Cuisine Of The Month!! - Gujarat!

Friends, we have decided to have Gujarat as Cusine of the Month at our IF. Below is brief introduction about Gujarat. I myself am from Gujarat 😳 Feel free to post your recipes from your own kitchen, from website or cook book, but all recipes should be from our state - GUJARAT this time. Each month we will come up with a new state and share different recipes and cultural cusine.

Abstract from Sanjeev Kapoor-
About Gujarat!

The state of Gujarat has left its mark on the map of the world mainly for three reasons: 1) its business community that has made its presence felt not just in India but also in other countries specially USA and UK, 2) Father of modern India, Mahatma Gandhi and steel man of India Sardar Patel hailed from this state and 3) the Operation flood, which this land brought in by bringing in a revolution in the production of milk and milk products, thus making India the largest producer of milk in the world.
Gujarat lies to the north end of the West Coast of India. Its name is derived from Gujjars, who are believed to have been a sub-tribe of the Huns who ruled the area during the 8th and 9th centuries AD. Gujarat, as it is presently, came into being in 1960 when the state of Bombay was divided into Maharashtra and Gujarat based on language. The state has Rajasthan in the North, Madhya Pradesh in the East and Maharashtra in the South, the Arabian Sea in the West and Pakistan in the Northwest.

Sites fit for the tourist
The state of Gujarat enjoys a 1600 km. long coastline, the longest in India, dotted with some really fine beaches like those of Ahmedpur-Mandvi, Kutch-Mandvi, Chorwad and Gopnath. Portugese forts, shore temples, princely port cities and beach palaces can also be found on the coast. Other beaches here include Jalandhar, Chakratirth Beach with sunset point, Goghla Beach on the Diu union territory section, Simmer Beach, Gahirmata beach being made into a resort soon.
The Sahayadri mountains in the south and the Aravalli range in the north, have scenic hill stations worth a visit. With a rich variety of flora and fauna these places are nestled among lush forests, resplendent with waterfalls and other water bodies.

Food that is simply delicious
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today have encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighboring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. Gujarati cuisine is every vegetarian's delight and is famous for its large variety of snack preparation which include spicy Gathias and milder papdis and many other preparations from theplas, khakras, papads, achaars, and many more…
Even though the state of Gujarat has absorbed many foreign influences over the years, the basic tastes in food have remained the same. There are very few people who do not relish Gujarati savouries - crisp spicy fried farsans, which can be bought in wayside stalls. The famous Gujarati thali served at weddings consists of farsans, sweetmeats and a variety of sweet and sour chutneys and pickles. This harmony, derived from mixing of the sweet with the salty, is what makes the cooking of this state different from the rest. Geographically Gujarat can be divided into four regions and because of the climactic differences; there are slight variations in eating habits and modes of preparation.
Northern Gujarat is popular for its traditional Gujarati thali consisting of rice, dal, curry, vegetables, sprouted beans, farsan, pickles, chutney and raita. In comparison Kutchi cuisine is relatively simple. It consists of khichdi, the main dish, eaten with kadhi - a savoury curry made of yogurt. Some common dishes include khaman dhokla, a salty steamed cake, doodhpak, a sweet, thickened milk confectionery and shrikhand, dessert made of yogurt, flavoured with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. Saurashtra, in Southern Gujarat, is blessed with plenty of rainfall. Green vegetables and plenty of fruit therefore dominate Surati food. There are no elaborate preparations made, no expensive ingredients used and yet the food in its utter simplicity, tastes exotically different. Popular items include a delicious vegetable concoction called undhiyo and paunk, a tangy delicacy.
The remaining 35% of the state's population consists of Bohra muslims and Parsis. Bohra muslims are the followers of Abdullah. They were the hindus who adopted muslim religion. It is one of the very few communities in India who cook soups and serve in their meals - Sarka, hot winter soup made of tuver dal an with groundnut and coconut and sarki a cold summer soup made of tuver dal with the dices of cucumber, tomatoes and spring onions served garnished with a dash of beaten yogurt. Some of the other main dishes include Malai Tikkas (kebabs of beef marinated in cream), lagania seekh (a seekh kabab made of mined meat with egg wash on top and cooked in tandoor, kuddal palida (a dish made out of split peas, thick and sour in taste served with meat pulaos). The meals also include desserts like malai na khajla (a kind of a flaky pastry which is stuffed with malai)and sagla bagla.
The Parsi cuisine on the other hand is a blend of western influences. Different types of rich meat preparations which are cooked with nuts. The best place to enjoy the Parsi food is at their weddings which are famous for their Lagan Nu Bhonu. Their traditional dishes include Tareli mahchi (fried fish), patra ni machchi (a pomfret marinated with coriander chutney wrapped in banana leaves and steamed), salli jardaloo murghi (chicken cooked with apricot and garnished with potato straws), murgi na farcha (another popular chicken dish), tamatar pereeda (an egg dish). The meat pulaos flavoured with saffron are served plain without any accompaniments. Lagan nu castar and kulfis are served as desserts.

So let's celebrate Gujarat as our Month of the Cuisine!

Moderator's Note: Thanks a lot for Soumya for bringing up this brilliant idea. So guys, what are you waiting for? Share your fav. Gujarati recipes here!

-IF KK Development Team

Undhiyo-- A popular and seasonal speciality from Gujarat made of a variety of vegetables and gram flour dumplings.

Ingredients
Serves 4
6-8 small sized Potatoes
100 gms Yam (kand)
2 Raw bananas
3-4 Small brinjals
2 Ginger (1 inch pieces)
6-8 cloves Garlic
1 medium sized Fresh coriander leaves (bunch)
4 Green chillies
25-30 Broad beans (papdi)
5 tbsps Oil
Asafoetida a pinch
1 tsp Mustard seeds
Salt to taste
1 tsp Turmeric powder
1/2 cup Coconut (scraped)
For muthiya
1/4 cup Gram flour (besan)
1/2 cup Fenugreek leaves
1/2 inch piece Ginger
1-2 Green chillies
Salt to taste
Oil to deep fry

Method
Wash, peel and dice potatoes, yam and raw bananas. Wash brinjals and slit them into four without cutting the stem. Peel and wash ginger. Peel garlic. Clean, wash and chop coriander leaves finely. Wash, remove stem of green chillies. Make a paste of ginger, garlic and green chillies. Mix in the chopped fresh coriander leaves. To make muthiyas, wash and drain fenugreek leaves, Peel and grate ginger. Wash, remove stems and finely chop green chillies. Mix all the muthiya ingredients except oil and prepare a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Deep fry in hot oil, drain onto an absorbent paper and keep aside. String beans and cut into one-inch long pieces. Heat oil in a thick-bottomed handi, add asafoetida and mustard seeds. When mustard seeds crackle, add ground masala and broad beans. Place the rest of the vegetables in layers one on top of the other. Sprinkle salt to taste and turmeric powder. Cook for five minutes on high heat. Pour one cup of water, cover and simmer on very low heat for ten to fifteen minutes. Add fried muthiyas and continue to cook for fifteen minutes. Toss the vegetables occasionally but do not use a spoon to stir. Serve hot garnished with grated coconut.

source- sanjeev kapoor.

Soumya, When you make it Dont forget to share it with me! 😛

Nice idea guyz! 👏

HG..i make undhiyu all the time. My recipe is "little" different than this, but more or less same and it's really tasty 😛 ....yes, i agree i think it would be great if people share how it is as they make it.

Yeah, you get know about others secret ingredients as well sometimes 😛

guju pride yayy im so happy someone didnt forget abt gujarat....coz im gujarati 😃

Thank You Sowmyaa 😳

--

Chakli ( Spicy crunchy spirals)

Ingredients
2 cups rice flour
cup Mungdal paste
2 teaspoon oil
teaspoon turmeric
teaspoon carom seeds (ajwain) or cumin seeds
1 teaspoon red chili powder (optional)
salt to taste
oil for frying water as required

Method:
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. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.

Cool completely before storing in an airtight container.

Makai ka Dhokla

Scrumptious sweet corn and maize flour dhoklas ready within minutes.

Preparation time : 25 mins.
Cooking time : 30 mins.
Serves/Makes : Serves 4.

Ingredients
1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil
salt to taste

For the garnish
1 tablespoon chopped coriander

For the tempering
1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil

Other ingredients
oil for greasing

Method
1. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.

2. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.

3. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.

4. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.

5. Garnish with the chopped coriander. Cut into pieces and serve hot

Patra Bhajia

Ingredients

15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oil
salt to taste

For seasoning:
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine

Method

Clean, wash and wipe leaves. Cut thick veins with a pair of scissors. Roll lightly with a rolling pin. Keep aside. Mix all ingredients (not those for seasoning) The mixture should be a thick paste. Place a leaf backside up on a flat worksurface. Take a little paste and apply thinly all over leaf surface. Place another leaf over it. Repeat. Get a set of 3-4 layered leaves, top layer being that of paste. Fold in the edges and roll the leaves, starting with their base towards tip. Make the roll tight and seal sides with some paste. Place in the perforated vessel of a double boiler or steam cooker. Repeat for all the leaves and paste. Steam in the cooker for 30-40 minutes till cooked. Cool, and remove. Cut into 1/2" thick slices. When cooled well, season as follows. Heat oil, add seeds, allow to splutter. Add sesame, coriander, and coconut. Check and adjust, salt, chilli and sugar as desired.
1. Mix well, serve hot or cold.

Making time: 30 minutes (excluding steaming time)
Makes: 20-25 patras
Shelflife: Seasoned 1 day
Deep Fried 2-3 days

Note: The patras may also be deep fried if desired.