Gujrat is one of the most beautiful state of India.Most of the people living in Gujrat are vegetarian. That is reason almost all the famous dishes from Gujrat are veg dishes.Gujrati dishes are mostly sweet,salty and spicy.
Dal Dokhli
Ingredients:
:-250 grams tuver daal,
:-200 grams wheat flour,
:-3 green chilies
:-3 tbsp green chili paste
:-50 grams groundnut
:-1 tbsp Turmeric powder
:-1 tbsp Mustard seeds,
:-3-4 cloves
:-2 cinnamon,
:-2 tomatoes
:-1 tbsp Tamarind
:-Salt To Taste,
:-1 tbsp Garam masala,
:-1 tsp Ajawain
:-4-5 tbsp.Oil,
:-2 tbsp Red chili powder
:- asafetida
:-3-4 tbsp.
:- Ghee.
Preparation:
*To wheat flour add salt, turmeric powder, ajwain, 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.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, 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.
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:-250 grams tuver daal,
:-200 grams wheat flour,
:-3 green chilies
:-3 tbsp green chili paste
:-50 grams groundnut
:-1 tbsp Turmeric powder
:-1 tbsp Mustard seeds,
:-3-4 cloves
:-2 cinnamon,
:-2 tomatoes
:-1 tbsp Tamarind
:-Salt To Taste,
:-1 tbsp Garam masala,
:-1 tsp Ajawain
:-4-5 tbsp.Oil,
:-2 tbsp Red chili powder
:- asafetida
:-3-4 tbsp.
:- Ghee.
Preparation:
*To wheat flour add salt, turmeric powder, ajwain, 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.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, 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.
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Shrikhand
Ingredients:
:-1 kg thick curd
:-3/4 cup powdered sugar
:-a few strands saffron
:-1 tbsp warm milk
:-2 tbsp cardamom powder
:-5-6 Pistachios and Almonds sliced
Preparation:
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, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori, It's a great combination!!
:-3/4 cup powdered sugar
:-a few strands saffron
:-1 tbsp warm milk
:-2 tbsp cardamom powder
:-5-6 Pistachios and Almonds sliced
Preparation:
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, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori, It's a great combination!!
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Khandvi
Ingredients:
:-1/2 cup gms flour (besan)
:-1 cup thin buttermilk
:-Salt To Taste
:-2-3 pinches turmeric powder
:-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 pour 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.
Tasty and also light for stomach
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:-1 cup thin buttermilk
:-Salt To Taste
:-2-3 pinches turmeric powder
:-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 pour 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.
Tasty and also light for stomach
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Undhiyo
Ingredients:
:-6 - 8 cloves garlic
:-3 - 4 baby brinjals
:-6 -8 potatoes small
:-1 tsp turmeric powder
:-5 tblsp oil
:-100 gms yam
:-25 - 30 broad beans
:-4 green chillies
:-a pinch asafoetida
:-2 raw bananas
:-coriander leaves
:-2pcs ginger
:-1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*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.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti
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:-3 - 4 baby brinjals
:-6 -8 potatoes small
:-1 tsp turmeric powder
:-5 tblsp oil
:-100 gms yam
:-25 - 30 broad beans
:-4 green chillies
:-a pinch asafoetida
:-2 raw bananas
:-coriander leaves
:-2pcs ginger
:-1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*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.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti
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