Masala Banana Fry – Spiced Banana Fry

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons



Raw Banana peeled 2

Rice Flour 2 tbsp

Turmeric Powder Pinch

Red Chilli Powder 1 ts

Black Pepper Powder ½ ts

Curry Leaves crushed ½ tbsp

Tamarind Pulp 1 ts

Sugar powder 1 ts

Salt to taste

Oil to Deep Fry

For Topping:

Fresh Coconut grated ½ cup

Roasted Salted Peanut 2 tbsp

Fresh Coriander Leaves 1 tbsp

Pomegranate granules 2 tbsp

Chat Masala 1 ts

Salt to taste

Sugar 1 ts

Lemon Juice ½ lemon

Black Pepper Powder ½ ts


In a bowl, take Rice Flour, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, crushed Curry Leaves, Tamarind Pulp, Sugar Powder and Salt. Add very little water. Mix well. Should become like thick paste.


In another bowl, take all ingredients for Topping and mix well. Keep a side for later use.


Cut peeled Raw Banana in a thin slice shape. Roll Banana slices in prepared Rice Flour mixture.


Deep Fry Spiced Banana slices. Spread on plain paper to get additional oil absorbed. Set on a serving plate.


Spread prepared Topping stuff on Banana slices on a serving plate.


Forget French Fry and Try Spiced Banana Fry.

Imli Cooler – Tamarind Cooler

Preparation time: 10 minutes

Cooking time: 5 minutes

Serving 1


Tamarind Pulp ¼ cup

Sugar ¼ cup

Fresh Coriander Leaves 1 tbsp

Fresh Mint Leaves 10 leaves

Black Salt Powder ½ ts

Cumin Powder ½ ts

Orange Juice 1 cup

Aerated Water 1 glass

(Sparkling Water Or Soda Water)

Ice Cubes 8-10


Take Tamarind Pulp in a pan. Add Sugar and put pan on low-medium flame. Stir it occasionally. When Sugar is melted, remove the pan from flame and leave it to cool down.


Then, take it in a muddle bowl. Add Fresh Coriander Leaves, Fresh Mint Leaves, Black Salt Powder and Cumin Powder. Muddle it very well.


Then, take this well muddled stuff in a serving glass. Add 4-5 Ice Cubes. Pour Orange Juice to fill the glass up to ¾ and fill the glass to full with Aerated Water and 4-5 Ice Cubes.


Serve Fresh to Feel Re-Freshed in Hot Summer…

Khoya Jalebi

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 20



For Sugar Syrup:

Sugar 1 cup

Cardamom Powder ¼ ts

Saffron threads 4-5


For Jalebi:

Milk Khoya grated 1 cup

Refined White Wheat Flour (Maida) ½ cup

Milk ½ cup

Ghee to fry


Almond chips for garnishing.


Cooked Flattened Rice (Poha) for serving.



For Sugar Syrup:

Take Sugar with ½ cup of water in a pan. Put it on medium flame. When it begins to thicken, mix Cardamom Powder and Saffron threads and remove the pan from flame.


Sugar Syrup is ready. Keep it a side to use later.


For Jalebi:

Take Milk and grated Milk Khoya in a wet grinding jar of your mixer. Just churn it for 8-10 seconds. Take it into a bowl. Add Refined White Wheat Flour gradually while stirring very well to prepare thick and smooth batter with no lump in it.


Fill this batter in a piping bag and keep a side.


Heat Ghee for frying in a frying pan. From piping bag, pour batter in heated Ghee in a multi-circular shape. Make number of such multi-circular shaped Jalebi in heated Ghee.


Deep fry them on medium flame. Flip carefully to fry both sides of Jalebi. Deep fry to light brownish for soft Jalebi and light red for crunchy Jalebi.


When fried, remove from fry pan and immediately dip in prepared Sugar Syrup and arrange on a serving plate. Please don’t make heap.


Garnish with sprinkle of Almond chips.


Serve Hot with Cooked Flattened Rice (Poha).


Enjoy Sweet and Lip Licking Jalebi…

Khichdi with Osaman

For Kichdi:

Preparation time: 5 minutes

Cooking time: 20 minutes

For 2 persons

For Osaman:

Preparation time: 5 minutes

Cooking time: 10 minutes

For 2 persons


For Khichdi:

Rice ¼ cup

Skinned and Split Pigeon Peas ¼ cup

Ghee 1 tbsp

Cinnamon 1 small piece

Clove buds 5

Cumin Seeds 1 ts

Asafoetida Powder Pinch

Water 1 ltr.

Turmeric Powder ½ ts

Salt to taste

For Osaman:

Buttermilk 1 cup

Ghee 1 tbsp

Cinnamon 1 small piece

Clove buds 5

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Cinnamon Leaf 1

Dry Red Chilli 2

Curry Leaves 10

Ginger grated 1 ts

Green Chilli chopped 1

Gram Flour 1 tbsp

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Salt to taste

Jaggery 1 tbsp

Fresh Coriander Leaves 1 tbsp


Roasted Papadam and Fresh Buttermilk for serving



For Khichdi:

Wash Rice and Skinned and Split Pigeon Peas very well and soak separately for at approx 2 hours.


Heat Ghee in a pan. Add Cinnamon, Clove Buds, Cumin Seeds and Asafoetida Powder. When spluttered, add Water, Turmeric Powder and Salt. Increase the flame to high. When it starts to boil, add Soaked Rice and Skinned and Split Pigeon Peas including their soaking water to have all their nutrients in Khichdi. Continue boiling on medium flame. Stir slightly occasionally only if needed to prevent boil over. It might take 8-10 minutes to get Khichdi cooked. Check Rice granules whether cooked taking little in a spoon from boiling Khichdi. When it is cooked, remove the pan from the flame and strain and collect strained water in a sauce pan or bowl to use further for Osaman.


Leave Khichdi in strainer for few more minutes to let excess water strained.


For Osaman:

Take the bowl of strained water of Khichdi. Add Buttermilk. For best taste, keep volume of strained water and buttermilk equivalent.


Heat Ghee in a pan. Add Cinnamon, Clove buds, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Cinnamon Leaf, Curry Leaves, grated Ginger and chopped Green Chilli. When crackled, add Gram Flour and mix very well. Please don’t leave any lump of Gram Flour.


Add prepared mixture of strained water of Khichdi and Buttermilk. Add Turmeric Powder, Red Chilli Powder, Jaggery and Salt. Boil it well while stirring occasionally to mix everything very well.


Remove it in a serving bowl.


Sprinkle Fresh Coriander Leaves.


For Serving:

Fill prepared Khichdi in a small plastic or glass bowl to full. Press lightly with a spoon to level the top surface. Cover this bowl with a serving plate facing down on the bowl. Turn it over carefully holding the plate and bowl tightly together. Pick the bowl slowly.


Yes, that’s it. Nicely shaped Khichdi heap is served beautifully on the plate. Keep a bowlful of prepared Osaman a side of the plate.


Serve Hot with Roasted Papadam and a Glass of Fridge Cold Buttermilk.


It’s Just a Myth…that…Gujarati Food is Fatty…


                                    Enjoy This Very Nutritious Gujarati Khichdi…


                                                            With All Intact Nutrients in Osaman….

Instant Suji Dhokla – Instant Rava Dhokla – Instant Semolina Dhokla

Prep.5 min., Cooking time 20 min., for 2 Persons


                Semolina                             1 cup

                Curd                                      1 cup

                Ginger-Chilli Paste           1 ts

                Salt to taste

                Fruit Salt                              1 tbsp

                Oil                                           2 tbsp

                Mustard Seeds                 1 ts

                Dry Red Chilli                      2

                Sesame Seeds                   1 ts

                Curry Leaves                      5

                Green Chilli chopped      2

                Fresh Coriander Leaves for garnishing


Take Semolina in a mixing bowl.

Add Curd and littler as needful to prepare batter for Dhokla. Leave it to rest for 10 minutes.

Meanwhile, take water in a steamer and put it on flame to boil.

Put an Oil greased plate in the steamer.

In Dhokla batter, add Salt, Gigner-Chilli Paste and Fruit Salt. Mix well.

Pour prepared batter in the plate in heated steamer.

Cover the steamer and steam for 15 minutes.

When steamed, remove the plate from the steamer and leave it to cool off.

When cooled off, cut prepared Dhokla in medium size pieces.

Heat Oil in a pan.

Add Mustard Seeds, Dry Red Chilli, Sesame Seeds, Curry Leaves and chopped Green Chilli.

When crackled, pour all over prepared Dhokla.

Garnish with Fresh Coriander Leaves.

Take few pieces on a serving plate.

Serve Fresh for its best taste.

Vegetable Kodri

Prep.20 min., Cooking time 10 min., for 2 Persons


Oil                                                        1 ts

Cumin Seeds                                      ½ ts

Curry Leaves                                      8-10

Cinnamon                                           1 pc

Clove buds                                          4-5

Ginger-Garlic-Chilli Paste                   1 tbsp

Onion finely chopped                          1

Capsicum chopped slices                   1

Tomato finely chopped                       1

Turmeric Powder                                ½ ts

Red Chilli Powder                               1 ts

Garam Masala                                    ½ ts

Fennel Seeds Powder                        1 ts

Salt to taste

Mix Vegetable parboiled                     1 bowl

(Potato, Carrot, Coli Flower, French Beans, Green Peas)

Curd                                                    2 tbsp

Kodri (Foxtail Millet) boiled                 1 cup

Fresh Coriander Leaves                     1 tbsp


Raita (spiced curd) for serving



Heat Oil in a pan. Add Cumin Seeds, Curry Leaves, Cinnamon, Clove buds and Ginger-Garlic-Chilli Paste and sauté. Add finely chopped Onion and sauté. Add chopped slices of Capsicum and sauté. Add finely chopped Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Fennel Seeds Powder and Salt. Mix well and cook on medium flame. When Tomato softens, add parboiled Mix Vegetables and Curd and mix well. Add boiled Kodri and mix well. Continue cooking on low-medium flame for 3-4 minutes.


Take on a serving plate. Sprinkle Fresh Coriander Leaves.


Serve Fresh and Hot with Raita.


Fill Tummy and Feel Satisfied…


Eat Kodri and Maintain Diet…

Hariyali Poha – Greenery Flattened Rice

Prep.10 min., Cooking time 5 min., for 2 Persons


For Paste:

Fresh Coconut grated             ¼ cup

Green Chilli                             2

Fresh Coriander Leaves         ½ cup

Lemon Juice                           2 tbsp

Sugar                                      1 ts

Salt to taste

For Tempering:

Oil                                            1 ts

Mustard Seeds                        ½ ts

Skinned-Split Black Gram      1 ts

Dry Red Chilli                          2

Curry Leaves                          8-10

Asafoetida Powder                 Pinch


Poha (Flattened Rice)                         1 cup


Pomegranate Granules for garnishing



Dampen Flattened Rice with little water.


Take all listed ingredients for Paste in a wet grinding jar of your mixer. Crush to fine paste.


Mix well dampened Flattened Rice and prepared Paste.


Heat Oil in a pan. Add Mustard Seeds, Skinned-Split Black Gram, Dry Red Chilli, Curry Leaves and Asafoetida Powder. When crackled, add Flattened Rice mixed with Paste. Mix well slowly while cooking on low flame. Take care of not mashing Flattened Rice.


Take it on a serving plate.


Sprinkle Pomegranate Granules to garnish.


Serve Fresh and Hot.


Make Your Meal Cool…with Hariyali Poha…

Zalawadi Tikhari Chana – Zalawadi Hotty Grams

Prep.20 min., Cooking time 30 min., for 4 Persons


Green Chickpeas                                250 gm

Oil                                                        ¼ cup

Clove buds                                          5-6

Cumin Seeds                                      1 tbsp

Onion finely chopped                          2

Chilli-Garlic Paste                               2 tbsp

Beetroot grated                                   ½ cup

Ginger grated                                      2 tbsp

Tomato grated (no skin)                     3

Green Chilli finely chopped                2-3

Buttermilk                                            1 cup

Star Anise Powder                              1 tbsp

Garam Masala                                    1 tbsp

Salt to taste

Fresh Coriander Leaves                     2 tbsp

Onion Rings for garnishing



Boil Green Chickpeas with Salt.


When boiled, partially crush and add Buttermilk. Keep a side.


Heat Oil in a pan. Add Clove buds and Cumin Seeds. When spluttered, add finely chopped Onion. Continue on medium flame while stirring until Onion softens.


Add Chilli-Garlic Paste, grated Beetroot and grated Ginger. Cook well until all the stuff in the pan becomes soft.


Add grated Tomato and continue cooking for 3-4 minutes on medium flame while stirring occasionally.


Add finely chopped Green Chilli. Mix well and cook for 2-3 minutes.


Add prepared mixture of Green Chickpeas and Buttermilk. Cook to boil on medium flame.


When almost boiled, add Star Anise Powder, Garam Masala, Salt and Fresh Coriander Leaves. Mix well and continue on medium flame for 2-3 minutes.


Remove the cooked stuff in a serving bowl.


Garnish with Onion Rings.


Serve Hot with Roti or Naan.


Energise Your Body with Powerpacked Hotty Green Chickpeas…

Bharela Gunda Keri nu Shak – Stuffed Mango and Gum berry

Prep.10 min., Cooking time 15 min., for 4 Persons


Gum berry  (Gunda)                10

Small Mango (Raw-Green)     5

For Stuffing:Continue Reading

Rajkot Special Spice Peanut Chutney

Prep.5 min., Qty. 1 Bowl


Peanuts                                   1 cup

Green Chilli very hot               5

Lemon Juice                            2 tbspContinue Reading

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