Showing posts with label Gujarati Specials. Show all posts
Showing posts with label Gujarati Specials. Show all posts

September 26, 2018


Wheat flour - 300 gms
jaggery - 500 gms (grated)
Ghee - 1/2 cup
Dry fruits - 1/2 cup
Cardamom powder- 1/2 tsp


  • Heat ghee in kadai; add wheat flour and fry until the aroma comes and colour changes.
  • Remove it from the flame then immediately add finely grated jaggery and cardamom powder.
  • Mix gently till the jaggery melts.
  • Transfer to greased plate and press it evenly.
  • Garnish with chopped nuts and cut into pieces and serve.

September 12, 2018


Sour buttermilk - 2 glasses
Besan - 2 tbsp
Jaggery - 1 tbsp (grated)
Coriander - cumin powder - 1 tsp
Turmeric- 1/2 tsp
Curry leaves- few
Small onion - 1 (finely chopped)
Garlic cloves - 2 (crushed)
Ginger - small piece (minced)
Green chillies - 3 (slit)
Red chillies - 2 (broken into bits)
Salt to taste
Oil - 2 tbsp
Cumin, mustard & Fenugreek seeds - 1/2 tsp


  • Mix buttermilk with besan, salt, jaggery and other spices.
  • Heat oil in kadai, add mustard, cumin and fenugreek seeds, red chillies and fry till mustard crackles.
  • Add ginger, garlic, onion, green chillies and curry leaves and cook till onions are soft and light browned.
  • Stir in the buttermilk mixture and simmer gently over a slow flame for 10 minutes.
  • Serve hot with rice.

August 03, 2018


Thick and long green chillies - 1 kg
Salt -125 gms
Yellow mustard - 250 gms
Lemon juice  - 80 gms
Castor oil-  1 tsp
Turmeric powder - 1 tbsp

  • Slit each chilli in the middle halfway through. 
  • Stuff with salt and set aside for 2 days. 
  • Remove from salt and set aside for a few hours to dry.
  • Pound mustard and mix with the rest of the ingredients and stuff into each chilli.
  • Transfer to airtight container and use it after 4 days.

July 26, 2018


Refined flour - 1 cup
Salt - 1/2 tsp
Sugar - 1 tsp
Ghee - 2 tbsp
Water - 1/2 cup

  • Sift the dry ingredients together.
  • Rub in the ghee then add enough water to make a soft dough.
  • Roll out and cut into 2 1/2"rounds.
  • Prick all over and bake for about 12 minutes at 375 F.

June 16, 2018


Rice - 500 gms
Urad dal - a handful
Tuvar dal - a handful
Channa dal - 2 handfuls
Sour buttermilk - 1 glass
Ginger - 1" piece
Garlic flakes - 4
Asafoetida - a pinch
Green chillies - 6
Coriander leaves - small bunch
Baking soda -1/2 tsp mixed with 1 tsp oil
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1 tsp
Curry leaves - few
Til - 2 tbsp
Salt and chilli powder to taste


  • Wash and soak the rice and dals separately for 6 hours.
  • Drain and grind the rice and the dals together coarsely.
  • Add buttermilk and keep aside for 10 hours.
  • Grind together ginger, garlic and chillies and mix into the batter along with soda and coriander leaves.
  • Heat 4 tbsp of oil; add asafoetida, curry leaves, fenugreek, cumin and mustard seeds and allow them to crackle.Pour this over the batter along with salt and chilli powder. Mix well.
  • Now take a greased thick bottom pan, pour the batter and level the surface and sprinkle til on top.
  • Cover tightly, place a griddle or tava over the lid, put live coals in it and cook over a slow fire for 20 minutes or until the top turns into golden.
  • Cut into slices and serve with sweet chutney.
  • Or you can bake it in a moderate oven,

February 10, 2018


Maida - 1 cup
Wheat flour - 1 cup
Cumin powder - 1 tsp (coarsely pound)
Pepper - 1 tsp (coarsely powdered)
Salt to taste
Ghee-  2 tbsp
Oil for frying


  • Mix all the ingredients together. Add enough water to make stiff dough.
  • Cover and keep aside for 15 minutes.
  • Knead again and divide into small balls. Roll them into round discs.
  • Make holes with needle and deep fry in hot oil till crisp and golden.
  • Serve hot or cool. Store in airtight container.

February 06, 2018


Rice - 2 cups
Cooked channa dal - 1 cup
Sugar - 2 cups
Cardamom seeds - 1 tsp
Saffron essence -  few drops
Almonds - 12
Pistachios - 12
Cashewnuts - 12
Raisins - 25 gms
Charroli - 25 gms
Ghee  - 5 tbsp
Silver foil


  • Blanch almonds and peel. Fry and slice the nuts and raisins.
  • Wash and soak rice in water for a few hours and drain.
  • Heat 4 tbsp of ghee and put in the rice and cardamoms and fry to a light golden colour.
  • Add 4 cups of water and bring to boil, reduce heat and cook till the rice is almost tender and dry.
  • Add dal and sugar, mix thoroughly and continue to cook till the sugar is completely dissolved and dry.
  • Remove from flame and add essence and chopped nuts and raisins.
  • Transfer to greased plate and decorate with silver foil.

September 18, 2017


Rice - 1 cup
Chana dal - 1/4 cup
Arhar dal - 1/4 cup
Urad dal - 1/4 cup
Moong dal - 1/4 cup
curd -1 cup
green chillies - 3 (chopped)
Salt to taste
Oil - 3 tbsp
Asafoetida - 1/4 tsp
Fenugreek and mustard seeds - 1/4 tsp each
(ground coarsely)
Chilli powder  -1 tsp
Turmeric - 1/4 tsp
Jaggery - 1 tbsp
Baking soda - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)

  • Wash and soak the rice and dals for 6-8 hours.Drain and grind coarsely like semolina.
  • Add chopped chillies, beaten curd and salt; mix well. let it stand for 3-4 hours to rise.
  • Heat oil, add asafoetida, ground powder, chilli and turmeric powders and fry lightly,
  • Grind jaggery and add to the mix along with fried powders and soda when ready to bake.
  • Stir briskly and pat in the batter in a greased pie dish and bake in a preheated oven for about 40-45 minutes.
  • Cut into big chunks and serve hot garnished with chopped coriander along with glasses of buttermilk which is very refreshing.


Wheat flour - 400 gms
Bajra flour - 1 tbsp
gram flour - 1 tbsp
Fresh fenugreek leaves - 1 cups
Turmeric - 1 tsp
Asafoetida - 1/4 tsp
Salt to taste
Baking soda - 1/4 tsp
Green chillies -6
Cumin seeds - 1 tsp
Oil - 2 tbsp
Oil for cooking


  • Grind green chillies and cumin seeds coarsely. Finely chop fenugreek leaves.
  • Mix the three flours and rub in 2 tbsp of oil. Add remaining ingredients and make stiff dough using enough water.
  • Divide into big lemon size balls. Apply little oil to the rolling board, place one ball on it and with a rolling pin, roll into thin rounds.
  • Place a flat frying pan on fire with a tablespoon of oil in it. When the oil is hot, lower carefully one thepla at a time. 
  • Make the fire medium and fry the thepla on one side. Then turn  and fry the other side to a nice golden brown so that the thepla is crisp.
  • Serve hot with any salad made with curd.

September 12, 2017


Wheat flour - 2 tbsp 
(mixed in little water to make thin paste)
Water - 3 cups
Jaggery - 1 cup
Cardamom powder - 1/4 tsp
Dry coconut pieces - 2 tsp
Cashew - 1 tsp
Ghee - 3 tbsp


  • Heat ghee, add coconut pieces and cashew and fry until they brown.
  • Add water and grated jaggery and bring to boil.
  • When jaggery is completely dissolved and the syrup starts boiling add flour paste and cardamom powder.
  • When it is thickened, remove from flame and serve hot. 

November 23, 2016


Raw and hard mangoes - 1 kg
Jaggery - 1 1/2 kg (grated)
White til - 50 gms
Red chilli powder - 2 tbsp or to taste
Salt - 3 tbsp
Black salt - 1/2 tsp
Asafoetida - 1/4 tsp
Cumin powder - 1/2 tsp


  •  Wash  and wipe mangoes. Peel and cut into small cubes.
  • Roast the til seeds. Now mix all the ingredients. Shake well.
  • Put in a steel pan; cover with clean and thin cloth and put in the sunlight for 6-7 days or till the mixture thickens. Stir every day,
  • Put the red hot katki gaur kerry in bottle and cover tightly.
  • Serve with blakhri or puri or paratha.


Kokums - 6 (cleaned, washed and soaked)
Tamarind - 25 gms (soaked)
Jaggery or sugar - 200 gms (dissolved in sugar)
Fresh coconut - 2 tbsp (grated)
Rose essence - few drops
Chilled water - 6 glasses

For Garnishing:
Fresh fruits


  •  Mix and mash kokums, tamarind and jaggery or sugar.
  • Strain and mix in chilled water.Keep in the fridge.
  • Before serving,add rose essence.
  • Fill in glasses; add some crushed ice and sprinkle grated coconut and garnish with fresh fruit.

May 15, 2016


Wheat flour - 1 glass
Ghee - 1 glass 
Jaggery - 1/2 glass(powdered)
Almonds - few (chopped)
Kishmish - few
Chironji - 1 tsp
Cardamom powder - 1/4 tsp


  • Heat the ghee in big vessel.
  • Fry almonds, kishmish and chironji; add wheat flour; fry it in low flame till the aroma comes.
  • Add powdered jaggery, stir continuously for one minute.
  • Remove from the flame .
  • Mix well and spread it evenly on greased plate.
  • Sprinkle cardamom powder.
  • Let it cool and cut into pieces.
  • It stays upto one week.

               గోడ్ పాపిడి 

కావలిసిన వస్తువులు:
గోధుమ పిండి - 1 గ్లాస్ 
నెయ్యి - 1 గ్లాస్ 
బెల్లం - 1/2 గ్లాస్ (పొడి)
బాదం  పప్పు - కొద్దిగా (తరిగినది)
సారపప్పు - 1 tsp 
కిష్మిష్ - కొద్దిగా 
ఏలకుల పొడి - 1/4 tsp 

  • ముందుగా వెడల్పాటి గిన్నిలో నెయ్యి వేడి చేసి అందులో బాదం, కిష్మిష్, సారపప్పు వేసి వేగిన తరువాత గోధుమ పిండి వేసి సన్నని సెగ మీద కొంచెం ఎర్రగా అయ్యేవరకు వేయించాలి. 
  • దానిలో బెల్లం పొడి వేసి కలుపుతూ ఒక నిముషం ఉంచి గిన్ని దించుకోవాలి. 
  • ఈ మిశ్రమం బాగా కలుపుకొని నెయ్యి రాసిన పళ్ళెంలో సమానంగా అద్దుకోవాలి. 
  • దానిమీద ఏలకుల పొడి చల్లి ఆరిన తరువాత ముక్కలు చేసుకోవాలి. 
  • యీవి ఒక వారం దాక నిల్వ ఉంటాయి. 

April 14, 2016


Millet flour - 350 gms
Warm water - 120 ml
Ajwain seeds - 1 tbsp
Salt to taste


  • Knead all ingredients to form a soft dough.
  • Divide into 8 balls and pat to flatten into discs 15 cm in diameter.
  • Heat a flat pan, place a bhakri on the pan and spread tsp of water on it.
  • Flip and cook till the underside is brown. Cook each side twice.
  • Repeat for the remaining bhakri.
  • Serve hot.

July 15, 2013

Gujarati Papad

Fresh Rice Flour - 1 cup
Green Chillies - 4-5
Cumin seeds - 1 tsp
Salt to taste
Baking Soda - a pinch


  • Grind green chillies, cumin seeds to make fine paste.
  • Boil 4 cups of water in a vessel. When bubbles starts add chilli paste, salt and baking soda.Mix and cook for 2 minutes.
  • Pour this hot water into broad plate. Cool and Stir rice flour slowly into water. It is just like medium thick dosa batter.
  • Pour this batter thinly in greased plate and steam cook for 6-7 minutes.  
  • Transfer to another plate and make a soft dough.Divide into balls and roll it like papads.
  • Keep them directly to the sun. 
  • do the same process with remaining batter.
  • When papad's are completely dried, store in airtight container.

May 04, 2013

Sweet Mango Pickle (Gujarat)

Raw Mango - 3 Cups (grated)
Sugar - 6 Cups
Chilli Powder - 1 Cup
Salt - 1 tbsp
Turmeric Powder - 1 tbsp
Cumin Seeds - 1 tbsp


  • Mix grated mangoes, granulated sugar, salt and turmeric in broad vessel. Mix thoroughly and tie with a cloth over the vessel and keep it directly to the sun for at least 10-12 days.
  • Roast cumin seeds lightly and powder coarsely.
  • Now mix cumin powder, chilli powder to mango pickle. Mix well and transfer to dry jars.
  • This pickle lasts for 1 year.

March 15, 2013


Besan(Gram Flour) - 1 cup
Sour Curd - 1 cup
Eno Fruit Salt - 2 tsp
Salt to taste
Turmeric Powder -  a pinch
Ginger paste - 1/2 tsp
Mustard seeds -1/2 tsp
Green chillies - 4 (sliced)
Coriander leaves - 2 tsp (chopped)
Curry leaves -  few
Desiccated Coconut - 1 tbsp
Lemon Juice - 2 -3 tsp
Oil- 2 tsp


  • Mix gram flour, curd, eno salt, salt, turmeric and ginger paste. Add little water to make the batter thick.
  • Immediately pour this mixture in a greased pan and steam for 10 minutes in pressure cooker without whistle.
  • Cool ant cut into squares.
  • Heat oil in a pan, fry mustard seeds, curry leaves and green chillies. Add lemon juice and 1/2 glass of water, bring it to boil then add dhokla pieces.
  • Stir and cook till dhokla absorbs the water completely.
  • Remove from fire. Sprinkle desiccated coconut and coriander leaves.
  • Serve cool., pub-6783067284749878, DIRECT, f08c47fec0942fa0