Ingredients:6 – 8 cloves garlic3 – 4 baby brinjals6 -8 potatoes small1 tsp turmeric powder5 tblsp oil100 gms yam (kand)25 – 30 broad beans (sem fali)4 green chillies2 tblsp coconut scrapeda pinch asafoetida2 raw bananas1 cup coriander leaves2 inch ginger1 tsp mustardFor Muthiya1/4 cup Bengal Gram Flour (besan)Salt to taste1/2 cup Fenugreek Leaves (methi)1/2 inch Ginger1 – 2 Green ChilliesOil to deep fry Salt to taste
Ingredients:1 1/2 litremilksaffrona few strands 1/2 cup almonds8 – 10 pistachios 3/4 cup sugar2 tblsp sunflower seeds (chironji) How to make asoondi : Soak almonds in warm water to blanch. Take off the skin. Reserve a few for garnishing and make a paste of the rest. Slice almonds reserved for decorate and pistachio nuts. Wash and strain chironji. Bring milk to a boil, stirring continuously. Simmer
Ingredients:125 gms chickai supari4 tblsp poppy seeds (khuskhus)1/4 tsp nutmeg powder1 tblsp pot masala8 – 10 cloves1/2 cup coconut scraped250 gms bhardi supari8 – 10 green cardamoms2 tblsp vegetable fat (ghee)1 cup fennel seeds (saunf) How to make masala supari : Roast coconut, cardamoms, poppy seeds, cloves and aniseeds separately. Grind cardamoms, poppy seeds, cloves and aniseed. Break the supari into coarse pieces. Heat up
Ingredients:1 tsp coriander powder1 tsp turmeric powder1 kg fresh corns1 tsp red chilli powder2 tblsp oil3 medium tomatoes1/2 tsp garam masala powder3 medium onions1/2 tsp cumin seeds6 – 7 green chilliessalt to taste coriander leaves cut for garnish How to make makai na bharta : Boil the whole corn, take off the niblets and grind it coarsely in a blender. Take off and finely cut the
Ingredients:500 gms gunda (a kind of berry)oil as required 1/4 cup salt3/8 cup turmeric powder3/8 cup fenugreek seeds coarsely groundeda big size pinch asafoetida1/8 cup mustard seeds coarsely grounded150 gms mango pieces1/4 cup red chilli powder How to make gunda : Cut the gunda and scrape the seeds with a salted knife. Mix in a little salt and turmeric powder. Wash the mangoes completely and wipe
Ingredients:2 tsp red chilli powder2 tsp cumin powder25 gms salt1 kg mangoes (raw and deseeded)2 tsp turmeric powder600 gms sugar How to make chhundo : Take off and grate the mangoes. Combine the grated mangos with rest of the ingredients evenly. Spread the mixture in a shallow wide mouthed jar and cover with a thin cloth. Keep the mixture in the sun for 5 days
Ingredients:2 tblsp oil250 gms gherkins (tindora)2 tblsp jaggery grated1 1/2 tsp cumin powderSalt to taste A pinch asafoetida (hing) 1/2 tsp mustard seeds1/2 tsp turmeric powder1 1/2 tsp coriander powder How to make tindora nu shaak : Wash, dry and slice the tindora thinly. Heat up oil in a kadhai, mix in mustard seeds and asafoetida. When it starts to crackle mix in tindora slices and stir
Ingredients:Oil for frying 20 green chillies1 cup yogurt1/2 tsp cumin powder1/4 tsp red chilli powder1 cup string beans (chawli)1/2 tsp coriander powder1 1/2 cup cluster beans (gawar)Salt to taste How to make sukavni : Wash the vegetables and pat them dry. Make buttermilk by adding 1 cup water to the yogurt and churning it well. Soak these vegetables in the buttermilk and leave it for 1
Ingredients:6 green chillies chopped4 tblsp oila pinch asafoetida8 sprigs spring onions chopped2 medium tomatoes chopped1 kg brinjal1/2 tsp turmeric powdersalt to taste 12 sprigs green garlic chopped1 tsp cumin seeds How to make ringan nu oloo : Roast the brinjals till the outer skin is charred. Put them in water and then take off the skin. Mash the pulp. Heat up oil. Mix in cumin seeds
Ingredients:2 tblsp coriander leaves chopped2 tblsp peanuts roasted4 green chillies sliced150 gms red grams divide (masoor dal)1/2 tsp turmeric powder1 tsp cumin seeds1 tblsp mustard seeds1/2 tsp fenugreek seeds12 curry leaves a big size pinch asafoetida2 tblsp oil2 tblsp jaggery grated2 tblsp tamarind pulp How to make osaman : Dilute the tamarind pulp in 4 tblsp of water and see that there are no lumps. Wash
Ingredients:2 tblsp coriander leaves chopped2 tblsp green chilli paste2 red chillies whole2 cup rice3 tblsp oil1 tsp mustard seeds1 sprig green garlic chopped1/2 tblsp ginger pastesalt to taste a pinch asafoetida250 gms broad bean seeds (leelva) How to make leelva nu bhaat : Clean, wash and soak the rice for half an hour. Remove away all the water. Heat up oil in a kadhai. Mix in
Ingredients:1 cup bengal gram flour (besan)1/4 tsp turmeric powder2 tblsp oil3/4 tsp red chilli powder1/2 cup yogurt10 cloves garlic chopped1 tsp cumin seeds2 tsp coriander powder300 gms, baby potatoes1 tblsp coriander leaves choppedoil to fry 1/2 tsp garam masala powder How to make lasaniya batata : Take off the potatoes and slit from the centre, but do not split. Heat up oil and fry till golden
Ingredients:Salt to taste 1 tsp lemon juice2 tblsp coconut scrapeda pinch asafoetida2 tblsp oil100 gm bengal gram divide (chana dal)1/2 tsp mustard seeds2 – 3 green chillies4 – 5 curry leaves1 tsp sugar powdered1 inch ginger250 gm cucumbers2 tblsp coriander leaves chopped How to make khaman kakdi : Dry roast the chana dal for 2-3 minutes on a high flame heat up and then soak in
Ingredients:1 1/2 cups Basmati rice 1 1/2 cups Potatoes, diced 1 cup Green peas 1 cup Carrots, diced 2 cloves 1 stick Cinnamon 1/2 tsp Cumin seeds 1/4 tsp Asafoetida (hing) 1/2 tsp turmeric powder 1 tsp Red chilli powder 1/2 tsp Garam masala 3 tbsp GheeSalt To Taste How to make Varhadi Aloo Bhat: Wash and drain the rice. Keep aside. Heat the ghee in a cooker, add the cloves, cinnamon, cumin seeds and fry
Ingredients:2 Eggplants, long & thin2 Potato 3 Tomatoes Salt To Taste 1 tsp Red chilli powder 1 tsp Corainder powder 1/2 tsp Garam masala 1 Pinch Turmeric powder 3 tbsp Oil 3 cups Water 1/2 tsp Sagar 2 tsp Corainder leaves How to make Vangi Batata Bhaj: Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely. Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook
Ingredients:1 cup Tuvar (Toor) Daal1 Pinch Turmeric Powder Salt To Taste 1 Lemons 1/2 tsp Jaggery 1 Pinch Asafoetida 1 tbsp Ghee 2 Dry Red Chillies 1/4 tsp Cumin Seeds 3 Garlic Cloves How to make gujarati style Toor Daal: Pressure cook tuvar dal with sufficient water and turmeric powder. Mash the dal, after it has been cooked. Chop the garlic cloves finely. Heat the ghee in a pan, add cumin seeds, dry
Ingredients:1/4 cup Chana dal1/4 cup Moong dal1/4 cup Tuvar dal 1/2 Inch Ginger 2 Grated Green chillies1 chopped Onions 1 chopped Tomatoes3 chopped Garlic cloves, minced Salt To taste1 Pinch Turmeric powder2 tbsp Oil 1 tbsp Lemon Juice 3 tbsp Corainder leaves How to make Trevti daal: Soak all the dals for one hour and pressue cook the dals. Keep aside. Heat oil in a pan, add the seasonings. Fry until
Ingredients:1 kg thick curd 3/4 cup powdered sugar a few strands saffron 1 tbsp warm milk 2 tbsp cardamom powder (elaichi) For the garnishPistachios and Almonds How to make shrikhand: Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off. Rub the saffron into the warm milk until it dissolves. Mix together the hung curds, sugar, saffron
Ingredients:1 cup – Wheat flour 2 tsp – Oil + Frying Salt to taste 1/4 tsp – Ajwain 1 pinch – Asafoetida 1/2 tsp – Red chilli powder How to make Masala Puri: Sieve the wheat flour and salt. Mix all the ingredients and knead to firm dough adding enough water. Cover and keep the aside for half an hour. Take small lumps of dough and roll into small puris.
Ingredients:1/4 cup milk1/2 cup ghee2 tsp poppy seeds ground6 green cardamoms powdered200 gm dates (seeded and coarsely grounded)1 cup refined flour1/4 cup coconut desiccatedGhee for frying Salt to taste 1/2 cup sugar How to make khajoor na ghugra : Rub 1/2 cup ghee into the flour. Mix in a pinch of salt and milk and prepare dough. Smoothen and knead the dough well for 15 minutes. Make
Ingredients:200 gm yogurt2 tblsp coriander leaves choppedsalt to taste 2 green chillies chopped2 medium cucumbers1 tsp cumin powder roasted How to make kakdi nu raitu : Take off and grate the cucumbers. Put in a muslin cloth and squeeze to extract extra moisture. Mix everything yogurt, cut coriander leaves, cut green chillies, cumin powder and salt. Mix in the grated cucumbers just before serving. Serve chilled.
Ingredients:1 lb Floury potatoes 1 tbsp Tamarind pulp 1/4 cup Water 2 tsp Brown sugar 1 1/2 tbsp Ghee or oil 1/2 tsp Black mustard seeds 1/2 tsp Ground turmeric 1/2 tsp Cayenne or ground chili pdr 1 tsp Ground coriander 1 tsp Ground cumin 1 tsp Salt 2 Fresh green chilies, seeded And thinly sliced 2 tbsp Desiccated coconut How to make Gujarati Khichu: Wash and soak the moong dal and rice together. Drain. In a
Ingredients:1/2 cup gms flour (besan) 1 cup thin buttermilk Salt To Taste 2-3 pinches turmeric powder 1 tbsp Oil How to make Gujarati Khandvi: Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in
Ingredients:1 cup rice 1 cup urad dal 1 cup yellow moong dal 3 cups sour buttermilk 2 green chillies crushed fine 1/4 tsp – ginger grated fine 1/2 tsp – soda bicarb 2 tbsp – oil2-3 pinches red chilli powder 1/2 tbsp – coriander finely chopped Salt To Taste How to make Gujarati Khaman Dhokla: Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain
Ingredients:2 Cups Sour Curd 4 tsp Besan 1/2 inch Ginger, chopped 2 Green chillies, chopped Salt To Taste Handful Corainder leaves2 tsp Oil 1 Pinch Turmeric powder 1/2 tsp Cinnamon powder How to make Gujarati Kadhi: Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well. Make a paste of ginger, chillies, cinnamon and corainder leaves. Boil the curd mixture on slow heat and
Ingredients:250 grams tuver daal, 200 grams wheat flour, 3 green chilies 3 tbsp green chili paste 50 grams groundnut 25 grams cashewnut, 1 tbsp Turmeric powder 1 tbsp Mustard seeds,3-4 cloves 2 cinnamon, 2 tomatoes 1 tbsp Tamarind 100 grams brown sugar,Salt To Taste,1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder asafetida 1/2 cup cilantro leaves 3-4 tbsp. Ghee. How to make Guajrati Dal Dhokali: Shift wheat flour. Add salt, turmeric powder,
Ingredients:1 cup Wheat flour 2 tsp Oil Salt To Taste For the filling 1/2 cup Yellow moong dal 1/2 tsp Cumin seeds 1 pinch Turmeric powder 1 pinch Asafoetida 1/2 tsp Red chilli powder 2 tsp Oil Salt To Taste Oil As needed How to make Dal Paratha: Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside. Soak moong dal for one hour. Wash and drain all the water.
Ingredients:2 cups rice flour 1/2 cup Mung Dal paste 2 tsp oil 1/4 tsp turmeric 1/2 tsp carom seeds (ajwain) or cumin seeds 1 red chili powder (optional) Salt To Taste oil for frying water as required How to make Moong Dal Chakli: Cook the mungdal to a paste like consistency . In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. Mix lightly.