GUJARATI CUISINE

Gujarati Thali (platter) is my contribution to "Regional Cuisine of India", a event started by Lakshmi from "veggie cuisine" and Mythili from "Vindu" blog is hosting this RCI event this month showcasing the beautiful state of Gujarat. Thanks for hosting Mythili!:)
(Since it's RCI and I am proud to showcase our Indian states one by one, 2-3 dishes per post rule do not apply!!:D)

Gujarat:
Palitana, a largest "Temple city" in Gujarat:
A pilgrimage site on the Shatranjaya hills with 863 temples built over a span of nine hundred years!! Isn't this absolutely amazing to look at?! I didn't know anything about this city until now!! (Photo is from www.indbazaar.com)

Gujarat is situated at the westernmost part of India,laced with beautiful beaches and ancient temples.Its official and primary language is Gujarati with Gandhinagar as it's capital. Most of the Gujarati Hindus are very strict vegetarians and their vegetarian cuisine is unmatchable in taste and variety. Kutch is one of the important areas in the state which has an independent identity and they speak Katchi. Here is the photo of the world's first Swaminarayan Temple built in Ahmedabad.
National leaders like Mahatma Gandhi, Sardar Vallabhbhai Patel are the natives of Gujarat. Gujarat was also the site of some of the most popular resistances against the British including the Satyagrahas in Kheda, Bardoli, Borsad and the Salt Satyagraha. Dandiya Ras, Garba are few of the popular dances for the region.(Info from WIKI)

Gujarati Thali:
Lilva Pulao(Surti Papdi, Avarekalu), Mathri (a crispy snack, store bought), Vatana Bateta no Rotlo (Greenpeas and Potato roti), Lachko dal, a beverage/dipping sauce called Komal and Sukhdi(Wheat flour, Cardamom, ghee)for dessert!



Gujarati dishes:
Most of these recipes came from Tarla Dalal's "Gujarati cookbook", who has undeniable authority on Gujarati cuisine, being a Gujarati herself. I did make some changes to her original recipes to suit my taste and convenience. Here are the recipes the way I made them, enjoy!:)

Mathri:
I bought Haldiram's Mathri at the Indian store but they are easy to make at home. It's not in the Gujarati book, so I am not sure if it's a Gujarati snack! Anyway, here is the recipe:
1. Mix 1/2 cup plain flour, 1/2 cup Wheat flour, 2 tbsp Semolina/Rava, 2 tbsp hot oil, 1 tsp Ajwain seeds, 2 tsp grated ginger, salt, 1/4 tsp Baking powder, 1/2 tsp crushed peppercorns , few chilli flakes, 1/4 tsp turmeric, 1/2 tsp sugar, 1 tbsp crushed Kasoori methi (dry fenugreek leaves), 1/2 tsp crushed Coriander and fennel seeds with littler water to make a stiff dough. Let it rest for 10 mins.
2. Make a large marble sized balls, press a little to flatten it and deep fry them until golden.

Lilva Pulao:
Simple and delicious!
Grind these to coarse paste: 1/2 cup Cilantro, 3 green chillies, 1/2" fresh ginger, 2 garlic without water.

1. Cook Lilva beans(I used frozen Surti Papdi) with water and little bit of salt until soft, drain. Keep aside. Cook 1 1/2 cups of Basmati or long grain until soft, fluff and keep it aside to cool a bit.
2. Heat 2 tbsp butter or ghee, add 2" Cinnamon sticks, 2 cloves. Add cooked and drained Lilva beans, salt, ground paste. Mix well for 2 mins.
3. Squeeze 1/2 a lemon juice and add cooked rice and mix well. Serve with Lachko dal.

Lachko Dal:
A very simple dal seasoned with Cumin and garlic.
1. Cook 1/2 cup Tuar dal with 2 cups of water, salt, 2 green chillies, 1/4 tsp turmeric in a pressure cooker.
2. Heat 2 tsp ghee, add 1 tsp Cumin seeds, 1 broken red chilly, 2 garlic sliced (my addition), when golden, add the dal and simmer.

Greenpeas and Potato Rotlo:
I added a bit of wheat flour to make the dough pliable.Without it, it's hard to make the Rotis.
1. Cook 3 large Potatoes, peel and mash. Put it in the wide mouthed dish. Heat 1 cup frozen green peas in the Microwave, drain the water and mash as much as you can, add to the mashed potato.
2. Add in 2 tbsp Rice flour, 3 tbsp wheat flour or cornstarch (my addition), salt, 1/2 tsp sugar, 1 tbsp lemon juice, 2 tsp green chillies(2) and (1") Ginger paste to the Potato mix and knead. Divide into 6-8 round.
3. Heat the non-stick pan. Take a piece of foil, spray no-stick oil. Press a dough ball to a thickish square roti with your palm, gently place it on the tawa and cook both sides, drizzled with some oil on top until crisp and golden. Cool them on the cooling rack. Repeat with other dough balls and serve with Komal.

Komal:
In her book, Coconut and yogurt are just mixed with water and seasoned to serve as a drink. You can do that if you like. I didn't want to drink coconut milk as it is! So I heated both up without adding any water, seasoned to serve as a dipping sauce for Rotlo and as side dish with Pulao too. It tastes excellent!
1. Beat 1 cup plain yogurt and 1 cup Coconut milk (I used canned), salt and 1 tsp sugar with a whisk well. Put it in the Microwave for 5 mins at 50% power. (Might split if you heat it on high heat or you can simmer on the stove top gently until little thick like sauce.) Cool it before adding seasoning.
2. Heat 1 tsp oil, add 1/2 tsp cumin seeds, 3 minced curry leaves, 2 tsp minced Cilantro, stir for a minute and cool. Then add it to the yogurt mix. Serve with Rotlo or Pulao on the side in a cup.

I am sending this yummy heart shaped Sukhdi to Pooja from "my creative Ideas" blog for her "Valentine's day" special event. Thanks for hosting Pooja, hope you like my entry.
I am also sending this to Zorra for her "Heart for your Valentine" event. Thanks for hosting Zorra!:)


Sukhdi, a popular Gujarati dessert:
I wanted to make something really Gujarati for dessert. Sukhdi or GolPapdi as it called, is made of Wheat flour, ghee, Cardamom and sugar and cut into diamond shapes. This sweet is somewhat like between making Mysore Pak (lot easier than that!) and Rava Laddoo. I made it into heart shape for Valentine's day!!:)



Here is how to make Sukhdi:



1. Heat a non-stick pan, add 1/2 cup of ghee. When hot, add 1 tbsp Poppy seeds, 1 cup Wheat flour, keep stirring until it is cooked and smells good like roasted flour. Add 3/4 cup brown sugar or Jaggery. Stir until sugar melts.
2. Add 1 tsp Cardamom powder, mix well. Take off the heat, add 2 tbsp milk, stir to mix well. It will form into a lump and it starts to leave the sides of the pan.
3. Take out and shape it into any mould you like and garnish with toasted Almonds. You can serve this warm or cold.





Enjoy!:)

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Books I read:

1. "Around the table" by Lela Nargi and various authors' remembering and writing about their home, families and food including Maya Kaimal's Kerala and American grandparents.
2. "Parineeta" by Sarat Chandra Chattopadhyay. A tiny story book, not the filmy version although I love the film too which I own.

Movies I watched:
1. After I watched "The Godfather" movies last month, I wanted more of Marlon Brando!:D
I borrowed "A streetcar named desire" from the library. Boy, he was so handsome when he was young!! Did you know his son Christian Brando's mother is from India, born in Calcutta(Kolkota)? Christian Brando died recently of Pneumonia.
2. "The toast of New Orleans", a 1950s musical about a "not so sophisticated" Bayou fisherman(Mario Lanza) who gets trained as a Opera singer and becomes the toast of New Orleans but falls in love with his co-singer(Kathryn Grayson) who thinks he is below her at first and then...you know how it goes, Bollywood ishtyle!;D Loved it.

Here are my Super Bowl goodies:
Tandoori chicken Puff pastry, Spinach and Feta Puffs, Raspberry and sweet coconut puffs for dessert, Taquitos, spicy Buffalo wings, Sesame crackers, Bagel chips, Guacamole, Spinach dip, Cheese Fondue with Pretzel bread cubes, Chili with Doritos!! A Cosmopolitan for me and few Beers for Arvind went well nicely too!:D
Super Bowl was as exciting as these were, we loved the game this year. Well done Giants!!:)


For Nita, who requested the recipe for Puffs. Enjoy!:)
Tandoori Puffs: Chop chicken to small cubes, about 2-3 cups. Heat 1 tbsp oil in a non-stick pan, add 1 onion very finely chopped, 1 tsp ginger-garlic paste, 1/4 tsp each turmeric and chill pd or paprika,salt,fry until onion is golden.Add 1 tsp sugar, 2 tsp of Tandoori masala (store bought, best one I use is Sharwood's brand or you can make it like this recipe), 1/2 tsp cumin-coriander powder and 1/4 tsp Pepper powder and mango pd or 1 tbsp yogurt. Stir in the chicken, stir on medium heat and fry until cooked thru' without adding any water. When done, adjust the spices and cool. Cut Puff Pastry to 4" squares, place a tbsp or more of Chicken, fold over and seal. Bake at 400F for 12-15mins.(You can add this chicken on Tortilla with cheese and cover with another, heat it to make Quesadillas too!)
Greek Puffs: Microwave frozen Spinach until cooked and dry, cool. Add salt, pepper, pinch of Nutmeg and Feta cheese, mix and stuff in the puffs. Do the same as above.
Sweet puffs: Any Jam plus 2 tbsps of sweetened coconut or Chocolate chips and coconut(my son's idea) or Nutella and Almonds etc.

Have a great weekend!:)