Gujarathi Raw Papaya Sambhara recipe

Ingredients:

• Grated raw papaya -  11/2 cup
• Oil - 1/2 tbsp
• Mustard seeds - 1/2 tsp
• Green chili - 2 to 3 [ slit ]
• Curry leaves - litle
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Sugar - 1/2 tsp
• Lemon juice - 1/2 tsp

Method :

First peel and cut the raw papaya, remove all seeds and grate and keep aside. Then take a pan, heat oil add mustard seeds, keep the flame low. When the seeds splutter, add slit green chilies and curry leaves. When the chili slightly  get crisp, add grated papaya and turmeric powder. Mix well add sugar, salt as per taste. Mix nicely. Stir for 2 to 3 minutes in low flame. Finely add lemon juice and mix well. Dish ready. Serve with  fafda, khaman-dhokla,  methi  thepla  and dal rice.

Poha Palak Cutlets

 Ingredients :

• Poha - 100 gms
• Allu - 4 [ boiled and grated ]
• Ginger - small piece [ finely chopped ]
• Green chillies - 2, 3  [ finely chopped ]
• Palak - 1 cup [ finely chopped ]
• Finely chopped coriander leaves - 2 tbsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Amchur powder - 1/2 tsp
• Oil - as required for deep frying

Method :

Wash poha for 2 times and soak for 5 minutes.  Then take a big bowl,  add  grated  allu,  poha, chopped palak, green chili, ginger, coriander leaves and other dry masalas. Mix well and make like a dough. Then make required shapes of cutlets. Mean time heat oil  the  in a kadai . Gas should be in medium flame when the oil becomes hot, drop the cutlets and deep fry till both sides change in to golden brown.  Serve with tomato ketchup or green chutney. 

Vazai thandu [ banana stem ] pal kuttu

Ingredients :

• Vazai thandu - 1 medium size  [ clean and chop to  tiny pieces ]
• Moong dal - 1/2 cup
• Boiled potato  - 2 [ peel and cut in to small pieces ]
• Onion - 2 [ cut in to big pieces ]
• Green chili - 2
• Tomatoes - 2 [ cut into big pieces ]
• Garlic - 2 [ flake ]
• Salt - as required
• Boiled milk - 1 cup [ make it cool ]
• Coriander leaves - little
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• OIl - 2 tsp
• Cumin seeds - 1/2 tsp

Method :

First boiled the banana stem and moong dal together  in a cooker adding salt and turmeric . Wait for 3 whistle to come. Mean time grind onion, tomato, garlic,green chili together in a mixer to a smooth paste and keep aside. Then take a kadai, add  oil to that. When  the oil becomes hot, add cumin seeds. Wait for a second, then add the ground paste to that,  mix well.  Add turmeric, red chilli powder and stir well. After 2 minutes add  milk  to that, Check salt and allow to boil 5 minutes more in low flame. Remove from the gas and garnish with chopped coriander leaves. Serve with roti , steamed rice.

Kuthirai valli Adai [ Barnyard Millet ]

Ingredients :

• Kuthirai valli [ barnyard millet ] - 200 gms.
• Channa dal - 1 cup
• Thur dal - 1 cup
• Raw rice - 2 tbsp
• Dry red chili - 5 to 6
• Curry leaves - little
• White seasame seeds - 1 tsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Onion - 2 [ peel  and finely chopped ]
• Mint and coriander -    little [ chopped ]

Method :

Soak all ingredients in enough water for 5 to 6 hours. Then grind in to a smooth paste. Then add finely chopped onion, sea same seeds  to that. [ you can add grated cabbage or finely chopped leafy vegetable also ]. Then keep a non- stick tawa on the gas and make like a dosa. Roast both sides adding little oil to that. Make adai crispy and serve with melagai podi, curd, aviyal or pickle.

Kathrekkai [ brinjal ] thokku

Ingredients :

• Brinjal -  small [ 5 to 6 cut in to 4 
• Onion - 4  to 5  [ sliced thin  same portion ] fry in to brown ]
• Salt -nas required
• Turmeric powder - 1/2 tsp
• Oil - as required [ seasame oil ]
• Tamarind paste - 1/2 tsp
• Jaggery - 1/2 tsp
• Curry leaves - little
• Red chili powder - 1 tsp
• Manglore rasam powder - 2 tsp
• Asafoetida - 1/4 tsp
• Seasame oil= 2 tsp
• Fresh ghee - 1 tsp
• Coriander leaves - little [ chopped ]

Method :

Take one  kadai,  add   sea same  oil. When it's become hot, add sliced onion and fry till it changed in to golden brown, then add curry leaves [ 10 to 12 minutes you have to roast onion ] then add tamarind paste, salt, turmeric, red chilli powder, jaggery and mix well. then add cut brinjals to that and mix nicely. Add 1/2 glass water and close with a lid in a low flame. After 10 minutes open the lid and add 2 tsp  of  seasame  oil. Now add  rasam  powder and asafoetida and mix well. When the raw smell goes  add ghee and chopped coriander leaves on the top. Then remove from the gas. Your  yummy brinjal  thokku  is  ready.  Serve with roti or steamed rice as a side dish.

Moong Sabooth

Ingredients:

• Sprouted green moong - 1 cup
• Potato - 2 [ peel and chopped ]
• Onion - 2 [ peel and finely chopped ]
• Tomato - 2 [ finely chopped ]
• Salt - as required
• Cumin seeds - 1tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Green chili - 1 finely chopped
• Garam masala powder - 1/2 tsp
• Coriander leaves - little
• lemon juice - 1 tsp
• sugar - 1/2 tsp
• Oil - 2 tbsp

Method:

Take a pressure pan, add oil. When its become hot, add cumin seeds. After 2 seconds add chopped onions and  chili fry till its change the colour. Then add chopped tomatoes along with dry masalas. Then add  sprouted moong and potatoes. Mix well and add 1/2 glass of water check salt then add lemon juice. close the cooker and wait for 3 whistle to come. After the pressure leaves open the cooker and garnish with chopped coriander leaves. Serve with roti and steamed rice. 

Vegetable Brinji Rice

Ingredients:

• Ordinary rice - 2 cups
• Mix vegetables - 4 cups
• Onion - 2
• Tomato - 2
• Green chilli - 4 to 5
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Biriyani masala - 1 tsp
• Turmeric powder - 1/2 tsp
• Mint leaves - little
• Coriander leaves - little
• Salt - as required

For Grinding:

• Garlic flakes - 4
• Ginger - small piece
• Fennel seeds - 1 tsp

For seasoning:

• Oil - 2 tbsp
• Ghee - 2 tbsp
• Staranise - 1
• Cinnamon - 1 inch
• Cloves - 2
• Cardamom - 2
• Brinji leaves - 2
• Fennel seeds - 1 tsp

Method:

First wash & soak rice for 20 minutes. Grind the ginger, garlic & fennel seeds into a paste. Add very little water while grinding. Then take a pressure cooker, add ghee and oil. When it becomes hot, add staranise, cinnamon, cardamom, cloves, brinji leaves & fennel seeds. Then add thinly sliced onion, slit green chillies. Fry onion till it changes into transparent. Then add ground masala & stir well till the oil gets separated.

Then add chopped tomatoes, mint, coriander leaves, red chilli, garam masala, biriyani masala, turmeric & salt. Then add the vegetables & cook for 2 minutes in medium flame. Then add soaked rice. Add required water. Close the cooker & wait for 2 whistles to come. Then remove from the gas. After 5 minutes open the cooker. Serve with raitha & papad.