Cookery show at Hyderabad

I'm really excited for my upcoming trip to Hyderabad on the 8th of July. I will be holding a cookery demonstration at Hotel One Continent Atria and the proceeds of the show will be donated to the Narayan Seva Sangh and Diksha project. They will be using the donation amount for several humanitarian causes like polio eradication, literacy for girls and purchase of tri-cycles. I love being part of such shows whereby I can reach out to people and do my bit for the society. Watch out for this space, for updates on my trip.

Faraali Fare with Kokilaben Ambani

On Ekadashi a few days ago, my good friend Kokilaben Ambani gave me a surprise visit. Since she was fasting, I thought of preparing food accordingly. The moment I started preparing for Sabudana Khichdi, she interrupted and insisted that she will cook. She was so persistant I couldn't refuse. Within two hours she managed to create a meal that left me speechless. Instead of the standard fasting food like Sabudana Wada and Khichdi, she served an amazing variety of food, ranging from Dahi Wada to Idli-sambhar!

A great cook, Kokilaben loves cooking for her children and grand children, and is always gracious enough to share her recipes with me. I was so impressed by the faraali fare that was laid out by her, I immediately asked her to teach me some of them. They are so good that you'll want to try them even during your non-fasting days. Try them out during the Shravan month– take my word for it that they will turn out great!



FARAALI DAHI WADA

An interesting twist to the regular dahi wada makes this a treat during fast

Serves 5-6

For the wadas
½ cup sanwa millet (samo) flour
¾ cup thickly grated bottle gourd (lauki/ doodhi)
1 tsp ginger-green chilli paste
Rock salt (sendha namak) to taste
1 tbsp arrowroot flour
Oil for cooking

For the curds
2 cups fresh curds (dahi)
2 tbsp milk
A pinch of rock salt (sendha namak)

For serving
½ cup khajur imli ki chutney
¼ cup green chutney (optional)
1 tsp roasted cumin (jeera) powder

For the garnish
2 tbsp finely chopped coriander (dhania) (optional)

For the curds (dahi)
1. Whisk the curds and milk together till smooth.
2. Add the salt and mix well. Refrigerate to chill.

For the wadas
1. Combine all the ingredients, except oil, in a bowl and mix well.
2. Divide the mixture into 10 to 12 equal portions and shape each portion into a round flat wada.
3. Heat a non-stick pan on a medium flame and cook each wada, using a little oil, till both sides are golden in colour; keep aside.
How to proceed
1. Just before serving soak the wadas in a vessel full of water; drain and squeeze gently.
2. Arrange the wadas on a serving plate and pour the prepared curds, khajur imli ki chutney and green chutney on it.
3. Sprinkle cumin seeds powder.
Serve immediately garnished with coriander.





FARAALI IDLI

Surprise yourself with these spongy idlis that taste great with Faraali Sambhar.

Makes approx. 15 idlis

For the idli batter
1 cup sanwa millet (samo)
½ cup sago (sabudana)
1 cup fresh curds (dahi)
2 tsp ginger-green chillies paste
Rock salt (sendha namak) to taste

For the stuffing
1 tsp oil
1 tsp cumin seeds (jeera)
2 tsp ginger-green chillies paste
1 cup boiled and peeled potato cubes
2 tsp sugar
1 tsp lemon juice
Rock salt (sendha namak) to taste

Other ingredients
½ cup roasted peanut powder

For the idli batter
1. Clean and wash the sanwa millet and sago. Drain and keep aside.
2. Combine with the remaining ingredients for the idli and soak for at least 6 hours.

For the stuffing
1. Heat the oil in a broad non-stick kadhai and add the cumin seeds.
2. When they crackle, add the ginger-green chillies paste and sauté for a few seconds.
3. Add potato cubes, sugar, lemon juice, and rock salt and cook for 5 to 7 minutes. Keep aside to cool.
4. Put 1 tbsp of the idli batter into greased idli moulds; layer it with a tbsp of the potato stuffing, sprinkle ½ tsp of roasted peanut powder over this, and top it with a tbsp of the idli batter. Steam for 10 to 12 minutes or till done.
Serve hot with Faraali Sambhar.




FARAALI SAMBHAR

Prepared with the base of vegetables instead of dal, this spicy sambhar is perfect with Faraali Idli.


Serves 4-6

To be boiled and blended into a smooth purée
1 cup bottle gourd (lauki/ doodhi) cubes
1 cup peeled and chopped potato
1 cup peeled and chopped yam (suran)

To be ground into a faraali sambhar powder
5 tsp coriander (dhania) seeds
2 boriya chillies
2 tbsp roasted peanuts
1 tbsp grated dry coconut (kopra)
25mm (1”) stick cinnamon (dalchini)

Other ingredients
½ cup boiled bottle gourd (lauki/ doodhi) cubes
½ cup boiled yam (suran) cubes
Rock salt (sendha namak) to taste
2 tsp oil
1 tsp cumin seeds (jeera)
2-3 boriya chilies
1 tsp lemon juice

1. Heat the prepared purée with 1½ cups of water in a deep non-stick pan; mix well and simmer on a medium flame for 7 to 8 minutes.
2. Add the bottle gourd, yam, ground sambhar powder and rock salt, mix well and bring to boil.
3. For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
4. When the cumin seeds crackle, add the boriya chillies and sauté for a few seconds.
5. Pour the tempering over the boiling sambhar, mix well and simmer for another 5 to 7 minutes.
6. Add the lemon juice and mix well.
Serve hot.

Paneer Snacks on Itunes

I am happy to say that we have launched one of our latest books, Paneer Snacks on itunes.

I loved the way the book looks on my iphone. Each recipe has great photography to it. You can search through the book for a recipe, increase font size on the iphone for all the recipes. What's incredible is that we allow you to record a voice message for each recipe. You can also add your own note to a recipe.

For those who have iphones, its a must buy.

Happy cooking!!!

Birthaday Celebration!

On the 3rd of June, I started of my day as i normally did. I woke up at 6a.m., went for a walk, got ready and went off to work. Little did I expect, that my team of researchers had planned a surprise birthday party for me. They sneaked in the cake and the snacks inside the office before my arrival. The moment I stepped into the office everyone of them wished "Surprise! Happy Birthday!". I was completely taken aback and was left speechless. I was completely overwhelmed by the love that was showered on me.

As the age advances things like birthdays do not matter much. All that matters is that one continues to get the love and affection of near and dear ones. And I think I have a lot to thank God for. When my team asked me to wish for something before cutting the cake, I really couldn't think of anything except for asking God to help me in my journey of life to help others.

SUMMER SOUPS AND SALADS

On The Lighter Side

Soups and clear broths accompanied by salads are a very satisfying meal especially when it begins to get hot. Simple to prepare, they are easy on the pocket and light on the stomach too!
It's no secret that we tend to ingest too many calories, too much saturated fat, and too much sugar. A raw food diet is low in sodium and saturated fat, and high in magnesium, potassium, folate, fibre and antioxidants. While we are aware of the goodness of raw food, many of us find it tedious to eat salads everyday unless someone peps it up for us. If you use a little imagination you can add interest to your meal yourself just by juggling ingredients and mixing them with unusual dressings. .

We’ve created a simple menu of soup and salad that you can serve with garlic bread or a grilled sandwich to make a complete meal. Toss out the heavy gravies and go light this season!



GARLIC VEGETABLE SOUP

Serves this low calorie soup, all laden with nourishing vegetables, with warm whole wheat pita bread to square up your`11111 meal.

Preparation time : 10 minutes. Cooking time : 15 minutes. Serves 2.

1 cup mixed vegetables (carrots, French beans, cauliflower, peas, baby corn), finely chopped
2 tsp finely chopped garlic(lehsun)
¼ cup finely chopped onions
2 tbsp quick cooking rolled oats
1 tsp oil
salt and pepper to taste

For the garnish
2 tbsp chopped coriander (dhania)

1.Heat the oil in a pan, add the onions and garlic and sauté till the onions are translucent.
2.Add the vegetables and sauté for a few minutes.
3.Add 2 cups of water and salt and pepper. Allow it to come to a boil and simmer till the vegetables are tender.
4.Add thef oats and simmer for another 5 minutes.
Serve hot garnished with the coriander.


Moong Osaman

This tangy and light soup works best for detoxification. Moong is easily digestible and this soup contains no spices and little oil. It just has a mild flavouring of curry leaves and lemon juice etc.

Preparation Time: 5 minutes. Cooking Time: 20 minutes. Serves 4.

¼ cup moong (whole green gram)
1 tsp oil
¼ tsp cumin seeds (jeera)
4 to 5 curry leaves (kadi patta)
¼ tsp asafoetida (hing)
Salt to taste
2 tsp lemon juice

For the garnish
2 tbsp finely chopped coriander (dhania)

1. Clean and wash the moong, add 4½ cups of water and pressure for 3 to 4 whistles.
2. Allow the steam to escape before opening the lid.
3. Heat the oil in a deep pan and add the cumin seeds.
4. When the seeds crackle, add the curry leaves, asafoetida and the cooked moong, mix well and bring to a boil.
5. Add the salt, mix well and simmer for another 3 to 4 minutes.
6. Add the lemon juice, mix well and serve hot garnished with coriander.


Barley Vegetable Soup

This soup is loaded with health and taste. Fibre-rich barley is a key ingredient in this soup while the use of vegetable stock and other veggies enhances its health profile. Adding cheese to hot soup causes it to melt and mix in well with soup thereby pepping up the flavour – what more can I say, taste it and you’ll believe me!

Preparation time: 10 minutes. Cooking time: 10 minutes. Serves 4.

2 tsp oil
2 tbsp finely chopped onions
½ tsp finely chopped garlic
4 cups vegetable stock
2 tbsp chopped carrots
3 tbsp tomato purée
1 tbsp chopped tomatoes
Salt to taste
2 tbsp cooked barley (jau)
3 tbsp cooked macaroni
¼ cup finely chopped spinach (palak)
½ tsp dried oregano
½ tsp dry red chilli flakes (paprika)

For the garnish
1 tbsp grated mozarella cheese

1.Heat the oil in a deep non-stick pan, add the onions and garlic and sauté over a medium flame for 2 to 3 minutes, while stirring continuously.
2.Add the vegetable stock, carrots, tomato purée, tomatoes and salt, mix well and simmer for 5 to 7 minutes.
3.Add the barley and macaroni, mix well and simmer for another minute.
4.Remove from the flame, add the oregano and red chilli flakes and mix well.
Serve immediately garnished with cheese.

Handy tip: To cook barley and macaroni, boil a vesselful of water, add the barley and macaroni and boil for 10 to 15 minutes or till they are cooked. Refresh them using cold water, strain and use as required.


CITRUS SALAD

Sweet lime with spring vegetables makes a lovely vitamin C rich summer salad.

Preparation time: 20 minutes. Serves 4.

For the salad
1 cup macaroni, cooked
¼ cup capsicum, chopped
½ cup carrot, chopped and par-boiled
3 spring onions, chopped
1 cup bean sprouts
¼ cup orange, segmented
¼ cup sweet lime, segmented

To be mixed into a mint dressing
¾ cup thick fresh curds(dahi)
3 tbsp finely chopped mint (phudina) leaves
¾ tsp mustard powder
¾ tsp powdered sugar
salt to taste

1.Mix all the ingredients for the salad and chill.
2.Serve chilled with the mint dressing


EXOTIC SALAD

An interesting combination of textures which is dressed with vitamin A enriched flavourful muskmelon dressing.

Preparation time: 10 minutes. No cooking. Serves 4.

1½ cups iceberg lettuce, torn into pieces
½ cup bean sprouts
½ cup broccoli florets, blanched
2 celery stalks, chopped

For the dressing
1 cup ripe muskmelon (kharbooja), chopped
½ tsp roasted cumin seeds (jeera), crushed
3 tbsp chopped coriander
salt and pepper to taste

For the dressing
1.Blend the muskmelon to a smooth purée in a blender.
2.Add the remaining ingredients and mix well. Refrigerate till required.

How to proceed
1.Combine all the ingredients for the salad in a bowl and refrigerate.
2.Just before serving, add the dressing and toss well.
Serve immediately.

for more soup and salad recipes simply click on to
http://www.tarladalal.com/RecipeByMealCourse.asp?id=165
and ://www.tarladalal.com/RecipeByMealCourse.asp?id=137

Memorable Visit to Chennai

One of the best parts of being a known face, is the opportunity to travel to different destinations and meeting new people. Travelling provides you opportunity to learn about new cultures, places and people. In the process, you as an individual become enriched with experiences which subsequently leads to a change in the way you view the world and the people around you.

Recently, I was invited to Chennai by Ladies Circle to conduct a cookery workshop on 27th February.I was really excited to visit this beautiful city, which has unique culture and vibe. It was a fund-raising event for Vidya Sagar.

Vidya Sagar is a voluntary organization based in Chennai, Tamil Nadu, India. The organization works with children and young adults with cerebral palsy, mental retardation, autism, learning disabilities and multiple disabilities: their families and the communities they live in.

The 24 year old organization focuses on the holistic development and education of children and adults with special needs, on demystification of disability, empowering persons with special needs and their families with knowledge and skills, while strongly advocating on issues of inclusion. The organization believes in the right to equality of opportunity, an inclusive society where differences are celebrated, that disability is a development and a human rights issue.

What sets as apart is our belief that all disabled persons (no matter how profound the disability) have a right to education and inclusion.

It is this vision and belief of this organisation that made me want to do my bit for the children of this organisation.

I was greeted by Rakesh and Manjari, two of the many children whose responsibility rests on the shoulders of Vidya Sagar.I was touched by the courage of these children to take up life's challenge with a smile on their face. The show started off with a small speech by Guneet, one of the leading organisers.

It was followed by a demonstration of few of my recipes. The interactive audience made the session truly enjoyable.The event was well-organised and well-attended by 300 women.

Following the demonstration, I along with Mrs. Usha Ramakrishnan, the Chairmerson of Vidya Sagar and Dr. Puna Shankar were asked to a small talk on our respective jobs.

My stay was well taken care by the hardworking members of Ladies Circle group. The members of the group ensured that my needs were well taken care of during the stay. This is one of the few visits that is very close to my heart. I was inspired to continue helping people who are less privileged than we are.

Here are the recipes that I demonstrated to the audience of Chennai...

CHOCOLATE CHEESECAKE

Preparation Time: 10 mins. Cooking Time: 5 mins. Setting Time: 1 hour.
Serves 6.

For the biscuit base
1 cup digestive biscuits, crushed
1/3 cup butter, melted

For the filling
2 lts full fat milk
Juice of 1 lemon
2 tbsp cheese spread
1½ cups chopped dark chocolate
½ cup fresh (100 grams) cream (rich cream)
6 tbsp powdered sugar
2 tbsp milk
1 tsp vanilla essence
1 cup fresh (200 grams) cream, whipped (rich cream)

For the biscuit base
1. Mix the biscuit crumbs with the melted butter and press the mixture into the base of a 175 mm. (7") loose-bottomed pie dish.
2. Chill until firm.

For the filling
1. Melt chocolate with cream on a double boiler. Keep aside
2. Boil the milk when milk starts boiling after 2 minutes add lemon juice. When it curdles, stir once and strain.
3. Immediately mix prepared cream cheese with milk and sugar and blend well in a mixer.
4. Fold in the melted chocolate mixture, cream and vanilla essence. Keep aside

How to proceed
Spread the filling over the set biscuit base and chill until firm.


ROSTI PIZZAS
Preparation Time: 15 minutes. Cooking Time: 15 minutes. Serves 8.
Baking Time: 20 minutes. Baking Temperature: 200°C (400°F).

4 medium potatoes
½ cup chopped onions
1 teaspoon finely chopped green chillies
2 cups boiled mixed vegetables (broccoli, corn, baby corn, etc.) cut into cubes
½ teaspoon dried oregano
¼ cup fresh cream (rich cream)
¼ cup grated mozzarella cheese
2 teaspoons butter
Salt and freshly ground pepper to taste

For the tomato sauce
4 large tomatoes
1 bayleaf (tejpatta)
4 to 6 peppercorns
½ cup finely chopped onions
1 teaspoon chopped garlic
2 teaspoons sugar
½ teaspoon dried oregano
1 tablespoon olive oil or oil
Salt to taste

Other ingredients
Oil for greasing

For the tomato sauce
1. Put the tomatoes in a vesselful of boiling water for 10 minutes.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil in a pan, add the bayleaf and peppercorns and sauté for a few seconds.
5. Add the onions and garlic and sauté for a few minutes.
6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
7. Add the sugar and salt and simmer for some more Time.
8. Finally, add the oregano and mix well. Remove the bayleaf and peppercorns and discard. Keep aside.

How to proceed
1. Parboil the potatoes peel and allow them to cool.
2. Heat a small non-stick pan, add the butter and sauté the onions and green chillies.
3. Grease a 250 mm. diameter baking dish and spread the sautéed onions and green chillies at the base.
4. Sprinkle a little salt and pepper and then grate the potatoes evenly over it.
5. Arrange a layer of vegetables over the potato layer and sprinkle salt, pepper and oregano over it.
6. Pour the tomato sauce over the vegetable layer and finally a layer of cream.
7. Top with cheese and bake in a pre-heated oven for about 15 minutes.
Serve hot.



SPICY MOONG DAL WAFFLES
Preparation Time: 10 minutes.
Cooking Time: 15 minutes.
Serves 4.

¾ cup moong dal with skin
2 to 3 chopped green chillies
2 tablespoons chopped fenugreek (methi) leaves
2 teaspoons gram flour (besan)
a pinch asafoetida
¼ teaspoon soda-bi-carb
2 pinches sugar (optional)
2 teaspoons oil
Salt to taste

Accompaniment
Green chutney

1. Soak the moong dal in water for 3 to 4 hours. Then wash it very well.
2. Blend the soaked dal in a blender with the green chillies and a little water.
3. Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well.
4. Pour a little batter at a time in a preheated waffle iron and bake until crisp. Repeat for the remaining batter.
5. Serves hot with green chutney.


CHEESE AND BROCCOLI TIKKIS

Preparation Time: 15 minutes. Cooking Time: 15 Makes 4 tikkis.

1 tsp olive oil
¼ cup finely chopped onions
1 tsp ginger-garlic paste
1 tsp finely chopped green chillies
½ cup finely chopped broccoli
Salt to taste
¼ cup boiled and grated potatoes
2 tbsp grated mozzarella cheese
¼ cup whole wheat bread crumbs for coating
2 tsp olive oil for cooking

1. Heat the oil in a non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté for 2 minutes while stirring continuously.
2. Add the broccoli and salt and sauté on a slow flame for another 5 to 7 minutes or till the broccoli is almost cooked.
3. Remove from the flame, add the potatoes and mix well. Keep aside to cool.
4. Divide the mixture into 4 equal portions and shape each portion into small rounds.
5. Press a little in the centre of each round to make a depression and put 1½ tsp of cheese and shape them into flat tikkis (approximately 1½” in diameter).
6. Roll them in the bread crumbs. Keep aside.
7. Heat a non-stick pan and cook each tikki using ½ tsp of oil till they turn golden brown on both the sides.
8. Cut each tikki into 2 pieces and serve hot.


OATS AND ORANGE RABADI
Preparation time: 15 minutes. Cooking time: 25 minutes. Serves 4.

½ cup orange segments
1 tsp sugar
¼ tsp ghee
1½ tbsp quick cooked rolled oats
2 cups low fat milk (99.7% fat-free, readily available in the market)
4 sachets sugar substitute (1gm each)
1 tbsp low fat mava (khoya), recipe below
1 tbsp skim milk powder
¼ tsp cornflour mixed with 2 tbsp low fat milk (99.7% fat-free, readily available in the market)
2 tsp orange flavoured drink mix (preferably Tang)

For the garnish
1 tbsp orange segments

1. Heat a small non-stick pan, add the orange and sugar, mix well and cook on a medium flame for 2 to 3 minutes.
2. Remove from the flame and keep aside to cool. When cool, refrigerate to chill.
3. Heat the ghee in a non-stick pan, add the oats and sauté for few seconds.
4. Add the milk, sugar substitute and mava, mix well and simmer over a low flame for 8 to 10 minutes.
5. Add the milk powder and cornflour paste, mix well and simmer for 5 to 7 minutes or till it thickens, while stirring continuously.
6. Remove from the flame and keep aside to cool. When cool, refrigerate to chill.
7. Add the orange drink mix and cooked orange segments to the chilled rabadi and mix well.
8. Serve immediately garnished with orange segments.

Low Fat Khoya (Mava)

Preparation Time: 5 minutes. Cooking Time: 15 minutes. Makes 1½ cup.

1 cup skim milk powder

1 Combine the milk powder with 6 tsp of water in a bowl and make a hard dough.
2 Wrap the dough in a thin cloth and place in a sieve
3 Place this sieve on a pan of boiling water and cover it with a lid. Let it steam for 10 minutes, then it take of the flame and keep aside.
4 Once the dough has cooled, remove the cloth and grate the dough to make the khoya.

MAKAR SANKRANTI

Makar sankranti is also known as kite’s day. It is celebrated on 14th January every year. It is the day when according to the Hindu astronomy the sun enters the rashi (zodiac) of Makara (Capricorn). It is a holiday when every family can be meet outdoors 'cutting' each other's kites. This immensely popular kite flying festival is held in all the important cities of Gujarat. A plethora of designer kites are also put on display. People surrender themselves to the joy of kite flying.

The sky-since morning to evening-remains dotted with vivid splashes of colour The excitement does not end with nightfall, which is the time for illuminated box kites, often in a series strung on one line, to be launched into the sky. Called "tukkals", they add a touch of splendour to the dark sky.

The International Kite Festival is always held in Ahmedabad, to coincide with the festival of Makar Sankranti. It is a joyous day, with a bright sun, clear skies and breezes strong enough to lift innumerable kites aloft. It is in fact a celebration to mark the end of winter, when the heat of summer is still to come. Kites are flown all over Gujarat, and Ahmedabad and Baroda become cities of kite-flyers, when all other work is forgotten and cares are put aside for the morrow. Besides the primary kite flying, the participants and spectators at the festival can also enjoy the cuisine and the crafts of the state. To be in any one of these places during this festival is to feel the heart and pulse of Gujarat and its people.

People of all ages gather on terraces or rooftops and engage in kite flying. There is music in the air and traditional delicacies are especially prepared for this day.
One of the sidelights of the festival is the Patang Bazaar, which is open 24 hours a day in the heart of Ahmedabad during the Makar Sankranti week. A visit to this bazaar in the middle of the night proves beyond all doubt that the entire population of the city is obsessed with patangs and they crowd the streets and buy their stocks while haggling and enjoying through the night.



Special traditional food is eaten, usually in the open field or a park, or in the garden of one's home. For those who needed food for sustenance, delectable dishes such as surati jaman, oondhiyu, kathiawadi bhanu, til chikki, khichada and others, typical of Gujarat, is served. Even for the religious, it is a time to rejoice, for it marks the movement of the sun into the Northern Hemisphere. The gods who are believed to have slumbered for six long months are now awake and the portals of heaven are thrown open. Devotees throng the temples of the city and distribute alms freely.




OONDHIYA

A classic Gujarati recipe.

Cooking Time : 60 mins.
Preparation Time : 30 mins.
Serves 6.

1/2 kg. Surti papdi
1/2 kg. purple yam (kand)
1/2 kg. yam (kand)
250 grams small potatoes
250 grams sweet potatoes (shakkariya)
250 grams small brinjals
3 bananas
1 recipe methi muthias
1 tablespoon carom seeds (ajwain)
2 teaspoons green chilli-ginger paste
1/4 teaspoon soda-bi-carb

To be ground into a masala
1/2 fresh coconut, grated
3/4 cup chopped coriander
1/2 cup green garlic, chopped
4 teaspoons coriander-cumin seed powder (dhana-jeera)
1 tablespoon green chilli-ginger paste
2 teaspoons chilli powder
4 teaspoons sugar
1 tablespoon lemon juice
salt to taste

For the tempering
1/4 teaspoon asafoetida (hing)
6 tablespoons oil

1. String the Surti papdi, taking care not to separate the 2 sides.
2. Wash the papdi, put the carom seeds, soda bi-carb and salt and mix well.
3. Peel the purple yam, yam and sweet potatoes and cut into big pieces.
4. Peel the potatoes.
5. Make a criss-cross slit in the potatoes and brinjals taking care not to separate the segments. Keep aside.
6. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
7. Fill half the masala mixture into the slits of the potatoes, brinjals and bananas. Keep the remaining half for later use.
8. Heat the oil in a pressure cooker and add asafoetida.
9. Add the Surati papdi, potatoes, yam, purple yam and brinjals and 1/2 cup of water and pressure cook for 2 whistles.
10. Allow the steam to escape and open the pressure cooker.
11. Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
12. Cook on a slow flame till the bananas are tender, stirring occasionaly.
13. Serve hot.

Tip
Oondhiya is traditionally served with puris and shrikhand.



DAKOR NA GOTA

A speciality from the village of Dakor in Gujarat.

Preparation Time: 30 min.
Cooking Time: 15 min.
Serves 4.

1 cup Bengal gram flour (besan)
½ cup semolina (rawa)
1 teaspoon green chilli-ginger paste
1 teaspoon cumin seeds (jeera)
½ teaspoon turmeric powder (haldi)
½ teaspoon chilli powder
½ teaspoon garam masala
1 teaspoon fennel seeds (saunf)
1 teaspoon whole coriander seeds
1 tablespoon sesame seeds (til)
1 tablespoon whole peppercorns
A pinch soda-bi-carb
2 tablespoons sugar
½ teaspoon citric acid crystals (nimbu ke phool)
3 tablespoons oil
2 tablespoons chopped coriander
Salt to taste

Other ingredients
Oil for deep frying

1. Combine all the ingredients in a mixing bowl and make a batter using 1/2 cup of water.
2. Allow the batter to stand for 15 to 20 minutes.\
3. Stir vigorously and deep fry small pakodas on gentle heat so that the insides cook as well.
4. Drain on absorbent paper and serve hot with sweet chutney.

Tips
If you do not have citric acid crystals at home, you can use 1 tablespoon of lemon juice.



WHEAT KHICHDA

This is a typical Gujarati sweet and spicy khichda. You can use jaggery instead of sugar to get a darker colour. Spicy khichada, a variation of the original, can be made by omitting sugar and by adding very little jaggery.

1 kg soaked and coarsely pounded wheat (chadela ghau)
400 gm toovar (arhar) dal
50 gm split Bengal gram (chana dal)
750 gm sugar
50 gm broken cashew nuts
50 gm raisins
50 gm khus khus (poppy seeds)
250 gm grated ginger
100 gm dry grated coconut
50 gm sliced dried dates (kharek)
2 tsp green chilli- ginger paste
4 small sticks of cinnamon (dalchini)
4 cloves (laung)
¼ tsp turmeric powder (haldi)
150 gms ghee

For the wheat (chadela ghau)
1. Soak the wheat overnight in water
2. Drain water and dry the wheat thoroughly by spreading evenly on a cloth placed in the sun.
3. Pound till the skin comes off. Store in a container and use as required.

For the khichda:
1. Cover the wheat overnight with wet cloth.
2. Add enough water to cover the wheat and keep aside for 3 hours
3. Cook in pressure cooker until soft and keep aside till the grains swell.
4. In another vessel, boil toovar dal, chana dal and kharek, do not over cook
5. Remove from flame, and mix with wheat and boil again.
6. Add turmeric, khus khus, cashews, raisins, grated ginger, dry grated coconut
7. Heat ghee, add cinnamon, cloves, fry for a while and add to the wheat mixture
Cook for a few minutes
Serve hot.




SOFT TIL VADIS

Another great version of til-gul – the perfect option for those who wish to avoid harder whole-til laddoos.

Preparation time: 15 minutes.
Cooking time: 10 minutes.
Makes 20 vadis

1 cup roasted groundnut powder
2 cups roasted til (sesame) powder
3 cups grated gur (jaggery)
¼ cup grated roasted dry coconut powder
1 tbsp ghee
½ tsp jaiphal-elaichi (nutmeg-cardamom) powder

1. Put the ghee into a heavy-bottomed pan.
2. Add the gur and stir continuously, till the gur melts, but take care not to let it caramelize.
3. Take it off the heat.
4. Add all the other ingredients and stir thoroughly.
5. Immediately transfer into lightly-greased thali or tray.
6. Make a grid of diamond-shaped cuts.
7. Separate into vadis on cooling.