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
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.
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
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
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
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
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
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
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.
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