Gujarati cuisine is one of the oldest culinary treasures of India and is primarily vegetarian. It offers a wide variety of vegetarian dishes, each with its unique cooking style, different kinds of pickles, farsans, chutneys and foods that are always high on nutritional value. But the real essence of Gujarati food lies in the creative use of everyday vegetables and mild spices.
Khandvi Recipe
Ingredients Of Khandvi:
1/2 cup (60 gm) besan (Chick-pea flour)
1/2 cup (60 gm) khatta dahi (sour yogurt)
1 1/2 cups (375 ml) cup water
1/2 tsp ginger paste
1/2 tsp green chilli paste
1/2 tsp red chilli powder
1 tsp salt or to taste
1/8 tsp heeng (asofoetida)
1/8 tsp haldi (turmeric)
For tempering:
2 tsp oil
1/2 tsp sarson (mustard seeds)
2 sabut lal mirch (dried whole red pepper)
4-5 kadhi patta (curry leaves)
1 Tbsp hara dhania (coriander leaves) chopped fine
1/4 cup grated coconut
Method:
Place flour in a deep, heavy based pan (the pan should be large, as there is a lot of spurting while cooking).Add ginger-chilli paste, chilli powder, salt, hing and haldi, and mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps, and then the water. Place the pan over high heat, and bring to a boil, stirring all the time (to avoid scorching).Keep cooking and stirring till you reach a paste like consistency, increasing or decreasing the heat according to your ability to avoid scorching. It is cooked enough when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered immediately, it is too thin). Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean. With the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool. Heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and then spread over the layer. Sprinkle all but 1 tbsp of the coriander and 1tbsp of the coconut over it, and pick up the lal mirch and keep aside. Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them. Arrange them on to a serving dish. Garnish with the rest of the coriander, coconut and peppers and serve.
Gujarati Samosa Recipe
Ingredients Of Gujarati Samosa:
1/2 kg flour dough (Samosa dough)
For filling:
2 tsp oil
1/2 cup green peas-grounded
1/2 tsp sugar
1/2 tsp lemon juice
1 tsp chopped coriander
Salt to taste
Method:
Make thin roundels from the flour dough using rolling pin and keep aside.
To prepare the filling:
Heat oil in a pan and saute green peas. Add sugar, lemon juice, salt and coriander. Cook for few minutes. Now fold the roundels in the shape of a cone. Fill them with the green peas filling and seal them with little water. Fry the samosa cones till they turn color and serve with chutney.
Steamed Dhokla Recipe
Ingredients Of Steamed Dhokla:
1 cup gram flour (besan)
1 Tbsp citric acid
1 Tbsp sugar
Salt to taste
Pinch of turmeric
Water to make batter
1 Tbsp fruit salt/ baking powder, dissolved in water
For the Tadka:
1 Tbsp oil
1/2 Tbsp mustard seeds
1 dried red chilli
7-8 curry leaves
Method:
In a bowl mix gram flour, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium thick consistency. In a glass make add the fruit salt or baking powder. Add water to it and pour this into the dhokla mixture. Grease the steaming tin with 2 drops of oil and pour the mixture into it. Steam for about 15-20 minutes or till cooked. In a pan, add oil, mustard seeds, curry leaves and red chillies. Let it splutter. Pour the tadka over the prepared dhokla. Cut into pieces and serve.
Handvo Recipe
Ingredients Of Handvo:
1 medium bottle gourd
3 Tbsp coriander chopped
3-4 green chillies finely chopped
3 cups buttermilk
3 tsp soda bi-carb
1 tsp each urad and channa dal
1 tsp each cumin and mustard seeds
4-5 Tbsp oil
salt to taste
For grinding together:
1 cup rice
1 cup yellow moong dal
Method:
Take butter milk in a large vessel. Add salt, soda and flour, mix well. Keep it aside for 6-7 hours. Grate bottle gourd and squeeze out excess water. Then add gourd, coriander and green chillies. Heat oil in a pan, add urad & channa dals, and seeds. Allow to splutter, pour half in the batter and mix it thoroughly. Put it in a greased oven proof deep container. Pour remaining seasoning on top. Place in a preheated oven at 280oC for 10 minutes. Reduce to 200 C or 180 C for 40 minutes or till done. Check by inserting a skewer, which should come out clean. Slice into wedges and serve hot.
Methi Ka Thepla Recipe
Ingredients Of Methi Ka Thepla:
2 cups atta
2 Tbsp oil
1 Tbsp dried methi or 1/4 cup green methi
2 tsp salt
2 tsp ginger and green chillies – make paste
1 tsp garlic
2 tsp coriander powder
1 tsp sugar
Yogurt to knead
Method:
Knead with yogurt and make very thin paranthas.
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