Showing posts with label gujarati. Show all posts
Showing posts with label gujarati. Show all posts
Gujarati Dapka Kadhi IC Challenge
Sunday, March 2, 2014
For some personnal reason, i couldnt able to participate in our last months Indian cooking Challenge, but this time i dont want to miss this and todays post is my 39th post for Indian cooking challenge.Do you know what is the main motto of this challenge??, this challenge is a monthly challenge where the members of this group cooks different dishes from different regions of India.Been born and brought up in South India, its truly an immense chance for me to try and taste the foods cooked in other parts of India. Todays post is from Gujarat region and this recipe is called as Dapka Kadhi, gujaratis makes different kadhis and its quite a staple food for them. Kadhis sounds almost like the younger sister of our South Indian Mor Kuzhambu which is basically prepared with sour curd and a spice paste. But Kadhi is quite easier and simple to prepare when compared to our mor kuzhambu.
Srivalli challenged this dapka kadhi for this months Indian Cooking Challenge and this dish is suggested by Vaishali.Thanks to both, seriously i loved this fingerlicking nutritious kadhi and relished it with a bowl of rice. With simple ingredients and quick cooking process, this kadhi makes a wonderful pair even with rotis.If you are planning to make kadhis, ill definitely suggest you to give a try to this quick dapka kadhi.I followed the original as per letter but i couldnt resist to add some turmeric powder, coz for me kadhis looks mild yellow in colour.Sending to Rafeedas Mission Explore Foods: Lentils event by Sheelu and Pallavi.
Recipe Source: Tarla Dalal
For Dapkas:
1cup Yellow moongdal
1tbsp Oil
1tsp Ginger-green chilly paste
1/2tsp Sugar
A pinch Baking soda
Salt
For Kadhi:
2cups Curd
3tbsp Gram flour
1tsp Ginger-chilly paste
1/4tsp Turmeric powder
Few curry leaves
1tbsp Sugar
1/2tsp Mustard seeds
1/4tsp Cumin seeds
2nos Dry red chillies
Few coriander leaves (chopped)
Ghee for tempering
Soak the yellow moongdal in water for 2hours.
Drain the water completely and grind it as smooth paste, transfer the paste to a bowl and add the ginger-chilly paste,sugar,baking soda,salt,oil and mix well.
Combine the curd,gram flour and add 2cup of water,whisk well to avoid the lumps.
Add the ginger-chilly paste,turmeric powder,sugar and salt,mix well and cook in medium flame.
Once the mixture starts boiling, make small balls from the moongdal aka dapka batter and drop them gently to the boiling kadhi.
Cook in simmer until the dapkas starts floating on the top.
Heat the ghee for tempering, let splutters the mustard seeds,add the cumin seeds, dry red chillies,curry leaves and fry until they turns brown.
Add this tempering immediately to the dapka kadhi, finally add the chopped coriander leaves and put off the stove.
Serve hot with rice,rotis.
Notes:
While adding the dapkas, first add one dapka to check whether the batter consistency is correct, if the dapka doesnt float the batter is too thin.
Add some gramfloour to the dapka batter and try again.
Else you can make small balls from dapka batter and cook them in microwave oven for few seconds and then add it to the kadhi.
Srivalli challenged this dapka kadhi for this months Indian Cooking Challenge and this dish is suggested by Vaishali.Thanks to both, seriously i loved this fingerlicking nutritious kadhi and relished it with a bowl of rice. With simple ingredients and quick cooking process, this kadhi makes a wonderful pair even with rotis.If you are planning to make kadhis, ill definitely suggest you to give a try to this quick dapka kadhi.I followed the original as per letter but i couldnt resist to add some turmeric powder, coz for me kadhis looks mild yellow in colour.Sending to Rafeedas Mission Explore Foods: Lentils event by Sheelu and Pallavi.
Recipe Source: Tarla Dalal
For Dapkas:
1cup Yellow moongdal
1tbsp Oil
1tsp Ginger-green chilly paste
1/2tsp Sugar
A pinch Baking soda
Salt
For Kadhi:
2cups Curd
3tbsp Gram flour
1tsp Ginger-chilly paste
1/4tsp Turmeric powder
Few curry leaves
1tbsp Sugar
1/2tsp Mustard seeds
1/4tsp Cumin seeds
2nos Dry red chillies
Few coriander leaves (chopped)
Ghee for tempering
Soak the yellow moongdal in water for 2hours.
Drain the water completely and grind it as smooth paste, transfer the paste to a bowl and add the ginger-chilly paste,sugar,baking soda,salt,oil and mix well.
Combine the curd,gram flour and add 2cup of water,whisk well to avoid the lumps.
Add the ginger-chilly paste,turmeric powder,sugar and salt,mix well and cook in medium flame.
Once the mixture starts boiling, make small balls from the moongdal aka dapka batter and drop them gently to the boiling kadhi.
Cook in simmer until the dapkas starts floating on the top.
Heat the ghee for tempering, let splutters the mustard seeds,add the cumin seeds, dry red chillies,curry leaves and fry until they turns brown.
Add this tempering immediately to the dapka kadhi, finally add the chopped coriander leaves and put off the stove.
Serve hot with rice,rotis.
Notes:
While adding the dapkas, first add one dapka to check whether the batter consistency is correct, if the dapka doesnt float the batter is too thin.
Add some gramfloour to the dapka batter and try again.
Else you can make small balls from dapka batter and cook them in microwave oven for few seconds and then add it to the kadhi.
Khandvi Gujarati Farsan SN Challenge
Tuesday, February 11, 2014
Khandvi is a simple,quick and fantastic snacks from Gujarat, i really love this snacks and i have already tried them at home for an another challenge.Khandvi goes for easy ingredients and you can prepare this snacks in a jiffy if you have all the ingredients in your hands. Just mix, the gram flour with curd and salt,sugar,cook in simmer until they gets well cooked and turn as thick mass, spread it over a greased surface,cut as strips and roll it, later temper it with some spices,your khandvi the famous Gujarati snacks is ready to enjoy. Heard that this khandvis have their important place in a Gujarathi thali and its a must.
If you are following my blog, you will definitely know about the wonderful South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.Very interesting event na, obviously even we are born and brought up in India, seriously we have loads of interesting foods to learn and taste. This event will definitely pull us to discover many interesting dishes been eaten quite usually in other parts of our country. So every first of the month, ill be always thrilled to check my mails and this morning, i was surprised to see two more beautiful dishes challenged by two members of this event, for the Southern team Hetal Acharya of Gujarati Zaika challenged us with this fabulous khandvis,while Shama challenged the Northern team with my favourite karupatti aapam.Thanks Hetal for challenging the southern team with this delicious khandvis, i loved it very much.
1cup Gram flour
1/2cup Sour curd
1+1/2cup Water
1/4tsp Turmeric powder
1tsp Sugar
Salt
For tempering:
1tbsp Oil
1tsp Mustard seeds
1tsp Sesame seeds
1tsp Asafoetida powder
10nos Curryleaves
1no Green chilly
1no Dry kashmiri red chilli
2tbsp Grated coconut
2tbsp Coriander (chopped)
Mix together the gram flour,curd,turmeric powder,sugar,salt and whisk together to make a smooth batter and without any lump.
Transfer this mixture to a non stick pan and cook in medium heat , stir continously.
Cook for 10minutes or until the batter turns thick, meanwhile grease a baking sheet or a plate and keep aside.
Spread a spoon of this mixture to the greased sheet,wait for few seconds and try to roll it, if you are able to roll,remove the cooking mixture from the heat.
Pour immediately the mixture to the greased surface and with the back of a spoon,spread it thinly.
Allow it to dry for 5 minutes.Cut it as strips,roll each strip into spirals.
Meanwhile heat the oil for tempering, add the mustard seeds,sesame seeds, once the seeds starts crackling, add the asafoetida,curryleaves, chopped green chilly,dry red chilly and fry until they get fried.
Sprinkle the tempered spices over the khandvi rolls and garnish with coriander and coconut.
Enjoy with a cup of tea.
If you are following my blog, you will definitely know about the wonderful South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.Very interesting event na, obviously even we are born and brought up in India, seriously we have loads of interesting foods to learn and taste. This event will definitely pull us to discover many interesting dishes been eaten quite usually in other parts of our country. So every first of the month, ill be always thrilled to check my mails and this morning, i was surprised to see two more beautiful dishes challenged by two members of this event, for the Southern team Hetal Acharya of Gujarati Zaika challenged us with this fabulous khandvis,while Shama challenged the Northern team with my favourite karupatti aapam.Thanks Hetal for challenging the southern team with this delicious khandvis, i loved it very much.
1cup Gram flour
1/2cup Sour curd
1+1/2cup Water
1/4tsp Turmeric powder
1tsp Sugar
Salt
For tempering:
1tbsp Oil
1tsp Mustard seeds
1tsp Sesame seeds
1tsp Asafoetida powder
10nos Curryleaves
1no Green chilly
1no Dry kashmiri red chilli
2tbsp Grated coconut
2tbsp Coriander (chopped)
Mix together the gram flour,curd,turmeric powder,sugar,salt and whisk together to make a smooth batter and without any lump.
Transfer this mixture to a non stick pan and cook in medium heat , stir continously.
Cook for 10minutes or until the batter turns thick, meanwhile grease a baking sheet or a plate and keep aside.
Spread a spoon of this mixture to the greased sheet,wait for few seconds and try to roll it, if you are able to roll,remove the cooking mixture from the heat.
Pour immediately the mixture to the greased surface and with the back of a spoon,spread it thinly.
Allow it to dry for 5 minutes.Cut it as strips,roll each strip into spirals.
Meanwhile heat the oil for tempering, add the mustard seeds,sesame seeds, once the seeds starts crackling, add the asafoetida,curryleaves, chopped green chilly,dry red chilly and fry until they get fried.
Sprinkle the tempered spices over the khandvi rolls and garnish with coriander and coconut.
Enjoy with a cup of tea.
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