Rice Khichu

Ingredients   1 cup Rice Flour  ½ tsp Green Chillies (chopped)  ¼ tsp Chilli Powder  1 tbsp Fresh Coriander (finely chopped)  ½ tsp Cumin Seeds (jeera)  ¼ tsp Soda-Bi-Carbonate  A pinch of Hing (asafoetida)  2 tbsp Oil  Salt to taste

Preparation Time

 Method

• Take a wide vessel (handi) and put 2 ½ cups of water in it.
• Put it over the flame and bring it to boil.
• Now add chilli powder, cumin seeds, soda-bi-carb, green chillies, salt and a pinch of hing into it.
• Mix well and let it boil for few minutes.
• Now slowly add rice flour and keep stirring so that no lumps are formed.
• Cover the vessel with a lid and cook for 10 more minutes.
• Now put oil and coriander and mix it properly.
• Serve hot Rice Khichu with papad.

Khaman Dhokla

Ingredients  Rice - 1 cup Soda bicarb - ½ tsp Horse bean  - 1 cup Oil - 2 tbsp Split green gram  - 1 cup           Red chili powder - 2 to 3 pinches Sour buttermilk - 3 cups   Coriander finely chopped - ½ tbsp Green chilies crushed fine - 2 Salt to taste Finely grated Ginger  - ¼ tsp

Preparation Time     45 minutes

 Method

• Mix the rice and pulses.
• Wash, drain and dry on a clean cloth for a few hours. The grains should be completely dried. 
• Grind to a coarse flour in dry grinder or at the flourmill. This flour should be like very fine in texture. Store in airtight container and use as required. Will keep good upto 2 months.
• To make khaman, take 1cup flour in a bowl. Add buttermilk, and mix well.
• Keep- aside for 4-5 hours. 
• Dissolve soda-bicarb in the oil. Add to batter. Mix all ingredients except red chili powder and coriander. Pour immediately in a 6" diameter. And 6” thick greased mould. 
• Steam over water either in a cooker or steamer for 10-15 minutes (without the whistle if using a pressure cooker).
• Pierce knife, and check, it should come out clean if done. Sprinkle the chili powder and coriander, and steam again for 2-3 minutes. Cut into squares or diamonds.
• Serve hot with coconut chutney or coriander chutney.

Khakra

Ingredients   2 Cups flour  1 Cup kasoori methi  2 tbsp Red chilli powder  4 tbsp Ajawin  2 tsp Salt  6 tbsp Ghee

Preparation Time

 Method

• Mix flour, kasoori methi and ajwain.
• Add salt, ghee and red chilli.
• Add water to make dough.
• Keep it for1/2 an hour.
• Roll out patties from this dough
• Place it in tortilla maker and close its lid.
• Keep it till it turns crisp.
• Serve it with green chutney.

Gujarati Tuvar Dal

Ingredients   1 Cup split red gram  1 Tomato chopped finely  2 tbsp Oil  4 Cups water  1 tsp Mustard seeds  1 tsp Cumin seeds  1 tbsp Finely chopped ginger  2 Green chillies slit  1/2 tsp Asafoetida  1/2 tsp Turmeric powder  1 tsp Lemon juice  Jaggery and salt to taste  4 Curry leaves

Preparation Time

 Method

• Soak the split tuvar dal in water for about an hour.
• Combine turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked.
• Heat over medium flame until it comes to a boil.
• Now reduce the heat and cook it for 20 minutes, until the gram is fully cooked.
• Heat oil and add mustard seeds, cumin seeds and then asafoetida.
• Fry over medium heat for about 2 minutes till the seeds splutter.
• Mix this with the cooked red gram and let it come to a simmer.
• Add rest of the ingredients and simmer for 10 minutes.

Fafda

Ingredients   2 cups Besan  1/4 tsp Baking Soda  1/4 tsp Ajwain  1/4 tsp Turmeric Powder  1 tbsp Oil  1/2 tsp Salt

Preparation Time

 Method

• Mix the besan, soda, ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it and knead into soft dough.
• Take a portion of the dough and place it on a greased surface.
• With base of your palm, flatten the dough and then, cut out 2" strips from it.
• Fry these strips over medium heat until crisp. Let them cool.
• Fafda is ready to eat. Serve with spicy chutney.

Bhakri

Ingredients   Whole wheat flour - 2 cup  Cumin seeds - 1 tsp                         Ghee - 2 tbsp  Salt to taste

Preparation Time     30 minutes

 Method

• Seive the flour and the salt together.
• Add the ghee and cumin seeds to the flour.
• Add enough water and prepare into firm dough. Keep aside for 15 to 20 minutes.
• Divide into 12 to 14 equal portions. Roll out each portion like a chapathi.
• Roast each round on both sides on a pan till golden brown, putting light pressure with a spatula or a cloth cushion on the bhakri so that it cooks evenly.
• Serve hot braised with a tsp of ghee with any vegetable of your choice.

Baked Methi Muthiya

Ingredients   1 pinch Pepper  1/4 tsp Red Chilli Powder  1/2 tsp Kasuri Methi  2 tbsp Oil  1 pinch Asafoetida (optional)  1/2 cup Besan Flour  1/2 cup Wheat Flour  1 tsp Salt

Preparation Time

 Method

• Pre heat the oven to 350 degree F.
• Add all the ingredients (except oil) with little water.
• Now add oil and knead it well.
• Make equal small balls and flatten them with your palms.
• Bake them until they turn crispy and golden brown in color.
• Remove it from heat and enjoy it hot.

Paneer Bhurji

Ingredients Paneer (Indian cottage cheese) – ½ kg Red chili powder – 1 tsp Turmeric powder – ½ tsp Tomato (big) – 1 Cumin seeds – ½ tsp Onions – 2 Salt to taste Coriander leaves – a few sprigs Oil – 2 tbsp

Preparation Time 30 minutes

Method

• Cut paneer into small cubes and grate a little portion of it.
• Finely chop the onions and tomato.
• Heat oil in a pan.
• Add the cumin seeds and onions and fry on medium flame for 5 – 8 minutes or till golden brown.
• Then add the tomatoes, turmeric powder and red chili powder, paneer and salt.
• Cook covered for 5 minutes.
• Serve hot after garnishing with coriander leaves.
• Grated paneer gives a creamy taste to the dish.

Achari Paneer

Ingredients 1 cup Paneer (cottage cheese), cubed 1 tsp Fennel Seeds (saunf) ¼ tsp Mustard Seeds 5 to 6 Fenugreek Seeds (methi) 1 tsp Onion Seeds (kalonji) ½ tsp Cumin Seeds (jeera) ½ tsp Asafetida (hing) 1 Onion, sliced ½ tsp Turmeric Powder (haldi) ½ tsp Chili Powder ½ tsp Black Salt (sanchal) ¾ cup Curd 1 tsp Plain Flour (maida) 3 tbsp Coriander, chopped 1 tbsp Oil Salt to taste

Preparation Time

Method

• Take a small bowl and mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida.
• Heat oil in a pan and add the seeds mixture.
• When the seeds start crackling, add onion and sauté till it turns translucent.
• Add the paneer, turmeric powder, chili powder, black salt and stir fry for sometime.
• Add in the curd and sprinkle the plain flour. Mix the preparation well.
• Sprinkle coriander and salt and bring the mixture to a boil.
• Remove from heat and serve hot, with rice or rotis.

Pongal

Ingredients White rice – 1 cup A few curry leaves Red gram – ½ cup Asafoetida – a pinch Fresh ground pepper – ¼ tsp Ghee – 1 tbsp Whole peppercorns – ¼ tsp Oil – 1 tbsp Salt -1 tsp Green coriander – 1 tbsp Green chilies - 4

Preparation Time 50 minutes

Method

• Wash rice and pulses and drain water completely.
• In a large sauce pan, heat ghee and oil on medium heat. Slit green chilies length wise. Fry the green chilies, curry leaves, pepper powder and peppercorns.
• Add the rice, pulses and asafoetida to this and fry for 3 minutes.
• Add 4 1/2 cups of water, salt and cover the sauce pan.
• Cook it on medium heat till rice and dal become very soft and keep stirring in between to avoid burning. Add more water if necessary.
• Garnish with coriander.
• Serve hot with coconut chutney.

Masala Pesarattu

Ingredients Split green gram(without skin) – ½ kg Cumin seeds – 1tsp Salt to taste Green chilies – 5 Finely chopped onion - 1 Coriander leaves – 2 tbsp Vegetable oil Few curry leaves Chopped ginger -2 inch

Preparation Time 40 minutes

Method

• Soak the pulses in water for about 4 to 5 hours.
• Drain the water from the pulses and add ginger pieces, coriander, curry leaves, cumin seeds and salt.
• Make a paste of these ingredients, but let it be coarse but not fine.
• Heat the tava / pan and spread little the paste on it just as you do it for a dosa.
• Sprinkle a few drops of oil over it and also sprinkle the chopped onions over it.
• After it turns golden brown remove it from the tava.
• Serve hot with a pickle.

Kolmi Bhath

Ingredients Basmati rice – 250 gms Curry leaves – few Green chili – 3 Mustard seeds – 1 tsp Prawns – 500 gms Asafoetida – a pinch Sesame seeds – 1 ½ tsp Water – 500 ml Coriander seeds – 1 tsp Salt to taste Cloves – a few Oil – 2 tbsp Coriander leaves – 25 gms Kopral (dry coconut) – 3 tsp For Marination Turmeric powder – 1 tsp Chili powder – 1 tsp Lemon juice – of 1 lemon Salt to taste

Preparation Time 40 minutes

Method

• Marinate the prawn with turmeric powder,chili powder, limejuice and salt.
• Wash the rice and soak for 20 – 25 minutes.
• Roast coriander seeds, cumin seeds,sesame seeds, bay leaves, cloves and dry coconut.
• Slit the green chili.
• Heat oil in a thick bottomed pan and add mustard seeds. When they crackle, add curry leaves, asafoetida, green chili, then the spices and marinated prawns.
• Saute for 2 minutes. Add water and bring it to a boil.
• Add rice and initially cook on a high flame, when the water dries up, cook on a slow flame with lid on, till the rice is done.

Appam

Ingredients Boiled rice – 200 gms Coconut milk or tender coconut water - 1 cup Horse bean – 2 tsp Baking soda - ¼ tsp Fenugreek seeds - ¼ tsp Salt - ¼ tsp

Preparation Time 25 minutes

Method

• Soak boiled rice, horse bean and fenugreek seeds for 3-4 hours and grind nicely.
• Leave this flour overnight to get sour.
• Add coconut milk/tender coconut water,salt and baking soda to the flour.
• Heat a thick pan.
• Pour a laddle of flour inside the pan. Shake the pan in a circular motion so that the flour spreads and expands along the edges or spread it with the help of the laddle.
• Cook covered for a few minutes until the appam becomes soft.

Paneer Bhurji

Ingredients Paneer (Indian cottage cheese) – ½ kg Red chili powder – 1 tsp Turmeric powder – ½ tsp Tomato (big) – 1 Cumin seeds – ½ tsp Onions – 2 Salt to taste Coriander leaves – a few sprigs Oil – 2 tbsp

Preparation Time 30 minutes

Method

• Cut paneer into small cubes and grate a little portion of it.
• Finely chop the onions and tomato.
• Heat oil in a pan.
• Add the cumin seeds and onions and fry on medium flame for 5 – 8 minutes or till golden brown.
• Then add the tomatoes, turmeric powder and red chili powder, paneer and salt.
• Cook covered for 5 minutes.
• Serve hot after garnishing with coriander leaves.
• Grated paneer gives a creamy taste to the dish.

Achari Mutton

Ingredients Mutton – 800 gms Cloves - 5 Chopped Coriander leaves – ½ cup Onion seeds – 1 tsp Mustard oil - 7 tbspFenugreek seeds – ½ tsp Chopped Ginger – 2 tbsp Fennel seeds – 1 tsp Chopped Garlic – 1 tbsp Cumin seeds – ½ tsp Mustard seeds – 1 tsp Turmeric powder – 1 tsp Onions, medium - 4 Red chilies, whole - 8 Salt to taste Red chili powder – 1 tsp Tomato medium Sized- 4

Preparation Time 45 minutes

Method

• Wash and cut the mutton into small pieces.
• Cut the onions and tomatoes.
• Roast the whole spices separately and grind everything coarsely.
• Heat the oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and fry the onions till brown.
• Add the chopped ginger-garlic.
• Then add coarsely ground masala powder.
• Stir-fry for half a minute, stirring all the time.
• Now add mutton, stir fry on high flame heat up till mutton pieces are well browned.
• Add the tomatoes, turmeric powder, red chili powder and salt and mix well.
• Stir-fry till oil leaves the masala.
• Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
• Stir-fry till the mutton is fully done.
• Adjust the flavor and serve hot decorated with coriander leaves.

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Bangla Khichdi

Ingredients 1 Cup rice (washed and soaked for 30 minutes) 1 Cup masoor dal (washed and soaked for 30 minutes) 1 tbsp Channa dal (washed and soaked for 30 minutes) 1 Bay leaf 3 Green cardamoms 1" Stick cinnamon 3 Cloves 1/2 tsp Cumin seeds 10-12 Tiny onions, peeled 10-12 Baby potatoes, washed clean 1/2 Cup peas, shelled 1 Carrot, diced 1 tsp Ginger, grated 1 tsp Garlic, grated 3-4 Green chilies, finely chopped 1/2 tsp Turmeric powder 1/2 tsp Garam masala powder Salt to taste 5 Cups water 4 tbsp Ghee Chopped coriander leaves, for garnish Curd and chutney, to serve

Preparation Time

Method

• Drain dals and rice in a colander and keep aside.
• Semi crush spices (cardamom, cinnamon and cloves).
• Heat 3 tbsp ghee in a large heavy skillet.
• Add cumin seeds, bayleaf and crushed spices.
• Add ginger, garlic and chilies. Stir-fry for a moment.
• Add onions and potatoes (with skin). Stir-fry for 2 minutes.
• Add carrot, peas, turmeric, garam masala and salt.
• Add dals and rice. Gently stir-fry for 1 minute.
• Add water.
• Stir, bring to a boil, cover and simmer till done.
• When done, pour remaining ghee and sprinkle coriander leaves.
• Serve piping hot, with curd and chutney.
• Bangla Khichdi is ready.

Alu Kabli

Ingredients 300 gm Potatoes (boiled, peeled) 100 gm Black grams (soaked, boiled) 4-6 tbsp Lime juice 2 tbsp Chopped coriander leaves 1/2 to1 tsp Chilli powder Salt to taste

Preparation Time

Method

• Cut the boiled potatoes into thick slices or 1/2 inch cubes.
• Allow to cool the potatoes thoroughly before tossing in all other ingredients.
• Do not break up the potato pieces.
• Alu Kabli is ready, serve cold.