The culinary events we host at the Hacker showroom across the country are filled with aromatic delicacies and help us bring together designers, architects, and customers to interact and explore the latest modular kitchen designs. These cookout sessions are interactive and informative, and they help us offer a demo to showcase the cutting-edge technological solutions that streamline your experience in the kitchen.
The master chefs prepare Indian delicacies at the Hacker modular kitchens, demonstrating how effortless it is to prepare diverse Indian preparations at a Hacker modular luxury kitchen.
In today’s edition, we will take you to our modular kitchen showroom in Ahmedabad, where Chef Chetna Patel will prepare not just one but two Gujarati delicacies for you: Gujarati Patra (a colocasia leaf appetizer) and Sukhadi (a healthy sweet made with wholesome ingredients).
Gujarati Patra and Sukhadi: Cookout @ Hacker modular kitchen in Ahmedabad
Chef Chetna Patel hosts the cookout session in the swanky Hacker modular kitchen showroom in Ahmedabad. The seasoned chef prepares two traditional Gujarati dishes in the luxury kitchen– an appetizer- Gujarati Patra, and a dessert, Sukhadi. Let’s learn about these items before we delve deeper into the recipes.
Gujarati Patra: The Gujarati Patra, also known as the Alu Vadi, is a widely popular dish served as an appetizer, snack, or even as a side dish to the meal. The star ingredient is colocasia leaves coated with a gram flour combination.
Sukhadi: Sukhadi is a traditional Gujarati dessert known as gorpapdi in Rajasthan. It is a simple three-ingredients delectable recipe that gets prepared during festivals.
Now, check out how to prepare these two dishes in your modular kitchen.
Gujarati Patra:
Recipe for Patra:
The Ingredients:
Arbi Leaves – 5 To 6
Besan Flour – 150 Gm
Wheat Flour – 1 Tbsp
Jowar Flour – 1Tbsp
Turmeric Powder – 1 Tsp
Garam Masala -1/2 Tsp
Ajwain – 1/4 Tsp
Roughly Crushed Peanut – 1/4 cup
Dhaniya Jeera Powder – 1 Tbsp
Fennel Seeds – 1 Tbsp
Salt – To Taste
Ginger Chilli Paste -1 Tbsp
Imli Paste – 1 /2Cup
Gud – 1Tbsp
Peanut oil – 3 Tbsp
Water – 1/2 Cup or as Required
Baking Soda – 1 Tsp
Lemon – 1/2
Tadka
Oil – 1/8 Cup
Mustard Seed – 1/2 Tbsp
Sesame Seeds – 1/2 Tbsp
Asafoetida – Pinch
Turmeric Powder – Pinch
Lemon Juice – 1/2 Tbsp
The Method:
Step 1: The crucial step to preparing the Gujarati Patra is to prepare the colocasia leaves or Arbi Leaves. Clean the leaves and remove the vein that runs along the length of the leaves. Wash these leaves thoroughly, ensuring they are clean, and dry them.
Step 2: The second step is to prepare the gram flour paste. For that, take a bowl and add gram flour, wheat flour, jowar flour, half a teaspoon of turmeric powder, garam masala powder, and Ajwain. Crush the Ajwain in your hands before adding it to the mixture.
Now add roughly crushed peanuts. Dhaniya Jeera Powder, fennel seeds, salt to taste, Ginger chilli paste, and imli pulp paste are followed by jaggery or Gud. Now add peanut oil and water. Mix the batter by hand for 2-3 minutes until the batter changes color. When it reaches a thick consistency, add a pinch of baking soda and a dash of lemon juice. Now mix the batter with a light hand.
Step 3: The next step is to spread the batter evenly on each leaf. After spreading the batter on all the leaves, layer them carefully, one on top of the other. Prepare each of the two leaves and make a tight roll. You will steam them next.
Step 4: It is time to get your steamer ready. Grease the plate with oil, place the rolls carefully, and use a brush to grease each roll to ensure they do not dry up when streamed and retain their green color. Place the rolls in the oven in your modular kitchen to steam at 100 degrees for 30–40 minutes.
Step 5: Take out the rolls and cut them into even-sized small pieces.
Step 6: Prepare the tadka by adding oil to a kadai. Add mustard seeds and wait for the mustard seeds to crackle. Once the seeds crackle, add curry leaves, sesame seeds, and a pinch of Asafoetida. Finally, add the steamed patras to the tadka. Mix lightly, ensuring that tadka evenly coats all the patras, and take them off the flame.
Step 7: The final step is to plate the patras and serve them with green chutney.
Sukhadi:
The Ingredients
Ghee – 1 cup
Wheat Flour (Fine) – 2 Cup
Gond – 2 Tbsp
Fresh Malai – 2 Tbsp
Jaggery – 1cup
The Method:
While the chef put the patras to steam in the oven, she quickly whipped up this aromatic and mouthwatering dessert Sukhadi.
Step 1: Heat ghee in a pan and add two cups of flour. Roast the mix on a medium-high flame by stirring slowly but continuously, ensuring it does not get burned. The color of the mixture will change to golden brown, and it will become aromatic.
Step 2: Once the flour turns golden brown, add gond. Mix it lightly and gently roast it until it puffs up. Add fresh malai to the mix. Now add gud or Jaggery and mix well. If the jaggery is hard, then grate it and add.
Step 3: Take the mixture off the flame. Take a greased tray and spread the mixture, leveling it with a spatula. To enhance the flavor, add dry coconut or dried fruits as per preference. Let it cool.
Step 4: Now plate the Sukhadi by cutting it into the desired shape and serve. You can also store them for a couple of days.
With that, this aromatic and yummy cooking session ends. Did you enjoy learning today’s recipes? We are sure you did, and can’t wait to prepare both in your Hacker modular kitchen. Hacker modular kitchens are sturdy and tropicalized. Visit a Hacker kitchen showroom near you today.
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