Makai ka Dhokla Recipe - Gujarati Recipes

Ingredients

• 1 cup Maize Flour (makai ka atta)
• ½ cup Sour Curd
• ½ cup Sweet Corn Kernels
• 2 tsp Ginger-Green Chili Paste
• ¼ tsp Asafetida (hing)
• 2 tsp Sugar
• 1 tsp Lemon Juice
• 1 tsp Fruit Salt
• 2 tsp Oil
• Water

For the Tempering

• 1 tsp Mustard Seeds (rai)
• 1 tsp Sesame Seeds (til)
• Pinch of Asafetida
• 1 tbsp Oil

For Garnishing

• 1 tbsp Coriander, chopped

Method

1. In a bowl, mix maize flour and sour curd, along with ½ cup of warm water, well enough to form a smooth batter. Keep the batter aside for at least 30 minutes.
2. To the batter, add in the sweet corn, ginger-chili paste, asafetida, sugar, lemon juice, and oil. Mix well.
3. Now add the fruit salt and mix the preparation gently.
4. Grease a 150 mm (6”) diameter thali with oil.
5. Pour the prepared batter into the thali and steam it for 15 to 20 minutes.
6. For the tempering, heat oil in a pan, add mustard seeds, sesame seeds and asafetida. Fry them until the seeds start crackling.
7. Remove the dhokla from the pot.
8. Pour the tempering over the prepared dhokla.
9. Use chopped coriander to garnish the dhokla.
10. Cut into pieces and serve hot.

Lilva rice Recipe - Gujarati Recipes

Ingredients

• 1-1/2 cups Rice, washed and soaked
• 1 cup Green Double Beans (Surti Papdi)
• 2 Cloves
• 2 Cinnamon Sticks
• 2 tbsp Ghee
• Salt to taste
• ½ cup Coriander Leaves
• I tsp Ginger, grated
• 1 tbsp Lemon Juice
• 3 Green Chilies
• ¼ cup Green Garlic

Method

1. Make a fine paste of coriander leaves, ginger, garlic and green chilies. Add lemon juice to this paste
2. Heat ghee in a pan and add cloves and cinnamon to it. Now add rice and mix it well by stirring.
3. Add boiled beans, freshly prepared paste, salt and four cups of warm water into the rice. Mix well the entire content.
4. Transfer this mixture into an earthen pot.
5. Place the earthen pot for 30 minutes in a preheated oven at about 200º C /400° F.
6. Take out the pot and serve the hot and spicy Lilva Rice with kadi.

Khasta Namkeen Recipe - Gujarati Recipes

Ingredients

• 3 tbsp Corn flour
• 100 gm Maida
• 1 tsp Ajwain
• 1/4 kg Ghee
• 3 tbsp Water
• 1/2 tsp Salt
• 1 tsp Mangrella (onion seeds)

Method

1. In a big bowl, combine corn flour, maida, ajwain, mangrella, and salt to taste.
2. Add 3 tbsp of ghee and water.
3. Knead the dough till soft.
4. Make small balls and roll out each of them to circular shape.
5. Cut them into half and grease with ghee.
6. Fold into triangular shape.
7. Heat oil and fry on low flame.

Khaman Dhokla Recipe - Gujarati Recipes

Ingredients

• 2 Cups Besan
• 1 tsp Sugar
• 2 tbsp Lemon juice
• 2 tbsp Curd
• 4 Green chillies
• 1/2 tsp Mustard seeds
• 1/2 tsp Sesame seeds
• Shredded coconut powder
• 6 tsp Oil
• Fresh coriander leaves
• 1 Pinch soda

Method

1. Mix besan, oil, salt and sugar.
2. Add chilli powder, lemon juice, curd and boiled water to make a paste.
3. Now add soda.
4. Take a container and pour the paste in it.
5. Steam cook it in a pressure cooker it for 15 minutes.
6. Keep it for cooling.
7. Khaman is ready.
8. Heat the oil.
9. Add mustard seeds, sesame seeds and green chillies.
10. Fry it for minutes.
11. Cut the khamman into square pieces.
12. Spread fried green chillies and seeds on pieces.
13. Adorn with shredded coconut powder and coriander leaves.

Khakra Recipe - Gujarati Recipes

Ingredients

• 2 Cups flour
• 1 Cup kasoori methi
• 2 tbsp Red chilli powder
• 4 tbsp Ajawin
• 2 tsp Salt
• 6 tbsp Ghee

Method

1. Mix flour, kasoori methi and ajwain.
2. Add salt, ghee and red chilli.
3. Add water to make dough.
4. Keep it for1/2 an hour.
5. Roll out patties from this dough
6. Place it in tortilla maker and close its lid.
7. Keep it till it turns crisp.
8. Serve it with green chutney.

Gujarati Khichu Recipe - Gujarati Recipes

Ingredients

• 1 cup Millet (Jowar) Flour
• 1 tsp Ginger-Green Chilli Paste
• 1 piece large Garlic, grated
• 1 tsp Sesame (Til) Seeds
• 1 tsp Curd
• 1 tsp Oil
• 1 ½ cup Water
• Salt to taste

For Garnishing

• 1 tsp Sesame Oil
• 1 tbsp Coriander Leaves, chopped

Method

1. Take a clean microwave bowl and put all the ingredients in it.
2. Slowly, add water and keep stirring the mixture continuously, to avoid formation of lumps.
3. Cook this smooth mixture in the microwave for 5 about minutes on high temperature.
4. Serve hot, garnished with sesame seeds and chopped coriander leaves.

Gujarati Handvo Recipe - Gujarati Recipes

Ingredients

• 2 cups Rice
• 1 cup Toovar Dal (Arhar)
• 1/4 cup Urad Dal
• 1/4 cup Split Green Gram (Green Moong Dal)
• 1/4 cup Split Bengal Gram (Chana Dal)
• 1/4 cup Wheat (optional)
• 1 cup Sour Curd
• 2½ cups White Pumkin (Lauki) (grated)
• 4 tbsp Oil
• Juice of 1/2 Lemon
• 1 tsp Soda-bi-carb
• 2 tbsp Sugar
• 1 tsp Chilli Powder
• 1/2 tsp Turmeric Powder (Haldi)
• 3 tbsp Green Chilli-Ginger Paste
• Salt (to taste)

For Tempering

• 2 tsp Mustard Seeds
• 2 tsp Sesame Seeds (Til)
• 2 tsp Carom Seeds (Ajwain)
• 1/2 tsp Asafetida (hing)
• 4 tbsp Oil

Method

1. Wash rice and all the lentils (dals). Soak them for around 4-5 hours. Now, drain the water and keep them aside.
2. Using the grinder, make a paste of the rice and lentils and pour sour curd into it. Mix well.
3. Keep the mixture overnight, to let it ferment.
4. Now, take a large bowl and put the oil in it. After it gets hot, add green chili-ginger paste and saute it for a few seconds.
5. Add wheat, grated pumpkin, soda bi-carb, chili powder, sugar, lemon juice, salt and turmeric powder to the pan and mix it well.
6. Take a greased thali and pour this batter in it.
7. Now, take a saucepan and heat 4 tbsp oil in it, to prepare tempering.
8. When the oil is hot, put mustard seeds in it and let them crackle.
9. Now, put asafetida, sesame seeds and ajwain and fry them for a few seconds.
10. When the sesame seeds turn brown, pour the mixture over the prepared batter.
11. Bake the dish in a preheated oven for 30 to 35 minutes at a temperature of 200 degree C (400 degree F).
12. When the crust turns brown, it means that your handvo is ready to eat.

Gujarati Kadhi Recipe - Gujarati Recipes

Ingredients

• 4 tsp Besan
• 1 Pinch turmeric powder
• 1/2 tsp Cinnamon powder
• 2 Cups sour curd
• 1/2 Inch Ginger, chopped
• 2 Green chillies, chopped
• Handful Coriander leaves
• 2 tsp Oil
• Salt to taste

For seasoning:

1. 1 Pinch asafoetida
2. 1/4 tsp Mustard seeds
3. 1/4 tsp Cumin seeds
4. Few curry leaves

Method

1. Beat the yogurt and pour 2 cups water in it.
2. Add turmeric powder, besan and salt. Stir the contents well.
3. Prepare paste of cinnamon, ginger, chilies and coriander leaves.
4. Keep the curd mixture on low flame. Stir constantly while boiling.
5. Add the above prepared paste and bring to boil again.
6. Heat oil in a frying pan and saute all seasoning ingredients.
7. Add this spluttered seasoning to the kadhi.
8. Garnish with coriander leaves.
9. Serve with rice.

Gujarati Ghughra Recipe - Gujarati Recipes

Ingredients

For Dough

• 4 cups Plain Flour (maida)
• ½ tsp Asafoetida (optional)
• 4 tbsp Melted Ghee
• Salt (as per taste)
• Oil (for deep frying)

For Stuffing

• 3 tsp Sugar
• 2 tsp Sesame Seeds (til)
• 1 tsp Asafoetida (hing)
• 3 tsp Ginger-chilli Paste
• 4 tsp Chopped Coriander
• 1 tsp Cumin Seeds (jeera)
• 4 cups Green Peas
• 8 tbsp Grated Coconut
• 2 Lemon Juice
• 4 tbsp Oil
• Salt (as per taste)

Method

1. Take the flour and sieve it to remove unwanted particles from it. Add salt and asafoetida.
2. Mix melted ghee and water in it and make firm dough. Now, make 20- 30 small balls out of it and keep it aside.
3. Prepare stuffing by grinding the peas.
4. Now, heat the oil in a saucepan and put asafetida & cumin seeds in it. Let the seeds crackle.
5. Add mashed peas and stir, mixing in a few drops of water.
6. Now, cover the pan with a lid and let the mixture cook for some time.
7. When it is cooked, uncover it and let it dry for some time.
8. Put the mixture on a plate and let it cool. Add sugar, sesame seeds, lemon juice, salt, ginger-chilli paste, coriander and grated coconut to it and mix well.
9. Roll out the balls that you had prepared out of the dough into a 3 inch circle and put one spoon of the stuffing mixture in the centre of each circle.
10. Tenderly fold the circle into semicircle and seal the edges using a drop of water.
11. Decorate the edges of the semicircle using thumb and forefinger.
12. Heat oil in pan and deep fry the stuffed balls in it, until they become brown in color.
13. Serve hot with chutney.

Doodhi Muthia Recipe - Gujarati Recipes

Ingredients

For the muthias

• 2 cups White Pumpkin (lauki), grated
• 1 Onion, grated (optional)
• 1 cup Whole Wheat Flour (gehun ka atta)
• ¾ cup Semolina (rawa)
• ½ cup Bengal Gram Flour (besan)
• 2 tbsp Green Chili-Ginger Paste
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Garam Masala
• ½ tsp Cumin Seeds (jeera)
• ½ tsp Fennel Seeds (saunf)
• Juice of 1 ½ Lemons
• 2 tbsp Sugar
• 2 tbsp Coriander, chopped
• 4 tbsp Oil
• ½ tsp Soda-bi-carbonate
• ½ tsp Asafetida (hing)
• Salt to taste

For the tempering

• 2 tsp Mustard Seeds
• 1 tbsp Sesame Seeds (til)
• ½ tsp Asafetida (hing)
• 4 tbsp Oil

For garnishing

• 2 tbsp Coriander, chopped
• 2 tbsp Coconut, grated

Method

1. Strain pumpkin and onion to remove excess water. Keep the liquid aside to use for kneading dough.
2. Combine pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chili-ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda-bi-carbonate, asafetida and salt in a large bowl and knead the mixture to form soft dough.
3. Add the vegetable strained liquid to the dough if required.
4. Oil your hands and divide the dough in 3 parts.
5. Roll out each part into a cylindrical shape about 8 inches long.
6. Steam the muthias for 25 to 30 minutes or until they are done. Insert a toothpick in the centre of the muthias and if it comes out clean, they are done.
7. Cool them and slice into ¾ inches long pieces and keep them aside.
8. Heat oil in a pan. Add mustard seeds. When they start crackling, add the sesame seeds and asafetida.
9. Add the sliced muthias to the oil and fry for about 5 to 10 minutes. Remove them when they turn light brown in color.
10. Garnish them with coriander and coconut.
11. Serve hot with green chutney.

Dal Dhokli - Gujarati Recipes

Ingredients

For Dal

• 1½ cup Tuar Dal (pressure cooked and churned)
• 2 Tomatoes (chopped)
• ½ cup Groundnuts (boiled)
• ½ inch Ginger (chopped)
• 3 Green Chilies (slit)
• 4 Curry Leaves
• 1 tbsp Jaggery
• 1 tbsp Tamarind Pulp
• 1 tsp Red Chili Powder
• 1 tbsp Turmeric Powder
• ¼ tsp Asafetida Powder
• 1 tsp Cumin Seeds
• 1 tbsp Coriander Leaves (chopped)
• 1 tsp Desi Ghee
• 1 tbsp Oil
• 3 cups Water
• Salt to taste

For Dhokli

• 1½ cup Wheat Flour
• ½ cup Chana Dal Flour
• 1 tbsp Cumin Powder
• ¼ tsp Asafetida Powder
• ¼ tsp Turmeric Powder
• 2 tbsp Oil
• ½ tsp Red Chili Powder
• Water (for kneading dough)
• Salt to taste

Method

1. Add all the ingredients required for dough in the bowl and knead the dough. It can be made smoother by adding a little oil after kneading. Keep it aside.
2. Now heat oil in a kadhai and put cumin seeds into it. When seeds start spluttering, add asafetida powder, turmeric powder, red chili powder and dal into the oil.
3. Fry them for a minute. Add water, salt, ginger, green chilies, curry leaves, tomatoes, jaggery, tamarind and boiled groundnuts to it. Now boil the dal on medium flame.
4. Now roll out chapattis of the dough.
5. Cut the chapattis into squares or diamond shape. Add them in the boiling dal and let them cook for 5 minutes.
6. Garnish it with chopped coriander leaves and little desi ghee.
7. Dal Dhokli is ready to serve.

Cucumber Raitha - Gujarati Recipes

Ingredients

• 1 medium Cucumber (grated)
• 4 cups Fresh Curd (yogurt)
• Chili Powder
• Jeera Powder
• Salt

Method

1. Make the curd smooth by beating it lightly.
2. Add the grated cucumber, chili powder, jeera powder and salt.
3. Mix thoroughly and set to chill.
4. Serve chilled.

Banana Raita Recipe - Gujarati Recipes

Ingredients

• 3 Bananas, peeled and chopped
• 1 Cup plain or vanilla yogurt
• 1 Wedge lemon
• 1/2 Cup shredded coconut

Method

1. Stir-fry coconut in a pan.
2. Pour a little lemon juice over bananas (to keep it from browning).
3. Smear bananas with yogurt (vanilla) and top with toasted coconut. Serve.

Banana Chutney Recipe - Gujarati Recipes

Ingredients

• 6 Bananas (ripe and chopped)
• 4 tbsp Raisins
• 4 tbsp Almonds
• ¾ cup Vinegar
• 3 tbsp Salt
• 2 Cardamoms
• 1/8 tbsp Cinnamon Powder
• ½ cup Sugar
• 2 Cloves (ground)
• ½ tbsp Red Chili Powder

Method

1. Cook the bananas with vinegar and sugar until it is pulpy.
2. Remove from heat and add all the other ingredients.
3. Fill the mixture in a bottle.
4. Store in a fridge and serve after two days.

Achari Paneer Recipe - Gujarati Recipes

Ingredients

• 1 cup Paneer (cottage cheese), cubed
• 1 tsp Fennel Seeds (saunf)
• ¼ tsp Mustard Seeds
• 5 to 6 Fenugreek Seeds (methi)
• 1 tsp Onion Seeds (kalonji)
• ½ tsp Cumin Seeds (jeera)
• ½ tsp Asafetida (hing)
• 1 Onion, sliced
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Chili Powder
• ½ tsp Black Salt (sanchal)
• ¾ cup Curd
• 1 tsp Plain Flour (maida)
• 3 tbsp Coriander, chopped
• 1 tbsp Oil
• Salt to taste

Method

1. Take a small bowl and mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida.
2. Heat oil in a pan and add the seeds mixture.
3. When the seeds start crackling, add onion and sauté till it turns translucent.
4. Add the paneer, turmeric powder, chili powder, black salt and stir fry for sometime.
5. Add in the curd and sprinkle the plain flour. Mix the preparation well.
6. Sprinkle coriander and salt and bring the mixture to a boil.
7. Remove from heat and serve hot, with rice or rotis.

Puneri Daal - Indian Recipes

Ingredients

• 1 cup split Yellow Lentil (Toor dal)
• 4 tblsp fresh grated Coconut (Nariyal)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 2 tsp Goda Masala
• 2 tsp grated Jaggery
• 1 tsp Black Mustard seeds (Rai/Sarson)
• To taste Salt (Namak)
• 1 tsp Cumin Seed (Jeera)
• A pinch of Asafoetida (Hing)
• Few Curry Leaves (Kari Patta)
• 2 tblsp chopped Coriander Leaves (Dhania Patta)
• 1 tblsp Oil

Method

1. Clean, wash and drain the lentils.
2. Simmer the lentils in double their quantity of water until soft.
3. Add all the spices, coconut, jaggery and salt.
4. Simmer for a minute and remove from the heat.
5. Heat oil in separate pan and add mustard seeds, allow them to pop and then add cumin seeds, asafoetida and curry leaves.
6. Stir for few seconds.
7. Pour this over the cooked lentil, mix well.
8. Serve hot, garnished with chopped coriander leaves.
9. Goes well with boiled rice.
10. Serve hot with tamarind chutney

Preparation Time: 40min

Indian recipes - pavta patties recipe

Following is the simple and easy recipe for pavta patties.

Ingredients

• 11/4 cup soaked overnight Lima Beans
• 2 medium sized boiled, peeled and mashed Potato (Aloo)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 1 tsp Garam Masala
• 4 tsp Flour
• 5 tblsp Oil

Method

1. Boil the beans in enough water until very soft.
2. Drain them.
3. Knead all the ingredients including beans, except flour and oil, into a stiff dough.
4. Make equal size balls of the dough and flatten them slightly.
5. Heat the oil.
6. Roll each patty in the flour and shallow fry until golden and crisp.
7. Drain on a paper towel.
8. Serve hot with tamarind chutney.

Preparation time: 45min

Pavta Potato - Indian Recipes

Easy and simple recipe for pavta potao is as follows

You will require following ingredients to make Pavta Potato

• 11/4 cup soaked overnight Lima Beans
• 2 medium sized peeled & cubed Potato (Aloo)
• 1tsp Black Mustard seeds (Rai/Sarson)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 1 tsp Coriander Powder (Dhania Powder)
• A pinch of Asafoetida (Hing)
• To taste Salt (Namak)
• 1 medium sized finely chopped Onion (Pyaj)
• 4 tblsp fresh grated Coconut (Nariyal)
• Chopped Coriander Leaves (Dhania Patta)

Step by step method to prepare pavta potato recipe

1. Cook the beans in enough water till cooked but not too soft.
2. Heat the oil in a pan and add mustard seeds, allow them to pop.
3. Add asafoetida and onion.
4. Fry till onions become translucent.
5. Now mix turmeric, cayenne, coriander, salt and potatoes.
6. Add little water and cook until potatoes are soft.
7. Gently mix in the cooked beans, coconut and coriander leaves.
8. Serve hot.

preparation time: 35min

Maharashtra Recipes - Kobhi (Kobi) Zunka

Maharashtra region in India is very popular in spicy and curry food recipe, Maharshtrians eat lot of fish and rice as a main course meal but in the suburbs of the state you will find peoples like zunka bhakar much because it is filling and low cost preparation with the best of taste.

Here i will put the simplest zunka recipe made of Kobi (Cauliflower)

Kobi Zunka recipe is easy and fast to cook.

You require 11 ingredients to make Kobi (Cauliflower) Zunka

• 2 small heads finely shredded Cabbage (Patta Gobi)
• 6 tblsp Gram Flour (Besan)
• 1 tsp Black Mustard seeds (Rai/Sarson)
• Few Curry Leaves (Kari Patta)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 1 tsp Coriander Powder (Dhania Powder)
• A pinch of Asafoetida (Hing)
• To taste Salt (Namak)
• 1 tsp Cumin Seed (Jeera)
• 4 tblsp Oil

Follow the steps given below to prepare Kobi (Cauliflower) Zunka

1. Heat a heavy bottom pan and gram flour, roast it constantly stirring to avoid lumps formation, on a moderate heat.
2. As soon as the smell and color changes, remove it from the heat.
3. Heat oil in another pan and add mustard seeds, allow them to pop.
4. Add cumin seeds, asafoetida and curry leaves.
5. Saute for a minute.
6. Add cabbage, turmeric, coriander, cayenne powders and salt, mix well.
7. Lower the heat and add little water.
8. Cook until cabbage is done but crisp.
9. Increase the heat and dry the liquid and add the roasted gram flour, stir well.
10. It will absorb the liquid and oil to form clumps.
11. Break off the clumps to cook them.
12. When the flour is cooked remove from the heat.
13. Serve hot.

Time taken to make Kobi (Cauliflower) Zunka 30min

Quantity is sufficient for 5 adults

Maharashtrian Recipe - Pithla

Pithla is very famous recipe among maharashtrians from Maharashtra,India.

Pithla is made of chickpeas flour (chane ka atta or besan) spiced with green chillies. You can eat Pithla with chapatis (flatbread), parathas (thick flatbread) or bajra (Pearl millet) ka roti.

For making Pithla you will need 15 ingredients easily available in nearby grocery shops, preparation method is of 16 steps.

Be ready with following ingredient to make Pithla Recipe

• Chickpea Flour (Besan) – 6 Tbsp.
• Oil – 2 Tbsp, divided.
• Mustard (raayi) Seeds – 1/2 tsp.
• Cumin (jeera) Seeds – 1/2 tsp.
• Curry (kadi patta) Leaves – few.
• Asafoetida (hing) – 1/4 tsp (divided).
• Onions (pyaas) – 1 medium, finely chopped.
• Garlic (lehsun) – 6 cloves, finely chopped.
• Green Chilies (hari mirch) – to taste, finely chopped.
• Roasted Cumin (jeera)/Coriander (dhania) Powder – 2 tsp.
• Red Chili Powder – 1 tsp or to taste.
• Turmeric (haldi) Powder – 1/4 tsp.
• Tomatoes (tamatar) – 2 medium, chopped.
• Cilantro (Coriander (dhania)) – 5 sprigs, finely chopped.
• Water – 2 cups.
• Lime/Lemon Juice – 1 Tbsp or to taste.
• Salt – to taste.
   

Follow step by step  method to prepare Pithla Recipe

1. In a medium pan, heat 1 tbsp (of the 2 tbsp) Oil.
2. Add in the Chickpea Flour and roast till it gets a wonderful aroma.
3. Remove from flame and transfer to another bowl.
4. In the same pan, heat the balance of the Oil (1 tbsp).
5. Once hot, add Mustard Seeds, allow them to pop.
6. Add in Cumin Seeds and let them splutter.
7. Add in Asafoetida (1/8th tsp), Curry Leaves, Onions, Garlic and Green Chillies, in that order and mix well.
8. Cook till the Onions are translucent.
9. Lower heat and add in dry spices – Roasted Cumin and Coriander powder, Red Chilli Powder and Turmeric Powder.
10. Cook them for a minute.
11. Add in the roasted Chickpea Flour, cook for 2 minutes
12. Add in Tomatoes, Cilantro and Water (little at a time).
13. Mix well so there are no lumps and it forms a gravy.
14. Add in Salt and Lime/Lemon Juice to taste.
15. Allow it to come to a boil.
16. Add in the balance of the Asafoetida and mix well.

Serve hot with Chapatis, Bhakri or Bajra Roti.

Time taken to prepare is 30min
Quantity sufficient for 4 adults