Category Archives: Gujarati

Ras No Fajeto (Mango Kadhi)

Ras no Fajeto

Fajeto or ras to fajeto as it is addressed is a mango flavored Gujarati kadhi. Yogurt whisked with mango pulp and gram flour is tempered with spices like cinnamon, ginger powder, cloves etc and served with hot puris. Mango season in Gujarati homes means mangoes for lunch breakfast and dinner and may be in between for snacks too. When I first heard of this dish, I was very skeptical ( I hate sweet flavors in main course, especially with rice) but the taste won me over. Mango kadhi might not sound appetizing if you are not a mango lover but if you like Gujarati food, this dish is worth a try.

mango kadhi ingredients

The richer the aroma of mangoes, the flavorful fajeto you will have. Ratnagiri or alphonso are the best choices for this kadhi.if you want to add more flavor you can replace the water in buttermilk with the water from mangoes (from peels and stone). You can adjust the sugar in this dish depending on the sweetness of mango pulp and as per taste. You can even replace sugar with jaggery. For the pulp, I would recommend a thick and strained pulp.

tempering for Fajeto

The dry spices especially ginger powder (saunth) complements the mango flavor very well. Try not leaving that out if you are short of ingredients. You can use oil instead of ghee for the tempering. Some people roast and powder the cinnamon, cloves, and dry ginger, but I like the taste with whole spices (I can take them out once I have the desired flavor).

While fajeto can be eaten with rice too, I love it with hot puris.

Fajeto

Ingredients

Serves 2

  • 5 cup butter milk (1/2cup yogurt+1 cup water)
  • 1/2 tbsb gram flour (besan) besan
  • 1/4 cup mango pulp
  • 2-3 pinches turmeric
  • 1/2 tsp red chilli powder
  • 1 tsp sugar
  • Salt to taste

For Tempering

  • 1 tbsp ghee
  • ¼ tsp mustard and cumin seeds
  • 1 dry red chilli
  • 1 green chilli
  • 4 cloves
  • 1 piece of cinnamon
  • 1/4 tsp dry ginger powder (saunth)
  • 8-10 curry leaves
  • 1 inch piece of ginger grated

Recipe

Combine the ingredients for fajeta in a bowl and whisk well. Make sure there are no lumps. Keep aside.

Heat ghee in a kadhai or thick bottomed pan. Add cumin and mustard seeds. Once the seeds crackle, add the curry leaves, dry red chilli, green chilli, cloves, cinnamon, ginger powder, and grated ginger. Sauté for 5-10 seconds. Add the yogurt mix and continue stirring till the mixture comes to a boil. You can do this on high flame too. Once the fajeta comes to boil, reduce the flame and cook it for 2-3 minutes. Serve hot with puri or rice.

Dabeli

Dabeli

Dabeli is a famous street food in Gujarat and Mumbai. This gujarati version of burger is filled with spiced potatoes, sweet, spicy, and sour chutneys and fresh pomegranates. Usually smeared with butter and served hot. Post wedding dinners can be disasterous if you are served puri-sabji and kheer combo for 5-6 dinners in a row. Dabeli was a big respite when one of my husband’s cousin made it for dinner for us. This was the first time I enjoyed a snack with sweet taste. She is a pro at making lip smacking snacks and I have borrowed this recipe from her to share it on Vegetarian Khana.

Potato filling

The potato filling is layered in a plate with edges and then cut into portions. The common layers are potato and spice mixture, masala peanuts, fresh coriander, pomegranate, and sev. Some people add fresh grapes too. If you want to prepare the masala ahead, add the pomegranate and sev layers in the end so that the sev does not get soggy.

Chutneys for Dabeli

Dabeli is filled with three different types of chutneys. Sweet, spicy, and sour. You can layer the chutneys and toppings on the dabeli as per taste. I like to use fresh red chillies for the garlic chutney but if that is not available you can use red chilli powder. These chutney can be made ahead and refrigerated. Left over chutney can also be stored for few days.

Dabeli layered with fillings

You can make your dabeli healthier by using the whole wheat or multi grain burger buns. Substitute the butter with olive oil. I did not see a major difference in taste when I made these substitutions. Just spread the chutneys evenly, add the potato filling and press the dabeli a little while cooking. Dabeli can be enjoyed both hot and cold.

Dabeli

 

Ingredients

  • 4 pav/burger buns
  • 4-5 tbsp garlic chutney
  • 4-5 tbsp coriander chutney
  • 4-5 tbsp sweet chutney
  • 4-5 tbsp thin sev
  • 4 tbsp pomegranate
  • Butter to cook the dabelis

For filling

  • 1 ½ tbsp dabeli masala
  • 2 potatoes boiled and roughly mashed
  • 1 onion chopped
  • 2-3 pinches turmeric powder
  • 4 tbsp masala groundnuts
  • 3-4 tbsp chopped coriander
  • 1 tbsp oil
  • Salt to taste

For the garlic chutney

  • ¼ cup peeled and chopped garlic
  • Salt to taste
  • 1 fresh red chilli (substitute this for 1 tbsp red chilli powder if fresh red chilli is not available)

For coriander chutney

  • ½ cup chopped coriander
  • 1 tbsp groundnuts
  • 1 tsp lemon juice
  • Salt to taste

Recipe

For the coriander chutney

Grind all the ingredients to a smooth paste using little water. Keep aside.

For garlic chutney

Grind all the ingredients to a smooth paste using little water. Keep aside.

For the filling

Heat oil in a kadhai or non-stick pan. Add the onions and cook for 1-2 minutes till the onions are translucent. Add the potatoes, turmeric, dabeli masala, and salt. Mix well and cook for 2-3 minutes.

Transfer the mixture to a round or square plate with edges and fill it evenly. Add a layer of masala groundnuts and top with a layer of chopped fresh coriander. Cut the filling in four portions and keep aside. If masala groundnuts are not available, you can make them at home. Just roast the groundnuts in very little oil and add salt and red chilli powder.

To make dabeli

Slice the pav/bun into two pieces. Spread approximately 2 tsp each of coriander chutney and sweet chutney on one side and 2 tsp garlic chutney on another side. You can spread more/less chutneys as per taste. Add a portion of the potato filling and top it with approximately 1 tbsp of fresh pomegranate and 1 tbsp sev. Close the bun and brush it with butter on both sides.

Heat a tava or non-stick pan. Cook the dabeli on both sides pressing it lightly. Serve immediately with sweet chutney, coriander chutney, or ketchup.