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Bhakris is prepared differentlyin every Gujarati home. It has avaried textures, thickness andmost often a made from amixture of flours. Almost every

Gujarati and Marathi homemakes them with either wheatflour or jowar flour or both.Bhakri has a crispy outer layerand soft inside. They can behad plain with pickles andyogurt or with Doodhi ChannaDal Nu Shaak, which is a familyfavorite.

Makes: 10 bhakri'sIngredients2 cups whole wheat flour4 tablespoons ghee2 teaspoons sesame seeds orajowan seeds or cumin seeds

teaspoon red chilli powder(optional) teaspoon ginger powder orfresh grated ginger (optional)salt to tasteMethodIn a wide bowl, combine the

flour, ghee, cumin seeds,ginger, red chilli powder andsalt. Add water a little at a timeand knead into very firm dough.Cover and set aside for 15minutes.

Preheat an iron skillet onmedium heat. Divide the doughinto 10 equal portions. Roll outeach portion into a 4 inchdiameter circle. Place the rolled

dough on the heated skillet onmedium heat. Cook each rolledportion on both sides untilgolden brown, putting lightpressure using a wooden press,so the insides cook evenly.

You will notice brown spotscoming on very quickly if youyour heat is very high. So takecare and cook it evenly onmedium heat. Optionally, manyfamilies cook the Bhakris inghee to make it flakier. Bhakrialso travels well, so if you havea long distance journey this

would be an ideal bread to dipinto your Cha.

Ingredients

3 cups chopped tomatoes

1/2 tsp cumin seeds (jeera)1/2 tsp asafoetida (hing)

1/2 tsp chopped ginger1/2 tsp turmeric powder (haldi)

1 1/2 tsp coriander-cumin seeds(dhania-jeera) powder1 tspsugar1 1/2 cups thick sev2 tbsp oilsalt to taste

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Method

1.Heat the oil, add the cuminseeds, asafoetida and ginger and

stir 30 seconds.2.Add the tomatoes, turmeric

powder, coriander-cumin seedpowder, sugar and salt and

simmer for a while.3.Just before you wish to serve,

add the sev and mix well.

4.Serve hot with chapatis.

Tips

1.Make this as close to servingtime as possible.

Sev tameta nu shaak is a

popular Gujarati style sweet and

sour tomato curry prepared with

tomato, sev, onion and other

Indian curry spices. In this

recipe, first tomatoes, onion and

spices are sauteed in oil and

then steam cooked with water,

sev is added only toward its final

stage of preparation. Serve itwith paratha and thepla for a

delicious meal.

Ingredients:

5 medium size Red Ripe Tomatoes, cho

1/2 cup Nylon Sev or Thick Sev

1/2 teaspoon Cumin Seeds

1/4 teaspoon Mustard Seeds

1 medium size Onion, finely chopped,

1 teaspoon Ginger-Garlic Paste

1 Green Chilli, finely chopped

2 teaspoons Sugar

1/2 teaspoon Red Chilli Powder

1/4 teaspoon Turmeric Powder

1 teaspoon Dhania, coriander Powder

1/4 teaspoon Garam Masala

2 tablespoons Coriander Leaves, finely

2 tablespoons Cooking Oil

to taste Salt

1/2 cup Water

Directions:

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1.

Heat oil in a kadai over

medium flame. Add

mustard seeds and cumin

seeds; when they begin

to splutter, add choppedonion and saut until it

turns light brown. Add

ginger-garlic paste and

chopped green chillies,

saut for 15-20 seconds.

2.

Add chopped tomatoes

and saut them for a

minute.

3.

Add and mix salt, sugar

and turmeric powder.

Cook on medium flame

for 2-3 minutes.

4.

Add 1/2 cup water, mix

well and cook on low

flame until tomatoes

become soft (around 4-5

minutes). Stir in between

occasionally.

5.

Add red chilli powder,

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garam masala, dhania

powder and sev.

6.

Mix well and cook for 1-2

minutes. Turn off the

flame.

7.Transfer prepared sevtameta nu shaak to aserving bowl and garnishwith green corianderleaves. Serve it hot withchappati, thepla orparatha.

Tips and Variations: If you want more gravy, then

add more water because sevabsorbs the water of gravy.

Adjust quantity of red chill

powder, and green chillaccording to your taste tomake a more or less spicy.

Taste: Tangy and spicyIngredients400 gmscondensed milk3 cups besan (bengal gram flour)2 tbsp milk

a fewsaffron (kesar) strands1 cupgheechopped almonds

(badam)andpistachios forgarnishing

Method

1.Combine milk and besan well

,mix well and keep aside for 30minutes.2.Heat ghee in a pan, add the

besan and saute for 12 minutes.

3.Add the condensed milk andcook with while stirringcontinuously for 15 minutes ortill the mixture thickens.

4.Add the saffron, mix well and

remove from the flame and pourthe mixture into a greased plateand garnish with almonds.

5.Cool and cut into desired pieces.

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