Corn and Coriander Panki n Methia Keri ~Indian State Gujarat

Corn and Coriander Panki with Methia Keri

Today lets have some Gujarati food. Yes its Gujarat's turn in the Blogging Marathon.

As always let see what Wikipedia( I have mainly used that as my base but some things that I have read elsewhere have crept in) has to say,

Gujarati cuisine is primarily vegetarian.

The typical Gujarati thali consists of roti (rotli in Gujarati), daal or kadhi, rice, sabzi/shaak, papad and chaas (buttermilk). The sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. People in Gujarat eat one or the other type of curry along with rice and roti. Gujarati dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines.

 Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine.

  Many Gujarati dishes are simultaneously sweet, salty like Vegetable Handva, and spicy. Guajarati or people from Gujarat are foodies (If I did not know it my two trips to Ahmadabad have confirmed what I always suspected) and you wind amazing varieties of food. It should therefore not be a surprise that Gujarati cuisine differs from season to season depending on the availability of vegetables.

Spices also vary seasonally. For example, garam masala is used less in summer. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice.

Talk Gujarati food and not have undiu, thepla, gathiya or farsan? 

Corn and Coriander Panki with Capsicum  Chutney

Have you heard of Panki?

 No?  Then read what late Mrs. Tarla Dalal has to say about it, “A wonderful snack to make when corn is in season. While the coriander and green chillies pep up the panki, the innate flavour is heightened by cooking it wrapped in banana leaves. Serve fresh and hot.”

We had this for breakfast needless to say that it has been requested for a repeat. J

Corn and Coriander Panki

Indian State: Gujrat

Recipe Source: Tarla Dalal

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 8 pankis
Ingredients

• 1 cup sweet corn kernels
• 1/4 cup dhania/coriander 
• 2 tsp oil
• salt to taste
• 4-5  green chillies, pieces (adjust as per taste) 
• 2 tbsp rava /semolina  
• 1/4 cup besan /Bengal gram flour
• 16 kele ka patta /banana leaves 
• oil for greasing

For serving:

• Capsicum Chutney
• Methi Kairi

Method to make the Panki:
        

• Wash and cut the banana leaves along the veins keeping the central vein intact. The size can be about 5 inches long.
• Apply a little oil on one side of each banana leaf and keep aside.
• In the mixer with the dry blade pulse the corn kernels, green chillies and coriander, salt to get a fine mixture.
• Transfer to deep bowl add the rava, besan and 2 tbsp of water and mix well. (I needed about 4-5 tblspn)
• Place a banana leaf with the greased side facing up on a non stick tava /griddle and pour 2 tbsp of the batter over it and spread it evenly.
• Cover with side of the greased banana leaf   over it (like you close a book) and press it lightly.
• Cook till light brown spots appear on both the sides of the leaf and the panki in between peels off the leaf easily.
• Repeat steps 3 to 5 to make 7 more pankis.
• Serve immediately with Capsicum Chutney and Methia Keri.

Methia Keri or Methi Kairi

This pickle is made from methi kuria (crushed fenugreek seeds). It’s a incrediable easy pickle to make and you just need things off your pantry. The main ingredient is  Raw mangoes . Apparently it can be made with drained baby mangoes in brine remember to reduce  salt in this recipe.

Like Mrs Dalal says,” Methia Keri is an ideal accompaniment for almost all meals and is also prepared in a jiffy.”

Methia Keri or Methi/Fenugreek Raw Mango Pickle

Methi Kairi/Raw Mango Pickle

Ingredients:

• 1 ½ cups raw mango
• ½ cup methi seeds
• ½ cup chilli powder
• ¼ tsp haldi
• 1 tsp hing
• ½ cup khada namak/sea salt
• ½ cup oil

Method:

• Warm the methi seeds on low flame till you get a light aroma. Switch off the gas immediately. Set aside to cool.
• Once the methi seeds have cooled, in the chutney jar pulse them till you get a very coarse powder. This is your split methi seeds.
• Meanwhile wash and dry the raw mangoes. Cut them in small pieces.
• Mix all the ingredients in a dry bowl.
• Fill it in a dry clean glass jar.
• You can serve it immediately or set aside for 1-2 days before you eat it.

Raw Mango Pickle in Fenugreek  or Methi

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