Lets make a perfect GUJARATI LUNCH : Anjeer Basundi : Traditional anjeer basundi makes use of dry anjeer, which is high in calories and fat i have used fresh anjeer (figs) to make this recipe low cal. Use of low fat milk and cornflour for thickening instead of high fat cream further cuts down in calories yet retaining its creamy texture and mouth feel. Preparation Time: 10 mins Cooking Time: 15 mins Makes 4 servings Ingredients : 4 cups low fat milk 1 1/2 cups finely chopped fresh figs (anjeer) 1 tsp lemon juice 1 tsp cornflour dissolved in 1 tbsp low fat milk 1/2 cup low fat mava (khoya) 2 tbsp sugar substitute For The Garnish : 4 fig slices Method : Refrigerate the fig pieces to chill. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not desirable. Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes. Cool and refrigerate for at least 1 hour. Add the chilled figs to the cooled thickened milk and mix well. Serve chilled garnished with fig slices. Bhinda Ni Kadhi ( Gujarati Recipe) : The versatile ladies finger is used widely in gujarati cuisine, in many dry as well as gravy recipes. Here we present, bhinda ni kadhi, where ladies finger mingles with the traditional kadhi. As a slight variation to this recipe, you can add sliced and sautéed onions and tomatoes to the kadhi. Preparation Time: 10 mins Cooking Time: 10 mins Makes 4 servings Ingredients : 1 1/2 cups ladies finger (bhindi) , cut into 25 mm. (1”) pieces 1 recipe kadhi 1 tbsp oil For Serving : mag ni dal ni khichdi Method : Heat oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame till it is cooked. Keep aside. Just before serving, bring the kadhi to boil, add the ladies finger, mix well and simmer for 5 minutes. Serve hot with mag ni dal ni khichdi. Handy tip : To avoid stickiness, wash the ladies finger well and pat dry with a towel before using in this recipe. Baked Oondhiya : Gujarati oondhiya cooked in the original style and served in an earthen pot with delicious chutneys and sauces. Preparation Time: 20 mins Cooking Time: 30 mins Makes 6 to 8 servings Ingredients : For The Green Chutney : 3/4 cup chopped coriander (dhania) 4 green chillies 1 tsp lemon juice For The Garlic Chutney : 10 garlic (lehsun) cloves (lehsun) 2 tsp chilli powder For The Sweet and Sour Sauce : 3/4 cup jaggery (gur) 1/2 cup tamarind (imli) 1/2 tsp chilli powder salt to taste Other Ingredients : 750 gms surti papdi (fresh vaal) 500 gms purple yam (kand) 250 gms potatoes 250 gms sweet potato (shakarkand) 2 to 3 brinjal (baingan / eggplant) 1 tsp carom seeds (ajwain) 1 tsp ginger - green chilli paste 1/4 tsp baking soda 1 to 2 tbsp oil lettuce leaves salt to taste green chutney , garlic chutney , sweet and sour sauce , sev and oil (optional) to serve Method : For the green chutney Blend all the ingredients in a liquidiser. Keep aside. For the garlic chutney : Blend all the ingredients in a liquidiser. Keep aside. For the sweet and sour sauce : Blend all the ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Keep aside. How to proceed : String the papadi. Do not separate into two. Peel the kand and cut into big pieces. Cut the potatoes and sweet potatoes without peeling. Make slits on the brinjals. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves. Cover the matka with an earthen lid and bake in a hot oven at 200 degree c (400 degree f) for 1 hour. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in alluminium foil and bake in a hot oven at 200 degree c (400 degree f) for 1 hour. Serve with green and garlic chutneys and sweet and sour sauce, oil and sev.
Posted on: Wed, 02 Oct 2013 02:46:29 +0000
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