Gol Papdi Or Gur Papdi/Sukhdi

Gol papdi or gur papdi or sukhdi.
A delicious, flavorful and very easy to make barfi from Gujarati cuisine. You need only 3 main ingredients. Whole wheat flour, ghee and jaggery. A perfect winter delicacy.

You have to fry the flour with ghee carefully. Flame should be low and fry till the flour becomes golden brown. It will take 12 – 15 minutes. After removing from heat mix everything and set on a greased plate to set. Easy isn’t it ☺️

Garnishing is optional, it will also taste great without garnish. But I like to sprinkle some sliced almonds for extra crunch. You can also add sliced almonds, cashews or pistachios in flour.
You may like some more barfi recipes on this blog.

1. Chocolate cardamom fudge

2. Moong dal barfi

3. Mango litchi fudge or barfi

4. Chocolate barfi or fudge

5. Coconut barfi or fudge

6. Date palm jaggery and coconut barfi

7. Date walnut fudge or barfi

8. Sugar free carrot bottle gourd fudge or barfi

9. Apple coconut fudge or barfi

Sending this post to Facebook group recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Sandhya Ramakrishnan who blog at My cooking journey.
Do visit her space for many tempting recipes she shared.

This month we have to choose a dessert recipe from our partner’s blog. While searching for a dessert on Sandhya’s blog loved this Gol papdi recipe. Immediately decided to make this easy and delicious looking wheat barfi or gol papdi.

Recipe

Whole wheat flour or atta – 1/2 cup

Powdered or grated jaggery – 1/3 cup

Ghee / clarified butter – 4 tablespoon

Cardamom powder – 1/4 tsp

Nutmeg or jaefal powder – a pinch, optional

Almond and pistachio slices to garnish

Method

1. Grease a plate with ghee and keep aside.

2. Heat ghee or clarified butter in a pan. Add whole wheat flour or atta. Fry on low heat till flour becomes golden brown. Stir constantly. It will take 12-15 minutes.

3. When the flour becomes golden brown remove from heat. Add cardamom powder and nutmeg powder. You can also add sliced almonds, cashews or pistachios in the flour. I didn’t. Mix well.

4. Now add the jaggery. Use grated jaggery or fine powder.

5. Mix and immediatly pour the mixture into the greased plate. Press with a spatula and spread the mixture evenly.

6. Sprinkle almond and pistachio slices.
Cut into square or diamond shape when still warm.

7. Let it cool down. Serve immediately or store in a airtight container for later use.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Karela Nu Shaak Or Gujarati Bitter Gourd Stir Fry

Karela nu shaak or bitter gourd stir fry from Gujarati cuisine.
A no onion garlic delicious stir fry without any bitterness.
If you don’t like the bitterness at all then you can peel the skin of karela before using. This way you will get a finger licking taste without any bitterness. I don’t like to reduce the nutrients so I didn’t.

Considered the most despicable vegetable of all, the karela is high in nutrients and provides numerous health benefits.
Bitter gourd, or karela in Hindi, is relished for its benefits and despised for its bitter taste.
It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fibre. It is rich in iron, and contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana, according to Health.com
Source

Monday again and this week’s 201 #Foodiemonday bloghop theme is #JamvaChaloJi. This week Mayuri Patel who blog at Mayuris Jikoni suggested the theme. Do visit her space for some awesome bakes and delicious authentic and innovative recipes. We have to share any Gujarati recipe this week.

Earlier posted an easy Tamatari karela or bitter gourd with tomato.

Recipe is very easy to make. I have used peanut but its totally optional. If you don’t like peanut omit it. In Gujarati cuisine jaggery or sugar added to this stir fry. I have used jaggery powder instead of sugar and used only 1 teaspoon. If you like the sweetness, you can add more sugar or jaggery. If you are using jaggery, use grated or powderd jaggery. And if you don’t like the sweet taste skip jaggery or sugar.
Recipe source – Tarla Dalal

Recipe

Karela or bitter gourd – 2 large

Potato – 2 medium

Cashew nuts – 3 tablespoon

Peanut – 3 tablespoon, dry roasted and crushed, optional

Cilantro or coriander leaves – handful, chopped

Salt to taste

Powdered or grated jaggery – 1 – 2 teaspoon or to taste

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 1 teaspoon

Oil – 3 tablespoon

Method

1. Cut off the tips from both ends of bitter gourd or karela. Cut lengthwise, make half. Now cut into thin slices. You can scrap or peel the karela if you don’t like the bitterness at all. Discard the hard seeds.

2. Rinse karela pieces and drain the water. Marinate with 1 teaspoon salt and keep aside for 15 – 30 minutes.

3. Press the karela with your palm and squeeze all the water well. Wash the karela 2 – 3 times again in running water. Squeeze well.

4. Peel and chop the potatoes in small cubes. Rinse and keep aside.

5. Cut the cashew nuts nuts into 4 pieces.

6. Heat oil in a pan.
Add cumin seeds, hing or asafoetida and turmeric powder.

7. When cumin starts to splutter add squeezed karela or bitter gourd in it.
Mix and cover the pan. Cook on low flame for 10 – 12 minutes. Stir in between.

8. Add cubed potatoes and salt. Mix well and cover again. Cook for 10 – 12 minutes again. Keep stirring.

9. When potatoes become tender and karela becomes crisp add broken cashew nuts, chopped cilantro or coriander leaves and dry roasted and crushed peanuts if using. Mix well and cook for 2 – 3 minutes.

10. Now add cumin powder, coriander powder, red chilli powder and amchur or dry mango powder.
Mix well and sate for 2 – 3 minutes.

11. Your karela nu shaak or Gujarati style bitter gourd with cashew nuts is ready. Garnish with cilantro or coriander leaves and serve with roti, paratha or steamed rice.

Notes
1. You can use sugar instead of jaggery.
2. If you don’t like peanut skip it.
3. In Gujarati cuisines jaggery or sugar must be added but if you don’t like the sweetness omit jaggery or sugar.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Handvo

Handvo.
A delicious Gujarati dish made of rice and lentils.
You can call it a savoury cake loaded with the goodness of vegetables and lentils.
A baked dish with soaked and ground rice, different types of lentils or dal, spices, carrot and bottle gourd. Any other vegetables can be added in it.

This month in facebook group Shhhhh cooking secretly challenge
we are sharing different dishes from Gujarati cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients.

This month my partner is a very talented blogger Amrita Ayer. Who blog at
http://thefoodsamaritan.com
Please visit her blog for many amazing recipes. Amrita gives me carrot and sesame seeds as secret ingredients. Thanks dear for these delicious ingredients.

In this recipe I have used 4 type of lentils or dal, rice, carrot, bottle gourd and some spices. You can serve it as a snack.

Recipe

Ingredients

Rice – 1 cup

Pigeon peas or tuar dal – 1/4 cup

Whole green gram or moong dal – 1/4 cup

Split chickpeas or chana dal – 1/4 cup

Split black gram or urad dal – 1/4 cup

Grated bottle gourd – 1 cup

Grated carrot – 1 cup

Green chilli – 2, finely chopped

Ginger – 1 inch piece, grated

Curd – 1/2 cup

Chopped cilantro or coriander leaves – handful

Salt – 1 & 1/2 teaspoon

Sugar – 2 teaspoon

Turmeric powder – 1 teaspoon

Asafetida or hing – a pinch

Lemon juice – 2 teaspoon

Oil – 1 tablespoon

Eno fruit salt – 1 teaspoon

For tempering

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Sesame seeds – 2 tablespoon

Asafetida or hing – a pinch

Curry leaves – 8 – 10, chopped

Method

Soak rice and lentils for 4 – 5 hours.
Grind into a coarse paste. Add very little water if require.

Take out the ground mixture in a big bowl. Add curd and mix well. Cover and keep aside for fermentation. I have kept overnight.

Mix salt, turmeric powder, asafetida, grated carrot, bottle gourd, ginger, chopped green chillies, cilantro or coriander leaves, sugar, lemon juice and 1 tablespoon oil. Mix everything well.

Grease a baking pan generously.
Preheat the oven at 200°for 15 minutes.

Heat 2 tablespoon oil in a pan. Add mustard seeds and cumin seeds. When the seeds starts to splutter add curry leaves and asafetida, stir and switch off the flame.

Add sesame seeds. Mix and add half of the tempering in the batter and mix well.

Add Eno fruit salt just before baking. Give a good stir and pour the batter in the oil greased baking pan.

Tap gently.
Pour the remaining tempering over it. Spread evenly.
Bake in preheated oven for 30 minutes or until the top becomes brown.

Let it cool down. Cut into square pieces. Serve warm or cold with any chutney or sauce.

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