1. Masala Besan Sev
Method
- Sieve 1 cup of gram flour and pour it into a bowl and add ¼ tsp of red chili powder, turmeric powder, and carom seeds, pinch of asafetida, salt as per taste in the flour.
- Mix everything well and make a dent in the center and add 2 tablespoon of hot oil into it.
- Allow the oil to cool down and then mix the mixture well until it appears like bread crumbs.
- Now, slowly add water and start making smooth dough.
- After the dough is made, cover it with a moist cloth for approx 10-12 minutes.
- For the fine long round besan sev, you will require a cylindrical machine with a disc possessing medium sized holes and a movable handle.
- Add some dough into the machine, close the lid and start rotating the handle while placing it above the pan of hot oil.
- Make one bunch of sev, now, when the color turns to a bit golden, flip the bunch to the other side.
- Now, when finally the oil stops scorching and the color turns completely red, you can pull the sev out of the pan and place it on a blotting paper to absorb the extra oil.
- You can now serve these Masala Besan Sev as a Diwali snacks to your guests.
2. Raw Mango Salad
Method
- Add 1 large raw (kaccha) peeled and finely chopped mango and ¼ cup of chopped onions into a bowl.
- Then after, add ½ tsp red chili powder, cumin powder, 2 tsp of sugar, and salt (as per taste).
- Mix them well.
- Allow the mixture to rest for 10-12 minutes.
- Garnish the salad with the coriander or the mint leaves.
- You can serve this salad with the main course of meal.
3. Aam Chunda
Method
- Firstly, rinse 2 large sized mangoes, peel them, slice it up and then add them to a pan along with 1-1/2 cup of sugar and salt as per taste.
- Start stirring the mixture on the low flame so that the sugar melts.
- Keep on cooking the mixture well unless and until the mixture starts bubbling up.
- Heat the mixture up till it turns to a 2 thread of thickness.
- Pour the mixture into a clean bowl and add red chili powder and ½ tsp of cumin powder as per taste.
- Stir the mixture well and allow the aam chunda to cool down.
4. Lauki Thepla
Method
- Pour 1 cup of lauki into a bowl and add ginger-chili paste (1 green chili and ½ gingers), ½ tsp of red chili powder, cumin powder, coriander powder, turmeric powder, and salt into it. Mix them well.
- Now, add 1-1/2 cup of wheat and the gram flour to the mixture. Mix it well.
- Then after, add 2 tbsp of yogurt and 1 tbsp of oil to the mixture and then turn the mixture into the dough.
- Make sure that the dough is smooth enough.
- Make small balls from the dough, place them one by one on the rolling board and start turning their shape into thin circular disc thepla.
- Lift the thepla and place it on a hot pan, sprinkle some oil for roasting, once the thepla bubbles up; flip it to the another side.
- Again sprinkle some oil on one side.
- Flip the thepla’s 2-3 times so they get cooked well.
- You can serve these hot lauki theplas with yogurt or mango pickle.
5. Basundi Recipe
Method
- Add 4-5 cups fat milk and 1 tin (400 grams) of condensed milk in a saucepan.
- Heat this mixture on a low gentle flame and place milk on it.
- Keep on stirring the mixture.
- Collect the milk solids and cream which are collected on the sides and over the top and mix it back again.
- Cook the mixture for around 20-25 minutes.
- Now, add a pinch of nutmeg powder and 10-15 pieces of each chopped cashews, pistachios, almonds and saffron to the mixture.
- Stir it for a minute and then garnish your basundi with saffron strands and serve it hot.
6. Mango Pickle
Method
- Take 1 kg of unripe (kaccha) mango, rinse them and wipe it with a dry cloth.
- Chop the mangoes and add them to a bowl with ¾ cup of split fenugreek and ½ cup of split mustard seeds.
- Now add 2 tbsp of turmeric powder, ½ tbsp of red chili powder, ½ tbsp of asafetida, and ½ cup of rock salt.
- Mix them well with a spoon.
- Now, transfer this mixture to a clean jar and add 3-1/2 cup of sesame oil. (Note: no need to heat the sesame oil.)
- Make sure that the jar is tightly closed.
- Keep it packed for 10-12 days and then after, open the jar at the interval of 2-3 days and stir it well.
7. Khandavi
Method
- Pour ¾ cup of sour curd and 150 grams of water in a bowl and blend it well till it becomes smooth.
- Now, add ginger-chili paste (1 tbsp ginger and 1 green chili) ¼ tsp of turmeric powder, salt as per taste, and a pinch of asafetida.
- Add 1 cup of gram flour (besan) to the mixture and stir it well so that lumps are not created.
- The consistency of the batter should not be much thin and not too thick.
- When finally the batter is done; grease the tray with oil and slowly spread the batter on the tray.
- Let it cool down and then cut it into strips and try to make rolls out of it.
- When all the Khandavi rolls are done, place them together in one separate clean plate.
- Now, for garnishing; heat 1tbsp of oil and 1 tsp of crackled mustard seeds in a saucepan.
- Then add 8-10 curry leaves and 1 chopped green chili to the pan.
- And now finally add the sesame seeds and when you find the change in color, pour the sizzling tempering on top of the rolled Khandavi.
- Your Khandvi is ready to be plated.
8. Sev Tameta Nu Shaak
Method
- Firstly chop 250 grams of tomato, 1 tsp ginger, and 1 green chili. Now, rinse them all together.
- Heat 2 tbsp of oil and ¼ tsp of mustard seeds in pan.
- When the mustard seeds start crackling, add ½ tsp of cumin seeds; stir it slightly till the seeds changes it color.
- Now add 2tsp of chopped ginger, 2-3 green chilies, and a pinch of asafetida in the pan and stir it till the uncooked odor of ginger goes away.
- Then after start adding spices: ¼ tsp of turmeric powder, ¼ tsp of red chili powder, ½ tsp of coriander powder, and ½ tsp of cumin powder.
- Blend the mixture for a minute and then add salt and sugar as per taste.
- Stir it well so the tomatoes get ripe evenly.
- Now, slowly add 125 ml of water to the paste and stir it well for 2-5 times, let it get cooked for few minutes.
- Once the sabzi is ready, pour it into a clean bowl and sprinkle sev on top of it.
- For garnishing, you can add chopped coriander leaves.
9. Trevti Dal
Method
- Rinse 1/3 cup of chana dal, moong daal, and arhar dal after taking them in one bowl, and then soak them water for at least an hour.
- After one hour, pour all the three dal in pressure cooker and add water in the pressure cooker so that the dal doesn’t stick to the bottom and also add ½ tbsp. of turmeric powder; stir it well and let it get cooked up to 8-9 whistles of the pressure cooker.
- Now, slightly smash the dal and place it aside for a while.
- Now, heat 2 tbsp of oil in a pan and add ½ tsp of cumin seeds, one medium sized tej patta, and 3 cloves.
- Fry the spices on a flame for a while.
- Then after, add a pinch of asafetida and 2-3 red chilies in the oil.
- After the red chili changes it color; add 1 tsp of ginger.
- Stir it well for 15-20 seconds and then add 1 finely chopped tomato to the pan and blend the mixture till the tomatoes gets soft.
- Now, slowly add 1 cup of water and salt as per taste in the pressure cooker along with the tomato paste.
- Add 1 tbsp of lemon juice.
- Let it cook for 6-7 minutes and once the dal starts bubbling up, you can switch off the flame and garnish it with 2 tbsp of chopped coriander leaves.
- Serve your Trevti Dal hot for the meal.
10. Piyush – Summer Cooling Drink
Method
- Take 200 grams of cardamom-saffron flavored shrikhand, 1-1/2 cup of yogurt, sugar as per taste, 1 tbsp of powdered cardamom, and ¼ tsp of nutmeg powder in a bowl and mix it well.
- Blend the mixture with the help of a blender till it becomes smooth and creamy.
- Place the Piyush in the refrigerator for getting chilled.
- After the cooling is done, pour the Piyush in clean glasses and garnish it with finely chopped pistachios and almonds or even the saffron strands.
11. Moong Dal Bhaiya
Method
- Soak 1 cup of moong dal for 3-4 hours and then grind using a mixture machine.
- Now, add 1-2 finely chopped green chilies, ½ tbsp of chopped ginger, pinch of asafetida, and then add water and make a smooth paste by stirring it.
- Add 1 tsp of crushed black pepper and coriander seeds to the paste.
- Add salt as per taste and stir the mixture well.
- Heat the oil in pan for frying bhajya’s.
- One by one add dollop of moong dal batter in the oil and fry them until their color changes to golden and become crispy.
- Remove the bhajya’s out from the pan and place them on blotting paper for absorption of extra oil.
- Your Moong Dal Bhajiyas are ready to be served.
12. Carrot Sambharo
Method
- Heat 2-3 tbsp of oil in one pan and fume ¾ tsp of mustard seeds in it.
- Now, add 1 tsp of sesame seeds to be, fry it for a while.
- Then after add 1 finely chopped green chili.
- Slowly dust 1 bit of turmeric powder and asafetida in the pan.
- And now, add 4 medium sized grated carrots to the pan and mix it well for few minutes on low flame.
- Cook it till the carrot holds a sought of crispness in it.
13. Surati Dal
Method
- Rinse ¾ cup of tuver dal and pour it in the pressure cooker along with 2 medium sized finely chopped tomatoes and 3 cups of water and cook it well till the dal gets cooked perfectly.
- With a slight whip, mash the dal and add 2 tbsp of roasted peanuts, 1 green chili, 1 twig of curry patta, ½ tsp of red chili powder, ½ inch of finely chopped ginger, 1-1/2 tbsp of jaggery and salt as per taste. Mix them well.
- Boil the whole mixture of dal for 3-4 minutes.
- Heat 2 tbsp of ghee/oil in a pan ½ tsp of mustard seeds into it.
- Once the mustard seed starts popping up; add a nip of asafetida.
- Now, add 1-2 dry red chilies and fry it.
- Finally, pour the tempering to the dal mixture; stir it well and cook it for few minutes.
- Garnish your Surati dal with finely chopped coriander leaves and serve it hot.
14. Moong Dal Dhokla
Method
- Soak about a cup of moong dal in water for 6-7 hours and then after grind it well along with 1 tbsp of chopped coriander leaves and water for making a fine paste out of it.
- Alongside, boil water in large pan.
- Now, grease a cake pan with oil.
- Than after add 1 tbsp. of green chili paste, 1 tbsp. of oil and lemon juice, and salt as per taste into the moong dal batter.
- Add ½ tsp of baking soda to the dhokla batter. Stir it well.
- Pour the batter into the greased pan, make sure to cover the top and place it in the boiling water. Cook it for 15-20 minutes.
- For making tempering; heat oil in a small pan and add ½ tsp of mustard seeds to it. Let the seethe; then after add ½ tsp of cumin seeds.
- When the color of the cumin seed changes; add pinch of asafetida, 1 twig of curry leaves, and 1 tsp of roasted sesame seeds to the oil.
- Now, add 2 tbsp of water to the tempering (be careful); pour the tempering to the moong dal batter.
- Cut the dhokla into cubes and garnish them with finely chopped coriander leaves and serve them hot.
15. Gujarati Kadhi
Method
- Blend 2 tbsp of gram flour (besan), ½ tbsp of ginger-garlic paste, 1 cup of yogurt, 1 tbsp of sugar, salt as per taste, and water.
- Heat 1 tbsp of oil/ghee; add ½ tsp of mustard seeds, cumin seeds, ¼ tsp of fenugreek seeds, and a pinch of asafetida fry them for a few second.
- Now, add 2 dry red chilies (deseeded), 1 twig of curry patta, 1 inch of cinnamon stick, 2 pieces of cloves and fry them well.
- Add the tempering over the batter, stir it well so that lumps are not created and boil it well for minimum 5 minutes.
- Garnish your Gujarati Kadhi with finely chopped coriander leaves and serve it hot.
16. Shrikhand Recipe
Method
- Take 1 tbsp of milk in bowl and slightly heat it, then after add 3-4 strands of saffron; stir it and keep it aside.
- Now, in another bowl; take 1-1/2 (400grams) cup of freeze Greek yogurt and add 1/3 cup of sugar in it. Stir it well so that the mixture gets a smooth texture.
- Now, add the saffron milk to the yogurt and ¼ cup of cardamom powder along with 1 tsp of nutmeg powder. Blend it well.
- The final step is to cover the bowl tightly and place it in the refrigerator till it freezes.
- While serving, you can garnish your Shrikhand with chopped dry fruits like almonds, pistachios, cashews. (optional)
17. Turmeric Pickle
Method
- Firstly, rinse 250 grams of raw fresh turmeric and then peel them and chop it finely into small bits and place it in a bowl.
- Add ½ cup of lemon juice and salt as per taste to the turmeric and stir it well.
- Pour this into a clean jar and close it tightly.
- Place the jar in the refrigerator for 6 days and after that shake the jar everyday and your pickle is ready to serve.
18. Patra (Alu Vadi)
Method
- Soak 1 – ½ tbsp of tamarind in ¼ cup of water for almost 30 minutes and then squeeze them directly into the water and extract its pulp.
- Wash 20 medium-sized colocasia leaves; remove their central veins and stalks and wipe them properly.
- Add 2 – ½ cups of gram flour, ½ tsp turmeric and red chili powder, 1 tsp coriander powder and cumin powder, 3-4 tbsp of powdered jaggery, ginger-chili paste ( ½ inch ginger and 1-2 green chilies ), 1 tbsp oil, salt and water as per requirement in a bowl and mix everything well for making a perfect thick batter.
- Now, apply the batter on the leaves and carefully roll the leaves; keep applying the batter as you roll the leaves.
- Grease a steamer with oil and place all the rolled leaves inside it and cook it for 30 minutes.
- Prepare the tempering by heating 2 tbsp of oil, 2 tsp of sesame seeds, 1 tsp of mustard seeds, pinch of asafetida, single sprig of curry patta, ¼ cup of grated coconut, and 2 tbsp finely chopped coriander leaves.
- Now, remove the rolled leaves and cut them into thick circular disc form and pour the tempering on top of them for garnishing.
- Alu Vadi is now ready to serve.
19. Kand (Purple Yam) Pakora
Method
- Rinse 25 thin slices of purple yam and soak them in ½ tsp of salt and 2 – ½ cup of water for 20-25 minutes.
- Now, take ¾ cup of gram flour, ¼ tsp of red chili powder, 1/8 tsp of turmeric powder, and pinch of asafetida and baking soda in a clean bowl along with ½ cup of water and stir it well and make a smooth batter out of it.
- Keep the oil for heating in a separate pan and one by one dip the purple yam slices in the batter and place them in oil for frying.
- Remove the pakoras from the pan once they turn crisp and golden in color.
- Garnish the pakoras with ½ tbsp of crushed coriander and black pepper seeds along with 1 tbsp of sesame seeds.
- Plate the hot Kand Pakora and serve them.
20. Farali Pattice
Method
- Boil 350 grams of potatoes in a pressure cooker and once boiled perfectly, peel them and mash them in a separate bowl and allow it to settle at the room temperature.
- Then after add 3 tbsp of arrow root flour and salt as per taste in potatoes and mix them well and make proper potato dough out of it.
- Now, in a hot pan add 3 tbsp of peanuts and cashews; after they get roasted remove them out from the pan and crush them.
- Then after add these crushed peanuts and cashews into ¼ cup of finely grated coconut and mix them well.
- Now add ½ tsp of sugar, green chili paste, 1 tbsp of lemon juice, 2 tbsp of raisins, 2 – ½ tbsp of chopped coriander leaves and mix them well.
- Mix everything with the potato dough and blend everything uniformly.
- Make small ball out of the dough and fry them in the hot oil.
- Remove the patties out from the frying pan once it turns golden in color and place them on a blotting paper to extract extra amount of oil from it.
- Farali Patties is ready to be served with curd garnished with mint leaves.
