Gujarati Dhebras

Simple snack made out of Bajra (millet), corn and wheat flour. We simply call them Vadas or Dhebras. There are many variations of these Vadas/Dhebras but the unique distinction being these are typical made on the 2nd day of Diwali or Kali Choudas. There is lots of superstitions around that day. Making vadas on the day is used to cast off evil spirits. There are various rituals performed on the day, it’s even been known to place vadas on the four corners of a crossroads. I am sure there are lots more rituals which have a direct or indirect link to these vadas.

My mother also reminds me how the vadas where eaten during long journeys, especially when then there was a migration of people that moved from India to East Africa to help build the railways in the 40s and 50s. The steamship crossing took days and Vada were ideal food, since they can keep for days on end. These vadas undoubtedly fits into the traditional category in my household, been in my family ever since I can remember.

This is Jyostna’s (my beloved) contribution to the FAHC, she kindly made them this afternoon. So you see we don’t have to wait till Kali Choudas.or migrate on a steamer in order to enjoy these vadas.

Ingredients (for around 25 vadas)

• 1 cup of each of bajra, corn and wheat/atta (white) flour
• 3 tbsp Sesame seeds (Tal)
• ½ cup yougurt
• 2 tbsp of ginger and chilli paste
• 1 tbsp of coriander (finely chopped)
• 1 tsp sugar
• ½ tsp salt
• 2 tbsp of oil (hot)

Method

• Mix all the above (except the oil) and leave to ferment over night
• Next day knead a little such that the dough is smooth; if it’s too soft add some Bajra flour.
• Add hot oil and knead again. The final consistence should be harder the chapatti dough.
• Take enough dough to make a round disc around 2 inch diameter. Simply pat into shape between two plastic sheets.
• Then deep fry till dark brown. They should puff up a little.
• Drain on kitchen paper to remove any excess oil

There you have it, eat hot or cold. Vadas are great with some yogurt (ideally homemade) mix with a pinch of salt and a sprinkling of chilli powder. Or great with a coriander chutney. After several days if there are any left, cut the vadas in small pieces and mix with yogurt, a great snack in a jiffy.

Vadas or Dhebras

Pav Bhaji

Pav Bhaji, a true splendour of street food snacks if there was ever one. In fact it’s not a snack but a meal in itself, don't you think. Imagine the lazy and hazey days in India, those evenings filled with the scent of perfumed flora as flower vendors make garlands in time for the evening puja. Ohh yes the food street vendor in the corner, the whiff of what can only be pav bhaji lingering in the air. The skill and dexterity of the master at work, how he tosses the vegetables on a tava and on the other side with butter sizzling he roasts the pav. Now the actions starts as he sprinkles the masala on the vegetables and with a bang, presses, stirs and chops the vegetables in a short frenzy to form a perfect bhaji. As I am sure you all know, Pav Bhaji is extremely popular certainly in Gujarat and ohh yes Mumbai too, not been to the South of India so not sure of its popularity there but I suspect it’s enjoyed there too.

Well for those not in India, don’t worry yaar, Priti (yes you guessed it sister in law) has prepared the dish. Many thanks Priti, she has caught the FAHC bug and the recipe will be put towards this great cause.

Ingredients (serves 6)

• 1 cauliflower
• 3 potatoes
• 2 carrots
• 1 large aubergine
• 2 cups of peas
• large piece of ginger
• 2 cloves of garlic
• 3 table spoons of oil or large knob of butter
• 2 tomatoes tins
• 2 large onions (chopped)
• 2 green chillies
• Around 20 Bread rolls (dependent on appetite)

Pav Bhaji masala

• 1 tbsp coriander seeds
• 5 cinnamon sticks
• 2 red chillies
• 1 tbsp cumin seeds Grind all the above.

Method

• Cut all vegetables into pieces and steam until cooked.
• Grind ginger, garlic and chillies into a paste.
• With some oil in a large saucepan, fry chopped onions until golden brown.
• Add ginger, garlic and chilli paste, add tinned tomatoes and add all ground masala, add steamed vegetables and roughly mash ensuring that you leave some texture.
• Cook for about 20 minutes.
• Garnish with chopped coriander and chopped onions
• Roast breadrolls on a tava with some butter, both side.

Pav Bhaji

Pani (Pani Puri)

Very simple recipe for the famous pani puri. This snack is universal in Indian streets, however the trick is the pani. Here is the recipe for pani perfected by Priti (sister-in-law).

Ingredients

• 2 cups of water
• 2 tbsp tamarind paste
• 2 tbsp fresh mint paste mint
• 2 tbsp fresh coriander paste
• 2 green chillies paste
• 2 tpspn black salt (sanchal)

Method

• Mix all the green pastes
• Add tamarind and black salt
• Add to water, stir

Assemble the pani puris with boiled whole moong dal, boiled chana, chopped red onions and potatoes. Optionally can add coriander and/or capsicum and/or tamarind chutney.

Pani puri

Gujarati - Guwar (Cluster beans) Dhokli

Okay you folks, guess what another dhokli recipe, but slightly different. Normally dhoklis dough is rolled and cut into diamond shapes. But this time we are making small dhoklis about size of medium sized coin (e.g., English pound coin). They are made taking marble sized dough and pressing between thump and fore fingers. Hey so what we going to have this dhoklis you may wonder. Well it’s not that widely used vegetable, it can be bought frozen but I am lucky I am always able to get it fresh. It’s Cluster beans or Guwar in Gujarati. Well let’s make this original dish even more distinguishable; instead of the typical tempering with mustard/jeera seeds, we will use Ajwain seeds instead, the difference is remarkable. Ajwain seeds can dominate the dish unless used sparingly. I used hate the seeds, every time I had indigestion, my mother used to force feed this stuff, it worked but I still hated it.

Before I go into the recipe, I have to say, I did NOT cook this dish this time, Priti my sister-in-law made this yesterday and we took the picture which you see here. Its such a lovely dish I had to share it with you. This will also be her contribution to the FAHC campaign. So many thanks to Priti.

As a side issue, one can also buy dried Cluster beans, they are great to have as a side dish, simply fry the dry Cluster beans and sprinkle some salt, it’s does have such a unique taste.

Have you noticed I have been on a roll in terms of using Besan, Am I turning into a chickpea flour junkie. Help!!.

In Gujarati we call it Guwar Dhokli nu Shaak.

Ingredients (serves 2)

• 400 grams Cluster Beans/Guwar (cut into 2 inch pieces, please cut both ends off first)
• 1 Tomato (blended into a paste)
• ½ tsp of Garlic paste
• ½ tsp Ajwain
• ½ tsp of turmeric
• 1 tsp red chilli powder
• salt to taste
• water
• oil Plus ingredients of the dhokli, see preparation below.

Preparation

Prepare dhokli dough by using the around 3-4 tbsp of besan flour. Prior to mixing with water add a pinch of salt, turmeric and chilli powder plus some oil to the besan flour. The dough should be slightly harder the chapatti dough consistency.

Method

• Chop cluster beans into 2 inch pieces (cut the ends off first and discard) and wash.
• For the tempering, add oil (use a little more oil then usual) into the pan and add Ajwain seeds. Once seeds start to cook, it will start to release an aroma, then add hing.
• After a further few seconds add the cluster beans with 3 tbsp of water.
• Add chilli, turmeric powder and salt
• Then cover the pan and cook on low heat for around 5 minutes, till the beans are almost soft.
• Add some more water around 4 tbsp to ensure Clusters beans don’t get dry. We want to steam the cluster beans not boil.
• Add garlic paste.
• Now we can add dhoklis, by taking a marble size piece of dhokli dough and flatten with fore fingers and thumb. Press to form a small circle and add to the cluster beans, add around 10-15 dhoklies (have more or less, as you prefer).
• Cover the pan and cook for around 10 minutes. May need to keep adding some more water, around 2-3 tbsp. Dhoklis tend to thicken the curry as it cooks, so be mindful that the final creation should not be watery but moist.
• Once the dhoklis are cooked add tomato paste.
• Cook for another minute or so.

Guwar Dhokli nu Shaak

There you have it, enjoy with rotis and rice.

Saragva ni Shing - Drumsticks in Besan flour

Here is another comfort food dish. Besan with Drumsticks. Its an acquired taste in his humble abode of mine, I am the only one that enjoys it. I just have to mention drumsticks and all are diametrically apposed to my proposal. The dismay on my beloved and childrens faces is clear to see. So as always have to resort to cooking another dish for the rest of the family. Awww, we foodies are resourceful if nothing else.

Hey go and check out Indian Food Rocks, Manisha has placed Pithla Bhath dish on her blog. I now know was is meant by pithla (Maharati word I believe), simply put it’s tempered besan paste, in which one can add certain vegetables or great on its own with thick rotlis or bhakris. Manisha am I doing pithla justice here, is my simplistic explanation in the ballpark?. Can I ramble for a min, only a min I promise? What is it about Pune, we have some lovely cooks here from that city. You know, it’s thrilling to read about regional cooking and varying tastes across the Indian subcontinent. It’s even more thrilling to see how we adapt our tastes dependent on where we are (kinda east meets west). The evolution of culinary tastes shifting with not only time but also geography. But at the same time we retain a sense of our gastronomy history at our core, e.g. comfort foods that we love are entrenched in our family history and often taught to use by our mothers and grandmothers (fathers too) it’s a something we will never loss, no matter where we live or time we live in. Which after all, is the main thread behind the FAHC book? Please continue providing your great support.

Anyway back to pithla (boy I am even talking Maharati now, Pune here I come), I do love the dish, certainly have it all the time with either methi or drumsticks. My drumstick version is similar to Manisha’s, so try which ever takes your fancy. If you look at the picture, the dish does not look appetising or enticing does it, Manisha has done a far better job.

In Gujarati we call it Saragva ni Shing (Drumstick) nu Lot (Flour).

Ingredients (serves 2)

• 4 Drumsticks (chopped into 3 inch pieces)
• ½ tsp hing
• ½ tsp of turmeric
• 1 tsp red chilli powder (or 2 tsp if you like it hotter)
• salt to taste
• 3 cups of hot water
• oil

Preparation

Prepare besan paste, using water used for cook the drumsticks (see below) mix with besan flour to great a paste. Add a pinch of salt, turmeric and chilli powder to the paste. The consistency should be similar to single cream

Method

• Cook drumsticks in water with a pinch of salt. Till soft but not too soft, since they tend to break-up.
• After the drumsticks are cooked, drain water into a container.
• In a cooking pan prepare the tempering, heat some oil and add mustard seeds, once the seeds are crackling add the hing, after a few seconds add the cooked drumsticks, along with the 4 tbsp of water used to cook the drumsticks
• Add salt, turmeric and chilli powder.
• Add the besan paste.
• Cook for around 10 mins on a low heat, do not stir too often.

As a variation I sometimes add one medium potato (boiled and chopped) which can be added in when you add the drumsticks to the tempering mixture.

Saragva ni Shing nu Lot

The final creation should not be watery but nice and thick (but not one big lump) There you have it. Enjoy; I love it with rotis and plain boiled rice.

Mutter (Peas) Dhokli

Something completely different this time, from Dilip’s household. You will not find it in restaurants (well I have never seen it), but it may be offered in some ones home. It’s not in season but I manage to get some really fresh. We used to have it all the time when my son lived with me (he loves it). I got so weary of it, I could not take this dish anymore. But now its been awhile, with deep breath, I desided to go for it. Okay okay, what the heck is it you cry. Its Mutter Dhokli, what you scream!!. Yes you heard right, its Mutter Dhokli. Its way easy to prepare folks, so try it. The dish is not the same using frozen/tinned mutter, so use fresh peas if you can, which can be difficult here in the UK, since it’s out of season. Some supermarkets do have fresh pre-packed peas, so you might be lucky there.

Although it’s very easy to prepare, be careful with the dhokli. For those that have made daal dhokli for example will know what I mean. Too many dhoklis and it will get really thick, too little and you will end with an odd soup. For this dish most of the water should be simmered off such that the peas are nicely cooked and dhoklis should remain moist.

Ingredients (serves 2)

• Cup of fresh mutter
• ½ tsp hing
• pinch of turmeric
• 1 tsp red chilli powder (or 2 tsp if you like it hotter)
• salt to taste
• 3 cups of hot water
• oil

Preparation

Prepare dhokli dough, using white wheat flour and a tbsp of besan flour, to which add some turmeric, chilli powder and tbsp of oil. Use enough wheat flour to make around 5 chapattis, dough should be slightly harder then chapatti dough. Set aside for a few mins.

Method

• In a cooking pan prepare the tempering, heat some oil and add mustard seeds, once the seeds are crackling add the hing, after a few seconds add hot water and then the mutter. Please be careful as the hot water hits the hot oil it will splutter like crazy, put a lid on the pan as quickly as you can.
• Add salt, turmeric and chilli powder.
• Simmer on medium-low heat for 5 mins.
• Add dohklis using the prepared dough, by rolling out a slight larger than golf size ball size into a chapatti. Cut the rolled chapatti into diamond shapes and add to the simmering mutter. Stir all the time to ensure dhoklis don’t stick to each other. Repeat for the rest of the golf balls. Need to ensure the mixture does not get too thick, as it will thicken as the dhoklis cook, add some hot water as required.
• Cook the mutter dhokli for around 20 mins on a low heat, do not stir too much since the dhoklis will get mussy. If its too watery then simmer it off. The final creation should not be watery but nice and thick.

Mutter Dhokli

There you have it. Enjoy with chapattis; I like it on its own in a large bowl garnished with finely chopped onions and some drops of lime (or lemon). Very comforting on a cold winter’s evening.

Why do I blog

Hey folks, sorry for not being in contact in recent days. Just to let you know. I am alive and still kicking. Well been kinda busy recently with stuff plus I am helping the fantastic FAHC cause. Some of you have already contributed recipes BUT we need more, so come on you lovely people please send then in, so we can fill the book with dishes we love. Hey it has to be the first whereby our dream of creating a book will consist of foodies being the authors. You have to admit thats pretty good right!!. So here is a chance to record authentic recipes, which will then remain timeless. It will capture what our mothers and grandmothers cooked (hey fathers and grandfathers too). Creating a book with recipes from the public domain is a tremendous achievement in itself. But hey that’s not all, well go one step further, all income generated will go towards feeding the hungry children. Wow, that is outstanding, is it not. Hey I can just visualise contentment on a child’s face with belly full of food, I am sure you can too. Thanks to all those that have contributed and thanks in anticipation to those that will. Without your help the objective will not be realised. Sp please help the cause and spread the word. Hey we still need kind hearted folks with professional expertise to help, see my previous post, so press gang your friends and relative. Thanks to those that have already offered help, we will be in touch.

Hey just wanted to mention why I blog recipes. To me it’s like a child, you know when they run home from school holding a picture that they have just painted or made a model of some sort. The enthusiasm and excitement on their faces is fantastic to see. Most of the times I don’t recognise what they have drawn but to them it’s a great creation which they want to share it with passion. To them the drawing is crystal clear and pure in nature. Well I am that child, I want to share my creation with my peers. I rush to place my creation on the dish, take a pic and post as fast as I can. I am not be that articulate, maybe I can't explain the method very well, my English maybe below standards, my pictures are blurry but hey it’s about sharing a creation. Am I a professional blogger, I think not, I only use the medium to share. That’s why I surf food blogs, to share in the creation of my fellow friends. I don’t comment if I don’t particularly like the dish but I will comment if its clear the person has devoted a lot of effort and time towards a particular dish. Finally if the blog looks great and written with flair then great but at the end of the day what counts is sharing in the creation, learing fron others and letting fellow bloggers know that that their effort is appreciated. Because one thing I have learned that blogging does take time and effort. Anyway, enough of my ramblings.

Now this child is hungry and about to enjoy Jyostnas creation which is drumsticks with besan flour for dinner tonite, bye for now.

FAHC

Feed a hungry child campaign - request for help!

We need volunteers as project team members for the 'Feed a Hungry Child' campaign. We currently require experts (or team leaders) in the following fields:

.

1. Fundraising
2. Content Development
3. Publications/Book Production
4. Marketing.

If you work and/or have professional expertise in anyone of the areas and would like to contribute towards this noble cause, please contact Dilip (dbhattuk@hotmail.com) and/or VK Narayanan (info.vkn@gmail.com). Even if you are not an expert in any of the above fields but would love to take the lead in one of four areas, then also get in touch.

If you are available and want to work with us... please let us know asap. We appreciate every bit of help we can get! Your expertise and leadership help and advice will be valuable to the project. It will provide clarity and guidance that will ensure objective of feeding a hungry child is realised effectively and efficiently.

If you cannot help but know of experts (relatives/friends) in these fields, then please let them know of this campaign.

The expert/team leader will manage that specific area and will develop possible solutions and associated implementation plan. Please note, some time and commitment is required for this task. So please set aside a little time to help this fantastic cause.