Gujarati Recipes
Kakdi Nu Raitu Recipe
Ingredients
Yogurt (200gms), roasted cumin powder (1tsp), chopped green chillies (2), salt (to taste), chopped coriander leaves (2tbsp), cucumbers (2 medium).
Method of preparation:-
Take cucumbers, take off the skin and then grate the cucumbers. Squeeze the grated cucumber in muslin cloth to remove the extra moisture. Take a bowl, add yogurt in it and then mix salt, cumin powder, green chillies and coriander leaves in it. Now mix the grated cucumber in the yogurt mixture. Mix it well. Now kakdi nu raitu is ready. Keep it to chill in the refrigerator and then serve it with meal.
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Chhundo Recipe
Ingredients
Raw and deseeded mangoes (1kg), red chilli powder (2tsp), salt (25gms), turmeric powder (2tsp), sugar (600gms), salt (25gms).
Method of preparation:-
Take mangoes, wash them and pat dry them. Take off the skin and then grate them. Take a bowl, add grated mangoes in it and then add all the other ingredients in the bowl. Mix them well. Take a shallow jar of wide mouth, put the mixture in it and then cover the jar with thin cloth. Keep this jar in the sun for about 5 days or until the syrup gets the one thread consistency. Stir the mixture three times a day. We can store this pickle for long time.
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Vagharelo Bhaat Recipe
Ingredients
Diced potatoes (1 1/2c), basmati rice (1 1/2c), cumin seeds (1/2tsp), cinnamon (1stick), cloves (2), diced carrots (1c), green peas (1c), ghee (3tbsp), red chili powder (1tsp), asafoetida (1/4tsp), garam masala (1/2tsp), turmeric powder (1/2tsp).
Method of preparation:-
Take rice, wash them, drain them and then keep them aside. Take a cooker, place it over heat. Heat ghee in it. Fry cumin seeds, cinnamon and cloves in it for about 2 to 3 minutes. Add vegetables, asafoetida and salt in it. Fry them for 1 to 2 minutes and then add chili powder, turmeric powder, garam masala and rice. Again fry them for about 5 minutes. Add hot water of 3 cups in it. Cover it and keep it to cook until the rice gets cooked. Now vargharelo bhaat is ready. Serve it hot with kadhi and papad.
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Gujrati Kadhi Recipe
Ingredients
Besan (4tsp), sour curd (2c), oil (2tsp), chopped green chillies (2), chopped ginger (1/2inch), salt (to taste), coriander leaves (a handful), cinnamon powder (1/2tsp), turmeric powder (1 pinch)
For seasoning:- Curry leaves (a few), cumin seeds (1/4tsp), asafoetida (a pinch) and mustard seeds (1/4tsp).
Method of preparation:-
Take a bowl, beat curd with 2 cups of water in it. Add salt, besan and turmeric powder in it. Mix it well. Grind ginger, cinnamon, green chilies and coriander leaves in a mixer to make a paste. Take a vessel, place it over low heat. Boil the curd mixture in it by stirring it and then add the grounded paste in the vessel. Again boil it. Take a pan, place it over heat. Heat oil in it and then add all the seasonings in it. Fry them until they get splutter. Immediately pour this seasoning mixture over the Gujarati Kadhi. When the kadhi gets ready then garnish it with coriander leaves and serve it hot with rice.
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Sukavni Recipe
Ingredients
Yogurt (1c), string beans (1c), cumin powder (1/2tsp), green chillies (20), oil (for frying), red chilli powder (1/4tsp), salt (to taste), coriander powder (1/2tsp), cluster beans (1 1/2c).
Method of preparation:-
Take vegetable, wash them and then pat dry them. Take a large bowl, add yogurt in it and then add 1 cup[ of water in it. Churn it to make buttermilk. Immerse the vegetables in buttermilk and keep it for about 1 to 2 days. Then take out the vegetables from the buttermilk and then sun dry them. Take a kadai, place it over heat. Heat oil in it for frying. Deep fry the vegetables in hot oil. Drain them and then dust the coriander powder, red chilli powder, cumin powder and salt over the fried vegetables. Serve them hot.
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Gujarati Khandvi Recipe
Ingredients
Gram flour or besan (1/2c), turmeric (2 to 3 tsp), oil (1tbsp), salt (to taste), buttermilk (1c).
For seasoning:- Scraped coconut (1tbsp), mustard seeds (1/2tsp), oil (2tsp), asafoetida (2 pinches), sesame seeds (1tsp), finely chopped coriander (1tbsp), curry leaves (1stalk), finely chopped green chillies (2).
Method of preparation:-
Take a bowl, add gram flour, turmeric and salt In it. Add little water to make the batter of it. Take a heavy pan, place it over heat. Heat oil in it and then add batter in the pan. Cook it for about 7 to 8 minutes by stirring until the mixture gets cooked properly. Take a large plate and then pour a spoonful of cooked mixture in it. Spread thinly the mixture in the plate with the back of spoon. Keep it to cool. When it gets cool then cut it into strips and the roll each strip very carefully. Then place them in serving dish and sprinkle the coriander and coconut all over the khandvi rolls. Take a pan, heat oil in it and add curry leaves, asafoetida, chillies and cumin in it. Then add sesame seeds in it and then pour it at once over the rolls. Now khandvi rolls get ready serve them with garlic chutney.
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Gunda Recipe
Ingredients
Gunda, a kind of berry (500gms), turmeric powder (3/8c), red chilli powder (1/4c), coarsely grounded mustard seeds (1/8c), mango pieces (150 gms), asafoetida (1 big pinch), salt (1/4c), oil (as required) and coarsely grounded fenugreek seeds (3/8c).
Method of preparation:-
Take gunda, cut it and scratch the seeds with knife. Add turmeric powder and salt in it. Take mangoes, wash them and then dry them completely. Cut them into small pieces and then remove the soft seeds. Take a small bowl; mix mustard seeds, fenugreek and turmeric powder in it. Take a pan, place it over heat. Add 2 cups of oil in it and heat it. Keep the hot oil aside to cool it slightly. Then pour the oil over the powders and mix them well. Take a pan, place it over low heat. First slightly heat the salt in it and then heat the red chilli powder in the same pan. Now add it to the oil masala mixture. Then add the mango pieces and gunda in masala. Mix them properly to coat them with masala. Take a glass jar and put the gunda and mango mixture in it. Keep the jar aside for 4 to 5 days. Heat oil in a pan and then keep it to cool. When the oil gets cooled then pour it in the jar of gunda and mangoes. Cover the jar tightly for about a week. Now the pickle is ready to serve.
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Asoondi Recipe
Ingredients
Milk (1 1/2litres), sugar (3/4c), saffron (few strands), pistachios (8 to 10), sunflower seeds or chironji (2tbsp), almonds (1/2c).
Method of preparation:-
Take some warm water in a bowl; soak almonds in it to blanch them. Then take off skin of the almonds. Make the paste of almonds and keep a few of them for decorating the dish. Cut pistachios and almonds into slices to decorate. Take chironji, wash and strain it. Now keep the milk to boil in a pan by stirring. Then reduce the heat to low and keep it to simmer until it gets stick to the back of spoon. Mix the almond paste in half cup of milk or water in a bowl and add this mixture into the milk. Add saffron and sugar in it and cook it until the sugar gets dissolved. When it gets ready then takes off the pan from heat and keep it to chill. Then garnish it with pistachios, almonds and chironji.
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Khajoor Na Ghugra Recipe
Ingredients
Dates, seeded and coarsely grounded (250 gms), milk (1/4c), ghee 91/2c), green cardamoms, powdered (6), sugar (1/2c), coconut desiccated (1/4c), ground poppy seeds (2tsp), ghee (for frying), refined oil (1c), sugar (1/2c) and salt (to taste).
Method of preparation:-
Take a bowl, add flour in it and add ghee of 1 cup in it. Add salt and milk in the flour. Mix it with your hands to make dough. Knead the dough for about 15 minutes to make it soft. Make small balls of dough, cover them and keep them aside. Take a bowl, add ground dates, poppy seeds, green cardamom powder, desiccated coconut and sugar in it. Mix all these ingredients to make a smooth mixture. Take balls of dough and roll them in circular shape. Now place the date mixture on one side of it. Then fold the other side to make its shape like a semi circle. Seal the ends and cut with the cutter. Take a kadai, place it over heat. Heat ghee in it and fry them in hot ghee until they turn golden brown in color. Take them out from kadai and serve them as sweet snacks with tea.
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Gujarati Khicdhi Recipe
Ingredients
Rice (1/2c), oil (3tbsp), peppercorns (1/2tsp), cloves (3-4), asafoetida (a pinch), sliced onion (1med.), potatoes (2cm cubes), ginger paste (2tsp), garlic paste (2tsp), red chili powder (1/2tsp), ghee (2tbsp), turmeric powder (1/2tsp), brinjal (2cm cubes), curry leaves (8-10), whole dry red chilies (2), cinnamon stick (1 inch), mustard seeds (1tsp), split pigeon peas, toor dal and arhar dal (1/2c) and salt (to taste).
Method of preparation:-
Take rice and tuvar dal, wash them together. Soak them in 2 cups of water for about half an hour. Drain and keep it aside. Take a handi, heat oil in it. Add mustard seeds, cinnamon, peppercorns, cloves and whole red chilies. When it starts to crackle then adds asafoetida, sliced onion and curry leaves and then sauté them. When the onions turn light brown then add potatoes, brinjal and ginger and garlic paste. Saute them on low heat for 1 to 2 minutes. Now add soaked rice and dal and then mix it. Add turmeric powder, red chili powder and salt and mix it well. Add 2 cups of hot water and 2 tablespoon of ghee. Mix it and then cook it covered on low heat until it gets cooked. When it gets ready then serve it hot with masala chaas.
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