Cluster Beans Foogath Recipe, How to make Cluster Beans Foogath

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Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Cluster Beans Foogath Recipe - with step by step instructions, also known
as gavar foogath.

Author: Maria@flavorsofmumbai.com
Recipe type: Side
Cuisine: Indian, Goan
Serves: 3-4

Ingredients (used american measuring cup,

1 cup = 250 ml)

1 tbsp coconut oil or any refined vegetable oil

250 gm cluster beans/gawar chopped finely

rd cup finely chopped onion/ pyaz

th cup chopped tomatoes/tamatar (optional)

th cup fresh grated coconut/ nariyal

1 tbsp finely chopped green chilies/hari mirch

th tsp turmeric powder/haldi (optional)

salt as per taste

How to make the recipe?

1.

Firstly keep all the veggies chopped and ready for the foogath
recipe.

2.

Heat oil in the pan, once hot add the th cup chopped onion.

3.

Also add the green chilies.

4.

Keep stirring them.

5.

Saute the onion until they become translucent.

6.

Sprinkle the turmeric powder if using. Adding haldi powder is

optional.

7.

If you are using tomatoes add th cup of tomatoes now.

8.

Saute the tomatoes until they appear tender.

9.

It's time to add the 250 gm of chopped cluster beans.

10.

Finally add salt for seasoning.

11.

Stir all nicely.

12.

Cover with a lid and allow to cook.

13.

Alternatively you could cover with a lid containing water.

14.
Keep stirring the beans whichever way you cook them. Cook
until the color and the texture of the cluster ebasn changes.
15.
In case they stick to the bottom just sprinkle some water and
stir. Cluster beans take a longer time to cook atleast about 10-12
mins. Once they are cooked add the fresh grated coconut.
16.

Stir nicely.

17.
Cook for 2 mins more on low heat. Switch off the gas and serve
gawar foogath with dal-rice, pulao or a side dish with any meal.
Cluster beans foogath also goes well when paired with roti, phulkas
or bread.
18.
If you are looking for similar recipes then do check ivy gourd
foogath, french bean foogath, bhindi masala, chole masala, tendli
masala, aloo dry sabzi, aloo pudina sabzi, mushroom tawa masala
and mushroom stir fry recipe.
Notes
1. Adding tomatoes and turmeric powder is optional.
2. If you love spicy food then add some more green chilies.

Dahi Batata Puri Recipe

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Prep time
1 hour
Cook time
20 mins
Total time
1 hour 20 mins
Dahi Batata Puri a famous chat from street of Mumbai.
Author: Maria@flavorsofmumbai.com
Recipe type: Side, Snack
Cuisine: Indian
Serves: 3-4

Ingredients (used american measuring cup, 1 cup = 250 ml)

For the spicy green (teekha) chutney:

2 tbsp water

2 cup of mint leaves (pudina)

1 cup of coriander leaves (dhaniya)

3-4 green chilies or as required (hari mirch)

1 small onion chopped

1 tbsp lemon juice

2-3 garlic cloves (optional)

1 t/s sugar

1 t/s roasted cumin powder

black salt as required

For the sweet (meetha) or saunth chutney:

1 cup pitted dates (khajoor)

2 tbsp tamarind pulp (imli)

t/s kashmiri chili powder

cup jaggery powder (i used organic)

t/s fennel powder (saunf)

1 t/s roasted cumin powder (jeera)

th t/s garam masala powder

th t/s black salt (kala namak)

2 cups water

salt as required
For dahi batat puri:

3 medium sized potatoes boiled and peeled potatoes

18 puffed puris

1 cup sweet (meetha) chutney used for chat

cup spicy (teekha) chutney

2 cup chilled yogurt

1 t/s sugar

1 cup nylon sev

2 t/s red chili powder (I used kashmiri chili powder)

2 t/s roasted cumin powder

1 t/s coriander seed powder

chat masala as required

1 lime juice (optional)

raw mango chopped finely

some chopped coriander leaves

black salt as required

How to make the recipe?

Preparing Green Chutney:

1.

Grind everything into a blender with water until smooth paste is formed. Place it
aside.
Preparing Sweet Red Chutney:

1.

Boil tamarind or dates in water for 3-4 mins. Allow to cool and remove if any seed.

2.

Grind them with a cup of water until smooth.

3.

Take a pan and add the puree.

4.

Add cup water and mix nicely.

5.

Also add jaggery powder, spice powder and salt.

6.

Mix and simmer for 4-5 mins, allow to thicken.

7.

Switch off the gas and allow to cool.

Preparing Dahi Batata Puri:

1.

Firstly boil the potatoes until tender and cooked. Peel and chop them finely. Mix some
chat masala and black salt into it and place aside.

2.

Mix yogurt with little chat masala,sugar, black salt and coriander powder. Beat the
yogurt nicely and allow to chill for an hour before serving.

3.
4.

Keep the sweet chutney, spicy chutney, spices and herbs ready.
Take puffed pooris and place them on the serving dish. Now make a small hole into
the puris to make space for the filling. I cracked a hole in the pooris through the back of a
spoon.

5.

Now stuff each poori with spoonful of potatoes.

6.

Top the stuffing with spicy and sweet chutney as your preference.

7.

Add spoonful of chilled yogurt until it almost fills the puri.

8.

Sprinkle chat masala, roasted cumin powder, black salt and some raw mangoes.

9.

Time to sprinkle some nylon sev and squeeze some lime juice over them.

10.

Finally add chopped coriander leaves and red chili powder.

11.

Serve the dahi batata puri immediately and eat them before it turns soggy.
Notes
1.If you want to make them healthy add some boiled green mung sprouts.
2. You could add some amchur powder instead of lime juice.
3. If you wish you could make the two chutney home or make them home.
4. Serve the dahi batata puri immediately else it would turn soggy and soft.

Farsi Puri with Methi leaves

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Prep time
30 mins
Cook time
20 mins
Total time
50 mins
Farsi Puri with Methi leaves a traditional Gujrati Recipe

Author: Maria@flavorsofmumbai.com
Recipe type: Teatime snacks, vegan recipe
Cuisine: Indian Cuisine, Gujarati Cuisine
Serves: 1 box

Ingredients (used american measuring cup,

1 cup = 250 ml)

2 tbsp oil + 2 cups oil for deep frying the puris

1 cup water Or as required

2 cups of finely chopped fenugreek leaves (methi)

3 cups of organic wheat flour

1 cup of organic refined flour

4 tbsp semolina (rava)

1 tbsp red chili powder (optional)

1 tbsp cumin seed

1 tbsp roasted cumin seed powder

1 t/s turmeric (haldi)

1 tbsp pepper powder

salt as per taste

How to make the recipe?

1.

Combine both the flour, chili powder if using, turmeric).

2.

Also add cumin seed, cumin seed powder, semolina, salt and
pepper powder. Mix all nicely.

3.

Chop fenugreek leaves finely. Combine fenugreek leaves plus

oil with the above mixture.

4.

Knead into a firm dough the dough shouldn't be sticky and soft.
It should be a nice firm dough.

5.

Cover with a damp cloth and allow to rest for ten mins. Ensure
you don't add too much water add little water at a time while
kneading the dough.

6.

Make small balls about inch.

7.

Roll them into round disc but thicker than chapatis. Just roll
them

8.

like mathris little thicker than chapatis. Now pierce them with a
fork on some sides of the puris.

9.

Place a deep bottomed pan with oil on medium heat. Once oil
is hot deep fry the puris until crisp and golden brown form both
sides. Fry them on medium heat else they might get burnt Or
undercooked.

10.
Store them into an airtight container should last you for a
month.
11.

Serve the farsi puris with hot tea Or chat.

Notes
1. The dough should be firm and the discs should be slightly thicker
than chapatis for crispy and better puris.
2. Ensure you don't add too much water while kneading the dough.
Add little at a time and knead else your dough would be too much of
moisture which is not good for making crispy puris.
3. For a variation instead of fenugreek leaves add spinach leaves.
4. I have used organic flour you could use normal flour.
Don't forget to pierce the puris with the fork before frying else they
will puff up and won't be crispy anymore.
5. Calories calculated per serving. This recipe has no cholesterol, low
in sugar and rich in iron.