Gujarati Recipes
Gujarati Khichu Recipe
Ingredients
Water (1/4c), floury potatoes (1lb), brown sugar (1tsp), tamarind pulp (1tbsp), black mustard seeds (1/2tsp), cayenne (1/2tsp), ghee or oil (1 1/2tbsp), ground cumin (1tsp), seeded and thinly sliced fresh green chillies (2), Desiccated coconut (2tbsp), salt (1tsp).
Method of preparation:-
Take a bowl, mix rice and moong dal in it. Wash and soak it and then drain it. Take a pressure cooker; add rice and dal mixture in it. Add peppercorns, salt, turmeric powder and 4 ½ cup of water in it. Cook it for about 3 to 4 whistles and then take off the cooker from flame and keep it aside. Then take it out from the cooker and mix ghee in it. When the khichu gets ready then serve it hot with kadhi and papad.
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Golpapadi Recipe
Ingredients
Whole wheat flour or gehun ka atta (1c), poppy seeds (1tsp), ghee (5tbsp), desiccated coconut (1tsp), cardamom powder (1/4tsp), jiggery (3/4c).
Method of preparation:-
Take a thali of 6 inch diameter, grease it with oil and then sprinkle the poppy seeds on it. Take a frying pan, melt ghee in it and then add wheat flour in it. Cook the flour in it until it changes its color to golden brown by stirring it. Take off the pan from heat and then add coconut, cardamom and jiggery in it. Mix it well. When the jiggery gets mixed then spread this mixer into the thali of poppy seeds. When the mixer is still warm then cut it into diamond shapes. When it gets cool then store in a air tight jar.
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Farsi Puri Recipe
Ingredients
Crushed ajwain (1 tea spoon), crushed black pepper (1 tea spoon), wheat flour (250 gms), oil, whole jeera (1 tea spoon), salt to taste.
Method of preparation:-
Take a bowl, add some wheat flour in it. Then a add oil, crushed black pepper, whole jeera, salt and ajwain and a little water. Mix all ingredients with your hands to make dough. Knead the dough to make it soft. Keep it for half an hour. Then make small balls of dough and then roll them on flat surface to make the puris. Take a frying pan, heat oil in it and then deep fry the puris in it. When they get fried then take them out in a dish. Keep them to cool and then store them in a container. Enjoy these Farsi puris with tea.
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Fada Ni Khichdi Recipe
Ingredients
Split yellow gram or yellow moong dal (1c), green peas (1c), diced onions (1c), broken wheat or gehun ka fada or dalia (3/4c), cauliflower florets (1c), diced potatoes (1c), whole peppercorns (1/2tsp), green chilli-ginger paste (1tbsp), turmeric powder (1/2tsp), salt (to taste), chili powder (1tsp).
For Tempering:- Ghee (3tbsp), asafoetida (1/2tsp), cumin seeds (1tsp), cloves (3), cinnamon (1stick).
Take moong dal in a bowl, wash it properly and then soak it along with the dalia for about 15 minutes. Take a pan; put 4 cups of water in it. Boil it and keep it aside. Now take a pressure cooker and put it on flame and put ghee in it. Add cumin seeds, cinnamon, asafoetida, and stir it. Now just add all the ingredients in the cooker along with the dalia and dal and cook it for about 5 minutes with a constant stirring. In pressure cooker add hot water and let it cook till it whistles 3-4 times. Open the pressure cooker after the steam is escaped and stirs the khichdi thoroughly. If it is needed then put some hot water so as to mix the dalia and dal well and is served hot.
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Ek Toap Na Dal Bhaat Recipe
Ingredients
Uncooked rice (2c), asafoetida or hing 92 to 3 pinches), potatoes (5small), onions (10small), turmeric powder (1/4tsp), soda bi-carb (2 pinches), toovar dal (1c), ghee (4tbsp), small brinjals (4 to 5), green peas (3/4c).
Mixed Masala Mixture:- Coriander- cumin seed powder (4tsp), grated fresh coconut (1/2), sugar (4tsp), salt (to taste), chopped coriander (4 to 5 tbsp), chilli powder (2tsp), asafoetida (a pinch), sugar (4tsp).
Method of preparation:-
Take potatoes, onions and brinjals. Make criss-cross slits on them and then fill them with masala mixture. Keep aside the remaining masala mixture. Take rice and dal, wash them. Take a pan, heat ghee in it. Add toovar dal and asafoetida in it and then fry it for about 2 minutes. Add turmeric powder, soda bi-carb and water about 2 cups in it. Cover the pan and keep it to cook for about 5 to 7 minutes. Add vegetables and cover them with rice and then keep it to cook. Take a vessel, boil water in it and then add a pinch of turmeric powder and salt in it. Pour this water in parts over the rice and cook until the rice gets cooked. Now add the left over masala mixture over the cooked rice. Thn serve them hot with ghee and buttermilk.
Number of servings – 6
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Doodhi Theplas Recipe
Ingredients
Whole wheat flour or (gehun ka atta), oil (1tsp), chilli powder (1 1/2tsp), salt (to taste), turmeric powder (1/2tsp), bottle gourd (3/4c), low fat curds (1/2c).
Method of preparation:-
Take a bowl, add all the ingredients in it and then add water to make dough. Knead the dough to make it soft. Make small balls of equal size of dough. Then roll the dough balls in circular form. Take a non stick pan, place it over heat. Now cook the theplas on hot pan until it gets brown spots on its surface. Then take off the theplas from the pan and serve them hot.
Makes about 15 theplas.
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Chole Methi Dhokla Recipe
Ingredients
Chole dal or moong dal (1c), asafoetida (1/4tsp), soda bi-carb (2pinches), oil (2tsp), baking powder (1tsp), green chillies 950, fresh curds (2tbsp), fresh fenugreek leaves (2c).
Method of preparation:-
Take a bowl; soak the dals in it for about 4 hours. Take a mixer, add the soaked dal and green chilies in it and then grind it by adding a little water. Add salt and asafoetida in it. Add oil, baking powder and curd in it and then mix it to make a batter. Keep it aside for about 2 to 3 hours. Now take methi leaves, dust salt and soda oven the leaves. Now take ring mould tins, place the leaves in it and then fill the mould with batter. Steam the moulds for 5 to 7 minutes. When methi dohkla gets ready then take it out from mould and serve them hot with green chutney.
Number of servings – 6 to 8
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Bajra Dhokla Recipe
Ingredients
Bajra atta (1 small katori), garlic (6 pods), oil (2tbsp), asafoetida (a pinch), wheat, jowar or rice atta (1/4tsp), water (1/2glass), chopped coriander leaves (a bunch), fresh ground coconut (3tsp), oil (2tsp), jeera (a pinch),rye (a pinch), sour curd (4tbsp), ground green chillies (1tbsp), soda bi-carb (a pinch), salt (a pinch).
Method of preparation:-
Take a large bowl, mix jowar atta, bajra atta, rice and wheat in it. Then add soda bi-carb, curd, salt, asafoetida, oil and water in it. Mix all these to make thick batter. Keep this mixture aside for about 4 hours. Make the paste of garlic pods by grinding them and add it to the batter. Take a shallow pan; put 1 litre of water in it. Cover the pan and place over flame to boil. Now grease a thali with oil and then add 3 to 4 tsp of batter to it. Place the thali over the pan for steaming until the batter gets fluffy and soft. Check it after about 15 minutes with a knife whether the doklas are cooked. Now take off the thali from heat and keep it to cool. Then pour the baghar of oil, rye and jeera. Sprinkle the chopped coconut and coriander leaves on the top. When the bajra dokla gets ready then serve it hot with chutney.
Number of servings – 4
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Bhinda Ni Kadhi Recipe
Ingredients
Bengal gram flour (2tbsp), curd (2c), cumin seeds (1tsp), grated ginger (1tsp), cinnamon (1stick), cloves (2), green chillies, slit (2), curry leaves (5 to 6), salt (to taste), sugar (to taste), oil (1tbsp), asafoetida (1/4tsp), oil (1tbsp), and Bhindi cut into small pieces (1 1/2c).
Method of preparation:-
First take a pan, add 1 tablespoon of ghee in it. Heat the ghee in it and then cook Bhindi in it until it gets soft. Take off the pan from heat and keep it aside. Take a bowl, add curd in it and then mix gram flour in it. Mix it well to avoid the lumps formed. Take a large pan, heat oil in it and then add cumin seeds, cinnamon and cloves in it. Fry them and then add curry leaves, grated ginger, asafoetida and green chillies in it. Now add curd and flour mixture in the pan and then add about 1 ½ cup of water in it. Mix it until it starts boiling. Add cooked Bhindi in it. Reduce the heat to low and keep it to simmer for about 15 to 20 minutes. Now add salt and sugar in it and keep it to simmer for about 10 to 12 minutes. When it gets ready serve it hot with khicdhi.
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Tindora Nu Shaak Recipe
Ingredients
Gherkins or tindora (250gms), cumin powder (1 1/2tsp), asafoetida (a pinch), coriander powder (1 1/2tsp), turmeric powder (1/2tsp), mustard seeds (1/2tsp), salt (to taste), grated jiggery (2tbsp) and oil (2tbsp).
Method of preparation:-
Take tindora, wash it, dry it and then cut it into slices. Take a kadai, place it over heat. Heat oil in it. Then add mustard seeds and asafoetida in the kadai and fry them in oil. When the seeds start to sputter then add the tindora slices in it and fry them for about 5 to 7 minutes over low heat. When the tindora gets cooked then add jiggery and masala in it. Fry them by stirring for 2 to 3 minutes until the tindora slices get crispy over high heat. Now take off the kadai from heat and serve it hot.
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