Chakri ( Spicy crunchy spirals)

Ingredients 2 cups rice flour ½ cup Mungdal paste 2 teaspoon oil ¼ teaspoon turmeric ½ teaspoon carom seeds or cumin seeds 1 teaspoon red chilli powder (optional) salt to taste oil for frying water as required

Method:
Cook the mungdal to a paste like consistency
In a big bowl add rice flour, mungdal paste, turmeric, salt, chilli powder, carom seeds or cumin seeds. Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make stiff dough. Knead thoroughly with hand not food processor.
Take lemon size dough and place it in a chakri mould or icing bag with star nozzle. Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakri mould or icing bag and deep fry to a golden brown.

Cool completely before storing in an airtight container.

Makai ka Dhokla

Ingredients 1 cup maize flour (makai ka atta) 1/2 cup sour curds 1/2 cup sweet corn kernels 2 teaspoons ginger- green chilli paste 1/4 teaspoon asafoetida (hing) 2 teaspoons sugar 1 teaspoon lemon juice 1 teaspoon Eno's fruit salt 2 teaspoons oil salt to taste For the garnish 1 tablespoon chopped coriander For the tempering 1 teaspoon mustard seeds (rai) 1 teaspoon sesame seeds (til) a pinch asafoetida (hing) 1 tablespoon oil Other ingredients oil for greasing

Method
1. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.

2. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.

3. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.

4. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.

5. Garnish with the chopped coriander. Cut into pieces and serve hot.

Dabeli

Ingredients :

1 kg aloo
4 onions
garam masala
1 cup peanuts
2 tsp salt
2 tsp red chilly powder
4 tbsp emlee and gur chutney
2 tbsp lasoon chutney

Method :

Boil the aloos and after pealing mash them well and keep aside.
In a pan heat ½ cup oil for frying the peanuts, deep fry and add salt, 1 tsp sugar and ½ tsp red chilly powder .
In the remaining oil add lason chutney, allow to sizzle.
Add garam masala, red chilli powder, emlee chutney.
Also add the mashed aloos.
Fill it in bun with fried peanuts & chopped onions. Serve hot.

Khandavi

Ingredients:

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Preparation:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Dhokla Recipe

Ingredients to serve 4:

• chickpea flour(besan,gram flour) - 2 cups
• water - 1 cup
• plain yogurt( should be a little sour) - 1/2 cup
• soda bicarb - 1 tsp
• green chili paste - 1 tsp
• ginger paste - ½ tsp 
• garlic paste(optional) - ½ tsp
• sugar(optional) - 1 1/2 tsp
• Turmeric powder or yellow food coloring - ½ tsp
• salt to taste

For Seasoning

• coriander chopped - 2 tbsp.
• oil - 1 tbsp
• mustard seeds - ½ tsp
• cumin seeds - ½ tsp
• Curry leaves ( optional) -8-10

Method:

1. Put gram flour in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours. The mixture will increase in size.
2. Add chili paste, ginger paste, garlic paste, salt to the batter.
3. In a small bowl, mix soda bi carb and 1 tbsp water.
4. Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
5. Add the soda bi carb mixture to the flour mixture and mix well. Pour immediately into flat greased vessel or a thali or a cake tin.
6. Steam for about 15 minutes. Do not place the weight if you are using pressure cooker.
7. After 15 minutes, remove the lid and switch the stove off. Let cool for a few minutes.
8. Cut into squares.

Make seasoning

1. Heat oil in a small pan. Add mustard seeds, cumin seeds.
2. When they stop spluttering, add curry leaves.
3. Pour over dhokla squares. Sprinkle chopped coriander.

Serve hot or cold with green chutney or with tomato ketchup.

Shrikhand

Ingredients:

1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
For the garnish
Pistachios and Almonds

How to make shrikhand:

• Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
• Rub the saffron into the warm milk until it dissolves.
• Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
• Place in the refrigerator.
• Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.