Gujarati Meal - Being friends with a Gujarati = Love, sev, Thepla and Dabeli
- FYI,gasm
- May 18, 2019
- 3 min read
Ingredients:
For the Thepla 2 cups whole wheat flour 1 ½ cup grated bottle gourd 1 tsp chilli powder ½ cup curd 1 tsp coriander powder ½ tsp turmeric powder 1 tsp ginger garlic paste 2 tsp chopped coriander leaves 2 chopped green chillies 1 tsp cumin seeds 3 tbsp oil For Thepla
1. Take all the ingredients in a bowl & mix well & knead to a soft dough. 2. Rest for 15 minutes, then take a small portion of the dough & roll out into a thin circle about 7.5 cm in diameter. 3. Heat oil in a pan & pan fry the thepla for 2 minutes on each side. 4. Serve hot with yoghurt & pickle.
For The Tamatar nu Shaak 2 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds ½ cup chopped onions 2 tsp chopped garlic 2 tsp chopped ginger ½ tsp turmeric powder 1 tsp chilli powder ½ tsp cumin powder 2 cups chopped tomatoes Salt to taste 2 tsp chopped coriander ¼ cup sev
For Sev tamatar nu Shaak
1. Heat oil in a pan & add the mustard seeds & cumin seeds. 2. Once they crackle add the onions, ginger & garlic & cook till soft. 3. Then add the spice powders & cook for 2 minutes. 4. Now add the tomatoes & season with salt & saute for another 2 minutes. 5. Add some water & cover & cook till the tomatoes go soft & oil starts separating from the mixture. 6. Serve hot & garnish with sev.
For The Basundi
½ cup condensed milk 1-litre milk Few strands of saffron Pinch of cardamom powder 5-6 chopped almonds 5-6 chopped cashew nuts 5-6 chopped pistachios ¼ cup pomegranate kernels Method: For Basundi 1. Add milk, condensed milk, saffron & cardamom powder in a thick bottomed saucepan or kadai. stir and mix well. heat this mixture on a low flame and bring to a gentle boil. keep on stirring at intervals so that the mixture does not burn from the bottom. 2. Scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. overall cooking takes about 20 to 25 minutes on a low flame. Reduce the mixture by half at this point the basundi mixture would begin to thicken. 3. Add chopped dry fruits stir and simmer basundi for a minute. serve basundi hot, warm or chilled garnished with some saffron strands & pomegranate kernels
For the Dabeli
For the garlic chutney 3-4 soaked Kashmiri chilli 8-9 garlic cloves Juice of half a lemon Salt to taste For the dabeli masala 1 tbsp coriander seeds 1 tsp cumin seeds 2 small cinnamon stick 3-4 cloves 5-6 dried Kashmiri chillies For the dabeli filling 1 tbsp oil 1 tsp cumin seeds ½ cup chopped onions ¼ tsp hing 1 tbsp dabeli masala 2 tbsp tamarind jaggery paste Salt to taste 1 cup boiled mash potatoes ½ cup water 1 tbsp chopped coriander leaves ¼ cup pomegranate kernels 1 tbsp grated coconut 4 ladi pav ¼ chopped onions ¼ cup pomegranate kernels ¼ cup fried peanuts Pinch of dabeli masala 1 tbsp butter ½ cup sev
For the dabeli 1. First prepare the dabeli masala by dry roasting the ingredient on a pan for 2-3 minutes on low heat, grind to a coarse powder once cooled & keep aside. 2. Prepare the garlic chutney & taking all the ingredients in a mixer jar & grind to a smooth chutney. 3. Next heat oil in a pan & add the cumin seeds, once they crackle add the onions & saute till slightly golden brown. Now add hing & dabeli masala & mix well. Cook for about a minute. 4. Then add your potatoes, salt & water, mix well till the potatoes & masala has combined. 5. Once cooked remove on to a plate & top with grated dry coconut, pomegranate kernels & coriander leaves. 6. Now cut the pav add the green chutney on one side & garlic chutney on the other, now add 2 spoons of the dabeli mixture & top with chopped onions, pomegranate kernels & roasted peanuts, place the other half & sandwich well. 7. Fry the stuffed pan in butter till crisp & remove, now coast the sides with sev & serve. 8. Serve hot garnished with coriander, pomegranate & chopped onions.
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