Bhaji Na Muthiya (Steamed Spinach Dumplings)

Serves: 4

Ingredients:
3 cups shredded Dudhi (Opo), with water
Salt, to taste
Fada (Indian Lentil) - 1/4 cup
Oil (1 tsp)
Muthiya No Lot (Muthiya Flour) 1 3/4 cup approximately
Turmeric (Haldar)
Cumin/Coriander Powder (Dhana/Jeeru)
Red Chili Powder (Laal Marchu)
Asofteida (Hing)
Mustard Seeds (Rye)
Chopped Garlic (Chopped Lasan)

Preparation:
1. Mix the above ingredients. Add enough Muthiya Flour so you achieve desired consistency which is a soft/sticky dough that you can manipulate into smaller balls.
2. Prepare the steam cooker: spray oil on the tray you plan on putting into your steam cooker.
3. Create smaller balls from the dough and place into the tray.
4. Steam for approximately 20-30 minutes, or until a toothpick comes out clean.
5. You can eat them this way with yogurt, your favorite "Athanu" or "Chas."
6. Optional: Tempering - Warm oil and add Mustard Seeds, Asafetida and chopped Garlic in a large pan. Once the mustard seeds pop, add the muthiya inside and mix completely. Enjoy!

Muug (Mug Daal Lentil Soup)

Muug is full of protein - you can enjoy it as a soup alone or have it the Gujarati way - served with Roti, Rice and a Curry! It's yummy any way you have it and once you realize how easy it is to make, you'll quickly make it a staple on the menu. There are many different ways to make it and you may find your own varation, but this recipe is my grandmothers' and I love it!

Serves: 6

Ingredients:
Muug Daal (Dry) - pressured cooked until soft
Salt, to taste
Cumin/Coriander Powder (Dhana/Jeeru)
Turmeric (Haldar)

Shredded Ginger (Adu)

Juice of 1 lemon

Jaggery (Gaud) - optional

Tempering:
Cooking Oil
Mustard Seeds (Rye)
Dry Red Chili
Asofetida (Hing)
Curry Leaves (Limbdo)
Garlic (Lasan)
Red Chili Powder (Laal Marchu)

Preparation:
1. Transfer the pressure cooked Muug into another pot.
2. Add salt, cumin/coriander powder and turmeric.
3. In a "Vaghary" or separate small pot, warm some oil. Once warmed, add the mustard seeds and dry red chili. Once the mustard seeds start popping, add a pinch of asofetida. Add red chili powder, limbdo and chopped garlic also.
4. Transfer the items in #3 into the Muug.
5. Add shredded ginger.
6. Add the juice of 1/2-1 lemon, to taste
7. Some like it with jaggery and some don't. Add some if desired.

You are ready to eat, Yum-o!

Puri (Fried Indian Snack)

You'll see many Gujarati's having this scrumptious snack on a cold, rainy day - always accompanied by Chai! Some have it for breakfast, sometimes as a snack and I will even make it for my toddler now and then....it especially makes for a great item during travelling and on-the-go!

Serves: 2
Ingredients:
Whole Wheat Flour (Ghau No Lot)
Turmeric (Haldar)
Salt, to taste
Red Chili Powder (Laal Marchu)
Cumin Powder (Jeeru Powder)
Oil

Preparation:
1. Mix Whole Wheat Flour, a pinch of turmeric, salt, red chili powder and cumin powder together in bowl. Mix in approximately 1 teaspoon of oil.
2. Mix well - the more you "massage" the dough, the fluffier the Puri will turn out.
3. Turn on the gas at really low heat. You will know the temperature is right when you put a small pice of the dough in, and it rises to the top.
4. Roll the dough out the same way you would if making Rotli/Bhakri to the size you want them. They are typically bite size, so make them smaller than you would a rotli/Bhakri. Place them in the oil one at a time, fry and enjoy!

Be warned, they are fried so eat in moderation!! 

Bhinda Nu Shak (Okra Curry)

Serves:

Ingredients:
Okra (Bhinda)
Cooking Oil
Methi Seeds 
Asofetida (Hing)
Turmeric (Haldar)
Salt, to taste
Cumin/Coriander (Dhana/Jeeru)
Red Chili Powder (Laal Marchu)

Preparation:
1. First and foremost, wash the whole Okra with the damp washcloth/towel. Don't rinse them under water or else they will just become more sticky.
2. Warm oil in a pan and add methi once warm.
3. When the methi is browned slightly (golden), then add the Asofetida and Turmeric.
4. Now add the Bhinda and cover the pan. If the Bhinda are sticking too much to the pan, you can add some more oil. Don't add salt yet or the Bhinda will become too sticky.
5. Cover and allow it to cook on low heat. Stir frequently.
6. Once the Bhinda are tender, add the salt.
7. Add Red Chili Powder and Cumin/Coriander Powder.

Motimommy's Daal

My only living grandparent (grandmother) now takes turns living with her 4 kids, so that means all her grandkids only get 3-4 months out of the year with her. And when we have her, the one thing we all crave for is her Daal. So when she comes to our house in California, we kick our mom out of the kitchen ....especially when we are gearing up for a full Daal, Bath, Shak Rotli Dinner! 

And my family should be relieved to know, I finally have a Recipe for the most a-mazing daal ever!!!! Check it out and see for yourselves!

Serves: 6 people

Ingredients:
Toor Daal, pressured cooked
Salt
Turmeric (Haldar)
Fenugreek Seeds (Methi Seeds)
Cooking Oil
Asofetida (Hing)
Mustard Seeds (Rye)
Dry Red Chili
Red Chili Powder (Marchu)
Limbdo Leaves
Lemon or Kokum (Kokum found at Indian Stores)
Cumin/Coriander Powder (Dhana/Jeeru)
Grated Ginger (Adu)
Jaggery (Gaud)
Chopped Cilantro as Garnish (Dhana) - Optional
Methiya No Masalo (Spice found in Indian Stores) - Optional

Preparation:
1. Pressure cook Toor Daal for 6-7 people. Add 2 small chopped tomatoes to the pressure cooker.
2. Once cooked, blend the daal with a hand blender for smoother consistency.
3. Add salt to taste. Add water to the Daal so that it is a little more watery than the final consistency you want. As you are cooking and adding spices on low heat, the Daal will become thicker from water boiling off. 
4. Add 1/4 tsp turmeric powder and 1/2 tsp of methi seeds.
5. Vaghar (Temper in cooking oil separately): Asofetida, mustard seeds, one dry red chili, 1/4 tsp red chili powder and 4-5 limbdo leaves. 
6. Add this Vaghar to the daal. Adding red chili powder to the vaghaar brings out the color in the daal.
7. Add juice of one lemon. You can alternatively put Kokum (Proportion would be one kokum/person). I have put Kokum in daal in replacement of lemon and the flavors don't quite turn out the same. If this happens to you as well, feel free to add in juice of lemon, to taste. 
8. Add Cumin/Coriander powder (at least 3 tsp, may require more per taste)
9. Add 3 tsp Jaggery (Gaud)
10. Add 2-3 tbsp Methiya Masalo
11. Allow the Daal to simmer for at least 10-15 minutes and you will see the color changing. Turn it off once you achieve the consistency you want. I will often let my Daal simmer for 30-40 minutes if I have time because that's when the yummy flavors really come together! 

Top with chopped Cilantro, taste your first spoonful and feel those tastebuds going crazy inside your mouth. Yum-my!! 

Tindora Nu Shak (Ivy Gourd Cury)

Serves: 3-4

Ingredients:
Cooking Oil
Turmeric (Haldar)
Asofetida (Hing)
Mustard Seeds (Rye)
Ivy Gourd (Tindora), thinly sliced and washed (I cut each into 6 smaller pieces)
Cumin/Coriander Powder (Dhana/Jeeru Powder)
Red Chili Powder (Laal Marchu)
Salt, to taste

Preparation:
1. Warm some oil in a pan. Add mustard seeds once warm and cover until the seeds are popping.
2. Once mustard seeds are popping, add a pinch of turmeric and asofetida. Add salt to taste.
3. Now add the Tindora. Cover it and keep on low-medium heat. Stir frequently. When you open the cover to stir the vegetable, you will notice that there is steam. If so, turn the heat down to a minimum and allow the vegetables to cook for approximately 10-15 minutes over low heat. 
4. Once the Tindora are tender, add cumin/coriander powder and red chili powder. Now allow them to cook a little bit further without covering the pan (1-2 minutes).
5. You can continue to cook the Tindora for longer if you like them very soft. Alternatively, you can choose to remove them from the heat earlier than what is suggested here if you choose to have them slightly crunchy.

This is one of my favorite dishes, let me know what you think!