Guvar Dhokri

Guvar Dhokri- a Gujarati dish made with dhokri which is flavoured chapatti pieces that are cooked in the spicy gravy together with Guvar (cluster beans)

Ingredients:

120 grams /4 oz cluster beans top and tailed and cut into 2.5 cm pieces.
1/2 teaspoon salt
½ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon garlic paste
¼ teaspoon mustard seeds
3 tablespoons olive oil
2 tomatoes chopped and blended to a puree
3 cups water
Few springs of fresh coriander for garnish

For Dhokri:

1 tablespoons wheat flour
1 tablespoon besan (chick pea flour)
2 tablespoons fresh chopped fenugreek
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon chilli powder
1 teaspoon olive oil
Water to make dough

Method:

1. Add wheat flour and besan in a bowl together with the fenugreek, salt, turmeric ad chilli powder.
2. Add the oil and make dough by adding 2-3 tablespoons water as needed to make pliable dough.
3. Cover and keep aside to rest.
4. In a large saucepan add 3 tablespoons of oil when hot add mustard seeds and wait for them to splutter, next add the garlic and sauté.
5. Add the tomatoes, salt, chilli powder, cumin and coriander powders and turmeric
6. Cook till tomatoes and spices infuse. Add the cluster beans and add 3 cups of water and bring to boil.
7. Dive the dhokri dough in to 4 parts, roll out 6 inch chapatti from each ball of dough. Cut the chapatti into 3 cm squares.
8. Lift the chapatti squares and put them in the boiling pan of cluster beans that are cooking. Repeat for rest of dough.
9. Stir the curry intermittently to avoid dhokri from sticking to each other too much. Add more water if required.
10. When all the dough has been used up, turn heat to simmer cover and cook till dhokri’s and cluster beans are well cooked.
11. Transfer the curry to serving dish and garnish with fresh chopped coriander.
Serve with rice.

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Ondhwo
 
Submitting  to:
Flavours of Gujarat event
 
 

Eggless double chocolate chip cake.

Eggless double chocolate chip cake-Melt in the mouth rich and moist texture. Extremely chocolatey enriched with white and dark chocolate chips and topped with a milk chocolate ganache topping and more white chocolate chips. This cake is only for the die hard chocolate lovers.

Ingredients:

225 grams all purpose flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

250 grams cocoa

275 grams sugar

175 grams butter (room temperature)

175 grams natural yoghurt

1 teaspoon vanilla essence

3 tablespoons egg replacer (or 3 eggs)

3 tablespoons water

75 grams chocolate chip

50 grams milk chocolate chip

For chocolate ganache:

50 grams butter (room temperature)

50 grams Cocoa

200 grams milk chocolate

3 tablespoons milk

50 grams icing sugar

Method:

1. Preheat oven to 170 degrees centigrade/325 farenheit

2. Grease and line a 9 inch cake tin.

3. In a bowl add the sugar and butter and beat till it is light and fluffy.

4. Add the yoghurt, vanilla essence, water  and mix throughly.

5. In separate bowl sieve the flour, baking powder, bicarbonate of soda, cocoa and egg replacer.

6.Gently fold in the dry ingredients into the wet, taking care not to over mix. Fold in half the white chocolate chip and all the milk chocolate chip.

7. Spoon mixture into a prepared cake tin and bake in the oven for 40-45 minutes .Cake is ready when skewer inserted in centre come out clean.

8. Remove cake from oven and leave to cool.

9. In a microwaveable dish, melt the chocolate, once chocolate is melted add the cocoa, butter, milk and icing sugar and beat to make a rich ganache. 

10. Spread the chocolate ganache on top of the cooled cake and sprinkle with remaining white chocolate chip.

You may like:

Chocolate chip  muffins

Kidney beans (rajma) with potato curry

Kidney beans (Rajma)and potato curry - A quick simple and fast curry that can be rustled up in minutes when you are short of time. Simple and easy ingredients combined in a spicy gravy a no frills but delicious dish to serve with paratha or rice.

Ingredients:

8 oz precooked kidney beans

2 medium potatoes diced

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon chilli powder

1 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon mustard seeds

1 tomato finely chopped

1 teaspoon tomato puree

1 teaspoon fresh coriander for garnish(optional)

Method:

1.Heat the oil in a pan , when hot add the mustard seeds.

2. Add the tomatoes and the tomato puree and all the spices.Fry till tomato breaks down

3. Add the potatoes and add 1/2 cup water.

4. Cook for 5 minutes then add the kidney beans.

5. Cook for a further 5-6 minutes or until potatoes are tender.

6.Transfer to serving dish and garnish with coriander.

Serve with boiled rice or roti.

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Five mixed bean curry

Announcing an event ~ Flavours of Gujarat

This is simply. food’s first blog event.

Flavours of Gujarat.

From August 5th - September 30th

Gujarati cuisine is very vibrant, tasty and is a very flavoursome. The vast array of dishes are all very distinct and unique and will tickle and tantalise your taste buds taking you on a culinary journey that you will not regret. I am inviting all  blogger friends to participate and support this event and help to make it successful.

Gujarati cuisine refers to the cuisine of the Gujarat; this being predominant in western-India. It is mainly vegetarian. Cuisine can vary widely in flavour and heat, depending on the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarat that all bring their own style to Gujarati food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time. Some regions in gujarat omit garlic and onions from their cooking too. 

Criteria for entry:

1. Any dish from Gujarat. Vegetarian only- eggs allowed.
2. Multiple entries welcome.
3. I would encourage you to try new recipes although archived recipes are welcome but please repost it again with the logo and linking back to this announcement page.
4. Non- bloggers are also welcome for this event. Just mail me your recipe and picture of your dish with your name and email ID

This is mandatory:

• Please link back to this announcement page.
• I would appreciate it if you could promote this event by placing the event logo in your post.

  

Alternatively you may email the following details to simplysensationalfood@gmail.com.

Your Name:
Blog Name:

Blog Url:
Recipe Name:
Recipe Url:

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In subject please write Flavours of Gujarat event.

Looking forward to your entries.

Murrbo (Sweet mango chutney/jam)

Murrbo (Mango chutney)-Sweet and tangy mango chutney (jam) delicately flavoured with cinnamon, cloves and cardamom.

Ingredients:

16 oz raw mangoes
12 oz sugar
6 cloves
4 small cinnamon sticks
6 whole cardamoms slightly crushed to release flavour
1 glass of water
1 tablespoon Lemon juice

Method:

1. Wash, pat ,dry and peel mangoes. Cut into 1/2 inch cubes
2. Boil mango till slightly tender but still retaining its shape, remove from heat and drain water and keep aside mango.
3. In a thick bottomed pan, mix sugar with 1 glass water .
4. Heat it, while mixing at frequent intervals till sugar dissolves completely.
5. Skim off any grey foam, which are impurities from the sugar. Add lemon juice. It will help to avoid crystallization of sugar.
6.To the sugar syrup, add the boiled mangoes, cardamoms, cloves and cinnamon and mix properly.
7. Let it boil for few minutes and then put it on medium heat. Keep stirring at regular intervals till cooked. Approx 7-8 minutes.When the mixture resembles jam like consistency remove from heat.

When cool transfer to sterilised jars. Keep in fridge.
Serve with papodams, tortilla chips or with paratha or puri.