Tag: fulkaroti

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
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
Daal

(67) Chhuti Moongdal

Ingredients

  • 1 cup yellow Moongdal.
  • 2 cup water.
  • 1½ tsp salt.
  • Tempering ingredients.
  • 3 tbsp. oil.
  • 1 tsp. Ginger paste
  • 2 green chilli halved lengthwise and deeseeded.
  • 1 tbsp.freshly chopped coriander leaves.
  • 6-7 curry leaves.
  • ½ tsp. red chilli powder.
  • ½ tsp. Coriander-Cumin powder.
  • ½ tsp. turmeric powder.

Tempering ingredients

  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Cumin seeds.
  • ½ inch Cinnamon stick.
  • 2 Cloves.
  • ¼ tsp. Asafoetida.

Method

  1. Wash Moongdal 2 times .
  2. Heat oil in kadhai .Add mustard seeds and wait for crackling sound then after turning gas stove on slow flame add cumin seeds, cloves, cinnamon stick,curry leaves,green chilies,ginger paste and coriander leaves. Stir occasionally.
  3. Add washed Moongdal .
  4. Add all dry spices like turmeric powder,chili powder and coriander-cumin powder. Mix thoroughly and add water ,turn the flame fast and wait for water to boil.As water boils turn the flame slow and cook Moongdal. It takes 15-20 minutes.
  5. This is dry Moongdal so check in between and as water evaporates just press moongdal in between your thumb and first finger. If it pressed then Moong dal is ready.
  6. Enjoy with Aam ras, Kadhi, Roti and Rice.
Categories
vegetables

(66) Valor nu shak

Dry vegetable Gujarati style.

Ingredients

  • 250 gms valor.
  • 2½ tbsp. oil.
  • ¼ tsp. Asafoetida.
  • 2 tsp. Salt.
  • 2 tsp. Sugar.
  • ½ tsp. Turmeric powder (Haldi).
  • 2 tsp. Coriander- Cumin powder (Dhanajeera).
  • 1 tsp. Red chili powder (mirchi).
  • ⅓ cup water.
  • ½ cup coconut (optional)
  • ⅓ cup fresh chopped coriander leaves.
  • 1 tsp.ginger paste.
  • 1 tsp.green chili past

Method:

  1. Firstly rinse 250 grams flat beans (valor papdi) very well. Then string each flat bean and pull the pods apart. You have to open the pods to see if there are worms or mould in them. Discard the beans if they have a mould or worms in them.
  2. Chop or break each pod into 4-5 parts.
  3. In pressure cooker take oil and add asafoetida , chopped valor,water,salt,sugar, turmeric powder,chili powder, coriander cumin powder, chopped coriander leaves,ginger and chili paste.
  4. Cover the pressure cooker lid without mixing all ingredients.
  5. Cook valor shak upto 3 whistles.
  6. Once cooker cool down , open the lid and check valor papdi and seeds of valor are cooked or not before mixing .
  7. If cooked then mix thoroughly and again cook on fast flame for one minute to reduce remaining water in the shak.
  8. Enjoy valor nu shak with Fulka roti ,Bajri roti,Bhakhri or Paratha, Tur dal , Moongdal dal or Masoor dal and steamed rice.
Uncooked valor shak in cooker
cooked valor shak
Reduce water on fast flame
Valor nu shak
Categories
Sweets

(29) Sevaiya kheer

Vermicelli Kheer

Ingredients:

  • 150 gms. Vermicelli
  • 1 tbsp.ghee.
  • 1 lit. Milk.
  • 5 tbsp. Sugar.
  • Chopped dry fruits.
  • Pinch of Cardamom powder.

Method:

1)soute vermicelli in ghee to light brown and keep aside.

2)Boil 1 lit.milk to its half in thick sauce pan .

3) Mix vermicelli in boiled milk ,add sugar ,chopped dry fruits and cardamom powder. Boil for 1 min.and kheer is ready.

4) Enjoy kheer with puri, paratha, thepla or as you like.

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Categories
cold drink Health Drinks Hot Drinks

(23) Fajeto

Mango Soup

Serves 4 person 175 ml each

Ingredients

  • 400 ml water.
  • 6 mango’s seeds and skins remaining after extraction of pulp ( Aam ras )
  • 2 tsp. Salt.
  • 2 tbsp.Sugar.
  • 1/2 inch grated ginger.
  • 2 green chillies halved lengthwise and reseeded.

Tempering ingredients:

  • 1/2 tsp. Cumin (jeera).
  • 2 Cloves (lavang).
  • 1/2 inch Cinnamon ( dalchini).
  • 8-10 curry leaves.
  • 1 tbsp. Freshly chopped coriander leaves.
  • 1 tbsp.ghee.

Method:

(1) In one big bowl take 400 ml. Water

(2) Squeeze and wash thoroughly skins and seeds of Mangoes in this water and drain it. Let 2 of the seeds remain inside for enhancing the sour taste.( Skins can be put to good use by transferring it to compost bin. And seeds can be Sun dried for further use in the making mouth freshner.

(3) Add to this salt, sugar, grated ginger and green chilli.

(4) Boil on slow flame for 5 mins.

(5) Side by side put tadka pan after adding ghee. as soon as ghee melts add jeera wait for crackling sound . Cloves, Cinnamon and curry leaves and finely chopped coriander leaves in it.Boil for 5 more mins. and mango soup is ready.

(6) Enjoy this soup with rice, chillas, biryani, pulao or as you want. you will like both type hot as well as cold. Cold mango soup is a refreshing drink in hot summer days.

Fajeto

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Categories
cold drink Rejuvenating food

(22) Aam Ras

Mango pulp

serves:4 175 ml/ bowl

Ingredients

6 ripe Kesar Mangoes. 1.5 kg. (approx)

Generally Kesar variety is best for making Mango pulp but you can also use Alphanso or any other variety. As we get 105 different varieties of Mangoes in India.

Method:

1) Wash and wipe ripe mangoes

2) On the clean kitchen platform roll each mango gently but firmly so that pulp inside  becomes soft squeezable and lump free.

3) After rolling all the mangoes on a flat surface, pinch stalk of fruit and squeeze out all the pulp throughly . Squeeze and clean the pulp from the seed and under surface of the skin throughly. Keep these seeds and skins of the squeezed mangoes in clean bowl for making mango soup.

4) Strain the pulp with the help of soup strainer.

5) Enjoy chilled mango pulp with bepadi rotli, fulka roti, puri, paratha ,kulcha,bhakhri,chilla or as you want.

6) For making mango pulp more healthier add 1/2 tsp. hot ghee,1/2tsp.ginger pd. Ghee helps in assimilation of fat soluble vitamins A,D,E,K and ginger pd help in digestion. You can also add salt to taste.

7) Many other recipes you can make from Mango pulp like Aam ras Bundi,Aam ras Mohanthal, Aam ras papads, Aam ras icecreams, Milkshakes and smoothy ,Jams and Jellies and many more.

Aam ras

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Categories
Daal

(19) Rasawala Moong

Green gram curry

serves 4 150 ml .each

Ingredients

1 bowl (100 gms.) green gram( moong)

2 tsp.salt

4 garcinia( kokum)

2 inch size jaggery ( gud) ball

1/2 inch grated ginger

Tampering (tadka) ingredients:

1tbsp. oil,1/4 tsp.mustard(rai) seeds, pinch of Asafoetida (hing) 1/4 tsp.jeera( cumin),8-10 fenugreek ( methi),1 red chilli halved and deseed ,5-6 curry leaves,1 tsp. washed finely chopped coriander (dhaniapatti)leaves

Dry spices(masala)

1/2 tsp. turmeric (haldi),1tsp.CorianderCumin( dhaniajeera) pd.,1/2 tsp. red chilli ( lal mirchi)pd.

Method:

1) Wash moong for 3 times, add 3 bowl water and pressure cook upto 3 whistles.

2) When pressure cooker cool down ,check that moong is tender. If uncooked,cook again for 3 more whistles.

3) In cooked tender moong add all ingredients and 1 bowl water except tadka ingredients.

4) Boil on slow flame for 5 mins.

5) Put tadka pan side by side with slow flame after adding oil . Add rai and wait for crackling sound then add jeera and methi,hing,chilli,curry leaves and coriander leaves.

6) Boil for 2 mins. and Rasawala moong is ready.

7) Enjoy with fulka roti ,wheat bhakhri,paratha,kulcha,jowar roti,bajari roti and /or rice

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