Cauli-Corn Pohe

I made this Cauli-Corn Pohe today for a light lunch. It was great. The kids even ate it all up! The one change that I would make would be to add cashews and/or peanuts at the beginning. I love to have that crunch in my pohe. Since we have a slight allergy in the house, I skipped it all together. 

1/4 head of cauliflower, trimmed and diced into small pieces

1 cup frozen corn, defrosted

2 cups thick pohe (beaten rice)

1/2 onion, diced

1 tsp ginger paste

1/2 tsp garlic paste

1/2 tsp green chili paste

1/4 tsp turmeric

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tbsp sesame seeds

Pinch of hing

1-2 tsp salt or per taste

1/2 tsp sugar

1 tbsp coriander powder

Juice of 1 lemon, or 2 tbsp lemon juice 

Few curry leaves

2 tbsp olive oil

Chopped cilantro for garnish

Lemon wedges for serving

1. Start by heating up oil in a big Dutch oven nonstick pot. When hot, add the mustard and cumin seeds and let them pop. Drop the curry leaves in and close lid. Remove from heat to prevent getting burned. Add the sesame seeds and hing and mix. Add the onions and return pot back on the heat.

2. Let onions cook on medium heat until shiny. Add the ginger, garlic and green chili paste and mix for about a minute. Add the cauliflower and salt next and let it cook.

3. About 5-7 minutes once the cauliflower is a bit soft, add the corn and coriander powder.

4. While the veggies are cooking, soak the pohe for about a minute or two until you see them puff up. You want to be careful not to soak for too long or else they'll get all mushy and will not retain their shape. Drain the water out of the bowl of pohe using a colander.

5. Once again, remove the pot from the heat. I bring the pot next to the kitchen sink. I squeeze out as much water from the pohe as possible and sprinkle the pohe into the pot. Return pot back on heat.

6. Let all of the flavors marry for about 5 minutes. Then add sugar and lemon juice, tasting and adjust seasoning. Garnish with chopped cilantro and serve hot with lemon wedges on side.

This dish was surprisingly delicious. The cauliflower was a great substitute for the traditional potatoes. Soybeans, peas and/or carrots would also be a great addition to bump up the nutrition level. After all, potatoes and rice alone aren't all that wholesome! Definitely give this one a try!

Quinoa Khichadi

This recipe was given to me by my hip, young and health-conscious aunt from Cali! It's a very quick and easy recipe to make a lighter version of khichadi. A comfort food for sure, it is best enjoyed piping hot on a cold winter day. I would like to note that quinoa is not readily available at the regular grocery store, atleast not around here. I bought a big bag of quinoa from Costco, so I will definitely be making this quite often as our house begins another health kick in the coming year ..

1 cup quinoa

4 tbsp moong, soaked (1/4 cup)

2 tbsp moong dal (1/8 cup)

2 tbsp masoor dal (red kind) (1/8 cup)

1/2 onion, chopped

1/2 eggplant, chopped

1 handful frozen edamame, shelled (boiled for 5 minutes and then peeled)

1/4 cup frozen green peas

1/2 medium potato, peeled and chopped

1/2 carrot, peeled and chopped

1/2 cup spinach, chopped

1 tsp mustard seeds

Pinch of hing

ginger paste, garlic paste, green chili paste to taste

Salt to taste

2 1/2-3 cups water (basically double the quantity of quinoa and dal)

1. I soaked the moong overnight but a few hours should be just fine.

2. Boil the frozen edamame in boiling water for 5 minutes. Drain. Peel when it cools down.

3. Make vagar in pressure cooker with mustard seeds. When pops, add the hing. Sautee onions first.

4. Then add the veggies and dals. Mix together. Also add the salt, turmeric, green chili paste, garlic paste and ginger paste, and garam masala. Mix together.

5. Add the edamame and quinoa next followed by the water. Close lid of pressure cooker.

6. Khichadi is done after 4 whistles. Turn off heat. When all of the pressure is released, add the spinach and mix it in when it is piping hot.

7. Serve hot with chaas or khadhi and mango pickle, if desired.

On a side note, I tweaked the original recipe a little. Original recipe called for 1/4 cup quinoa, 1/4 cup moong beans, 1 tomato, zucchini in place of eggplant, and biryani masala in place of garam masala. Hope you try it either way because this meal is a definite go-to comfort food!

Handvoh (aka Bhakroh)

Handvoh is one of my Gujarati favorites. It is basically just one big spicy cake and can be made with several different ingredients, including but not limited to: shredded bottle gourd (dudhi), shredded zucchini, chopped methi leaves, peas and/or carrots. I opted to make a plain and simple handvoh as I was not sure how it would turn out. Since it was a success, I will surely try some of these variations. Here is how I made our handvoh ..

3/4 cup idhra flour (khatta dhokla mix)
1/4 cup wheat flour
1/4 cup yogurt
1 tsp ginger paste
1/2 tsp garlic paste
1 tsp green chili paste
1 tsp red chili powder
1 tbsp coriander powder
1/2 tsp cumin powder
1 onion (half grated and other half diced)
1 lemon, juiced
1/2 tsp ENO fruit salt
Pinch of asafoetida powder
1 tsp mustard seeds
Salt to taste
1/2 tsp sugar
Sesame seeds to garnish
Chopped cilantro

1. Mix the flour with the yogurt. Add a little water but be sure that batter is of a thick consistency. Allow batter to ferment overnight. I put the batter in the refrigerator.
2. Before ready to bake, add the spices to the batter including: salt, sugar, red chili powder, coriander powder, asafoetida powder, turmeric powder, ginger paste, garlic paste, green chili paste, onions, handful of sesame seeds, cumin powder and chopped cilantro.
3. Make tadka seasoning by heating oil in small pan. Add the mustard seeds and allow to full splutter. Keep aside.
4. Heat 2 tsp of oil in pan. Pour the seasoned batter into the pan. Add the ENO fruit salt followed by the lemon juice and quickly mix into batter. Season with mor sesame seeds.
5. Next, pour the tadka seasoning on top and close the lid.
6. Cook on low heat for about 15 minutes.
7. Flip the handvoh over to cook the other side for another 15 minutes.
8. Chop up in pieces and enjoy your handvoh "cake" with a side of spiced yogurt and masala chai.

We do not have an oven so I cooked this on the stovetop. Handvoh can also be baked in the oven for about 30 minutes at 350 degrees Fahrenheit. Hope you enjoy as much as I did!

Back in the Kitchen: Gujarati Kadhi

Our first meal back from South Africa consisted of Steamed Brown Jeera Rice, Moong Curry and Kadhi. This Kadhi recipe is a little different from my previous post. I picked up a few pointers from our favorite masi from Capetown. Thanks Gitamasi!

2 cups yogurt
2 tbsp besan flour
Handful of fresh peas from the pod
5 fresh green chilies
1 inch pieces ginger
4 cloves garlic (optional)
1 tbsp of chopped onions (optional)
1 small Roma tomato
Sprig of Curry leaves
Salt to taste
Sugar
Chopped cilantro for garnish
1 tsp mustard seeds
2 tsp cumin seeds

Typically, we Gujus use what is called "Kadhi masala", which is a blend of various peas and roots. We make it in bulk and then freeze it up to use when needed. As I do not have the masala readily available, I made my own fresh masala by making a paste of the green peas, 1/2 sprig of curry leaves, green chilies, ginger, garlic, 1/2 tsp cumin seeds and the chopped onions.

1. Process the above paste and keep aside.
2. Beat the yogurt with the besan flour.
3. Add the paste to beaten yogurt along with salt, sugar, 1 tbsp chopped cilantro.
4. Chop the tomato into quarters and add to pot.
5. Heat oil/ghee in small pot. Add the mustard seeds and cumin seeds and let them fully splutter. Add the other half sprig of curry leaves and remove from flame.
5. Garnish the kadhi with the tempered seeds.
6. Finally, top with the remaining tbsp of chopped cilantro.

When ready to serve, warm the kadhi on the flame. The addition of the peas and the tomatoes made the kadhi taste divine. I loved it!

Ghajar Aloo Raswala Shak (Carrots and Potatoes in a Tangy Gravy)

I felt very lazy to go to the grocery market today ... maybe because it seemed like I was there almost every day last week. It was late afternoon and dinner time was approaching. What to do? I raided the fridge, hoping I had enough veggies to make something remotely edible. What I found were 3 potatoes, 2 carrots, some bell peppers, onions and tomatoes. Since I had not made the Gujarati "raswala" (gravy) version of potatoes yet, I decided to make that tonight. I added carrots to the original recipe to try to add a different flavor and also, because Bhavnesh would not like just plain potato curry. I do not know how this one will turn out, but I have my fingers crossed!!

3 pototoes, boiled
2 long carrots, boiled
1 tsp red chili powder
1 tsp coriander powder
1/4 tsp turmeric powder
Pinch of asafoetida powder
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fennel seeds (optional)
1 tbsp lemon juice (or to taste)
Few dry red chilies, broken into bits
1 tsp sugar
Salt to taste
Ghee/oil for tempering
Chopped cilantro for garnish

1. Peel the carrots. Then boil the potatoes and carrots in a pressure cooker until both are tender. Once pressure cooker has cooled down, remove the veggies. Peel the potatoes. Then cube the potatoes and carrots and keep aside.
2. Heat oil/ghee in pot. Add the mustard, cumin and fennel seeds and let pop. Add the dry red chili bits and asafoetida next.
3. Then, add about 1.5 cups water to the pot along with the dry spices: salt, sugar, turmeric powder, coriander powder and red chili powder. Bring the gravy to a boil.
4. Finally, add the cubed potatoes and carrots and the lemon juice. Let simmer for about 5-10 minutes. Adjust for taste.
6. Garnish with chopped cilantro and serve hot with rotis.

I had plans to add onions and tomatoes to it as well, but decided not to mess up such a good thing. The onions would have been a nice addition, though, if sauteed at the end of Step 2. Also, we could have done without the fennel seeds. Otherwise, the shak was an excellent blend of sweet and tangy flavors. Enjoy!

Bharela Marcha (Stuffed Chilies) Wrap?

Bharela Eggplants is one of my favorite Gujarati side dishes. We used to eat it quite often as a side dish with the traditional Rice, Lentil and Kadhi. You can take the same idea and also stuff marcha (green chilies), bhindi (okra/ladyfingers) and even karela. (EW!) The stuffing and technique is pretty much the same. You can make these stuffed dishes either dry or with gravy. This version is the dry one. I have never tried this recipe out so this will be my first time. Here is how to make Bharela Marcha ...

6 long and thick green chilies
2 tbsp oil

Ingredients for Stuffing:
1/2 onion, chopped finely
4 tbsp besan flour
1/2 small potato, peeled and shredded
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp green chili paste (or to taste)
1/2 tsp red chili powder (or to taste)
1 tbsp peanut powder/crushed peanuts
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
Pinch of asafoetida powder
1/4 tsp sesame seeds
1 tbsp shredded coconut/coconut powder
1/2 lemon, juiced
Salt to taste
Sugar to taste (optional)
1 tbsp chopped cilantro
1 tbsp oil

1. Mix all of the ingredients for the stuffing.
2. Wash the green chilies. Pat dry. Then make a slit lengthwise in each chile. Deseed the chilies.
3. Insert the stuffing into the chilies, one by one. Keep aside.
4. Heat oil in pan. Add the stuffed green chilies to pan and let cook with closed lid for a about 5-6 minutes.
5. Now, turn the chilies over to let other side cook for another 5-6 minutes.
6. Reduce heat to low and let the chilies cook just a bit longer with closed lid. You want to make sure the flour is completely cooked.
7. Remove from flame and serve hot as an appetizer or as a side dish.

Keep in mind that this dish must be eaten hot. Otherwise, the stuffing will harden up and it will not taste good. This is how we ate our dinner tonight: Place one of these stuffed chilies inside a roti, drizzle cool onion raita on top and wrap it up. It's one HOT Indian tamale! Get it?!? =)

Vegetable Kobi Nu Shak

Today, we are having Vegetable Kobi Nu Shak, which is basically a curry starring cabbage along with carrots, peas and bell peppers. I made the simple Kobi before, and here is the "Vegetable" version ..

2 small heads of cabbage
1 small onion, chopped finely lengthwise
1 green bell peppers, chopped in fine 2' long strips.
1 cup frozen peas
1 carrot, chopped in fine 2' long strips
1 tsp coriander powder
1 tsp red chili powder
1 tsp garlic paste
1 tsp green chili paste
1 tsp ginger paste
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
Salt to taste
Sugar to taste (optional)
Chopped cilantro for garnish
Shredded coconut for garnish

1. Heat oil in pan. Add mustard seeds and cumin seeds and allow them to splutter fully. Then add the asafoetida powder, green chili paste, garlic paste, ginger paste and onions. Sautee onions until translucent.
2. Add the peas and carrots first since they take longer to cook. Stir fry for about 2 minutes. Then add in the cabbage and green peppers next and continue to sautee. Add turmeric powder and salt and reduce heat t0 medium. Close lid and allow to cook for about 5 minutes.
3. Stir the cabbage and veggies. Add the coriander powder and red chili powder and allow to finish cooking on low heat for about 5 more minutes.
4. Shak is done when the cabbage and veggetable are tender. Garnish with chopped cilantro and shredded coconut and serve hot with roti and your favorite pickle (mango or lemon).

Bhavnesh liked the cabbage dish last time, and he loved it again this time with the vegetables. We both gave it 4 Stars!

Picnic Khichadi

I call this type of khichadi "Picnic Khichadi" because it is normally enjoyed at a picnic on a hot summer day with some cool chaas! I have been craving it for a while now, but my khichadi never turned out as loose as it should. It requires much more water, and I think I finally got it right!

1/2 cup basmati rice
1/4 cup yellow moong dal
1/4 cup tuvar dal
3-4 tbsp of green gram (I will remember to add next time!)
1 small potato, chopped finely
1 small onion, chopped finely
1/4 cup frozen or fresh peas
1/2 carrot, chopped finely
1/4 eggplant, chopped finely (I will remember to add next time!)
2" piece ginger, grated
3-4 green chilies, ground into paste
4 garlic cloves, crushed
1 tsp coriander powder
1/4 tsp garam masala (Optional, I did not add this time but maybe next time)
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
1/2 tsp turmeric powder
1 tsp ghee
1 tsp oil
4 cups water
Salt to taste

1. Wash rice several times. Then soak for atleast an hour.
2. Wash both moong dal and tuvar dal several times. Then soak in boiling water for atleast an hour. If using the moong (green gram), remember to soak overnight.
3. Heat ghee in pan. Add the mustards seeds and cumin seeds and allow to splutter fully. Then add the asafoetida powder and the onions, green chili paste, garlic and ginger. Sautee until onions become translucent.
4. Next add the lentils and stir fry until the lentils turn glossy. Splash a bit of water so that lentils do not stick to bottom of pot.
5. Add the chopped veggies and stir fry for a bit.
6. Drain rice and add to pot and continue to stir fry until all the grains are glossy.
7. Add about 3 cups water as well as salt, turmeric powder, and coriander powder and let khichadi come to a boil. Reduce heat to medium low.
8. Keep checking the khichadi and add more water when necessary. If khichadi looks dry, it needs water. I ended up adding atleast 4-5 cups water. However, I did not add it all at the beginning. I gradually added depending on the consistency I was looking for. Also drizzle the oil now in a circular motion over khichadi.
9. Khichadi is done once the lentils, rice and veggies are cooked (about 25-30 minutes.)

This dish can also be made in a pressure cooker. I haven't tried it yet because I do not know how many whistles it requires. Besides, making it free handed gives you more control over the final product.

The picnic khichadi was lip smacking good paired with Khadhi, Kande Potato Shak, Tomato-Onion Salad and Mango Pickle and that was what was for dinner last night. Leftovers tasted even better for lunch today!

Green Beans and Peas

Mami and I went to the grocerie store one day and bought a little bit of everything in the veggie department. We decided that we could use it all for khichadi one day. When it came down to cooking, we asked Bhavnesh what he wanted to eat for lunch, and he wanted sadhi khichadi with Kande Potatoes. So, what was I to do with all of the leftover veggies. I made this Green Beans and Peas side dish impromptu. I'm glad I did because it turned out really well. Here's the how:

10-15 fresh French green beans
10-15 fresh pea pods (or you can use frozen)
4-5 green chilies
1" piece ginger, grated
4 cloves garlic, crushed
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
1/4 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Chopped cilantro for garnish

1. Wash and chop the green beans like so: Trim the ends. Cut into small equal parts. Divide again into half pieces.
2. Heat oil in pan. Add the mustard seeds and cumin seeds. Allow them to fully spllutter. Then, add asafoetida.
3. Add the green peans and peas and sautee for just a few minutes. Add the spices next: salt, coriander powder, green chili paste, ginger, garlic, and turmeric powder. Also, add 1/2 cup water and let the green beans and peas c00k.
4. When the mixture comes to a boil, reduce heat to medium and let cook for 10 more minutes. You may need to add 1/2 cup more water depending on your preferred consistency. Mixture is done when green beans and peas are soft and tender.
5. Garnish with chopped cilantro and serve hot with Gujarati khichadi kadhi.

Yummy!

Instant Khaman Dhokla

After the success of the Idhra Dhoklas, I decided to continue the steaming madness by trying this recipe for instand khaman dhoklas. My aunt, Tina, and mom made it this way when I went back home last month, and they tasted pretty good. Here's their recipe:

1 cup besan flour
2/3 cup water
2 tbsp lemon juice
3 tbsp oil
1 tbsp ginger-green chili paste
2 tsp ENO fruit salt, one tsp per plate

1. Mix together the besan flour with the salt, ginger-green chili paste, oil and finally water. Batter should be of somewhat thick consistency.
2. Boil water in steamer. Grease down plates with oil. (If health conscious, use PAM nonstick spray on bottom of plates.) Pour the batter in the plate, adding 1 tsp of ENO. Mix together and place in steamer.
3. Steam dhokla plate for about 25 minutes. Turn off heat. When plates have cooled down, cut into squares and then season with chopped cilantro, shredded coconut and tadka.
4. Make tadka seasoning: Heat the remaining 2 tbsp oil with mustard seeds. Drizzle the seasoning on top of the khaman dhokla pieces.

This recipe makes two plates.

These dhoklas can be made one of two ways. One way is the above recipe, with no yogurt. The second way would be with the addition of yogurt. The lemon juice replaces the yogurt in this recipe, and adds the sourness that yogurt would have contributed. Also, if you use yogurt, you would have to let the batter ferment for atleast 20 minutes, if not overnight.

I didn't realize how easy these instant dhoklas are. I followed the recipe, and they came out tasting very fluffy and delicious. Try it for yourself!

Aloo Mattar (Potato and Peas Curry)

Tomato and Potato Curry is definitely one of my all time favorite meals growing up. Sometimes, we added peas making the Gujarati version of the dish I am making tonight. Aloo Mattar is just the Punjabi version, with the addition of cream/milk. Here's how I made it (with no cream/milk, of course):

3 medium potatoes, boiled, peeled and diced
2 medium tomatoes, diced
1 small onion, diced
1 cup peas
3 green chilies, ground into paste
5 cloves garlic, crushed
1.5" piece ginger, grated
1 tsp red chili powder
1 tsp coriander powder
1/4 tsp turmeric powder
Pinch of asafoetida powder
1/4 tsp garam masala
1/2 tsp cumin powder
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp ghee/oil
Salt to taste
1/2 tsp sugar
Chopped cilantro for garnish

1. Heat ghee/oil in pan. Add the mustard seeds, then cumin seeds. Allow them to splutter. Then add the asafoetida powder, green chili-ginger-garlic paste and sautee for 30 seconds. Add onions next and sautee them until golden brown.
2. Next, add the peas and cook for 2 minutes before adding the tomatoes. Also, add 1 cup water. Bring it to boil. When oil begins to leave sides of pan, add the red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, salt and sugar.
3. Finally, add the boiled potatoes and let the curry continue to boil for 2-3 minutes. Reduce heat and let simmer for last 5 minutes.
4. Garnish with chopped cilantro and serve hot with rotis.

We ate aloo mattar with rotis, papadum and cold chaas. Yes, I know it's cold outside, but the chaas tasted delicious with this dish. We were definitely craving some Gujarati food, and I think we hit the spot.

Idhra (Steamed White Dhoklas)

The time has come to prepare for our guests' arrival. When I came back to the States, I learned a few recipes on how to make Khaman Dhoklas. Who knew there were so many different methods: soji or besan? Yogurt or Lemon juice? I thought I would take this time to try my hand at some of these excellent warm breakfast/tea time snacks. This morning I made the idhras dhoklas. Here's the recipe: (Will post picture soon!)

1 cup of rice-channa dal flour (readymade)
1/4 cup yogurt
1/4 cup oil* (See Note below)
1 tsp green chili paste
1 tsp ginger paste
1/4 tsp red chili powder (additional to garnish)
2 tsp ENO fruit salt
Salt per taste
Sesame seeds to garnish

1. Mix 1 cup of flour with 1/2 cup water so that no lumps form. Now mix 1 ladle yogurt until forms thick consistency. Also, mix in the salt, red chili powder, green chili paste and ginger paste. Let mixture sit overnight or few hours. I soaked overnight.
2. When ready to make, mix the oil to batter. (Optionally, you can also add 1/4 tsp yeast to make it rise.) Keep aside.
3. Boil water in steamer. Be sure to close lid while water is boiling. I also wrap a towel around lid. (Do not ask me why. My Mom does it, so I did it and I thought I would pass that tidbit along.) While the water is boiling, grease down two plates with oil. You will be steaming one plate at a time so only add 1 tsp Eno per plate. Leave the other plate batter aside until ready to steam.
4. Pour batter into one plate at a time. Sprinkle a handful of sesame seeds and a little red chili powder (optional) on top of the batter, and steam the plate for 25 minutes on high heat. After 25 minutes, turn off flame and let cool for 5 minutes. Then, remove the plate from steamer and let cool until you are able to cut into squares/diagonal shapes.
5. Serve hot as a part of a healthy breakfast or as a snack. You can also season any leftovers with tadka the next day.

* Note: We use the "pari" as our standard of measurement for oil. It's basically just a ladle that comes with the stainless steel container we use to hold oil. The oil container comes as a set of two, with a smaller one for ghee. I used 1.5 paris of oil, which would be the equivalent of the 1/4 cup oil.

The ready made flour I used was compliments to my Aunt from Surat. She brought it from there back in July. Some people make their own flour by soaking rice and channa dal and then grinding it to make flour. I believe you can find ready made flour at any Indian store if you do not want to deal with the hassle of making it from scratch.

I have not made idhras yet because I lacked the confidence. I tried making the khaman dhoklas before, and they never turned out that great. Then I spoke with my sister, Smita, who told me how to do it, and it seemed so easy. Today's idhras turned out great. They were so nice and fluffy. I was so delighted that it was a success. After this win, I am ready to try the Khaman Dhoklas again. Wish me luck!

Thanks, Smita, for your step by step guidance.

Steamed and Seasoned Muthiyas

I guess I was in a cooking kind of a mood, or else just bored. I wanted to get on the ball with trying new things, and steamed muthiyas happens to be one of them. It's not exactly a new dish. My Mom actually used to make muthiyas all the time. You can make them with bottle gourd (most popular Gujarati version), shredded cabbage, carrots, or even methi. I did not have any of the above so I am making the plain version. Here goes.

4 tbsp whole wheat flour
4 tbsp rava soji
2 tbsp besan flour
2 tbsp juwar flour
2 tbsp green chili-garlic-ginger paste
1/2 onion, grated (optional)
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 lemon, juiced
2 tsp sugar
2 tbsp chopped cilantro
1/2 tsp ENO fruit salt
1/2 tsp asafoetida powder
1 tbsp oil
Salt to taste
3 tbsp leftover rice (optional) but aids in softness

1. Grate the onion or run it through the food processer. Mix all of the spices to the grated onions and let sit for 5 minutes to release all of the water.
2. Next add to bowl all of the flours (and a little bit of leftover rice, if you have on hand) to the mixture to make a soft dough.
3. Using oiled palms, divide mixture into equal portions, forming thin logs. Steam for 10-15 minutes in steamer on high heat. Reduce heat to low for last 5 minutes.
4. Allow muthiyas to cool. Then slice into half inch to one inch pieces.
5. Next, make the tempering by heating oil in pot. Add in the mustard seeds, then sesame seeds. Once they have popped, add in the asafoetida. (You can also sautee some onions if you wish.)
6. Add the sliced muthiyas next and sautee for 2-3 minutes.
7. Garnish with shredded coconut and chopped cilantro and serve hot for breakfast or as side item with any dish.

Okay, when I was making the dough, I forgot the ENO fruit salt. I also must have added a bit too much water because the dough was sticky. So, I added more soji and juvar flour. I have to admit that it was a bit difficult at first. I'm still not sure if I did it right as the final outcome was a bit more harder. Somewhere along the way, I lost the the softness factor. They turned out okay, though.

I steamed these muthiyas today to test the recipe out, but I will be serving them seasoned and all for breakfast tomorrow morning. This steamed and seasoned Gujarati delicacy is definitely a keeper at our house.

Kande Potatoes Shak

Tonight's dinner consisted of Sadhi Khichadi with Gujarati Kadhi and Kande Potatoes Shak. Kande Potatoes is one of Bhavnesh's favorites, (mine too!) and it goes very well with Khichadi and Kadhi. I have posted about the Sadhi Khichadi and Kadhi before, but have not posted the recipe up for the shak yet, so here it is for all of you onion lovers:

3 small potatoes, peeled and chopped
4 small onions, chopped *
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp red chili powder
1 tsp coriander powder
1/4 tsp turmeric powder
Pinch of asafoetida powder
Salt to taste
Chopped cilantro for garnish
Shredded coconut for garnish

1. Heat oil in pan. Add the mustard seeds first. When they begin popping, add in the cumin seeds and fennel seeds. Once they sizzle, add the asafoetida powder.
2. Throw in the chopped potatoes next. Add the salt and give it a good mix. Close lid and let potatoes cook for a few minutes.
3. Open lid and mix potatoes again. Reduce heat to medium and close lid again.
4. Potatoes should be close to cooked by now so add in the onions and turmeric powder. Mix together. Let onions cook for a few minutes, then reduce heat to low.
5. Add the red chili powder, coriander powder next. Mix and then garnish with shredded coconut, turn off flame and close lid to allow onions and potatoes to soak in the coconut flavor. Just before serving, garnish with chopped cilantro and serve hot with Khichadi, Kadhi, fresh bean salad, mango pickle and papadum.

* Note: The onions I used were smaller than average Indian red onions. You might just want to add 2 large onions. I do not think it matters whether they are red or white onions. We do not discriminate.

In short, this is one of our favorite traditional Gujarati meal. The other would be dhar-bhatt and potatoes. I guess we are a bunch of potato lovers!

Kundru-Potato Fry

In Uttar Pradesh, kundru is referred to as the English Ivy Gourd. These little babies are also called tindoora or golada, which I am more familiar with. My parents grew these delicious green veggies in our garden back home. I always loved tindoora shak, and my grandmother says she thinks of me whenever she picks them from the garden. How sweet. =)

Here's the recipe for one of my favorites, Kundru-Potato Fry:

25 kundrus, chopped lengthwise
1 onion, chopped finely
5 cloves garlic, crushed
2 dry red chilies, broken into bits
1 tsp mustard seeds
Pinch of asafoetida powder
Pinch of cooking soda [to help retain beautiful green color]
1 tbsp coriander powder
1/2 tsp red chili powder
Pinch of garam masala
1/4 tsp sugar (optional)
Salt to taste
Shredded coconut for garnish
Chopped cilantro for garnish

1. Wash the kundrus. Let them completely dry or wipe them with cloth before chopping. Cut off both ends of the kundru. Then chop in half. Further, chop the halves into 3-4 long pieces. You can cut these in advance and then put them in refrigerator before you are ready to cook them.
2. Heat oil in pot. Add the mustard seeds and let them pop. Quickly add in the broken red chili bits, cooking powder and asafoetida powder. Sautee for about 3 seconds. Then add in the onions and garlic. Sautee onions until golden brown.
3. Next add in the chopped kundru along with salt. Mix well and close lid for few minutes to let kundru cook.
4. Open lid to check on the kundru. You can reduce the flame to medium now and keep lid open. Mix well or give the pot a shake and let kundru continue to cook. The kundru will take roughly 10-15 minutes before it will turn soft and tender.
5. When kundru has turned soft and tender, add the garam masala, red chili powder, coriander powder, shredded coconut and sugar, if using. Mix well and remove from flame.
6.As a final touch, garnish with chopped cilantro and serve hot with roti, Paanchdal Masala, raita and papadum.

*I made the potatoes separately and then mixed with the kundru fry. The reason being that I wanted my potatoes to retain their shape and did not want them to get mushy. You can add the potatoes and kundru together if you want, but I find it easier to cook them separately. I am willing to do the extra dishes. [Here's the recipe:
1. Peel potatoes, then wash them before chopping. Chop potatoes lengthwise and then let dry.
2. Heat oil in pot. Pop the mustard seeds, then add asafoetida.
3. Next, add in the dry potatoes with salt. Mix well. Close lid for few minutes. Mix again.
4. When potatoes are cooked, add 1/4 tsp red chili powder and 1 tsp coriander powder. Mix again. When cool, add to Kundru Fry.]

One thing to remember about kundru/tindoora/ivy gourd (whatever you want to call them) is that when you are cutting them, be sure to discard the mature ones. You will know they are mature if they are more difficult to cut, and they have a reddish color in the inside. Most of the big, chubby round ones are mature, so they get thrown away.

You can never go wrong with this vegetable because kundru goes well with both Gujarati kadhi, dhal bhatt or alone. Superb!

Chaas .. the drink that makes you go aahhh!

Who doesn't love chaas?!? If you do not know what it is, it is basically a yogurt based drink that is absolutely refreshing on a hot summer day. It tastes delicious on its own as well as paired with good ole Gujarati vegetable khichadi at a picnic. My mouth is watering just thinking about it! Here is the recipe:

1 cup yogurt
1 tsp cumin powder
4-5 green chilies, ground into paste*
4-5 garlic cloves, ground into paste*
1/2 onion, ground into paste* (Optional. To save time, just throw all three in the food processor and grind it up)
Salt per taste
2 tbsp chopped cilantro

1. Beat the yogurt and about 1 cup water water with egg beater.
2. Add in the cumin powder, salt, and garlic-chili-onion paste. Beat again until smooth.
3. Add more water if you prefer a thinner consistency.
4. Finally, garnish with chopped cilantro and refrigerate if possible for about 30 minutes.
5. Serve cold with piping hot Vegetable Khichadi or enjoy alone as a drink.

We had chaas along with moong curry, spicy pickled onions, and steamed brown rice as our New Year's dinner tonight. Moong is alot of times eaten with Gujarati khadhi, but I have never eaten it with chaas. It was great, and I slurped up the remaining left in my bowl. Yum Yum.

Sadhi Khichadi

I did not mean to, but I made extra kadhi the other day from the kadhi bhatt. It came in handy because all I had to do for tonight's dinner was whip up some Sadhi Khichadi along with some Kande Potatoes Shak.

It's called "Sadhi" Khichadi because it does not have any spices or veggies add to it. Here is the recipe:

1/2 cup toor dal
3/4 cup rice
1/4 tsp turmeric powder
Salt per taste
Ghee/Oil

1. Soak toor dal for few hours. Drain and wash a few times under running water. Also wash rice and keep aside separately.
2. Heat oil in pot. Add the oil/ghee. When it gets hot, add the toor dal. Cook for few minutes to give it a head start.
3. Next add in the rice and cook for another few minutes.
4. Add in about 3 cups water, salt and turmeric powder. Let come to a vigorous boil and then reduce heat to medum-low and cover lid. Check the rice 10 minutes later to make sure you do not need any more water and cover again. The khichadi should be cooked in a total cooking time of about 20 minutes.
5. Serve hot with Kadhi, Kande Potatoes Shak, Papadum and Mango Chutney!

This one is just the cure for any homesickness!

Kobi Nu Shak (Cabbage Curry)

This morning I had this sudden craving for some curry bhatt. I have no idea where it came from, but I could literally taste the curry bhatt with mango chutney in my mouth, and I just had to have it tonight for dinner. I had plans to make something else, but that will have to be put off for another day. With kobi as the only veggie in the fridge, we will be having a nice Gujarati meal tonight. Here is the recipe for the kobi nu shak.

1 medium sized head of cabbage, chopped or shredded
1 onion, chopped
3-4 green chilies, ground into paste
3-4 cloves garlic, crushed
1 tsp mustard seeds
1/2 tsp salt
1/4 tsp turmeric powder
Pinch of asafoetida powder
1/2 tsp red chili powder
1 tsp coriander powder

1. Chop the cabbage into long thin strips. Keep aside.
2. Heat oil in pan. Add in the mustard seeds and allow them to pop. Then add the asafoetida, garlic-green chili paste. SAutee for about 30 seconds.
3. Add in the onions and sautee until soft and golden brown. Also add the turmeric powder.
4. Finally, add the cabbage, salt, red chili and coriander powders. Mix well. The cabbage will reduce in volume. Let cook for about 5-10 minutes depending on how crunchy you prefer your cabbage. Serve hot with roti or as a side dish with curry bhatt!

You can also add veggies to the shak, like frozen peas, bell peppers or carrots. It's pretty quick and easy. In fact, the hardest part is chopping the cabbage!Bhavnesh is not normally a fan of cabbage, but he gave this one 4 stars!

Stuffed Eggplant Sak

Yes, we are having eggplant again! This stuffed eggplant dish is traditionally served with Gujarati khichadi and khadhi. In some Guju homes, it's like a staple every day. After eating out for the past weekend, I was jonesing for some old fashioned Gujarati food. For the Gujarati khichadi and khadhi recipe, please see posts listed under "Gujarati". Here is the recipe for the Stuffed Eggplant Sak.

3-4 small round baby eggplants/brinjals
2 small potatoes (1/2 will be shredded, the other 1.5 will be chopped into quarters)
1 tbsp besan flour (optional) * See Note 1 below
1 tbsp red chili powder
1 tbsp coriander powder
1 tsp cumin powder
1 tbsp ground peanuts
2 tbsp onion-ginger-garlic-green chili paste ** See Note 2 below
1/4 tsp turmeric powder
Pinch of asafoetida powder
1 tsp salt
1 tsp sugar
2-3 tbsp oil
2 tbsp shredded coconut
2 tbsp chopped cilantro


1. In bowl, mix together the besan flour, red chili powder, coriander powder, cumin powder, turmeric, salt, sugar, asafoetida powder, ground peanuts, onion-ginger-garlic-green chili paste, 1 tbsp shredded coconut, 1 tbsp chopped cilantro and the shredded potato. Mix spices and flour together with 1-2 tbsp oil and set aside.
2. Wash the baby eggplants. Chop off the top of the eggplant and around the stems. On bottom, slice once vertically and horizontally, taking care to only leave enough room to stuff the eggplants. You can also slit the eggplant three times, forming a star.
3. Take the masala mixture and stuff it inside the eggplant. Stuff all the eggplants in this way.
4. Heat up pressure cooker and place the stuffed eggplants inside. Mix the quartered potatoes with the remaining masala mixture and 1 tbsp oil and add to the pressure cooker with the eggplant. Add about 1/2 cup water so that the sak does not burn.
5. Allow to cook for 15 minutes. When all the pressure has been released, open the cooker and garnish with chopped cilantro and shredded coconut. Also make sure the potatoes and eggplant are fully cooked. If not, you will have to pressure cook for 2-3 more whistles.
6. Serve hot with Gujarati khichadi, khadhi and onion-tomato salad.

* Note 1: Keep in mind that both the besan flour and shredded potato serves as a thickening agent. You can use either one, but if you use both, then you will need to add a little more water or you will have some thick gravy!
** Note 2: To save yourself some time and energy, make alot of this onion-green chili-ginger-garlic paste at the very beginning because I added the paste to the khichadi and khadhi as well. It adds a delicious flavor to all three!

Gujarati Khichadi & Curry

Tonight I will be making a classic Gujarati dish. It's one of my favorite comforting meals - Khichadi & Curry. Plus, it's really easy to make.

For the Khichadi, you will need:
1 cup basmati rice
1/2 cup yellow moong dal
1 small potato
1 small onion
1/2 cup peas
1 1/2 tbsp ghee or oil
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
1/2 tsp turmeric powder
3 green chillies, ground into paste
2" piece of ginger, ground into paste
1 tsp salt

1. Soak the moong dal for about 30 minutes before cooking time.
2. Wash the rice and moong dal thoroughly and drain water.
3. Heat up oil or ghee in pan. I used ghee. Add the mustard and cumin seeds and allot to splutter. Then add the turmeric, asafoetida, green chilli-ginger paste and let cook for 20-30 seconds. Add onions and cook for few minutes until translucent.
4. Add in the washed rice and dal and stir fry for few minutes until they look nice and shiny.
5. Next, add the peas and potatoes (you can also use corn, carrots and green beans)and the salt and about 2 1/2 cups water.
6. Bring the rice to a boil, stirring only once, close the lid and reduce the heat to low.
7. After about 15 minutes, check on it again and let is simmer until the khichadi is fluffy and dry.

Serve khichadi with curry. For curry, you will need:
1 cup plain yogurt
1 tbsp besan or chickpea flour
1 cup water
1 tsp green chilli paste
1 tsp ginger paste
1 tsp of salt
1 tsp sugar
Couple of curry leaves
1-2 dry whole red chillies
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
2 tbsp fresh chopped cilantro
1 tbsp ghee or oil

1. Beat the yogurt with the besan flour and water until there are no lumps and it is a smooth texture.
2. Add to it, salt, green chilli-ginger paste, sugar, curry leaves and 1/2 of the chopped cilantro.
3. Make tadka in small pan using either 1 tbsp of ghee or oil. When hot, add in the mustard seeds and cumin seeds. When they fully splutter, add the asafoetida and broken red chilli pepper.
4. Add the seasoning to the kadhi and let kadhi simmer for a few minutes. Garnish with the remaining chopped cilantro.

Serve this Khichadi Curry with the side items listed in the next post: Potato Shallots Curry, Indian Tomato-Onion Salad, and Cilantro Chutney (and papad of course!)