Monday, April 4, 2016

Gujrati Food Dishes Recipes

Gujrat is one of the most beautiful state of India.Most of the people living in Gujrat are vegetarian. That is reason almost all the famous dishes from Gujrat are veg dishes.Gujrati dishes are mostly sweet,salty and spicy.

Dal Dokhli

 :-250 grams tuver daal, 
 :-200 grams wheat flour, 
 :-3 green chilies 
 :-3 tbsp green chili paste 
 :-50 grams groundnut
 :-1 tbsp Turmeric powder
 :-1 tbsp Mustard seeds,
 :-3-4 cloves 
 :-2 cinnamon, 
 :-2 tomatoes 
 :-1 tbsp Tamarind 
 :-Salt To Taste, 
 :-1 tbsp Garam masala,
 :-1 tsp Ajawain 
 :-4-5 tbsp.Oil, 
 :-2 tbsp Red chili powder
 :- asafetida 
 :-3-4 tbsp.
 :- Ghee.
*To wheat flour add salt, turmeric powder, ajwain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
*Wash tuver dal and pressure cook it for three whistles.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, groundnut, garam masala, red chili powder and mix well.
*Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
*Boil for 10 minutes and remove. Serve the dal dhokli warm.
 :-1 kg thick curd 
 :-3/4 cup powdered sugar
 :-a few strands saffron 
 :-1 tbsp warm milk
 :-2 tbsp cardamom powder 
 :-5-6 Pistachios and Almonds sliced
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori,
It's a great combination!!
:-1/2 cup gms flour (besan) 
:-1 cup thin buttermilk 
:-Salt To Taste 
:-2-3 pinches turmeric powder 
:-Oil:-1 tsp Sesame seeds 
:-1/2 tsp Mustard seeds 
:-1 tbsp Coconut scraped 
:-1 tbsp Coriander finely chopped 
:-2 pinches asafoetida 
:-2 green chillies finely chopped 
:-1 stalk curry leaves
*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 pour in a large plate.
*Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
*When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
*Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
*Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
*Add sesame seeds and immediately pour over khandvi rolls.
Tasty and also light for stomach
 :-6 - 8 cloves garlic 
 :-3 - 4 baby brinjals 
 :-6 -8 potatoes small
 :-1 tsp turmeric powder
 :-5 tblsp oil 
 :-100 gms yam 
 :-25 - 30 broad beans
 :-4 green chillies 
 :-a pinch asafoetida 
 :-2 raw bananas 
 :-coriander leaves 
 :-2pcs ginger 
 :-1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*Divide into small portions and shape each into one-inch long half-inch thick rolls.
*Deep fry in hot oil, remove and keep aside.
*String beans and cut into one-inch long pieces.
*Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
*When mustard seeds crackle mix in ground masala and broad beans.
*Put the rest of the vegetables in layers one on top of the other.
*Sprinkle salt and turmeric powder.
*Stir fry for five minutes on high flame heat.
*Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti


Whether for religious and spiritual reasons, or as a means to good health, fasting has been a part of all traditions through the ages.
Here are a few dishes you can try out during fasting.

Ingredients: -
:- 1-2 cups finely ground, roasted peanuts
:- 2 green chilies
:- tamarind or kokum to taste
:- ghee (clarified butter)
:- 3-4 cups water
For paste:-
:- cumin seeds
:- coriander
:- 2 sticks of cinnamon
:- 3-4 cloves
:- jaggery
:- salt to taste
Method: -
*Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery.
*Add kokum or tamarind pulp to it according to taste.
*After the curry is well cooked, garnish with coriander leaves.

Ingredients: -
:- 6 ripe, peeled bananas
:- 1/2 cup sugar
:- 1/2 cup fresh coconut
:- green cardamom
:- ghee (butter) for frying
Method: -
*Cut banana into 3-inch pieces.
*Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens.
*Slit each banana piece, and fill in coconut mixture.
*Hold together with a toothpick.
*Fry in ghee over medium flame till golden brown



Ingredients: -
:- 2 cups sabudana
:- 1 cup roasted, coarsely pounded peanuts
:- 1 tsp. cumin seeds
:- 6 green chilies
:- 4 tbs. ghee
:- 1/2 lemon finely chopped
:- fresh coriander for garnishing
:- 1/2 cup freshly scraped coconut
*Wash sago, drain and set aside for one hour.
*Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly.
*Mix in sago, peanuts, salt and sugar to taste.
*Keep covered and cook on slow flame for 5-10 minutes.
*You can add small cubes of boiled or fried potatoes.
*Garnish with leaves Serve hot.



Ingredients: -
:- 2 grated sweet potatoes (Shakarkand)
:- 1/4 cup sugar
:- 5 cardamoms, ground
:- !/2 litre full cream milk
*Wash, peel and grate sweet potatoes.
*Cook in milk till it turns soft and the mixture thickens.
*Then add sugar, cardamom powder and coconut and cook for a few minutes.
*Serve hot or cold. It tastes excellent.
Sweet Potato has high Iron content


Ingredients: -
:- 1 kg sweet potatoes
:- 250 gm sugar
:- ghee for frying
:- cardamom powder
*Wash and remove skin of sweet potatoes.
*Cut into round thin slices and fry in ghee.
*Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it.
*Place fried sweet potato slices in syrup and stir lightly.
*Keep for some time and then remove.
*They will turn crisp

Ingredients: -
:- 2 cups varai
:- 1 cup roasted, coarsely pounded peanuts
:- 4 green chilies
:- 1 tsp. cumin seeds
:- 2 cloves and 2 pieces cinnamon, powdered finely
:- chopped fresh coriander leaves
:- 1/2 cup fresh coconut
:- 2 tbs. ghee
:- salt to taste
*Heat ghee. Add cumin seeds and green chilies.
*Then add varai and roast for a while.
*Put 4 cups of hot water in the varai along with salt.
*When almost cooked, add ground peanuts and clove-cinnamon powder.
*Add a little ghee over it and cover and cook a little more.
*Garnish with coriander.
*Just before serving, squeeze lemon juice over it.
You can also add potatoes to the dish for variation.


Fruits are a great source of energy but continuous intake of fruits in your diet will bring you beauty and slim figure 
Mixed fruits Shake
:- 2 cup Bananas (sliced)
:- 2 cup Strawberries (sliced)
:- 2 cup Pineapple or Papaya (chopped)
:- 1 cup Apples (chopped and peeled)
:- 1/2 cup Ice cubes
:- 1 tsp HoneyTo make Mixed fruit shake :In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey. Blend till smooth. Serve chilled with breakfast.
Apple Shake
:- 2 Apples chopped
:- 1/2 liter milk
:- Ice cubes
:- Blend apples in milk and add ice cubes
--Serve chilled
Apple has lots of iron conetnt so it will be a combination of Calcium and iron.

Mango Shake

 Mango Shake
:- 2 mangoes finely chopped after skining
:- 1/2 liter milk
:- Ice cubes
:- Sugar 2-3 tbsp
Blend mangoes in juicer , add milk.
After blending add sugar cubes and serve chilled.
Mangoes are great diet in summer.