Gujarati Recipes - Page 2
Sev Ganthia Saag Recipe
Ingredients
1. Ganthia or sev (1c)
2. red chillli powder (1/2tsp)
3. sugar (1/2tsp)
4. oil (1tbsp)
5. finely chopped coriander leaves (1/2tbsp)
6. dhania powder (1/4tsp)
7. amchoor (1/4tsp)
8. asafoetida (2 -3 pinches)
9. garam masala (1/4tsp)
10. cumin seeds (1/2tsp)
11. water (1c)
Method of preparation:-
1. Take a bowl, add all dry masalas in it and then add 1 cup of water. Mix them well.
2. Take a pan, heat oil in it. Fry cumin seeds and asafoetida in it. When the seeds get splutter then add masala mixture dissolve in water. Keep it to simmer for about 3 to 4 minutes. Add sugar in it and mix it.
3. Now add sev or ganthia. Cook it by stirring. When it gets cooked then sprinkle the chopped coriander on it to garnish it. Serve it hot with roti or phulka.
Number of servings – 3
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Curds and Corn Curry Recipe
Ingredients
1. Corn cobs (2 tender)
2. green chillies (4)
3. beaten curds (1c)
4. ginger (1inch piece)
5. garam masala (1/2tsp)
6. cumin seeds (1tsp)
7. dhania jeera powder (1tsp)
8. chilli powder (to taste)
9. salt (to taste)
10. turmeric powder (1/2tsp)
11. coriander leaves (a few sprigs)
12. water (1c)
13. oil (3tbsp)
Method of preparation:-
1. Take ginger and chillies, grind them in a grinder. Take a bowl, add curd in it and beat it with 1 cup of water until it gets smooth.
2. Take corn and finely grate it. Take a pan, place it over heat. Heat 3 tablespoon of oil in it. Then fry cumin seeds in it. When the seeds get splutter then add corn in it and fry them for about 5 minutes by stirring them. Add ginger paste, salt and all the spices in it.
3. Mix it well and cook it. Now add curd in it. Cover the pan and keep it to cook until the corn gets cooked. When the corns get cooked then sprinkle the chopped coriander leaves on it and serve it hot.
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Undhiyo Recipe
Ingredients
1. Baby brinjal (3 to 4)
2. yam or khand (100gms)
3. garlic (6 to 8 cloves)
4. oil (5tbsp)
5. small potatoes (6 to 
6. broad beans or sem fali (25 to 30)
7. turmeric powder (1tsp)
8. scrapped coconut (2tbsp)
9. raw bananas (2)
10. mustard seeds (1tsp)
11. green chillies (4)
12. ginger (2inch)
13. coriander leaves (1c)
14. asafoetida (a pinch)
For Muthiya:-
1. Bengal gram flour or besan (1/4c)
2. fenugreek leaves (1/2c)
3. salt (to taste)
4. green chillies (1 -2)
5. oil (to deep fry)
Method of preparation:-
1. Take potatoes, raw bananas and yam. Wash them, remove the skin and cut them into pieces. Take baby brinjals, wash them and then slit them into 4 parts with removing the skin.
2. Now make the paste of ginger, garlic and green chillies and coriander in grinder. Take a bowl; mix all the ingredients of muthiya in it except the oil. Mix them to make soft dough. Make small balls of dough and then roll them into 1 inch long and ½ inch thick.
3. Take a frying pan, heat oil in it and then deep fry the rolls in it. Drain them and keep them aside. Take sem fali and cut them into 1 inch long.
4. Take a handi, heat oil in it and add mustard seeds and asafoetida in it. When the mustard gets splutter then add ground masala and sem fali in it. Then add the remaining vegetables in layers.
5. Dust turmeric powder and salt over it. Fry it by stirring over high heat. Add 1 cup of water in it, cover the pan and keep it to simmer over low heat for 10 to 15 minutes.
6. Now mix the fried muthiyas in it and again keep it to simmer for about 15 minutes. While cooking, mix the vegetables but do not use spoon to mix. When it gets ready then garnish it with scraped coconut and then serve it.
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Stuffed Bhavnagri Chillies Recipe
Ingredients
1. Bhavnagri chilli, deseeded and slit lengthwise (8 to 10)
For stuffing:-
1. Moong dal, soaked and boiled (1/2c)
2. chopped onions (1/2c)
3. turmeric powder (a pinch)
4. chopped coriander (2tbsp)
5. cumin seeds (1/2tsp)
6. ginger- green chili paste (2tsp)
7. asafoetida (a pinch)
8. oil (2tsp)
9. salt (to taste)
For tempering:-
1. Oil (1 1/2tsp)
2. cumin seeds (1/2tsp)
Method of preparation:-
1. For stuffing mixture:– Take a pan, heat oil in it. Add cumin seeds and asafoetida in it. When the seeds get splutter then sauté onions in it and add turmeric powder, ginger-green chilli paste in it.
2. Then add moong dal, some water and salt in it. Cook it until the dal gets cooked. Add chopped coriander leaves in the dal and keep it aside.
3. Proceed the preparation:- Now take slit chillies and fill them with the stuffing mixture. Take a non stick pan, heat oil in it and then fry cumin seeds in it.
4. Fry them until they get splutter. Saute the stuffed chillies in it over low heat. Cook it until it turns golden brown from all sides. When the bhavnagri chillies get ready then serve them hot with rice and dal.
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Gujrati Dal Dhokali Recipe
Ingredients
1. Wheat flour (200gms)
2. tuvar dal (250gms)
3. ground nuts (50gms)
4. green chilies (3)
5. mustard seeds (1tbsp)
6. tamarind (1tbsp)
7. green chili paste (1tbsp)
8. cashewnut (25gms)
9. tomatoes (2)
10. cinnamon (2)
11. turmeric powder (1tbsp)
12. salt (to taste)
13. brown sugar (100gms)
14. Ajama (1tsp)
15. oil (4 to 5 tbsp)
16. oil (3 to 4 tbsp)
17. cilantro leaves (1/2c)
18. red chilli powder (2tbsp)
19. garam masala (1tbsp)
20. coriander leaves (for garnish)
Method of preparation:-
1. Take a bowl, sieve wheat flour in it. Then add ajama, turmeric powder, red chili powder and salt in it. Mix it well and add oil in it and then knead it to make dough. Keep it aside.
2. Take tuvar dal, wash it and put it in pressure cooker and then cook it for about 3 whitles. Now take off the pressure cooker from the heat.
3. Take a pan, heat 3 to 4 tbsp ghee or oil in it. Add cinnamon and cloves in it and then add mustard seeds in it. Fry them and then add green chilies, curry leaves and asafoetida in it.
4. Now put the Tuvar dal in it and add water of brown sugar and tamarind, garam masala, cashew nuts, ground nuts and red chili powder in it. Mix all these ingredients well.
5. Add 2 cups of water, turmeric powder and salt and tomato pulp in it. Now keep the dal to boil. Take dough and make rotis of it and then cut them into pieces and then put these pieces of rotis in dal.
6. Boil it for about 10 minutes and then take off the pan from heat. Garnish it with coriander leaves and cilantro leaves and then serve the dal dhokali.
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Osaman Recipe
Ingredients
1. Roasted peanuts (2tbsp)
2. red grams divide masoor dal (150gms)
3. curry leaves (12)
4. tamarind pulp (2tbsp)
5. grated jaggery (2tbsp)
6. oil (2tbsp)
7. asafoetida (1 big pinch)
8. fenugreek seeds (1/2tsp)
9. mustard seeds (1tbsp)
10. cumin seeds (1tsp)
11. turmeric powder (1/2tsp)
12. sliced green chillies (4)
13. chopped coriander leaves (2tbsp)
14. water (4tbsp)
15. salt (to taste)
Method of preparation:-
1. Take a bowl, put tamarind pulp in it. Add 4 tablespoon of water in it and then mix it. Take lentils in a bowl, wash them and then keep them to boil in water in a pan and then keep it to simmer over low heat.
2. When the lentils are nearly to cook then add tamarind water, jaggery, green chillies, turmeric, salt and peanuts in it. Keep it to simmer until the lentils get cooked.
3. Take a small pan, heat oil in it. Add mustard seeds in it, when they splutter then mix curry leaves, cumin seeds, fenugreek seeds and asafoetida in it. Now pour this mixture of spices into the dal. Garnish it with chopped coriander leaves and serve it hot.
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Masala Supari Recipe
Ingredients
1. Pot masala (1tbsp)
2. chickai supari (125gms)
3. nutmeg powder (1/4tsp)
4. coconut scrapped (1/2c)
5. cloves (8 to 10)
6. poppy seeds or khuskhus (4tbsp)
7. fennel seeds or aniseed (1c)
8. cardamom (8 to 10)
9. bhardi supari (250gms)
10. vegetable fat or ghee (2tbsp)
Method of preparation:-
1. Take a pan, place it over low heat. Roast poppy seeds, coconut, cardamom, aniseeds and cloves in the pan one by one. Then crush the cloves, cardamom, aniseed and poppy seeds in a grinder.
2. Now take supari and break it into pieces. Take a pan, heat ghee in it and fry the supari in it until it turns golden. Take off the pan from heat and then add the remaining ingredients in it and then mix them well. Keep it to cool and then serve it.
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Masala Puri Recipe
Ingredients
1. Wheat flour (1c)
2. ajwain (1/4tsp)
3. red chili powder (1/2tsp)
4. asafoetida (a pinch)
5. oil (for frying)
6. salt (to taste)
Method of preparation:-
1. Take wheat flour, sieve it in a bowl and then add salt in it. Add all ingredients of masala in the bowl and mix them. Add enough water in it to make dough.
2. Knead the dough to make soft. Cover the bowl and keep it aside for about half an hour. Make small balls of dough and then roll them on flat surface to make puris.
3. Take a kadai, heat oil in it and then deep fry the puris in it. When the puris turn lightly brown in color then drain them and serve them hot with any type of curry.
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Makai Na Bharta Recipe
Ingredients
1. Fresh corns (1kg)
2. tomatoes (3medium)
3. cumin seeds (1/2tsp)
4. onions (3medium)
5. oil (2tbsp)
6. green chillies (6 to 7)
7. garam masala powder (1/2tsp)
8. turmeric powder (1tsp)
9. coriander powder (1tsp)
10. chopped coriander leaves (for garnish)
11. salt (to taste)
12. red chilli powder (1tsp)
Method of preparation:-
1. Take fresh corns and boil them. Take a blender, put the boiled corns in it and grind them coarsely in it. Take onions and finely cut them. Wash and cut the tomatoes and green chilies.
2. Take a kadai, heat oil in it and then add cumin seeds in it and fry them. Add the onions in kadai and fry them until they turn light brown in color. Now add green chillies and fry them for about ½ minute.
3. Add turmeric powder, garam masala powder, red chili powder, salt and coriander powder in it. Mix all these ingredients well. Fry them and then add the tomatoes in it.
4. When the tomatoes get cooked then add little water, salt and corn in it. Fry it by stirring for about 5 to 10 minutes. Garnish it with chopped coriander and serve it hot.
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Lasaniya Batata Recipe
Ingredients
1. Bengal gram flour or besan (1c)
2. oil (2tbsp)
3. yogurt (1/2c)
4. baby potatoes (300gms)
5. chopped garlic (10 cloves)
6. cumin seeds (1tsp)
7. coriander powder (2tsp)
8. garam masala powder (1/2tsp)
9. chopped coriander leaves (1tbsp)
10. red chilli powder (3/4tsp)
11. oil (to fry)
12. turmeric powder (1tsp)
Method of preparation:-
1. Take potatoes, remove the skin and cut them from the center. Take a pan, heat oil in it and then fry potatoes in it until they turn brown over medium heat.
2. Take a kadai, heat 2 tablespoon of oil in it and then fry cumin seeds in it. Then fry the cut garlic in it for about 1 minute. Now add gram flour and fry it over low heat for about 5 minutes. Add garam masala powder, turmeric powder, red chilli powder and coriander powder in it and then fry them for about 1 minute.
3. Take off the kadai from heat and then mix curd and a little water in it. Mix and fry it and then add fried potatoes and chopped coriander leaves in it. Fry them over low heat for about 10 to 15 minutes. Garnish it with chopped coriander leaves.
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