Are you in search of some delicious vegetarian thali food? Then you are at the right place to know some fantastic dishes to handle your cravings. As we all know, winter has welcomed us, and in this year of the season, you need to have some heavy food dishes so that it makes you feel warm and cozy.
As our elders get very enthusiastic about preparing and stuffing us some with amazing sweets and dishes. In these winters, the best recipes you can offer yourself are with khathiyawadi dishes. All the dishes are unique and also have health benefits as a plus point. Kathiyawaddi is in Gujrat and serves some fantastic food recipes which will leave you to have waters in the mouth.
Bringing you some fantastic khathiyawadi dishes:
Lasaniya Batata Nu Shak:
This is spicy and delicious curry with the taste of red chilies. It has the best flavor made with garlic, and potato sauteed in spices. It is something that soothes your evening dinner
12-14 Baby Potatoes (boiled)
12-15 cloves Garlic
One small onion (finely chopped)
1-inch Ginger, chopped
3 Dry Kashmiri Red Chilies
One medium Tomato, finely chopped
Two teaspoons Coriander Powder
One teaspoon Cumin Seeds
1/2 teaspoon Dry red Chili Powder
1/8 teaspoon Turmeric Powder (optional)
1/2 teaspoon Chaat masala
1/2 teaspoon Garam Masala and Salt.
One tablespoon and four tablespoons Oil
Coriander Leaves, finely chopped
Soak dry red chilies in two tablespoons water for 10-12 minutes. Then Boil baby potatoes until tender and peel its skin. Add grind garlic and ginger paste, tomato, dry red chili, cumin seeds, coriander powder, turmeric powder, and salt together in a mixture grinder to make a smooth tomato, garlic paste. Put one tablespoon oil in a non-stick pan for vaghar. Shallow fry boiled potatoes for two minutes over medium flame. After that Heat 4 tablespoons oil in the same pan. Add finely chopped onion and sauté until light brown. Add the tomato-garlic paste and sauté on low flame until oil starts to separate or for approx. 4-5 minutes. Add dry red chili powder and mix well. Add shallow fried potatoes, stir and cook for 3 minutes. Lasaniya batata is ready. Garnish with coriander leaves and serve hot.
It is a perfect flatbread reweigh and has a lot of health benefits such as control blood sugar & warm up your body. Helpful in losing weight.
2 cup bajra flour/pearl millet flour/sooji hitch
½ tablespoon salt
and warm water to knead
wheat flour, for dusting
Firstly, in a large mixing bowl, take two cup bajra flour, ½ tablespoon salt, and mix them well. Add ½ of warm water then start to knead. Knead till the soft dough for at least ten minutes. Then add some water as per requirement and knead well. There should not be gluten in the dough. Pinch a small ball sized dough and knead again. Dust with atta (wheat flour) and pat gently. Use a rolling pin to roll such as for paratha. Last but not least, pat with both the hands until the roti turns thin. If the chapati breaks, it means it needs more kneading.
Handvo is spicy rice and lentil cake greatly famous in Gujarati cuisine.
- 1 cup of rice
- 1 cup various daal
- 1/8 cup jowar-Juvar
- 1 cup very sour yogurt
- Salt to taste
- 1 tsp. turmeric
- You will need;- Spices and vegetables
- 1 cup grated dudhi
- 1 tbsp. fresh methi ( optional )
- 1 tsp. methi achar masala
- 1 tbsp. red chili powder
- 1 tbsp. ginger and green chilies crushed
- 2 tbsp. lemon juice
- 2-3 tbsp. sugar
- 3 tbsp. fresh coriander leaves
- Pinch soda bicarb
- You will need:- vaghar ( tempering )
- 3 tbsp. oil
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- Pinch Hing
- 3-4 tbsp sesame seeds
- One sprig curry leaves
Method:- Handvo flour mix
Clean, wash, and soak rice and all the lentils and soak for 6-8 hours.
Once soaked, discard all the water and grind both in a grinder until you get not a very smooth but little coarse mixture. ( Like semolina )
Transfer the handvo mixture into a big pan, add sour yogurt, salt, and turmeric.
Mix very well and leave to ferment. ( mixture should get double in size )
Once you are ready to prepare handvo, preheat oven to gas mark 5.
Mix all the masala and spices, fresh methi, and grated dudhi except Methi achar masala. If the batter is very thick, add a few tablespoons of water. Once well mixed, add methi masala and don’t mix again. Now make vaghar by heating oil in a small pan. After that, add seeds and hing, once crackle adds curry leaves.
Pour one tablespoon vaghar of the methi achar powder and mix the handvo mix. Now pour the handvo mixture (a batter ) in a baking tray and pour the remaining vaghar on the top of it. Generously sprinkle sesame seeds and bake handvo for 45-50 minutes in the preheated oven or skewer comes out clean. Once done, wait for 2-3 minutes and then cut into pieces.
I hope these recipes will cherish you and will find it the best treatment for your winters.