Monday, November 24, 2008

Rasam - South Indian Dish

1 can Heinz Tomato Juice
1/4 tsp Turmeric Powder
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida (hing)
25 ml cooking oil
few curry leaves
chopped cillantro
1 clove garlic
salt, chilli powder, cumin and corriander powder, garm masala - all as per the taste.

1. In a pot, heat oil, fry mustard seeds, cumin seeds, garlic, corriander leaves, curry leaves and all spices.
2. Add tomato juice and same amount of water. Let it boil.
3. Add some more cillantro and let it boil.


Khandvi - Gujarati Variety

1 cup besan flour (chickpea flour)
1/2 tsp citric acid
1/4 tsp turmeric powder
2 1/2 cup water
2 tsp oil
1/2 tsp mustard seeds
1tsp sesame seeds
3-4 green chillies
4 tbsp cilantro
2 tbsp shredded coconut
salt to taste

1. Add citric acid, salt, turmeric powder and water to the besan flour and make smooth mix.
2. Cook in a non-stick pan on medium heat and keep stirring till thickens.
(Test for batter - Spread some batter on the flat surface. If it peels off easily, the batter is
3. Spread the batter on the flat and smooth surface thinly. When cooled, make the cuts and roll
4. Heat the oil, add mustard seeds, sesame seeds and green chillies. Sprinke on top of the
khandvi rolls and garnish with cillantro and coconut.


Friday, November 14, 2008

Handvo - A Gujarati Favorite!

To be filled in later...

Soonth (Dry Ginger) Balls

This is great when you have a cold, etc. Gives you a lot of good energy and keeps you warm from the inside. Eat twice a day...early morning and bedtime.

* Dry Ginger Powder (2 tablespoons)
* Jaggery (2 tablespoons)
* Ghee (1 tablespoon)

* Warm up ghee and jaggery.
* Add dry ginger powder
* Mix well and roll into balls with your hands