Osaman (Gujarati style kadhi)

Ingredients

2 tbsp yellow moong dal (soaked for 1/2 hr)

4 cups curd a bit sour

2 red chillies

4-5 curry leaves

1 tsp cumin seeds

1/2 tsp sugar

coriander for garnish

1tsp Ghee

Salt as per taste

Method

1. Pressure cook the dal for 1 whistle.

2. Heat ghee in a vessel and add cumin seeds. When they crackle add the curry leaves and chillies.

3. Add the dal and fry for a min.

4. Add curd, sugar and salt.

5. Keep stirring until it boils nicely.

6. Serve hot garnished with coriander with plain rice or Khichadi.

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Khakra

For the SWC-Gujarat-Round
Ingredients

2 cups whole whet flour (atta)
1 cup kasoori methi
2 tbsp red chilli powder
4 tbsp ajwain
6 tbsp ghee
Salt to taste





Method


1. Mix all the ingredients and make a bit hard dough using enough water.
2. Let the dough rest for half an hour.
3. Make 15-16 balls from the dough and roll out patties from it as thin as possible.
4. Place it in a tortilla maker and close its lid. ( you can use a tawa or a griddle instead of the tortila maker).
5. Keep it till it turns crispy.
6. Serve it with any chutney. (Garlic or seasame chutney tastes wonderful).
7. Store these khakras in an air tight container.



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Theplaas

This recipie is specially for the Roti mela event and also
SWC-Gujarat Round

Ingredients

1 cup whole wheat flour (atta)
1/2 cup curd
1/2 tsp hing
1/2 tsp ajwain
1/2 tsp haldi
1 tsp red chilli powder
1 tsp oil
Water


Method

1. Mix all the ingredients with enough water.
2. Leave the dough for 1/2 an hour. Make 7-8 balls from the dough and roll them little thick (like paranthas).
3. Fry them on hot griddle or tawa leaving oil from the sides. Do them on both sides of the theplaas.
4. Repeat for all the other balls. Serve hot or cold with any chutney or ketchup.

Variation
* You can add ginger garlic paste in the dough mixture for different taste.

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Khichadi

Ingredients

2 cups Rice (washed)

1/2 cup yellow moong dal (washed)

1" piece of cinamon

1tsp cumin seeds

1 black cardamom

2 cloves

1" piece of ginger grated

4-5 curry leaves

1tsp ghee

1/2 tsp turmeric, 1/2 tsp asafoetida

Coriander for garnish

Salt as per taste

Method

1. Heat ghee and add cumin seeds. When they crackle add cloves, cardamom, cinamon, curry leaves. Fry for a min.

2. Add grated ginger, again fry for a minute, then add turmeric and asafoetida.

3. Add the washed rice and dal and mix well. Add 4 cups water and salt as per taste.

4. Pressure cook until the rice is soft. When the pressure is down remove from cooker and mix all the ingredients well.

5. Serve hot garnished with coriander and ghee.

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