Emerald Broccoli Wrap

While staying in Corporate housing provided to my daughter I tried this tasty and highly nutritious Broccoli Wrap. The best part that I liked about this recipe is I could do it with very limited ingredients that I could find in Hilton Hotel. So here is the recipe how these Emerald Broccoli Wraps came into being.

Ingredients:

For Pattice :

1 cup Blanched Broccoli
1 cup Baked and Shredded Potato
1/2 cup Boiled French Beans
3 Slices of Brown/White Bread
1/2 TspTurmeric
1 Tsp Dhaniya Powder
1 Tsp Sugar
1 Tsp Pepper
1/2 Cup Chopped Spring Onion
1/4 Cup Chopped Green Coriander
Salt to Taste

For Wrap:

1 Cup Wheat Flour
1/2 Cup Chopped Spring Onion
Salt to Taste
Pepper

Method:

Take a Pan and add Butter to it. Heat this butter on medium flame. Add Broccoli and French Beans to it. Cook it well so that they are soft enough to crush. Add this mixture to potato and mix well. Add Dhaniya Powder, Turmeric, Pepper, Sugar, chopped Spring Onion, chopped Coriander and Salt.
Soak Bread in Water for 2-3 seconds and squeeze water out of it. Add this bread to the mixture. Mix all these things well. Make small balls out of this mixture and press them so as it get into the shape of a tikki. Heat a pan on medium flame and cook these tikki with butter or Oil till they are slightly brown in color.

For the Wrap, mix wheat flour, spring onion, salt, butter


and pepper. Add water to this and knead dough till its into rollable consistency. It should be similar to the one which you would have for Roti. Once the dough is done, make  Roti out of it and cook them on Pan. Once its done and you remove it from Pan, spread Tomato Ketchup or Coriander Chutney on it. Add Tikki and top it over with Slices of onion and tomato. Roll the Roti with all these things into it to and enjoy it as a Wrap.

Sev Usal

Here is an easy and tasty recipe of Sev Usal.

Ingredients : 

2 cup Dry Green Peas (used as pulses)

2 cup Chopped Onion

1/2 cup Chopped Tomato

1 tspn Garlic paste 

1 tspn Ginger paste 

1/2 tspn Green chilli paste 

1/2 tspn Red chilli powder 

1/2 tspn Turmeric powder 

1 tbsp Dhaniya powder 

1 tspn Mustard seeds 

1 tspn Cumin seeds

Salt to taste

Pinch of Asafoetida

1/4 cup Chopped coriander leaves 

Lemon juice or Tamarind

Water 

1 tbsp Jaggery crushed 

Oil

Method:

Soak green peas for 5 hours. Pressure cook green peas till they are done.

In a pan, add oil. Once it comes to heat, add a pinch of asafoetida, mustard seeds, cumin seeds, turmeric powder, chilli powder, dhaniya powder , chilli paste, garlic paste, ginger paste, chilli paste and onion to it. 

Cook till onion is golden brown. 

Add tomato to it. Stir and cook for some time till tomato is done.

Add cooked green peas to it. 

Add salt and jaggery to it. Add Tamarind water or lemon juice per your taste.

Add 2 cups of water and cook for some time. Add more water if needed till you get watery consistency.

Add coriander.

Once done serve with sev or aloo bhujiya. You can also add tomato ketchup or curd over sev while eating.

Undhiyu

Hi Everyone,

Here is the recipe for Undhiyu.. the trademark gujarati dish which is liked by many people.

Ingredients : 

2 Medium Sized Potato 

1 Red Sweet Potato 

2 Brinjal

1 cup Surti lilva Dana
1/2 cup Pieces of Ratadu

1 Tomato

1/2 cup Tuvar Dana (not mandatory)

1 Raw banana

2 cups Chopped Coriander leaves

1/2 Tsp Green chili paste

1 Tsp Garlic paste

1 Tbsp Lemon juice 

2 Tbsp Til

1 cup Coconut powder

1/2 Tsp Ginger paste

1 Tsp Turmeric powder

1/2 Tsp Red chili powder 

1/2 cup Dhaniya powder 

1 Tbsp Sugar

1 Tsp Ajwain 

1 Tbsp Lemon juice 

1 Tsp Cumin seeds 

1 Tsp Mustard seeds

Salt to taste

Oil

Pinch of Asafoetida

Method:

Wash and peel Potatoes and Sweet Potato. Cut into pieces. 

Boil Surti Lilva Dana and Tuvar Dana. 

Cut raw Banana into halves. Do not peel it.Take each half and put a vertical slit till half way so that you can fill masala in it later on.

Cut brinjals also in similar way putting a slit in between so that you can fill masala in it.

Put sweet potato, potato and brinjal in separate bowls filled with water.

Take a bowl and mix til, dhaniya powder, turmeric powder, red chilli powder, salt, sugar, lemon juice, green chilli paste and 1 1/2 coriander leaves, coconut powder. Put some of this mixture in the banana and brinjal slits.

Take a kadhai and add 3 tbsp oil to it. Put it on medium flame.

Once the oil heats, add mustard seeds, cumin seeds, asafoetida, ajwain to it.

When it starts crackling add potato and sweet potato. Cover with lid and cook it for 2 minutes on lowest flame.  Add 2 Tbsp of mixture of masalas which you had put aside to it.

Add brinjals and banana to it.

Cover with lid and cook for 5 minutes stirring at regular intervals.

Add boiled lilva Dana and tuvar Dana to it..stir at regular intervals.

Add oil or sprinkle water if needed to it. Peel ratadu, wash, cut into pieces and fry it. Add fried ratadu to it.

Add 1 Tbsp of masala mixture which was made earlier to it. Cook with lid on stirring at regular intervals on lowest flame.

Once it is almost cooked add medium cut tomato to it. Add remaining masala mixture and Cook it for 2 minutes. Stir at regular intervals. 

Once cooked turn the heat off and let it stand for 5 minutes. 

Transfer to a bowl and garnish with coriander leaves.

Capsicum Potato Lajawab Sabji

Ingredients :

  

  

2 medium sized Capsicum

2 medium sized Potato

1 medium sized Onion

1 tea spoon Mustard seeds 

½ spoon Hing

1 tea spoon Jeera seeds

½ tea spoon Turmeric powder

½ tea spoon Red Chilli powder

1 table spoon Dhaniya Jeera powder 

1 tea spoon Garlic paste 

1 table spoon Coconut powder 

½ table spoon Lemon juice

1 table spoon Til

1 table spoon Oil

1 tea spoon Sugar 

1 cup Chopped coriander leaves

Salt to taste

Method :

   

 Wash and peel them. Cut potatoes into small pieces and put them in water till the time they are used for cooking so that they dont turn black. Wash capsicum and cut them into pieces. 

Peel onion, wash it and cut it into pieces.

Take a pan and add a table spoon of oil to it. Heat it on medium flame. Once the oil heats, add mustard seeds, hing, cumin or jeera seeds, turmeric powder to it. Stir it. Once it starts to crackle add onion and garlic paste to it. Cook it till onion turns golden.

Add potato and cook it for some time till they are half cooked.

Add capsicum, stir well and cook till potato are fully done.

Add salt, chill powder, dhaniya jeera powder, til, sugar, coconut powder and lemon juice.

Cook for five more minutes.

Add garam masala and coriander leaves.

Stir well.

Lajawab Sabji is ready to serve with Roti or Paratha.

   

Thepla

Ingredients : 

1 cup bajra flour

1 cup jowar flour

1 cup maize flour

1 cup wheat flour

1 table spoon oil

½ tea spoon turmeric powder

½ tea spoon red chili powder

½ tea spoon ajwain 

½ tea spoon dhaniya-jeera powder

1 table spoon sugar or jaggery

1 table spoon curd

1 tea spoon garlic paste

1 tea spoon ginger paste

½ spoon green chili paste

1 cup chopped spinach or any bhaji

¼ cup chopped coriander leaves

1 tea spoon til

1 tea spoon dry coconut powder

Water to prepare dough

Salt to taste

Method :

In a bowl take all flours and mix well. Add oil, masala and Spinach or any Bhaji to it.

Add water and mix well to prepare dough similar to that which can make parathas.

Take some wheat flour while making the Paratha so that it does not stick to the surface. 

Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.

Serve with ketchup or dip.

Aloo Methi

A popular dish in many regions of India which my daughter tried recently.. its easy and tasty.
Here is how can make delicious Aloo Methi..

Ingredients : 

1 cup Methi leaves
1 Potato
1 Tbsp Cumin Seeds
1 Tbsp Oil
1 Green Chili
A pinch of Asafoetida
1 Tspn Dhaniya Powder
A pinch of Aamchur

Method : 

Peel potato and dice it. Wash it and keep it aside. Cut green chili into small pieces. Clean methi and cut it. Wash it thoroughly and keep it aside.
Take a pan and add Oil. Once the oil is heated add asafoetida, green chili  and cumin seeds to it.
As the seeds start to crackle add diced potato to it. Regularly stir the potatoes till they are half cooked. You may cover the pan with a lid if you want to cook it faster.
Add methi to potatoes and stir well. Cover the lid for a while. Once the methi starts reducing and turns to darker green add salt to taste, a pinch of aamchur powder and dhaniya powder to it. Mix well and allow it to cook till the potatoes are completely cooked.

Aloo methi is ready to serve with Roti/Paratha.

Khichdi

One of the staple diet in Gujju Families and something which is loved by all in my family. Sharing with everyone how to make Khichdi in Microwave.

Ingredients:

2 cups Rice
1 cup Toor/Tuvar Daal
2 cups Water
½ teaspoon Turmeric Powder
½ teaspoon Red Chilli Powder
a pinch of Asafetida/Hing Powder
1 teaspoon Ghee
Oil
1 Teaspoon Rai/Mustard Seeds
Salt to taste

Method:

Wash Rice and Toor/Tuvar Daal separately with water.
Soak Toor/Tuvar Daal in 2 cups of water for 15 mins.
Drain the water.
Take a Microwavable bowl and  add washed Rice and Toor/Tuvar Daal to it.
Add 2 cups of water to it. Add Turmeric powder, Red Chilli Powder and Salt to Taste.
Take a tablespoon of oil in a small pan for tadka. Once it comes to heat, add asafetida powder/ Hing and mustard seeds/Rai to it. Pour it in the mixture in Bowl.
Add a teaspoon of Ghee to it.
Cover it with  a lid.

Microwave it for 5 mins on High. Once it is completed, again microwave for 5-7 mins depending on how much water you can still see in the bowl. Make sure you keep a break of few mins between these two turns of cooking or else water might spill from the Bowl when khichdi is being cooked.

Khichdi