Trevati daal

Trevati daal

By  Chef Shantanu Gupte
From   India Unlimited

Prep: 45 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Gujarati

Key Ingredients:

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.

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Jaisalmeri Chane

Jaisalmeri Chane

By Chef Shantanu Gupte
By India Unlimited

Prep: 9 hours

Cook: 15 minutes

Method: Easy

Course: Dal and Kadhi

Type: Gujarati

Key Ingredients:

  • Chickpeas
  • Yogurt
  • Gram flour

Chickpeas cooked with a flavourful masala and yogurt

Ingredients

  • Chickpeas, boiled 150 gms
  • Ghee 1 tbsp
  • Cumin seeds 2 tsps
  • Black cardamoms 2
  • Cinnamon (dalchini) 1 inch
  • Asafoetida 1 pinch
  • Medium onion, chopped 1
  • Garlic cloves, crushed 6
  • Green chillies, chopped 4
  • Salt to taste
  • Yogurt 1 cup
  • Gram flour (besan) 3 tbsps
  • Cumin powder 1 tsp
  • Garam masala powder 1 tsp
  • Chana masala 2 tsps
  • Chilli oil for garnishing
  • Fresh coriander leaves, chopped for garnishing

Methods

  • Heat ghee in a deep non-stick pan and add cumin seeds, black cardamom and cinnamon and saute.
  • Add asafoetida and onion and saute. Add garlic, green chillies and salt and saute till the onion becomes golden brown.
  • Take yogurt in a bowl, add gram flour and a little water and whisk till smooth. Add cumin powder, garam masala powder and chana masala and mix well. Add this mixture to the onion.
  • Add boiled chickpeas and cook till the gravy becomes thick.
  • Transfer into a serving bowl, garnish with chilli oil and coriander leaves and serve hot.

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Spanish Potato and Peas Salad

Spanish Potato and Peas Salad

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Gujarati

Key Ingredients:

  • Potatoes
  • Green peas

Whenever you want to have a light meal, have this salad – it is really delicious

Ingredients

  • Medium potatoes, boiled, peeled and cubed 3
  • Green peas, blanched 1 cup
  • French beans, blanched and cut into 1-inch pieces 1 cup
  • Lemon juice 1 tbsps
  • Mustard paste 1 tbsp
  • Mayonnaise 4 tbsps
  • Salt to taste
  • Fresh parsley or fresh coriander leaves, chopped 2 tbsps + for garnish
  • Medium green or red capsicum, cut into small square pieces 1
  • Medium carrot, cut into small pieces 1
  • Medium tomato, cut into half-moon shaped slices 1
  • Large onion, finely chopped 1
  • Green olives, sliced (optional) 2 tbsps
  • Eggs, boiled, peeled, sliced 2

Methods

  • Heat 1 tbsp oil in a non-stick wok, add potatoes and saute for 5 minutes. Add peas and beans and saute for 2 minutes.
  • Put lemon juice, mustard sauce, mayonnaise, salt in a bowl and whisk well to make a creamy dressing. Add 2 tbsps of parsley and mix.
  • Take red capsicum, carrot, tomato and onion in a salad bowl. Add sauteed potatoes, peas and beans along with green olives and mix.
  • Add 3 tbsps dressing and mix gently so that all the vegetables are well coated with the dressing.
  • Transfer salad into a serving bowl, garnish with egg slices and parsley and serve.

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Spanish Style Chickpeas

Spanish Style Chickpeas

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 9 hours

Cook: 25 minutes

Method: Easy

Course: Dal and Kadhi

Type: Gujarati

Key Ingredients:

  • Chickpeas (kabuli chane)

Chickpeas cooked in Spanish style - goes well with bread to make a wholesome snack

Ingredients

  • Chickpeas (kabuli chane), boiled 2 cups + 2 tbsps
  • Olive oil / vegetable oil 4 tbsps
  • Garlic cloves, finely chopped 4
  • Bread slices 2
  • Cooking liquour as required
  • Salt to taste
  • Cumin seeds 1 tsp
  • Red chilli flakes 1 tsp
  • Spinach, finely chopped 1 cup

Methods

  • To make picada, heat 2 tbsps oil in a non-stick pan, add half the garlic and 2 tbsps boiled chickpea and saute. Break bread into small pieces and add with 2 tbsps cooking liquour and mix.
  • Cook on high heat for 2-3 minutes. Add salt, mix and set aside to cool.
  • Put this mixture into a mixer jar and grind. Add 2 tbsps cooking liquour, mix and transfer into a bowl.
  • Heat 2 tbsps oil in another non-stick pan, add remaining garlic, cumin seeds, chilli flakes. Add 2 cups chickpeas and mix. Add picada and 1 cup cooking liquour and mix gently so that the chickpeas do not break. Cook on high heat for 5 minutes.
  • Add spinach and salt and mix till the mixture thickens.
  • Serve with bread or chapatti.

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Tumbet

Tumbet

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Dal and Kadhi

Type: Gujarati

Key Ingredients:

  • Potatoes
  • Brinjals
  • Green capscums
  • Tomatoes

A popular Spanish vegetable dish that can be found on the menu of most restaurants in Spain

Ingredients

  • Potatoes, cut into round slices and soaked in water ¼ kg
  • Brinjal, cut into round slices and soaked in water ¼ kg
  • Green capsicums, cut into roundels ¼ kg
  • Tomatoes, peeled and made into a pulp ¼ kg
  • Oil 2 tbsps
  • Garlic cloves, finely chopped 3
  • Salt 2 tsps
  • Black peppercorns ½ tsp

Methods

  • Preheat oven to 200º C. Butter a baking dish.
  • Heat 1 tbsp oil in a non-stick pan on high heat. Lower heat and arrange potato slices in it and cook.
  • Heat 1 tbsp oil in another non-stick pan. Drain brinjal slices and saute, turning sides. Add salt and toss occasionally, till lightly browned on both sides.
  • Arrange cooked potato slices at the base of a buttered baking dish, followed by brinjal slices. Sprinkle ¼ tsp crushed black pepper on top of brinjal slices.
  • Heat 1 tbsp oil in the same pan, add green capsicum slices and saute on high heat. Add salt and cook till lightly browned.
  • Arrange these slices on top of brinjal slices.
  • Heat 1 tbsp oil in the same pan, add tomatoes and garlic. Reduce heat and add ½ cup water, salt and mix well.
  • Pour tomato mixture on top of green capsicum slices and spread evenly so that the juices penetrate to the bottom of the dish. Sprinkle salt on top.
  • Keep the baking dish in the preheated oven and bake for 15 minutes.
  • Serve hot.

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Pitachi Mirchi

Pitachi Mirchi

By Chef Shantanu Gupte
By India Unlimited

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Dal and Kadhi

Type: Gujarati

Key Ingredients:

  • Gram flour (besan)
  • Green capsicums

A popular Maharashtrian dish that pairs well with bhakri – a poor man’s daily meal enjoyed by the rich very often

Ingredients

  • Gram flour (besan) 2½ cups
  • Medium green capsicums, cut into 1 inch pieces 2
  • Oil 2 tbsps
  • Mustard seeds 1½ tsps
  • Curry leaves 12 to 15
  • Turmeric powder ½ tsp
  • Asafoetida 1 pinch
  • Medium onion, chopped 1
  • Salt to taste
  • Red chilli powder 1 tsp

Methods

  • Heat a non-stick pan, add gram flour and dry roast till fragrant.
  • Heat oil in another non-stick pan, add mustard seeds and curry leaves. When the seeds splutter, add turmeric powder, asafoetida, onion and green capsicums and mix well.
  • Add red chilli powder and mix well. Add around 4 cups water and mix well.
  • Add roasted gram flour and whisk well so that no lumps form. Add salt and cook till thick.
  • Transfer into serving bowl and serve hot with bhakri.

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