Oats Rava Dhokla – Oats Dhokla

Preparation time: 10 minutes

Cooking time: 20 minutes

For 2 persons



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



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.

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…

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….

Baigan – Eggplants Fritters

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


For Fritters:

            Eggplant round slices                          of 1 eggplant

            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 Serving:

            Tamarind water                                   1 cup

            Date-Tamarind Chutney                     1 cup

            Green Chutney                                   ½ cup

            Garlic Chutney                                    ¼ cup

For Garnishing:

            Spiced Peanuts                                   2 tbsp

            Thin Yellow Vermicelli            (sev)               ¼ cup


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 Eggplant 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.

Dip each fritter in Tamarind water and keep in a plate. Take care of keeping each fritter separate on  plate. Leave for approx 5 minutes.

Squeeze each fritter slowly between two palms to remove excess water and arrange on a serving plate.

Spread Date-Tamarind Chutney, Green Chutney and Garlic Chutney on all fritters on a serving plate.

Garnish with Spiced Peanuts and Vermicelli.

Serve Fresh and Hot.

Heat up with…the Hot Eggplant & Hot Chutney…

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…


Prep.30 min., Cooking time 5 min., for 2 Persons


Eggplants                                1

(grilled and mashed)

Jaggery                                   1 tbsp

Tamarind Pulp                                    2 tbsp

Sesame Seeds powder          1 tbsp

Garam Masala                        1 ts

Onion chopped                       1

Fresh Coriander Leaves         2 tbsp

Red Chilli Powder                   1 ts

Salt to taste

For Tempering:

Oil                                            2 tbsp

Cumin Seeds                          1 tbsp

Dry Red Chilli                          2-3

Asafoetida Powder                 Pinch


Onion Rings and Fresh Coriander Leaves for garnishing.



Take in a bowl, Jaggery, Tamarind Pulp, Sesame Seeds Powder, Garam Masala, Red Chilli Powder and Salt. Mix well.


Add grilled and mashed Eggplants, chopped Onion and Fresh Coriander Leaves. Mix well. Keep a side.


For Tempering:

Heat Oil in a pan. Add Cumin Seeds, Dry Red Chilli and Asafoetida Powder. When spluttered, remove the pan from the flame and pour this tempering on prepared Eggplants mixture. Mix well slowly.


Leave it to cool down.


Garnish with Onion Rings and Fresh Coriander Leaves.


Serve with Roti or Millet Rotla…

Hit The Winter Cold with Heat of Eggplants…


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

Stuffed Muthadi Roll – God’s Offering – Prasad

Prep.10 min., Cooking time 15 min., Yield 10 pcs.

For dough :
Refined White Wheat Flour (Maida) 1 cup
Sesame Seeds 1 tsContinue Reading

Multigrain Masala Bhakhri – Multigrain Spiced Bhakri

Prep.5 min., Cooking time 15 min., Yield 7 pcs.


Wheat Flour                                        ½ cup

Millet Flour                                          ¼ cupContinue Reading

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