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Home > Regional Recipes > Gujrati Recipes
Gujrati Recipes
Gujrati KadhiGujrati Kadhi

Ingredients:
2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder
Seasonings:
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida

Method:
Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
Make a paste of ginger, chillies, cinnamon and corainder leaves.
Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
Heat oil in a pan, add all seasonings. Fry until they splutter.
Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

Dal Paratha

Dal ParathaIngredients:
1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed

Method:

Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside. Soak moong dal for one hour. Wash and drain all the water.
Cook the moong dal 1 cup of water.
Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
Cook until the dal mixture is dry. Let it cool.
Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
Serve daal paratha hot with curry.

Toor Daal

Toor DaalIngredients:
1 cup Tuvar (Toor) Daal
1 Pinch Turmeric Powder
Salt To Taste
1 Lemons
1/2 tsp Jaggery
1 Pinch Asafoetida
1 tbsp Ghee
2 Dry Red Chillies
1/4 tsp Cumin Seeds
3 Garlic Cloves

Method:
Pressure cook tuvar dal with sufficient water and turmeric powder.
Mash the dal, after it has been cooked.
Chop the garlic cloves finely.
Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
Add the dal with 2 cups of water and salt.
Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
When the tuvar dal is cooled add lemon juice and serve.

Tindora Nu Shaak

Tindora Nu ShaakIngredients
2 tblsp oil
250 gms gherkins (tindora)
2 tblsp jaggery grated
1 1/2 tsp cumin powder
salt to taste
a pinch asafoetida
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 1/2 tsp coriander powder

Method:
Wash, dry and slice the tindora thinly.
Heat up oil in a kadhai, mix in mustard seeds and asafoetida.
When it starts to crackle mix in tindora slices and stir fry on low heat up for 5-7 minutes.
When cooked mix in all the masala and jaggery and stir fry on high flame heat up for 2-3 minutes.
Take off from heat up when crunchy and serve hot.
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