Posted on: 20-08-09 22:13:18
So I lived in Kenya (where there are many Gujjus) so grown up on some gujju dishes.
Question 1
Anyway with Gathiya generally a cabbage/carot dish is served called sambara or samborro or something like that. Not to be mistaken with the S. Indian sambar that goes with idli.
This sambar is taken with Gathiya and has cabbage and carrots and is a dry dish. Does anyone know how to make this?
Question 2
In Kenya and later in UK, Maru's Bhajia are very popular. This are thin slices of potato cooked in chickpea flour with garlic. Anyway with the Bhajia a tomato chutney is serverd. The tomato chutney has tomatoes (duh), carrots, green chillies, garlic, salt and other stuff. I have tried to duplicate it but I am sure I am doing something wrong as the taste is not the same .. could be the tomotoes. Any Gujjus from UK/Kenya who know the exact recipe.
This is the closest that I could come up with. Please delve a little deeper and make a few tries. If you succeed in making it and enjoying ut, let us know how close you got to the original taste with the recipes.
http://sevenspice.wordpress.com/2009/07/17/sev-tamata-nu-shaaktomato-gravy-with-chickpea-noodles/
Featured Recipes for Maru Bhajia
By mrspandya
* ingredient -potato,gram flour(besan), corriander leaves,green chilly,tomatoes,carrot,oil and salt.
* very very famous in nairobi and very mouthwatering dish just right to entertain.
* about 6-5 medium size potatoes peeled and thinly sliced.put it aside.
* now grate ginger about 4 tsp,green crushed chillies according to your taste.
* now put ginger,green chillies in the potatoes you have kept aside and sprinkle besan (bengal gram flour) about 1 cup ,till all the potatoes are evenly coated with besan and keep it aside for half hour,don't sprinkle water the water from potatoes will marinate everything.
* now add finely chopped green coriander leaves to it and mix well.
* after half an hour add salt according to your taste and just a pinch of soda-bi-car.
* heat oil in a deep pan and fry the bhajias till golden brown.
* for chutney take 2 ripe tomatoes,1 carrot,green chillies according to your taste and grind it in a mixture,add salt to it and serve it with bajias its awesome. One of Nairobis delights.
Good Luck.
Freddie.
Quote:
Originally posted by wall-E
So I lived in Kenya (where there are many Gujjus) so grown up on some gujju dishes.
Question 1
Anyway with Gathiya generally a cabbage/carot dish is served called sambara or samborro or something like that. Not to be mistaken with the S. Indian sambar that goes with idli.
This sambar is taken with Gathiya and has cabbage and carrots and is a dry dish. Does anyone know how to make this?
Question 2
In Kenya and later in UK, Maru's Bhajia are very popular. This are thin slices of potato cooked in chickpea flour with garlic. Anyway with the Bhajia a tomato chutney is serverd. The tomato chutney has tomatoes (duh), carrots, green chillies, garlic, salt and other stuff. I have tried to duplicate it but I am sure I am doing something wrong as the taste is not the same .. could be the tomotoes. Any Gujjus from UK/Kenya who know the exact recipe.
Answer 1 To make sambharo: 1. Cut Cabbage and carrot in thin slices. 2.Take a pan, heat some oil, 3.add musterd seeds and lil bit asafoetida. 4. Add sliced cabbage and carrots (if you like add sliced green chili) and add some turmeric powder and salt as per taste (or if you like can add red chili powder). 5. mix and cook for 2 to 4 minutes. And enjoy with gathiya.
Also I would like to suggest one sambharo which I like most.... is to take an unripe unpeeled papeya(kachu papeyu) grate it and add some turmeric, red chili powder and salt. mix with hand and enjoy with gathiya and fried chili.
This explains in detail on the bhajia. The chutney explanation is too simple. That recipe won't get you the same taste as in Kenya. Maybe its the tomatoes there. Also I know there is garlic in the chutney which is not mentioned in the post.
Quote:
Originally posted by ftfl
This is the closest that I could come up with. Please delve a little deeper and make a few tries. If you succeed in making it and enjoying ut, let us know how close you got to the original taste with the recipes.
http://sevenspice.wordpress.com/2009/07/17/sev-tamata-nu-shaaktomato-gravy-with-chickpea-noodles/
Featured Recipes for Maru Bhajia
By mrspandya
* ingredient -potato,gram flour(besan), corriander leaves,green chilly,tomatoes,carrot,oil and salt.
* very very famous in nairobi and very mouthwatering dish just right to entertain.
* about 6-5 medium size potatoes peeled and thinly sliced.put it aside.
* now grate ginger about 4 tsp,green crushed chillies according to your taste.
* now put ginger,green chillies in the potatoes you have kept aside and sprinkle besan (bengal gram flour) about 1 cup ,till all the potatoes are evenly coated with besan and keep it aside for half hour,don't sprinkle water the water from potatoes will marinate everything.
* now add finely chopped green coriander leaves to it and mix well.
* after half an hour add salt according to your taste and just a pinch of soda-bi-car.
* heat oil in a deep pan and fry the bhajias till golden brown.
* for chutney take 2 ripe tomatoes,1 carrot,green chillies according to your taste and grind it in a mixture,add salt to it and serve it with bajias its awesome. One of Nairobis delights.
Good Luck.
Freddie.
Hi Wall-E,
just a side question, have u been to Maru's bhajia on ealing rd,london?
I understand taste can not be duplicated at home. But for chutney recipe from above post, I would suggest to add garlic, dhania powder (dhanajiru), red mirchi in mixture and boil it for 10-15 min. and then cool it before serve.
and for sambharo, as u r saying to eat with ganthiya its the papaiya one and not cabbage one as far as I know.
Hi, In reply to your 1st question..
Question 1
Anyway with Gathiya generally a cabbage/carot dish is served called sambara or samborro or something like that. Not to be mistaken with the S. Indian sambar that goes with idli.
This sambar is taken with Gathiya and has cabbage and carrots and is a dry dish. Does anyone know how to make this?
This is the ideal recipe for a sambharo.
Take Cole slaw (The ready made that you get in the local stores) or you could finely slice cabbage and like wise grate carrots together. You could also add finely sliced capsicums too if you like the taste. Wash all the vegetables well. Sprinkle a little salt to taste on them and let it stand aside for some time say roughly 15 minutes or so. Then transfer this into a colander or a mesh, and squeeze out the water as much as you can. This will kind of wilt the vegetable. After that take a little oil in a pan and heat it and and add mustard seeds, after they crackle, add a pinch of hing and then a little haldi and add the cabbage mixture and mix well. Turn off the heat immediately. Add the chopped green chillies as per your taste and add a dash of lemon juice and bit of sugar. Mix well and you have your sambhaaro ready. If you want it really spicy, add the chopped green chillies after you add the haldi to the oil.
Enjoy
