 | Art & Culture • Health • Movies & Entertainment • Society • Reference • Sports • Travel | |
| ||||||||||||
| ||||||||||||
| ||||||||||||
| Gujrati Cuisine | ||||||||||||||||||||||||||||
Khandvi: Ingredients For seasoning  2 tsp. Oil
Method 1. Mix water, flour, salt and turmeric to form a batter. 2. Heat oil in a heavy pan, add batter. 3. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. 4. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. 5. Use circular outward movements as for dosas. 6. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning 1. Sprinkle coconut and coriander all over khandvi rolls. 2. Heat oil in a small pan. Add cumin, asafetida, curry leaves and chilies. 3. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney. Shrikhand:  Ingredients
For the garnish Method 1. Hang the curds in a muslin cloth in a cool place for approximately 4 hours until all the liquid (whey) has drained off 2. 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. 3. Place in the refrigerator.Serve cold garnished with slivers of pistachios and almonds. Mula Ni Kadi  Ingredients
For tempering Method 1. Take curds and gramflour in a vessel and beat them together. 2. Add water and all the spices. Mix well. 3. Add white reddish pieces. Prepare tempering. 4. Separate curry leaves and wash them. 5. Heat ghee, add mustard seeds, cumin and fenugreek seeds. 6. When they stop spluttering, remove from fire and hold over the kadhi mix. 7. Add curry leaves and pour in it. 8. Now put the vessel to heat. Stir often for even mixing and thickening. 9. Simmer for 10 minutes. Serve hot with few coriander leaves in it. Theplas:  Ingredients
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. Rengan Batata nu Shaak  Ingredients
Method 1. Heat oil in a pan. Add the tomatoes,spices and little sugar. Fry on medium heat for 3 minute(s) till the tomatoes are soft. 2. Add potatoes and eggplants. Fry again for about 5 minutes. 3. Add the water and cook covered on medium / low heats for 4 minutes or till the vegetables are cooked. 4. Garnish with finely chopped coriander leaves before serving. 5. Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti). Khichu:  Ingredients
Method 1. Wash and soak the moong dal and rice together. 2. Drain. In a bowl, mix the dal and rice with the turmeric powder, peppercorns, 4 ½ cups of water and salt. 3. Pressure cook for 3 to 4 whistles and set aside for 20 minutes till the steam has been released. 4. Remove from the pressure cooker, add the ghee and mix well. 5. Serve hot with kadhi and papad | ||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||