PAPAD ROLL

PAPAD ROLL

Ingredients: Papad: 6 Potatoes: 2 (finely chopped) Tomatoes: 1(finely chopped) Green peas: ¼ cup Carror: 2 (finely copped) Onion: 1 (finely chopped) Beans:8-10 (finely chopped) Cauliflower: 4-5 (finely chopped) Black salt: a pinch Cumin seeds: 1 tsp Amchoor powder: ½ tsp Chat Masala: ½ tsp Garam masala powder: ½ tsp Red chilly Powder: ½ tsp Green chillies: 3 (chopped finely) Tomato Sauce:2 tsp Green Chilly Sauce: ½ tsp Red Chilly Sauce: ½ tsp Soya Sauce: 1 tsp Ginger: 1inch piece Garam Flour: 2 tsp oil for deep frying Salt to taste METHOD:

• Boil the green peas and potatoes till done. When cool, peel the potatoes. Mash the green peas and potatoes till smooth.

• Blanch all other vegetables viz carrots cauliflower, beans.

• Heat a little oil add cumin seeds chopped ginger, green chillies and onion Fry till onions becomes golden brown.

• Add all the blanched vegetables, potaoes, green peas and tomatoes. Mix well.

• Add all the sauce. Mix well. Saute it for 2 minutes.

• Add amoohar powder, chat Masala,red chilly Powder,garam Masala Powder, Black salt and salt. Mix well and saute it for 5 minutes

• Divide the mixture into six equal portions. Stuff the papads with this mixture and roll into cylindrical shapes.

• Make a paste of gram flour with one tablespoon of water.

• Dip the papads in water for a one second.

• Place one portion of the vegetable mixture on one side of a papad and spread evenly. Apply gram flour paste on the edges of the papad and roll. Fold the edges of the papad inwards taking care that the mixture does not come out

• Deep fry the papad rolls in hot oil till crisp and brown.

• Drain onto an absorbent paper. Cut into small pieces.

• Serve hot Papad roll with green chutney.

GUJIYA

GUJIYA

Gujiya is a famous sweet dish from North India. It is generally prepared on the occasion of Holi, chatt (in Bihar & Jharkhand) and in TIJ.

Ingredients: For the Cover: Maida: 500 Gms Ghee: 7-8 tbsp Warm Water: for knidding the dough For the filling: Khoya: 300 Gms Sugar Powder: 350 Gms Sooji: 1/3 cup Raisins (Kismis): -6-7 Almonds: 7-8 (cut into thin strips) Cardamom Powder: 3-4 tsp Jaifal Powder: ½ tsp

Oil or ghee: for deep frying

METHOD:

• Mash the Khoya and fry it in a kadhai / deep pan till light brown in color.

• Add sugar and cardamom powder into the Khoya and mix well.

• Add almonds, cashews, coconut raisins and jaifal powder.

• Fry for 2 minutes and remove from the heat.

• Allow it to cool.

• The mixture will look like:

• Mix the six tablespoons of ghee with the Maida.

• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.

• Mix it well and kept it aside for half-an-hour

• Now add some water and knead lightly.

• Keep adding water as required and knead into soft but tight dough.

• Set aside and cover with a damp cloth for about 15 minutes.

• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.

• Fill half the round with the Khoya mixture, fold it and seal the round, twisting the edges inwards. Alternatively, Gujiya moulds can also be used are easily available in any Indian store or market.

• If you are using the mould then place the rolled dough ball in a greased Gujiya mould and fill a tbl.sps of filling mixture on one side.

• Moisten the edges of the round and fold one side of the mould over the other.

• Remove the excess edges and reuse. Take care that the filling does not comes out.

• Prepare all the Gujiya and spread on a cloth.

• The mould looks like this:

• Heat ghee in a kadhai and deep fry the Gujiya in batches on a medium flame.

• When golden brown in color, drain and remove.

• Store for use in an airtight glass jar.

SHRIKHANHD

SHRIKHANHD

Shrikhand is another famous sweet dish from Gujarat. Ingredients: Curd: ½ cup Sugar: 4-5 tablespoon Caradmon: 5-6 Almond: 4-5 Saffron: a few strands Warm milk: 3tbsp For the garnishAlmonds METHOD:

• Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
• Rub the saffron into the warm milk until it dissolves.
• Grind together sugar, cardamom and almond into a powdered form.
• Mix together the hung curds, saffron mixture and cardamom powder in a bowl and churn using a hand blender.
• Place in the refrigerator.
• Serve Gujarati shrikhand cold garnished with slivers of pistachios and almonds.

Sev Tametanu Shak

Hello Friend: This is a Gujarati dish which is quick and easy to make and yet tasty. This curry made with tomatoes and onions. Shaak means sabzi /curry in Gujarati Ingredients: Ripe tomatoes:3-4 Sev: 1 cup Onion: 1(finely chopped) Boiled onion paste: ½ cup Cumin seeds: ½ tsp Ginger paste: 1tsp Garlic paste: 1 tsp Chilly Paste: 1 tsp. Mustard seed:1/2 tsp Garam Masala: 1tsp Jeera Powder: ½ tsp Red Chilly Powder: 1 tsp Coriander Powder: 1tsp Asfotedia: a pinch Green chilly:1 Sugar: 1tsp (optiomal) Salt to taste Water METHOD:

• Heat oil in a kadhai
• Add cumin seeds, mustard seeds, Hing.
• Now add chopped onion. Once the onion start changing color add sugar and mix well.
• Now add ginger paste, garlic paste, chillies paste and onion paste.
• When the onion turns a little brown and oil starts separating, add chopped tomatoes.
• Now add Garam masala powder, cumin powder, turmeric powder, coriander powder, red chilly Powder and salt to taste
• Add 1 cup of water and cook with lid covered for 10 mins
• Add Sev just before serving, or else it will become soggy and mix it properly.
• In Gujarat this curry is served with Thepala or rotis.