Ringan nu Shaak

Ringan nu Shaak
Ringan nu Shaak
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 2 medium Ringan ( white ones preferred)
  • 1 medium size Onion ((fine chopped))
  • 1.5 tsp garlic paste
  • 2 cup Groundnut ((crushed))
  • 1.5 cup curd
  • 1.5 tbsp oil
  • ½ tsp Turmeric powder
  • 2 tsp Red chili powder
  • 1 tsp cumin coriander powder
  • 1 tsp Garam masala
  • salt (to taste)

Wash the baby eggplant and cut each into 4 pieces. Soak the cut eggplant into a cup of water and salt. This is called purging and it takes all the bitter taste of the eggplant away. Keep it for about 10 minutes and squeeze the water away and keep it dry in a separate bowl."

Heat up a pan with 1 tbsp of vegetable oil. Once the oil becomes hot, add 1 cup of chopped onions, 2 tbsp of garlic paste, add the eggplant pieces into it and give it a nice toss and let the eggplant get nicely coated with the sorted onions and garlic. Add ½ tbsp of turmeric powder, ½ tbsp of red chilly powder, ½ tbsp garam masala, ½ tbsp of roasted jeera powder, ½ tbsp coriander powder and salt to taste and mix it well. Add a dash of water into it and cover it keep it for cooking. The cooking should take 7-10 minutes. "

Add 1 cup of curd into the mix, few ground nuts, little bit of coriander leaves and stir it well and let it be on a simmer for about 7-8 minutes. Once its cooked you could garnish it with some edible flowers, coriander leaves and plate it and serve it hot. Enjoy!"

 
  • Soak the cut pieces of eggplant in a cup of water and salt to get rid of the bitter taste of eggplants.

Kadhi Gujrati

Kadhi Gujrati
Kadhi Gujrati
  • PREP TIME 10 MINS
  • COOKING TIME 10 MINS
  • SERVES 4
  • 500 ml Butter milk
  • ½ tbsp chickpea flour
  • 1 tsp ghee
  • 1 tsp cumin seeds
  • 5-6 curry leaves
  • 2 tsp ginger chili paste
  • Pinch hing
  • Pinch Garam masala
  • ½ tbsp coriander leaves ((fine chopped))

Take 2-3 cups of buttermilk and beat it very well. Add 1 tbsp of chickpea flour (basen) into it and blend it."

Take a pan and add 1-2 tbsp of ghee to the pan. Give the pan a little swirl until the ghee start melting. While the ghee is melting in the pan add some curry leaves, a pinch jeera seeds, 1 tbsp of ginger, 1 tbsp green chilly paste, a pinch of Asafoteda (hing), 1 tbsp garam masala."

Once the basic tempering is ready add the premixed buttermilk into the pan and whisk it very well. Give it a nice gentle stir until it becomes smooth. Add salt to taste and some chopped coriander. Keep the kadhi in low simmer for 2-3 mins. Please do not boil it. The Gujarati Kadhi is ready to be served."

 
  • Do not boil the kadhi.  If you boil the kadhi it will start splitting.  So please heat up the kadhi for a maximum of 2-3 minutes.
 
  • Stir the kadhi very well after adding to the masala to avoid getting stuck at the bottom of the pan.
 

Vaghareli Khichdi

Vaghareli Khichdi
Vaghareli Khichdi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 cup Rice
  • ½ cup moong dal
  • ¼ cup Toor Dal
  • 1 medium size potato
  • 1 medium size onion
  • 2 tbsp oil
  • ¼ tbsp mustard seeds
  • ½ tbsp Chili paste
  • ½ tbsp Ginger paste
  • 1 tbsp turmeric paste
  • 1 tbsp Red chili powder
  • ¼ tbsp Garam masala
  • salt (to taste)
  • 5 cups water
  • Soaking the rice and dal for 5-6 hours would help the mix to cook and blend well.
  • Cook the khichdi the till the water level reduces and absorbed by the rice and dal mix.

Methi Muthia

Methi Muthia
Methi Muthia
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 1 c cup hopped fenugreek ( (methi))
  • 1/3 cup whole wheat flour ( (gehun ka atta))
  • 1/3 cup besan ((Bengal gram flour))
  • 1/2 tsp ginger-green chilli paste
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 tsp Turmeric powder ( (haldi))
  • 1/4 tsp Garam masala
  • 1 tsp oil
  • oil (for greasing)

Start cooking by mixing the finely chopped fenugreek leaves (methi) with 1/3 cup of Bengal gram flour (besan) and 1/3 cup of whole-wheat flour. Add a pinch of salt, some garam masala, some chilly paste, some ginger paste, a little turmeric powder, a little bit of sugar and mix it up and add a ¼ cup of water and make a nice dough. While mixing the dough add a little lemon juice and rest the dough for 15-20 minutes."

Once the dough is ready, make small balls. Take a pan and heat ½ cup of vegetable oil. When the oil is hot, start sliding the balls to the oil and fry it. Turn the pieces once they’re cooked. It will have a little brownish colour after they’re fried."

After frying, take the balls out and place it on a tissue paper so that it absorbs all the oil. You could serve it along with some nice green chutney."

  • Washing leafy vegetable in warm water would help reduce the level of contamination of soil, water, bacteria etc.
  • Heat the oil proper before you start sliding the balls for frying.
  • Always fry the food in low simmer.
  • Do not slide anything to fry in cold oil as the food may end up absorbing more oil.