Gujarat on plate
Indian thali restaurant in the city celebrates Kathiyawadi food festival with traditional dishes and specialities from Saurashtra.Updated: Jun 08, 2011 15:55 IST
If you thought Gujarati food was all about dhoklas, theplas and khakhras, it is time that lesser known culinary secrets from the state be revealed. The Kathiyawadi Food Festival at pan-Indian thali restaurant Rajdhani does just that — bringing sweet as well as spicy dishes from the Saurashtra region of the state
“There had been a demand from guests for authentic Gujarati food that is not easily available in many restaurants. So we decided to hold this fest,” says Aji Nair, assistant vice president, food and beverage division, Mirah Hospitality.
Green delicacies Some of the delicacies that the outlet is serving during the festival include Ringan Nu Oloo (a preparation of roasted skinned brinjals and potato curry), kathiyawadi masala khichdi, undhiyu, chokha ni kheer among others.
“All these traditional dishes require long hours to perfect. Since our experienced cooks originally belong to villages in Gujarat, we are able to provide authentic flavours,” Nair says. With both sweet and spicy options available for many dishes, Nair explains that both Gujarati and non-Gujarati guests can enjoy the rich flavours.
He says, “Our Gujarati curries are available in both forms. Gujaratis, who are unable to cook these dishes at home because it’s a tedious process, will appreciate these specialities.” He adds, “Even though the raw materials are hard to get, we have tried our best to replicate the traditional preparations”
The Kathiyawadi Food Festival is on till June 12 at all Rajdhani outlets in the ity — Palladuim, Ghatkopar (W) and Mulund (W).
Try your hand at these home-made speciality recipes from Kathiyawadi
Kathiyawadi Masala Khichdi
Cooking Time : 30-35 minutes
Servings : 4
Rice : 1 cup
Green onion : 3 medium sized
Garlic : 2
Beans : ½ cup, chopped
Green peas : ½ cup
Brinjal : 1 medium sized
n Tomato : ½ cup, chopped
Curry leaves : 8 - 10
Green Chilli : 3, chopped
Red chilli : 2 table spoon
Asafoetida (Hing) : a pinch
Salt : to taste
Garam masala : ½ tsp
Turmeric powder : ½ tsp
Mustard seeds : 1 tsp
Jeera : 1 tsp
Oil : 3 tbsp
Ghee : 2 tblsp
Peel and chop the vegetables.
Wash and soak the rice for half an hour. Drain the water.
Fry onions in ghee and oil. When the onions are light brown, add cumin seeds, minced garlic and green chillies. Add red chilli powder, turmeric powder, mustard seeds and garam masala powder
Put in rice and fry for 2-3 minutes. Add beans, green peas and brinjal to it.
Pour warm water till about two inches above the rice. If the water dries, add more.
Add salt and hing. Simmer till rice is cooked.
Garnish with coriander leaves
Serve hot with dahi or curd.
Ringna no hollo (Preparation of roasted skinned brinjals)
Preparation Time : 20 minutes
Cooking Time : 10-15 minutes
Servings : 4
Brinjals : 1 kg n Oil : 3 tbsp
Cumin seeds : 1 tsp n Onions : 3 medium size, chopped
Ginger : 2 inch pieces n Green Chilles : 2, chopped
Red Chilli powder : 2 tsp
Salt : to taste
Tomatoes : 4 large, chopped
Fresh coriander leaves : 1 ½ tbsp, chopped
Wash, pat dry and prick the brinjal. Roast over open flame until skin scorches and starts peeling off. Remove skin and mash.
Heat oil and add cumin seeds.
Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted brinjals.
Cook for 7-8 minutes over medium heat, stir continously.
Add salt and tomatoes. Cook on medium heat for 7 -8 minutes or till oil separates.
Garnish with chopped coriander leaves.
First Published: Jun 08, 2011 14:43 IST