Evergreendishes

Category: gujarati cuisine

  • Lilva Kachori | Fresh Tuvar Kachori

    Lilva Kachori | Fresh Tuvar Kachori

    Jump to RecipePrint Recipe

    Tuvar Lilva Kachori is a tasty winter snack from Indian sub-continent. It makes use of fresh pigeon peas which is a seasonal produce. 

    Kachori is a popular snack from Indian sub-continent. Round shaped, crispy and flaky on the outside, it has a tasty filling inside. The filling is varied as moong dal or any other. Every state has it own version of kachori. . Here is the one made with fresh pigeon peas. Green pea is also used, thus it makes use of the fresh winter produce. 

    Tuvar lilva or Pigeon pea is abundantly available in pods. Indian sub-continent, Africa and Central America are the top three regions producing pigeon pea. India alone grows 63% of the totl produce. It is the fresh produce of legume which we use to make dal. It  is used to make stir fry and curries. Today, I am sharing a snack, tuvar lilva kachorii. It is called  as togare kalu in kannada, kandi ginjalu in telugu, dinger in Punjabi, lilva in Gujarati,  tomara payu in malyalam. in Hindi it is called as arhar while in Assamese and Bengali, it is called as Arahar. ( source : Wikipedia) 

    What is kachori ?

    Kachori is a round shaped, flaky, fried snack from Indian sub-continent. It is medley of flavours with the different spices used in it. 

    What is  lilva kachori ?

     Lilva is the Gujarati name for fresh pigeon pea. Fresh pigeon peas are abundantly used in Gujarati cuisine. These kachoris are relished and often made as a snack, thus it called as lilva kachori. 

    Can I make it only using  pigeon peas? 

    Yes, you can make it with  pigeon peas. Since, it is a winter produce, I like to use a combination of green peas and pigeon peas. Alternatively, you can also use boiled potato. It is important to balance the flavours of sweet, spicy and tartness in it. Do not skip on those ingredients. 

     

     

    tuvar lilva kachori

    Tuvar Lilva Kachori Recipe : 

    Ingredients :

    For the filling : 

    • 1 cup fresh pigeon peas
    • 1 cup green peas
    • 5 green chilli
    • 1 inch ginger
    • handful of coriander
    • salt
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon sugar
    • 1/2 lemon juice

    For the covering :

    • 1.5 cup maida
    • 4 tablespoon oil
    • 1/2 teaspoon salt
    • little water for mixing

    Other ingredients :

    • oil for frying
    • flour for dusting :

     

    Method : 

    To make the filling :

    1. Soak fresh pigeon peas and green peas for sometime.
    2. Drain, wipe and griind to a coarse paste.
    3. Grind green chilli and ginger to a paste.
    4. Take oil in a pan, add cumin. Put asafoetida, turmeric powder and green chilli paste. Saute it for sometime.
    5. Now, put the ground tuvar pasteto it.Saute for five minutes. 
    6. Add salt, coriander and lemon juice. Mix well.
    7. Allow to cool.
    8. Make balls of the dough and also of the filling.

    To make the dough : 

    1. Take maida in a bowl.
    2. Add oil and salt to it. Rub it thoroughly with the fingers.
    3. Put water in small quantities and make a stiff dough.
    4. Keep the dough covered with a thin muslin cloth. 

    To make kachoris :

    1. Make small balls of the filling.
    2. Make small balls  of the dough and keep  it covered.
    3. Take a ball from the covered sheet, roll it into a four inch circle. 
    4. Put the filling in the centre. Seal the edges by making it pleat like. Gently press the ball between palms.
    5. Heat oil in a wok.
    6. Once it is hot, deep fry on a low to medium flame to a golden colour. Repeat for the rest of the dough. 
    7. Serve it with green chutney and tomato ketchup.

     

     

    Related Recipes : 

    I like to use fresh pigeon peas in my cooking. I usually, make Tuvar and Capsicum Curry, it is tasty and pairs well with chapathi. You can also use it to make a simple sir fry with fresh grated coconut. Here is the other recipe with tuvar lilva. 

    About the event : 

    Sending this to Vegan Dishes for the month of January in Shhh Secretly Cooking Challenge group. The theme was suggested by Radha Rajagopalan.  Here, we are paired as partners. The partners exchange two secret ingredients to cook, prepare the dish as per the theme and later the ingredients are guessed by other members in the group. It is a fun group where we interact  and learn more about different cuisines. 

    My partner was Radha Rajagopalan. She gave me fresh pigeon pea and salt as the secret ingredients and I have made Tuvar Lilva Kachori. She has made Vegan Kofta Curry with the bay leaf and garam masala which I had given. Do take a look at the delicious curry. 

     

    Tuvar Lilva Kachori

    5 from 10 votes
    Tuvar Lilva Kachori is a snack made with fresh pigeon pea and green peas. It is tasty and makes a good snack to serve with tea.
    Print Recipe
    Course: evening snacks
    Ingredients Method Notes

    Ingredients
      

    • 1 cup fresh pigeon peas
    • 1 cup green peas
    • 5 green chilli
    • 1 inch ginger
    • handful of coriander
    • salt
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon sugar
    • 1/2 lemon juice
    • For the covering :
    • 1.5 cup maida
    • 4 tablespoon oil
    • 1/2 teaspoon salt
    • little water for mixing
    • Other ingredients :

    Method
     

    1. To make the filling :
    2. Soak fresh pigeon peas and green peas for sometime.
    3. Drain, wipe and griind to a coarse paste.
    4. Grind green chilli and ginger to a paste.
    5. Take oil in a pan, add cumin. Put asafoetida, turmeric powder and green chilli paste. Saute it for sometime.
    6. Now, put the ground tuvar pasteto it.Saute for five minutes.
    7. Add salt, coriander and lemon juice. Mix well.
    8. Allow to cool.
    9. Make balls of the dough and also of the filling.
    10. To make the dough :
    11. Take maida in a bowl.
    12. Add oil and salt to it. Rub it thoroughly with the fingers.
    13. Put water in small quantities and make a stiff dough.
    14. Keep the dough covered with a thin muslin cloth.
    15. To make kachoris :
    16. Make small balls of the filling.
    17. Make small balls  of the dough and keep  it covered.
    18. Take a ball from the covered sheet, roll it into a four inch circle.
    19. Put the filling in the centre. Seal the edges by making it pleat like. Gently press the ball between palms.
    20. Heat oil in a wok.
    21. Once it is hot, deep fry on a low to medium flame to a golden colour.
    22. Serve it with green chutney and tomato ketchup.
    23. Take a tip :
    24. You can shape them as round balls also.

    Notes

    You can shape them as round balls also. 

    Pin it for later : 

    tuvar lilva kachori
    tuvar lilva kachori

    If you  make Tuvar Lilva Kachori recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking ! 

    shhh cooking secretly

  • Tri-colour Dhokla | Gujarati cuisine

    Tri-colour Dhokla | Gujarati cuisine

    Tri-colour dhokla is a three layered dhokla. The green layer is sandwiched between the yellow coloured dhokla and white dhokla. The yellow dhokla is khaman dhokla. It makes a good evening snack.

    Dhokla as we all know is a popular savoury snack from Gujarati cuisine. It was initially made with gram flour but soon different kinds were made. Dhokla in its real form is  fermented and later steamed. Times have changed, today, most of the dhokla recipes we make are the instant versions. The most common scenario is we are on work and need to whip some quick dishes, isn’t it ? I have shared many instant dhokla recipes earlier. Check out my corn dhokla, oats dhokla and multi-millet dhokla

    To make tri-colour dhokla, it needs a little planning. It is made by fermenting the two batters. Ideally, it is best to mix at night and prepare in the morning. But, incase, you want to make it in the evening, you need to mix the batter in the morning itself. Here, I have taken one cup of flour, feel free to use the same measurement in grams.

    Let us get to the tri-colour dhokla recipe:

    tri-colour dhokla

    Tri-colour Dhokla

    Ingredients:

    • 1 cup rice flour      ( 1 cup =240ml)
    • 1 cup gram flour
    • 1 cup sour curd
    • 1 tablespoon green chutney
    • 1 teaspoon gram flour
    • 2 tablespoon + 2 teaspoon oil
    • 1 teaspoon soda
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • a few curry leaves
    • 2 green chilli
    • 1 tablespoon buttermilk
    • coriander for garnishing

    Method:

    1. Take rice flour and gram flour in two seperate bowls.
    2. Mix some curd with gram flour and put it aside.
    3. Use the remaining curd to mix rice flour.
    4. Cover with a lid and keep them in a warm place. Ferment  for at least five hours.
    5. Mix a spoon of besan in the green chutney. This is used for the green layer.
    6. Heat two tablespoon of oil in a pan, add soda to it . Once it cools, mix into both the batter.
    7. Add the required quantity of salt to both the batter.
    8. Put the dhokla steamer to heat.
    9. Grease the tin.
    10. Now, put half the quantity the oil with soda mixture to the white batter. Mix and pour into the tin.
    11. Allow it to steam.
    12. After five minutes, when it is partially done, spread the green chutney over it. Close the lid and steam for two minutes.
    13. Now, pour the remaining oil and soda mixture to the khaman batter. Mix and pour it over the green chutney which you had spread.
    14. Allow it to steam for sometime, a knife pricked should come out clean.
    15. In the meantime, make the seasoning with nustard, cumin, green chilli and cury leaves. Mix some nutermilk in the seasoning.
    16. Cut the dhokla into pieces, pour the seasoning over it.
    17. Tri-colour dhokla is ready to serve.

    Tips :

    • The curd should be sour but not foul smelling. It is best to use a day old curd kept outside.
    • Fermentation is needed for this variety of dhokla. I, mix the dhokla batter at night and keep it aside.
    • Use a little water, if needed, while mixing the dough.
    • To make green chutney, grind coriander, green chilli and salt with a little water. Later, mix gram flour to it.
    • You can add sesame for topping.

    Are you looking for different kind of Gujarati dishes? Check out  cabbage and methi muthiya, dal dhokli recipe

    tri-colour dhokla
    Evergreendishesdev

    Tri-colour Dhokla

    5 from 1 vote
    Tri-colour dhokla is a fermented, three layered dhokla from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 5 hours
    Total Time 5 hours 45 minutes
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup rice flour 1 cup =240ml
    • 1 cup gram flour
    • 1 cup sour curd
    • 1 tablespoon green chutney
    • 1 teaspoon gram flour
    • 2 tablespoon + 2 teaspoon oil
    • 1 teaspoon soda
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • a few curry leaves
    • 2 green chilli
    • 1 tablespoon buttermilk
    • coriander

    Equipment

    • 2 bowls
    • 2 ladles
    • dhokla maker
    • tin
    • knife
    • kadai

    Method
     

    1. Take rice flour and gram flour in two seperate bowls.
    2. Mix some curd with gram flour and put it aside.
    3. Use the remaining curd to mix rice flour.
    4. Cover with a lid and keep them in a warm place. Ferment  for at least five hours.
    5. Mix a spoon of besan in the green chutney. This is used for the green layer.
    6. Heat two tablespoon of oil in a pan, add soda to it . Once it cools, mix into both the batter.
    7. Add the required quantity of salt to both the batter.
    8. Put the dhokla steamer to heat.
    9. Grease the tin.
    10. Now, put half the quantity the oil with soda mixture to the white batter. Mix and pour into the tin.
    11. Allow it to steam.
    12. After five minutes, when it is partially done, spread the green chutney over it. Close the lid and steam for two minutes.
    13. Now, pour the remaining oil and soda mixture to the khaman batter. Mix and pour it over the green chutney which you had spread.
    14. Allow it to steam for sometime, a knife pricked should come out clean.
    15. In the meantime, make the seasoning with nustard, cumin, green chilli and cury leaves. Mix some nutermilk in the seasoning.
    16. Cut the dhokla into pieces, pour the seasoning over it.
    17. Tri-colour dhokla is ready to serve.

    Notes

    The curd should be sour but not foul smelling.
    Use a little water, if needed, while mixing the dough.
    To make green chutney, grind coriander, green chilli and salt with a little water. Later, mix gram flour to it.
    You can add sesame for topping.
    Fermentation is needed for this variety of dhokla. I, mix the dhokla batter at night and keep it aside. 

    If you ever make Tri-colour Dhokla recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

    Pin it  for later :

    tri-colour dhokla
    tri-colour dhokla

     

  • Multi Millet Dhokla | How to make multi-millet dhokla

    Multi Millet Dhokla | How to make multi-millet dhokla

    Multi millet dhokla is soft, spongy and tasty. It is ideal to serve as an evening snack or breakfast. It is a healthy twist to the usual dhokla. 

    With the awareness of the benefits of millets, each one is trying to include them in every possible. These days, I make jowar roti at least once a week. Ragi dosa is loved by all and I make it regularly at home. Ragi idli is healthy and ideal for quick breakfast. 

    The love for dhokla is never ending. Although I love the fermented ones, I still make these instant dhokla also. They are a quick fix, ready in thirty minutes and most of the times, my dinner is sorted. Earlier, I have shared are  corn dhokla, oats dhokla and rava dhokla. 

    Multi millet flour is easily available in super markets. It is a good way to get the benefit of various millets. Here, is a multi-millet thalipeeth ideal for breakfast. 

     

    multi millet dhokla
    multi millet dhokla

    Ingredients for Multi- Millet Dhokla 

    • 1 cup millet flour
    • 1 cup gram flour
    • 1 cup curds
    • salt
    • ginger green chilli paste
    • water 

    For seasoning:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • asafoetida
    • 1 green chilli 
    • 1 teaspoon curd with 1 tablespoon water

    The method of making the dhokla is shown in the video clearly. 

     

     

    1. In a bowl, add millet flour and gram flour. Take curds and  mix it. Add a little water if needed.
    2. Put salt and ginger- green chilli paste to it. Keep it aside for ten minutes.
    3. Set the steamer ready. Grease a plate. Add eno fruit salt to it, mix pour into the plate and put it in the steamer.
    4. Initially, keep on medium flame, after sometime, put it on a low flame. On checking, the inserted knife should come out clean.
    5. After sometime, cut it.Make the seasoning, pour it over it along with some buttermilk.
    multi millet dhokla
    Evergreendishesdev

    Multi millet dhokla

    Multi millet dhokla is soft, spongy, savoury snack ready in an hour. It is healthy twist to the usual dhokla.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 10 minutes
    Total Time 40 minutes
    Course: breakfast, lunch, snack, dinner
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • Ingredients:
    • 1 cup millet flour
    • 1 cup gram flour
    • 1 cup curds
    • salt
    • ginger green chilli paste
    • water
    • 1/2 teaspoon eno fruit salt
    • For seasoning:
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • asafoetida
    • 1 green chilli
    • 1 teaspoon curd with 1 tablespoon water

    Method
     

    1. In a bowl, add millet flour and gram flour. Take curds and  mix it. Add a little water if needed.
    2. Put salt and ginger- green chilli paste to it. Keep it aside for ten minutes.
    3. Set the steamer ready. Grease a plate. Add eno fruit salt to it, mix pour into the plate and put it in the steamer.
    4. Initially, keep on medium flame, after sometime, put it on a low flame. On checking, the inserted knife should come out clean.
    5. After sometime, cut it.Make the seasoning, pour it over it along with some buttermilk.

    Pin it for later: 

    Multi millet dhokla is a healthy twist to the usual one. It is ideal to serve as a snack or breakfast dish.
    multi millet dhokla

    If you ever make this multi millet dhokla recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Sweet Corn Dhokla | Makki Ka Dhokla

    Sweet Corn Dhokla | Makki Ka Dhokla

    Sweet Corn Dhokla / Makki ki dhokla  is an instant food ready within 30 minutes. It is light and ideal as evening snack. One can pack it in the lunch box too.

    Dhokla is a popular Gujarati snack. It is non-fried snack and usually made of gram flour. But today, different kinds of dhokla are made and  has two versions, traditional and instant.  Usually, the traditional one is fermented overnight and steamed the next day. But, instant versions are more popular as they are ready when needed. Additionally, an agent and sour curd is used to give the required sponginess.   I usually make khaman dhokla,  tri-colour dhokla, rawa dhokla and oats dhokla at home.

    sweet corn dhokla
    sweet corn dhokla

     

    In today’s recipe,  corn kernels are made into a puree with yoghurt. It is then mixed with semolina and steamed. Later, it is cut and seasoning is put into it. The other sweet corn recipes on the blog are : Corn and Peas Pulao, Spring Onion and Corn Pulao, Kidney Bean and Corn Salad

    About the event:

    Steamed food is healthy option that you can adopt for your cooking. Idli, dhokla, modak, nucchina unde are some of the dishes that we commonly associate with steaming. Well, this month, at Shh Secretly Cooking group, the theme is “Steamed Food”. The theme was suggested by Anu Kollan. Do check out her Vattayappam, Kerala style pancake, it looks delicious. Here, we are paired and the partner assigns secret ingredients to each other to prepare for the theme. I was paired with Poonam, a wonderful co-blogger. Hailing from Maharashtra, she shares many tasty dishes from that region. She gave me corn and oil and I made this Corn dhokla. Carom seeds and green chillies were the secret ingredients given to Poonam and she made the Gujarati Rice Khichu.

    shhh cooking secretly

     

    Sweet Corn Dhokla / Makki ki Dhokla Recipe :

    Ingredients:

    • 1 cup sweet corn kernels
    • 1 cup semolina
    • 1/2 cup yoghurt
    • 3 green chilly
    • a small piece ginger
    • salt
    • 1/2 teaspoon soda
    • 1/2 teaspoon lime juice

    For the seasoning:

    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seed

    Method:

    • Put the frozen corn in water for sometime.
    • Remove and grind with curd, green chilli and ginger  to a smooth paste.
    • Put it in a bowl. Mix semolina to it.
    • Add salt.
    • Grease a bowl with little oil.
    • Heat the steamer.
    • Add soda and lime juice to it.
    • Mix, put in the bowl and set it to steam.
    • After 10 minutes, check if it is done. A tooth pick inserted comes out clean.
    • Cut into cubes.
    • Make seasoning, take oil in a pan, add  mustard seeds, as it crackle, put asafoetida and cumin. Pour it over the cut pieces. Garnish with fresh coriander and serve.

     

    Corn Dhokla / Makki ka dhokla
    Evergreendishesdev

    Corn Dhokla / Makki ka Dhokla

    Corn Dhokla / Makki ka dhokla is an easy and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 10 minutes
    Total Time 35 minutes
    Servings: 15
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup corn kernels
    • 1 cup semolina
    • 1/2 cup yoghurt
    • 3 green chilly
    • a small piece ginger
    • salt
    • 1/2 teaspoon soda
    • 1/2 teaspoon lime juice
    • For the seasoning:
    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seed

    Equipment

    • Steamer, wide bowl, ladle, small circular bowl, kadai

    Method
     

    1. Put the frozen corn in water for sometime.
    2. Remove and grind with curd, greem chilli and ginger  to a smooth paste.
    3. Put it in a bowl. Mix semolina to it.
    4. Add salt.
    5. Grease a bowl with little oil.
    6. Heat the steamer.
    7. Add soda and lime juice to it.
    8. Mix, put in the bowl and set it to steam.
    9. After 10 minutes, check if it is done. A tooth pick inserted comes out clean.
    10. Cut into cubes.
    11. Make seasoning, take oil in a pan, add  mustard seeds, as it crackle, put asafoetida and cumin. Pour it over the cut pieces. Garnish with fresh coriander and serve.

    Pin it for later :

    sweet corn dhokla
    Sweet Corn Dhokla

    If you have liked this post, do share it with your family and friends. If you ever make this Corn Dhokla recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

  • Cabbage and Methi Muthiya | Gujarati cuisine

    Cabbage and Methi Muthiya | Gujarati cuisine

    Jump to Recipe

    muthiya | methi muthiya | gujarati muthiya | muthiya recipe

    Muthiya is a popular steamed snack from Gujarati cuisine. It was usually made with bottle gourd traditionally. But today, we find muthiyas of many kind. Here, I have used cabbage and fenugreek leaves along with onion. It turned out tasty and made a good side dish. 

    Muthia / Muthiya is made in different versions. Dudhi or bottle gourd is used in it and this is the  traditional  method of making muthiya. The others are made using different veggies and green leaves. Some of them are palak muthiya, alu muthiya, methi muthiya,  veg muthia. 

    Muthiya is steamed and then later tossed in a seasoning. Thus, it is a healthy Gujarati snack and ideal with a cup of hot tea. It may be deep fried also, but I love the steamed version. The deep fried muthias are usually used in ondhiyo and other kind of stir fry recipes of this cuisine.

    Do note that no water is used while mixing the dough, if needed, a tablespoon of it is added. 

    cabbage and methi muthiya
    cabbage and methi muthiya

    The other Gujarati dishes on the blog are:

    Gud Papdi, Khandvi,  Methi khakra, Tri-colour dhokla, Oats dhokla, 

     Cabbage Methi Muthiya

    Ingredients:

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste ( 2 chilly and a inch of ginger)
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 2 tablespoon oil
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Equipment: 

    steamer, cooking pan, ladle, spoon, steaming pan

    Method:

    1. Grate the cabbage.
    2. Grate the onion. 
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime. 
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the  grated cabbage and onion. Put them along with fenugreek leaves, oil, curd and mix them thoroughly.  Knead it to form a dough. 
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve. 

    Print Recipe

    cabbage and methi muthiya
    Evergreendishesdev

    Cabbage and Methi Muthiya

    5 from 8 votes
    Cabbage and methi muthiya is a tasty and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste 2 chilly and a inch of ginger
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    • Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Method
     

    1. Grate the cabbage.
    2. Grate the onion.
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime.
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the grated onion and cabbage. Put them along with fenugreek leaves, oil, curd and mix it well. Knead it to form a stiff dough.
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve.

    cabbage and methi muthiya

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  • Sukhdi / Gud Papdi recipe

    Sukhdi / Gud Papdi recipe

    Jump to Recipe Print Recipe

    Sukhdi / Gud Papdi is a popular Gujarati sweet. It is made using whole wheat flour, jaggery and ghee. It is soft, crumbly and has melt in the mouth texture.

    Sukhdi is quite an easy to make sweet that can be made in fifteen minutes. It is ideal to make during festivities or as a snack to eat anytime. I have tried to keep the recipe authentic, so not added any embellishments to it. One may add cashew pieces, cardamom powder or even grated coconut to it. Anyway, it tastes good as it is if made perfectly.

    It is called as Sukhdi in Gujarat while in Maharashtra it is popular as Gud Papdi or Gol Papdi.

    A few other sweet recipes from the blog that you may like are Mamra na ladoo, Tapeshwara Khaja, Ellu Holige

     Sukhdi / Gud Papdi.

    Ingredients:

    • 2/3 cup wheat flour
    • 1/3 cup ghee
    • 1/4 cup jaggery

    Method:

    1. Keep all the ingredients ready, grate the jaggery or powder it.
    2. Grease a plate with little ghee.
    3. Take ghee in a pan and heat it on a low flame.
    4. Once the ghee melts, add wheat flour to it and mix it with a ladle.
    5. Let it cook on a slow flame, keep stirring. Once the mixture changes it colour and aroma is felt, it is done.
    6. Switch off the stove, add jaggery to it mix it well and spread it over the greased plate.
    7. Let it cool for a few minutes.
    8. Cut into desired shape.
    9. Sukhdi / Gud Papdi is ready to serve

    Take a tip:

    • Quantity of ghee is in semi-liquid form.
    • Keep stirring and let the wheat flour be brown in colour. If you do not stir, it will get burnt easily.
    • Jaggery needs to be grated or powdered finely.
    • Do not add jaggery and heat it further. It may become chewy.

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    sukhdi / gud papdi
    sukhdi / gud papdi

    Here’s the video of the making of Sukhdi / Gud Papdi

    Evergreendishesdev

    Sukhdi / Gud Papdi

    Sukhdi / Gid Papdi is a soft, melt in the mouth sweet from Gujarati cuisine.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course: indian sweets
    Cuisine: Gujarati
    Ingredients Method Notes

    Ingredients
      

    • 2/3 cup wheat flour
    • 1/3 cup ghee
    • 1/4 cup jaggery

    Method
     

    1. Keep all the ingredients ready, the jaggery should be grated.
    2. Grease a plate with a little ghee.
    3. Take ghee in a pan and heat it. Once it melts, put the flour in it and roast it to a golden colour.
    4. Keep stirring, once it is done, switch off the gas.
    5. Add jaggery, mix it well and pour it on the greased plate and spread it with the spatula.
    6. Let cool for a few minutes, cut into desired shape.

    Notes

    • Quantity of ghee is in semi-liquid form.
    • Keep stirring and let the wheat flour be brown in colour. If you do not stir, it will get burnt easily.
    • Jaggery needs to be grated or powdered finely.
    • Do not add jaggery and heat it further. It may become chewy.

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  • Methi Chapati | Gujarati Thepla

    Methi Chapati | Gujarati Thepla

    Methi chapatis  are tasty and healthy. It is a popular dish of the Gujaratis. It is known by the name of “Thepla”.  It makes an ideal mid day meal  or pack it in the  lunch box.

    Methi or fenugreek leaves have a distinct taste and give a good taste to all the dishes. It is ideal to include as it is rich in Vitamin C, Vitamin A, Riboflavin, Calcium and minerals such as folate and riboflavin. It also contains antioxidants which helps the body to heal naturally.

    I love using methi leaves in my cooking. I use it to make a lentil stir fry, pairs well with chapati. Dal with methi is absolutely delicious. And I make alu methi once in a fortnight. Methi delight is good as a snack but I prefer to make it as an accompaniment with meals.

    Gujarati thepla, methi paratha
    Gujarati thepla, methi paratha

    The ingredients that you need are:

    • wheat flour 2 cups
    • gram flour 1tbsp
    • fenugreek or methi leaves 2 bunch
    • chilli powder 2 tsp
    • turmeric powder 1/2 tsp
    • a pinch of asafoetida
    • cumin powder 1 tsp
    • coriander powder 1 tsp
    • curd 1 tbsp
    • salt to taste
    • oil for smearing

    Method:

    1. Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
    2. Take  a wide bowl and mix all the ingredients with water into a dough of thick consistency.
    3. Keep aside for ten minutes.
    4. Take a ball, dust it with flour and roll into a circle. Smear oil, fold it into half, and again into a quarter. Dust with a little flour, roll it into a circle as a chapati. 
    5. Heat a skillet. Put the rolled thepla  onto the tawa. Smear oil and flip to the other side. Put some oil and allow it to cook for a few seconds. 
    6. Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot. 

    Take a tip:

    • Fenugreek leaves should be cleaned well. Use only the leaves here.
    • Addition of gram flour is optional.

    Evergreendishesdev

    Methi Thepla / Gujarati cuisine

    Methi thepla is a popular dish from Gujarati cuisine. A flatbread with the goodness of fresh fenugreek leaves and other spices makes a good breakfast or lunch option.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • wheat flour 2 cups
    • gram flour 1tbsp
    • fenugreek or methi leaves 2 bunch
    • chilli powder 2 tsp
    • turmeric powder 1/2 tsp
    • a pinch of asafoetida
    • cumin powder 1 tsp
    • coriander powder 1 tsp
    • curd 1 tbsp
    • salt to taste
    • oil for smearing

    Method
     

    1. Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
    2. Take  a wide bowl and mix all the ingredients with water into a dough of thick consistency.
    3. Keep aside for ten minutes.
    4. Take a ball, dust it with flour and roll into a circle.
    5. Heat the tawa.Put the rolled thepla  onto the tawa. Smear oil and flip to the other side. Put oil and roast on medium flame.
    6. Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot.