Tuesday, 29 July 2014

Patra

Patra is a authentic Gujarati dish, made from Colocasia leaves, the leaves of Arbi. The leaves are not readily available, as its available the dish is made. Patra tastes delicious, being sweet, spicy and tangy. It is a steamed dish, made from gram flour mixture. 
I am trying this dish the second time, as I was not sure whether I could make it good. But after making, I am happy that it is has come out quite well. 
With my second time experience, I feel the process of making patra needs some patience. I am explaining the recipe with its full process, so that it will be useful for beginners like me.

Ingredients:
Colocasia Leaves/ Arbi Leaves - Selected properly, Big and medium in size - 5 - 6 leaves
For Paste:
Gram Flour/Besan 1 1/2 cup 
Rice Flour 1/4th cup
Green Chili Paste 1 tbsp
Ginger paste 1 tbsp
Cinnamon-Clove Powder 1 tsp
Khus Khus 1 tsp
Jaggery 1/2 cup
Tamarind Pulp 1/2 cup
Salt as per taste
Red chili powder 1/2 tbsp
Turmeric 1/2 tbsp
Baking soda 1 pinch
Oil 1 tbsp
Water as needed
For Tempering:
Oil 1 tbsp
Mustard seeds 1 tsp
White Sesame seeds 1tsp
For Garnish :
White Sesame 
Freshly Chopped Coriander Leaves
Freshly Grated Coconut (optional)

Method:
Step 1:
  
Wash and Clean the Colocasia Leaves both the sides carefully. Keep aside.

Step 2:
Soak Jaggery and Tamarind in warm water and mash and drain with hand and keep the jaggery-tamarind mix aside.

Step 3:
Making the Batter
In a bowl add gram flour, rice flour, green chili paste, ginger chili paste, jaggery-tamarind mix, cinnamon-clove powder, khus khus, salt, turmeric powder, red chili powder, baking soda, and oil. Mix throughly with needed water and make into a smooth paste. {You can have a taste check here}. Now keep aside for Half an Hour.

Step 4:
In a steamer, add around 3 cups of water and pre-heat it. You can keep for pre-heating when you reach the rolling process 3*  
Grease the plate with a bit of oil.

Step 5:
Take the colocasia leaves, cut its stalk (till its stalk end).
Remove a little of the peel of the stalk that starts on the leaf too. Do the same for all the leaves, and keep ready.

Step 6:
Now the main process starts. 
Layering the patra
We will be layering 3 leaves, and then roll them.
Step 1:
Layer 1:
Take a bigger size leaf, place the leaf flat on the surface with the leaf's green part below and the back side of the leaf facing towards you.
Step 2:
Take the batter, mix, take little(better to use your hand) and apply thoroughly on the back side of the leaf. 
Step 3:
Layer 2:
Now take a medium size leaf, place it flat on the bigger leaf (or first leaf) on which we have applied the batter, keeping the back side of the leaf facing towards you.
Step 4:
Again take some batter, apply thoroughly on the back of the medium sized leaf. 
Step 5:
Layer 3:
Final layering, for which again a medium(or a bit smaller) sized leaf is taken. Place it flat over the battered leaves, keeping the back side of the leaf facing towards you.
Step 6:
Again take some batter, apply thoroughly over the leaf.
Our layering of the patra is done.

Step 7:
Rolling of the patra
Process 1:
Start with folding the top end right side of the leaf, towards inside and then fold the top end left side of the leaf towards inside. Now that two top ends are folded, apply some batter roughly on it.
Process 2:
Now, fold lengthwise the right side of the battered leaf, and then fold the left side of the leaf. You can again just apply the batter roughly.
Process 3*:
Now, start rolling from the top end of the folded leaf, towards down. Here you need to be careful - taking care that you are rolling it tightly, yes tightly(but not extremely tight, without any gap, as the patra is going to be steamed and fried, where we don't want the patra to get opened up).
Roll till the end and keep ready.

Step 8:
Steaming the Patra
Take the pre-heated steamer. Place the rolled patras on the steamer plate. Close the steamer with lid, and steam on medium flame for about 20 minutes. Switch off the flame. 
Remove the plate from the steamer, and allow it to cool for 10 minutes.
Now take the steamed patra, cut it in equal slices, not too thick nor too thin. 

Step 9:
Tempering the Patra
In a pan, heat oil, add mustard seeds and white sesame seeds. Once it starts spluttering, place the patras into the tempering carefully, being gentle, so that it doesn't opens or breaks. Once it is fried, take out carefully into a dish.

Serving:
Place the fried patras in a serving plate. Garnish with white sesame seeds and Freshly chopped coriander leaves. 

You can also garnish with freshly grated coconut.

Our traditional Gujarati patra is ready.

Monday, 28 July 2014

Green Brinjal Vegetable



Green Brinjals are not rare, but not so popular like the purple Brinjals. Green Brinjals are available easily in many places. They are crunchier, while Purple Brinjals are soft. Any dish prepared with green Brinjals also taste good. Many dishes are made out of this vegetable, specially recipes like-

Brinjal Sambar
Brinjal Curry
Green Brinjal with Potato fry

Saturday, 26 July 2014

Red Ladies Finger / Red Bhindi

Red Ladies Finger/ Red Bhindi - Yes ..its Red.
       I was just wonder struck seeing it, when my vegetable lady got it from the market. Even in my family, they were really amazed seeing this beautiful bhindi which is red little pinkish in color. 

          I asked my vegetable lady about it, she said she doesn't know much, but sometimes it is available in the market, and people are buying it to make sambar, and trying out new vegetable dishes out of it. 

           Though I don't know any recipe,I am thinking on it...If I get will share it. If anyone gets an idea or are aware of the vegetable and know any recipe, please do share.

Monday, 21 July 2014

Methi Thepla (Fenugreek Leaves Thepla)

Methi Thepla (Fenugreek Leaves Thepla), is a variation to the basic thepla, made by almost most of the Gujarati's. Methi i.e., fenugreek leaves is added to the basic thepla recipe. Whenever Fenugreek leaves are available, we make this thepla for breakfast or Dinner. Fenugreek leaves are good for health, so this way too this also becomes a healthy thepla.
{In my precious post, I have posted the basic thepla recipe}


Ingredients:

Flour 2 Cups
Fenugreek leaves (Methi), washed and chopped 1/2 cup
Green chili paste 1/2 tsp optional.
Salt as per taste
Turmeric Powder 1/2 tsp
Red Chili Powder 1/2  to 1 tsp
Oil 2 tbsp + Oil for cooking thepla

Method:
In a bowl add 2 cups flour,fenugreek leaves (methi),green chili paste (optional), salt, turmeric powder, red chili powder, oil and knead with water and make a dough. The dough should not be too hard nor too soft. Cover it and allow to rest for 10 minutes.

After 10 mins, once again knead the dough and divide into equal portions(balls) and flatten it with your palms. 

Dust some flour on the rolling board and start rolling the thepla into a fine circle achieved.

Heat the tawa, place the thepla, and allow it to cook till small bubbles are seen and flip it other side. Add oil( 1/2 tbsp) and cook till small bubbles and again flip it to the first side and again add oil(1/2 tbsp) , and cook till the thepla is lightly brown both sides.{Cook on high flame as it will turn out soft}

Serve hot with Mango pickle and Curd.
Note:
Green chili paste is totally optional. We usually have this paste stored in fridge. So I have added. 

Submitted this post at - Come Join Us For Breakfast November Event, on the 23rd Nov 2014

Thepla

Thepla is one of the very must and a popular dish amongst the Gujarati's. It is made almost every other day on a regular basis. It is such a dish that can be made for Breakfast, Lunch, Dinner, outings, while travelling, etc...It tastes best with Chundo(Gujarati sweet Pickle) and curd. 
Thepla is made with many variations. I am currently posting the basic ordinary thepla. 

Ingredients:
Flour 2 Cups
Salt as per taste
Turmeric Powder 1/2 tsp
Red Chili Powder 1/2  to 1 tsp
Oil  

Method:
In a bowl add 2 cups flour, salt, turmeric powder, red chili powder, 1 tbsp oil and knead with water and make a dough. The dough should not be too hard nor too soft. Cover it and allow to rest for 10 minutes.

After 10 mins, once again knead the dough and divide into equal portions(balls) and flatten it with your palms. 

Dust some flour on the rolling board and start rolling the thepla into a fine circle achieved.

Heat the tawa, place the thepla, and allow it to cook till small bubbles are seen and flip it other side. Add oil( 1/2 tbsp) and cook till small bubbles and again flip it to the first side and again add oil(1/2 tbsp) , and cook till the thepla is lightly brown both sides.

Serve hot. 

Note:
Usually thepla is best cooked on high flame. 

Monday, 14 July 2014

Sabudana Vada

Sabudana Vada or Sago Vada, is a popular Maharashtrian Dish, a popular Snack made during weekends and the rains with a hot cup of Tea (wow :) what a great combination) and it is also a dish prepared during fasting (vrat / upwaas), during religious occasions and festivals. 
It is served with green chutney(as snack) and with curd(during fasting).  
 
Ingredients:
Sago 1 cup
Potato boiled and mashed 3 medium
Crushed peanuts 1/2 cup
Green chilli finely chopped 1 
Red Chili Powder 1/2 tsp optional
Lemon juice 1 tbsp
Salt as per taste
Coriander leaves finely chopped 2 tbsp
Oil for frying
Sugar 1 tbsp optional
Rajgira Atta 1/2 cup optional

Method:
Wash sago and soak in equal amount of water as per sago for 3 hours. The sago will become soft and big.

In a bowl add sago, mashed potato, chopped green chili, crushed peanuts, chopped coriander leaves, red chili powder, salt, lemon juice and Sugar (optional). 
Mix it properly and make small balls out of it , and then shape it flattening between palms. 
Optional point:
Take some rajgira atta in a plate and coat the flattened vadas in it evenly. {Sago and Potato have good binding in itself, but I have used rajgira atta for coating the vada, as it will give good crispy bite}.       

Heat Sufficient oil in a Kadai, and deep fry the flattened vadas on medium flame, till its golden brown.

Serve With Curd during Fasts / Serve With Green Chutney or Tomato Ketchup as Snacks.
Note:
Sugar is just optional, I added it just for a mild sweetness.

I have added red chili powder 1/2 a tsp, its just optional.

I like crispy finishing, so I have added Rajgira Atta, as I made it for fasting. 

Tuesday, 8 July 2014

Doodh Pak

Doodh Pak is a sweet made as offering to God, during festivals, during family occasions and its one of my favorite too. Its easy to be made but takes some time for milk and the rice to be cooked well. It is a great combination with puri.
{Note: This dish Photograph has been copied by a food blogger. I have put my copyright after the bad experience. This is my made and created original dish.
Jeena}
Ingredients:

Basmati rice 1 cup
Milk   1 ltr
Sugar - 1 ½ cup
Saffron 4-5 strands
Cardamom powder
Charodi / chironji (optional)

Method:
Wash and Soak rice in water for Half an hour.

Dissolve saffron in 2 tsp of milk and keep aside.

In a pan, boil milk and then add the soaked rice.

Cook till the rice is cooked properly. You can check by seeing the rice breaking easily. Keep the flame slow and stir continuously.

When rice is combined with milk properly and has thickened add saffron mixed with milk and stir.
   
At this stage add Sugar and cook well until done. The sugar will fully dissolve.

Now add Cardamom powder and charodi/chironji (optional) and cook well.

Garnish with Saffron strands.

Serve warm or chilled.

Friday, 4 July 2014

Gujarati Daal

Gujarati Daal (daad) is a staple Gujarati dish made at every Gujarati home almost daily. Daal is a dish that cannot be left out in a meal. In most of the Gujarati houses, when asked what is prepared today - the reply comes daad-bhaat-shaak-rotli meaning daal-sabji-rice-roti.

It is sweet, tangy and is a perfect combination with rice also extremely delicious with mango pickle or chundoo(sweet mango pickle) and papad along side. This daal is also a very healthy and a traditional dish.

The list of the ingredients look lengthy, but its made with basic masala's and it is one of the easiest dish to be prepared. 

Ingredients: 
Tuvar Daal 1 cup
Tomato chopped 1/2
Green chili - Ginger paste (we make this paste and store) 1 tbsp
Turmeric powder 1/4 tsp
Red chili powder 1 tsp
Cumin - Coriander Powder 1 tsp 
Jaggery 1 tbsp
Salt as per taste
Lemon Juice 1 tbsp
Water 

For Tempering:
Oil 1 tbsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida small pinch
Curry Leaves 5-6

For Garnish:
Chopped Coriander Leaves

Method:
Wash the daal and add 2 cups water and pressure cook for 4 to 5 whistles or till the daal is cooked. 

Once cooled, open the cooker and mash daal properly with a laddle and keep aside.

In pan heat oil and add mustard seeds. Once it starts spluttering add cumin seeds, asafoetida, curry leaves, tomato and sauté. 

Now add mashed tuvar daal and add water as per consistency needed. It should not be thick nor too liquid.
Mix well.  

Now add green - ginger paste and mix well.

Now add salt, turmeric powder, red chilli powder, jaggery and nicely mix. Allow to cook for 2 mins and then add the lemon juice, mix and cook for another 1 minute and switch off.

Garnish with Coriander Leaves. 
Note
Instead of green chili - ginger paste, just a green chili slit can be added.

Instead of jaggery, sugar can be added. But jaggery is best.

Add Lemon juice at the end and do not cook after that. Else the taste may get bitter.

Kokum {soaked in water for 1- minutes} can be added.
{But if adding kokum, allow daal to get cooked for at least about 3 -4 mins, then add kokum. 
If adding kokum, then lemon juice should avoided}.

Gujarati daal is not thick, so add enough water and cook properly after adding all the ingredients. That will bring out the perfect taste of the daal.
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