Diwali special snacks recipe | Diwali nashta recipe |Suvali recipe gujarati | kharkhariya recipe |
Recipes in this Video
Suvali, also known as Malabar spinach, is a traditional dish from the coastal regions of India, particularly Kerala. It is often prepared during the monsoon season when the leaves are plentiful. This dish highlights the use of local, seasonal ingredients and is cherished for its unique flavor and health benefits. In modern times, variations of Suvali are enjoyed across India, adapting to different regional spices and cooking methods.
Ingredients
- ●suvali leaves
- ●onions
- ●tomatoes
- ●garlic
- ●ginger
- ●green chilies
- ●cumin seeds
- ●mustard seeds
- ●turmeric powder
- ●coriander powder
- ●red chili powder
- ●salt
- ●oil
- ●cilantro
Instructions
- 1Wash suvali leaves thoroughly and chop coarsely.
- 2Heat oil in a pan over medium heat until shimmering.
- 3Add mustard seeds and cumin seeds; cook until they start to pop.
- 4Add chopped onions and sauté until translucent, about 5 minutes.
- 5Stir in minced garlic, ginger, and green chilies; cook for 2 minutes until fragrant.
- 6Add chopped tomatoes and cook until they soften, about 5-7 minutes.
- 7Sprinkle in turmeric, coriander, and red chili powders; stir well to combine.
- 8Add the chopped suvali leaves and mix thoroughly with the spices.
- 9Cover and cook for 5-7 minutes until leaves wilt down.
- 10Season with salt to taste and mix well.
- 11Garnish with chopped cilantro before serving.
Ingredient Alternatives
suvali leaves
Healthier: spinach
Cheaper: kale
Spinach provides a similar texture and flavor profile.
mustard seeds
Healthier: cumin seeds
Cheaper: black pepper
Cumin seeds can add a similar warmth and flavor.
Techniques
Equipment
Also Known As
Kharkhariya is a traditional dish from the Indian subcontinent, particularly popular in North India. It is often prepared during festive occasions and family gatherings, showcasing the rich culinary heritage of the region. The dish emphasizes the use of aromatic spices and slow-cooking techniques, allowing the flavors to meld beautifully. In modern times, variations of Kharkhariya can be found across different regions, reflecting local ingredients and preferences.
Ingredients
- ●mutton
- ●onions
- ●ginger
- ●garlic
- ●tomatoes
- ●yogurt
- ●green chilies
- ●coriander powder
- ●cumin powder
- ●red chili powder
- ●turmeric powder
- ●garam masala
- ●fresh coriander
- ●salt
- ●oil
Instructions
- 1Heat oil in a large pot over medium heat until shimmering.
- 2Add sliced onions and sauté until golden brown, about 10-15 minutes.
- 3Stir in ginger and garlic paste; cook until fragrant, about 2-3 minutes.
- 4Add chopped tomatoes and cook until softened, about 5-7 minutes.
- 5Incorporate green chilies, coriander powder, cumin powder, red chili powder, and turmeric powder; cook for 2-3 minutes.
- 6Add mutton pieces and sear until browned on all sides, about 8-10 minutes.
- 7Stir in yogurt and mix well; cook for 5 minutes to combine flavors.
- 8Pour in enough water to cover the meat; bring to a boil.
- 9Reduce heat to low, cover, and simmer for 1.5 to 2 hours until mutton is tender.
- 10Check seasoning and adjust salt as needed; add garam masala and mix well.
- 11Cook uncovered for an additional 10-15 minutes to thicken the sauce.
- 12Garnish with fresh coriander before serving.
- 13Serve hot with rice or bread.
Ingredient Alternatives
yogurt
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt provides creaminess with fewer calories.
mutton
Healthier: chicken
Cheaper: pork
Chicken is leaner and more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup semolina
- ●1/2 tsp salt
- ●1/2 tsp baking powder
- ●1/4 cup sugar
- ●1/2 tsp cardamom powder
- ●1/4 cup water (or as needed)
- ●Oil for deep frying
- ●Powdered sugar for dusting (optional)
Instructions
- 1In a mixing bowl, combine all-purpose flour, semolina, salt, baking powder, sugar, and cardamom powder.
- 2Gradually add water to the dry ingredients and knead to form a smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- 3After resting, divide the dough into small balls (about the size of a golf ball).
- 4Roll each ball into a small circle (about 3 inches in diameter) on a floured surface.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, carefully slide one puri into the oil. Fry until it puffs up and turns golden brown, about 1-2 minutes on each side.
- 7Remove the puri with a slotted spoon and drain on paper towels to remove excess oil.
- 8Repeat the frying process for the remaining puris.
- 9If desired, dust the puris with powdered sugar before serving.
Equipment
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