GREAT INDIAN FOOD(GUJARATI)

GUJARATI FOOD RECIPE
Gujarati cusine has special place all over India. Gujarati cooking consists of dal, bhaat( rice), vegetables, chapatis, kachumbar( mixed vegetables salad), papad and curd. Gujarati food is nourishing and balanced. Snacks like dhokla, khandvi, sweets like basundi are famous for its taste.

MOONG DAL CHAKLI RECIPE
Ingredients:
2 cups rice flour 1/2 cup Mung Dal paste 2 tsp oil 1/4 tsp turmeric 1/2 tsp carom seeds (ajwain) or cumin seeds 1 red chili powder (optional) Salt To Taste oil for frying water as required
Preparation:
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 moong dal chakli completely before storing in an airtight container.

GUAJRATI DAL DHOKALI RECIPE
Ingredients:
250 grams tuver daal, 200 grams wheat flour, 3 green chilies 3 tbsp green chili paste 50 grams groundnut 25 grams cashewnut, 1 tbsp Turmeric powder 1 tbsp Mustard seeds,3-4 cloves 2 cinnamon, 2 tomatoes 1 tbsp Tamarind 100 grams brown sugar,Salt To Taste,1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder asafetida 1/2 cup cilantro leaves 3-4 tbsp. Ghee.
Preparation:
Shift wheat flour. Add salt, turmeric powder, ajama, 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.
Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
Mix tamarind and brown sugar water, cashew nuts, 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. Sprinkle cilantro leaves.
Note: Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.

GUJARATI KADHI RECIPE
Ingredients:
2 Cups Sour Curd 4 tsp Besan 1/2 inch Ginger, chopped 2 Green chillies, chopped Salt To Taste Handful Corainder leaves2 tsp Oil 1 Pinch Turmeric powder 1/2 tsp Cinnamon powder
Seasonings:
1/4 tsp Cumin seeds 1/4 tsp Mustard seeds Few Curry leaves1 Pinch Asafoetida
Preparation:
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.

LASANIYA BATATA RECIPE
Ingredients:
1 cup bengal gram flour (besan)1/4 tsp turmeric powder2 tblsp oil3/4 tsp red chilli powder1/2 cup yogurt10 cloves garlic chopped1 tsp cumin seeds2 tsp coriander powder300 gms, baby potatoes1 tblsp coriander leaves choppedoil to fry 1/2 tsp garam masala powder
How to make lasaniya batata :
Take off the potatoes and slit from the centre, but do not split.
Heat up oil and fry till golden on medium heat.
Heat up 2 tblsp of oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
Mix in cut garlic and stir fry for a while, but do not let it brown.
Then mix in gram flour and stir fry for another five minutes on a slow heat.
Mix in coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one minute.
Take off the kadhai from heat up and mix in yogurt, a little water.
Mix and stir fry again.
Mix in half the cut coriander and the fried potatoes.
Stir fry on a very slow heat up for 10-15 minutes.
Serve hot decorated with the remaining cut coriander.

UNDHIYO RECIPE
Ingredients:
6 - 8 cloves garlic3 - 4 baby brinjals6 -8 potatoes small1 tsp turmeric powder5 tblsp oil100 gms yam (kand)25 - 30 broad beans (sem fali)4 green chillies2 tblsp coconut scrapeda pinch asafoetida2 raw bananas1 cup coriander leaves2 inch ginger1 tsp mustardFor Muthiya 1/4 cup Bengal Gram Flour (besan)1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi)1/2 cup 1/2 inch Ginger 1 - 2 Green Chillies1-2 Oil to deep fry Salt to taste
How to make undhiyo :
Wash, take off and dice potatoes, yam and raw bananas.
Wash brinjals and slit them into four without cutting the stem.
Make a paste of garlic, green chillies and ginger and mix cut coriander.
Mix all the muthiya ingredients except oil and prepare a firm dough.
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.
Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
Shake the vegetables occasionally but do not use a spoon to stir.
Serve hot decorated with scraped coconut.

MASALA PURI RECIPE
Ingredients:
1 cup - Wheat flour 2 tsp - Oil + Frying Salt to taste 1/4 tsp - Ajwain 1 pinch - Asafoetida 1/2 tsp - Red chilli powder
Preparation:
Sieve the wheat flour and salt.
Mix all the ingredients and knead to firm dough adding enough water.
Cover and keep the aside for half an hour.
Take small lumps of dough and roll into small puris.
Heat oil in a kadhai and deep fry the puris.
Serve masala puri hot with curry of your choice.