Sol Kadhi with Golgappe

Sol Kadhi with Golgappe

From   Tea Time

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Gujarati

Try this combination and you will never regret it but will want to have it often

Ingredients

  • Kokum petals 1 cup
  • Crisp puffed puris as required
  • Scraped fresh coconut 1 cup
  • Garlic, chopped 2 cloves
  • Green chillies, chopped 2 to 3
  • Salt to taste
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Medium potatoes, boiled, peeled and chopped 2
  • Nylon sev as required

Methods

  • Pour 1 ltr water in a deep non-stick pan, add kokum petals and boil for a few minutes. Strain the water into a bowl and grind the residue in a mixer to a fine paste. Transfer the paste into another bowl.
  • Finely grind together coconut, garlic, green chillies with sufficient strained kokum water. Strain this through muslin cloth into a mixing bowl. Add kokum paste, salt, coriander leaves and mix well.
  • Take potatoes and nylon sev in yet another bowl and mix well mashing slightly.
  • Pour the sol kadhi into shot glasses. Fill the golgappe with the potato mixture, keep one on each shot glass and serve.
Tamatar Ni Gravy Ma Cutlet

Tamatar Ni Gravy Ma Cutlet

Prep: 40 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Gujarati

Key Ingredients:

  • Tomatoes
  • Potatoes

Potato cutlets served with a flavourful tomato gravy

Ingredients

  • Tomatoes, chopped 1 cup
  • Tomatoes, pureed 1 cup
  • Medium potatoes, boiled, peeled, mashed 3
  • Oil 3 tbsps
  • Medium onions, chopped 3
  • Ginger paste 2 tsps
  • Garlic paste 2 tsps
  • Coriander powder 2 tsps
  • Cumin powder 1 tsp
  • Fresh coriander leaves, chopped 4 tsps
  • Fresh mint leaves, chopped 4 tsps
  • Vinegar (sirka) 1 tsp
  • Sugar 1 tsp
  • Green peas 2 tbsps
  • Garam masala powder 1 pinch
  • Salt to taste
  • Red chilli powder 1 tsp
  • Pav bhaji masala 2 tsps
  • Bread slices 4
  • Cornflour as required
  • Thin strips of yellow capsicum for garnish
  • Thin strips of green capsicums for garnish
  • Yogurt to drizzle
  • Fresh mint sprig to garnish

Methods

  • To make the gravy, heat 2 tbsps oil in a non-stick pan, add half the onions, 1 tsp garlic paste, 1 tsp ginger paste, mix and saute till fragrant.
  • Add 1 tsp coriander powder, ½ tsp cumin powder, tomatoes and tomato puree and mix it well. Cook for 5-6 minutes. Add 2 tsps coriander leaves, 2 tsps mint leaves, vinegar and sugar and mix well.
  • Take potatoes in a bowl, add green peas, remaining onions, remaining ginger paste, remaining garlic paste, garam masala powder, remaining coriander powder, salt, red chilli powder, pav bhaji masala and remaining coriander leaves and remaining mint leaves and mix well.
  • Trim the edges the bread slices, cut into small pieces, soak in water, squeeze out excess water by pressing between your palms and add to the mashed potato mixture and mix well.
  • Take cornflour in another bowl. Divide potato mixture into equal portions and shape them into cutlets.
  • Heat sufficient oil in another non-stick pan. Roll the cutlets in cornflour and shallow-fry, turning sides, till evenly cooked all around.
  • Add these cutlets to the gravy, mix gently and cook for a couple of minutes.
  • Transfer into a serving bowl, garnish it with yellow and green capsicum strips. Drizzle a little yogurt over them and place a mint sprig on top and serve.
Tamata Ghatia nu Shaak

Tamata Ghatia nu Shaak

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Gujarati

Key Ingredients:

  • Red tomatoes
  • Green tomatoes
  • Gathia

One of the favourite dishes of the Gujaratis

Ingredients

  • Red tomatoes, finely chopped 1 cup
  • Green tomatoes, finely chopped ¾ cup
  • Gathia 1 cup
  • Oil 3 tbsps
  • Cumin seeds 1 tsp
  • Mustard seeds 1 tsp
  • Asafoetida 1 pinch
  • Green chillies 2
  • Curry leaves 8n to 10
  • Salt to taste
  • Red chilli powder 1 tsp
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Sugar 1½ tsps
  • Kitchen king masala ½ tsp
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a deep non-stick pan, add cumin seeds and mustard seeds and let the seeds splutter.
  • Add asafoetida, green chillies and curry leaves and saute for a minute.
  • Add tomatoes, green tomatoes, salt and a little water and mix well. Cook till tomatoes become pulpy.
  • Add red chilli powder, coriander powder and cumin powder, mix well, cover the pan and cook for 2-3 minutes.
  • Add sugar and gathia, mix well. Cover and cook for 1 minute
  • Transfer into a serving bowl, sprinkle kitchen king masala and coriander leaves and serve hot.
Trevati daal

Prep: 45 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Gujarati

Key Ingredients:

  • Split Bengal gram
  • Split pigeon peas
  • Split skinless green gram

A traditional Gujarati dal made with a mixture of three dals and aromatic ingredients

Ingredients

  • Split Bengal gram (chana dal), soaked and boiled ½ cup
  • Split pigeon peas (tuvar dal), soaked and boiled ½ cup
  • Split skinless green gram (dhuli moong dal) ½ cup
  • Oil 4 tbsps
  • Bay leaves 2
  • Dried red chillies 4
  • Ginger, finely chopped 2 tsps
  • Asafoetida 2 pinches
  • Turmeric powder ½ tsp
  • Onions, finely chopped ¾ cup
  • Green chillies, finely chopped 2
  • Tomatoes, finely chopped 1 cup
  • Stock of pulses 1½ cups
  • Salt to taste
  • Garlic cloves, crushed 7 to 8
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat 3 tbsps oil in a deep non-stick pan, add bay leaves, 2 red chillies, ginger, a pinch of asafoetida and turmeric powder and saute for 1 minute.
  • Add boiled split Bengal gram, pigeon peas, split green gram and onions and mix.
  • Add green chillies, tomatoes and stock of pulses and mix well.
  • Add salt and mix. Cover and simmer for a 5-6 minutes.
  • Heat 1 tbsp oil in a small non-stick pan, add garlic and saute till light golden.
  • Add remaining red chillies and remaining asafoetida and mix well. Add this tempering to the dal mixture.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Multi Grained Thepla with Tomato Garlic Chutney

Multi Grained Thepla with Tomato Garlic Chutney

Prep: 50 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Gujarati

Key Ingredients:

  • Whole wheat flour
  • Sorghum flour
  • Gram flour
  • Tomatoes
  • Garlic

The popular gujarati snack served with tangy tomato garlic chutney is completely satiating

Ingredients

  • Whole wheat flour (atta) ⅔ cup
  • Sorghum (jowar) flour ⅔ cup
  • Gram flour (besan) ⅔ cup
  • Green chillies, cerushed 2
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Ginger-garlic paste 1 tbsp
  • Carom seeds (ajwain) 1 tsp
  • Asafoetida (hing) 1 pinch
  • Fresh fenugreek leaves (methi), chopped ½ medium bunch
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Salt to taste
  • Oil as required
  • Tomato garlic chutney
  • Tomatoes, roughly chopped 1 kg
  • Garlic cloves, chopped 2
  • Oil 1 tbsp
  • Medium onion, chopped 1
  • Ginger, cut into thin strips 2 tsps
  • Red chilli powder 1 tsp
  • Salt 2 tsps
  • Sugar ½ cup
  • Black cardamoms, crushed ¾ tsp
  • Raisins 4 tsps
  • Almonds, blanched and peeled 10
  • Vinegar 1½ tbsps

Methods

  • Take whole wheat flour, sorghum flour and gram flour in a mixing bowl. Add green chillies, red chilli powder, turmeric powder, ginger-garlic paste, carom seeds, asafoetida, fenugreek leaves, coriander powder, cumin powder and salt and mix well. Add water as required and knead into a soft dough.
  • Add 1 tsp oil and knead again. Cover the dough with a damp cloth and rest for 15 minutes.
  • Divide the dough into small equal portions and shape them into balls. Roll each ball into a roti.
  • Heat a non-stick tawa, and cook each roti on it, turning sides and brushing a little oil, till they are evenly cooked on both sides. Arrange them on a serving platter.
  • To make tomato garlic chutney, heat oil in a non-stick pan, add garlic, onion and ginger and saute till onion becomes translucent.
  • Add red chilli powder and saute for 1-2 minutes. Add tomatoes and salt and mix well. Saute on medium heat till tomatoes become pulpy.
  • Add sugar and cook, stirring occasionally, till the mixture thickens.
  • Add black cardamoms, raisins, almonds and vinegar and cook till the mixture gets a chutney consistency.
  • Transfer into a serving bowl and serve with thepla.
Dal Dhokhli

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Gujarati

Key Ingredients:

  • Split pigeon peas (toor dal)
  • Whole wheat flour

A one meal dish at its best – it has almost all the nutrients for a healthy you

Ingredients

  • Split pigeon peas (toor dal), soaked for 15 minutes 1 cup
  • Sunflower oil 2 tbsps
  • Cumin seeds 1 tsp
  • Ginger, finely chopped ½ tsp
  • Green chilli, chopped 1
  • Curry leaves 7 to 8
  • Medium tomatoes, sliced 2
  • Asafoetida ½ tsp
  • Tamarind paste 1 tbsp
  • Jaggery, grated 1 tsp
  • Whole wheat flour 1 cup
  • White butter 2 tsps
  • Salt to taste
  • Peanuts 1 tbsp
  • Turmeric powder ½ tsp
  • Red chilli powder ½ tsp
  • Garam masala powder ½ tsp

Methods

  • Heat oil in a deep non-stick pan, add cumin seeds, ginger, green chilli and curry leaves and saute till cumin seeds change colour. Add tomatoes, asafoetida and 2 cups water and mix.
  • Add split pigeon peas, tamarind, jaggery and add some more water and let it cook on low heat till the dal is completely mashed.
  • Take flour in a bowl, add white butter, salt and sufficient water and knead into a dough.
  • Divide into 2 equal portions and roll them out into thin rotis. Cut each roti into medium diamonds.
  • Add peanuts, turmeric powder, red chilli powder and salt to the dal and mix well.
  • Add the dough pieces and mix gently so they do not stick to each other.
  • Cook low heat till the dough pieces are well cooked.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.