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

Friday, December 20, 2019

Gujarati Khichu Recipe With Ingredients | How To Make Khichu in Gujarati

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Khichu is simple, easy to made, spicy and delicious healthy Gujarati Snacks. This steamed rice flour street food is very famous in Gujarat. Khichu is also known as Papdi no lot, which is dough to make traditional rice papad.

Gujarati Khichu
Khichu tastes delicious with achar methi masala and oil. Must try Rice flour khichu during winter.


Cuisine: Gujrati
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Serving: 4


Ingredients:

  • 5 cup Water
  • 2 cup Rice flour
  • Salt to taste
  • ¼ tsp Baking Soda
  • 2 green chili (fine chopped)
  • 1 tsp Cumin seeds
  • Achar Methi masala according to taste
  • 1 tbsp oil

How To Make Gujarati Khichu:

  1. Heat water and add cumin seeds, green chili, baking soda and salt in it.
  2. Boil water in a pan for 10-15 minutes at medium to slow flame.
  3. Now mix flour slowly and stir continuously using wooden spoon to prevent again lump.
  4. Lid pan and keep this pan on a stove for 1 -2 minutes at slow flame.
  5. Mix it every 15-20 seconds.
  6. Serve in a dish and pour methi masala and oil in it.
  7. Khichu is ready for serve.
source:http://www.gujaratirecipes.in/rice-flour-khichu/
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Thursday, November 7, 2019

BHAKARWADI RECIPE, HOW TO MAKE BHAKARWADI

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Bhakarwadi is one of the popular snack from western india.These are also named as bakarwadi. Basically bhakarwadi are fried and crisp pinwheels or spirals. Bhakarwadi are addictive and have a sweet, spicy and tangy taste.

Bhakarwadi
PREP TIME: 25 MINS
 COOK TIME: 30 MINS
TOTAL TIME: 55 MINS
 COURSE: SNACKS
 CUISINE :MAHARASHTRA, GUJARAT 
SERVINGS: 20Pieces

INGREDIENTS

FOR DOUGH:

  • 1 cup maida / plain flour
  • 2 tbsp besan / gram flour
  • ¼ tsp turmeric
  • pinch hing / asafoetida
  • ½ tsp salt
  • 2 tbsp oil, hot
  • water for kneading

FOR MASALA POWDER:

  • ¼ cup dry coconut, sliced
  • 1 tsp cumin / jeera
  • 1 tsp coriander seeds
  • 1 tsp fennel / saunf
  • 2 tsp sesame / til
  • 1 tsp poppy seeds / khus khus
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • pinch hing / asafoetida
  • ½ tsp aamchur / dry mango powder
  • 2 tsp sugar
  • ½ tsp salt

OTHER INGREDIENTS:

  • 2 tsp tamarind chutney
  • water, for greasing
  • oil, for frying


INSTRUCTIONS

DOUGH PREPARATION

  1. firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
  2. add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
  3. now pour 2 tbsp hot oil and mix well.
  4. crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
  5. add water as required and knead to a smooth and tight dough.
  6. grease the dough with a tsp of oil. cover and rest for 20 minutes.

MASALA STUFFING PREPARATION:

  1. firstly, in a small blender take ¼ cup dry coconut. you can also use desiccated coconut.
  2. add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds.
  3. further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp aamchur, 2 tsp sugar and ½ tsp salt.
  4. blend to slightly coarse powder without adding any water. keep aside.

PREPARING BHAKARWADI:

  1. firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
  2. now grease the rolling base and rolling pin with oil.
  3. roll them into round / square shape making slightly thick than chapati.
  4. further spread a tsp of tamarind chutney leaving the sides.
  5. spread the prepared masala stuffing leaving the sides.
  6. now grease water on sides to seal the ends while rolling.
  7. slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
  8. further, cut the roll to 2 cm long or as desired.
  9. press and flatten slightly. this helps layers and masala to be intact.
  10. heat the oil on medium heat, and deep fry the rolls on low flame.
  11. stir occasionally till they turn golden brown and crisp.
  12. drain the bhakarwadi on kitchen towel to remove excess oil.
  13. finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.

NOTES

  • firstly, maida can be replaced with wheat flour for a healthy alternative.
  • also, do not roast spices as we will be deep-frying and double roasting spices may give burnt flavour.
  • additionally, fry on low flame to get a crispy and crunchy bite.
  • finally, bhakarwadi recipe tastes great when the sweet, spicy and tangy flavour is balanced.

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Monday, November 4, 2019

Gujarati Kadhi With Milk And Mint Recipe with Ingredients

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Kadhi is very popular when it comes to Gujarati cuisine. Considered to be light and refreshing, it is a permanent fixture on the menu during festive meals, special occasions and celebrations.


If I had to describe this Kadhi in one sentence it would be 'Gujarati Kadhi, malai maarke’. It is rich in flavour and offers a different experience altogether. Just the addition of two ingredients that are otherwise never added makes Gujarati Kadhi With Milk And Mint simple yet indulging dish. What makes it stand apart is the addition of clotted cream (malai) and milk to make the Kadhi rich, creamy and mellow in taste.


The flavours of malai and milk do not become very pronounced or loud but it lends the kadhi a subtle richness and mellow taste. Another inclusion is of mint leaves which is otherwise never added to the Kadhi. Addition of mint gives it a refreshing taste.


GUJRATI KADHI

PREP TIME: 7 Min
COOK TIME: 15 Min
TOTAL TIME: 22 Min
SERVING: 4 Servings


Ingredients:

  • 1 cup Curd (Dahi / Yogurt) , mildly soured
  • 2 cups Water
  • 2 tablespoons Gram flour (besan)
  • 1/4 cup Milk
  • 1 tablespoon Fresh cream , (clotted cream) or sour cream
  • 1 teaspoon Green Chilli , minced
  • 1 teaspoon Ginger , minced
  • 2 teaspoons Sugar , adjustable
  • 2 teaspoons Ghee
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 Dry red chillies , whole
  • 2 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 sprig Curry leaves
  • 1 sprig Mint Leaves (Pudina)
  • Asafoetida (hing) , a pinch

How to make Gujarati Kadhi With Milk And Mint Recipe:

  1. To begin making the Gujarati Kadhi With Milk And Mint recipe, in a bowl whisk together the yogurt, sour cream/clotted cream and chickpea flour.
  2. Whisk until it turns into a smooth and lump free mixture. Add a little water and mix well.
  3. Transfer this yogurt mix to a heavy bottom saucepan and place the saucepan on medium flame.
  4. Add sugar, salt, ginger, green chillies and bring the mixture to a boil.
  5. The chickpea flour has a tendency to settle at the bottom so keep the flame gentle and continue to stir continuously.
  6. In another small wok/kadhai prepare the tempering. Place this wok on slow flame, add ghee.
  7. To the ghee, add cumin seeds, red chilies, cinnamon, cloves, asafoetida and curry leaves.
  8. Once the cumin seeds starts spluttering, add the tempering to the boiling kadhi. Add the mint leaves and the milk.
  9. After 8-9 minutes of gentle boiling turn off the flame. Just before serving add the chopped coriander.
  10. Serve Gujarati Kadhi With Milk And Mint along with Gujarati Undhiyu and Methi Thepla for a weekday lunch or dinner.

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Dhokla Recipe, Khaman Dhokla Recipe with Ingredients

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Dhokla is one of the specialities of Gujarati cuisine and is enjoyed as a snack. This is an easy-to-make snack recipe that can be prepared anytime and is best enjoyed with tempered or pan-fried green chillies. It’s a quick dish that can be prepared in just 30-minutes and requires ingredients that you can easily find in your kitchen cabinet. It’s the most common type of dhokla that you will see anywhere. People confuse Khaman Dhokla with the white-coloured one; however, it’s very easy to differentiate between the two just by the colour itself. Khaman Dhokla is generally yellow in colour while the other dhokla is white in colour. Their main ingredient is also different, as the Khaman Dhokla is prepared using gram flour or besan and the dhokla is prepared using rice flour and split chickpeas. While Khaman Dhokla is sweet and sour in taste, the other dhoka is a generally sour in taste. Undoubtedly, there are a number of differences between the two types of dhoklas, but they are part of a culture that loves feeding people. Gujarati cuisine is known to have a lot of flavourful and delightful snacks to offer and dhokla tops the popularity list. It’s one of the best breakfast options to have as its light and fills your stomach easily. Here is an easy way to make Khaman Dhokla, which is soft and spongy and tastes super-delicious.

DHOKLA
TOTAL TIME: 30m
PREP TIME: 15 m
CALORIES: 285
SERVINGS: 2

Ingredients of Khaman Dhokla:

  • 1 cup gram flour (besan)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon refined oil
  • 1 teaspoon mustard seeds
  • 11/2 cup water
  • 1 3/4 teaspoon lemon juice
  • 3/4 teaspoon baking soda
  • 15 curry leaves
  • 1 teaspoon coconut powder

For Garnishing:

  • 4 sliced green chilli
  • 1 handful coriander leaves

How to make Khaman Dhokla:

Step 1

To prepare this delicious Khaman Dhokla recipe, take a glass bowl and add gram flour, salt, water, lemon juice and baking soda in it. Mix well all these ingredients. Allow the batter to ferment for 1-2 hours. In the meantime, pour boiled water in a steamer and grease the utensil with oil.

Step 2

Pour the dhokla batter in the utensil and cook on low flame for 15-20 minutes. Check with knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into pieces.

Step 3

For the tempering, heat another pan with oil in it over moderate flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar and green coriander leaves. If you are someone who likes it spicy you can add some finely chopped green chilies to the top coating. You can also make Dhokla sandwich by layer Dhokla and adding your favourite sauce to it.

Step 4
Turn off the heat and pour the tempering on the dhokla. Transfer the dish to a serving bowl and serve it with green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi. Try this delicious snack recipe at home with your family and friends.

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