GUJARATI KADHI RECIPE

Ingredients:

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

Seasonings:

1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 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. 

GUJARATI KHAMAN DHOKLA RECIPE

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 - oil
2-3 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 KHANDVI RECIPE

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. 
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  GUAJRATI DAL DHOKALI RECIPE

  
  
  
  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. 

GUJARATI KHICHU RECIPE

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.

MASALA PURI RECIPE

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. 

LASANIYA BATATA RECIPE

Ingredients:

1 cup bengal gram flour (besan)
1/4 tsp turmeric powder
2 tblsp oil
3/4 tsp red chilli powder
1/2 cup yogurt
10 cloves garlic chopped
1 tsp cumin seeds
2 tsp coriander powder
300 gms, baby potatoes
1 tblsp coriander leaves chopped
oil to fry
1/2 tsp garam masala powder

How to make lasaniya batata :

• 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 coriande

RINGAN NU OLOO RECIPE

Ingredients:

6 green chillies chopped
4 tblsp oil
a pinch asafoetida
8 sprigs spring onions chopped
2 medium tomatoes chopped
1 kg brinjal
1/2 tsp turmeric powder
salt to taste
12 sprigs green garlic chopped
1 tsp cumin seeds

How to make ringan nu oloo :

• 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.

UNDHIYO RECIPE