Cuisine Of The Month!! - Gujarat!

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@chatterbox

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Posted: 19 years ago

#21

Thepla

Ingredients:

1 cup wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying

Method:

1.Mix all ingredients except oil for shallow frying.
2.Use a little water and knead a soft pliable dough .
3.Divide dough into 9-10 balls, roll each into a 5" round.
4.Sprinkle flour over chappati while rolling, for ease.
5.Place on a hot griddle, roast and drizzle oil, to shallow fry.
6.Repeat for other side. Repeat for remaining dough.
7.Serve hot with chunda (refer pickles) or other pickle or curds.
8.Equally tasty when cold too.

Making time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room temperature

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@chatterbox

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Posted: 19 years ago

#22

Sev Ganthia Saag

Ingredients:

1 cup sev or ganthia
1/2 tsp. cumin seeds
1/2 tsp. red chilli powder
1/4 tsp. garam masala
1/2 tsp. sugar
2-3 pinches asafoetida
1/4 tsp. amchoor (dried mango powder)
1/4 tsp. dhania (coriander seed) powder
1/2 tbsp. coriander leaves finely chopped
1 tbsp. oil
salt to taste

Method:

1.Mix all dry masala in 1 cup water.
2.Heat oil in a pan, add seeds and asafoetida, allow to splutter.
3.Add masala solution, allow to simmer for 3-4 minutes.
4.Add sugar and stir to dissolve.
5.Add ganthia or sev, stir, garnish with chopped coriander.
6.Serve hot with phulka or thepla, or roti.

Making time: 5-7 minutes
Makes: 3 servings
Shelflife: To be Served Immediately

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Bhoot is inactive

@chatterbox

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Posted: 19 years ago

#23

Matri

Ingredients:

1 cup plain flour
1 tbsp. ghee or oil
salt to taste
2-3 pinches soda bicarb
1/4 tsp. ajwain seeds
warm water for kneading
oil for deep frying

Method:

1.Mix all ingredients, except oil for deep frying and water.
2.Add water little by little kneading into a pliable dough.
3.Cover and keep for 15 minutes.
4.Break into small portions, roll in 1" wide rounds.
5.Keep a little thicker than puris. Prick with a fork.
6.Place on a clean spread out cloth.
7.Finish for all dough.
8.Heat oil in a frying pan, add some matri at a time.
9.Fry till lightly golden, flip side and repeat.
10.Drain and cool to allow to become crisp.
11.Store in an airtight container.

Making time: 40 minutes
Makes: 25 pieces (approx.)
Shelflife: 2 weeks at room temperature

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@chatterbox

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Posted: 19 years ago

#24

Dal Dhokli

Preparation Time : 20min.
Cooking Time : 45 min.
Serves / Makes : 2-4

Ingredients

Ingredients for dhokli:
Corn Flour( makki ka aata)-2 cups
Salt-2 tsp
Ajwain seeds-1 tsp
Papadkhar-1 1/2tsp
Grated ginger-1 tsp
chopped corrainder- 1Tbsp
green chillies- 1tsp
boiled water- around 1 cup.
raw vegetable oil-5-6 TBSP for puttimg it in dhoklas.

Ingredients for Dal-
Split dal urad with skin -1 cup
onion-1 chopped fine
tomato-1 chopped fine
ginger garlic paste-1 Tsp
green chillieschopped-1 tsp
cumin seeds(jeera)1 tsp
aesfodita-a pinch
water-2&1/2 cups
oil or butter -2tbsp.
chopped corrainder for garnishing.
Lemon juice-1tsp.

Method

Procedure for Dal-
Soak the dal for 10-15 min.Heat oil in a cooker & then put cumin seeds when they crackle put green chillies& aesfodita saute for few sec. Then put gingergarlic paste & saute for few sec. Afetr that put chopped onions.When oninons turn brown put chopped tomatoes.when tomatoes leave oil means masal is ready. then put soaked dal with water & pressure cook the dal.when the dal is cooked take it out in a bowl & put chopped corrainder & lemon juice into it....
Dhoklis:
In a large bowl mix all the ingredients except water. Not gradually mix water & rub the mixture. Initially corn will be little hard but with boiled water soon it will become soft. when u rub it after sometime u will be able to make balls with it.that means now ur dough is ready.make balls & flat them a little bit, just like vada's & make a hole in the centre.after making all the dhokli's put a jali(or stand) in another cooker & put little water inside it. not palce all the dhokli's on jali /stand & put the lid back. take 3-4 whistles. If u prick a toothpick it should come out clean.when the dhokli's are done take them out...put raw vegetable oil on thme & eat it with dal.
.

User Comments & Tips

Alternate method: u can steam the dhokla in a large pot on a strainer .

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@chatterbox

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Posted: 19 years ago

#25

Gujarati Kadhi

INGREDIENTS

2 cups
2 tbsp singhare ka
4 cups water
1 tbsp
1 tsp
1/4 tsp -powdered
2-3 tbsp
2 tbsp oil
2 tsp
1 sprig curry leaf
3-4 whole red
2 tbsp leaves-chopped

METHOD

Beat the yoghurt and the atta together till smooth.

Add salt, chilli powder, cinnamon, sugar and water and mix well.

In a heavy-based pan, heat oil, add cumin, curry leaves and red chillies.

When the cumin begins to splutter, add the yoghurt mixture, increase the flame and bring to a boil. Leave to simmer for about 15-20 minutes.

Serve hot garnished with coriander leaves.

source: ndtv.com

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@chatterbox

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Posted: 19 years ago

#26

Aam Ras

INGREDIENTS

500 gm pulp
1 tsp powder
1 tsp
1 tsp water
30 ml
20 gm chaat masala powder
05 gm crushed cumin

METHOD

Mix all the ingredients and add enough sugar and water to get the desired sweetness and consistency.

Chill and serve garnished with mint leaves.

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@chatterbox

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Posted: 19 years ago

#27

Besan ka Cheela (Chickpea Flour Pancakes)

INGREDIENTS

1 cup besan
1 cup water
2 tsp salt or to taste
1 tsp chilli powder
1 tsp ajwain
green chillies-finely chopped to taste
1/2 cup methi leaves-finely chopped
4 tsp oil for frying the chelas

METHOD

Mix all the ingredients, except oil, to a thick pouring consistency, adding the water a little at a time. Leave to rest for 15-20 minutes.

Heat a tbsp or so of oil in a frying pan, then pour it off into a container.

Keeping the heat high pour some batter in the center of the pan, spreading it out a little.

Lower the heat and let cook till the edges brown a little and can be lifted easily.

Dribble a little oil around it, turning the pan so the oil goes under the cheela. Flip it over to cook slightly on the other side and before serving it hot with a green chutney.

We can add onion, capsicum , red tomatoes green chillies all cut small

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sowmyaa

@sowmyaa

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Posted: 19 years ago

#28

Meenu 🤗 so nice to see you here.... 😳 i love thepla and handvo. one little new thing to thepla. make atta exactly like methi thepla atta and then roll it small like "puri" and put some sasame seeds on it and press and then deep fry it..it tastes yummy!! 😛 Oh and i take 1 cup wheat flour and 1/2 cup bajra flour instead of gram flour and it tastes really good.

Edited by sowmyaa - 19 years ago

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Bhoot is inactive

@chatterbox

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Posted: 19 years ago

#29

Originally posted by: sowmyaa
Meenu 🤗 so nice to see you here.... 😳 i love thepla and handvo. one little new thing to thepla. make atta exactly like methi thepla atta and then roll it small like "puri" and put some sasame seeds on it and press and then deep fry it..it tastes yummy!! 😛 Oh and i take 1 cup wheat flour and 1/2 cup bajra flour instead of gram flour and it tastes really good.

well ya thanks for the tip dear

😃

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Mauritian

@Mauritian

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Posted: 19 years ago

#30

hey meena you in this section???

and posting recipes too 👏 👏 👏

hmmm, time to try gujarati cuisine now 😛

all i really know about this type of cuisine is dhoklas and mathris 😕

thanks sowmy, great idea!!!

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Cuisine Of The Month!! - Gujarat! - Page 3

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