Valor Muthiya Nu Shaak (Hyacinth Beans/ Broad Beans)

Valor muthiya nu shaak is a specialty of Gujarat. It is a seasonal vegetable which is rich in fiber and full of vitamins. The beans may also be combined with potatoes or eggplant (brinjal). The most tiring or time consuming job in this whole process is the cleaning the beans. They should be de-stringed and the pod opened. To make this vegetable, deep fried, fengugreek leaves, spices and gram flour muthiya are cooked with the valor. The dish should be served with hot chapatis/ roti or bhakri.

Prep Time: 30 minutes
Cooking Time: 25 minutes
Servings: 4

Ingredients:

• 2 1/2 cups of valor 
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 3/4 cup tomatoes, chopped
• 4 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/3 teaspoon carom/ ajwain seeds
• 1/2 teaspoon hing
• 2 tablespoons of fresh coriander leaves, chopped
• Salt to taste

To make methi/ frenugreek muthiya:

• 1 1/2 cups fresh methi, chopped
• 1/2 cup gram flour
• 1/2 cup wheat flour
• 1 tablespoon rava/ semolina
• 1 tablespoon red chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon green chili paste
• 1 teaspoon dhanajeera powder (cumin and coriander powder)
• 1 teaspoon sugar
• 3 teaspoons oil
• Pinch of soda bicarb
• Oil for frying the muthiya
• Salt to taste

Directions:

1. First, wash and de-string the bean pods. Then, open the bean pods. 
2. In a bowl, add all the ingredients to make muthiya and mix well. Then, add a little water to make the dough thick. Grease your palms and make small oval cylindrical rolls from the dough. 
3. Deep fry the muthiya in hot oil on medium heat until golden in color.
4. Heat oil in a pan and add mustard and cumin seeds. When they crackle, add hing (ajwain), turmeric powder and the beans.
5. Add chili powder, coriander-cumin (dhanajeera) powder, salt, and a pinch of soda bicarb to the pan. Mix well and add 2 cups of water. Now, let it simmer until the beans are half cooked.
6. Add the fried muthiya to the pan along with chopped tomatoes. Mix and simmer. When the beans and muthiya become soft, turn off the stove.
7. Garnish with fresh chopped coriander leaves.
8. Serve hot with roti, bhakri or rice with dal.

Diwali 2017 Recipes

As Diwali approaches, I'll be sharing a few recipes to help you celebrate the holiday! In many Gujarati households, it is a custom to make a variety of snacks and sweets during Diwali to enjoy with your loved ones.

The first recipe is for Mathiya, a type of savory papad that has a spicy yet sweet crunchy taste.

Prep time: 20 minutes
Cooking time: 10 minutes
Serving: 4

Ingredients:

• 1/2 cup mathiya flour / math dal flour
• 1/2 cup urad dal flour
• 1 tablespoon gram flour/besan
• 1 teaspoon ghee
• 1 teaspoon carom seeds/ ajwain
• 1/4 cup sugar
• 1 teaspoon white chili powder or coarse black pepper
• 1 teaspoon papad kharo (soda khar)
• Salt to taste
• Oil for frying 
• Warm water as needed (approx 1/4 cup + 1 tablespoon )

Directions:

1. In a bowl mix the three flours, ghee, carom seeds, white chili powder and sugar
2. Add papad kharo to warm water 
3. Add water to knead the dough. In order to get dough stiff, it will need to be pounded with a stone mortar or with your fists. 
4. After pounding the dough for at least 15 minutes, create small round balls with the dough 
5. With a rolling pin, roll out the balls into a thin round shape (slightly bigger than the size of a puri)
6. In a deep wok/kadai, heat the oil on a medium high setting. Fry the mathiya one at a time until they are golden brown
7. Mathiya is ready to serve

Notes:

Store mathiya in an air tight container for freshness

Chorafali or fafda is another Diwali specialty in Gujarati households. This gluten free crispy vegan snack is perfect for munching at anytime during the day.

Prep time: 30 minutes
Cooking time: 15 minutes
Serving: 4 to 6

Ingredients:

• 1 cup gram flour / besan / chana dal flour
• 1/2 cup split urad dal flour
• Pinch carom seeds
• 1 teaspoon oil
• Pinch soda (baking soda)
• Pinch crushed black pepper 
• Salt to taste 
• 1 teaspoon red chili powder and 1/2 teaspoon black salt to sprinkle (mix it in a small bowl)
• Oil for frying
• 1/4 cup water to 1/3 cup water approx

Directions:

1. Boil 1/3 cup of water and add baking soda into it. In a bowl mix both flours, add salt, oil, black pepper and carom seeds
2. When water gets warm, add into flour and knead the dough (dough should be stiff ). Keep aside for 20 minutes
3. If your dough is still dry, add some oil and pound with stone mortar and stretch to make it soft and smooth. do not add more water 
4. Make small balls of dough and roll out each ball to very thin roti size (about 5 inches in diameter)
5. Within each circle, make about 4 to 5 cuts in the middle only while avoiding cutting to the edges OR you can cut them all of the way into wide individual strips
6. Deep fry in oil on medium flame until golden brown 
7. Sprinkle red chili powder and black salt on top before serving

Notes:

Once cool, store in a airtight container. They will keep fresh for about fifteen days.

On to the Diwali sweets! This recipe is for Khajoor (dates) Rolls with nuts. Dates and nuts always make a great combination and provide tremendous amount of nutritious value. While considered a dessert, these rolls are not overly sweet and can also be eaten as a snack. During Diwali, I usually make a roll to add variety to the other snacks and sweets. I just love Diwali as it brings lots of happiness!

Prep time: 10 minutes
Cooking time: 15 minutes
Serving: 4 (32 pieces)

Ingredients:

• 1 cup chopped pitted dates (khajoor)
• 1/4 cup roughly chopped pistachios
• 1/4 cup roughly chopped almond
• 1/4 cup roughly chopped walnut
• 1/4 cup roughly chopped cashew
• 1 tablespoon ghee
• 1 tablespoon condensed milk (optional)
• Approximately 3 tablespoons Almond, pistachio and coconut powder (to coat the roll)

Directions:

1. Heat ghee in a pan, add dates, and saute for 3 to 4 minutes. Mash the dates a little bit using a potato masher
2. Add chopped nuts, and continue to saute for 2 to 3 minutes over low to medium heat. 
3. Add condensed milk (by adding it the texture of roll will be creamy and soft)
4. Cook for 2 to 3 minutes and then turn off the stove. 
5. Apply ghee on the palm of your hand and shape the mixture into a log. Make sure the log is tight and free of air bubbles
6. Coat the roll with pistachios, almond and coconut powder mixture, 
7. Cover the roll with plastic wrap and refrigerate for 30 to 45 minutes
8. Take this roll out of the refrigerator and cut it up into 1/4" thick pieces
9. Khajoor rolls are ready to serve

Notes:

You can store it into air tight container up to 15 days. You can also mold this roll in any shape you like.

Ghughra is a traditional Gujarati and popular Diwali sweet. It is also known as Gujia or Karanji. Ghughra is a fried dessert in a dumpling shape filled with coconut and dry fruits. You can also use mawa/ khoya to make the filling. This sweet is a "must have" in our family every Diwali as it is Anisha's, my daughter in-law, favorite. I dedicate this recipe to her.

Prep time: 30 minutes
Cooking time: 30 minutes
Serving: Make 35 to 40 pieces, depending on the shape

Ingredients:

• 1/2 cup rava/ sooji/ cream of wheat
• 1/4 cup grated coconut (dry)
• 1/4 cup raisins (cut it in half)
• 1/4 cup almonds (chopped in food processor)
• 1/4 cup cashews (chopped in food processor)
• 1/4 cup pistachios (chopped in food processor)
• 1/2 teaspoon cardamom powder/ elaichi
• Pinch of  nutmeg powder
• 4 to 5 strands of saffron 
• 3/4 cup sugar
• 3 1/2 tablespoon ghee
• Ghee for frying

Dough:

• 2 cups maida flour
• 1 1/2 tablespoons ghee

Directions:

1. Roast the rava in ghee in a pan at low heat, until it becomes light brown in color
2. Add cardamom powder, almonds, cashews, pistachios, coconuts, raisins, saffron and sugar and mix it all well together. Keep it to a side once mixed.
3. In a bowl add maida flour, add ghee and mix it well
4. Knead the dough and divide into small balls (the dough should be stiff)
5. Keep the dough covered, so it doesn't dry out
6. Take one ball and roll out into a puri shaped circle. Add some stuffing on the dough and then close it to create a half moon shape.
7. Keep twisting around the edges to make ghughra in various shapes (you can use ghughra mold to give shape. See picture below)
8. After you make four to six ghughra, begin frying process. Ghee should be heated in a pan on low/medium heat. Fry thoroughly.
9. Continue steps 6-8 for remaining dough balls.
10. Ghughras are ready to serve

Traditional shape and different shapes of ghughra:

Ghughra stuffing:

Ghughra Mold:

Being healthy and staying healthy is easy with this recipe for cereal chevda. It will take care of your munching needs without all the unhealthy calories and fat from fried snacks. This is relatively quick to make and the recipe is easy to follow. It is comprised of a mix of different cereals, some dry fruits and is mildly spiced. It makes quite an enjoyable snack.

Prep time: 5 minutes
Cooking time: 10 minutes
Serving: 4

Ingredients:

• 4 cups Corn Flakes
• 2 cups Rice Krispies cereal
• 1 cup potato sticks
• 1/2 cup roasted peanuts
• 1/2 cup roasted chana dal
• 2 tablespoons raisins
• 1/4 cup almonds
• 1/4 cup cashews
• 3 green chillies chopped (adjust to taste)
• 10 to 12 curry leaves
• 1/2 teaspoon fennel seeds (saunf)
• 1/2 teaspoon amchoor powder (mango powder)
• A pinch of garam masala
• 1 teaspoon sesame seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 3 tablespoons oil
• 1 teaspoon sugar
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

Directions:

1. Heat oil in a wide saucepan or kadai over medium high heat. When the oil is hot, add mustard seeds.
2. As the mustard seeds crack, add asafoetida, green chillies and curry leaves. Cover the pan for few seconds after you add curry leaves as the mixture will spray outwards.
3. Lower the heat to medium low and stir fry for about 30 seconds to 1 minute. Add raisins, cashews, almonds, peanuts and chana dal. Stir-fry for an additional minute or two.
4. Add fennel seeds, sesame seeds, turmeric powder, amachoor powder, garam masala, red chili powder and salt. Mix well for 30 seconds.
5. Add both cereals and potato sticks. Stir the mixture gently and mix it well for a minute.
6. Turn off the heat and add sugar. Mix it well. The chevda is now ready.
7. Let the chevda cool to room temperature before you transfer into a container.

Note:

Cereal chevda can be kept for several days in an airtight container.

Gram Flour Dhokla (with Bitter Gourd Skin)

We all love making different kinds of dhoklas. Why? It's such a versatile dish! Dhoklas may be had for breakfast or with evening tea, but on busy days don't we wish there was a faster alternative? Lay your worries to rest with these easy to make dhoklas using a karela's (bitter gourd) scrubbed skin. This dish simply involves assembling the ingredients, mixing them and cooking. So, it is no fuss after all. Karela skin also provides a lot of iron and other friendly nutrients. Try this recipe - it is very tasty and yummy. In my family, we also call this dish, "Gashelu."

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4

Ingredients:

• 1 cup besan (gram flour)
• 3/4 cup scrubbed skin of karela (bitter gourd)
• 1 1/2 teaspoon of red chili powder 
• 1/2 teaspoon of red chili powder for tempering
• 1 teaspoon dhana-jeera powder
• 1/4 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• 2 tablespoons green coriander leaves, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon mustard seeds for tempering
• 1 tablespoon oil for tempering 
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon oil for greasing

Directions:

1. Combine all the ingredients, except fresh coriander leaves, mustard seeds, hing and oil (as noted above) in a mixing bowl. Add four cups of water and make sure that no lumps remain. The batter should be thin.
2. On a nonstick pan, at medium heat, add 2 tablespoons of oil and mustard seeds. When they start to crackle, add hing. Then, add the batter and stir continuously until the batter gets to a thick consistency similar to soft-rice khichu.
3. Grease a thali or plate with oil. Spread the batter evenly. 
4. In a small kadai, add 1 tablespoon oil at medium heat. Then, add mustard seeds and when they start to crackle, turn off the stove. Add 1/2 teaspoon red chili powder and sprinkle the mixture on top of the dhokla. Let it cool a little bit. Then, cut into diamond-shaped or square-shaped pieces. The taste should not be bitter, but pleasant.
5. Sprinkle the dhokla with fresh coriander leaves and serve.

Note: If you want, you may also add garlic, ginger and green chili paste to gram flour batter.