Gujrati Kadhi (Gujarati Kadi) Recipe

Ingredients:
  • 1/4 cup gram flour (besan)
  • 2 cups of yogurt (dahi)
  • 1 green chili chopped
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds( jeera)
  • 1/2 tsp methi seeds (fenugreek seeds)
  • 10 curry leaves
  • 3 cloves
  • 2 dried red chillies
  • pinch of asafoetida (hing)
  • 1 small piece of jaggery
  • salt to taste
  • 1/2 tsp kasuri methi (dried fenugreek )
  • water as required
  • coriander leaves for garnishing
Method:
  1. Mix Besan and yogurt and whisk it together
  2. Add 2 , 3 cups of water and mix them well
  3. Heat oil in a small kadai and add mustard seeds, cumin seeds, dried red chili, curry leaves, cloves,methi seeds and hing.
  4. When seeds starts cracking , add besan-yogurt mixture.
  5. Add salt to taste
  6. Add green chillies, kasurimethi and jaggary
  7. Stir it continuously till you see thick consistency
  8. Garnish with coriander leaves, serve hot
Serving Suggestions:
  • Can be served with Rice , Biryani or Pulao
Tip:
  • Use the yogurt which is little sour, it gives tangy taste
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Sambar (sambaar) Recipe

Ingredients:
  • 1 cup toor dal
  • 2 tomatoes, diced
  • 1 onion, finely chopped
  • 2 tbsp tamarind juice
  • 1/2 tsp white urad dal
  • 1 whole red chilli
  • 1/2 tsp mustard seedspinch of hing
  • 1/2 methi seeds
  • 3 tbsp sambar masala ( Everest or MTR brand )
  • few curry leaves


Method:
  1. Pressure cook toor dal till its tender. Set aside.
  2. Heat oil in a kadai. Add mustard seeds, methi seeds, hing, urad dal, and curry leaves.
  3. Once seeds starts crackling, add onions, tomato and sambar masala.
  4. Fry till onions turn a little brown and add the boiled dal.
  5. Add salt to taste, tamarind juice and a little water.
  6. Cook with covered lid for 15-20 mins.
  7. Garnish with coriander leaves.

Serving Suggestions:

  • Serve with dosa, idli, vadas or appams.

Tips:

  • You can add lemon juice instead of tamarind juice.
  • You can also add vegetables like sambar onions, beans, drumsticks and carrots to the sambar.
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Methi Brinjal Sabzi (Maithi Brinjjal Sabji) Recipe

Ingredients:
  • 2 bunches of methi (fenugreek) leaves
  • 4 medium sized brijals - cut in small pieces
  • 1/2 mustard seedspinch of hing
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 green chilli - finely chopped
  • salt to taste
  • 2 tbsp oil
Method:
  1. Soak the methi leaves in a bowl of salt water for 15 minutes. Drain and keep aside.
  2. In a kadai, take the oil and add mustard seeds, green chilli and hing.
  3. When mustard seeds start to splutter, add the brinjals.
  4. Cook for 5 minutes or till the brijal is tender and oil is oozing out.
  5. Add all the spice powders and mix well.
  6. Add the methi leaves and cook on low flame.
  7. The methi leaves will shrink and change color.
  8. Once the sabji is dry, take it off the heat.
  9. Ready to serve.
Serving Suggestions:
  • Can be served with phulka or roti.

Tips:

  • Do not add any water in this preparations.
  • You can add ginger/garlic paste or onions to suit your taste.
  • Soaking the methi leaves in salt water takes out some of its bitterness. So don't skip that step!
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Soya Bean Curry (Soyaa Been Cury) Recipe

Ingredients:
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seedspinch of hing
  • 1/2 tsp turmeric powder
  • soya beans boiled
  • 3 green chilies cut
  • 1 tsp ginger garlic paste
  • 1 tsp besan
  • 1/2 cup tamarind juice
  • 1/2 garam masala powder
  • 1/2 sugar (optional )
  • few curry leaves
  • salt to taste
  • 2 tsp oil
Method:
  1. Heat oil in a pan
  2. Add mustard seeds, cumin seeds and hing
  3. When mustard seeds splutter, add cut green chilies, curry leaves,turmeric powder and ginger garlic paste.
  4. Add besan
  5. Cook it for 2 mins and add boiled soya beans
  6. Now add tamarind juice , and salt and garam masala powder ( you can add sugar at this time if you want it little sweet and tangy)
  7. Add 1 cup of water and cook it for 20 mins with the lid covered.
  8. When it becomes like a thick gravy, its ready to eat !! :)

Serving Suggestions:

  • Serve with roti or rice

Tip:

soak the soya beans over night in a water and boil it.

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Rajasthani Baby Potato Curry (Rajhistaani Babby Potatow Cury) Recipe

Ingredients:
  • 10-12 baby potatoes, peeled
  • 5 cloves garlic, ground to a paste
  • 1/2 inch ginger piece
  • 1-2 green chillies
  • 1/2 cup curd
  • 1 tbsp shredded coconut
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin seedspinch of hing (asafoetida)
  • salt to taste

for the spice mixture

  • 2 bay leaf
  • 1/2 tsp cumin seeds
  • 5 cloves
  • 4 dry red chillies
  • 2 cinnamon sticks
  • 2 tbsp oil
Method:
  1. Soak the dry spices in water for 10 minutes.
  2. Drain the water and grind them finely. Keep aside.
  3. Grind the ginger and green chillies to a fine paste. Keep aside.
  4. Pressure cook the baby potatoes and keep aside.
  5. Heat the oil in a pan.
  6. Add cumin seeds and asafoetida.
  7. Once the cumin seeds starts to crackle add the garlic paste.
  8. Cook till the raw garlic smell goes away and add the ginger-chili paste. Cook for a minute.
  9. Turn the heat to low and add the dry spice mixture.
  10. Cook for a minute and add about 1 cup of water to prevent the spices from getting burnt.
  11. Add the curd, coconut powder, cumin powder, coriander powder and salt.
  12. Add the cooked baby potatoes.
  13. Let the mixture simmer for 15 minutes or till the water evaporates.
  14. Ready to serve.

Serving Suggestions:

  • Goes well with chapatis, rice and kari

Tips:

  • This dish contains a lot of spices.
  • Adjust the amount of each spice to suit your taste.
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Gujrati Double Bean Curry (Gojrate Duble Ben Cury) Recipe

Ingredients:
  • 1 cup double beans (soaked over night and boiled)
  • 2 tsp jaggery
  • 3 tsp tamarind juice
  • 1 tsp garam masala powder
  • 2 green chilies
  • 1 red button chili
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tbsp ginger-garlic pastepinch of hing
  • 2 cloves
  • 1 piece cinnamon
  • 1 bay leaf
  • salt to taste
  • 2 tsp oil

Method:
  1. Heat oil in a kadhai
  2. Add cumin seeds, mustard seeds, pinch of hing,button red chili,bay leaf,cloves and cinnamon
  3. When seeds start cracking , add ginger garlic paste
  4. Stir it for a while and add boiled double beans and green chilies
  5. Add jaggery, garam masala powder, turmeric powder and tamarind juice.
  6. Add salt to taste and add some water
  7. Cook with lid covered for 20 to 25 minutes
  8. Ready to serve

Serving Suggestions:

Tips:

  • You can alter the taste of tamarind and jaggery according to your liking.
  • Mash a few of double beans so that gives you a thick gravy.
  • Pressure cook the beans till its soft. ( double beans usually take little longer to cook)
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