SAMBHAR RICE RECIPE

Ingredients:

1 cup rice
1 cup toor dhal (soak the dhal for 3-4 hours in hot water)
1/4 tsp turmeric powder
1/2 tsp. coriander powder
1/2 tsp chilly powder
2 tsp sambar powder
salt to taste
1 tsp tamarind paste
ghee for frying
1/2 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
2 cashews (optional)
few chopped shallots (sambar onions)
a few chopped corriander leaves


How to make sambhar rice:

• Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
• Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
• Cook in pressure cooker for 10 to 12 minutes.
• Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.
• Add this seasoning to the Sambar Bath.
• Sprinkle with chopped Corriander Leaves.
• Serve hot.

AMER CHATNI RECIPE

Ingredients:

2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste


How to make amer chatni :

• Cut the green mangoes with the skin into boat shapes.
• Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
• When they start to crackle mix in the mangoes.
• Mix in warm water.
• Mix in sugar or jaggery.
• Mix in salt when the mangoes are cooked and the syrup is thick.
• Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
• When the chutney is cool sprinkle this powder on top.

GUJARATI KADHI RECIPE

Ingredients:

2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder

Seasonings:

1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida

Preparation:

• Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
• Make a paste of ginger, chillies, cinnamon and corainder leaves.
• Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
• Heat oil in a pan, add all seasonings. Fry until they splutter.
• Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

ALUTUA RECIPE

Ingredients:

1 cup sugar
oil for frying
1 tsp sida bi carbonate
1/2 kg sweet potatoes
9 - 10 raisins
1 tblsp ghee
1/2 cup refined flour

How to make alutua :

* Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
* Wash and boil the sweet potatoes with as little water as possible.
* Drain.
* Take off skin and fibre, if any, and mash.
* Sieve the flour and the soda, rub in the ghee.
* Mix in to the sweet potatoes.
* Knead well.
* In case the mixture feels soft, mix in a little more flour.
* Make lime size crack free balls and stuff one raisin in each.
* Heat up oil in a kadai.
* When the oil begins to smoke, take off the heat, put in a few balls at a time.
* Put on medium heat up again and fry till golden brown.
* Remove and put the balls in the syrup and keep aside for a few hours.
* Serve warm or cold.

ALOO POSTO RECIPE

Ingredients:

2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste
1/2 tsp onion seeds (kalonji)


How to make aloo posto :

• Take off and cut the potatoes into one inch sized pieces.
• Keep them in water.
• Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
• Remove and grind to a fine paste.
• Heat up mustard oil in a pot till it just reaches smoking point.
• Remove, cool and heat up the oil again on medium heat.
• Mix in kalonji and stir-fry briefly.
• Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
• Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
• Take off the lid, mix in salt, sugar and slit green chillies.
• Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

ALOO PHULKOPIR DALNA RECIPE

Ingredients:

1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry
4 tblsp mustard oil


How to make aloo phulkopir dalna :

• Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
• Take off and cut the onions.
• Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
• Then fry the florets of cauliflower till they turn a little brown.
• Remove and keep it aside.
• Take off the oil.
• In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
• Mix in cut onion and fry till golden in colour.
• Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
• Mix in a tblsp of water if necessary.
• Mix in the potatoes, cauliflower and the tomatoes.
• Stir fry for a while.
• Mix in a cup of water, cover and stir fry over medium heat.
• Stir from time to time.
• Take off from heat up when the vegetables are cooked and nearly dry