Gujarati Dal

Ingredients
Arhar Dal   1 Cup   Salt   to taste
Fenugreek Seeds   1/2 tsp   Desi Ghee   3 tbsp
Red Chilli Powder   1/2 tsp   Cumin seeds   1/2 tsp
Turmeric Powder   1/2 tsp   Mustard Seeds   1/2 tsp
Coriander powder   1 tsp   Jaggery   1 tbsp
Lemon Juice   1 tsp   Curry leaves   2 springs
Peanuts   9   Asafoetida   1 Pinch
Preparation 1. First wash and soak arhar dal for 1 hour before cooking.
2. Cook the dal in pressure cooker with 2 cups of water till 3 whistles
3. Release the pressure and open the lid carefully. Whip until thick. Mix in 1 cup of normal water.
4. Take a kadai(wok) and heat desi ghee in it.
5. Once it is hot add mustard seeds, cumin seeds, fenugreek seeds. As they start spluttering add curry leaves, peanuts and asafoetida.
6. Mix well and cook for 2 to 3 minutes. Pour this tempering over the boiled dal.
7. Add lemon juice, jaggery, turmeric powder, red chilli powder, coriander powder, garam masala and salt and cook covered for 10 minutes on a medium flame.

8. Garnish with Coriander Leaves and enjoy with Basmati Rice.

Gujarati Khichu

Ingredients
Rice Flour   1 cup   Salt   to taste
Red Chilli Powder   1/4 tsp   Curd   1/2 Cup
Bicarbonate of Soda   1/2 tsp   Lime   1/2 tsp
Green Chillies   2   Oil   2 tb sps
Coriander leaves   1/2 Cup   Cumin Seeds   1/2 tsp
Asafoetida   1 Pinch        
Preparation 1. Take a medium size pan and boil water in it.
2. Once it starts boiling add cumin seeds, red chilli powder, asafoetida, green chillies and salt. Mix well.
3. Add rice flour, and bicarbonate of soda and stir vigorously with a wooden spoon to avoid lumps.
4. Cover and simmer for 25 to 15 minutes.

5. Add oil and green coriander. Mix well.
6. Serve hot with desi ghee, papad, pickle and yogurt.

Dal Dhokli

Ingredients
Arhar Dal   250 gms/0.55Pound   Salt   to taste
Wheat Flour   1.5 Cups   Oil   5 tbsps
Chana Dal Flour   1/2 Cup   Desi Ghee   1 tbsp
Mustard Seeds   1 tbsp   Tomato Puree   2 tbsp
Asafoetida   1 Pinch   Cloves   3
Green Chillies   3   Mustard seed   1/2 tsp
Groundnut   12   Garam Masala   1 tsp
Turmeric Powder   2 tsp   Cumin Powder   1 tsp
Red Chilli Powder   1 tsp   Cinnamon Stick   1
Tamarind Pulp   1 tbsp   Jaggery   1 tbsp
Curry Leaves   4      
Preparation 1. Clean and soak Arhar Dal for 30 minutes.
2. Pressure cook it in a cooker for 20 minutes for 2 to 3 whistles.
3. Take a medium size boil and mix wheat flour, chana flour, cooking oil, turmeric powder, red chilli powder, cumin powder, salt and water as per requirement to make a smooth dough. Keep it aside.

4. In a kadai(wok) heat oil . Once it is hot add cumin seeds.
5. As they start spluttering add turmeric powder, asafoetida powder, red chilli powder and dal into the oil.
6. Sauté for few minutes. Add water, salt, green chillies, curry leaves,cinnamon, tomato puree, jaggery, tamarind, and groundnuts. Boil the Dal on a medium flame.
7. Now roll out chapatis of the dough. Cut the chapatis in to square shape. Add them to boiling dal and let them cook for 5 to 10 minutes.

8. Serve hot after garnishing with coriander leaves.

Chaach

Ingredients
Yogurt   2 Cup   Salt   to taste
Mustard Seeds   1/2 tsp   Oil   2 tb sps
Ginger chopped   1   Cumin powder   1/2 tsp
Coriander Leaves   handful   Kala Namak   A Pinch
Mint Leaves   1 tbsp   Butter Milk   As required
Preparation 1. In a Jug put yogurt, green chillies, salt, kala namak, ginger, cumin powder and water.
2. Blend all the ingredients using a blender.
3. Now take a pan and heat oil in it. Once it is hot add mustard seeds.

4. As they start cracking remove from the flame and pour on top of the buttermilk.
4. Chill the buttermilk after garnishing with coriander leaves and mint leaves.

Oondhiyu

Ingredients
raw banana chunks   100gms/0.022pound   Salt   to taste
yam chunks   100gms/0.022pound   Oil   4 tbsps
small brinjals slit   small brinjals slit   Green chillies   4
Ginger grated   1 tsp   Garlic crushed   1/2 tsp
coriander leaves chopped   1 tbsps  

wheat flour

  1 tsp
turmeric powder   1/2 tsp   asafoetida   1/4 tsp
Ajwain   1 tsp   Sugar   1/2 tbsp
lemon   to taste        
Preparation 1. Mix all ingredients, make stiff dough.

2. Form into small oval, dumplings heat the oil,fry ghattas for 2 minutes.
3. Remove from oil. Keep aside. Use a heavy large sauce pan.
4. Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste. Marinate for 30minutes.
5. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes.
6. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required.
7. Add sugar, stir. Serve hot, either as is, or with parathas.

 

Khandvi

Ingredients
Gram flour   1/2 cup   Salt   to taste
thin buttermilk   1 cup   Oil   3 tsps
Turmeric powder   2 pinches   sesame seeds   1 tsp
Corainder chopped   1 tbsp   mustard seeds   1/2 tsp
coconut scraped   1 tbsp   Asafoetida   2 pinches
Green chillies   2   curry leaves   1 spring
Preparation 1. Mix water, flour, salt and turmeric to form a batter.
2. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation.
3. Cook till the mixture does not taste raw, stirring continuously. When done , pour a ladleful in a large plate.
4. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
5. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
6. Place in a serving dish.

For Seasoning

1. Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
2. At last at sesame seeds and immediately pour over rolls.
3. Serve as is or with garlic chutney.

Khaman

Ingredients
Rice
  1 cup   Salt   to taste
Urad dal   1 cup   Oil   2 tbsps
           
Yellow moong dal   1 cup   Sour buttermilk   3 cups
Ginger grated   1/4 tsp   Soda bicarb   1/2 tsp
Red Chillipowder   2 pinches   Corainder leaves   1/2 tsp
Preparation 1. Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2. The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill.
3. This flour should be like very fine soji in texture. Store in airtight container and use as required.
4. To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well.
5. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
6. Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" dia greased plate
7. Steam over water either in a cooker or steamer.
8. Pierce knife, and check, should come out clean if done.
9. Prinkle the chilli powder and coriander, steam again for 2-3 minutes.
10. Cut into squares or diamonds and serve hot with coconut chutney.



CHHUNDO

Ingredients
Red chilli powder   2 tsp   Turmeric   2 tsps
Mangoes   1000gms/2.2pound   Cumin powder   2 tsp
Sugar   600gms/1.32 pound        
Preparation 1. Take off and grate the mangoes.
2. Combine the grated mangos with rest of the ingredients evenly.
3. Spread the mixture in a shallow wide mouthed jar and cover with a thin cloth.
4. Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily.
5. Add the curry powder and cook for 1 to 2 minutes.Add the Kathirikai and fry for 1 to 2 minutes.
6. This pickle lasts for a very long time.

MASALA SUPARI

Ingredients
Chickai supari   125gms/0.28pound   Pot masala   1 tbsp
Poppy seeds   4 tbsps   Ghee   2 tbsp
Nutmeg powder   1/4 tsp   Cloves   8 - 10
Coconut scraped   1/2 Cup   Fennel seeds   1 cup
Bhardi supari   250gm/0.55pound   cardamoms   8 - 10
Coriander leaves   10   Water   1 Cup
Preparation 1. Roast coconut, cardamoms, poppy seeds, cloves and aniseeds separately.
2. Grind cardamoms, poppy seeds, cloves and aniseed.
3. Break the supari into coarse pieces.

4. Heat up the ghee and stir fry the supari till golden.
5. Take off and mix with the rest of the ingredients.Cool and serve

Gujarati Kadhi

Ingredients
Singhare ka atta   2 tbsp   Yoghurt   2 Cups
Chilli powder   1 tsp   Oil   2 tbsp
Red Chili powder   1 tsp   Sugar   2 - 3 tbsp
Cinnamon-powder   1/4 tsp   Cumin seeds   2 tsp
Curry leaf   1 spring   Red chillies   3 - 4
Coriander leaves   2 tbsp   Salt   to taste
Preparation 1. Beat yoghurt and the atta together till smooth.
2. Add salt, chilli powder, cinnamon, sugar and water and mix well.
3. In a heavy-based pan, heat oil, add cumin, curry leaves and red chillies.
4. When cumin begins to splutter, add yoghurt mixture, increase the flame and bring to a boil.
5. Leave to simmer for about 15-20 minutes.
5. Serve hot garnished with coriander leaves.

Handvoh

Ingredients
Rice   1 Cup   Salt   to taste
Yellow moong dal   1 Cup   Oil   4 tb sps
coriander chopped   3 tbsps   Bottle gourd   1
Urad dal   1 tsp   Green chillies   3 - 4
Soda bicarb   3/4 tsp   Buttermilk   3 Cups
Turmeric   1/2 tsp   Channa dal   1 tsp
Cumin seeds   1/2 tsp   Mustard seeds   1/2 tsp
Preparation 1. Take butter milk in a large vessel.
2. Add salt, soda and flour, mix well. Keep aside for 6-7 hours.
3. Grate bottle gourd and squeeze out excess water.
4. Add gourd, coriander and greenchilli.
5. Heat oil in a pan, add urad & channa dals, and seeds.
6. Allow to splutter, pour half in the batter, mix thoroughly.
7. Put in a greased oven proof deep container.
8. Pour remaining seasoning on top. Place in a preheated oven at 280C for 10 minutes.
9. Reduce to 200C or 180C for 40 minutes or till done.
10. Check by inserting a skewer which should come out clean.
11. Slice into wedges and serve hot with chutney or lemon tea.

Vangi Batata Bhaji

Ingredients
Eggplants, long & thin   2   Salt   to taste
Potato   2   Oil   3 tbsps
Red chilli powder   1 tsp   Tomatoes   3
Turmeric powder   1 pinch   Garam masala   1/2 tsp
Corainder powder   1 tsp   Sugar   1/2 tsp
Corainder leaves   2 tsp        
Preparation 1. Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
2. Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
3. Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
4. Cover with a lid and simmer the heat. Cook until the vegetables are done.
5. Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice.

Treveti Daal

Ingredients
Chana dal   1/4 Cup   Salt   to taste
Moong dal   1/4 Cup   Oil   2 tb sps
Tuvar dal   1/4 Cup   Ginger   1/2 piece
Green chillies grated   2   Tomato   1
Onions Chopped   1   Garlic cloves   3
Turmeric Powder   1 pinch   Lemon Juice   1 tbsp
Corainder leaves   3 tbsp   Dry red chillies   2
Broken Cloves   2   Bay leaves   2
Asafoetida   1 pinch        
Preparation 1. Soak all the dals for one hour and pressue cook the dals. Keep aside.
2. Heat oil in a pan, add the seasonings. Fry until they turn brown.
3. Add chopped ginger, garlic, chillies and fry for 4-5 minutes.
4. Add onions and tomatoes, salt, turmeric powder and cook until done.
5. Mash the dals. Add the dals with 2 cups of water. Simmer the flame and let the dal boil for few minutes.
6. Add the lemon juice, corainder leaves and stir well.
7. Serve hot with rice and papads.
     



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