Monday, February 18, 2013

Gujarati recipes

Gujarati cuisines have great share in the food of India because most of the recipes of this cuisine are tried all over the India. There are every type of recipes like spicy, light and dessert. Every food is well balanced and highly nutritious. They are matchless in their taste and flavor. It is impossible to count the names of all Gujarati recipes however here are two of delicious recipes that you can try at home.

Moong DalChakli Recipe

  • Rice flour (two cups)
  • Oil (two teaspoon)
  • Mung Dal paste (half cup)
  • Turmeric (quarter teaspoon)
  • Carom seeds (half teaspoon)
  • Cumin seeds (half teaspoon, optional)
  • Salt (according to taste)
  • 1 red chili powder (optional)
  • Oil (use for frying)
  • Water(according to need)
  1. Wash mung dal, pour water in cooking pot and add pulse in it. Let it cook till it forms a paste.

  2. Add salt, rice flour, carom seeds or cumin seeds, turmeric, mung dal paste and chili powder in to a big bowl. Mix all the ingredients lightly.

  3. In a frying pan heat oil and pour this hot oil into flour mixture. Mix all the things with oil with the help of spoon.

  4. Now knead it with your hand by pouring water with one hand to form hard dough.

  5. Make a ball of dough and put in chakli mould. The size of the dough ball should not be big than lemon.

  6. Heat oil in deep frying pan. Oil should be hot enough or else it will not cook the dough properly. To check the appropriate heat of oil, pour little dough in it. If dough piece does not come up at the surface, it means it should be heated more.

  7. Use the mould to give spiral shape to mung dal dough. Slow down the flame, brown the spiral and drain them on paper towel.

  8. You can save them in some container however before storage, it should be completely cool.

Amiri Khaman

  • Yellow moong dal (split, 450 grams)
  • Soda- bi-carb (one teaspoon)
  • Green chilies (six in number)
  • Ginger (one tablespoon)
  • Turmeric powder (half teaspoon)
  • Powdered sugar (three tablespoon)
  • Mustard seeds (two teaspoon)
  • Lemon (two in number)
  • Garlic (20cloves, finely hewed)
  • Salt (according to taste)
  • Asafoetida (quarter teaspoon)
  • Oil (four tablespoon)
For the Garnish
  • Coriander (two tablespoon, chopped)
  • Fresh coconut (two tablespoon, grated)
  • Sev (two cups)
  1. Dunk pulse for 5-6 hours.

  2. Take out four tablespoons of soaked dal in some separate bowl. Put remaining dal with ginger and green chilies into grinder to form a paste.

  3. Drain out grounded material into some bowl and add turmeric powder, salt and soda bi-carb. Mix all the things well and put it aside for 4 or four and half hour.

  4. Add the soda bi-carb, turmeric powder and salt, mix well. Keep the mixture aside for at least 4 hours.

  5. To form dhoklas, spread the mixture on some broad bottomed plate and steam it.

  6. Let it cool down and then crumble. Add little lemon juice, sugar and salt then mix them.

  7. Fry mustard seeds and then sauté asafetida and garlic in the oil.

  8. Spread this mixture over the dhoklas.

  9. Garnish with coconut and coriander.

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