Boondis are very small deep fried balls made with gram flour and are used in raita as well as in various farsan snacks.

Farsan is a collective term for various deep fried snacks and is an integral part of any Gujrathi meal.

Ingredients :

Boondi : 100 Gms.

Curd : 200 Gms.

Black Peppercorns : 2 nos.

Cumin Seeds :  2 Tsp.

Chaat Masala : 1 Tsp.

Salt : to taste

Sugar : 1 Tsp.

Chopped Coriander Leaves : 2 Tbsp.

Method :

Dry roast the peppercorns and cumin seeds and then crush then using a mortar and pestle.
Mix all the ingredients together except the boondi and then add cold water to the curd mixture to get a creame-like consistency. Keep this mixture i the refirgerator to cool.
Then soak the boondi in warm water for 10 seconds and then add to the curd mixture. Serve immidiately.

Bread Slices : 8-10 no.

Golden Currents : 100 Gms.

Sultanas : 50 Gms.

Full Fat Milk : 300 ml.

Cream : 50 ml.

Caster Sugar : 4 Tbsp.

Grated Rind of 1 Lemon

Eggs : 3-4 depending on the size.

Vanilla Essence : 1/2 Tsp.

Grated Nutmeg : one pinch

Butter : As Required

Oven-proof rectangular or oval baking dish ( preferably ceramic or glass)

Method :

Preheat the oven at 180°C. Butter the baking dish.

Butter the bread slices. Cur the bread slices in half diagonally to get triangular slices. Arrange in a single layer at the bottom of the dish. Sprinkle with half the  currents and sultanas, then cover with another layer of bread slices. Put the rest of the currents and sultanas on top.

In a Jug, add the milk and cream. To this add the lemon rind, caster sugar and the vanilla essence.  Whisk the eggs and add to the liquids. Pour this mixture over the bread slices, sprinkle with the grated nutmeg and let it soak for 10 minutes.

Bake in the oven for 40-60 minutes.

Serve warm.

Potato : 1 Large

Suran (Elephant foot yam – Amorphophallus paeoniifolius) : 300 Gms.

Red Pumpkin or  Bottle Gourd (Dudhi Bhopla) : 300 Gms.

Raw Banana : 1 no.

Carrot : 1 Large

French Beans : 200 Gms.

Green Peas : 100 Gms.

Drumsticks – Moringa oleifera (Soavagyaacyaa SoMagaa fruit) : 2 Nos.

Freshly Grated Coconut : 1 ½ Cups

Green Chillies : 5-6 Nos.

Cumin Seeds : 1 Tsp.

Curd : 1 Cup

Coconut Oil : 2 Tbsp.

Curry Leaves : 12 Nos.

Method :

Cut the vegetables into 1” inch cubes. Peel and cut the banana into cubes as well.

Cook the Elephant foot yam separately in salted water and when almost done,  discard the water. Cook the rest of the vegetables together in salted water with half the curry leaves. The water should just be enough to cook the vegetables. When the vegetables are 9/10th cooked add the cooked yam to them.

Make a paste of coconut, green chillies and cumin seeds. Then mix with the curd to make a smooth paste.

Add the paste to the vegetables and adjust the salt and the consistency of the gravy. Remove after one boil.

N.B. : There are some who prefer a tadka and some who don’t. I like to heat the oil and add the curry leaves to it and give this tadka to the avial. Some people prefer to add all the curry leaves while cooking the vegetables . When you have added the paste and removed it after one boil, they add the raw coconut oil into the avail and mix well.

Best served with boiled rice.

Brinjals

Ingredients :

Brinjals : 500 Gms.

Fresh Grated Coconut : 200 Gms.

Coriander Seeds : 60 Gms.

Dried Red Chillies : 10-12 nos.

Sliced Onions : 2 nos. large

Green Chillies : 3-4 nos.

Garlic Cloves : 8 nos.

Sesame Seeds : 4 Tbsp.

Turmeric Powder : 1 Tsp.

Tamarind Paste : 100 Gms.

Jaggery : 2 Tbsp.

Curry Leaves : 10-12 nos.

Black Mustard Seeds : 1 Tsp.

Chopped Coriander Leaves : 2-3 Tbsp.

Vegetable or Peanut Oil : As Required

Salt : To Taste

Method :

Cut the brinjals lengthwise almost into quarters; make sure you do not cut off the stem so as to keep the brinjal whole with a cross cut running the entire length.

In a Kadhai add enough oil to fry the brinjals till brown.

For the Bagara Masala Paste :

In 1 Tbsp. oil saute the sliced onions, coriander seeds, red chillies. Add these to the coconut and garlic. Dry roast the sesame seeds and add to the coconut mixture. Also add the turmeric powder and tamarind paste to the coconut. Make a paste of all these ingredients.

In a Tbsp. of oil add slit green chillies and add the paste and saute till the fat leaves the sides. Than add the brinjals, jaggery and salt to taste. Add water as required to get a sauce-like consistency. Cover and cook for about 10 minutes. This masala tends to stick to the bottom of the pan, so make sure that you keep stirring the pot every few minutes. Then add the chopped coriander leaves and remove.

Tadka :

In a small pan add 1 Tsp. oil and when hot add mustard seeds. When they start to crackle add the curry leaves and pour this over the curry. Mix well.

This can be served with Rice or Parathas.

P. S. – Vegetable Variation – You can make a tadka of mustard seeds, green chillies and curry leaves. To this add mixed vegetables like cauliflower, potatoes, carrots, green peas etc. Then add the bagara masala and salt to taste. Cover and cook till the vegetables are done. Then add chopped coriander on top.

Paneer (cottage Cheese) : 300 Gms.

Cashew nuts : 50 Gms.

Dried Kopra or dessicated coconut : 2 Tbsp.

Onions : 3 medium sized.

Cinnamon : 1″ piece

Cloves : 4 nos.

Black Peppercorns : 4-5 nos.

Green cardamom : 1 crushed

Black Cardamom : 5-8 seeds

Mace (Jaipatri) :1″ piece

Poppy Seeds (Khuskhus) : 1 Tsp.

Green Chillies : 3-4 nos.

Ginger Garlic Paste : 1 Tbsp.

Curd : 100 Gms.

Milk : 100 ml.

Ghee : 1 Tbsp.

Ajwain Seeds (bishop’s Weed / Carom Seeds) : 1/2 Tsp.

Salt : To Taste

Kewra Essence or Rose Water : 1 Tsp (Optional)

Method :

Soak cashew nuts in warm water till soft. Thinly slice 1 1/2 onions and the rest should be finely chopped. Chop the green chillies into small pieces. Cut the paneer into 1/2 inch cubes.

In a small fry pan, saute the sliced onions till brown. Remove and then brown the kopra as well. Also roast the whole spices in a small amount of oil and then make a paste of the kopra, browned onions, spices, green chillies and the soaked cashew nuts. Take care while roasting the whole spices not to burn the poppy seeds.

In a karai or wok add ghee and add the ajwain seeds. When they splutter, add the chopped onions and saute till browned. Then add the ginger garlic paste and saute til brown. Then add the masala paste and saute till fat starts leaving the sides of the pan. Then start adding the curd 1 tsp at a time and keep sauteing till all the curd is used. Then add the milk and the paneer and add water if required. Add salt to taste and let this simmer gently for about 10 minutes. Add the kewra or rose essence and remove from heat.

Serve hot with roti or Jeera Rice.

My neighbour Mrs. Rucha Sathe made these laddus for Diwali. I just had to get the recipe for  my blog after I tasted the laddus. Hope you make them at home and enjoy them with your loved ones.

Ingredients :

Khoya ( Khoa / Mawa) :200 Gm.

Semolina ( Rawa / Rava) :  500 Gm.

Sugar : 400 Gm.

Ghee (Clarified Butter) : 400 Gm.

Green Cardamom Powder : 1/4 Tsp.

Pistachios and Almonds : 1 Tbsp. (each) chopped

Saffron (Kesar) : 1 pinch.

Method :

In a karai (heavy wok) saute the Khoya on low heat till brown. Remove to let it cool down.

In the same wok, add the ghee. When it’s hot,  add the semolina and saute on low heat till it’s brown and gives off a nutty aroma.

For Sugar Syrup (Chashni) – To 400 Gms of sugar add 100 ml water and the bring to boil. Reduce hear and simmer. Add a few drops of lemon juice to the syrup while it is simmering. This brings the impurities in the syrup to the surface which will need to be skimmed off. Then keep reducing till you get a sugar syrup with a one string consistency. One string consistency means you have to keep boiling the syrup until a drop of syrup leaves one string between your thumb and forefinger.

To the sugar syrup, add the saffron, pistachios, almonds and cardamom powder. To this add the semolina and the khoya and mix well.

Keep aside for a few minutes to let the semolina and khoya absorb the sugar syrup and to let the mixture cool down and become dry. Then after 5-7 minutes again mix the mixture well and keep aside for 5 minutes.

Then roll the mixture into balls of 2″ diameter.

These laddus remain unspoiled for about 15-20 days in an airtight container.

P.S. – I found the laddus a little sweet so you can adjust the sugar accordingly as per the quality of the khoya you obtain. Good quality khoya will add its own sweetness to the dish so you can reduce the amount of sugar to 300-350 Gms.

Apples :  2 medium sized

Milk : 1 liter (Full fat)

Sugar : 8 to 10 Tsps.

Cinnamon : ½ inch stick

Vermicelli (semiyan) : 1 Tbsp.

Ghee (Clarified Butter) : ½ Tbsp.

Method :

Peel and cut the apples into ½ inch cubes. Crush the cinnamon into small pieces. Add the apples, cinnamon and sugar to the milk; bring to boil and then simmer for 20 – 30 minutes till the apples are completely cooked. Then puree in the blender and strain the mixture.

In a thick bottomed pot, melt the ghee and the sauté the vermicelli in it till brown. Then add the apple milk mixture and cook on low heat for 10 minutes.

Can be served hot or cold.

Papaya – 1 medium sized, ripe

Cucumbers – 2 – 3 medium sized

For the dressing :

Extra virgin olive oil : 2 Tbsp.

Lime juice  : juice of 1 lime

Brown sugar : 1-2 Tbsp.

Salt : To tase

Green Chilli : 1 no.

Fresh Ginger : 1/2 inch piece

Fresh Coriander : a few sprigs, chopped

Method :

Peel the papaya and cucumbers. Cut the papaya and cucumbers into 1/2 inch dices. Refrigerate for a few minutes.

To make the dressing, first finely chop (brunoise) the green chilli and the ginger. Then mix together the lime juice, oil, salt, sugar, ginger and the chilli.

Now toss the pieces of papaya and cucumber in the dressing along with the chopped coriander.

Serve cold.

Ingredients :

Chicken : 1 Kg.

Curd : 250 gm.

Chilli Powder : 1 tsp.

Turmeric Powder : 1/2 tsp.

Garam Masala Powder : 1 tsp.

Ginger Garlic Paste : 1 1/2 Tbsp.

Shahi Jeera (Black/Royal Cumin Seeds) :  1 tsp.

Onions : 5 medium-sized

Chopped Coriander Leaves : 2 Tbsp.

Long-grained Rice : 750 gm. (preferably Basmati)

Cinnamon : two 1 inch pieces

Cloves : 4 no.

Black Peppercorns : 5 nos.

Black Cardamon (Masala Ilaichi) : 1 no.

Green Cardamom : 4 nos.

Bay Leaf : 1 no.

Chopped Green Chillies : 1/2 tsp.

Lime Juice : 1 tsp.

Salt : to taste

Milk : 2 Tsp.

Saffron :  A few strands

Ghee ( Indian Clarified Butter) :  2-3 Tbsp.

Refined Flour (Maida) : 200gm

Method :

Finely slice the onions and they fry them in ghee till browned. The sliced fried  browned onions  are known as Barista which is an essential part of any Indian biryani.

Soak the rice in plenty of water. This is very important as the Basmati rice tastes better when you have soaked it for at least half an hour.

Warm the milk and add the saffron to it to infuse it with the saffron flavour.

Make a dough of the refined flour and water.

Clean, remove skin and cut the chicken into 12-14 pieces. To the chicken add the curd, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, half of the barista, half of the chopped coriander, shahi jeera and salt to taste.  Keep aside for 1/2 hour.

Meanwhile heat plenty of water at least a 4 times the amount of rice. When it starts to boil, add the cinnamon (one 1 inch piece), cloves (2 ), peppercorns (5 ), black (1/2) and green cardamom (2) and salt to taste to the water. Drain the rice.  Then add the rice to the boiling water and let it cook till half done.Then drain the rice and spread it on a plate to cool it done and stop the cooking process.

Heat the ghee in a heavy(thick) bottomed pan (Handi) and add the remaining cardamom, cloves, cinnamon and the bay leaf. Then add the marinated chicken and saute for a few minutes. Then layer it at the bottom of the pan. Then layer the rice on top of the chicken and sprinkle the remaining barista, chopped green chillies and the chopped coriander on the rice. Pour the saffron infused milk and lime juice on the rice.

Cover the mouth of the pan with the dough and press down the lid on top so it completely seals the mouth of the handi. Let it cook on low heat for about 45 minutes.

Using a knife separate the lid from the handi and remove the dough. Then mix the rice lightly with the chicken and serve with cucumber raita.

Potatoes : 6 medium sized

Onion : 1  medium sized

Curd : 1/2 cup

Salt : to taste

Ginger Garlic Paste : 1 tsp

Vegetable Oil : 2 tsp

Coriander leaves : 2 tsp

For Masala :

Cumin Seeds : 1 tsp

Fennel Seeds (Saunf / Badishep) : 1 Tbsp

Coriander Seeds : 1tsp

Red Chilli Powder : 1 1/2 tsp

Turmeric Powder : 1/2 tsp

Method :

Peel and cut potatoes into quarters or into eight pieces. Then parboil them with a little salt. Cut the onion into large dices.

Dry roast the cumin, coriander and fennel seeds and then powder them. Mix the powder with the chilli and turmeric powders to get the masala powder.

Heat the oil and suate the onion till translucent. Then add the potatoes and the ginger garlic paste and a little water. Saute till the paste turns brown and then remove from fire.

Add the curd, the masala powder, water and salt to taste. Mix well. Return to heat and cook covered for 6-10 minutes till you have a gravy coating the potatoes.

Remove and garnish with chopped coriander leaves. Serve hot.