panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with 32 images. panchkutiyu shaak is a speciality from South Gujarat. Learn to make Gujarati mixed vegetables. A sumptuous preparation of five types of vegetables ( turai, potatoes, brinjal, doodhi and green peas) panchkutiyu shaak cooked in a Gujarati style coriander and coconut masala. The combination of vegetables with methi muthia in panchkutiyu shaak, makes this dish comparable to oondhiya which is made during the festival of Makar Sankranti . We prefer to steam the palak mehti na muthia rather than deep-fry them, in an attempt to make the panchkutiyu shaak recipe healthier. Popular amongst the Jain, panchkutiyu shaak is cooked without the use of potatoes. Serve panchkutiyu shaak hot with roti. Enjoy panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with step by step photos.

Love the exotic flavour of Sushi but don’t have the time to prepare it, or don’t have access to the ingredients? Not to worry. We have brought together Indian and Japanese styles to create a dhokla-based sushi, which anybody can make and enjoy any time! You can also surprise your guests with this innovative snack. We use a base of idli batter cooked in a dhokla thali for the sushi. This base is then lined with black sesame seeds and coconut on one side, and a cheesy, spicy garlic chutney on the other. Crunchy capsicum strips are placed on the idli base before rolling and cutting it up like a sushi! Serve the Dhokla Sushi with Bell Peppers with the wasabi mayo mix to complete the awesome experience. When you have more time, try pucca sushi recipes like the Cucumber Sushi and Avocado and Cream Cheese Sushi as well as other Oriental delicacies like the Steamed Wontons .

Although an integral part of Ganesha Utsav , Fried Modak is a delicacy that can fit into any festive menu. Any time you do a puja or havan for Lord Ganesh, Fried Modak is an apt offering to make. Even those who hesitate to make steamed modak, as it is a bit cumbersome, do not hesitate to make a quick batch of Fried Modak, as it is easier to make. You can’t directly compare the flavours of fried and steamed modak as they are completely different, but kids do tend to like the Fried Modak better as it has a crunchy dimension to it. These Fried Modak are made with a dough of whole wheat flour, stuffed with a delicious mixture of coconut, khoya and nuts. The modak has a rich aroma, brought about by the addition of a few spoons of ghee to the dough. The ghee, along with a little semolina, also gives the outer covering a crispy texture. Although the Fried Modak tastes best when had fresh, you can cool it, store it in an airtight container and use for a day more, if you have any leftovers.

farali pattice | farali aloo pattice | Mumbai roadside farali pattice | with 29 amazing pictures. Who says a person cannot feast when fasting! Faral means "fast" and farali pattice are designed specifically for those who are fasting. The name itself says, “Farali” meaning fast and pattice meaning “dumpling”. Farali pattice is a famous Gujarati snack which is consumed especially during the fasting days or religious occasions or also can be even had as a evening snack. The steps for making farali aloo pattice are divided, firstly the stuffing is made and the key ingredient to the stuffing is coconut. Other ingredients like roasted and coarsely powdered peanuts, finely chopped coriander (dhania), chopped raisins (kismis), chopped cashew-nuts (kaju), ( Both raisins and cashew-nuts enhance the taste and the mouthfeel of the Farali pattice) ginger-green chilli paste, sugar and lemon juice are also added and mixed together. Next mixture for potato only needs potatoes and arrow root for binding, we have used arrowroot flour as this is a fasting recipe. If you are not fasting then use cornflour. The potato mixture is flattened and the stuffing is put in the middle and is sealed by bringing all the sides together and shaped round. The farali aloo pattice is then rolled in arrowroot till evenly coated from all the sides, the coating of arrowroat adds a unique dimension to this otherwise common dish and further it is deep-fried till turns brown in colour. It is a famous mumbai street food dish and is also sold in some mithai shops. Whenever I make farali pattice, everyone gulps it down in minutes. It makes fasting better with its unique taste. My mother would make farali pattice alternate days for family members fasting during Navratri, also it would always be on the menu even when their would be another religious days like Ekadashi. You can have farali pattice with with sweetened curds and teekha chuntney to complete the mast experience! Enjoy how to make farali pattice | farali aloo pattice | Mumbai roadside farali pattice | recipe with detailed step by step photos and video below.

dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo | with 27 amazing images. dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo is a nutrient rich sweet. Learn how to make dry fruit healthy balls. To make dry fruit ladoo, heat the oil in a non-stick pan, add the coconut and saute on a medium flame for 1 minute. Add the figs, pistachios, almonds, cashewnuts, walnuts, raisins and dates and sauté them on a medium flame for 5 to 6 minutes. Add cardamom powder and mix well. Transfer the mixture into a thali, spread it evenly and allow it to cool for 2 minutes. Grease your hands with little oil. Divide the mixture into 14 equal portions and shape each portion into a round ball. Serve or store in an airtight container in the refrigerator. It stays fresh for 7 days. The perfect mix of rich flavours and texture with nutrition is what describes dry fruit healthy balls. This pick me up sweet is a wise pick for all those who are looking for a healthy dessert. We suggest one no sugar dry fruit and coconut ladoo at snack time to satisfy your hunger pangs and sweet tooth simultaneously. These are filled with necessary protein and good fats by addition of nuts, coconut and coconut oil, which will avoid binge eating and weight gain. Dates lend fibre, while walnuts and almonds are a good source of omega-3 fatty acids . Fibre is necessary to maintain a healthy digestive system and omega 3 fatty acids work towards a healthy heart. While we would not recommend this dry fruit ladoo to diabetics, heart patients and weight watchers can include in their diet in restricted quantities occasionally. Tips for dry fruit ladoo. 1. Prefer freshly grated coconut for best flavour and texture. 2. Cool the mixture only for 2 minutes. Don’t let the mixture cool completely as you will find it difficult to roll into balls later. 3. Remember to grease your hands before rolling and shaping ladoos. Enjoy dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo | with step by step photos.

Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step images. patal chi bhaji is a nourishing daily fare which can be enjoyed by people of all ages. Learn how to make Maharashtrian patal chi bhaji. To make Maharashtrian patal bhaji, combine the chana dal, colocasia leaves and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick kadhai, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste and sauté on a medium flame for 2 minutes. Add the chana dal-colocasia leaves mixture, tamarind pulp, jaggery, peanuts and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Colocasia leaves are frequently used in Maharashtrian and Gujarati cooking, not only for their unique flavour but for their nutritional benefits as well. Palak ki patal bhaji, made with colocasia leaves and chana dal, perked up with a special coconut-based masala, is a treat to your palate with its interesting sweet-and-sour flavour. Patal chi bhaji is a great dish to have during all three trimesters of pregnancy when a woman’s iron requirements are very high. This Patal bhaji is also an excellent source of protein, folic acid and fiber. Fibre is needed to keep constipation at bay – a common problem faced during pregnancy. Iron and folic acid are needed for baby’s growth and development. Healthy patal bhaji gets its share of iron and folic acid from colocasia leaves and protein from chana dal. It gains both soluble and insoluble fiber from these 2 ingredients. Moreover, the vitamins A and C act as antioxidants and maintain cell health. Heart patients and those with high cholesterol can also enjoy this palak ki patal bhaji as a part of their daily meal. Prefer to reduce the quantity of jaggery or eliminate it completely from the recipe. Enjoy it with hot phulkas to make a healthy meal! Tips for maharashtrian patal bhaji. 1. Wash the colocasia leaves very well to get rid of all the dirt. 2. Prefer grated coconut than roughly chopped to make so as to get a smooth paste. 3. Do not over cook the chana dal. It should lend a good mouth feel. Enjoy Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step photos.

coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava | with 15 amazing images. Richness oozes out of very spoonful of this divine coconut rava sheera mithai. With the creamy taste of not just coconut but coconut milk too, the coconut sheera has a good dose of semolina and crumbled mawa for added volume, and a dash of nuts for an exciting crunch. coconut sheera is made by sautéing rava on a tava, then adding coconut, almonds, raisins, sugar and coconut milk which is then cooked on a medium flame for 7 to 8 minutes. To that we add some cardamom powder and mava which is then cooked for 2 minutes to make the rich nariyal sheera. Sweetened aptly with sugar and flavoured by classic Indian spices, this coconut sheera with mava is perfect for any special occasion. I would like to share some important tips to make the perfect coconut rava sheera. 1. Sauté rava on a medium flame for 7 minutes or till it turns light brown in colour and aromatic.Stir occasionally so the rava does not stick to the bottom of the pan. Also, it helps in cooking evenly and not just browning. 2. You can add other dry fruits like cashew nuts, pistachios can also be added for crunch to nariyal sheera. Enjoy coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava with detailed step by step photos and video below.

undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala | with 10 amazing images. undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala is a basic Gujarati masala used in making the famous Gujarati sabzi Undhiyu. Learn how to make Gujarati oondhiya masala. To make undhiyu masala, you need very few ingredients. Combine grated coconut, chopped coriander, chopped green garlic, coriander-cumin seeds powder, ginger-green chilli paste, chilli powder, sugar, lemon juice and salt in a bowl and mix well. The masala is ready. This Gujarati oondhiya masala makes use of lots of hara lehsun, as this is a winter special sabzi. However, if you don’t find some green garlic, you can avoid it and make the recipe. This coconut-coriander masala is also used in other sabzis like valor muthia nu shaak, turiya paatra etc. Tips for undhiyu masala. 1. Use fresh coconut only. 2. If you don’t want to use chilli powder, avoid it and increase the quantity of green chilli paste used. 3. You can make this masala and store refrigerated for a few hours, but do not add salt to it. Add salt just before using it. Enjoy undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala | with step by step photos below.

turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with 25 amazing images. Turiya patra features an unusual combination of ridge gourd and patra. But, however uncommon the combination might sound to you, it is very common in Gujarati tradition. Gujarati turiya patra nu shaak is a must-serve item for weddings held in Gujarat. In the customary way, people add the paatras directly without steaming, but that takes much longer to cook. So, I always suggest steaming and adding the patras as in this quick and easy version of ridge gourd vegetable. Preparation for Turiya patra sabzi takes a while but the outcome is amazing and super tasty. We have made a special Gujarati coconut coriander masala and have added to the sabzi, which makes the turiya patra sabzi super delicious. Turiya is also known as ridge gourd. Patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! See why turiya patra sabzi is healthy. This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. Colocasia leaves are a very good source of vitamin A – an important vitamin which helps in vision. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also use ready-made patra to make turiya patra sabzi if you wish to. Serve turiya patra nu shaak immediately with roti, chapatti and phulka. Learn to make turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with detailed step by step recipe photos and video.

This mouth-watering South Indian curry is nothing short of a delicacy with its unusual combination of veggies, flavoured aesthetically with a mildly-spiced coconut paste. Do not chop the veggies too finely when making Avial, because the veggies should retain their shape and vibrant colour after cooking. This makes the Avial look very appetizing! Pleasing to the palate, with the mellow flavour of coconut and fresh curds, Avial can be enjoyed with Jowar Pyaz ki Roti instead of the plain wheat flour rotis .

masale bhat recipe | Maharashtrian masala bhat | Indian style masala rice | with 50 amazing images. masale bhat recipe | Maharashtrian masala bhat | Indian style masala rice is a famous one dish meal which is loaded with veggies and spices. Learn how to make Maharashtrian masala bhat. To make masale bhat, heat the oil in a deep pan or a handi and add the bayleaves, cinnamon, cardamom, peppercorns and cloves and sauté on a medium flame for 1 minute. Add the mustard seeds, cumin seeds and sauté on a medium flame for 30 seconds. Add the curry leaves, asafoetida and onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger paste, garlic paste and green chilli paste and sauté on a medium flame for 1 minute. Add the tomatoes, turmeric powder, chilli powder, goda masala, coriander powder and garam masala and sauté on a medium flame for 1 minute. Add tendli, carrots, cauliflower, green peas, brinjal, potatoes and cashews, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add the rice, 3 cups of water, salt and ghee, mix well and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Lower the flame and cook for 3 minutes, while stirring occasionally. Serve hot garnished with coconut and coriander. Rice is a staple food in India and has a matchless and in the form of all-time favourite desi Maharashtrian masala bhat it is truly fascinating. It engages a lot of spices and methods like handi cooking and cooking in a deep kadhai to impart a rich flavour and aroma to the rice. This Indian style masala rice is marked not just by the mix-and-match colours of green peas to brinjal and carrots to tendli, but also the splendid garnish of coconut and coriander on the rice! The texture of cashew adds richness to this simple rice. Tips for masala bhat. 1. Make sure you do not over soak the rice. 2. Stir the rice in between the final cooking but do it gently. 3. You can also use veggies like French beans if you wish to. Enjoy masale bhat recipe | Maharashtrian masala bhat | Indian style masala rice | with step by step photos.

microwave khandvi recipe | Gujarati khandvi recipe in microwave | how to make perfect khandvi in microwave | with step by step images. microwave khandvi is made from besan, curds, Indian spices and grated coconut and coriander for garnishing. khandvi in microwave in 6 minutes is a traditional Gujarati snack. Learn how to make khandvi in microwave in 6 minutes. To make microwave khandvi, combine the besan, curds-water mixture, ginger- green chilli paste, turmeric powder, asafoetida and salt in a microwave safe bowl, whisk well and microwave on high for 4½ minutes, stirring twice in between with help of a whisk after every 1½ minutes. Spread the mixture on a smooth greased kitchen platform or surface. Allow to cool for 2 to 3 minutes. Cut the khandvi lengthwise at a distance of 37 mm. (1½”) in width to make equal sized strips. Carefully roll out each strip from one end to another end to form cylindrical rolls. Keep aside. Combine the oil, mustard seeds and asafoetida in a microwave safe bowl and microwave on high for 2 minutes. Pour the tempering on top of the khandvi. Serve immediately garnished with coconut and coriander. This Gujarati delicacy can now be made in just six minutes in the microwave! These freshly-tempered and steaming-hot khandvi recipe in microwave are a must try! In fact, this khandvi recipe in microwave is even easier to make because you do not have to constantly stir the curds and besan mixture like you would have to on a gas-top. The best khandvi is the one which almost has a melt-in-mouth feel. Khandvi in microwave in 6 minutes pairs well on a Sunday lunch with puri and aloo ki sabzi. If mangoes are in season, then aam raas is added to complete a meal. Khandvi also quite often features on the wedding menu in the state of Gujarat. This perfect khandvi in microwave is also a gluten-free snack. It can be enjoyed by people with gluten sensitivity with green chutney. Tips for microwave khandvi. 1. Remember the batter has to be of right consistency for the success of this recipe. So follow the exact proportion of curd and water. We also suggest you use measuring cups and spoons to make this recipe. 2. Further, cook it for the exact time as mentioned in the recipe. If it gets slightly extra cooked and the batter thickens, then spreading and rolling will be difficult. 3. Also ensure that there are no lumps in the batter or else the khandvis will not be uniform in size and the texture will also go for a toss. Enjoy microwave khandvi recipe | Gujarati khandvi recipe in microwave | how to make perfect khandvi in microwave | with step by step photos and recipe below.

farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack | with 28 amazing images. farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack. Learn how to make Maharashtrian upvasachi farali misal. To make farali misal, combine the peanuts, coconut, coriander and approx. 4 tbsp of water in a mixer and blend till smooth. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds. Add the potatoes and sauté on a medium flame for 2 to 3 minutes. Add the prepared peanut-coconut paste, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the chilli powder, salt and 1½ cups of hot water, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Pour half the portion on a serving bowl. Top it with 2 tbsp of farali chivda and 2 tbsp of masala salli evenly over it. Repeat steps 5 and 6 to make 1 more serving. Serve immediately. Misal is an all-time favourite Maharashtrian snack that is tasty, energising and nutritious. Here, we have created a faraali version of this popular snack - upvas misal Indian snack, so you can top up your energy reserves on fasting days too. Potato cubes are cooked with an out of-the-world masala that combines peanuts, coconut and coriander. This gives the Maharashtrian upvasachi farali misal a wonderful flavour and interesting mouth-feel too. This quick upvas snack has the blend of varied textures - from perfectly cooked potato cubes to juicy raisins of the farali chivda. Top it with farali chivda and masala salli to enhance the flavour and further add an exciting crunchy texture. You can also have a go at other faraal recipes like Kand Aloo Pakoda or Buckwheat Dhokla. Tips for farali misal. 1. Prefer to use grated coconut so blending is easier. But if you don’t have it, add finely chopped coconut and ensure after blending there are no pieces left behind. 2. To decrease cooking time, you can cook the potatoes in a microwave instead of the traditional way of cooking them in a pressure cooker. 3. Some people do not include coriander in their list of fasting food. If so, you can avoid it. 4. Some people do not use chilli powder also during fasting. You can replace it with green chilli paste. 5. We have used rock salt in this recipe as it is allowed in upvas cooking. But if you wish, you can add table salt. 6. The misal can be made in advance, but it should be re-heated and topped with farali chivda and potato salli just before serving. This is because the chivda and salli may otherwise make the misal dry. Also with time, the misal and chivda will become soggy. Enjoy farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack | with step by step photos.

Malabari curry, an aromatic south indian curry prepared with a silky finish touch of coconut milk! make sure you do not add the coconut milk while pressure cooking or you”ll end up with an unpalatable disaster.