Sprouted Moong Thepla

Yield: 12 to 15 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India  

Ingredients:

1.      1 cup sprouted moong

2.      1/2 cup curd  or 1 tablespoon lemon juice

3.      1 cup roughly chopped cilantro

4.      2 green chili

5.      1“ ginger piece

6.      3 to 5 cloves garlic

7.      1 tablespoon sesame seeds

8.      1 tablespoon sugar

9.      1 teaspoon garam masala

10.  1 teaspoon coriander – cumin powder

11.  1 teaspoon red chili powder

12.  1/2 teaspoon turmeric powder

13.  2 cups wheat flour (chapatti atta) or Multigrain atta

14.  2 tablespoon oil

15.  Water as needed

16.  Salt to taste

17.  Oil for shallow fry

Method:

1.      Add curd, sprouted moong, ginger, garlic and chili in a blender. Make a smooth paste and keep it aside.

2.      In a mixing bowl add all spice ingredients, moong paste, salt, sugar, sesame seeds and 2 tablespoon oil. Mix thoroughly.

3.      Add in flour than knead the smooth soft dough. If you needed add water.

4.      Cover it and keep aside for at least 10 minutes.

5.      Divide the dough ping pong size balls, Take a one ball and roll it evenly.

6.      Keep it little bit thick than chapatti, heat the griddle.

7.      Roast it nicely from both the sides by applying oil.

8.      Serve with yogurt, tea, or murraba.

   

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Til Sukhadi / Sesame Nut Fudge

Yield: 15 to 20 pieces

Prep Time: 15 minutes

Cook Time: 15 to 18 minutes

Cuisine: India

Ingredients:

1.      1 cup roasted, grounded sesame seeds

2.      1/2 cup roasted dry nuts powder (walnuts, almond, cashew, hazels)

3.      1/2 cup wheat flour (chapatti atta)

4.      3/4 cup clarified butter (ghee)

5.      1/2 cup sugar powder

6.      1 teaspoon cardamom powder

7.      1 tablespoon soth powder (dry ginger powder)

8.      1 tablespoon edible gum powder (goond)  

Method:

1.      Heat ghee in a heavy bottom pan, add flour to it.

2.      Roast the flour till it changes color and becomes light brown.   

3.      Now add in edible gum powder and stir consistency.

4.      Add in sesame seeds, nuts powder and soth powder, mix and roast for 1 minute.

5.      Remove the mixture from the flame.

6.      After mixture becomes little cool, Add in sugar and cardamom powder, Mix properly.

7.      Transfer mixture to the greased plate and press firmly.

8.      Let it cool completely about 3 to 4 hours than slicing into individual pieces.

9.      Store in an airtight container. It can remain fresh for 20 to 25 days.

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Malai Burfi / Milk Fudge / Cake

Yield: 12 to 15 pieces

Prep Time: 5 minutes

Cook Time: 30 to 35 minutes 

Ingredients:

1.      1 liter whole milk

2.      1/2 cup full fat milk powder

3.      1/2 teaspoon alum powder

4.      1/2 cup sugar

5.      2 tablespoon clarified butter

6.      1/2 teaspoon crushed cardamom

7.      1/8 teaspoon cardamom seeds

8.      1 tablespoon sliced almond and pistachios

Method:

1.      In large, heavy bottom, non-stick pan bring the milk to a boil, in over medium high heat.

2.      When milk comes to a boil, add alum powder and stir the milk gently.

3.      It will begin to curdle. Continue to cook and stir with wider spatula consistently 15 minutes.

4.      Now add milk powder and cook until milk is grainy and thick.

5.      After 5 minutes add sugar, clarified butter and cardamom powder.

6.      Keep stirring and cooking, till it becomes solid or dense.

7.      You will feel that it will take little effort for stirring.

8.      Transfer mixture to the greased plate and press firmly.

9.      Sprinkle almond, pistachios and cardamom on top and press it.

10.  Let it cool completely about 3 to 4 hours than slicing into individual pieces.

11.  Store in refrigerator for a week.

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Gujarati White Kadhi (yogurt soup)

Ingredients:

1.      1 cup yogurt

2.      2 tablespoon gram flour

3.      2 cups water

4.      1 tablespoon sugar

5.      Salt (depends on sourness of curd)

6.      1/4 teaspoon coriander powder

7.      2 teaspoon ginger chili paste

8.      Salt to taste

For tempering:

1.      1 tablespoon oil

2.      1 teaspoon mustard seeds

3.      1/8 teaspoon asafoetida

4.      1/2 teaspoon cumin seeds

5.      1/4 teaspoon fenugreek seed

6.      5-6 curry leaves

7.      2 dry whole red chili

8.      1 Bay leaf

9.      1 small stick cinnamon

10.  2 cloves

Method:

1.      In bowl whisk yogurt, water and gram flour together.

2.      Add in sugar, ginger- chili, coriander powder and salt mix well to avoid any lump formation.

3.      Heat oil in a sauce pan, add in all tempring ingredients.  

4.      After cracking seeds add in yogurt mixture.

5.      When it start to boil, reduce the flame to low and cook.

6.      Keep whisking and cook the kadhi about 7 to 10 minute or until raw smell of gram flour goes.

7.      Serve hot with peas pulao.

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Lauki/Dudhi Chana Dal Sabzi (Bottle gourd cooked with lentils)

Ingredients:

1.      3 cup bottle gourd (lauki/dudhi)

2.      1/2 cup split bengal gram (chana dal)

3.      1/4 teaspoon asafetida

4.      1/2 teaspoon mustard seeds

5.      1 teaspoon cumin seeds

6.      1 teaspoon garlic paste

7.      1 tomato chopped

8.      1 teaspoon red chili powder

9.      1/4 teaspoon turmeric powder

10.  1/2 teaspoon sugar (optional)

11.  Salt to taste

12.  Freshly chopped coriander leaves

Method: 

1.      Wash and soak chana dal in half cups of water for half hour.

2.      Wash and peel the bottle gourd than cut in medium size pieces

3.      Heat the oil in a presser cooker; add in asafetida, mustard seeds, cumin seeds, cooked until they start to crackle.

4.      Add the bottle gourd, turmeric powder, chili powder, garlic, sugar, tomato and salt, stir well.

5.      Add lentils with 1 cup of water and  cook for 4 to 5 whistles.

6.      Garnish with coriander leaves and serve hot with bhakri, phulka's or plain parathas.

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Peas pulav/Mutter Pulao

Ingredients:

1.      1 cup basmati rice

2.      1/2 cup fresh green peas

3.      2 teaspoon cumin seeds

4.      1 teaspoon oil

5.      2 teaspoon ghee (clarified butter)

6.      7 to 8 cloves

7.      Salt to taste

8.      Water as needed

Method:

1.      Wash, drain and soak the rice for 15 minutes. Drain and keep aside.

2.      In pan boil the water, add in rice and salt cook until half done.

3.      Add in peas and cook properly than remove the rice in sieve.

4.      After cool completely transfer the rice in bowl.

5.      Heat oil in small skillet add in ghee, cumin seeds and cloves.

6.      After crack the seeds add this in rice, mix well than cover for 2 minutes.

7.      Your peas pulav is ready serve with Gujarati sweet kadhi.

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Ghughara/ Gujiya/Karanji

 Ingredients:

For outer layer:

1.      1 cup all-purpose flour

2.      2 tablespoon clarified butter

3.      Luke warm milk needed

4.      oil or ghee for deep fry 

For stuffing:

1.      1/2 cup solid milk (Khoya/mava)

2.      3 tablespoon lightly roasted semolina (suji/rava)

3.      1 teaspoon clarified butter

4.      2 tablespoon sugar powder

5.      1/2 teaspoon cardamom powder 

6.      2 tablespoon chopped nuts

7.      1 tablespoon raisin

8.      Oil or ghee for deep fry

Method:

1.      In a bowl take the flour and ghee, mix well.

2.      Add in milk as required to make soft dough. Keep aside.

3.      Heat the 1 teaspoon ghee in frying pan, add in solid milk.

4.      Cook on medium heat for 2 minutes than remove.

5.      In bowl mix khoya, nuts, sugar, semolina and cardamom powder. Keep aside.

6.      Knead the dough and divide into about 15 to 20 equal parts and roll onto balls.

7.      Roll each ball to make a not too thin puri.

8.      Take a 1/2 tablespoon of the stuffing in the middle of the puri.

9.      Dip finger in a water bowl and run the finger along the edge of the puri.

10.  Fold the puri in half and stick the edge properly.      

11.  Make sure the edges are completely sealed otherwise they will open while frying.

12.  Press on the edge, fold it inside and tip that comes out press it again and fold it and keep continuing the process. Its create a nice design.

13.  Continue stuffing the rest of the ghughara in the same manner.

14.  Deep fry the ghughara in medium hot oil in low flame till light golden brown.

15.  Cool it and ready to be served.

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