Paneer Bhurji

There are many variety of paneer. Paneer burji is one of them. This dish is very easy to make and save our time in our hectic life. Paneer burji is a side dish of vegetarian serve with roti or paratha. It is prepared with crumbled cottage cheese in an onion-tomato sauce.

Baigan Bharta

Baigan Bharta with Bajare ki Roti , a glass of fresh butter milk, is a delicious traditional dinner of Kathiyavad, Gujarat. Its looks, taste and smell is definitely arouse your desire of eating. All Ingredients of its like’s green onion, ginger, garlic, green chilli are injectors of our hunger.

Mung Dal

This recipe is used instead of vegetables in Gujrati thali. If we are bored with vegetables in our meal we can put it. In Gujrat it is known as "lachka dal".

Undhiya

Ingredients

500 grams potatoes
500 grams sweet potatoes
150 grams yam
Oil
100 grams chana flour (coarse)
2 table spoons wheat flour (coarse)
1 tea spoon red chilli powder
1 tea spoon turmeric powder
1 tea spoon dhana jeera powder
1 table spoon sugar (powdered)
150 grams methi leaves
150 grams small brinjals (surati ravaiya)
25 grams ginger
100 grams green chillies
1 big bunch of coriander leaves
2 table spoons sugar
½ tea spoon soda
1 tea spoon garam masala
2 tea spoons sesame seeds
¼ tea spoon asafoetida
½ coconut (with water)
75 grams garlic
4 whole red chillies
1 tea spoon omum
500 grams papadi (beans)
150 grams papadi (without beans)
350 grams tuver (fresh beans)
Salt to taste

Instructions

Wash and peel the potatoes, sweet potatoes and yam. Wipe them and cut into medium size pieces. Fry them in hot oil.
Chop the methi leaves. Keep aside for a few minutes. Press the methi leaves to remove the excess water.
Mix wheat flour, coarse chana flour, salt, red chilli powder, turmeric powder, powdered sugar, oil and methi leaves.
Mix well. Knead the dough. Make a hard dough. Divide the dough into small balls and make muthiyas. Deep fry the muthiya.
Wash brinjals and put 2 cuts on the top side. The pieces must not be separated. Mix ginger – chilli paste, sugar, salt, dhana jeera powder, a little soda, garam masala and sesame seeds. Stuff this masalas in the brinjal.
Crushed fresh beans also can be added in the masala for stuffing. Heat a little oil in a kadhai. Add the brinjal and let it get cooked.
Mix finely chopped coriander leaves, ginger- chilli paste, sesame seeds, grated coconut, garlic paste, sugar, salt and dhana jeera powder.
Heat enough oil in a kadhai. Add whole red chillies(dried), omum, red chilli powder, turmeric powder and asafoetida. Add papadi, val and fresh beans.
Add a little salt and citric acid (dissolved in water). Cover it with a lid. Cook it till it becomes soft. They may also be cooked in the pressure cooker for one whistle.
Mix the fried potatoes, sweet potatoes and yam pieces with the mixed coriander coconut masala. Then add brinjal and muthiyas toit. Mix very well. Add the fresh beans. When the beans are cooked well add the remaining masala. Mix again. Decorate with finely chopped coriander leaves and grated coconut.

Further Details

Enough for 5-7 people.

The quantity of green chillies depends upon own's taste.

Sev Tomato Vegetable

This vegetable is very easy to make. This recipe has came from Gujarat (kathiyavad)a region, the western part of India. No need skill for cooking to this vegetable. Its look is very different to other vegetables, like magi noodle masala. Sev tomato vegetable with garlic paste gives delicious taste and fragrance.

Stuffed Bhindi

You can find bhindi in a week in the Indian kitchen. Bhindi is one of the most popular vegetable in India. We can make it different types of methods. If you are bored with usual taste of bhindi, you must try this type of method. I am sure you will like it.