Ingredients
1/4 cup Chana dal
1/2 Inch Ginger
1/4 cup Moong dal
1/4 cup Tuvar dal
2 Grated Green chillies
3 chopped Garlic cloves, minced
1 chopped Onions
1 chopped Tomatoes
1 tablespoon Lemon Juice
Salt To taste
1 Pinch Turmeric powder
2 tablespoon Oil
3 tablespoon Corainder leaves
Seasonings
2 Dry red chillies
2 Broken Cloves
2 Bay leafs
1 Pinch Asafoetida
How to make Trevti Dal
- Soak all the dals for one hour and pressue cook the dals. Keep aside.
- Heat oil in a pan, add the seasonings. Fry until they turn brown.
- Add chopped ginger, garlic, chillies and fry for 4-5 minutes.
- Add onions and tomatoes, salt, turmeric powder and cook until done.
- Mash the dals. Add the dals with 2 cups of water. Simmer the flame and let the dal boil for few minutes.
- Add the lemon juice, corainder leaves and stir well.
- Serve hot with rice and papads.
Popularity: 1% [?]
Ingredients
1 kg thick curd
3/4 cup powdered sugar
A few strands saffron
1 tablespoon warm milk
2 tablespoon cardamom powder (elaichi)
For the garnish
Pistachios and Almonds
How to make Shrikand
- Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
- 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.
- Place in the refrigerator.
- Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.
Popularity: 1% [?]
Ingredients
1 cup Wheat flour
1 pinch Asafoetida
2 teaspoon Oil + Frying
1/2 teaspoonRed chilli powder
1/4 teaspoon Ajwain
Salt to taste
How to make Masala Puri
- 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.
Popularity: 1% [?]
Ingredients
500 gms gunda (a kind of berry)
oil as required
1/4 cup salt
150 gms mango pieces
3/8 cup turmeric powder
1/8 cup mustard seeds coarsely grounded
3/8 cup fenugreek seeds coarsely grounded
A big size pinch asafoetida
1/4 cup red chilli powder
How to make Gunda
- Cut the gunda and scrape the seeds with a salted knife.
- Mix in a little salt and turmeric powder.
- Wash the mangoes completely and wipe them completely dry.
- Cut into cubes and take off the soft seeds.
- Mix everything fenugreek, mustard and turmeric powders.
- Heat up 2 cup oil in a pan.
- Set it aside till it cools down to lukewarm.
- Pour out the oil over the powders and mix well.
- Heat up salt slightly in a dry pot on low heat.
- Take it off and in the same pan, heat up red chilli powder similarly.
- Mix in both these ingredients to the oil masala.
- Mix in the gunda and the mango pieces cubes to the masala mixture and mix till all of them are well coated with the masala.
- Transfer into a dry ceramic or a glass jar.
- Set it aside for 4 – 5 days without mixing.
- Heat up enough oil to completely cover the pickled gunda and mango cubes.
- When the oil has cooled down completely mix in to the jar.
- Keep the jar covered tightly.
- The pickle will be ready to serve in about a week.
Popularity: 1% [?]
Ingredients
1 kg mangoes (raw and deseeded)
2 teaspoon red chilli powder
2 teaspoon cumin powder
2 teaspoon turmeric powder
600 grams sugar
25 grams salt
How to make Chhundo
- Take off and grate the mangoes.
- Combine the grated mangos with rest of the ingredients evenly.
- Spread the mixture in a shallow wide mouthed jar and cover with a thin cloth.
- Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily.
- This pickle lasts for a very long time.
Popularity: 1% [?]
Ingredients
2 tablespoon oil
250 gms gherkins (tindora)
1 1/2 teaspoon cumin powder
2 tablespoon jaggery grated
A pinch asafetida
1/2 teaspoon turmeric powder
1/2 teaspoon mustard seeds
1 1/2 teaspoon coriander powder
Salt to taste
How to make Tindora Nu Shaak
- Wash, dry and slice the tindora thinly.
- Heat up oil in a kadhai, mix in mustard seeds and asafoetida.
- When it starts to crackle mix in tindora slices and stir fry on low heat up for 5-7 minutes.
- When cooked mix in all the masala and jaggery and stir fry on high flame heat up for 2-3 minutes.
- Take off from heat up when crunchy and serve hot.
Popularity: 1% [?]
Ingredients
Oil for frying
20 green chillies
1 cup yogurt
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 cup string beans (chawli)
1/4 teaspoon red chilli powder
1 1/2 cup cluster beans (gawar)
Salt to taste
How to make Sukavni
- Wash the vegetables and pat them dry.
- Make buttermilk by adding 1 cup water to the yogurt and churning it well.
- Soak these vegetables in the buttermilk and leave it for 1 or 2 days.
- Remove out and sun dry these vegetables.
- Deep-fry these vegetables just before serving.
- Remove and sprinkle with salt, coriander powder, cumin powder and red chilli powder.
- Serve hot.
Popularity: 1% [?]
Ingredients
6 green chillies chopped
4 tablespoon oil
1 teaspoon cumin seeds
A pinch asafoetida
1/2 teaspoon turmeric powder
8 sprigs spring onions chopped
2 medium tomatoes chopped
1 kg brinjal
12 sprigs green garlic chopped
salt to taste
How to make Ringan Nu Oloo
- Roast the brinjals till the outer skin is charred.
- Put them in water and then take off the skin.
- Mash the pulp.
- Heat up oil.
- Mix in cumin seeds and stir fry for a while.
- Mix in cut green garlic, spring onions and green chillies.
- Stir fry for 2 minutes.
- Mix in cut tomatoes, turmeric powder, asafoetida, salt and the pulp of brinjals.
- Stir fry for few minutes and serve hot.
- The color of this bharta is green.
Popularity: 1% [?]
Ingredients
150 gm Red Gram (Masoor Dal)
2 tablespoon Jaggery (Gur), grated
2 tablespoon Peanuts, roasted
2 tablespoon Tamarind Pulp
½ teaspoon Cumin Seeds
4 Green Chilies (sliced)
½ teaspoon Turmeric Powder
A pinch of Asafetida
½ teaspoon Mustard Seeds
¼ teaspoon Fenugreek Seeds
Water (as required)
6 to 8 Curry Leaves
Coriander Leaves, finely chopped
Salt to taste
How to make Osaman
- First add four tablespoon of water to tamarind pulp and make a dilute solution without lumps. Keep it aside
- In the meanwhile, boil masoor dal in 2 cups of water.
- When nearly done, add tamarind water, jaggery, roasted peanuts, salt and green chilies.
- Allow it to simmer, until the dal is completely cooked.
- Now, heat oil in a separate pan and add mustard seeds. When the seeds sputter, add asafetida, cumin seeds, curry leaves and fenugreek seeds.
- Now, add the dal and cook for a while.
- Garnish with coriander leaves and serve hot with rice.
Popularity: 1% [?]
Ingredients
1/4 cup milk
Ghee for frying
1/2 cup ghee
1/2 cup sugar
2 teaspoon poppy seeds ground
200 gm dates (seeded and coarsely grounded)
6 green cardamoms powdered
1/4 cup coconut desiccated
1 cup refined flour
Salt to taste
How to make Khajoor Na Ghugra
- Rub 1/2 cup ghee into the flour.
- Mix in a pinch of salt and milk and prepare dough.
- Smoothen and knead the dough well for 15 minutes.
- Make small balls and keep covered.
- Prepare a smooth mixture of poppy seeds, desiccated coconut, ground dates, green cardamom powder and sugar.
- Make small balls of even size.
- Roll out maida balls into small rounds.
- Put the date stuffing on one side, fold to look like semi circle and seal the edges.
- Cut edges with fluted cutter.
- Make all the ghugras similarly.
- Heat up ghee in a pot and deep fry in batches till golden brown.
- Drain and Serve as sweet snack.
Popularity: 1% [?]
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