Gujarati Kathiawari Winter Meal

BM # 27   Day 15
Traditional: Winter meal in Kaathiwari house


The Saurashtra or Kathiawar region comprises the south western parts of Gujarat.There is a slight difference in the modes of preparations and eating habits in the main three geographical regions of Kutch, Saurashtra and Surat .Kaathiawari and Kutch food both use red chill powder to make their cuisine spicy.The Surati’s use green chilly for spice.

Winters is the time when we get some amazing veggies, which normally you would not get during the other season.Besides even if one gets them the taste is different of the seasonal veggies. There are a few things which you can enjoy only during a particular season.Winters is the time to eat Rotlas, ghee and fresh green garlic! It is the time to enjoy the purple colored Mogri. This is one veggie which is available only for a month or two.The taste of this veggie is somewhat like radish. You can enjoy eating curries which are piping hot.

So for today I have chosen a traditional winter meal in a Kathiawari house.The sev curry is spicy and accompanied by a Bajri Rotlas . One can use a dollop of white butter or ghee on this along with some green garlic. Its during the winter season when we get those delicious juicy radishes and I make it appoint not to throw the leaves too. So with this curry we have a Muda nu Lotiyo...this is made with the greens of radish and tastes awesome with a little gram flour.Cabbage is roughly shredded and scrunched with hands with some spices...can one believe a salad could be as simple as that. Beautiful, purple colored Mogri is used for a raita .wow! What a meal! Have we forgotten the sweet, well it is adadia ladoo.These are made by all Gujjus during winters.

And now to all the recipes....

Sev ne Kadhi

Sev
1 cup gram flour

Salt to taste
Pinch asafoetida
Red chilly pwd to taste 
Bind a semi soft dough . 
Grease the sev press and put all the dough in it. 


Tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 whole red chillies
Pinch asafoetida 
1/4 tsp turmeric pwd 
1/4 tsp red chilly pwd 

Other ingredients 
2 cups water 
1 cup butter milk 
Heat oil. 
Add all ingredients under tempering in the order they have been mentioned. 
Immediately add water. 
Let boil. 
Press the sev from the sev press directly over boiling water. 
Let cook. 
Add butt milk and salt and cook on slow fire for a few minutes. 
Garnish with fresh coriander leaves. 




Sev ne Kadhi


Muda nu Lotiyo
2 cups finely chopped radish leaves
Pinch asafoetida
Pinch cooking soda
1 tsp coriander pwd
1 tsp red chilly pwd
1 tbsp gram flour
Salt to taste
Heat oil.
Add asafoetida
Add the radish leaves, and cooking soda ,let the leaves wilt.
Add 1/4 cup water and let cook.
Add all the spices and the gram flour.
Stir vigorously, so that all the moisture dries up.
Cook on slow fire for 2-3 minutes.






Muda nu Lotiyo


Cabbage khariyu
1/2 cup shredded cabbage
Pinch asafoetida
Red chilly pwd to taste
Salt to taste
1 tsp oil
Fresh coriander leaves
Mix everything , scrunch the cabbage with hands.

Cabbage Khariyu

Dahi Mogri
1 cup Mogri, chopped finely blanched and squeezed
2 cups beaten curd
2 green chillies, finely chopped
Pinch sugar
Salt to taste
Coriander leaves for garnishing
Mix everything and chill the raita , serve garnished with coriander leaves.

Dahi Mogri


Rotlo with fresh green garlic and ghee

adadiyu


Accompaniments
Radish
White butter
Jaggery chunks
Carrot pickle

Garlic ghee
Heat a generous amount of ghee.
Add chopped fresh green garlic , pinch of salt and paste of one green chilly.
As soon as you add these things, switch off the gas and cover the ghee.
Let the flavors infuse.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27



Traditional Cuisine served this week....
Daal Pakwaan....Sindhi
Ghugni with Dhuska.....Bihari
A complete Maharashtrian Thali
Tomato Kurma / Sambar ......Andhara style
Bhatia Kadi...Kutchi
Aaloor Dum/Luchi...Bengali


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