Fada ni Khichdi

This is what Food & Wine had to say about Swati Snacks

Swati Snacks, in the bustling Tardeo area, is one of many places in town that serve snacks, an afternoon tradition in Mumbai. When we arrive at 4 p.m., the room is packed and we have to wait 10 minutes for a table. With its simple menu and its streamlined industrial design—long steel benches and a granite floor—this is a no-frills restaurant. The cuisine here is Gujarati, from the neighboring Gujarat region, which is known for its vegetarian dishes, deep-fried foods and slightly sweet flavors (cane sugar, or jaggery, is a staple). Rashmi orders the paanki—garlicky, lacy rice pancakes steamed in banana leaves—and I decide to try the dal dhokli, an Indian lasagna of sorts made with peanuts and chickpea flour and served in a bath of lentils. There are so many flavors in each dish, but they meld beautifully. I'm reminded of advice I've heard often: "To find the best vegetarian food in town, look for a place run by Gujaratis."

Dadaji's Masala Curry

Vegetables
Potato- 2 (med size) cut in chip shape
French beans – 30 cut in diamond shape
Capsicum- 1 cut like chips shape
Cauliflower – ¼ big pieces with some stem
Carrot- 2 chips. thin
Onion- 2 chips
Tomato- 2 chips
Peas
Coriander don’t chop..just take leaves with little stem
Green chillies- 2 very small pieces
Garlic- 10 cloves

Paste
Peanuts – 20
Clove - 3
Cinamon- 1
Cumin- ½ spoon
Bay Leaf - ½
Sesame - ½ spoon
Take all these in a open pan and roast lightly

Grind them with the garlic and a little water. Keep aside

In a vessel put 4 spoons oil
Add mustard seeds ¼ spoon, cumin seeds ¼ sp, fenugreek seeds ¼ spoon
Add onion and mix well. Then add French beans, potatoes, cauliflower, capsicum, carrots,peas one after another mixing well.
Put salt, turmeric, red chilli powder, dhanajeeru,. Mix evenly
Add water so that the level of water is about 2-3 inches above the veg.
Put plate on the vessel(with water in it). Let it simmer
After it starts boiling, add tomatoes, 2 sp sugar, ½ lemon juice, coriander, and put the masala paste.
Mix and cover similarly. Allow to get cooked
In case more gravy is needed, use the water in the plate ur using to cover the vessel.
Its now ready to eat.

Malbar Curry

Masala
½ coconut grated
1 table spoon coriender seeds
11/2 teaspoon cumin seeds
3 sticks cinnamon
3cloves
3pepper corns
5 cloves garlic ( optional )
10 kashmiri chillies
3 teaspoons khuskhus
1 big onion slice
1 teaspoon ghee

Method
Heat the ghee and fry all the ingredients for abt 2 mins.
Grind to a paste with a little water

Curry
2 big tomatoes
3 teacups mixed boiled vegetables (carrots, cauliflower, green peas potatoes)
1 tablespoon fresh cream
½ teaspoon sugar
3 tbsp ghee
salt to taste

Method
Soak tomatoes in hot water for 10 mins, grate to a pulp
Heat ghee and fry masala paste for a min.
Add tomatoes , veg, n ½ teacup of water n boil for 5 mins
Add sugar, cream n salt

Serve hot with jeera rice