugar3/4 glass butter milk
For Vaghar:
1/2 cup Vegetable oil3 TSP Sesame seeds3 TSP Mustard seeds
Recipe:
* Mix all ingredients and make roti stayle dough, using buttermilk
* From dough make round 6" long dough ralls
* In pressure cooker, add water and warm up.
* Put ralls, in round container or thali. arrange properly
* Put these containers in cooker, Cover the cooker with lid and wait for 3 cooker whistles.
* Once, cool, get muthia out and cut in thick round pieces.
* Now hit pan with oil and add mustard seeds (Rai) and sesame seeds (Til) to warm oil.
* Pour Vaghar on cuted Muthia
* Serve with evening tea or coffee.

Khandvi

· 1 cup curd
· 3 cups water
· 1tsp green chilly paste
· 1 tsp salt
· 1/2 tsp asafetida
· 1/2 tsp turmeric powder
For the tadka
· 1 tbsp oil
· 1 tsp mustard seeds
· 2-3 green chillies
· 6-8 curry leaves
· 1 tsp til
· 2 tbsp coriander leaves- fine chopped
· 1/2 cup coconut-grated
Recipe:
· Put gram flour in a deep, heavy based pan.
· Mix-in the chilli paste, salt, asafoetida and turmeric powder. Gradually add the curd. Stir continuously to make a smooth paste.
· Add water and place pan over high flame. Allow it to boil and stir continuously. Till it become thick don't adjust the flame.
· Spread the mixture on an un-greased surface in thin layers (like a Dosa) and leave it to cool.
· When cool, cut this layer into strips. Roll up each strip like a scroll, cut it in finger size and arrange on to a serving dish/bowl.
· Heat oil in a small pan, add mustard seeds, curry leaves, til and chillies. Stir a few times, and then sprinkle over the roll.
· Garnish coriander leaves & coconut and serve.