Thursday, December 26, 2013

Gujarati Dinner Kadhi Khichdi

BM # 35 Day 3


Last day of this month's BM and today it is a Gujju dinner.This is one of the most simple Gujarati dinner and is cooked every fortnight. Inspite of it being a comfort meal, I always tend to overeat, specially in winters when you have the fresh green garlic.The combo is Kadhi and Khichdi with one or two veggies on the side.We normally make the potato onion side dish .

The Kadhi is very mild, the consistency is medium, rather on the thinner side.There is no turmeric used and should always be cooked in ghee.The curd used for the curry should be little sour or else one can add a little citric acid.It gets its sweetness from sugar and the balance of sweet and sour should be perfect.

Coming to Khicdi, it is made in various ways.For today I have used Pigeon pea with rice, but you could also use split green gram or yellow moong daal.One can make saadi khichdi or vaghareli kichdi.Vaghaar is tempering and this should be always done with ghee.Once the khichdi is cooked one can always induge into extra ghee, which tastes absolutely mind blowing but ...but..well one surely has to watch the inches.

Dungri is onion and Bateka is potatoes in Gujrati. The Dungri Bateka nu Shaak is a delicious side with this meal, it is served with Bhakris. For today I got store bought masala bhaakhris.

Finally we have the fresh green garlic which is sauted in ghee.This is one of the best things a person can eat in winters.Highlight of the meal!! which can be substituted with red garlic chutney . Check out the recipe here.

And now coming to the recipes...




Kadhi
2 tbsp chick pea flour
1 1/2 cups curd
1 tsp ginger , chilly paste
Curry leaves
2 tbsp sugar
Salt to taste

Tempering
2 tbsp ghee
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1 clove
A small piece cinnamon
Pinch asafoetida
1-2 whole red chilly
Curry leaves
Blend curds and chick pea flour with 2 1/2 cups of water.
Add ginger chilly paste, sugar and salt.
Mix well and bring to a boil, stirring continuously.
Temper the curry with the tempering ingredients mentioned in their respective order.
Simmer and cook for a few minutes 
Garnish with coriander.


Vaghareli Khichdi
1 cup rice
1/2 cup pigeon pea / Tuar daal

Tempering
2 tbsp ghee
1/2 tsp mustard seeds
Pinch asafoetida
1 small piece cinnamon
2 cloves
2 -3 whole red chilly
1/4 tsp turmeric powder
1/2 tsp red chilly powder
Salt to taste

Wash and soak the rice and daal separately for an hour.
Cook the daal with salt and turmeric in a pressure cooker for one whistle.
Let the pressure release.
Add the soaked rice to the rice cooker, else put them in a pan.
Add the boiled daal to the rice.
Temper the rice with the tempering ingredients in the order in which they have been mentioned.
Add to the rice daal mix.
Add 3 cups water and switch on the rice cooker.
If making in a pan cook on full and then simmer till the rice is done.

Notes
Daal can be soaked for 2-3 hours prior to cooking, and then added to rice cooker directly without boiling.
While cooking in a pan add the daal first, let it half cook then add rice.
While cooking the daal in a pressure cooker, make sure the water used for cooking is just enough , even if there is about a cup extra, this can go in the khicdi, the khicdi will be softer.
The water added is normally double, but we add little extra to make the khicdi soft.
Extra hot ghee at the time of serving tastes awesome and one can enjoy this lavish treat.


Dungri Bateka nu Shaak
2 onions roughly chopped
4 potatoes, boiled, roughly chopped
1 tomato, roughly chopped
2-3 green chilly
1/4 tsp mustard seeds
Pinch asafoetida
Curry leaves
1/4 tsp turmeric powder
1/2 tsp red chilly powder
Salt to taste

Heat oil.
Add mustard seeds , asafoetida and curry leaves.
Add onions and sauté till translucent.
Add the spices and boiled chopped potatoes.
Add spices including salt.
Add tomato and cook covered for about 5 minutes.



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Wednesday, December 25, 2013

Gujarati Daal Bhaat

BM # 35   Week 4   Day 2


Yesterday I served Gujju breakfast, today it is Gujju lunch. A Gujju household has to have Daal Bhaat Rotli Shaak everyday. Daal Bhaat is daal and rice, while rotli shaak is chapati and dry veggie.The Gujju ladies get up in the morning and keep their cookers on the gas. Normally the cooker has sections, where one section is for daal, the second for rice and the third for vegetable.Once everything has cooked they temper everything separately.


 The Gujjus normally store Tuar Daal for the whole year, but with changing times, people buy monthly stock.Here is the recipe for Gujju daal which is a hot favorite in the family...except for me.My reason for finding it average is the addition of jaggery to it!! I like sweet things to be sweet and salty to be salty but that does not stop me from cooking this bi weekly .The addition of peanuts and dry dates lends it a flavor which is very very delicious. (i remove a bowl for myself before adding the jaggery).



Gujarati Daal
1 cup Tuar daal
2 tbsp peanuts
3-4 dry dates
4-5 kokum flower
1 tomato, chopped into big pieces
2 tbsp jaggery
1" piece ginger, finely chopped
2 green chillies, finely chopped
1/4 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste

Tempering
1 tb sp ghee
1 tbsp oil
1/4 tsp mustard seeds
2 cloves
1"piece cinnamon
1/4 tsp asafoetida
2 dry red chillies
6-7 curry leaves

Wash the daal and pressure cook for 2-3 whistles.
Open once the pressure is released.check if done, else cook till done.
Blend with a hand blender.
Heat  ghee and oil .
Add mustard seeds,cloves, cinnamon,asafoetida,dry chillies and curry leaves.
Add the boiled daal and check the consistency, it should be on the thinner side.
Add green chillies, ginger, red chillies ,turmeric powder and salt.
Add boiled peanuts and dry dates.
Let the daal boil for about 15 minutes.
The consistency will become medium.
Add jaggery and kokum flowers and cook for another 5-7 minutes.
If kokum flowers aren't available, one can add lemon juice.
Garnish with coriander.


I served the daal with a simple Bhinda nu shaak....


Bhinda nu Shaak
250 gms lady fingers, washed, trimmed and chopped 
1 tsp cumin seeds
pinch hing
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilly powder
Salt to taste
Heat oil.
Add cumin seeds and asafoetida
Add the lady fingers, salt and turmeric.
Saute for a few minutes .
Cover and cook till tender.
Add all the spices and mix well.


The rice is simple plain boiled rice, but is tempered with ghee, cloves and cinnamon.


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Tuesday, December 24, 2013

Khichyu

BM # 35   Week 4   Day 1

For the last week of this marathon I shall be cooking Gujarati food.For today it is Khichyu which is served for breakfast. Khichyu is nothing but rice flour which is mixed with water , mildly spiced and cooked. It is then topped with some spicy masala and groundnut oil .The oil is drizzled quite lavishly, one surely can avoid it, but of course the taste with oil is any day better.

This is actually quite simple and is very light minus the oil. I love to treat myself to this wonderful Khichyu at least once a week for breakfast. No, I do not cook it myself , We have a street vendor with the name..... Maasi nu Khichyu . This guy has a van which is right outside the temple that my hubby visits every day. So while he is praying , I get it packed and wait to reach my work desk where I gorge on this piping hot Khichyu.

1 cup rice flour
1 green chilly , crushed
1 tsp cumin seed
Water
Salt to taste

Boil the water with the crushed green chilly and cumin seed.
Slowly add the rice flour, stirring continuously , so that no lumps are formed.
After you finish adding all the rice flour, it will become like a semi soft lump.
Remove from fire and serve.

This is how we get in the market, but there is another version of Khichyu which needs to cook further....
Continue from where we left..

Remove from fire and place it in a big bowl to cool.
Knead this as though you are kneading a dough.
Make balls out of it, making a thumb impression in the center.
Steam them for 5-10 minutes.

Garnish
Drizzle groundnut oil.
If you do not have ground nut oil, you could use any other oil.



This can also be served with curd and Garlic chutney.



Pics of the vendor selling Khichyu




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Thursday, December 12, 2013

Chaawaran ji Kheerni / Rice Pudding

BM # 35 Week 2 Day 3

For day 3 of the BM I have chosen Chawaran ji Kheerni under desserts. Chawara is rice in Sindhi language and Kheer is milk. The kheerni is similar to payasam , though we all have a slight variation to all the recipes.

This is a dessert which is normally served chilled, but some people like to have it hot too. It is normally made on festivals, but well I don’t need a excuse to make it, It is quick, delicious and without ghee , so that makes it a little quilt free, though the sugar content is slightly on the higher side. Anyway coming to the recipe...


½ cup rice, washed , soaked and cooked
1 lt full fat milk
¼ tin condensed milk / sugar to taste
½ tsp cardamom powder

Garnish
Almonds / nuts
Rose petals

Boil the milk.
Add the cooked rice and cook on slow fire till the milk is reduced to half.
Add condensed milk and cardamom powder.
The milk and rice should have blended by now, but if not, cook further till they blend.
Check the sweetness, to your taste.
One can avoid the condensed milk or sugar and add sugar free too.
Remove from fire and pour into individual cups.
Garnish with almonds and chopped rose petals.
To chill, bring it to room temperature and then place in the refrigerator.


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Wednesday, December 11, 2013

Caramel Pudding


BM # 35 Week 2 Day 2



For the second week of this marathon and desserts as my theme I will make a   Caramel Pudding today.This is a pudding that my family loves, specially my daughter and her little three year old. Every time he comes I try and make a small bowl for him, and try to shape it in different moulds .

This pudding is one of the simplest puddings with caramel.The caramel lovers simply can't do with one bowl .Now the intensity of the caramel is very very personal, I like my caramel to be nice and golden , towards the darker side, but you can always keep it light golden.Again one has the option to set the caramel like I do , or merge it. In that case you have to caramelized the sugar and pour the milk mix right away, you should not set the melted sugar. The taste in both cases is different .
Garnishing the dessert with zest is also optional, if you wish you could add nuts in your pudding, though it tastes equally good without them too. I being a chocolate fan poured some chocolate syrup, again this is optional.So friends go on make the pudding with so many options to suit your taste buds.




Pudding
500 ml milk
4 gms agar agar
Vanilla essence
Sugar to taste

Caramel
2-4 tbsp sugar

Garnish
Lemon zest
Orange zest
Pecans

Take a aluminum pan and sprinkle sugar in it.Place this over medium heat, let the sugar melt and turn to a deep golden.
Remove from fire and let it cool.
Boil milk .
Add agar agar and let it dissolve completely.
Add sugar and let it boil for 2 boils.
Switch off the gas and add vanilla essence.
Pour this into the prepared pan while it is still hot.
Let it cool down and once it comes to the room temperature, you. will observe the pudding has set.
Place in refrigerator to chill for at least 2-3 hours .
I prefer to leave it overnight.
De mould the pudding.
Garnish with chocolate sauce , lemon zest,orange zest and pecans.




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Tuesday, December 10, 2013

Gulkand Barfi


BM # 35 Week 2 Day 1


Desserts is such a big category and so much can fit into this.I love making western desserts, at the same time I love making Indian desserts too .I find them so traditional and like to give them my twists .For this week my theme is desserts and for today I am making a Gulkand Barfi.

This is a barfi which I made long back, I had some ricotta cheese and was wondering how to finish .Sandhya came to my rescue as she had posted the recipe for this barfi .I had book marked the recipe and gave it a twist by sandwiching it with Gulkand. For the original recipe and step by step pics please refer Sandhya's post.

15 oz container Ricotta cheese
400 ml tin condensed milk
1 tsp ghee
1 tsp Cardamon powder

Stuffing

Garnishing
Pinch saffron
Pistachios
Rose petals

Combine ricotta cheese and condensed milk over low heat.
Keep stirring.
You will have to stir this for about 20-30 minutes, till the mix dries up and leaves the sides of the pan.
Add cardamom powder and mix.
Remove from heat and transfer keep stirring so that it cools a little.
Transfer half of the mix to a greased tray.
Spread a thin layer of gulkand.
Spread the rest of the mix on gulkand.
Smooth the surface to make it even.
Garnish with saffron, nuts and rose petals.

I put this in muffin moulds and spread a layer of gulkand and topped it with the barfi mix.
After an hour I de moulded the barfi and garnished.



The taste of the barfi was very pleasant, though I wish I had put a thinner layer of gulkand. It was a little on the sweeter side,  I like my sweets a little extra sweet, but rest of the family prefers mild sweetness, and everyone gets a excuse not to eat, unless I feed them personally.






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