All the way from Surat

Surati food is very selective,'' Manjari Gordhandas tells us, every thing has to be very soft. Whether it is the dhoklis, or the vegeta...

Surati food is very selective,8221; Manjari Gordhandas tells us, 8220;every thing has to be very soft. Whether it is the dhoklis, or the vegetables or the rice, everything must be very tender and easy to chew. Not for us the basmati rice with each grain separate. We prefer the Surti kolam, with its smaller grains which lends to a softer preparation. When making the matki dal, we prefer to remove the skins although we know that it is doing away with the essential vitamins.8221;

Another speciality of their cuisine is the combination of different vegetables and dals which makes for good nutrition. For example doodhi is combined with chana dal or matki. Gourd with bananas. Beans with methi and so on. One of their best-loved dishes is the undhiya, which is a combination of various stuffed vegetables cooked over a bed of Katargam papri. Prepared specifically on a sigri, this is a winter delicacy since the papri is available only during those months.

8220;There is not much of frying and seasoning involved, spices are minimal. So the blend of sugar, salt and spices have to be really fine-tuned to achieve that perfect taste,8221; adds Manjari8217;s husband Arvind, who is a keen gourmet. In fact as Manjari admits, 8220;He is the one who has honed my skills to perfection.8221;

Manjari loves to cook and host unusual parties all the time. Her chaat is slurped up by her friends, who say that no one can make undhiya like she does and her desserts too, are simply superb.

But there is more to her cooking than mere taste. Manjari is very health conscious and makes sure that the food she cooks has very little oil in it. Here, she gives us three unusual recipes which do not involve frying at all, but are lip smacking all the same.

Fansi ma methi bhaji na muthia Methi leaf muthias in beans Ingredients: 250 gms French beans cut fine, 1/2 bunch methi leaves cleaned and chopped fine, 2 small cups coarse wheat flour if unavailable, mix 1 1/2 cups sooji with 1/2 cup flour, 3 green chillies finely chopped, 1 1/2 tsp oil, salt and sugar to taste.

Method: Boil the beans in a cupful of water along with a pinch of soda bi-carb, salt and sugar.

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While it is boiling, mix the washed methi with the flour, chillies, salt and oil and press lightly to form oblong balls muthias.

Carefully drop these muthias one by one onto the boiling beans, so that they do not break. Simmer further until the beans are tender and the muthias too, have absorbed some of the water. Serve hot with chopped coriander leaves.

Muth DhoklaIngredients: 3 cups sprouted muth matki, 1 1/2 cups wheat flour, 3 tsp oil, 1/2 tsp chilli powder, 3 green chillies crushed, pinch of asafetida, salt and sugar to taste. Method: Boil matki with 4 cups of water and a pinch of soda bi-carb. Halfway through, remove the skin which will automatically rise to the top. When matki is tender, add salt, sugar, green chillies and chilli powder.

To the flour add salt, oil, asafetida and chilli powder and mix lightly with fingers to form a medium dough Do not knead. Divide into tiny balls and press each on your palm to form rupee coin-sized rounds dhokli. Keep aside on a plate. and drop one by one carefully into the vessel in which the matki is boiling. Add 2 more cups of water to prevent formation of lumps and simmer on low flame till the dhoklis are tender.

Garnish with coriander leaves before serving.

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Sanbhariya turiya ane paka kelam shak Stuffed ridge gourd and bananas.
Ingredients: 3 large ride-gourds, 2 bananas.
For filling: 1 cup grated coconut, 1/2 bundle coriander leaves chopped fine, 3 crushed green chillies, 1/2 turmeric, a pinch of asafetida and soda bi-carb, salt and sugar to taste.

Method: Peel the gourd, wash and cut into 3/4 inch round wheels. Carefully slit one side of each piece. Repeat the procedure for bananas, but keep the skin intact. Carefully stuff the filling into each piece of gourd and banana and keep aside.

In a vessel boil 1 cup water and slowly add the gourd pieces one by one. After it shrinks, add the bananas. Add salt and sugar to taste and simmer on low heat till tender and the water is almost absorbed.