Gujrati Recipes

Discussion in 'Cuisines of India' started by Pravina, May 7, 2006.

  1. pinkiy

    pinkiy New IL'ite

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    hi
    i am new to this forum,bu t i love this series og gujarathi recipes,cna u please
    post the gujarthi recipe for the various usal like kala chana,or moong etc

    thankx
     
  2. Pravina

    Pravina New IL'ite

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    Hi Pinkiy,
    I am posting the 2 recipes for kala channa and whole moong. let me know how u liked it.Your feed back will be appreciated. if you have any queries donot hesitate to come back to me
    regards
    pravina.






     

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  3. pinkiy

    pinkiy New IL'ite

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    hey thankx a lot for the quick reply. i will try it out and let u know the feedback asap. but what i meant was a recipe of sweet version of this, like the one they serve in hotels in gujarati thalis..do i have to just add jaggary or sugar to it to make a sweet version or any other spices as well..?

    thankx once again
     
  4. Pravina

    Pravina New IL'ite

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    Hi Pinkiy
    Yes you can add sugar to both the recipes for a little sweetness. Gujrati food is always on the sweet side. It is a matter of preference.Hope this helps
    regards
    pravina




     
  5. janky111

    janky111 New IL'ite

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    hey,

    i am a gujju, i would like to learn sweet - khaman n dhokra (yellow and white) if any one knows please write me the receipt...

    Thanks,
    Janki Patel
     
  6. RAKHIKapil

    RAKHIKapil New IL'ite

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    hi pravina
    nice to hear ur offer to know how 2 cook guju dish cld u please let me know how 2 cook upma i think its gujrati dish only i hav eaten it some time back and i liked it v much
    thanks
     
  7. Pravina

    Pravina New IL'ite

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    Hi Rakhi,
    Sorry for the late reply but i have been really busy at work. Here are 2 Umpa recipes i am attaching. Any problems please donot hesitate to come back to me
    regards
    pravina







     

    Attached Files:

  8. ketal

    ketal Bronze IL'ite

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    Hi
    Everbody
    pl.try to

    Postic handvo

    Rice - 2 cups
    Gram dal - 1 cup
    Tuvar dal - 1/2 cup
    Mung dal 1/2 cup
    Urad dal 1/2 cup
    Rajma 1/2 cup
    Grated carot 1 cup
    Methi leaves 2 cups
    Red chilli poweder Ginger -garlic paste
    Sugar to taste or 1 tbspoon gud
    1 cup oil
    Salt to taste

    1. Wash and keep all dals and rice in separate bowls in water overnight (Almost 7 / 8 hours). Next morning grind in a grinder and make consistant batter like idli / dosa batter.

    2. Keep the batter till evening. (6 / 7 hours). Now add the methi leaves, grated carrot, Heat water and mix oil and soda in it. Mix this in handawa batter.

    3. Add salt, red chilli poweder, ginger garlic paste and some gud or sugar. Brush a non stick pan with oil. Pour the batter in it. Sprinkle some 'til' over the batter. Cook till done.

    4. Change the side carefully and again cook till done. After the handwa is done, take it in a plate and let it cool. Cut into pieces and serve with chutney, ketchup or even with hot tea.

    Note: Instead of a non stick pan, you can use the cake pan or make it in an oven
    .

    Instan Nimbu Acchar
    • Pl.Cut Lemon after crush to mixi add to sugar,salt,Mirchi Powder use for after one day
    • Leftover Recipe)
      Leftover Idli - 2 cups
      Curd/Yogurt - 3 cups
      Jeera - 2 tablespoon
      Dry Red Chillies- 2-3
      Sugar
      Coriander Leaves- a small bunch
      Salt to taste
      Oil for frying
    Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
    2. Fry jeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
    3. Now fry the Idli (in small pieces) in oil, Spread each portion on each side of the Idli and deep fry until golden brown.
    4. Finally, you can garnish your Idli fried.
    5. Boil and mash the potaotes.
    6. Mix the green chillies, coriander leaves and salt.
    7. Spread tamarind chutney and green chutney on each slice.

    Serve garnished with onion, tomato, coriander and sev chat with coriander leaves.

    Makai Na Khaman
    Ingredients: 2 cup Makki ka atta
    2 cups sour buttermilk
    2 green chillies crushed fine
    1/4 tsp. ginger grated fine
    1/2 tsp. Turmeric powder(Haldi)
    2 tbsp. oil
    1/2 tsp. soda bicarb
    2 tbsp. oil
    2-3 pinches red chilli powder
    1/2 tbsp. coriander finely chopped
    Salt to taste
    Ingredients:
    2 cup Makki ka atta
    2 cups sour buttermilk
    2 green chillies crushed fine
    1/4 tsp. ginger grated fine
    1/2 tsp. Turmeric powder(Haldi)
    2 tbsp. oil
    1/2 tsp. soda bicarb
    2 tbsp. oil
    2-3 pinches red chilli powder
    1/2 tbsp. coriander finely chopped
    Salt to taste

    Method: 1. To make khaman, take 2 cup flour in a bowl.
    2. Add buttermilk, and mix well. Keep- aside for 4-5 hours.
    3. Dissolve sodabicarb in the oil. Add to batter.
    4. Mix all ingredients except red chilli powder and coriander.
    5. Pour immediately in a 6" diam. greased plate.
    6. Steam over water either in a cooker or steamer.
    7. Pierce knife, and check, should come out clean if done.
    8. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
    9. Cut into squares or diamonds and serve hot with coconut chutney.
    Making time:15 minutes(excluding flour grinding and fermenting time)
    Makes: 12-14 pieces


    Pl.Note Down
    Pl.Add to Idli ready Khiru for this mixi very soft kammna are prepare



    :wave
     
  9. kalyana

    kalyana New IL'ite

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    Dear Pravina,
    thnx for all these wonderful gujarati recipes.
    I want to make lavingya paatra but I don't have colcocasia leaves. Could you pls suggest some replacement - if they can be replaced at all.
    Thank you.
     
  10. ketal

    ketal Bronze IL'ite

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    Alu methi in Gujarati Subji

    Alu methi in Gujarati Subji



    Ingredients:

    2-3 medium potatoes, boiled (peeling is optional) and cubed
    1 medium Onion Chopped
    3 cups methi(Fenugreeks Greens), washed and chopped

    2 tsp oil
    Salt to taste

    Ingredients

    2 tsp mustard seeds
    1 Turmeric powder - 1/2 tsp
    2 tsp Green Chilies paste
    2 tbsp Garlic paste
    2 tbsp Ginger paste
    1/4 tsp asafoetida powder

    Method:

    1. Heat 1 tsp oil in a small pan and add the chopped methi to it. Stir fry on high heat, until it is wilted, then remove from the heat.

    2. In a bigger pan, heat the remaining tsp of oil and add the all tempering ingredients. Close the pan while the mustard seeds pop.

    3. put in the small cut Onion till fried gold after in the boiled cubed potatoes and stir carefully to mix the ingredients, adding salt to taste. Dont break up the potatoes.

    4. Let the potatoes fry over medium heat till they begin to crisp a little - spray them with oil if required.

    5. When the potatoes are done to your liking, add the reserved methi and mix in carefully. Serve with chapaties.
    Reagards
    Ketal:tongue
     

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