Raw Papaya Sambharo - Gujarati style

 

          Raw Papaya Sambharo is a Gujarati style accompaniment that is traditionally served with fafda, which is a deep fried savory dish. Sambharo can also be termed as a chutney or salad that goes well with either dhokla, thepla, chapatti, paratha or as a side dish with dal-rice combo. It can also be had as it is just like a salad. 

          Healthy and nutritious, it can be prepared in a jiffy as it has very few ingredients. It is cooked al dente, so it has a crunch in every bite. The use of green chilies can be adjusted accordingly. In the absence of fafda, I enjoyed this amazing dish with Middle Eastern Lavash bread. So give this dish a try by checking out the step by step pictorial recipe to prepare this regional recipe. 

• half of a medium raw papaya, grated 
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2-3 green chilies, slit
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Remove the seeds and the pith from the papaya. Then grate it and keep aside. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter. 

          Then add the green chilies, asafoetida and curry leaves. Sauté for a few seconds. 

          Now add the grated papaya, salt to taste and turmeric powder. Mix everything well and continue to stir fry for 2-3 minutes.

          When done, add the lime juice and garnish with coriander leaves. Serve with  fafda in a typical Gujarati style. 

          You can also relish it with thepla, dhokla, chapatti, paratha, dal-chawal or as a salad. 

 Remove the seeds & the pith from the papaya. Then grate it & keep aside. 

         Heat oil in a pan  temper with mustard seeds. Allow it to splutter. 

      Add green chilies, asafoetida & curry leaves. Sauté for a few seconds. 

Add the grated papaya, salt to taste & turmeric powder. Mix everything well & stir fry for 2-3 minutes.

                  When done, add coriander leaves and lime juice. 

Serve with  fafda in a typical Gujarati style. You can also relish it with thepla, dhokla, chapatti, paratha, dal-chawal or as a salad. 

Moringa Khandvi Bites

 

          Khandvi is a traditional Gujarati snack that is served for breakfast or as a tea time snack. It is generally light and melt in the mouth rolls made from a combination of gram flour-yoghurt batter and tempered with few spices. They are very healthy and delicious. 

          

          However, this recipe has few twists. I added some moringa leaves to the batter to make it much healthier. I also prepared it in a much easier method and garnished the end product with some idli podi. 

          In this way, you get an amazingly fusion style Moringa Khandvi Bites that is completely hassle free. Serve them with or without chutney for breakfast, tea-time snack or as a lunch box meal. So check out an easy step by step pictorial recipe to prepare this melt-in-the-mouth delicacy.

Ingredients - 

• 1/2 cup gram flour
• 1/2 cup yoghurt
• 1 tsp. ginger paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tsp. oil
• 1 cup water
• 1/2 cup moringa leaves, fresh or dried

Tempering - 

• 1 tbsp. oil
•  1/2 tsp. mustard seeds
• 2 fresh red / green chilies
• 1 sprig curry leaves
• 2 tbsp. coriander leaves, chopped
• 2 tbsp. fresh grated coconut
• 1 tbsp. idli podi

           In a mixing bowl. add all the ingredients and whisk well. Transfer to a non-stick pan and stir continuously on a low flame till it thickens as shown in the image.

            Transfer to a greased cake mold / plate and allow it to cool down. Then invert it on a plate and cut into small pieces. Keep aside.

           Heat oil in a pan and temper with mustard seeds, fresh chilies and curry leaves. Sauté for a few seconds.

           Add the Khandvi bites and toss well so that it is well combined. Switch off the flame and garnish with coriander leaves, fresh grated coconut and idli podi. 

           Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

                     In a mixing bowl. add all the ingredients & whisk well. 

             Transfer to a non-stick pan & stir continuously on a low flame.....

                  ......till it thickens as shown in the image.

    Transfer to a greased cake mold / plate & allow it to cool down. 

         Then invert it on a plate & cut into small pieces. Keep aside.

Heat oil in a pan & temper with mustard seeds, fresh chilies & curry leaves. Sauté for a few seconds.

       Add the Khandvi bites & toss well so that it is well combined.

 Switch off the flame & garnish with coriander leaves, fresh grated coconut & idli podi.

Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

Khichu Balls (Gujarati Snack)

 

          Khichu is a traditional Gujarati breakfast / snack / light meal typically made of rice flour.  As Khichu is generally bland, it is relished with a drizzle of pickle oil / pickle masala and chopped coriander leaves. One can also add some peanut oil or ghee for added flavour. 

       Besides rice flour, it can also be made with Wheat flour, Bajra flour, Jowar flour or Ragi flour to make them nutritious, wholesome and diabetic friendly. So check out my version of Khichu Balls, where I added some flaxseeds and some lime juice. Here is a step by step pictorial recipe to prepare this healthy snack.

          It is basically a street food, that has a soft and sticky dough like consistency. It also goes by the name of Papdi No Lot, meaning dough for papad.

           Khichu is similar to 'Ukad' from Maharashtra or 'Morkali' from Tamil Nadu. You can also shape the dough into small doughnuts before steaming. 

• 1 cup rice flour
• 2 cups water
• 1/4 tsp. baking soda
• 2-3 tbsp. coriander leaves, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• salt to taste
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. carom seeds, crushed
• 1 tsp. flaxseed
• 1 tsp. lime juice
• 1 tsp. pickle masala, to garnish
• 1 tsp. chopped coriander leaves, to garnish
• 1 tsp. pickle oil to garnish

           In a saucepan, add all the ingredients (except the garnishing). Bring it to a boil and simmer on a low flame for 5 minutes. 

          Now gradually add the rice flour and keep stirring with a rolling pin or with the back of a wooden spatula till it turns into a soft dough like consistency. 

          Switch off the flame. Cover and keep it aside for 5 minutes. Transfer to a plate and knead well by drizzling some oil. 

          Take a small portion from the dough and make small round balls. You can also give a long cylindrical shape to the dough.

          Place the khichu balls and the logs on greased plates and steam for 10-12 minutes and set aside to cool down. Then carefully cut the log into equal sized pieces. 

          Place all the steamed Khichu in a serving plate. Garnish with chopped coriander leaves, pickle masala and pickle oil and enjoy as breakfast, snack or as a light meal. 

             In a saucepan, add all the ingredients (except the garnishing).

                     Bring it to a boil & simmer on a low flame for 5 minutes. 

Gradually add the rice flour & keep stirring with a rolling pin or with the back of a wooden spatula till it turns into a soft dough like consistency. Switch off the flame. Cover & keep it aside for 5 minutes. 

     Transfer the dough to a plate & knead well by drizzling some oil. 

        Take a small portion from the dough & make small round balls.

You can also give a long cylindrical shape to the dough. Place the khichu balls and the logs on greased plates & steam for 10-12 minutes. Set aside to cool down. Then carefully cut the log into equal sized pieces. 

Place all the steamed Khichu in a serving plate. Garnish with chopped coriander leaves, pickle masala & pickle oil and enjoy as breakfast, snack or as a light meal. 

Beetroot Rava Dhokla (Steamed Beetroot Cakes - Gujarati Style)

 

          A very quick, nutritious and a healthy snack item, these Beetroot Rava Dhoklas are a great options for breakfast or as a tea-time snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. Choice is yours. These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats by checking out the step by step pictorial recipe.

• 1 cup Rava / Semolina / Sooji
• 1 cup beetroot puree
• 1/3 cup yoghurt
• 1 tbsp. lime juice
• 1 tsp salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

           In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil and green chilies. 

          Add enough water to form a thick batter. Keep aside for 15-20 minutes.

          Just before steaming, add the eno fruit salt and 1 tsp. water to activate it. Mix well. 

          Pour this batter onto a greased container / cake tin / steel plate and steam for 15-20 minutes.

          Allow it to come to room temperature. Then invert it over a plate and cut into desired shapes. 

          Heat remaining oil in a pan and temper with mustard seeds, curry leaves, green chilies and sesame seeds. Sauté for a few seconds. 

          Add 2-3 tbsp. water and switch off the flame. Pour this tempering over the dhoklas.

          Garnish with fresh grated coconut and chopped coriander leaves. Serve for breakfast or as a tea time snack.

In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil & green chilies. 

Add enough water to form a thick batter. Keep aside for 15-20 minutes.

Just before steaming, add the eno fruit salt & 1 tsp. water to activate it. Mix well. 

Pour this batter onto a greased container / cake tin / steel plate & steam for 15-20 minutes.

Heat remaining oil in a pan & temper with mustard seeds, curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2-3 tbsp. water & switch off the flame. 

Allow it to come to room temperature. Then invert it over a plate & cut into desired shapes. Pour the tempering over the dhoklas. Garnish with fresh grated coconut & chopped coriander leaves. 

                      Serve for breakfast or as a tea time snack.

Spinach Rava Dhokla (Steamed Semolina Cake - Gujarati Style)

 

           Check out this healthy and a very popular Gujarati snack with a difference. I added some spinach puree to make it more nutritious and appealing to the eyes. This is an instant version, where I have used rava / semolina to make these delicious and fluffy small bites. 

          The procedure remains very much the same as you usually make Dhoklas. It can be prepared in no time and is a very good option for breakfast or as an evening tea time snack. These Dhoklas are also great as a lunch box meal or as a travel snack too. So check out the step by step pictorial recipe to prepare this yummy steamed snack. 

Dhokla Batter - 

• 1 cup rava / sooji / semolina
• 1 cup spinach, blanched & pureed
• 1/3 cup yoghurt
• salt to taste
• 1 tbsp. oil
• 1 tbsp. lime juice
• 1 tbsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tsp. eno fruit salt

Tempering--

• 1-2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tbsp. sesame seeds
• 1 green chili, chopped
• 1 sprig curry leaves

Garnish--

• 1 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

         In a mixing bowl, mix together all the above mentioned ingredients for the Dhokla batter, (except eno salt) with required quantity of water. The batter should be of pouring consistency just like idli batter. Keep aside for 15-20 minutes.

          Mix eno fruit salt to the batter and 1 tbsp. water. Give it a mix. Immediately Pour the batter into a greased steel plate / cake tin / container and steam for 15-18 minutes on a low flame. Keep aside to cool down. Then invert it over a plate and cut into slices.

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, green chilies and sesame seeds. Sauté for a few seconds. Add 2 tbsp. water and then switch off the flame. 

          Pour this tempering over the steamed Dhoklas. Garnish with fresh grated coconut and coriander leaves. Enjoy with any chutney of your choice. 

In a mixing bowl, mix together all the above mentioned ingredients for the Dhokla batter, (except eno salt) with required quantity of water. 

The batter should be of pouring consistency just like idli batter. Keep aside for 15-20 minutes.

Mix eno fruit salt to the batter & 1 tbsp. water. Give it a mix. 

Immediately pour the batter into a greased steel plate / cake tin / container & steam for 15-18 minutes on a low flame. Keep aside to cool down. 

                 Then invert it over a plate & cut into slices.

For the tempering, heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2 tbsp. water & then switch off the flame. 

                   Pour this tempering over the steamed Dhoklas.

             Garnish with fresh grated coconut & coriander leaves. 

                  Enjoy with any chutney of your choice.