Karanji | Gujiya | Ghughra Recipe

Karanji | Gujiya | Ghughra Recipe

Ingredients :
For the filling:
2 cups Jaggery finely grated
1 cup Whole Wheat Flour
1 cup Desiccated Coconut Powder
1/2 cup Sesame seeds (Til seeds)
1/2 cup Sooji (Semolina Rava)
1/4 cup Poppy seeds (Khaskhas)
1 tsp Cardamom (Elaichi) Powder
1 pinch Nutmeg powder
3 Tbsp Cooking oil

For the outer crust:
1/2 cup Sooji (Semolina Rava)
1/2 cup All Purpose Flour (Maida)
1 Tbsp Sugar
1 tsp Salt
1 cup Milk
3 Tbsp Ghee
Cooking oil

Preparation :

1. To begin making the Maharashtrian Karanji Recipe (Gujiya), we will first make the filling.
2. Begin by dry-roasting the Desiccated Coconut Powder, Poppy seeds and Sesame Seeds in a pan. Roast them separately, until they turn Golden Brown in Color.
3. After they cool down, grind them in a mixer by adding first poppy seeds then sesame seeds and then coconut till you get a coarse texture.
4. Now Roast the Sooji on medium heat in a shallow bottom pan with 1 Tbsp ghee or oil till it turns golden brown. Keep it aside.
5. Roast the whole wheat flour with the remaining ghee/oil in the same pan, until golden brown and keep aside.
6. Now, put all the filling ingredients including the coarse powders, Whole Wheat Flour, Sooji, Jaggery, Cardamom and Nutmeg in a food processor, and blend them well for 2-3 minutes till they form a fine powder. The delicious coconut filling for the Karanji is now ready and keep it aside to use later.
7. Now prepare the crust for the Karanji.
8. Heat 3 Tbsp of ghee or oil in a small pan and keep aside.
9. Now in a deep Bowl take Maida, Rava, Sugar and salt and pour the hot ghee/oil made above and knead the mixture with your hand. While kneading keep adding water and milk to the mixture little at a time. Once the dough is pliable and firm, keep it aside and cover it with a damp cloth for a couple of hours.
10. Once the dough is well rested, take some dough in your hand and roll it using a rolling pin and base to form a small circular poori / Chapati shape (3-4 diameter).
11. Add 1-2 Tbsp of the Karanji filling prepared above and carefully fold the poori and give the shape of karanji with your fingers or you can use karanji mold available in the market to shape them.
12. Repeat the procedure for all the dough to make karanji and keep aside for frying.
13. Now deep fry all the Karajis in hot oil and fry them till they turn golden brown in color.
14. Your Maharashtrian Karanji / Gujiya / Ghughra is ready to be served.

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Veg Kolhapuri Recipe

Veg Kolhapuri Recipe

Ingredients:
1/2 cup Carrot, medium cubes
3/4 cup potato, medium cubes
1/2 cup Cauliflower, medium florets
1/2 cup Green peas
1/4 cup french beans, 1 inch pieces
1/2 cup onion, finely chopped
1 cup tomato, finely chopped
1/2 inch ginger, finely chopped
4 to 6 big garlic cloves
1 to 1.5 tbsp Kashmiri red chili powder
2 tsp red chili powder
1/4 tsp turmeric powder
6 tbsp oil
2 tbsp Kolhapuri Masala
2 tbsp fried cashewnuts
other spices:
1/4 tsp cardamom powder
2 pinches clove powder
1/2 tbsp fennel seeds powder (Saunf)
1/2 tsp cinnamon powder
1 pinch nutmeg powder
salt to taste

Preparation:
• Heat 2 tbsp oil in a kadai. Saute ginger garlic. Add onion and fry till color changes to pink. Add red chili powder and tomato. Sprinkle some salt and cook till tomato becomes mushy. Remove kadai from heat and let this mixture cool down. Then grind to a fine puree by adding some water.
• Use the same kadai and heat around 3 tbsp oil. Keep the flame on medium. Add turmeric and 1/2 tsp kashmiri red chili powder(gives very nice bright red colour to the gravy). Immediately add potato and french beans. Mix well and cook covered for 2-3 minutes. Stir couple of times in between to prevent burning. Now turn the heat from medium to high. Add onion-tomato puree. Stir well and add some water (about 1/2 cup)
• Once gravy starts boiling, add kolhapuri masala, fennel seeds powder, clove powder, cinnamon powder, cardamom powder, and salt to taste. Also, add carrots, peas and cauliflower. Cover the kadai and simmer over medium heat for atleast 10 minutes or till veggies get cooked.
• In a small tadka pan, heat 1 tbsp oil. Add 1 tbsp kashmiri red chili powder and immediately pour it over the prepared vegetable gravy. (Tadka is optional. This tadka gives reddish shimmery touch to the dish. Another important thing is after adding Kashmiri chili powder to hot oil, pour this tadka immediately. Otherwise chili powder will get burn.)
• Stir well and Garnish with fried cashews. Serve hot with Naan , Roti,Phulka or Chapati.

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Khandvi

Khandvi Recipe

Ingredients :
1/2 cup gram 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, buttermilk, 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 the mixture in a large flat base 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.
Place in a serving dish.

Serving :
Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida,mustard seeds,curry leaves and chillies.
At last add sesame seeds to the heated oil and immediately pour over rolls.
Serve it as it is or with chutney.

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Khaman Dhokla Recipe

Khaman Dhokla Recipe

Ingredients :
Channa dal (split bengal gram) – 1 cup
Moong dal with skin – 1 cup
Chilli-ginger paste – 1 tbsp
Turmeric powder – ¼ tsp
Buttermilk – ½ cup
Sugar – 1 tsp
Soda-bi-carb – ½ tsp
Oil – 3 tbsp
Salt to taste
A pinch of asafoetida (Hing)
For Dhokla :
Oil – 30 ml
Water – 30 ml
Soda-bi-carb – ¼ tsp
A big pinch of citric acid
For Tempering :
Oil – 2 tbsp
Mustard seeds – 1 tsp
Sesame seeds – 1 tsp
Coriander leaves for garnishing

Preparation :
Soak both the dals separately for about five hours.
Remove the skin from the moong dal and grind both the dals to a paste.
Mix both the pastes with other ingredients.
Beat the mixture to make it light and fluffy. Cover it with a tight lid and keep aside in a warm place for about five hours to ferment.

For the dhokla :
Combine the oil, water and citric acid in a small vessel and heat it.
When it starts boiling, remove from the fire and add half a teaspoon of soda-bi-carb. Stir with a spoon and pour it in the fermented batter. Mix well.
Take a vessel big enough to hold a plate having an eight-inch diameter. Add about four cups of water in it, and place a metal ring in the center to put the plate on. Cover the vessel with a tight lid and boil the water.
Meanwhile, grease the plate with oil and pour the fermented batter. Place it on the ring inside the vessel. Cover and steam for 15 minutes. The batter will rise and make spongy dhoklas.
Take out the plate carefully and cool for about 10 minutes. Cut into square pieces and serve in a plate.

For the tempering :
Prepare the tempering by heating oil and mustard seeds. When the seeds stop spluttering, add sesame seeds and cover with a lid. Switch off the gas and wait till the spluttering stops.
Pour over the dhokhlas evenly. Sprinkle coriander leaves and serve hot or cold with chutney.

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