Vada

We made this vada before one day of Diwali festival this is our gujarati tradition to make vadas on that day and day is called “ Kali Chaudas”.

In our Gujarat every one makes the vadas on Kali chaudas for dinner. Kali Chaudas falls on Narak Chaturdasi or Choti Diwali day. This festival is observed as Roop Chaudas in Rajasthan.

VADA (Tradtional recipe of Gujarat)

Ingredients for vada
2 cup yellow corn flour Or Makki ka atta (available at any store or click here)
1 cup Bajra flour (Millet)
1 cup Gram flour
1\2 cup Semolina
1\4 cup wheat flour
1\4 tbsp Turmeric powder (optional)
1\2 cup sesame seeds
3-tbsp oil
5-6 tbsp lemon juice
1\2 cup yogurt to make dough
Sugar and salt to taste

Ingredients for the paste
9-10 fresh long green chillies
20 pieces of garlic
One big piece is Ginger

* Crush all this ingredient in mixer.
* Blend till smooth pasteMethod for making Vada:
Step 1: Mix all the flours together.Step 2: Add sugar, salt, turmeric powder and lemon juice.Step 3: Heat the oil in a small vessel.

Step 4: Add sesame seeds and fry for while.Step 5: Add green chillies past and turn off the flame.Step 6: Pour this mixture over the prepared flour.Step 7: Mix with flour very nicely.Step 8: Add yogurt as require in it.Step 9: Knead the stiff dough.Step 10: Take small portion of dough and make round shape with help of plam or otherwise divided the dough into big portions and Roll into big round shape and then cut into small round shape with help of round shape.Step 11: Take all the vadas with help of knife.

Step 12: Deep Fry in hot oil on medium flame.Step 13: when all vadas if puffy then turn into another side and fry on low flame until they become light golden yellow.Step 14: Drain excess oil and place in another plate.
Step 15: Serve hot with tomato ketchup or fresh green chutney or it is batter tasty with yogurt chutney. Step 16: Store in an air-tight container after letting them cool thoroughly. They will keep well for a few days.
For other variations with this: Add Methi (Fenugreek) leaves for a nice change.
Enjoy these on another day with hot or cold a cup of masala tea. Make a perfect snack or breakfast.
Method of making yogurt chutney:
Step 1: Heat the 2-tbsp little oil in vessel.
Step 2: Add the cumin seeds and curry leaves.
Step 3: Turn of the flame and add into yogurt and add salt, sugar, red chilli powder and coriander seeds powder as your taste.
Farsi Puri or Salted Sakarpara (gujarati name)
Masala Puri with Methi leaves: Amrat Paak / Rava Paak/ Suji ladoo: Dark chocolate with peanuts
I made this with ready material of amul dark chocolate only double boiling the material and peanuts. Place in cool and ready to it in 15 minutes.
Heena design
Drawing

Diwali Message

Always believe in YOU,

Listen to your Heart,

Trust your instincts,

know you CAN,

see your own strengths,

Dream it- Dare to Do What you are afraid of

Keep the faith.

Follow your vision

Remember...

ANYTHING is possible if only you believe.

Vagharelo Rotalo

Orignal Village dish

Ingredients:

One big size Rotalo
One big size finely chopped onion
1-tbsp garlic paste
1\2-tbsp turmeric powder
3-cup butter milk
2-tbsp oil
Salt to taste

Method:
Step 1: Make very small pieces of rotala almost look like flour. This can be done in two ways. Either tears the rotalo into small pieces and grinds them in to the grinder or food processor or you keep rubbing the pieces of rotala between your palms to crush it into very small pieces. I make this by my palms.

Step 2: Heat the oil in a pan in law flame and add garlic paste in it.

Step 3: Add finely chopped onion and turmeric powder in it and cook until they are golden brown.

Step 4: After that add 3-cup butter milk and salt to taste.

Step 5: Cook in high flame until the butter milk is bubbling.

Step 6: After that turn the flame low and add prepared material of Rotala in it.

Step 7: Stirring continuously and cook until they become like thick gravy.

Step 8: Turn off the flame and garnish with coriander leaves.

Note: Always serve hot. You also make same dish with use Roti.

Next Coming for Gokulastami................
KRISHNA, one of the avatars of Vishnu is the most glamorous and talked-of character in Indian mythology.

Muthiya,Rasiya Muthiya

Ingredients for making mythiya:
500gm White Gourd,
1-cup wheat flour,
1-cup suji (or Dhokal flour),
1\2-cup Bengal gram flour,
1\2-cup Pearl Millet flour,
4-5 green chillies,
4-5 garlic pieces,
4-tbsp lemon juice,
1-tbsp soda-bi-carbon,
3-tbsp sesame seeds,
1-tbsp red chilli powder,
1-tbsp turmeric powder,
2-3 small pieces of jaggery,
Salt to taste.

Method to make Muthiya:
Step 1: Grate white gourd and add ingredients without any type of flour .

Step 2: Add all type flour and making dough.

Step 3: Make desire shape for “Muthiya”.

Step 4: Add enough water in steamer bottom and place the “Muthiya” over it.

Step 5: Steam for 15-minutes.
Step 6: Let it cool and cut into pieces.

Ingredients for tadka to making simple muthiya:
1-tbsp mustard seeds,
1-tbsp cumin seeds,
2-tbsp sesame seeds,
3-tbsp oil,
5-6 curry leaves.

Method to making simple muthiya:
Step 1: Heat oil in pan and add all ingredients for tadka.

Step 2: Than add pieces of muthiya and season it.

Step 3: Turn off the flame and take it in a service plate and serve hot with ketchup or tea.

Rasiya Muthiya

Ingredients for making Rasiya Muthiya:
3-tbsp green chilli, garlic and ginger paste,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
2-cupbutter milk or 1-cup curd,
1-tbsp red chilli powder,
1\2-tbsp turmeric powder,
1-tbsp coriander-cumin powder,
Salt to taste,
Coriander leaves for garnish.

Method to making Rasiya Muthiya:
Step 1: Heat oil in pan and add mustard seeds, cumin seeds, and paste.

Step 2: Then add little water and after that add curd or buttermilk in it.

Step 3: After 2-3 minutes add salt, turmeric powder, chilli powder and coriander+cumin powder.
Step 4: Heat up to making bubbles and add pieces of muthiya.

Step 5: Heat for 2-minutes and turn off the flame.
Step 6: Take it in a serving bowl and garnish with finely chopped coriander leaves.
Step 7: Serve hot.