Stir Fried Green Beans with Fresh Coconut & Simple Spices (Khatta Meetha Phali)

Indian Vegetarian Main Course Special

Gujarati Cuisine

Stir Fried Green Beans with Fresh Coconut & Simple Spices (Khatta Meetha Phali)

Serves 2

Ingredients:

For Spice Paste:

Medium Dried Red Chillies- 4 No’s

Cumin Seeds-

Coriander Seeds-

Grated Fresh Coconut-

Rock Salt-

Green Beans- Blanched & Sliced

Oil-

Rai-

White Sesame (Til)-

Haldi-

Hing-

Coriander Powder-

Curry Leaves-

Tamarind Pulp-

Jaggery-

Method:

For Spice Paste:

In a Pan, Dry Roast the Red Chillies, Cumin Seeds, Coriander Seeds, Grated Fresh Coconut till Coconut is Golden Brown  

Add this Roasted Spice mixture & Rock Salt in a Mortar Pestle

Add Water; Make a Fine Paste & Keep Aside

Blanch the Green Beans, Cut in Even Slices & Keep Aside

In a Pan, Heat Oil on High Flame for Stir Frying, Add the Blanched Green Beans, Rock Salt, Stir Fry till Crispy & Keep Aside

Heat Oil in a Pan, Add Rai, Til, Ground Masala, Dry Masalas (Haldi, Hing, Coriander Powder) & Sauté

Add Curry Leaves & Sauté till Crisp

Sprinkle Water & use the Bhunna Technique to Fry the Masalas

As Oil starts to Rise on top, Add the Tamarind Pulp for Sourness & Jaggery for Sweetness

Check to see if the Spices are cooked, Add Beans

Toss all together & Sprinkle some Water if needed

Cover & let the Beans steam in the Residual Gravy

Serve Hot with Phulka/ Rice, Gujarati Daal & Curd for a complete Gujarati Daal!

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Gujarati Daal

Indian Vegetarian Main Course Special

Gujarati Cuisine

Gujarati Daal

Serves 2

Ingredients:

Toor Dal- 1 Cup Soaked & Boiled with Salt

Ginger- Crushed/Chopped

Green Chillies- Slit

Jaggery-

Kokum-

Fresh Coriander Leaves-

Potato- Boiled & Chopped

Peanut-

Salt-

For Tempering:

Ghee-

Bay leaf-

Cumin Seeds-

Rai-

Cassia-

Cloves-

Fenugreek Seeds-

Mini Dried Red Chillies-

Kasuri Methi-

Curry Leaves-

Ripe Tomato- 1, Finely Chopped

Sugar-

Salt-

Turmeric Powder (Haldi)-

Coriander Powder-

Lime Juice-

Fresh Coriander Leaves- Finely Chopped

Method:

Add Dal in a Pan (Kadhai), Add Water

Add Ginger, Green Chillies, Jaggery, Kokum, Fresh Coriander Leaves, Peanuts, Potatoes, Salt, Stir, cover & let it Simmer

For Tempering:

Add Ghee, Bay leaf, Cumin Seeds, Rai, Cassia, Cloves, Fenugreek Seeds, Mini Dried Red Chillies, Kasuri Methi, Curry Leaves, Stir Gently

Add Ripe Tomato, Add Sugar to Caramelize & Balance Flavour, Salt, Haldi, Coriander Powder

Cover & Cook till Tomatoes are done

Deglaze the Tadka Pan with the Dal Mixture & Add it back to the Dal

Add Lime Juice, Coriander Leaves & Serve Hot with Phulka, Rice & any Gujarati Dry Vegetable Preparation!

Tips:

The Technique of keeping the Greens Crisp, Cooking Pulses, Stir Frying, Tempering & Amalgamation of Flavours

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Mixed Mango Puree & Buttermilk Preparation (Aamras ki Kadhi)

Indian Vegetarian Main Course Special

Gujarati Cuisine

Mixed Mango Puree & Buttermilk Preparation (Aamras ki Kadhi)

Serves 2

Ingredients:

Ripe Mango (Aamras) Puree- 1 Cup

Raw Mango (Keri) Puree- 1 Cup

Thin Buttermilk (Chaas)- 1 Cup

Bengal Gram/Chickpea Flour (Besan)- 2 Tbsp.

Haldi-

Salt- To Taste

Asafoetida (Hing)- a Pinch

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 1- ½ Tsp.

Fenugreek Seeds (Methi)- ¼ Tsp.

Mustard Seeds (Rai/Sarson)- ½ Tsp.

Curry Leaves (Kadi Patta)- 5-6 No’s

Green Chillies- 2, Slit

Deep Fried Gram Flour Pearls (Boondi)- 2 to 3 Tbsp.

Ginger- Juliennes

Kashmiri Red Chilli Powder-

Fresh Coriander Leaves- Finely Chopped

Sea Salt-

Method:

In a Bowl, Mix Aamras, Keri Puree, Chaas,

In another Bowl, Add Besan & Buttermilk

Combine them well so they bind properly

Using a Sieve, add the Besan into Aamras to avoid Lumps

Add Haldi, Salt, Hing & Combine all

In a Non Stick Pan (Kadhai), Heat Oil

Add Methi, Rai, Curry Leaves & Sauté

Add Green Chillies & Sauté

Add the Aamras Mixture & Keep Stirring

If it thickens, Add Buttermilk to thin it down

Add Boondi & Keep Aside

For Tempering:

Heat Oil, Add Ginger, Kashmiri Chilli, Coriander Leaves, Curry Leaves, Boondi & Sea Salt

Add on top of the Prepared Aamras

Serve Hot with Steamed/Jeera Rice!

Tips:

Using the Techniques of Boiling-Deep Frying, Spices & Aromatics & Basics of Indian Vegetarian Cooking & Vegetables

This Kadhi is Sweet & Sour recipe best enjoyed with Boiled Rice

Ruu- Bind the Starch with liquid

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Sultanpur Style Sooji ka Halwa

Indian Egg less Sweets Special

Himachali Cuisine

Sultanpur Style Sooji ka Halwa

Serves 5-6

Ingredients:

Clarified Butter (Ghee)- 3 Cups

Semolina (Sooji)- 1 Kilogram

Sugar- 1 Kilogram

Dry Coconut- 1 Cup

Cashew & Almonds- 1 Cup each

Raisins- 1 Cup

Water- 4 Litres

Method:

In a Wide Mouthed Wok (Metal Kadhai preferably), Heat Ghee

Add Sooji in the Ghee Stir Continuously till it is Light Brown (Process of Bhuna)

This process is important so Stir constantly till the Rich, Nutty Flavours are released

Add Sugar & Keep Stirring

Add Dry Coconut & Stir

Add Cashew & Almonds & Stir

Add Raisins & Stir till the Raisins Swell up

Add Water & let the Starch in the Semolina Gluttonize (means the filling up of water molecules so that the Sooji swells)

Keep Stiring while the Sooji & Water Boils

Check to see if ready (the Halwa should be thick)

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Parfait 3 @ Chennai

Parfait 3 @ Velachery Chennai

We tasted one of the best Plum Cake this year around in Christmas here

Valentine Day’s Cake:

My B'Day Cake- German Black Forest

Blueberry Mousse

 

Chocolate filled Bun, Cinnamon Raisins filled Bun (Cinnabon), Croissants,

Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)