Then drain water and keep aside. Soak tamarind in 2 cups of warm water, keep aside.

Heat oil in a pressure cooker. Add mustard seeds, let it splutter add curry leaves and fenugreek seeds.

Fry for 2 mins. Add onion and tomato saute till tomatos raw smell leaves.

Now add all the remaining veggies and saute well, Sprinkle salt,turmeric,sambar powder and hing. Fry for 5mins.

Add rice and dhal now. Extract 2 cups of tamarind water and add it to the veggies.

Now add 3.5 cups of water.

Close the lid and pressure cook up to 6-7 whistles (till rice and dal become mushy). Allow pressure to release, open and garnish with coriander leaves.

Drizzle 1 tbsp ghee and mix well. Drizzle the remaining ghee just before serving.

Note: I have used 2 cups of tamarind water and 3.5 cups of water for 1 cup of rice and 1/2 cup dal mixture.

Don`t be doubtful on the 5.5 cups of water it will be perfect.

If you don`t want too mushy rice, then 5 cups will do. Recipe: Sharmis Passions RELATED RECIPES Keerai sambar Pressure cooker sambar rice Tomato sambar Tiffin sambar with moong dal Gujarati style sambar Ingredients: 1 cup - rice 1/2 cup - tur dal 1 tbsp - oil 1 tsp - mustard seeds 1/2 tsp - fenugreek seedsv Curry leaves, a few Asafoetida - a pinch 1/4 tsp -turmeric powder Tamarind, a small lemon-sized ball 1.

5 tbsp - sambar powder 2 tbsp - ghee Coriander leaves, to garnish 5.5 cups - water 6 to 8 - onions (shallots) halved Vegetables: 1 - carrot, chopped 1 - tomato 1/4 cup - peas 1 - potato,chopped (less)

Make a paste of ginger, chillies, cinnamon and corainder leaves. Boil the curd mixture on slow heat and stir constinuosly.

Add the ground paste, and boil again. Heat oil in a pan, add all seasonings.

Fry until they splutter. Pour this seasonings over guajarati kadhi.

Garnish with corainder leaves and serve hot with rice (less)

Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.

Store in airtight container and use as required. Will keep good upto 2 months.

To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well.

Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil.

Add to batter. Mix all ingredients except red chilli powder and coriander.

Pour immediately in a 6" diam. greased plate.

Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.

Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney (less)

Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously.

When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon.

Use circular outward movements as for dosas. When cool, cut into 2" wide strips.

Carefully roll each strip, repeat for all plates. Place in a serving dish.

For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan.

Add cumin, asafoetida, curry leaves and chillies. Add sesame seeds and immediately pour over khandvi rolls.

Serve with garlic chutney (less)

In a bowl, mix the dal and rice with the turmeric powder, peppercorns, 4 1/2 cups of water and salt. Pressure cook for 3 to 4 whistles and set aside for 20 minutes till the steam has been released.

Remove from the pressure cooker, add the ghee and mix well.Serve khichu hot with kadhi and papad (less)

Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender. Place in the refrigerator.

Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds (less)

Add the churned curd, turmeric powder and salt. Boil on a high flame and then simmer for 15 minutes.

Set aside. For pakoras: Finely chop onions and green chillies.

Make a thick batter by mixing gram flour with onions, green chillies, salt, oil and water. Deep fry in small portions.

Add these pakoras in kadhi. After adding pakoras boil kadhi for five minutes, add sugar & simmer for a minute.

Garnish with fresh chopped coriander & serve with hot rice. RELATED RECIPES Paneer kathi rolls Braised Salmon Sikkimese steamed Momos Mediterranean tomato oats soup Chicken Muchboos Ingredients: 6 cups curd 5 tsp Gram flour 1 tsp Mustard seed 1/2 tsp Turmeric powder 2 Green chillies chopped 1-inch piece: Ginger (finely chopped) 1/2 tsp Asafoetida powder 6 tsp Oil 3 cups Water 1 tbsp sugar Salt to taste (less)

Chop the garlic cloves finely. Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves.

Fry till they pop up. Add the dal with 2 cups of water and salt.

Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.

When the tuvar dal is cooled add lemon juice and serve (less)