Healthy Gujarati snack platter
1) Limbu Mari sev in mixed millet flour
2) mixed millet puri
3) brown poha chevda
4) Bajra wheat flour shakkapara made with jaggery
Ingredients
For Mixed Millet Puri
1 cup mixed millet flour
1 tspn Turmeric powder
1 tspn red chili powder
1 tspn carom seeds
1 tspn salt
1 tbspn oil for dough
2 cups oil for frying
1/2 cup water
Method
1) In a bowl mix all the dry ingredients and the 1 tbspn oil and mix well.
2) To that add water slowly and form stiff dough
3) Make equal sized small balls and roll them in puri shape
4) Poke the puris with a fork
5) Deep fry the puris at medium flame till they turn brown and crispy
For Brown Poha Chevda
2 cups of Brown Rice flakes
1 tbspn Grondnut
1 tspn Turmeric powder
1 tspn red chili powder
Few dry curry leaves
Salt to taste
2 tbspn oil
1/4 tspn asofetida
Method
1) In a pan , add oil and once it heats, add asofetida
2) Immediately, add the beaten rice flakes and other dry spices and mix well
3) Dry roast the Poha at medium flame for about 5-10 min till they become crispy and loose moisture
4) Store in airtight container
For Lemon Pepper Sev
2 cups Gram flour
1 cup water
1 tspn turmeric powder
2 tbspn pepper powder
3-4 tbspn lemon juice
2 tbspn oil for batter
Salt to taste
2 cups oil for frying
Method
1) In a big bowl, add the Gram flour and other ingredients and mix them well. Add lemon juice and pepper powder too
2) Slowly add the water and form a batter (like that of a cake)
3) In a Sev spreading machine, add the batter after greasing it
4) Heat the frying oil in a pan
5) Once the oil heats well, start spreading the sev like noodles shape and deep fry at medium flame till it becomes light brown and crispy
6) Remove and let it cool
7) Store it in airtight container
For Shakkarpare
2 cups Bajra flour + Wheat flour
1 cup Jaggery water
2 tbspn oil for dough
2 cups oil for frying
Method
1) In a bowl, add the flour, jaggery water and oil and form a stiff dough
2) Make 4 equal sized big ball
3) Roll one ball into 10 inch circle
4) Cut in desired shape
5) In frying pan , heat the oil and start frying the shakkarpare till they turn light brown
6) Remove from frying pan and let them cool
Cocktail Mukhvas
(A combination of Sunflower seeds, Chia seeds, Flax seeds, Carom seeds)
Ingredients
1/4 cup Flax seeds
1/4 cup sunflower seeds
1 tbspn Carom seeds
1 tbspn Chia seeds
1 tspn Black Salt
1 tspn Lemon juice
Method
1) In a pan first dry roast all the seeds for about 5 min at low flame to remove the moisture
2) Then add the Blacksalt and the lemon juice and keep roasting this for 10-15 min at low flame
3) Then on a dry kitchen towel, spread the mixture and let is dry below the Fan or sunlight till the moisture of lemon evaporates
4) Store the Mouthfreshner in airtight container
Chocolate Truffles
Ingredients
500 gm Dark compound chocolate
2 tbspn Butter
1/4 cup Milk cream
Mixed nuts (optional)
Method
1) Using a double boiler method, melt the chocolate in Milk cream
2) To that add the butter and whisk it thoroughly
3) Let it cool till the ganach becomes stiff
4) Now make equal sized balls of chocolate
5) Arond 8-10 medium sized truffles can be made
6) You can add nuts of your choice
Vegan Cheese cake
(Assembled with just dry nuts and coconut milk)
Ingredients
1/2 cup Cashew nuts(soaked for an hour)
1 cup mixed nuts - Dates, Almonds and Walnuts
1/2 cup coconut milk
1/2 tspn Lemon juice
1/4 cup Maple syrup or honey
1/2 tspn Vanilla essence
Method
1) Mix the Dry nuts and grind them to make the smooth mixture
2) Lay the mixture on the bottom layer of a cheesecake mould or just a round mould
3) Now take the soaked cashew nuts, coconut milk, lemon juice, vanilla , honey and grind to make a thick smooth paste and leave it aside for 10 min till it thickens
4) Lay the cream layer on the bottom layer and let it set for 5 min
5) Refrigerate the cheese cake for about 2 hours till the top layer cheese cream sets nicely
Coffee cookies dunked in dark chocolate
Ingredients
1 cup all purpose flour
90 gm butter
1/4 cup sugar
1/4 tspn baking powder
1/4 tspn vanilla essence
1 tbspn coffee powder
2 tbspn warm milk
100 gm dark chocalate
Method
1) In a bowl , add butter and sugar and whisk it well
2) Then add flour, essence , baking powder , coffee and warm milk
3) Milk well and form a soft dough
4) Make some 10 equal sized balls out of it. Make sure that the outer surface is smooth
5) In a pre-heated oven , bake the cookies at 180C for about 15-20 min
6) Please do not over bake them. Let them be in the oven once you switch off
7) Using double boiler method, melt the dark chocalate
8) Dip the cookies in the chocolate and give any desired design on it
9) Let it cool and store in air tight jar
Paneer Potlis
Ingredients
100 gm Paneer/ cottage cheese
1 tspn Ginger Garlic paste
1 tspn green chilies
Salt for taste
1/4 tspn Amchur powder
1/2 tspn Chaat masala
1 small sized Chopped onion
2 tbspn butter
Oil for frying
1/2 cup All purpose flour
1/4 tspn Carom seed
Water as needed to make stiff dough
Method
1) In a pan, add 1 tbspn butter and to that add chopped onions, ginger, garlic and chili paste and saute well
2) Then add crumbled paneer and add turmeric, amchur, chat masala, salt and turn off the stove
3) Add some chopped Corriander
4) For dough, mix the APF, 1 tbspn butter, carrom seeds, salt and make a stiff dough
5) Take a tiny sized balls from dough and roll it circle
6) Stuff with a spoon of paneer filling and seal it like potli
7) Deep fry the potlis till they turn brown ans crisp
8) Serve them hot with Tomato sauce or any other dip
Chyawanprash
Chyawanprash is a delicious nutritive jam that has been used in Ayurveda for thousands of years, offering a wide range of health benefits
Chyawanprash is a very nourishing, anabolic preparation that is heating, heavy and oily. Provided digestion is strong, it builds strength and mass without aggravating kapha.2 Actually, chyawanprash pacifies vata, pitta, and kapha and is considered a rasayana (rejuvenative) for all of the tissues in the body. Chyawanprash is said to support healthy aging and to promote beauty, intelligence, and memory.1 It is also a tonic for the heart and it has a general affinity for the digestive, excretory, urinary, respiratory, and reproductive systems
Generally it is made up of 37 different ingredients. We could find some 24 main jadi butis from the Pansari Shop
You can find most of the ingredients at Pansari shops of your cities
Ingredients
500 Gm Amla (Gooseberries)
500 Gm Ghee
500 Gm Honey + Jaggery
20 Gm Cardomom powder
10 Gm Triphla powder
10 gm Bansan Lochan
10 Gm Ginger powder (sunth powder)
5 GM Bay leaves
5 gm Clove
1 stick of Cinnamom
Few strands of Kesar/Safron
5 Gm Nutmeg powder (Jaifal)
10 Gm Pepper
10 Gm Lindi pepper
5 Gm Nagkesar
5 gm Mrigashruga Bhasma
5 gm Prawal Bhasma
5 gm Kamarkas
5 gm Ashwagandha
10 gm Fennel seeds
5 gm Agar Gathu
5 gm White Musli
5 gm Shankhapushpi
5-8 Badam powder/Almond
Method
1) FIrst Pressure cook the Amlas for about 3-4 whistles and then cool them and remove the seeds. Make a puree from it
2) In a pan dry roast all the powder ingredients and rind them to form a smooth dust powder
3) In another pan add the ghee and add the Powder and cook for about 2-3 minutes
4) Add the Amla puree and keep stiring
5) Add honey and jaggery and mix them well till the jaggery disolves
6) Cook the chyawanprash for about 2-3 more min and let it cook
7) Store it in air tight jars
8) I would suggest to refrigerate it since we have made it using ghee and no preservative
Sarson Saag with Makki Roti
Served with Muli Bhaji and given a Dum by smoked coal
Ingredients
For Sarson Saag
2 cups Sarson leaves (Mustard leaves washed and chopped)
1 cup Spinach leaves (Washed and chopped)
1 big onion chopped
1 tbspn Garlic paste
1 tbspn ginger chili paste
Salt for taste
2 tbspn Oil
1 tspn Cumin seeds
1 tspn Turmeric powder
1 tspn Corriander powder
1 tspn Cumin powder
2-3 big pieces of Coal for Dum
One big Earthern Pot for cooking Vegetable (Optional)
For Makki Roti
2 cups Maize flour
1/4 cup All purpose flour
1 tspn salt
1 tspn Carom seeds
1 tbspn Oil
3- 4 cups water (as needed since Maize flour absorbs lots of water)
Ghee/clarified butter to roast it
Earthen Pan for roasting
Method
1) In a pan add oil and add cummin seeds and heat it to splutter
2) Add pinch of asofetida and then add onions, garlic, ginger, chili paste
3) Saute them well till they starts leaving oil
4) Add turmeric powder, Cumin powder, Corriander powder
5) Meanwhile in a big vessel add the leaves and boil them for 5 min, immediately move them to Cold water and drain the water.. Then grind the leaves and make a pste
6) Now add that paste to the pan of masalas
7) Finally add salt and cook it for next 5 minutes
8) For Makki Roti, first mix all the dough ingredients and make a soft smooth dough
9) Make some 7-8 equal sized balls and roll each of them on plastic sheet so that they wont stick on slab
10) On the hot earther pan , place the roti and roast it using Ghee till it shows the brown marks
11) Serve the hot Makki rotis with Sarson Saag and Radish Salad
Chocalate walnut muffins
Ingredients
1 cup wheat flour
1/4 cup compound chocalate(melted in milk)
1/4 tspn baking soda
1/4 tspn baking powder
1/4 cup jaggery powder
1/4 cup chopped walnuts
1 cup milk
2 tbspn butter
Method
1) First whisk butter and sugar
2) Then add vanilla essence to it
3) add the melted choc and other ingredients and mix it thoroughly
4) add chopped walnuts
5) pre heat the oven at 220C for 5 min
6) pour the batter in muffin liners and bake them @180C for 20-25 min
Milagu Kuzambu
Ingredients
1 cup tamarind pulp
1-2 red chillies
1/2 tspn gram daal
1/2 tspn Rasam powder
1/2 tspn turmeric powder
1/2 tspn red chilli powder
1 tspn salt
4-5 curry leaves
1 tbspn jaggery
2 tbspn Gingly oil
1/4 tspn asofetida
Method
1) In a pan add oil and add 1 tspn mustard seeds
2) once they splutter, add hing , curry leaves, gram daal, turmeric, chilli and rasam powder and saute for 1/2 min
3) Now add the tamarind pulp
4) Then add salt and finally add jaggery and cook this for 2-3 min
5) Mix this with plain rice and relish with some onions
Hassleback Potatoes
Ingredients
3-4 washed medium sized potatoes
2-3 tbspn olive oil
Salt to taste
1/2 tspn peprika
1 tspn mixed herbs
Method
1) first cut the potato from.one side into 1/2 cm far and 3/4 deep
2) In a bowl prepare a marinade by mixing oil salt herbs and peprika
3) Brush the marinade on the potatoes
4) Now place them on a baking tray and bake them at 220c for 20-30 min till they turn brown
Undhiyu
Ingredients
2-3 medium sized potatoes
300 gm Broad green beans
2 cups Fengreek (washed and chopped)
300 gm Purple Yam
4-5 Small green Brinjals
1 cup Corriander (washed and chopped)
3 tbspn Garlic
1 tbspn Green chili paste
Salt for taste
2 tbspn sugar
1 medium sized Sweet potato
1 lemon
1 tbspn Turmeric powder
1 tbspn Red Chili powder
1 tbspn Corriander powder
1 tbspn jeera powder
1 cup oil
1/4 cup water
1 cup Gram flour
1 cup Wheat flour
Method
1) For making muthiya, in a bowl add chopped fenugreek leaves, gram flour, wheat flour, pinch of soda, salt, sugar, ginger, garlic chili paste, turmeric powder , 1 tbspn oil and then make a soft dough. Make equal sized soft balls and deep fry them till they turn brown
2) Now in another bowl take the corriander, 1 tbspn sugar, salt,1 tbspn ginger garlic chili paste. And mix thoroughly
3) Do cross cut in the Brinjal and potatoes and fill them with the above mixture
4) Now add the Purple yam pieces and potatoes and the Green broad beans to this
5) Now in a Pressure cooker, add 1 cup oil, add 1 tspn carrom seeds
6) Add 1 tspn Asofetida
7) Add the marinated mixture of vegetables and the deep fried Muthiyas
8) Add 1/4 cup water and cover it with lid
9) Cook for 1 whistle
10) Serve it hot with Puris and Shrikhand
Tomato Ghee Upma
Ideal dish for winters
Ingredients
1 cup Semolina (Chiroti Soji)
1/4th cup curd
1 Tomato (Chopped finely)
1 Onion (Chopped finely)
2 Green Chillies
1/2 tspn ginger paste
1/2 tspn Garlic paste
1/2 tspn mustard seeds
2 tbspn Ghee / Clarified butter
Salt to taste
1/4th tspn Turmeric powder
1/4th tspn Chili powder
Curry leaves
Method
1) First in a pan roast the Semolina well for 2-3 minutes
2) Then in another pan add ghee, and add the mustard seeds
3) Once they splutter, add chillies, ginger, garlic and onions and saute well
4) After say 1 minute, add the tomatoes and saute this for about 2-3 minutes
5) Then add salt, tumeric powder, chili powder, curd and finally add the roasted semolina
6) Add about one glass of water and close the pan with a lid and let it cook for about 2 minutes till the water is soaked and you get a rich aroma
Grilled Paprika Sticks
(A wholesome healthy breakfast option with lots of veges , cottage cheese and olive oil with a dash of paprika)
Ingredients
6-7 small pieces of cottage cheese
Medium chopped Peppers
Sliced Onions
5-6 Small sized Potato patice
Salt
1 tbspn Olive oil
1/2 tspn Paprika
Method
1) In a pan, add olive oil and place the vegetables
2) In a skewer stick place one piece of paneer , then place the patice, and keep doing this alternately
3) Place the skewer sticks on grill pan
4) Grill for 3-4 minutes on one side and flip all elements
5) Sprinkle some salt and the paprika on the platter
6) Serve hot with some Mint chutney
Coconut cookies
Ingredients
1 cup Wheat flour
1/2 cup Butter
1/2 cup sugar
1/2 cup desiccated coconut
1/4 tspn baking powder
1/8 tspn cinnamon powder
Method
1) In a bowl beat the butter and sugar
2) To that add vanilla essence, coconut, baking powder and flour and mix thoroughly
3) If you find it not binding then add 1-2 tbspn milk and form a stiff dough
4) Pre heat the oven for 5 min at 250C
5) Give desired shape to the cookies and place on a baking tray
6) Bake the cookies for about 20-25 min at 180C
7) Store the cookies in air tight contrainer
