Thursday, 22 June 2017

Laal Bataka Nu Shaak (Pan-Fried Red Potatoes)

Dear Gujarati Food Made Easy Lovers

Today, I feel inspired to share with you another recipe. Hopefully, there will be more where they came from! :) Apologies (again) for my absence but I will yet again endeavour to post more recipes on a more consistent basis.

I have been away for work, travelling and following other interests so have admittedly (inadvertently) neglected this blog for which I hope I can make up for now. I know my entries have been sporadic but I would like to again thank you all for being loyal followers of my blog and am pleased to report that Gujarati Food Made Easy's following on Facebook has grown to nearly 5,000 followers! So thank you very much for your readership!

So here we go; here is the recipe for Laal Bataka Nu Shaak (Pan-Fried Red Potatoes):

(Red potatoes are available in all UK supermarkets)

Here is a picture of the final dish:


(serves 2 maybe 3 people)

This is what it looks like in the shop:


Ingredients:

4 serving spoons sunflower oil
1 tsp mustard seeds
1 pinch asafoetida
6 medium-sized potatoes (sliced)
2 tsps salt
1 heaped tbsp ginger (grated)
1 tsp green chillies
0.5 tsp turmeric powder
0.25 tsp cumin-coriander powder

For later:

wedges of fresh lemon

Method:

1. Wash the potatoes well in warm water, peel them and wash them again in cold water until the water runs clear of the muddy deposits on the potatoes.


2. Slice the potatoes in half and then again into thin slices of about 3 millimetres each.


3. In a non-stick frying pan, heat the oil on a medium to high heat and when it is hot, add in the mustard seeds and temper them until they start to pop. Add in the one pinch of asafoetida as well.


4. Add in the potatoes and mix well. Keep the heat on medium to high.
5. Add in the rest of the ingredients in the order listed above.


6. Mix it all well and it should look like the picture above.
7. Cover the frying pan with a lid and cook on a medium heat for about 7 minutes.
8. Take off the lid and check that the potatoes are done by poking a knife through the thickest slice. If it goes though easily, then it is done.
9. If not, you can cook it further on a low heat with the lid off stirring occasionally - this will crisp up the sides of the potato slices to give it a crunchy texture. Cook until the centres of the slices are soft.

Serve hot, preferably with a squeeze of fresh lemon and this dish can be eaten with rotlis/chapatis.

So there you have it! A delicious new recipe for you to try out! Please do let me know how it turns out... many thanks!

Until next time, my friends...
Love and Namaste!
Bon appetit! xx


Wednesday, 18 February 2015

Thin Potato Bhajis/ Maru Bhajia

A very good day to you Gujarati Food Lovers!

Apologies for not posting for a long, long while, but I am back! My last year involved moving to Hong Kong and also into a new work industry which I am loving! It's hard work but very enjoyable!

Today, I am going to post a recipe that is a delicious starter snack. It is basically potato bhajis but very thin ones covered in a thin batter made of spicy, chickpea flour.

Recipe:

Ingredients:

3 serving spoons chickpea flour (chana no lot)
Two thirds tsp fresh, ground, green chillies
Half tsp crushed, dried, green fenugreek leaves (kasuri methi)
Quarter tsp salt
1 pinch turmeric powder
1 pinch red chilli powder
1 pinch cumin-coriander powder (thana-jeeru)
1 level tsp freshly grated ginger (take off the ginger peel before grating)
1 tbsp lemon juice
5 serving spoons water (room temperature)
1 medium sized washed, peeled potato (very thinly sliced - 2 to 3mm thick) - use a potato slicer for evenness

To season:

Freshly ground black pepper
Fresh lemon

Method:

1. Place all the ingredients in a dish in the order specified above with the exception of the potato.
2. Mix all the ingredients well to create a batter.
3. Heat some oil in a pan ready for deep frying.
4. Coat the potato slices one by one and place into the hot oil one after the other. Only put in 4 slices at a time so that you can control the rate at which the potato slices fry. Cook until the batter turns golden brown in the oil and remove quickly into a plate with kitchen roll on it to drain off the excess oil.
5. Repeat stage 4 until all the potato slices have been coated in batter and deep fried until golden brown.
6. Once the excess oil has been drained off, place the potato bhajis in another plate and season the slices with freshly ground black pepper. You may also want to squeeze fresh lemon juice on top.
7. These are now ready to serve and eat.

So there you have it; delicious Maru Bhajia or thinly sliced, potato bhajis.

Savour and enjoy!

Until next time, bon appetit! xx


Monday, 21 April 2014

Spicy Roast Potatoes

Dear Gujarati Food Made Easy Lovers!

I hope you are having a super start to this week as today is after all a Bank Holiday! :) Happy Easter to those of you who celebrate!

We had a roast dinner on Saturday night and for that, I made Spicy Roast Potatoes. It's a simple but delicious recipe that has been handed down from my grandmother to my mother, and from her to me. And what better accompaniment to spice up your traditional Sunday Roast?

Here is a picture of the final dish:
(serves 3 people generously!)

Sunday, 13 April 2014

Aubergine and Vadies Curry (Baingan/Vengan Vadi nu Shaak/Subze)

Happy Hanuman Jayanti Gujarati Food Made Easy Lovers!

On this auspicious occasion, I would like to share the recipe for Aubergine and Vadies Curry/Subze otherwise known as Vengan/Baingan Vadi nu Shaak. It's an acquired taste but one of my favourites! Here is what it looks like; the final product:

(enough for 2 generous servings; served best with chapatis)

Vadies are usually made of lentils and spices and then dried out in the sunshine. They are best homemade but for busy people, you can purchase packets of Vadies at any good Indian grocery store. I still have to learn the recipe for Vadies myself, so when I have it, I will put it up for you all.

This is what Vadies look like in their dried form:

Ok, so the recipe is as follows:

Saturday, 28 December 2013

Khaman Dhokla (a very Gujarati dish)

Dear Gujarati Food Made Easy followers!

I hope you all had a great Christmas and I wish you all a fantastic and prosperous New Year in advance! My new year's resolution is to write more often on this website with new 'food for thought' for all of my readers! (No pun intended!) ;)

Today, I am going to share the recipe for Khaman Dhokla with you, originally a very typically Gujarati dish, now available and eaten in most parts of India.

Here is what the final product looks like:


(generously serves 2 people)

Sunday, 3 November 2013

Happy Diwali!


Happy Deepawali and a prosperous New Year to all of our supporters!

Thank you for your continued support, it means a lot to us and we will continue to endeavour to bring your great material/recipes as often as we can (hopefully more frequently in the New Year!).

Best wishes and lots of love! xx

Monday, 16 September 2013

Cauliflower and Potato Curry or Gobi Aloo Subze/ Phoolevar Bataka nu Shaak

Good evening Gujarati Food Made Easy lovers!

I know I have been away from this blog for a while and for this I can only apologise (again!) ... This time, I don't really have such valid excuses that will enable me to justify myself except, the time-old excuse - life took over! Yikes! Every weekend has turned out the be frightfully busy ... birthdays, reunions, trips to London, etc. ... well you get the picture! Anyway, from now on, I will certainly endeavour (though no promises!) to put up one post a week at least (time permitting!); you can see how many disclaimers I am using here!

Today, I will be sharing with you the recipe for Cauliflower and Potato Curry, also known as Gobi Aloo Subze in Hindi and Phoolevar Bataka nu Shaak in Gujarati. Admittedly, it is not my favourite dish but this recipe is a great way to spice up boring old boiled cauliflower! 

Here is a picture of the final dish (Cauliflower and Potato Curry):

(serves 2 to 3 people)