Gujarati Recipes

KERI NO CHHUNDO

2008-04-03T08:15:00.000-07:00

Ingredients:

2 tsp red chilli powder2 tsp cumin powder25 gms salt1 kg mangoes (raw and deseeded)2 tsp turmeric powder600 gms sugar

Preparation:

· Take off and grate the mangoes.
· Combine the grated mangos with rest of the ingredients evenly.
· Spread the mixture in a shallow wide mouthed jar and cover with a thin cloth.
· Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily.
· This pickle lasts for a very long time.

SURAT NU UNDHIYU

2008-04-03T08:14:00.000-07:00

Ingredients:

6 - 8 cloves garlic3 - 4 baby brinjals6 -8 potatoes small1 tsp turmeric powder5 tblsp oil100 gms yam (kand)25 - 30 broad beans (sem fali)4 green chillies2 tblsp coconut scrapeda pinch asafoetida2 raw bananas1 cup coriander leaves2 inch ginger1 tsp mustard
For Muthiya 1/4 cup Bengal Gram Flour (besan)1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi)1/2 cup 1/2 inch Ginger 1 - 2 Green Chillies1-2 Oil to deep fry Salt to taste

Preparation:
· Wash, take off and dice potatoes, yam and raw bananas.
· Wash brinjals and slit them into four without cutting the stem.
· Make a paste of garlic, green chillies and ginger and mix cut coriander.
· Mix all the muthiya ingredients except oil and prepare a firm dough.
· Divide into small portions and shape each into one-inch long half-inch thick rolls.
· Deep fry in hot oil, remove and keep aside.
· String beans and cut into one-inch long pieces.
· Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
· When mustard seeds crackle mix in ground masala and broad beans.
· Put the rest of the vegetables in layers one on top of the other.
· Sprinkle salt and turmeric powder.
· Stir fry for five minutes on high flame heat.
· Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
· Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
· Shake the vegetables occasionally but do not use a spoon to stir.
· Serve hot decorated with scraped coconut

TINDORA NU SHAAK

2008-04-03T08:12:00.000-07:00

Ingredients:

2 tblsp oil250 gms gherkins (tindora)2 tblsp jaggery grated1 1/2 tsp cumin powdersalt to taste a pinch asafoetida1/2 tsp mustard seeds1/2 tsp turmeric powder1 1/2 tsp coriander powder

Preparation:
· Wash, dry and slice the tindora thinly.
· Heat up oil in a kadhai, mix in mustard seeds and asafoetida.
· When it starts to crackle mix in tindora slices and stir fry on low heat up for 5-7 minutes.
· When cooked mix in all the masala and jaggery and stir fry on high flame heat up for 2-3 minutes.
· Take off from heat up when crunchy and serve hot.

RINGAN NU OLOO

2008-04-03T08:11:00.000-07:00

Ingredients:

6 green chillies chopped4 tblsp oila pinch asafoetida8 sprigs spring onions chopped2 medium tomatoes chopped1 kg brinjal1/2 tsp turmeric powdersalt to taste 12 sprigs green garlic chopped1 tsp cumin seeds

Preparation:

· Roast the brinjals till the outer skin is charred.
· Put them in water and then take off the skin.
· Mash the pulp.
· Heat up oil.
· Mix in cumin seeds and stir fry for a while.
· Mix in cut green garlic, spring onions and green chillies.
· Stir fry for 2 minutes.
· Mix in cut tomatoes, turmeric powder, asafoetida, salt and the pulp of brinjals.
· Stir fry for few minutes and serve hot. The color of this bharta is green.

OSAMAN

2008-04-03T08:10:00.000-07:00

Ingredients:

2 tblsp coriander leaves chopped2 tblsp peanuts roasted4 green chillies sliced150 gms red grams divide (masoor dal)1/2 tsp turmeric powder1 tsp cumin seeds1 tblsp mustard seeds1/2 tsp fenugreek seeds12 curry leaves a big size pinch asafoetida2 tblsp oil2 tblsp jaggery grated2 tblsp tamarind pulp

Preparation:

· Dilute the tamarind pulp in 4 tblsp of water and see that there are no lumps.
· Wash the lentils and bring them to boil in 200 ml water, then simmer.
· When nearly done, mix in turmeric, tamarind water, green chillies, jaggery, peanuts and salt.
· Simmer (boil slowly at low temperature) until dal is cooked.
· Heat up the oil in a small pan, mix in the mustard seeds when they crackle, mix in cumin seeds, asafoetida, fenugreek seeds and curry leaves.
· Take off the heat up after a minute and pour out the oil and spices into the dal.
· Serve hot decorated with coriander leaves.

KHAJOOR NA GHUGRA

2008-04-03T08:09:00.000-07:00

Ingredients:

1/4 cup milk1/2 cup ghee2 tsp poppy seeds ground6 green cardamoms powdered200 gm dates (seeded and coarsely grounded)1 cup refined flour1/4 cup coconut desiccatedghee for frying salt to taste 1/2 cup sugar

Preparation:
· Rub 1/2 cup ghee into the flour.
· Mix in a pinch of salt and milk and prepare dough.
· Smoothen and knead the dough well for 15 minutes.
· Make small balls and keep covered.
· Prepare a smooth mixture of poppy seeds, desiccated coconut, ground dates, green cardamom powder and sugar.
· Make small balls of even size.
· Roll out maida balls into small rounds.
· Put the date stuffing on one side, fold to look like semi circle and seal the edges.
· Cut edges with fluted cutter.
· Make all the ghugras similarly.
· Heat up ghee in a pot and deep fry in batches till golden brown.
· Drain.
· Serve as sweet snack

KAKDI NU RAITU

2008-04-03T08:08:00.000-07:00

Ingredients:

200 gm yogurt2 tblsp coriander leaves choppedsalt to taste 2 green chillies chopped2 medium cucumbers1 tsp cumin powder roasted

Preparation:
· Take off and grate the cucumbers.
· Put in a muslin cloth and squeeze to extract extra moisture.
· Mix everything yogurt, cut coriander leaves, cut green chillies, cumin powder and salt.
· Mix in the grated cucumbers just before serving.
· Serve chilled.

BASOONDI

2008-04-03T08:07:00.000-07:00

Ingredients:

1 1/2 litremilksaffrona few strands 1/2 cup almonds8 - 10 pistachios8-10 3/4 cup sugar2 tblsp sunflower seeds (chironji)

Preparation:
· Soak almonds in warm water to blanch.
· Take off the skin.
· Reserve a few for garnishing and make a paste of the rest.
· Slice almonds reserved for decorate and pistachio nuts.
· Wash and strain chironji.
· Bring milk to a boil, stirring continuously.
· Simmer (boil slowly at low temperature) over low heat up till milk coats the back of the spoon.
· Stir in almond paste dissolved in half a cup of water or milk and mix well.
· Mix in sugar and saffron and stir fry till sugar gets fully dissolved.
· Chill and serve decorated with pista, chironji and almonds

MAKAI NA BHARTA

2008-04-03T08:06:00.000-07:00

Ingredients:

1 tsp coriander powder1 tsp turmeric powder1 kg fresh corns1 tsp red chilli powder2 tblsp oil3 medium tomatoes1/2 tsp garam masala powder3 medium onions1/2 tsp cumin seeds6 - 7 green chilliessalt to taste coriander leaves cut for garnish

Preparation:
· Boil the whole corn, take off the niblets and grind it coarsely in a blender.
· Take off and finely cut the onions.
· Wash and cut the tomatoes.
· Wash and cut the green chillies.
· Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
· Mix in cut onions and stir fry till light brown.
· Mix in cut green chillies and stir fry for 1/2 minute.
· Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
· Stir fry for few seconds and mix in cut tomatoes.
· When tomatoes are cooked mix in corn, salt and little water.
· Stir fry for another 5-10 minutes.
· Serve hot decorated with cut coriander.

LEELVA NO BHAAT

2008-04-03T08:05:00.000-07:00

Ingredients:
2 tblsp coriander leaves chopped2 tblsp green chilli paste2 red chillies whole2 cup rice3 tblsp oil1 tsp mustard seeds1 sprig green garlic chopped1/2 tblsp ginger pastesalt to taste a pinch asafoetida250 gms broad bean seeds (leelva)

Preparation:

· Clean, wash and soak the rice for half an hour.
· Remove away all the water.
· Heat up oil in a kadhai.
· Mix in mustard seeds, asafoetida and broken red chillies.
· When they start to crackle mix in leelva and ginger and green chilli pastes.
· Stir fry for a minute.
· Mix in rice.
· Stir fry for few minutes.
· Mix in four cup of boiling water.
· Lower the heat up to simmer (boil slowly at low temperature) and stir fry until all the water has been absorbed. Serve hot, decorated with cut coriander and cut green garlic.

LASANIYA BATATA

2008-04-03T08:04:00.000-07:00

Ingredients:

1 cup bengal gram flour (besan)1/4 tsp turmeric powder2 tblsp oil3/4 tsp red chilli powder1/2 cup yogurt10 cloves garlic chopped1 tsp cumin seeds2 tsp coriander powder300 gms, baby potatoes1 tblsp coriander leaves choppedoil to fry 1/2 tsp garam masala powder

Preparation:
· Take off the potatoes and slit from the centre, but do not split.
· Heat up oil and fry till golden on medium heat.
· Heat up 2 tblsp of oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
· Mix in cut garlic and stir fry for a while, but do not let it brown.
· Then mix in gram flour and stir fry for another five minutes on a slow heat.
· Mix in coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one minute.
· Take off the kadhai from heat up and mix in yogurt, a little water.
· Mix and stir fry again.
· Mix in half the cut coriander and the fried potatoes.
· Stir fry on a very slow heat up for 10-15 minutes.
· Serve hot decorated with the remaining cut coriander.

KHAMAN KAKDI

2008-04-03T08:03:00.000-07:00

Ingredients:

salt to taste 1 tsp lemon juice2 tblsp coconut scrapeda pinch asafoetida2 tblsp oil100 gm bengal gram divide (chana dal)1/2 tsp mustard seeds2 - 3 green chillies4 - 5 curry leaves1 tsp sugar powdered1 inch ginger250 gm cucumbers2 tblsp coriander leaves chopped

Preparation:
· Dry roast the chana dal for 2-3 minutes on a high flame heat up and then soak in water for 8-10 hours.
· Remove and dry grind coarsely.
· Take off the cucumber and shred.
· Mix in salt and leave it aside in a round dish for half an hour.
· Take off the ginger and grind it with green chillies.
· Remove out all the water from the cucumber.
· Mix chana dal, cucumber, ginger-green chilli paste and little more salt if required.
· Mix in cut coriander leaves, scraped coconut, lemon juice, powdered sugar and mix well.
· Heat up oil in a pan.
· Mix in mustard seeds, asafoetida and curry leaves.
· When it starts crackling, mix in this tempering on salad and mix.

BATATA BHAJI

2008-04-03T08:02:00.000-07:00

Ingredients:

2 Eggplants, long & thin2 Potato 3 Tomatoes Salt To Taste 1 tsp Red chilli powder 1 tsp Corainder powder 1/2 tsp Garam masala 1 Pinch Turmeric powder 3 tbsp Oil 3 cups Water 1/2 tsp Sagar 2 tsp Corainder leaves

Preparation:

· Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
· Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
· Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
· Cover with a lid and simmer the heat. Cook until the vegetables are done.
· Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice.

VAGHARELO BHAAT

2008-04-03T08:01:00.000-07:00

Ingredients:

1 1/2 cups Basmati rice 1 1/2 cups Potatoes, diced 1 cup Green peas 1 cup Carrots, diced 2 cloves 1 stick Cinnamon 1/2 tsp Cumin seeds 1/4 tsp Asafoetida (hing) 1/2 tsp turmeric powder 1 tsp Red chilli powder 1/2 tsp Garam masala 3 tbsp GheeSalt To Taste

Preparation:
· Wash and drain the rice. Keep aside.
· Heat the ghee in a cooker, add the cloves, cinnamon, cumin seeds and fry for 2-3 minutes.
· Add the asafoetida, vegetables and salt and stir for few minutes
· Add the turmeric powder, chilli powder, garam masala and rice and stir again for 5 minutes till it is evenly mixed.
· Add 3 cups of hot water, cover the lid. Cook using the weight.
· Serve vargharelo bhaat hot with kadhi and papad.

TOOR DAAL

2008-04-03T07:59:00.000-07:00

Ingredients:

1 cup Tuvar (Toor) Daal1 Pinch Turmeric Powder Salt To Taste 1 Lemons 1/2 tsp Jaggery 1 Pinch Asafoetida 1 tbsp Ghee 2 Dry Red Chillies 1/4 tsp Cumin Seeds 3 Garlic Cloves

Preparation:

· Pressure cook tuvar dal with sufficient water and turmeric powder.
· Mash the dal, after it has been cooked.
· Chop the garlic cloves finely.
· Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
· Add the dal with 2 cups of water and salt.
· Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
· When the tuvar dal is cooled add lemon juice and serve.

CHEVTI DAAL

2008-04-03T07:58:00.000-07:00

Ingredients:

1/4 cup Chana dal1/4 cup Moong dal1/4 cup Tuvar dal 1/2 Inch Ginger 2 Grated Green chillies1 chopped Onions 1 chopped Tomatoes3 chopped Garlic cloves, minced Salt To taste1 Pinch Turmeric powder2 tbsp Oil 1 tbsp Lemon Juice 3 tbsp Corainder leaves

Seasonings:

2 Dry red chillies 2 Broken Cloves 2 Bay leafs1 Pinch Asafoetida

Preparation:

· Soak all the dals for one hour and pressue cook the dals. Keep aside.
· Heat oil in a pan, add the seasonings. Fry until they turn brown.
· Add chopped ginger, garlic, chillies and fry for 4-5 minutes.
· Add onions and tomatoes, salt, turmeric powder and cook until done.
· Mash the dals. Add the dals with 2 cups of water. Simmer the flame and let the dal boil for few minutes.
· Add the lemon juice, corainder leaves and stir well.
· Serve hot with rice and papads.

SHRIKHAND (Sweet Golden Yogurt)

2008-04-03T07:57:00.000-07:00

Ingredients:

1 kg thick curd 3/4 cup powdered sugar a few strands saffron 1 tbsp warm milk 2 tbsp cardamom powder (elaichi)
For the garnish
Pistachios and Almonds

Preparation :

· Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
· Rub the saffron into the warm milk until it dissolves.
· Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
· Place in the refrigerator.
· Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds

MASALA PURI

2008-04-03T07:56:00.000-07:00

Ingredients:

1 cup - Wheat flour 2 tsp - Oil + Frying Salt to taste 1/4 tsp - Ajwain 1 pinch - Asafoetida 1/2 tsp - Red chilli powder

Preparation:

· Sieve the wheat flour and salt.
· Mix all the ingredients and knead to firm dough adding enough water.
· Cover and keep the aside for half an hour.
· Take small lumps of dough and roll into small puris.
· Heat oil in a kadhai and deep fry the puris.
· Serve masala puri hot with curry of your choice

KHICHU

2008-04-03T07:55:00.000-07:00

Ingredients:

1 lb Floury potatoes 1 tbsp Tamarind pulp 1/4 cup Water 2 tsp Brown sugar 1 1/2 tbsp Ghee or oil 1/2 tsp Black mustard seeds 1/2 tsp Ground turmeric 1/2 tsp Cayenne or ground chili pdr 1 tsp Ground coriander 1 tsp Ground cumin 1 tsp Salt 2 Fresh green chilies, seeded And thinly sliced 2 tbsp Desiccated coconut

Preparation:

· Wash and soak the moong dal and rice together. Drain.
· In a bowl, mix the dal and rice with the turmeric powder, peppercorns, 4 1/2 cups of water and salt.
· Pressure cook for 3 to 4 whistles and set aside for 20 minutes till the steam has been released.
· Remove from the pressure cooker, add the ghee and mix well.Serve khichu hot with kadhi and papad.

KHANDVI

2008-04-03T07:53:00.000-07:00

Ingredients:

1/2 cup gms flour (besan) 1 cup thin buttermilk Salt To Taste 2-3 pinches turmeric powder 1 tbsp Oil

For seasoning:

2 tsp Oil 1 tsp Sesame seeds 1/2 tsp Mustard seeds 1 tbsp Coconut scraped 1 tbsp Coriander finely chopped 2 pinches asafoetida 2 green chillies finely chopped 1 stalk curry leaves

Preparation:
· Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
· Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
· Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
· When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
· Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
· Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
· Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

KHAMAN DHOKLA

2008-04-03T07:52:00.000-07:00

Ingredients:

1 cup rice 1 cup urad dal 1 cup yellow moong dal 3 cups sour buttermilk 2 green chillies crushed fine 1/4 tsp - ginger grated fine 1/2 tsp - soda bicarb 2 tbsp - oil2-3 pinches red chilli powder 1/2 tbsp - coriander finely chopped Salt To Taste

Preparation:
· Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
· The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
· Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
· Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
· Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
· Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
· Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
· Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney

GUJARATI KADHI

2008-04-03T07:51:00.000-07:00

Ingredients:

2 Cups Sour Curd 4 tsp Besan 1/2 inch Ginger, chopped 2 Green chillies, chopped Salt To Taste Handful Corainder leaves2 tsp Oil 1 Pinch Turmeric powder 1/2 tsp Cinnamon powder

Seasonings:

1/4 tsp Cumin seeds 1/4 tsp Mustard seeds Few Curry leaves1 Pinch Asafoetida

Preparation:

· Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
· Make a paste of ginger, chillies, cinnamon and corainder leaves.
· Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
· Heat oil in a pan, add all seasonings. Fry until they splutter.
· Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

GUAJRATI DAL DHOKALI

2008-04-03T07:49:00.000-07:00

Ingredients:
250 grams tuver daal, 200 grams wheat flour, 3 green chilies 3 tbsp green chili paste 50 grams groundnut 25 grams cashewnut, 1 tbsp Turmeric powder 1 tbsp Mustard seeds,3-4 cloves 2 cinnamon, 2 tomatoes 1 tbsp Tamarind 100 grams brown sugar,Salt To Taste,1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder asafetida 1/2 cup cilantro leaves 3-4 tbsp. Ghee.
Preparation:
· Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
· Wash tuver dal and pressure cook it for three whistles.
· Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
· When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
· Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
· Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
· Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.
Note: Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry

DAAL PARATHA

2008-04-03T07:42:00.000-07:00

Ingredients:

1 cup Wheat flour 2 tsp Oil Salt To Taste
For the filling
1/2 cup Yellow moong dal 1/2 tsp Cumin seeds 1 pinch Turmeric powder 1 pinch Asafoetida 1/2 tsp Red chilli powder 2 tsp Oil Salt To Taste Oil As needed

Preparation:

· Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
· Soak moong dal for one hour. Wash and drain all the water.
· Cook the moong dal 1 cup of water.
· Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
· Cook until the dal mixture is dry. Let it cool.
· Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
· Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
· Serve daal paratha hot with curry.

MOONG DAL CHAKLI (Spicy Crunchy Spirals)

2008-04-03T07:38:00.000-07:00

Ingredients:

2 cups rice flour 1/2 cup Mung Dal paste 2 tsp oil 1/4 tsp turmeric 1/2 tsp carom seeds (ajwain) or cumin seeds 1 red chili powder (optional) Salt To Taste oil for frying water as required

Preparation:

· Cook the mungdal to a paste like consistency .
· In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
· Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.
· Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
· Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
· Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
· Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
· Cool moong dal chakli completely before storing in an airtight container.