Palak paneer

Ingredients:

Palak/spinach  3 cups(wahsed and chopped)
Chopped onions 1/4 rth cup
Green chilies 2 chopped
Cumin powder 14rth tsp
Coriander powder 14rth tsp
Garam masala powder pinch
Paneer cubes1 cup
Salt




Tempering:

Oil 5tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp


Method:


Microwave spinach leaves with 1/4rth cup of water for 10 minutes or you can even cook it on regular gas.
Fry the paneer pieces.

Now grind the spinach along with water by adding green chilies.
Keep a kadai or vessel and heat oil.
Add mustard seeds, cumin seeds and saute well. Add chopped onions and saute till they are transparent.
Now add grounded spinach puree. Saute till the raw smell disappears.
Finally add salt according to your taste and all masala powders and cook for other 2 minutes.
At last add the fried paneer pieces. Switch off the flame.
Serve with roti/naans.........

Kichidi.........GUJARATI special

Ingredients:


Basmathi rice/ Long-Grain rice 2 cups
Crushed garlic 3 tbsp
Water 3 1/2 cups
Green chilies 3
Green gram or Dal 1/2 cup
Salt
Red chili powder 2 tsp
Coriander powder 1tsp
Garam masala powder 1/2 tsp
Cumin powder 1/4rth tsp
Chopped onions 3/4rth cup
Chopped potato 1/2 cup
Green peas 14rth cup
Oil 3-4 tsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Turmeric powder 14rth tsp
Hing/Asafoetida pinch

Method:


Wash and soak the rice and dal for half an hour.
Now keep a pressure cooker and heat the oil. Add mustard seeds, cumin seeds, turmeric powder, hing and saute for a minute.
Add the crushed garlic and saute for 1minute and immediately add all the vegetables. Saute until the raw smell goes.
Now add the water and bring to a boiling point.
Add salt, cumin powder, red chili powder, garam masala powder and stir well.
Next add the soaked rice and dal and keep the lid and cook for 2-3 whistles.
Serve with cucumber raita........

Butter cake

Ingredients:

Refined flour 1 cup
Eggs 3
Melted butter 3/4 rth cup
Castor sugar 3/4 rth cup
Baking powder 1 tsp
Vanilla essence 1 tsp

Method:

Sieve the flour, baking powder.
Beat the eggs until it form a peaks. Now add the melted butter and stir well. Add the sugar and sieved flour one-by-one simultaneously.
Finally add the essence and baking powder and stir well.
Preheat the oven at 250 degrees C for 10 minutes. Meanwhile grease the baking tin with butter or spray with oil sprayer.
Shift the batter into baking tin and bake at 200 degrees C for 25-30 minutes in the middle rack. If the upper layer is getting dark then reduce the temperature to 180 degrees.
Bake till it is done.

Minapa odiyala pulusu///savory in tangy sauce

Ingredients:

Minapa odiyalu/urad dal savory 1/2 cup
Finely chopped onions 1/2 cup
Green chilies 3-5(cut length wise)
Tamarind paste 2 tsp
Water 1 cup
Jaggery 1/2 tsp
Salt
Red chili powder 2 tsp


For tempering:

 Oil 3-4 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Hing/asafetida pinch
Turmeric powder 1/4rth tsp
Curry leaves 5-6

Method:

Heat oil for deep frying. Fry the minapau odiyalu/savory and transfer them into tissue paper to suck the excessive oil. Again heat 3-4 tbsp of oil in a kadai/vessel. Add all the items listed under "for tempering". Wait until it splutter and then immediately add the chopped onions, chilies and sauté till they are transparent.
Now add fried savory. Stir well. Mix the tamarind paste in sufficient water and add this water to the above onion and chips mixture.
Add salt, red chili powder and Jaggery according to your taste. Cook for 10-15 minutes. Wait until the water gets thick.
Finally add some more curry leaves  and serve with white rice.

Poornallu......

Ingredients:


For batter:


Black gram 2 cups
Rice 4cups(if you use grinder use 6cups of rice)
Maida 1/4rth cup

For stuffing:


Bengal gram 2cups
Jaggery 2 cups
Sugar 1/4rth cup
Cardamom powder 1 tsp
Grated desicated coconut 1/2 cup
Salt pinch

Method:


Soak black gram and rice for overnight.
Next day morning grind the gram and rice by adding sufficient water. The batter consistency should be like Idli batter.
Add little salt and a tablespoon of sugar. Mix well and keep aside.
Cook the bengal gram by adding 4 cups of water.
Now grind the cooked bengal gram and shift it to another heavy bottomed vessel.
Cook the above paste by adding jaggery and sugar.
Stir continuously as dal tends to stick to the vessel.
Add grated desicated coconut, pinch of salt and cardamom powder.
Switch off the gas when the paste forms like a ball.
Let the mixture be cooled for some time and later make a small lemon size balls and keep aside.

Now add sufficient all purpose flour to the batter.
Heat oil for deep frying.
When the oil is pipping hot take one ball and dip it in the above batter and leave it slowly in the oil.
Don't stir immediately. wait for a minute and stir slowly.
Fry until you get golden brown color.
Continue the above procedure for all balls.
Serve hot or cold.

NOTE: Adjust the sweet level.

Stuffed okra//Gujarati recipe

Ingredients:


Okra//Ladies fingers  1/2 kg
Medium size potato 1(Cut them like french fries)
Onion 1(sliced)
Green chilies 4-5
Oil 5-6 tbsp

For stuffing:


Peanuts//Groundnuts 1/4rth cup
Basin powder 3-4 tbsp
Red chili powder 2tsp
Salt
Lime juice 2-3 tsp
Coriander powder 1tsp
Cumin powder 1/2 tsp
Oil 1 tsp

For tempering:


Mustard seeds 2 tsp
Cumin seeds 1 tsp
Bengal gram 2tsp
Curry leaves 5

Method:


Make a coarse powder of peanuts. Now mix all the ingredients listed under "for stuffing".
Clean and wet the okra's.
Chop the two ends of all okra's, green chilies and slit vertically. So that we can stuff the mixture what we prepared.
Stuff the okra's and chilies carefully with the peanut mixture.
Now heat oil in a pan or iron skillet(it should be wide) and add all the ingredients listed under for tempering.
Add the sliced onions and potatoes and cook for 5-7 minutes by keeping lid.
Next add the stuufed bendi's//okras//laiesfingers carefully. Don't stir immediately.
Cook till they are done.
Serve with rice and is good combination for sambhar............

Complete gujarati food.............hmm yummy.........