Tag: bajariroti

Categories
salads

(225)Lal Mogri nu Raita Salad.

Ingredients

  • 250 gms. Lal Mogri.
  • 1 cup Curd.
  • 1 tsp. Salt.
  • Pinch of Black Salt.

Method

  1. Wash and finely chop mogri.
  2. Marinate with salt and keep aside.
  3. After 5 minutes squeeze lightly with your 2 palms so that extra salt with water is removed
  4. .In a mixing bowl take curd and churn it with churner. Mix squeeze mogri and Black Salt thoroughly.
  5. Serve with roti, bhakhri, paratha, nan or as you wish.
Categories
Healthy food onepot recipe

(158)Dhokli nu Shak

Any beans you can use in this recipe like Cluster beans( Gavar), French beans(Fansi), Lobia beans(Choli) and Broad beans( Val papdi).

Ingredients

  • Ingredients of dhokli:-
  • 1¼ cup coarse Wheat flour.
  • 4 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. Chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp Carom seeds ( optional).
  • 2 tsp. Sugar.
  • ⅓ cup water.
  • Ingredients of shak:-
  • 1 cup  beans of your choice.
  • 2 tbsp. Sesame seeds oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Salt.
  • ½ tsp. Carom seeds.(Optional)
  • 2 tsp. Sugar.
  • ½ tsp. Green Chilli paste (optional)
  • ½ tsp. Ginger paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder( Dhanajeera powder)
  • ½ cup water.
  • ¼ cup finely chopped coriander leaves.
  • Ingredients to add after the cooking of dhokli:
  • 1 tsp. Jaggery.
  • 6 kokum or 2 tbsp. Lemon juice( 2 lemon juice cubes)

Method

  1.   Wash and Chop beans of your choice.
  2. In a pressure cooker  add oil, Asafoetida powder and washed beans , salt and sugar. This is called cold tadka. As we are not heating oil .
  3. Stir once and add remaining ingredients of shak in the pressure cooker. Add ¼ cup water. Again stir and switch on the flame.
  4. Pressure cook upto  two whistles. Keep aside.
  5. In mixing bowl mix wheat flour with oil and then mix remaining  ingredients of dhokli and knead into soft dough. Keep aside for 1 hour.
  6. After 1 hour due to the coarseness  of the wheat flour,soft dough now turns into medium hard dough.
  7. Hold a small portion of dough and roll over a wooden  board  or mat and make a long cylinder. Now hold this cylinder with one hand and with the other hand fingers, pinch a small portion of dough.  Roll the dough portion with your fingers and then press with your thumb. This way makes all dhokli and keep aside.( see Video).
  8. Open the lid of the pressure cooker. Stir and mix the cooked beans.
  9. Add 3  glass (1½ lit.)of water in same cooker and boil on high flame.
  10. Once it starts boiling add all dhokli , give one quick stir and close the lid and pressure cook upto 2 whistles.
  11. Once pressure releases, open the lid and adjust the consistency by adding water,
  12. Add jaggery and kokum,  give one boil on high flame. If you want to add lemon juice instead of kokum then mix juice only after switching off the flame.
  13. Taste the dish before serving. Serve hot dhokli nu shak with Fulka Roti, bhakhri, paratha, rice  or as you wish.
  14. Serve with love and smile.
Proper quantity of oil in the flour hold the shape.
Dhokli
Cooked beans.
Making of Dhokli
French beans and dhokli.
Categories
Pickle

(154)Amla Gunda nu Athanu

Indian Gooseberry and Gumberry Pickle

Ingredients

Method

  1. Wash and wipe Amla and Gunda.
  2. Cut each amla in to lengthwise wedges and keep aside.
  3. Cut each Gunda into 4 and remove seeds and keep aside.
  4. If we measure after cutting Amla and Gunda whole content is 7 cups.
  5. In big vessel , mix amla, gunda and athana no sambhar . Also mix seeds of gunda.
  6. As mucilaginous pulp of fruit, which remains stick with seeds, having medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
  7. Store in air tight glass jar at room temperature. After tightly fill jar with pickle, pour extra oil on the top and make sure that layer of the oil is above the pickle layer but if you are storing pickle in refrigerator then no need to add extra oil.
  8. Enjoy pickle with any of your favourite food but it taste best with steamed rice, khichadi or with plain Roti, Paratha, Bhakhri and Rotla.
Categories
Healthy food

(160)Palak Kofta Curry

Spinach Kofta Curry

Ingredients

  • 1½ bunch of Spinach.( Approx.300 gms)
  • ¼ cup beat curd.
  • Onion gravy Ingredients
  • 2 tbsp.Oil
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 3 Cloves.
  • ½ inch Cinnamon stick.
  • 1 Green Cardamom.
  • 1 Black Cardamom.
  • 4 whole black pepper.
  • 2 Garlic pods.
  • Tempering Ingredients
  • 2 Bay leaves.
  • 8-10 Curry leaves.
  • 1 Whole red chilli.
  • 1 tsp. Cumin seeds.
  • Ingredients for Kofta
  • ½ bunch finely chopped Spinach.(100 gms.)
  • ¾ cup wheat coarse flour.
  • 2 tbsp. Chickpea flour ( besan).
  • 1 tsp. red chilli powder.
  • ½ tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 2 tsp. Sugar.
  • 1 tsp. Salt.
  • 2 tbsp. Oil.
  • Oil for frying.
  • Garnishing.
  • ¼ cup finely chopped coriander leaves.

Method

  1. Wash Spinach leaves thoroughly and finely chopped ½ bunch of Spinach for kofta
  2. Marinate finely chopped Spinach with salt and sugar and keep aside.
  3. Blanch remaining Spinach and keep aside.
  4. Cut onions for gravy.
  5. Heat oil in nonstick pan and soute all dry ingredients and then add onion wedges, garlic pods and ginger .Soute till onion becomes translucent.
  6. Make a paste once it is cool down and keep aside.
  7. Make a puree of blanched spinach and keep aside.
  8. In marinated spinach mix wheat flour, besan and all spices.
  9. Mix all the ingredients thoroughly and make a kofta batter.
  10. Heat oil for kofta frying.
  11. Half fry all kofta and keep aside.
  12. Heat oil in nonstick pan and add Cumin seeds. After crackling sound add Asafoetida powder, bay leaves, curry leaves, red chilli. Quickly stir and add onion gravy . Soute till oil separates. Add curd and Spinach puree. Give quick stir for 2-3 times and then add 1 cup water.
  13. Once gravy starts boiling add all kofta , close the lid and cook in slow flame for 5 minutes.
  14. Switch off the flame and garnish with coriander leaves.
  15. Taste the dish before serving. Serve hot Spinach kofta Curry with paratha, kulcha, nan, roti, bhakri , rice or as you wish.
Washed spinach.
Spinach kofta batter
Onion gravy
Blanched spinach
Spinach puree with curd.
Categories
Healthy food

(159)Nawabi Paneer

Paneer in white gravey

Ingredients

  • 500 gms. Malai Paneer.
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 1 whole green chilli.
  • 2 Garlic pods.
  • 2 bay leaves.
  • 20-25 Cashew nuts.
  • 2 tbsp. Poppy seeds (Khus khus).
  • 2 Green cardamom.
  • ½ inch Cinnamon stick.
  • 2 – 4 whole black pepper.
  • 1½ tsp. Salt.
  • 3 tbsp. Oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Cumin seeds.
  • 2 tbsp. beat Curd.
  • 2 tbsp. Cream.
  • 1 cup water.
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Cut malai paneer block into 1 inch cubes and keep aside.
  2. Chop onions into big pieces.
  3. Heat 2 tbsp. oil in nonstick pan. Add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Cinnamon, Cardamom, Bay leaves, Black pepper, Green chilli, Pieces of Ginger and last Garlic. Soute all spices for 2 minutes and then add Cashew nuts and poopy seeds and salt. Soute till Cashew nuts turns crispy. Now add Onion pieces.
  4. Soute onions till translucent.
  5. Cool completely before grinding into paste.
  6. Heat remaining 1 tbsp. of oil and soute white colour paste till it separate oil.
  7. Add beat Curd and Cream and give quick stir.
  8. Add paneer cubes and water.
  9. Close the lid and cook till gravy starts boiling.
  10. Taste the dish before serving. Garnish with coriander leaves and serve hot with Paratha, Nan, Kulcha, Fulka roti, Bhakhri or as you wish.
Categories
Healthy food

(133)Amla Pickle

Ingredients

  • 1 kg Amla.
  • ½ kg sugar.
  • 1 tbsp. salt.
  • 1 tsp. Turmeric powder.
  • 1 tbsp. chili powder.
  • ½ tsp. Asafoetida powder.

Method

  1. Wash, wipe and pressure cook amla, keeping it in a strainer, upto two whistles.
  2. When cooker cool down, take out strainer from the cooker and remove seed from each amla and cut it into small pieces.
  3. In big thick bottom sauce pan or in pressure cooker itself( must be steel cooker) mix amla pieces with sugar.
  4. Stir continuously on fast flame for 10 minutes and after that add salt, asafoetida powder, chili powder and turmeric powder and again cook for 1 more minute.
  5. Amla pickle is ready. Switch off the flame and keep aside.
  6. Bottle it in a glass jar once it cool down completely.
  7. Enjoy amla pickle with roti, bhakri, khakhra, paratha, bread, handavo, muthia, dhokla, patra pakoda, vada, chila or as you wish.

List of my other recipes

Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu
Categories
Pickle

(80) Gol keri Athanu

Mango Jaggery Pickle

Ingredients

  • Gol keri sambhar masala readymade 250 gms.(1 cup)
  • 1 kg.raw mango.
  • 250 gms. kharek.
  • Finely chopped jaggery 4 cups.
  • ½ cup sugar.
  • 1 tbsp salt.
  • ½tsp Turmeric powder.

Method

  1. Buy readymade golkeri sambhar masala,raw mangoes and Kharek.
  2. Wash mangoes and cut into small pieces without peeling. Keep the seeds aside . You can use for making mango jam later on.
  3. Cut Kharek into small pieces with the help of beetal nut cutter.
  4. Mix 1 tbsp. salt and ½ tsp. turmeric powder with mango pieces. Keep aside for 24 hrs.
  5. After 24 hrs. remove mango pieces from turmeric salt water.(This water is known as Khatu  pani. Which is used in preparation of pickles like Boriya gunda, Lila mari, Garmar, Dara, Kamal kakdi, Kerda pickles) Dry mango pieces under the fan for 1 hr.
  6. Add pieces into turmeric salt water and keep aside for 1 hr.
  7. After one hour.
  8. Remove kharekh from turmeric salt water.
  9. In big kadai or sauce pan mix gol keri sambhar with mango pieces and kharekh pieces.
  10. Add jaggery and sugar in it. Give nice stir and keep aside for 24 hrs.
  11. Next day again mix thoroughly .
  12. Store in clean,dry,air tight glass jar after jaggery and sugar dissolves completely.
  13. Enjoy with thepla,puri,roti, paratha or as you like.
Golkeri sambhar with Kashmiri chili powder
Mango pieces mix with salt and turmeric powder.
Kharek
Jaggery and sugar.
Jaggery mix with mango and kharek
Bottled Gol keri
Categories
salads

(77) Lila lasan nu kachumber

Ingredients

  • Green garlic 100 gms.
  • ½ tsp ghee.
  • ½ tsp cunin
  • ⅓ tsp salt.

Method

  • Seperate white hairy roots from the garlic pods.
  • Wash thoroughly and finely chopped green leaves as well as garlic pods.
  • Heat ghee and cumin seeds in saucepan.
  • After crackling sound add freshly chopped materíal in it.
  • Saute for 2 minutes.
  • Add salt.
  • Accompanied with roti,paratha and rotla or as your desire.
  • Serve with love and smile.
Categories
Gluten free roti

(58)Bajra /Jowar/Rice/Ragi/Oats Roti

Pearl Millet Roti (Gluten free roti)

Make 6 Roti

Ingredients

  • 2 cup bajri flour
  • 2 cups hot water.
  • 1 tsp. salt.
  • 1 tsp. Carom seeds ( Ajwain)

Method:

  1. In a mixing bowl take bajari flour and add salt and carom seeds.
  2. Add hot water and mix with spoon and try to knead dough. When all flour mix with water, at this moment you can touch with your hand,you feel that dough is warm.Knead continue for 5 mins.
  3. Divide dough into 6 equal parts.
  4. Take one portion in your palms and make it round and round and then flat.On chakla or rolling pin’s board dust flour and either with your fingers or with rolling pin make it round flat roti.
  5. Roast both the side of roti on griddle and then directly on flame. When you roast on flame, roti will blow up. At this time remove from the flame and with the help of steel spatula separate both layers of roti .
  6. Bajri roti is ready .Apply ghee or butter on both the layers.
  7. Serves hot with jaggery, stuffed vegetables and pickle or as you wish but served with love and smile.
  8. The same way you can make Jowar, Rice, Ragi or oats roti.
  9. For Bajra roti, mix flour with salt, carrom seeds and Sesame seeds.
  10. For Jowar roti, mix flour with salt, Cumin seeds and Sesame seeds.
  11. For Rice roti, mix flour with salt, Cumin seeds and Sesame seeds.
  12. For Ragi roti, mix flour with Salt, Carom seeds and Black Sesame seeds.
  13. For Oats roti, mix flour with Salt, Cumin seeds and Black Sesame seeds.
Making of Ragi Rotla(Roti)