Strawberry Creme Brulee

By Chef Rakesh Sethi

From Tea Time

Prep: 3 hours

Cook: 50 minutes

Method: Easy

Course: Dessert

Type: Gujarati

Key Ingredients:

The taste of this crème brulee is further enhanced with strawberries

Tamatar Ni Gravy Ma Cutlet

By Chef Shantanu Gupte

By India Unlimited

Prep: 40 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

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

By Chef Shantanu Gupte

By India Unlimited

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Dessert

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

By Chef Shantanu Gupte

By India Unlimited

Prep: 45 minutes

Cook: 20 minutes

Method: Easy

Course: Dessert

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

By Chef Shantanu Gupte

By Health Mange More

Prep: 50 minutes

Cook: 30 minutes

Method: Easy

Course: Dessert

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.