Gujarati Recipes In Gujarati Language Undhiyo Recipe Gujarati Vangi Food

Gujarati recipes in Gujarati language undhiyo recipe Gujarati vangi Gujarati  food Gujarati rasoi Gujarati khani pini Gujarati chataka Gujarati thali

 

Ingredients:
   
6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam (kand)
25 - 30 broad beans (sem fali)
4 green chillies
2 tblsp coconut scraped
a pinch asafoetida
2 raw bananas
1 cup coriander leaves
2 inch ginger
1 tsp mustard
For 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.

Gujarati Recipes In Gujarati Language Asoondi Recipe Gujarati Vangi Food

Gujarati recipes in Gujarati language asoondi recipe Gujarati vangi Gujarati food Gujarati rasoi Gujarati khani pini Gujarati chataka Gujarati thali

Ingredients:

1 1/2 litremilk
saffrona few strands
1/2 cup almonds
8 - 10 pistachios8-10
3/4 cup sugar
2 tblsp sunflower seeds (chironji)

How to make asoondi :
•    Soak almonds in warm water to blanch.
•    Take off the skin.
•    Reserve a few for garnishing and make a paste of the rest.
•    Slice almonds reserved for decorate and pistachio nuts.
•    Wash and strain chironji.
•    Bring milk to a boil, stirring continuously.
•    Simmer (boil slowly at low temperature) over low heat up till milk coats the back of the spoon.
•    Stir in almond paste dissolved in half a cup of water or milk and mix well.
•    Mix in sugar and saffron and stir fry till sugar gets fully dissolved.
•    Chill and serve decorated with pista, chironji and almonds.

Gujarati Recipes In Gujarati Language Masala Supari Recipe Gujarati Vangi Food

Gujarati Recipes In Gujarati Language Masala Supari Recipe Gujarati Vangi Gujarati Food Gujarati Rasoi Gujarati Khani Pini Gujarati Chataka Gujarati Thali

Ingredients:

   
125 gms chickai supari
4 tblsp poppy seeds (khuskhus)
1/4 tsp nutmeg powder
1 tblsp pot masala
8 - 10 cloves
1/2 cup coconut scraped
250 gms bhardi supari
8 - 10 green cardamoms
2 tblsp vegetable fat (ghee)
1 cup fennel seeds (saunf)

How to make masala supari :
•    Roast coconut, cardamoms, poppy seeds, cloves and aniseeds separately.
•    Grind cardamoms, poppy seeds, cloves and aniseed.
•    Break the supari into coarse pieces.
•    Heat up the ghee and stir fry the supari till golden.
•    Take off and mix with the rest of the ingredients.
•    Cool and serve.

Gujarati Recipes In Gujarati Language Makai Na Bharta Recipe Gujarati Vangi Food

Gujarati recipes in Gujarati language makai na bharta recipe Gujarati vangi Gujarati food Gujarati rasoi Gujarati khani pini Gujarati chataka Gujarati thali

Ingredients:
   
1 tsp coriander powder
1 tsp turmeric powder
1 kg fresh corns
1 tsp red chilli powder
2 tblsp oil
3 medium tomatoes
1/2 tsp garam masala powder
3 medium onions
1/2 tsp cumin seeds
6 - 7 green chillies
salt to taste
coriander leaves cut for garnish

How to make makai na bharta :
•    Boil the whole corn, take off the niblets and grind it coarsely in a blender.
•    Take off and finely cut the onions.
•    Wash and cut the tomatoes.
•    Wash and cut the green chillies.
•    Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
•    Mix in cut onions and stir fry till light brown.
•    Mix in cut green chillies and stir fry for 1/2 minute.
•    Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
•    Stir fry for few seconds and mix in cut tomatoes.
•    When tomatoes are cooked mix in corn, salt and little water.
•    Stir fry for another 5-10 minutes.
•    Serve hot decorated with cut coriander.

Gujarati Recipes In Gujarati Language Leelva Nu Bhaat Recipe Gujarati Vangi Food

Gujarati recipes in Gujarati language leelva nu bhaat recipe Gujarati vangi Gujarati food Gujarati rasoi Gujarati khani pini Gujarati chataka Gujarati thali

Ingredients:
   
2 tblsp coriander leaves chopped
2 tblsp green chilli paste
2 red chillies whole
2 cup rice
3 tblsp oil
1 tsp mustard seeds
1 sprig green garlic chopped
1/2 tblsp ginger paste
salt to taste
a pinch asafoetida
250 gms broad bean seeds (leelva)

How to make leelva nu bhaat :
•    Clean, wash and soak the rice for half an hour.
•    Remove away all the water.
•    Heat up oil in a kadhai.
•    Mix in mustard seeds, asafoetida and broken red chillies.
•    When they start to crackle mix in leelva and ginger and green chilli pastes.
•    Stir fry for a minute.
•    Mix in rice.
•    Stir fry for few minutes.
•    Mix in four cup of boiling water.
•    Lower the heat up to simmer (boil slowly at low temperature) and stir fry until all the water has been absorbed.
•    Serve hot, decorated with cut coriander and cut green garlic.

Gujarati Recipes In Gujarati Language Lasaniya Batata Recipe Gujarati Vangi Food

Gujarati recipes in Gujarati language lasaniya batata recipe Gujarati vangi Gujarati food Gujarati rasoi Gujarati khani pini Gujarati chataka Gujarati thali

Ingredients:
   
1 cup bengal gram flour (besan)
1/4 tsp turmeric powder
2 tblsp oil
3/4 tsp red chilli powder
1/2 cup yogurt
10 cloves garlic chopped
1 tsp cumin seeds
2 tsp coriander powder
300 gms, baby potatoes
1 tblsp coriander leaves chopped
oil 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.

Gujarati Recipes In Gujarati Language Khaman Kakdi Recipe Gujarati Vangi Food

Gujarati recipes in Gujarati language khaman kakdi recipe Gujarati vangi Gujarati food Gujarati rasoi Gujarati khani pini Gujarati chataka Gujarati thali

Ingredients:
  
salt to taste
1 tsp lemon juice
2 tblsp coconut scraped
a pinch asafoetida
2 tblsp oil
100 gm bengal gram divide (chana dal)
1/2 tsp mustard seeds
2 - 3 green chillies
4 - 5 curry leaves
1 tsp sugar powdered
1 inch ginger
250 gm cucumbers
2 tblsp coriander leaves chopped

How to make khaman kakdi :
•    Dry roast the chana dal for 2-3 minutes on a high flame heat up and then soak in water for 8-10 hours.
•    Remove and dry grind coarsely.
•    Take off the cucumber and shred.
•    Mix in salt and leave it aside in a round dish for half an hour.
•    Take off the ginger and grind it with green chillies.
•    Remove out all the water from the cucumber.
•    Mix chana dal, cucumber, ginger-green chilli paste and little more salt if required.
•    Mix in cut coriander leaves, scraped coconut, lemon juice, powdered sugar and mix well.
•    Heat up oil in a pan.
•    Mix in mustard seeds, asafoetida and curry leaves.
•    When it starts crackling, mix in this tempering on salad and mix.