GUJARAT RECIPES

Gujarat is a very hot and dry state in the western part of India. Gujarati cuisine is very different from the other Indian cuisines in that they add a pinch of sugar to whatever food they coo.

Gujaratis are said to be strictly vegetarians. Rice is their staple food. They take dal, vegetables, curd and pappad as accompaniment to the rice. This cuisine is a good blend of flavors and textures.

ZUCCHINI OR PUMPKIN KOFTA CURRY RECIPE

Ingredients Roma tomatoes 2 Coconut grated 1/4 Poppy seeds 1 tbsp Yogurt 2 tbsp Cashewnut pieces 10 Ginger 1 inch Clove of garlic 1 Small onion sliced 1 Green chillies minced 2 Stalks of cilantro leaved chopped fine 6 Turmeric powder 1 tbsp Dhania, jeera and garam masala 1 tbsp each Salt, sugar and chilli powder to taste   For the Kofta   Pumpkin or zucchini peeled and grated 500 gms Besan or more depending on moisture in the zucchini 2 tbsp Stalks of cilantro leaved chopped fine 6 Green chillies 1 Ground cumin seeds 1 tbsp Ginger minced 1 piece A few sliced mint leaves salt and chilli powder to taste

Method Mix all kofta ingredients and knead together. Form into small balls Deep fry to a golden brown colour and set aside Grind coconut, poppy seeds, ginger, garlic and onion to a paste. Heat 3 tblsps. oil and fry the ground paste till the oil separates to the top. Add all the spices and fry briefly. Add tomatoes, sugar and yogurt and cook till dry. Put in the koftas mix well and cover with hot water. Heat over medium to low heat for 5 minutes. Serve garnished with cilantro leaves.

FRIED JAPANESE EGG PLANT RECIPE

Ingredients Japanese eggplants sliced lengthwise about 2 inches 3-4 Onion 1 no Cumin coriander powder 1 tbsp Garam masala 1/2 tbsp Pepper powder 1/2 tbsp Amchur or mango powder 1/2 tbsp Salt and chilli powder to taste
Method Heat 4 tbsp., oil and put the eggplants and spices and saute. Cover tightly and steam over medium to low heat for 10 minutes turning them occasionally or untill they are soft. Serve hot.

STUFFED JAPANESE EGGPLANT RECIPE

Ingredients Japanese eggplants sliced quartered like a flower (leave the base intact) 8 round small Ground coconut peeled and minced 1/4 Raisins minced 10 Ginger 1/2 inch Green chillies 2 Gram flour 1 tbsp Cumin corainder powder 1 1/2 tbsp Garam masala 1/2 tbsp Turmeric powder 1/2 tbsp Cilantro leaved chopped fine 6 stalks Roasted seasame seeds 1 tbsp Lime juice and salt to taste
Method Wash and wipe the brinjals and cut into four hull way through. Grind together ginger, chillies and coriander leaves and mix with coconut and potato ingredients Stuff the mixture nicely into each Eggplant. Heat 4 tblsps, oil and fry the eggplants gently for 5 minutes. Cover tightly and steam, without adding water till the eggplants are soft.

CORN CURRY IN A YOGURT SAUCE RECIPE

Ingredients Tender corn cobs 2 Beaten curds 1 cup Cumin seeds 1 tbsp Ginger 1 inch Green chillies 4 A few sprigs of corainder leaves   Cumin corainder powder 1 tbsp Garam masala 1/2 tbsp Turmeric powder 1/2 tbsp Salt and chilli powder to taste

Method Grind together chillies and ginger. Beat curd with 1 cup water till smooth. Grate the corn finely. heat 3 tbsps oil and add cumin seeds; when they stop popping put it in the corn and fry for 5 minutes, stirring it continuosly. put in all the spics, salt and ginger paste. Mix well and then put in the curds. Cover and cook till the raw smell of corn disappears. Sprinkle coriander leaves on top before serving.

TAPICO PILAF KHICHIDI RECIPE

Ingredients Sabudana or tapioca 1 cup Roasted and powdered groundnuts 1/2 cup Cumin seeds 1 tbsp Green chillies   Corainder leaves for garnishing 2-4 Salt to taste
Method Wash the sabudana thoroughly in water and then drain the water off. heat 3 Tbsps of oil, add chillies and put the rest of the ingredients except coriander leaves. Cover and cook over a slow fire till done (sabudana is cooked). Serve hot garnished with coriander leaves.

STUFFED KARELA RECIPE

Ingredients Karela or bitter gourd slit and seeds removed to form a hollow cavity for filling. Sprinkle with salt and let it sweat for 4 hours. 12 Oz Besan flour 2 tbsp Cumin Corainder powder 1 tbsp Turmeric powder 1 tbsp Amchur powder 1 tbsp Oil 2 tbsp Salt, sugar to taste

Method Wash the bitter gourds and sqweeze water out. Mmix the rest of the ingredients and fill into the slits. Tie each bittergourd to close with threads to prevent the filling from falling out. Heat 4 tbsp of oil in a deep pan and fry the bittergourds gently for 5 minutes. Cover the pan and steam on low flame until the bittergourds are cooked. Serve hot as a condiment for meals. Very good for health and weight control due to its bitter and astringent properties.

KHANDVI RECIPE

Ingredients For the khandvi   Thick butter milk 150 ml Bengal gram flour 115 gms Water 1 cup Green chillies 2 Ginger grated 1 tbsp Turmeric powder 1/2 tbsp Salt 1 1/2 tbsp For the tempering   Red chillies 2 Mustard seeds 3 tbsp Asafoetida powder 1/2 tbsp Oil 1/2 tbsp Grated coconut 1/2 cup Corainder leaves 1/2 cup

Method Grind the chillies and ginger with a little water to form a paste and mix them together with the gram flour, water and buttermilk. Add turmeric and salt. Make a smooth mixture. Cook over a medium flame until all the water has been absorbed and a soft dough like consistency has been obtained. It should be of spreading consistency. Grease the reverse sides of two to three steel ' thalis ' [plates] with a little oil or ghee and spread the mixture as thinly as possible over it, while still hot. Cut into strips and roll each strip into a swiss roll. Heat oil in a pan. Add mustard seeds, red chillies and asafoetida. Pour this over the Khandvi rolls and garnish with coconut and coriander.

INSTANT KHAMAN DHOKLA RECIPE

Ingredients For the Batter   Besan 1 cup Citric acid 1 tbsp A pinch of sodium bicarbonate   Sugar 2 tbsp Salt to taste   Water 1 cup For the Tadka   Oil 2 tbsp Mustard seeds 1 tbsp A handful of chopped corainder leaves   A sprinkling of shredded coconut

Method To Make The Batter Mix besan, salt, sugar, citric acid and water in a bowl. To make the mixture light and fluffy, mix with a fork or egg beater. Stand for 10 mins. Add sodium bicarbonate and pour in a greased deep dish or 'thali'. Steam over boiling water for 20 mins. Remove from the steamer and cut into diamond or cube shapes. The Tadka/Garnish Heat oil in a pan. Add mustard seeds. Heat till the seeds start crackling. Remove from heat and pour evenly over the dhoklas. Top it with the chopped coriander and shredded coconut.

GUJARATI KADHI RECIPE

Ingredients For the Kadhi   Unsweetened yoghurt 1 1/2 cup Besan 2 tbsp Water 1 cup Sugar 3 tbsp Salt 1 tbsp For the Tempering   Mustard seeds 1/2 tbsp Fenugreek seeds 1/2 tbsp Curry leaves 10-12 Green chillies chopped fine 2 Piece of ginger crushed 1 inch A handful of fresh corainder leaves, chopped   Garam masala 1 tbsp Ghee 2 tbsp

Method Combine all the ingredients for the "Kadhi" in a saucepan and blend with a hand blender. Simmer on low heat for 5 minutes. Heat ghee in a pan and add all ingredients for the "Tempering" except garam masala and coriander leaves till it starts crackling. Pour this tempering into the Kadhi , add the garam masala and continue simmering on medium heat till the kadhi comes to a boil. Garnish with coriander leaves and serve with hot, steamed white rice.