Khattu meethu suran nu rasawalu shaak

This is one of the favourite veggies amongst traditional gujaratis.
A one pot meal which can be enjoyed on it's own or also with steam rice or phulka rotis .
Ingredients:
1) 250 grams suran also popularly known as elephant foot yam
2) sour curd approx 1 cup
3) Green chilly ginger paste 2 tsp
4) pinch of turmeric powder
5) 1/4 tsp Dhania coriander powder
6)1/2 tsp jeera or cumin seeds
7) pinch of Hing or asoefatida
8)red chilli powder 1 tsp
9) jaggery approx 2 tsp
10) salt to taste
11)oil 2 tsp
12)coriander for garnish

Method
Clean the suran peel the skin and steam it in cooker for 2 whistles.It should become little tender but not mushy
Take a kadhai and put oil in it on medium flame
Once oil is done do tempering with jeera and hing
After that add the chilly ginger paste and saute the same till oil starts separating.
At this point lower the flame and add turmeric powder and chilly powder and pour 2 cups of water in kadhai and let it boil on high flame for 3-4 minutes
Now add jaggery to it and let it simmer.
By the time this is done open the cooker and cut the suran into small square pieces
Sour curd needs to be beaten properly so that we can pour the same into our kadhai.
Let it boil fro 2-3 minutes on slow flame else curd will curdle on high heat.
Now put the suran in it and mix it.
Add coriander powder  and let the veggie cook fro approx 5-7 minutes on slow flame.
With a lid on top.
After 5-7 minutes switch off the gas and add coriander to it for garnish.
You can serve this steaming hot or also at room temperature both taste good.

Methi soya mutter sabji

ingredients
Methi 2 bunch
Soya Nuggets 1 small bowl
Green peas 1 small bowl
Onion 2 medium size
Turmeric powder
Garlic flakes 7-8
Green chilly ginger paste 2 tap
Salt to taste
Oil

Method
Cut and chop methi leaves fine and keep them aside after washing.
Soya nuggets keep in warm water for 10-15 minutes and then squeeze it to remove excess water
Chop onion and garlic into thin slices and saute the same
Once onion garlic is sauted put green chilly ginger paste in it and mix till it leaves oil from.sides
Then put the soya nuggets in the pan cook for 2 minutes once done put green peas and let it again cook for another 5 minutes on slow flame.
Once this is done put salt and tumeric powder as per taste and mix chopped methi leaves in it.
Close it with lid and let it cool fro some time.
Once done open the lid and fragrance of methi with soya mutter will start which u cannot resist.
So enjoy your dinner and if u like my post do share with me and all.
Critcs and suggestions always welcome

Corn Peas Carrot Upma

Corn Peas Carrot Upma ( A simple and nutritious breakfast dish with fullness of vegetables)

Ingredients:

1)      1 cup Rava (Semolina)

2)      2 small tomatoes

3)      ½ cup fresh sweet corn (if not available use frozen)

4)      ½ cup fresh green peas ( if not available use frozen)

5)      1 small carrot

6)      2 Small onions

7)      A few curry leaves

8)      ½ teaspoon Rai (mustard seeds)

9)      ½ teaspoon Cumin Seeds

10)   A pinch of asafetida

11)   ½ teaspoon white urad dal

12)   ½ teaspoon yellow chana dal

13)   ½ teaspoon peanuts

14)   Salt to taste

15)   ½ teaspoon turmeric powder

16)   ½ teaspoon red chili powder

17)   Coriander for garnishing

18)   1 tablespoon cooking oil for tempering

19)   Pomegranate seeds for garnishing

20)   Hot water for cooking

Preparation:

In a wok roast the rava till it becomes light brown.

Chopp the tomatoes into small pieces and grate the carrot and keep aside.

Finely cut the onions into small pieces.

Soak the urad dal, chana dal and peanuts in water for 30 minutes.

 

Method:

Take a wok and heat oil in it. Once done add the mustard seeds and let it crackle.

Once done add the asafetida,cumin seeds and curry leaves to it.Remove the water from the soaked urad dal ,chana dal and peanuts and add it to the wok immediately.

Now add the onions and sauté it for 2 minutes.

As soon as the onions are done add the tomatoes and stir fry it on high flame.

When the onions and tomatoes are done add the carrot ,corn and peas to it and sauté it for 2 minutes on high flame.

Reduce the gas flame and add the rava to the wok and add the turmeric powder  ,red chili powder and salt to it and mix it. Let it cook for 2 minutes .Immediately add the hot water to it,and start mixing it. The rava should be of smooth consistency .Cook it till most of the water is absorbed and the upma appears as almost cooked and ready to eat.

Remove the upma from the flame and garnish it with coriander and pomegranate seeds.

 

Boondi Raita

Boondi Raita

Ingredients:

1) 1 Cup Curd
2)100 grams salted boondi
3)1/4 teaspoon roasted cumin powder
4) A pinch of asafetida
5)Coriander for garnish
6) Salt to taste
7)2 drops sugarfree .

Method:

Whisk yogurt or curd till smooth.Add salt,asafetida,roasted cumin powder and mix well.
As soon as it is mixed properly add the sugarfree drops to it and let it refrigerate for some time.
Remove it just before serving as it tastes best when served chilled.
Immediately after removing from the refrigerator add the boondi to it and mix well.Garnish with chopped coriander before serving.

This is typically enjoyed with any type of rotis,theplas,stuffed parathas or even as an accompaniment to regular lunch or dinner menu.

Aloo aur matar ke parathe (Stuffed wheat flour bread)

Aloo aur matar ke parathe(Potato Peas flat bread)

 

Ingredients:

1)2 Cups wheat flour

2) 1 inch ginger

3) 1 teaspoon green chilly paste

4)1 onion chopped finely

5) 1 cup boiled fresh green peas

6)5-6 Boiled peeled aloo (potatoes)

7) ½ teaspoon coriander cumin powder

8) Salt to taste

9) ½ cup chopped coriander

10) Oil for frying

11) Water for kneading the dough.

Method:

Take a deep bottom plate and knead the wheat flour to medium soft consistency with the help of required water. Apply oil to once done.

Mix the boiled potatoes, peas, onion, shredded ginger and chili paste together.

Add salt, coriander cumin powder and chopped coriander.

Prepare medium lemon sized balls with the dough prepared.

Take one portion of the dough, roll it with a rolling pin to a diameter of 2-3 inches

Place the stuffing inside & cover it by folding from all directions, ensure it is properly sealed inside.

Dust and roll it again carefully to a 7-8inch diameter.

Heat a griddle, ensure the griddle is very hot & then cook the parathas on high flame both sides by adding oil.

Serve it hot with curd, Boondi Raita , pickle,tomato Ketchup or any side dish of your choice

Cabbage Moong Dal Sabzi

Cabbage with Moong Dal (Moong dal means yellow split moong lentils)

Ingredients:

1)      250 Grams fresh Cabbage

2)      1.5 cup yellow moong dal

3)      2 green chilies

4)      ½ inch ginger     

5)      ¼ teaspoon mustard seeds

6)      ¼ teaspoon cumin seeds

7)      A pinch of Asafetida

8)      ¼ teaspoon turmeric powder

9)      ¼ teaspoon red chili powder

10)   ¼ teaspoon coriander cumin powder

11)   Salt to taste

12)   Oil for seasoning

13)   Coriander for Garnishing

Preparation:

Wash and soak the moong dal in water for 1 hour.

Chop the cabbage and keep it aside.

Method:

Take a deep bottom pan or Wok and pour oil in it and let it heat.

Once its heated add the mustard seeds and let it crackle.

As soon as the mustard is ready add cumin and asafetida to it.

Once the tempering is done add the cabbage and moong dal to it ,along with chopped green chilies

Grate the ginger and add the turmeric powder,red chilli powder and salt to it.

Let the gas flame be medium and allow it to cook for 5 minutes, stir fry in between.

After 5 minutes it should be almost done ,check it out. If done  add the coriander cumin powder to it and let it cook for another 2 minutes.

Put off the flame and garnish the vegetable with chopped coriander.

The cabbage moong dal sabji is ready to eat.

You can enjoy this with rotis or also with rice.

Trikone Thepla -Wheat Flour traingular shape flatbread)

Trikone Thepla

Ingredients:

1)      2 cups wheat flour

2)      A pinch of black pepper powder

3)      1 teaspoon oil

4)      Salt to taste

5)      Water for kneading the dough.

Preparation:

Take a shallow plate and mix all the above ingredients together to knead it to a soft dough.

Method:

1) Take  a medium size ball of the dough and roll it in circular direction upto 2 inch circle.

2 )Apply little oil on one half portion of the circle and fold it in such a way that it appears as a semi circle.

3) Next again fold the semi –circle by putting one edge of the dough on the other side such that it appears as a triangle.

4) Once the triangle is formed start rolling it as per the shape of the triangle.

5) It should neither be too thick nor too thin.

6) Heat a nonstick tawa or griddle on medium flame and put the rolled thepla on it.

7) Once the boils start appearing on the side of the thepla flip it on other side and apply little oil to it.

8) After 2 seconds the other side will also be ready for flipping.Apply oil to it and let it cook.

9) Your theplas should be ready in another 1-2 minutes.

10) Roll out the other theplas in the same manner.

The trikone theplas can be enjoyed with any vegetables like Mix Vegetable curry or Sukhi  Aloo Sabzi or even with pickles or Jam or any other bread spreads also.

Enjoy the trikone theplas and don’t forget to give feedback.