03.06.2021 Views

The Indian Weekender, 04 June 2021

Weekly Kiwi-Indian publication printed and distributed free every Friday in Auckland, New Zealand

Weekly Kiwi-Indian publication printed and distributed free every Friday in Auckland, New Zealand

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

<strong>The</strong> <strong>Indian</strong> <strong>Weekender</strong> Friday, <strong>June</strong> 4, <strong>2021</strong><br />

FEATURES 17<br />

Healthy cooking every day<br />

A<br />

collection of recipes from Gujarati cuisine that are not just easy but also delicious<br />

to cook and eat. If you are a lover of Gujarati food but don't know how to cook the<br />

cuisine, try out recipes from this amazing list. Gujarati recipes are known for its<br />

hearty and flavourful breakfast recipes.<br />

Gujrati Recipes<br />

Lighter Takes<br />

& Easy Tips<br />

Saragva nu lot valu shaak<br />

(Drumsticks cooked in curd curry)<br />

Batata Nu Rasa Valu Shaak is a traditional<br />

Gujarati style potato curry often<br />

paired with a Gujarati meal. It is a popular<br />

accompaniment to rice, roti and puris.<br />

INGREDIENTS<br />

• 2 Drumstick, cut into pieces and steamed<br />

• 1 tablespoon oil<br />

• 3 Curry leaves<br />

• 1/2 teaspoon Sesame seeds / Til seeds<br />

• 1/4 teaspoon Cumin seeds / jeera<br />

• 1/4 teaspoon Mustard seeds / rai<br />

• 1/2 teaspoon Red chilli powder<br />

• 1/2 teaspoon Turmeric powder<br />

• 1/4 teaspoon Asafoetida (hing)<br />

• 1/2 cup Curd<br />

• 1/2 cup besan / gram flour<br />

Khaman Dhokla<br />

Dhokla is one of the specialities of<br />

Gujarati cuisine and is enjoyed as<br />

a snack. This is an easy-to-make snack<br />

recipe that can be prepared anytime<br />

and is best enjoyed with tempered or<br />

pan-fried green chillies.<br />

Ingredients<br />

• 1 cup gram flour (besan)<br />

• 1 teaspoon sugar<br />

• 1 teaspoon salt<br />

• 1 tablespoon refined oil<br />

• 1 teaspoon mustard seeds<br />

• 11/2 cup water<br />

• 1 3/4 teaspoon lemon juice<br />

• 3/4 teaspoon baking soda<br />

• 15 curry leaves<br />

• 1 teaspoon coconut powder<br />

• For Garnishing<br />

• 4 sliced green chilli<br />

• 1 handful coriander leaves<br />

Method<br />

• To prepare this delicious Khaman Dhokla<br />

recipe, take a glass bowl and add gram<br />

flour, salt, water, lemon juice and baking<br />

soda in it.<br />

• Mix well all these ingredients.<br />

• Allow the batter to ferment for 1-2 hours.<br />

In the meantime, pour boiled water in a<br />

steamer and grease the utensil with oil.<br />

• Pour the dhokla batter in the utensil and<br />

cook on low flame for 15-20 minutes. Check<br />

with knife after 15 minutes by inserting it<br />

inside the dhokla.<br />

• If the knife comes out clean, remove it from<br />

the stove. Allow the dish to cool and then<br />

• Salt to taste<br />

Method<br />

• Make yogurt paste by combining yogurt<br />

with gram flour, turmeric, asafoetida, red<br />

chili powder and salt. Add 1.5 cup water and<br />

beat until thick lumpfree batter is prepared.<br />

• Heat little oil and roast yogurt mixture. Stir<br />

till mixture thickens.<br />

• Add steamed drumsticks to mixture. Cover<br />

and cook for few minutes. Adjust taste with<br />

salt.<br />

• Stir. Add seasoning / tadka made of hot<br />

oil and fried mustard seeds, cumin seeds,<br />

sesame seeds and curry leaves.<br />

• Garnish with coriander leaves. Serve<br />

Saragva (Shing) Nu Lotvalu Shaak along<br />

with Phulka.<br />

cut into pieces.<br />

• For the tempering, heat another pan with oil<br />

in it over moderate flame.<br />

• Once the oil is sufficiently hot, add mustard<br />

seeds, curry leaves and vertically sliced<br />

green chilli. Add 1/2 cup of water in the pan<br />

and allow it to boil.<br />

• On 2-3 boils, squeeze 1/2 lemon, add sugar<br />

and green coriander leaves. If you are<br />

someone who likes it spicy you can add<br />

some finely chopped green chilies to the top<br />

coating.<br />

• You can also make Dhokla sandwich by<br />

layer Dhokla and adding your favourite<br />

sauce to it.<br />

• Turn off the heat and pour the tempering on<br />

the dhokla.<br />

• Transfer the dish to a serving bowl and serve<br />

it with green coriander chutney.<br />

• Khaman Dhokla is best enjoyed when paired<br />

with Faafda and Jalebi. Try this delicious<br />

snack recipe at home with your family and<br />

friends.<br />

Methi Ka <strong>The</strong>pla<br />

How Flour kneaded with methi, ginger,<br />

chilies, herbs and yogurt and made into<br />

crisp paranthas.<br />

Ingredients<br />

• 2 Cups Atta<br />

• 2 Tbsp Oil<br />

• 1 Tbsp Dried Methi<br />

• 2 tsp Salt<br />

• 2 tsp Ginger and Green Chillies (make paste)<br />

• 1 tsp Garlic<br />

• 2 tsp Coriander Powder<br />

Trevti Dal<br />

Ingredients<br />

• 1 cup chana dal<br />

• 1 cup toor daal<br />

• salt as required<br />

• refined oil as required<br />

• 1 cup finely chopped tomato<br />

• 1/4 teaspoon garlic paste<br />

• 1/2 teaspoon lime juice<br />

• 1 1/2 dry red chili<br />

• 1 cup moong dal<br />

• 3 cup water<br />

• 1/2 teaspoon powdered turmeric<br />

• 1 teaspoon cumin seeds<br />

• 1/4 teaspoon ginger paste<br />

• 12 pinch asafoetida<br />

• 1 teaspoon red chilli powder<br />

• 1 tablespoon finely chopped coriander<br />

leaves<br />

Method<br />

• To make this recipe, take a bowl and add<br />

chana dal, moong dal, toor dal. Wash them<br />

well and soak for one hour. Once done,<br />

drain the water and transfer the lentils in a<br />

pressure cooker.<br />

• Add turmeric powder and required amount<br />

of water.<br />

• Pressure cook the dal for 5-7 whistles or<br />

until they becomes tender. <strong>The</strong>n, mash the<br />

lentil. Now, take a pan over medium flame<br />

Rice flour khichu<br />

Craving for a lip-smacking recipe? Try<br />

out Rice Flour Khichu, made with<br />

boiled rice flour, green chilies, cumin<br />

seeds and sesame seeds to give you a brilliant<br />

combination of amazing flavors.<br />

Ingredients<br />

• 2 tablespoon peanut oil<br />

• 2 1/4 cup rice flour<br />

• 1 teaspoon sesame seeds<br />

• 2 teaspoon finely chopped green chillies<br />

• 1 ounce finely chopped spring onions<br />

• salt as required<br />

• 1/7 teaspoon baking soda<br />

• 1 teaspoon cumin seeds<br />

• 3 1/3 cup water<br />

How to make Rice Flour Khichu<br />

• To prepare this recipe, take a pan and place<br />

it on medium flame. Add enough water<br />

along with sesame seeds, cumin seeds,<br />

chopped green chilies, baking soda and<br />

• 1 tsp Sugar<br />

• To knead Yogurt<br />

• As needed Water<br />

Method<br />

• Take all ingredients in a bowl. Mix well.<br />

• Knead the ingredients well with yogurt and<br />

some water.<br />

• Make thin paranthas out of the dough.<br />

• Cook the paranthas from both sides, over<br />

high flame till greenish brown.<br />

• Serve hot.<br />

and heat oil in it.<br />

• Once heated, add cumin seeds, when it<br />

starts crackling add dry red chilli, asafoetida<br />

powder, ginger and garlic paste. Saute them<br />

for few seconds.<br />

• Next, add chopped tomatoes and stir the<br />

mixture.<br />

• Add red chili powder and saute again for<br />

another 3-4 minutes or until the tomatoes<br />

becomes soft. Once done, transfer the<br />

cooked lentils in the mixture along with<br />

water and salt. Mix them well and simmered<br />

for 7 minutes.<br />

• Add lime juice and chopped coriander<br />

leaves. Stir for another few minutes and turn<br />

off the flame.<br />

• Your Trevti Dal is ready.<br />

• Serve hot with pulao or chapati.<br />

salt according to your taste and boil the<br />

mixture for the next 10-12 minutes.<br />

• Now, add the rice flour and stir, as to<br />

prevent any lumps. Cover the mixture<br />

with a lid and let cook for another two<br />

minutes. Add peanut oil and keep stirring<br />

occasionally.<br />

• Transfer Rice Flour Khichu in a serving<br />

dish and enjoy. Normally, Khichu is<br />

prepared with these simple ingredient<br />

mentioned above but you can even add<br />

vegetables and cashews as per your choice.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!