Alloo Gobi (Potato Cauliflower subzi)

INGREDIENTS
Potatoes.........................................3 medium
Cauliflower......................................1/2 small
Oil ...............................................1 1/2 tablespoons
Cumin seeds.................................... 1 teaspoon
Ginger........................................... 2 inch piece(cut into thin strips)
Green chillies................................... 3(cut in slits)
Salt to taste
Turmeric powder...............................1/2 teaspoon
Coriander powder.............................. 2 teaspoons
Red chilli powder.............................. 1/2 teaspoon
Garam masala powder......................... 1/2 teaspoon
Fresh coriander leaves..........................2 tablespoons(chopped)
lemon juice......................................1/2 teaspoon

METHOD
1.Peel the potatoes, halve and slice. You can also cut them into small pieces.
2.Wash the cauliflower, remove stems and separate into florets. Trim the stem and cut into small pieces.
3.Heat one to one and a half tablespoons of oil in a Pan. Add cumin seeds, ginger, green chillies and sauté.
4,Add potato pieces, cauliflower pieces and salt. Mix and add turmeric powder and mix well. Cover and cook on low heat. The vegetables should cook in their own steam. Keep stirring from time to time.
5.After about ten minutes, remove the cover and add coriander powder, red chilli powder and garam masala powder. Mix and cover again.
6.Cook till the vegetables are totally tender. Add lemon juice and Serve hot garnished with fresh coriander leaves.

Peanut Coconut laddoo / Shing kopra na laddoo

Ingredients:
Roasted peanut...............................1 cup
Dry coconut powder.........................1/2 cup
Dry ginger powder...........................1 tea spoon ( optional)
Sugar...........................................1/4 cup
Ghee...........................................1 table spoon
Cardamom powder...........................1 tea spoon

Method:
1. Crush the peanut in grinder and make powder.
2. In a bowl mix coconut powder, sugar, cardamom powder, dry ginger powder (soonth  and peanut powder.
3. Add ghee in it and mix very well.
4. Peanut will leave some oil and sugar will mix with ghee and it will form the consistency of laddoo.
5. Make small ball and roll the balls in coconut powder to coat evenly ( you can also add color 1-2 drop of color in coconut powder mixture).
6. Store in a airtight container.

Bikaneri Tal Papad / Tal (Til) Chikki

Click below to watch Video:

Ingredients:
Sesame seeds................1 cup
Sakar ( crystal sugar).....1 cup
Cardamom powder.........1/4 tea spoon
Pistachios slices............1 Tb spoon

Method:
1. Dry roast sesame seeds in a heavy bottom pan. keep it aside.
2. In same pan take Sakar (without water) and stir continuously on medium to low heat.
3. Sakar will turn in to liquid and when you get light pink color add one drop from this liquid into a bowl of cold water. If it forms a ball then your liquid is ready.
4. Take the pan from the stove and add roasted sesame seeds in it and mix it very well.
5. Now again put the pan on the stove and cook on low heat for one- two minute. This will give you nice dark color.
6. Grease the surface of counter top and rolling pin with ghee/oil.
7. Take half of the mixture and start rolling in a thin layer. Make sure to roll quickly otherwise once the mixture will cool down then you will not get thin consistency.
8. once your papad is ready, repeat the same procedure with other half of the mixture.
9. you can store as papad or after it will cool down break it into  pieces and enjoy crunchy chikki.

Zesty Guacamole

Ingredients:
Ripe avacados ...............2 nos
Onion  ( minced).............1/2 cup
Green chillies..................2 (finely chopped)
Cilantro..........................2 tb spoon ( finely chopped)
lime juice.......................1 tb spoon
Ripe tomato....................1 medium size ( finely chopped)
salt to taste
black papper to taste

Method:
1. Cut avacados in half. Remove seed. Scoop out the pulp and put it in mixing bowl.
2. Using a fork, roughly mash avacado. Just leave it in chunks. Add chopped onion, cilantro, lemon juice, green chillies, tomatoes, salt and black pepper and mix everything very well.
3. Enjoy this zesty guacamole with chips.

Matla Undhiyu

Matla undhiyu is also known as  Umbadiyu / Ubadiyu in South Gujarat.

Click below to watch the video of matla undhiyu .

                                                                                                                                                                                     

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Ingredients:

Potatoes                   4-5 big

Small eggplant        4 pieces

Purple Yam (ratalu) 1/2 lb

Sweet potatoes         2 pieces

Surati papdi             1 bowl

Tuvar lilva               1 bowl

Green chili               7-8 pieces

Ginger                      2 inch piece

Ajwain                       1 tb spoon

Salt                            2 tb spoon

Gram flour sev to spinkle

1 earthen pot

Few cabbage / lettuce leaves



1. wash and peel the sides of surti papdi. Leave it whole don't cut it.

2. chop Tuvar lilva (pigeon peas), green chilli and ginger in chopper, Make sure you don't make paste and mix it with surati padi.



3. Now cut potatoes in four pieces, make two cross slit on the eggplant ( ravaiya) and cut Ratalu ( purple Yam) in big pieces.
4. Add salt, ajwain and one tea spoon oil and mix together very well.



4. Wash the earthen pot under tap water.



5. Now arrange some cabbage leaves on the bottom and sides of earthen pot.

6. Add surati papdi mixture as first layer.



7. Now add potato, eggplant and purple yam mixture for the second layer.

8. Add surti papdi mixture final layer.

 

9. Now cover all the mixture with cabbage leaves/ lettuce leaves.

 

10. Now put the clay lid on the pot.



11. Seal the lid and pot with flour paste. So the moisture with stay in.  

12. Now prepare for fire. I used my fire place but if you don't have that option then you can put two bricks side by side and put wood block in the middle and make fire. Or you can also cook the pot on the propane stove.



13. Let it cook for 45-50 minutes. Don't worry about burning. Little bit burning will give you that authentic smokey taste.

 

14. Remove the seal with knife and open the lid. Undhiyu is cooked now. You can keep the whole pieces but traditional mesh everything, dont remove the skin.

15. Now add sessame oil, green chuteny, garlic chuteny and kotha chuteny ( if you don't have kotha chuteny then you can use tamerind chuteny) in it. 

16. Now sprinkle some sev, serve hot with all the three chuteny on the side and enjoy.

Avocado Mixed berry smoothie

Ingredients:

1/2 cup of mixed berries ( fresh or frozen)

1 small hass avocado

1/4 cup of orange juice

6-7 cubes of ice

Method:

Mix all the ingredients in the blender and blend it.Take out in a glass and enjoy your low fat smoothie. 

Baked sweet potatoes fries

Ingredients:

1 large sweet potato

1 tea spoon olive oil

salt to taste ( I used sea salt but you can use regular too)

Black pepper

Method:

1. Wash and peel sweet potato

2. Make 1/2 inch thick slice ( like french fries) 

3. Add olive oil, salt and pepper to the the fries

4. Mix it very well so all the fries are nicely coated with salt and pepper 

5. Place the fries on the cookie sheet and place the cookie sheet on the baking sheet. So the air will circulate  

  around the fries and you will have nice crispy layer.

6. Bake into the oven on 400 degree for 20 minutes. 

7. Now your fries are ready to eat.