Friday, August 19, 2011

Gujarati food recipes

1. Raj-kachori 

  • 100 gm kidney beans (Rajma)
  • 200 gm flour (ata)
  • 1 cup of gram flour (besan)
  • 2 tablespoon sugar
  • 1 tablespoon ginger paste
  • 1 tablespoon cumin seed paste
  • 1 teaspoon mace powder
  • 1 teaspoon garam masala powder
  • A pinch of saffron
  • Salt according to taste
  • 1/2 kg clarified butter (ghee)
  • 2-3 cup of milk
  1. Boil the kidney beans, drain the water.
  2. Grind the boiled beans in a mixi and make a paste & keep aside.
  3. Take flour, beans paste, gram flour, ginger-cumin paste, mace-garam masala powder, saffron, salt and sugar according to taste, 2 tablespoon ghee and milk in a big bowl.
  4. Make a soft and smooth dough.
  5. Make small balls from dough and flat the balls .
  6. Heat the ghee in a pan and deep fry the purees and keep it in a paper napkin to soak the excess oil.
  7. Enjoy Raj puree with Dhania chutney.
2. Sabudana Kichuri (a dish is prepare with Sabudana, Pulse and vegetables)

  1. Drain the water and keep aside.
  2. Boil the Mung dal & keep aside.
  3. Heat the oil in a pan and fry the pre-boiled vegetables & keep aside.
  4. Heat the ghee in a pan, saute the bay leaf, cumin seeds, dried chilli, green chilli & stir well .
  5. Add sabudana, pre-fried vegetables, dal and tomato & mix well.
  6. Give the turmeric powder, salt & sugar according to taste & stir well.
  7. Add water and cook for 10 min in a low flame with cover.
  8. Sabudana kichuri is ready, serve it hot.
3. Dal-Baati (a dish of Rajasthan)

For dumplings
  1. Pressure cook rajma and urad dal.
  2. Heat oil in a round vessel. Fry onions till it turns brown. 
  3. Add ginger-garlic paste and fry.
  4. Add rajma beans with all the spices in the fried paste. 
  5. Add some salt to it and blend it well.
  6. Make a thick paste and pour over ghee and cream.
  7. Prepare a dough with flour, ghee, curd, salt and little water.
  8. Make out small soft balls from it and keep for one hour.
  9. After that roast these balls till puffed. 
  10. It should be golden outside and spongy inside.
  11. Dip hot dumplings in dal and garnish the dal with coriander leaves and chilies. 
  12. Serve hot.
4. Stuffed Karela

  1. Marinate the bittergourd with 1 teaspoon of salt and keep aside for 4 hour.
  2. After that squeeze out all the salt water and washed properly.
  3. Take a bowl and mix the rest of the ingredients (gram flour, cumin-coriander powder, turmeric
    powder,lemon juice, salt & sugar according to taste) with some water and make a paste.
  4. Now fill in every slited bittergourd with spices paste and properly tie with threads.
  5. Heat the oil in a pan a, deep fry the each bittergourd.
  6. Serve hot with salad.
5. Buttermilk Curry

  1. Mix buttermilk with gram flour, jaggery, cumin-coriander powder,
    chopped green chili and keep aside.
  2. Heat the oil in a pan, saute the mustard-cumin-fenugreek seeds,
    red chili and curry leaves.
  3. Add chopped onion, ginger-garlic paste and cook it properly.
  4. Add gram flour mixed buttermilk and stir it well.
  5. Cook it for 10 min in a low flame with cover.
  6. Serve buttermilk curry with Plain rice.
6. Makai Masala (Corn curry with yogurt)

  1. Grind chillies and ginger together.
  2. Beat curd with 1 cup water till the mixture becomes smooth.
  3. Grate the corn finely.
  4. Heat 3 tablespoons of oil and add cumin seeds.
  5. When they stop popping add the corn and fry for 5 minutes, stir it continuosly.
  6. Add all the spices, salt and ginger paste.
  7. Mix well and then add the curds.
  8. Cook it for 20 min in a medium flame with cover.
  9. Sprinkle coriander leaves on top and serve with Roti.
7. Ghevar (a sweet dish of Rajasthan)

  • Plain Flour : 3 cups
  • Ghee : 1 cup
  • Water : ½ cup
  • Milk : ½ cup
  • Ice cubes : 3-4 pcs
  • Yellow food color : ¼ tsp
  • Ghee : 1 cup (for deep frying)
  • Kewra essence : 5-6 drops
  • Sugar : 1 ½ cups
  • Water : 1 cup
  1. Add sugar to the boiled water to prepare a sugar syrup of 1 thread consistency.
  2. Take solidified ghee in a large bowl and rub it with ice cubes till it turns white.
  3. Add milk, flour and 1 cup water. Mix together to make a smooth batter.
  4. Dissolve some color in the water with kewra essence and to the batter. Add more
    water if required.
  5. Batter should be very smooth and thin.
  6. Take an aluminum cylinder or a long cylindrical container with height 12 inches and
    diameter 5-6 inches.
  7. Fill half the container with ghee and heat.
  8. When ghee is hot, take 50ml glass full of batter and put it slowly in the centre of the ghee.
  9. Allow foam to settle. Similarly, pour one more glassful in hole formed in the centre.
  10. When foam settles again, loosen ghevar with an iron skewer inserted in the hole.
  11. Place ghevar on the wire mesh to drain excessive oil.
  12. Pour hot sugar syrup in the flat bottomed container to fit in ghevar.
  13. Put ghevar in it and drain excessive syrup.
  14. Cool it for a while, cover with silver foil.
  15. Splash a few drops of saffron milk and sprinkle some pistachios and almonds with
    cardamom powder.
  16. Ghevar is ready to serve.
8. Vermicelli (Seviyan) (a sweet dish)

  1. Heat ghee in a round vessel.
  2. Put vermicelli in the vessel and cook till it turns brown.
  3. Pour in the milk and stir over medium till it boils. Put in the
    raisins and almonds.
  4. Continue cooking for 10-15 minutes.
  5. Add whipping cream and stir it for a while.
  6. Remove from heat and place it in the refrigerator when it cools.
  7. Vermicelli is ready to serve.

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