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Recipe: Gujarati moong dal dhokla
1 katori moong dal Salt to taste
2-3 strands of garlic Eno powder
- Soak the moong dal for about 2 hours. Then grind it in a mixer. Add salt, crushed pieces of garlic, ginger and green chillies in the mixture. Stir well. And see that the ingredients are added properly. - Now take the dhokla vessel (a specially made dhokla cooker that cooks dhokla, idlis etc) and put a tablespoon of mixture in the small plate. Spread it properly on all sides and sprinkle a bit of red chilli poweder on it.
- Take another plate and do the same. Put the two plates in the dhokla vessel after adding water to the vessel. Don't forget to spread oil on the plates before you spread the mixture. Close the vessel and wait for 5-7 minutes.
- Open the lid and poke the mixture with a spoon to see if its cooked. If it's cooked remove the plate from the vessel and cut the dhokla into diagonal pieces. - After you have removed both the vessels and made the dhokla pieces, take a small kadhai and put some oil on it. Add mustard seeds, curry leaves and add the dhokla pieces to it. - After the tadka, sprinkle some coriander leaves on it, and serve the dhokla hot with chutney or kadhi.
Recipe: Gujarati chevda
Made with less oil, the Gujarati chevda can be a healthy snack with a cup of chai Gujaratis enjoy chevda with their coffee or tea and it also forms an important snack on their holidays abroad as it is now made in a healthier way and light on the stomach. Here's how to make it:
Gujarati Haandvo becomes an ideal snack
1 cup Haandvo flour (you get it at grocery shops) 2-3 teaspoons of curd 1 teaspoon red mirchi powder 1 teaspoon haldi powder 1 teaspoon til seeds 200 gms doodhi grated Salt optional Garlic powder
Grate the doodhi well and put it aside. Also, soak the haandvo flour with water in a vessel 3-4 hours before you cook it and put it aside. Now add salt, dahi, red mirchi powder, doodhi, garlic and green chillies' paste and til seeds to the mixture. Mix well. Now take a non-stick pan and put some oil (1-2 teaspoons) to it. Heat it and add mustard seeds to it. Also add til seeds and dried red chillies to the oil. After a few seconds, add the whole mixture to this non-stick pan. Let it heat for 10-15 minutes. After the mixture has cooked like a cake, shift it to the other sideand let it cook for a while. After 5 minutes your dish will be ready to serve. Serve it hot with green chutney and a small cup of oil and freshly made hot tea.
Recipe: Gujarati Kadhi
1-2 teaspoon besan flour a pinch of asofoetida 1-2 teaspoon sugar salt to taste 1 tablespoon of dahi oil, cummin seeds, methi seeds and ghee for tadka cloves coriander leaves
How to make it
- Take 1-2 teaspoon of besan powder, 1 tablespoon of dahi, proportionate amount of water and mix it well in a kadhai and churn it well. - Keep the kadhai on a low flame and add salt, sugar and curry leaves and shredded coriander leaves to the mixture. See that you neither add too much sugar nor too much salt and the curd should not be too sour. The mixture will turn a bit thick, if it gets more thick then add little water. - Now take a small kadhai and add a teaspoon of oil, ghee and then add methi seeds, cummin seeds, coriander leaves, 2-3 cloves to the mixture. Heat it and as the seeds start popping out, for the tadka - add this mixture to the the other kadhai. Mix well. - Heat well for 2-3 minutes and serve hot with agarnish of coriander leaves.
Recipe: Delicious hot Gujarati kadhi
2 tbsp gram flour (besan) 500g curd Â½ piece ginger 2-3 green chillies 4-5 curry leaves 2 tsp sugar (optional) A few chopped coriander leaves 1 cinnamon stick 2 tbsp ghee/oil A pinch of asafoetida 1 tsp turmeric powder A few cumin seeds Salt to taste
Beat the curd and gram flour together with a beater and make it liquid. Keep aside. In a mixer grind the green chilies and ginger to form a paste. Meanwhile in a pan add the ghee/oil with a pinch of asafetida, cumin seeds, curry leaves and cinnamon. Once the cumin seeds start to putter add a glass of water and cover the pan with a lid. Let it simmer for a few minutes. - After a few minutes add the curd in the pan and stir gently. Add the ginger-chili paste, turmeric powder, salt and sugar to the mixture is using. - Mix well. Let it simmer for a few minutes and you Gujarati kadhi is ready.
Hot Gujarati thepla recipe
2 cups wheat flour (atta) Â½ cup of gram flour (Besan) One large bottle gourd, peeled and grated 2 tbsp ginger-garlic paste 1 tbsp sesame seeds 2 tsp sugar 2 tsp red chilies (optional) Salt to taste
- Mix all the ingredients well to make dough - Don't add water until required because the bottle gourd will leave enough water due to the salt - Once the dough is ready, roll the dough to make rotis - Cook the rotis on low flame. You can add a little oil to the rotis to enhance the flavor - Once cooked properly, remove from heat and serve hot with yogurt.