Gujrati

Morbi Street Food – Lauki Chat

chat, Gujrati, Indian, Kathiyawadi recipes, kids favorite, Snacks, summer special
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Preparation time 5 minutes

Cooking time 20 minutes

Servings 2

 

Ingredients:

For Fritters:

Bottle Gourd long & thin slices of 1 small bottle gourd

Gram Flour 1 cup

Semolina 2 tbsp

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Soda-bi-Carb ½ ts

Salt to taste

Oil to deep fry

For Suace:

Tomato 5

Sweet Potato 1

Salt to taste

Jaggery 1 tbsp

Garlic Chutney

For Serving:

Spiced Peanuts 2 tbsp

Thin Yellow Vermicelli (sev) ¼ cup

Green Chutney

Method:

For Sauce:

Take Tomato, Sweet Potato, Salt and Jaggery in a pressure cooker. Pressure cook to 1 whistle. Leave pressure to cool down for 5-7 minutes. Add Garlic Chutney and blend it well using handy blender. Strain it. Keep a side to use later.

 

For Fritters:

Take Gram Flour and Semolina in a bowl. Add Turmeric Powder, Red Chilli Powder, Soda-bi-Carb and Salt. Mix well. Add water as needed  and whisk well to prepare thick batter.

 

Heat Oil to deep fry. One by one, dip each slice of Bottle Gourd in prepared batter and put in heated Oil to deep fry on low-medium flame. Turn over when needed to fry both the sides. Fry to light dark brownish.

 

For Serving:

Make a slit on each fritter and fill in with Green Chutney and arrange on a serving plate.

 

Pour over prepared Sauce. Garnish with sprinkle of Spiced Peanuts and Vermicelli.

 

Serve Fresh and Hot.

 

Spice up Yourself with…Cooling Bottle Gourd & Heating Spicy Sauce…

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Thali-Full Meal-Dal Bhat-Dal Rice

Carbohydrates, Gujrati, Healthy recipes, Indian, Kathiyawadi recipes, Main course, protein rich, Tiffin recipe
Posted on Leave a comment on Thali-Full Meal-Dal Bhat-Dal Rice

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

For Dal:

Split Pigeon Peas soaked for 1 hour ½ cup

Ghee ½ ts

Turmeric Powder ½ ts

Salt to taste

Red Chilli Powder 1 ts

Jaggery 1 tbsp

Kokum soked 5

Tomato fine chopped 1

Oil 1 tbsp

Fenugreek Granules ¼ ts

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder ¼ ts

Dry Red Chilli 1

Curry Leaves 6-7

Ginger grated 1 ts

Green Chiili fine chopped 1

Fresh Coriander Leaves 1 tbsp

 

For Rice:

Rice washed and soaked for 10 minutes ½ cup

Ghee 1 ts

 

Green Chilli for serving

 

Method:

For Dal (Gujarati / Kathiyawadi style):

 

Take soaked Split Pigeon Peas in a pressure cooker.

 

Add Ghee, Turmeric Powder, Salt and 1 cup Water.

 

Pressure cook to 4 whistles. Leave pressure cooker to cool off for 5 minutes.

 

Blend it very well.

 

Mix Red Chilli Powder, Jaggery, Kokum and fine chopped Tomato.

 

Heat Oil in a pan. Add Fenugreek Granules, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Curry Leaves, grated Ginger and fine chopped Green Chiili. When spluttered, add this to prepared Dal and mix well.

 

Add Salt and water as needed and boil on high flame for 5 minutes.

 

Remove it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

It is ready to serve.

 

Serve hot.

 

For Rice:

Take 2 glasses of water in a pan. Put it on high flame to boil.

 

Drain water from soaked Rice.

 

Add Rice and Ghee in boiling water.

 

Reduce flame to medium.

 

When Rice is cooked well, strain it.

 

Serve freshly cooked Rice with Hot Dal.

 

Serve Fresh or Fried Green Chilli a side to add taste.

 

This is Traditional and Authentic Gujarati Dish…

 

Which is even Pet Name of Gujarati…DAL-BHAT…

 

Almost all Needful Herbs are there, Full of Protein, Full of Carbo-hydrates…

What More Can We Expect from a Single Dish…!!!

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Thali-Full Meal-Chawli nu Shak ne Roti

Gujrati, Healthy recipes, Indian, Kathiyawadi recipes, Main course, Tiffin recipe
Posted on Leave a comment on Thali-Full Meal-Chawli nu Shak ne Roti

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

 

Ingredients:

For Roti:

Whole Wheat Flour 1 cup

Oil 1 ts

Ataman

Ghee

 

For Shak:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder ¼ ts

Chowli (Long Beans) fine chopped 200g

Garlic crushed 5 buds

Tomato fine chopped 1

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Coriander-Cumin Powder 2 ts

 

Method:

For Roti:

Take Whole Wheat Flour in a mixing bowl.

 

Add Oil and mix very well.

 

Knead soft dough adding little water gradually.

 

Cover prepared dough and leave it to rest for 10 minutes.

 

Take a pinch of dough and make a ball of it and squeeze it lightly between two palms to flatten it little.

 

Coat it all around with Ataman (Whole Wheat Flour dry) to make it easier to roll.

 

Roll it using rolling board and rolling stick giving thin round shape.

 

Coat it with Ataman frequently while rolling to prevent it sticking on rolling board.

 

Preheat roasting pan on medium flame.

 

Partly roast one side of rolled Roti on preheated pan.

 

Flip Roti to roast another side. Roast this side properly.

 

Flip Roti again, remove the pan from flame, put partly roasted side of Roti facing down direct on flame. Touch Roti on flame very lightly with a flat head spoon. Roti will inflate. Take care of not burning Roti.

 

Remove Roti from flame, flip it and put it on a plate.

 

Apply Ghee on the top surface of Roti.

 

Repeat to make number of Roti.

 

For Shak:

Heat Oil in a pressure cooker on high flame.

 

Add Mustard Seeds, Cumin Seeds, Asafoetida Powder and fine chopped Chawli. Mix well.

 

Add crushed Garlic and fine chopped Tomato. Mix well.

 

Add Turmeric Powder, Red Chilli Powder and Coriande-Cumin Powder. Mix well while sautéing.

 

Add ¼ cup of water and pressure cook to 2 whistles.

 

Leave pressure cooker cool off for 5 minutes.

 

Serve Hot with Roti.

 

This is just one wonder from GUJARATI KITCHEN…

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Chana Bateta

Breakfast recipes, Carbohydrates, chat, Gujrati, Healthy recipes, Holi Special, Kathiyawadi recipes, kids favorite, Party, protein rich, Side Dish, Snacks, Starter
Posted on 2 Comments on Chana Bateta

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings 2

Ingredients:

Potato boiled 3

Chickpeas boiled ½ cup

Oil 2 tbsp

Red Chilli Powder 3 tbsp

Garlic Masala (Havej) 3 tbsp

Fresh Coriander Leaves 2 tbsp

Salt to taste

 

For Red Chutney:

Sweet Potato 1

Tomato 5

Red Chilli Powder 1 tbsp

Jaggery 1 ts

Garlic Masala (Havej) 1 tbsp

Salt to taste

 

For Green Chutney:

Green Chilli 5

Potato boiled ½

Salt to taste

 

Deep fried colourful Fryums for garnishing.

 

Method:

For Red Chutney:

Take Sweet Potato and Tomato in a pressure cooker. Add 1 cup of water. Pressure cook up to 1 whistle. Leave the pressure cooker to cool down.

 

Remove the content with water from pressure cooker in a wet grinding jar of mixer. Add Red Chilli Powder, Jaggery, Garlic Masala and Salt. Grind it to fine texture. Remove it in a bowl.

 

Red Chutney is ready. Keep a side.

 

For Green Chutney:

Take Green Chilli, boiled Potato half and Salt in a wet grinding jar of mixer. No water at all, please. Grind it well. Remove it in a bowl.

 

Green Chutney is ready. Keep a side.

 

For Assembling:

Take boiled Potato and Chickpeas in a bowl. Pour 2 tbsp of Oil on it. Sprinkle Red Chilli Powder, Garlic Masala, Fresh Coriander Leaves and Salt. Toss it slowly to mix sprinkled spices.

 

Remove it in a serving bowl. Pour spreading Red Chutney and Green Chutney over it.

 

Sprinkle deep fried Fryums to garnish.

 

Serve immediately after assembling to enjoy freshness.

 

This is Really Irresistible for Everyone at Home…

Enjoy Anytime…

Sports Time…Movie Time…

Cartoon Time…Saas Bahu Serial Time…

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Rasiya Muthiya – Saucy Fist

Gujrati, Healthy recipes, Indian, Jain recipes, Kathiyawadi recipes, Main course, Side Dish
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Preparation time 10 minutes

Cooking time 10 minutes

For 2 persons

 

Ingredients:

For Fist (Muthiya):

Whole Wheat Flour ½ cup

Gram Flour ¼ cup

Grated Bottle Gourd ½ cup

Oil 1 tbsp

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Salt to taste

Soda-bi-Carb Pinch

For Sauce (Ras):

Buttermilk 2 cup

Gram Flour 1 tbsp

Oil 2 tbsp

Mustard Seeds 1 ts

Cumin Seeds 1 ts

Asafoetida Powder Pinch

Curry Leaves 5-6

Garlic Chutney homemade 1 ts

Turmeric Powder ½ ts

Salt to taste

Fresh Coriander Leaves 1 tbsp

 

Onion Rings for garnishing

 

Method:

For Fist (Muthiya):

Take Whole Wheat Flour and Gram Flour in a bowl. Add Turmeric Powder, Red Chilli Powder, Salt and Soda-bi-Carb. Mix well. Add Oil and mix well. Add grated Bottle Gourd. Mix well and knead semi stiff dough. Add very little water only if needed.

 

For Sauce (Ras):

Take Buttermilk in a bowl. Add ½ cup of Water and Gram Flour. Mix very well. Please don’t leave any lump of Gram Flour. If it needs, use blender.

 

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder and Curry Leaves. When spluttered, add Garlic Chutney and Turmeric Powder and mix well. Add prepared mixture of Buttermilk and Salt. Set flame to high. When it starts to boil, put number of small fist of prepared Dough in boiling Sauce. Continue boiling for 8-10 minutes on high flame. Partially cover the pan with a lid while boiling.

 

When fists are cooked, Saucy Fist (Rasiya Muthiya) is ready.

 

Transfer in a serving bowl.

 

Garnish with sprinkle of Fresh Coriander Leaves and Onion Rings.

 

Serve Hot.

 

Enjoy One More Mouth Filling and Satisfying Gujarati Healthy Dish…Saucy Fist…Famous as Rasiya Muthiya…

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Pan Masala Mukhwas / Betel Mixture Mouth Freshener

Celebration recipes, Festivals, Gujrati, Indian, Instant, Party
Posted on Leave a comment on Pan Masala Mukhwas / Betel Mixture Mouth Freshener

Preparation time 10 minutes

Cooking time 2 minutes

Yield 300g

 

Ingredients:

Mithi Paan (Dark Green Betel Leaves) 10

Kapoori Paan (Light Green Betel Leaves) 10

Abrus Precatorious Leaves (Abrus Leaves) ¼ cup

(In Gujarati-Chanothi Paan)

Rose Petals of 1 rose

Fennel Seeds ½ cup

Sugar Lump Powder (Sakar no Powder) 1 tbsp

Hira Moti (Ready available sweet pan masala) ¼ ts

Rose Water 1 tbsp

Roasted split Coriander Seeds (Dhana Dal) ½ cup

Rose Petal Jam ½ cup

Sweetened Areca Nut cutting (Sali Supari) ½ cup

Dry Coconut shred 1 tbsp

Tutti Fruitty ½ cup

Flavoured Dry Date pieces ½ cup

Flavoured Cardamom granules 1 tbsp

Minaxi Chutney (Ready available sweet paste) 1 ts

Liquorice Root Powder ½ ts

(Jethi Madh Powder)

Kattha ¼ ts

 

Method:

Tear Mithi Paan and Kapoori Pan in small pieces.

 

Take torn Mithi Paan and Kapoori Paan in a microwave compatible bowl.

 

Add Rose Abrus Leaves, Rose Petals, Fennel Seeds, Sugar Lump Powder, Hira Moti and Rose Water. Mix well.

 

Microwave for 2 minutes.

 

Add all remaining ingredients. Mix well.

 

Leave it cool down for 5 to 10 minutes.

 

When it is room temperature, store in dry and cool place.

 

Whatever is Your Meal…

End up with Mouth Freshening Pan Masala Mukhwas…

An Ultimate Mouth Freshener…

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Methi Sev nu Shak – Fenugreek Curry with Gram Flour Vermicelli

Festivals, Gujrati, Healthy recipes, Indian, Instant, Kathiyawadi recipes, Main course
Posted on 2 Comments on Methi Sev nu Shak – Fenugreek Curry with Gram Flour Vermicelli

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Gram Flour Vermicelli (Sev):

Gram Flour 1 cup

Oil 1 ts

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Salt to taste

For Curry:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Fenugreek granules ½ cup

(boiled)

Garlic Paste ½ ts

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 2 ts

Salt to taste

Jaggery 1 ts

 

Fresh Coriander Leaves for garnishing

Paratha for serving

 

Method:

For Gram Flour Vermicelli (Sev):

Take ¼ cup of water in a bowl. Add Oil, Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Gram Flour and knead dough. It will become soft dough. Fill it in Kitchen Press machine with Vermicelli . Keep it a side.

 

For Curry:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add boiled Fenugreek granules, Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Salt. Mix well and cook on medium flame for 3-4 minutes. Add approx 2 glasses of water and Jaggery and boil it. When water starts to boil, using Kitchen Press machine, fall Gram Flour Vermicelli direct in boiling water spreading all over, not making heap. Continue cooking on medium flame until excess water steam away and Vermicelli is boiled well. It may take approx 8-10 minutes.

 

Take it in a serving bowl.

 

Garnish with Fresh Coriander Leaves.

 

Leave it to cool down to room temperature.

 

No Need to Miss Curry even on Non-cooking Day celebration…Shitla Satam…

 

Be Healthy with Fenugreek

 

mixed with

 

Tasty Gram Flour Vermicelli…with Paratha…

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Mitho Lolo – Sweet Flat Bread

Celebration recipes, Gujrati, Indian, Kathiyawadi recipes, Main course, Side Dish, Snacks, Sweet, Tiffin recipe
Posted on Leave a comment on Mitho Lolo – Sweet Flat Bread

Preparation time 10 minutes

Cooking time 15 minutes

Servings 10

Ingredients:

Sugar ½ cup

Cardamom granules of 3-4 cardamom

Whole Wheat Flour 1 cup

Ghee 2 tbsp

Oil to deep fry

 

Sugar Powder and Dry Rose Petals for garnishing.

 

Method:

Take Sugar and Cardamom granules in a pan. Add ½ cup of water and boil on medium flame until Sugar is diluted.

 

Take Whole Wheat Flour in a bowl. Add Ghee and mix well. Knead very stiff dough adding prepared Sugar-Cardamom water gradually as needed.

 

Roll number of thick round Roti of prepared dough. Cut number of small rounds from rolled Roti with a cookie cutter or a lid with sharp edge.

 

Heat Oil to deep fry. Deep fry all small round cuts in heated Oil. Flip occasionally to fry both sides well. Deep fry to dark brownish to make crispy.

 

Arrange them on a serving plate.

 

Sprinkle Sugar Powder over them and arrange 1-2 Dry Rose Petal on each. Pour 3-4 drops of prepared Sugar-Cardamom syrup over each of them.

 

Leave them to cool down to room temperature.

 

Serve anytime later.

 

Make Your Shitla Satam day a Sweet Day with Mitho Lolo…Sweet Flat Bread…

 

(Shitla Satam is a Hindu Festival Day which is celebrated in the name of one of The Hindu Goddess and the day is celebrated as Non-cooking day)

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Cheese Spinach Khandvi

Breakfast recipes, calcium rich, Fusion recipes, Gujrati, Healthy recipes, Instant, Iron rich, Main course, Side Dish, Snacks, Tiffin recipe
Posted on Leave a comment on Cheese Spinach Khandvi

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

Ingredients:
Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts

Method:
Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.

Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.

Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.

Cut in strips. Roll each strip. Khandvi is ready.

Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.

Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.

Enjoy Traditional Gujarati Savoury with Twist…

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Oats Rava Dhokla – Oats Dhokla

Breakfast recipes, Celebration recipes, Fusion recipes, Gujrati, Healthy recipes, Indian, Kathiyawadi recipes, Side Dish, Snacks, Tiffin recipe
Posted on Leave a comment on Oats Rava Dhokla – Oats Dhokla

Preparation time: 10 minutes

Cooking time: 20 minutes

For 2 persons

 

Ingredients:

Oat Powder ½ cup

Semolina ½ cup

Spinach Puree ½ cup

Green Chilli Paste ½ ts

Ginger Paste ½ ts

Curd ¼ cup

Salt to taste

Fruit Salt 1 ts

Oil for greasing

For Tempering:

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Sesame Seeds 1 ts

Curry Leaves 4-5

Dry Red Chilli 2

Fresh Coriander Leaves for garnishing

 

Method:

In a mixing bowl, take Oats Powder, Semolina, Spinach Puree, Green Chilli Paste, Ginger Paste and Curd. Mix well. Add little water as needful, approx ½ cup. Mix very well.

 

Leave it to rest for 10 minutes.

 

Then add Salt and Fruit Salt and mix well.

 

Grease steamer plate and bowls with Oil. Fill in greased plate and bowls with prepared mixture.

 

Preheat steamer for 5-7 minutes. Arrange prepared steamer plate and bowls inside the steamer.

 

Steam it for 10-12 minutes on high flame.

 

Remove plate and bowls out of steamer and keep a side.

 

For Tempering:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Sesame Seeds, Curry Leaves and Dry Red Chilli. When crackled, pour this tempering on steamed Dhokla in the plate and bowl.

 

Cut Dhokla in the plate and remove from plate and bowls.

 

Serve hot with tomato ketchup or homemade green chutney.

 

Enjoy Healthy Oats in Gujarati Dhokla.

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