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INGREDIENTS:
FOR KATHIYAWADI STYLE BHARELI DOONGDI NU SHAAK (KAANDI SHAAK)-
- 8 to 10 Small onions
- 18 to 20 Garlic cloves
- 2 to 3 Green chillies
- 2 tbsp Kashmiri red chilli powder
- 1/4 cup Gathiya
- 2 tbsp peanuts
- 1 tbsp Coriander powder
- 2 to 3 tbsp Sesame seeds
- 1 tsp Asafoetida (hing)
- 1 tbsp Methi masala
- 1 tsp Jeera powder
- 1 tsp Dry mango powder (amchur)
- 3 to 4 tbsp Oil
- 1 tsp Mustard oil
- Salt to taste
- Water as required
- 1/2 tsp Fresh or Dry Haldi
- Pinch Sugar
- Some Coriander seeds
- 1 tbsp garlic
- Tomato puree of 4 to 5 tomatoes
- 1 to 2 Peppercorns
- Small Cinnamon stick
- Some Green garlic
FOR BAJARA MASALA ROTI-
- 2 cup bajara flour
- 1/2 cup Wheat flour
- 1/4 cup Methi
- 1/4 cup green garlic
- 1 tbsp green chilli paste
- 1 tbsp Ginger garlic paste
- 2 tbsp Sesame seeds
- 1 tbsp hing
- 1/2 tsp Carom seeds
- Salt to taste
- 1 tbsp oil
- 1/4 cup Spring onion
- Warm water as required
FOR KATHIYAWADI KHICHDI-
- 2 to 3 tbsp ghee
- 1 cup rice
- 1 cup Split green grains
- 1/4 cup Yellow moong dal
- 3 tbsp Daliya (laapsi)
- 1 potato
- 3-4 tbsp peanuts
- 1 carrot
- 2 onion
- 2 Tomato
- 1 tbsp Green chilli paste
- 1/2 cup Green peas
- 1 tsp Haldi
- 1 tsp Jeera
- 1 tsp Mustard seeds (rai)
- 1 to 2 Bay leaf
- 2 to 3 Dried Red Chillies
- 2 tbsp Ginger
- 2 tbsp Garlic
- 1 tsp Jaggery
- 1 tbsp Garlic chutney
- Few Curry leaves
- Handful Coriander
- Handful Green garlic
FOR KATHIYAWADI KADHI-
- 2 Cups sour buttermilk
- 2 tbsp Gram Flour
- 1 Green chilli
- 6 to 7 Curry leaves
- 1 tsp Cumin
- 1 tbsp Jaggery
- 2 to 3 Cloves
- 1 Bayleaf
- 2 to 3 Dry red chillies
- Salt as per taste
- 1 tsp Garlic
- 1/4 tsp Turmeric powder
- 1/4 tsp Methi dana
- Handful Coriander
- 1 tbsp Ghee
FOR RAITA MIRCHI (KATHIYAWADI STYLE MIRCHI)-
- 100 gm Whole red chillies (thick)
- 100 gm Green chillies
- 1 tsp Methi split
- 4 tbsp Mustard splits
- 2 tbsp Coriander splits
- 1/4 cup Regular oil
- 2 tbsp Mustard oil
- 8 to 10 Tbsp Lemon juice ( as required)
- 2 tsp Salt
- 2 tsp Haldi
- 2 tsp Fennel seeds
- 2 tsp Dry Coriander seeds
- 1/2 tsp Jaggery (optional)
FOR 2 TYPES OF CHUTNEY-
First-
- 20 TO 25 Garlic cloves
- 4 to 5 tbsp Kashmiri red chilli powder
- 1 tbsp Oil
Second-
- 3 to 4 tbsp oil
- 1/4 cup Fried lasan chutney
- 1/2 cup Thick Buttermilk
- 1 tsp Sugar
- Salt as per taste
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12 сен 2024
