CHEESLINGS CHIWDA / CHEESELINGS MIXTURE

CHEESELINGS CHIWDA / CHEESELINGS MIXTURE

INGREDIENTS

Sukhe Khobre / dry coconut thinly sliced	1 cup
Bhajke pandharpuri dale or phutane / Roasted Bengal gram	1 cup
Shengdane / Whole peanuts	1 cup
Broken Cashewnuts	¾ cup
Bedane / Raisins	¼ cup
Cheeselings	6 cups
Green chillies (each cut in 3 – 4 pieces)	3 – 4 nos
Curry leaves	2 sprigs
Red chilli pdr	½ tsp
Salt	T.T.
Powdered sugar	2 tbsp
Sesame seeds (optional)	¼ cup
Oil	7 – 8 tbsp
Rai / mustard seeds	1 tsp
Heeng / asafoetida	1 tsp
Haldi / turmeric pdr	¾ tsp

METHOD:

1.       Heat oil, add in the khopra. Keep on mixing it around till it changes to a light brown colour and crisps up.

2.       Keep it on a low flame as it burns up easily, remove.

3.       In the same oil add in the peanuts and fry them till they are crisp and browned, remove.

4.       Add in the roasted dal and again fry till lightly coloured and crisp, remove.

5.       Fry the Cashewnuts and raisins, remove.

6.       Add sesame seeds and fry them till they start to pop, remove.

7.       Now in the oil add in the rai, when it crackles the heeng, haldi.

8.       Now add in the green chillies and curry leaves.

9.       Roast them on a slow flame till all the moisture evaporates out of it and they crisp up.

10.   Now add in all the previously fried ingredients i.e. khopra, peanuts, dal, Cashew nuts, raisins and sesame seeds.

11.   Mix it all up, add in the chilli pdr, pdr sugar and salt. Mix it up.

12.   Be careful with the salt as the cheeselings already have salt in it.

13.   Now add in the cheeselings and mix all together well.

14.   Remove and allow to cool.

15.   Immediately transfer to a container with a tight fitting lid.

16.   Serve the mixture / chiwda with tea.

17.   It will easily last over 15 days provided all things are fried well without burning and kept in a container with a tight fitting lid.

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DOODHI DHOKLA / BOTTLE GOURD DHOKLA

DOODHI DHOKLA / BOTTLE GOURD DHOKLA

INGREDIENTS

Doodhi / bottle gourd (peeled, grated, steamed and pureed)	1 cup
Ginger	½ inch piece
Garlic cloves	4 – 5 nos
Green chillies	3 – 4 nos
Besan / chickpea flour	1 cup heaped
Salt	T.T.
Limbu phool / Citric acid	½ tsp
Apple green food colour (optional)	Less than a drop / a hint
Eno fruit salt	½ sachet
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Kadipatta / Curry leaves	1 – 2 sprigs
Sugar	1 tbsp
Dhania seeds / coriander seeds	½ tbsp
Til seeds / sesame seeds	½ tbsp
Water	As req.
Fresh coconut scraped	1 – 2 tbsp
Coriander leaves chopped	1 – 2 sprigs

METHOD:

1.       Grind together to a smooth paste the doodhi puree, ginger, garlic and green chillies. Add little water if required for grinding.

2.       Mix together to a smooth batter this paste along with besan, salt and citric acid. The batter  should be of dropping but not pouring consistency.

3.       You can add just a touch of food colour if you like to give it a light green tinge. Keep covered for 10 – 15 min.

4.       Just before steaming add in the fruit salt and mix. It will start getting frothy.

5.       Immediately pour into a greased plate and steam in a pre heated steamer for 10 – 20 min.

6.       Insert a knife in the centre, if it comes out clean then your dhokla is ready.

7.       Remove and immediately sprinkle cold water on the surface. This prevents the top layer from drying out.

8.       Cut into chunky squares. The thickness of it is your choice.

9.       In a separate pan, heat oil, add in rai and Heeng. When it crackles add in curry leaves dhania seeds and til seeds.

10.   Sauté till they colour a little. Now pour in 1/4 cup of water, sugar and bring to boil.

11.   When it starts boiling, pour it over the dhokla and allow it to soak up all the juices.

12.   Remove on to a serving plate, serve garnish with coconut and coriander leaves.

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KURDAI KOSHIMBIR / KURDAYANCHI KOSHIMBIR

Kurdai / Kurdaya are a kind of savoury fried sides served along with a meal, just like papads. They are made from wheat and are usually made during the summer when there is ample of heat. They are shaped round like a chakli but the sticky dough is passed through a sev press so they look like small dried rounds of semiya / shevaya / vermicilli.

          (Image sourced from http://www.tatamotorsgrihini.org/images/VKSProduct/DSC_0112.JPG)

Every house usually in villages had a terrace or open space around the house so there was enough space around to dry them up in the suns heat. Unfortunately there is complete space crunch in the cities and that makes it difficult. To top it up, it is a little time consuming process spread over around 3 days, which is a deterrent in itself.

Thankfully they are available in the market. Here I have used the store brought ones.

KURDAI KOSHIMBIR / KURDAYANCHI KOSHIMBIR

INGREDIENTS

Gavhachya kurdaya / Wheat Kurdaya crushed	1 cup
Beaten chilled curd	2 – 2 ½ cups
Onion minced	1 no small
Coriander leaves chopped	½ cup
Green chillies chopped	1 – 2 nos
Salt	T.T.
Sugar	¼ tsp
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Dry whole red chilli	1 no

METHOD:

1.       Heat around 2 glasses of water, add salt and ½ tsp oil and bring it to a boil.

2.       Add in the kurdaya and allow them to cook.

3.       When they are just cooked, pour in a colander and drain out the excess water.

4.       Refresh with cold water, drain, transfer to a container and keep till further use.

5.       Beat curd, add to it onion, coriander leaves, green chilli, salt and sugar. Mix well.

6.       Pour the curd over the kurdaya. Mix till all are coated well.

7.       Heat the remaining oil, add in the rai seeds, when they crackle add in the Heeng and red chilli.

8.       Pour the tadka over the curd mix. Stir and serve chilled.

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SCHEZWAN NOODLES

SCHEZWAN NOODLES

INGREDIENTS

Veg hakka noodles pack	1 no
Farasbi / French beans / green beans finely sliced	1 cup
Carrots grated	1 cup
Cabbage shredded	2 cups
Capsicum thinly sliced	1 cup
Spring onions (sliced) with greens (finely shredded)	2 nos
Garlic cloves finely chopped	5 – 6 nos
Schezwan sauce	1 - 2 tbsp
Salt	T.T.
Oil	4 – 5 tbsp

METHOD:

1.       Heat 2 – 3 liters of water in a heavy bottomed pan. Add into it salt and 1 tbsp oil.

2.       When the water comes to a boil add in the hakka noodles.

3.       Stir around till they are just cooked, should be around 5 min.

4.       Remove immediately and pour into a colander to drain out the water.

5.       Refresh under cold running water. This stops the cooking process immediately.

6.       Allow to drain so that all the excess water drains out.

7.       Sprinkle 1 tbsp oil on the noodles and lightly turn them around, loosen them a bit so that they are coated with the oil.

8.       This prevents further sticking of the noodles to each other. Reserve till further use.

9.       In another frying pan heat the remaining oil.

10.   Add in the garlic, fry it till it turns a light brown.

11.   Then add in the sliced onions. Sauté on high heat for a min.

12.   Then add in the french beans, mix and stir fry till they start to give out their moisture (sweat).

13.   Then add in the carrots, cabbage and capsicum.

14.   Sauté all the vegetables on high heat till they start to sweat and are half cooked.

15.   I prefer them half done and crunchy, if you do not then cook them a little further till just cooked.

16.   Now add the salt and Schezwan sauce to the veggies and mix to coat them.

17.   Add the noodles to the pan separating them with your fingers as you add them.

18.   Toss them to coat well along with the veggies and the sauce.

19.   Sprinkle shredded spring onion greens on top to garnish.

20.   Serve hot along with an extra helping of the sauce in a bowl on the side.

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