Tuesday, April 23, 2019

Complete Gujrathi Meal - Methi Tepla , Chunda, Khichdi, Baath , Bharla Marcha, Mirchi Cha Thecha , Masala Chaas , Keri no Ras, Sev Tomato nu Shaak , Besan Khadi , Gujrathi Dhal n Basundi - spread on Bandhani cloth

 Gujrathi Meal - Methi Tepla , Chunda, Khichdi, Baath , Bharla Marcha, Mirchi Cha Thecha , Masala Chaas , Keri no Ras, Sev Tomato nu Shaak , Besan Khadi , Gujrathi Dhal n Basundi - spread on  Bandhani cloth 

Methi Tepla 
  • Wheat flour-1 cup
  • Chopped Methi leaves -1/2 cup
  • Turmeric powder-1/4 th tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Red chilly powder-1tsp
  • Garam masala powder-1/2 tsp
  • Oil-2 tsp
  • Butter milk -as needed
  • salt 

In a bowl add wheat flour, chopped methi leaves , all the powders, salt , oil n butter milk n need to a soft dough ! keep covered under wet cloth for 10 mts .. Make equal sized balls and roll out thin chapathis .Heat a tawa,smear oil and just toast like chapathis both the sides. 


  • Raw Mango - 2 cups ( grated ) Sour n firm the raw mangoes, the better is the taste n shelf life . 
  • Sugar- 3 cups ( adjust according to the sweetness )
  • Red chilly powder - 2 tblsp
  • Roasted Cumin seeds Powder - 1 tsp
  • Turmeric powder- 1/2 tsp
  • Salt - 2 tsp 

Wash n pat dry the raw mangoes .

Peel the skin n grate it using bigger grater even after cooking you can see the mango grated . 

In a heavy bottomed pan add the grated raw mango, salt n turmeric powder , mix well with a clean n dry wooden spoon n  set aside for about 1/2 an hour . 

After 1/2 an hour , add little by little sugar to the above mix n stir till the sugar has combined well  .

Now boil it on medium to low heat , stir continuously till all the sugar has dissolved n stop cooking when you  see bubbles start  appearing  . Dont over cook ... 

Allow it to cool completely n then add chilly powder n roasted cumin powder ..mix well n store in a dry clean air tight jar . 

Note : can preserve this for an year , if done with proper care . 


  • Rice- 1 cup
  • Split Green Moong Dhal with skin -1/2 cup
  • Water -3 to 4 cups 
  • Ghee- 1 tblsp 
  • Cumin Seeds- 1 tbsp
  • Hing /Asafoetida - 2 huge pinch 
  • Dry Red Chilly - 1, broken 
  • Turmeric Powder -1/2 tsp
  • Salt as per taste

Wash raw rice n split green moong dhal with skin.

 In a pressure cooker melt  ghee.  add cumin seeds, let it crackle , then add hing n broken dry red chilly . add rice and split green moong dhal with skin and saute for a minute.

Then  add turmeric powder , salt n mix well. Add water n pressure cook for 4 to 5 whistle 


  • Raw Rice -1 cup
  • Water - 2-1/4 th cup 


Wash raw rice n in a pressure cooker add rice n water , pressure cook for 2 whistle .   

Bharela Marcha (Banana chilies stuffed with spicy gram flour masala filling)
  •  Banana Chillies -6  
  • Oil-2 tblsp 

For the masala stuffing 

  • Besan / Gram flour-1/2 CUP  
  • coriander powder-1/2 TSP 
  • Turmeric powder -1/4 th tsp 
  •  Cumin powder-1/4 th tsp 
  • Chilly Powder- 1/2 tsp 
  • Grated jaggery-1/2 tsp 
  • Asafoetida /hing- 2 pinch 
  • Lemon juice- 2 tsp 
  • Oil-2 tsp 
  • Coriander leaves chopped 

In a kadai dry roast  Besan till it turns slightly brown and imparts an aroma.
Cool it n add  all the powders along with  jaggery, lemon juice and  oil. Sprinkle some water to make a thick paste.

Wash and pat dry the chilies. Slit them lengthwise keeping the stem intact. Remove the seeds if any . 

Stuff the slit chillies with the above masala . 

In a wide bottomed  pan, add hing and carefully place the stuffed chilies . 

Cover and cook on low for 15 minutes till cooked and browned evenly. Then garnish with coriander leaves . 

Mirchi Cha Thecha

  • Green Chilly -10 /12 
  • Garlic pod's -2 
  • Oil - 1 tblsp 
  • Water - 2 tblsp 
  • Salt to taste 

Remove the stem of the green chilly  n skin of garlic flakes . 

In a pan add water n add the green chilly n garlic flakes . cover n cook for a while till soft .Cool n pulse in the mixer. 

In a pan add oil n the above mixture ,salt n roast for few mts 

Masala Chaas 
  • Curds -2 cup's 
  • Water-4 cup's
  •  Green Chilly -2,chopped 
  •  Ginger-1 inch ,chopped 
  • Chopped Coriander leaves -2 tsp 
  •  Roasted cumin powder-1 tsp 
  •  Chat Masala- 1/2 tsp 
  • Salt to taste 

Add all ingredients to a blender n blend well ..Pour in glass n serve chilled .

Keri no Ras
  •  Mangoes , ripened  Alphonso or any other variety -3 
  • Sugar -1 tsp  
  •  Cardamom  powder -1/4 th tsp

Remove the skin of the mangoes n squeeze the pulp well with hands in a wide bowl . Discard the seed . Can blend the pulp in a hand blender , Add sugar n cardamom powder n mix well . 

Sev Tameta Na Sak ( Sev Tomato Curry ) 

  • Tomato- 3 medium 
  • Sev - 1 cup 
  • Salt to taste 


  • Oil - 3 tsp 
  • Mustard seeds-1/2 tsp
  • Cumin seeds- 1/2 tsp
  • Hing/Asafoetida- a pinch 
  • Curry leaves- 1 sprig
  • Dry red chilly- 1
  • Green chilly - 2
  • Red chilly powder- 1 tsp 
  • Coriander powder- 1 tsp
  • Garam masala powder-1/2 tsp
  • Turmeric powder- a pinch 
  • Jaggery - chick pea size


  • Coriander leaves chopped .

In a kadai add oil n splutter mustard seeds, then crackle cumin seeds, add hing, chopped green chillies, curry leaves , dry red chilly n fry for a while .. add chopped tomatoes n fry till the raw smell goes n it becomes mushy , add all the powders along with salt , water n jaggery  ..boil well till  the gravy thickens slightly . 

Do the garnishing n just before serving add the sev . 

 Besan Kadhi 

  • Curd -1 cup
  • Besan/Gram flour  - 4 tsp 
  • Turmeric Powder-1/4 th tsp
  • Salt to taste   
  • Oil-1 tsp
  • Ginger - chopped fine - 1/2 tsp 
  • Green Chilly  - 2 chopped  
  • Curry leaves- 1 sprig 
  • Hing/Asafoetida  -a pinch      

  • Coriander leaves chopped -2 tsp 

whisk the curds n dilute it by adding 2 glass of water .

 In a vessel add diluted curd ,add the besan, turmeric powder n salt , stir well n   see to it that no lump of besan is formed . keep aside .

In a kadai add oil, Green chilly chopped , ginger chopepd n fry for a while , add hing , curry leaves n fry for a minute ..  add the diluted  curd mixture n then boil on slow heat and stir continuously for 10 minutes or till besan is cooked well n the raw smell goes .  switch off and garnish with coriander leaves . 

Gujrathi Dhal 
  • Thur Dhal- 1 cup 
  • Turmeric powder-1/2 tsp 
  • Ghee-2tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Curry leaves-1 sprig 
  • Crushed cloves-2
  • Crushed Cinnamon - 1/2 inch piece
  • Grated  ginger -1/2 tsp
  • Chopped tomato-1 
  • Red chilly powder- 1/2 tsp 
  • Coriander powder- 1 tsp 
  • Hing - a pinch 
  • Green chillies -2
  • Jaggery - small piece 
  •  Salt to taste
  • Coriander leaves- 2 tsp
  • Lime juice - 2 tsp 

Wash n pressure cook thur dhal with turmeric powder . cool n churn it well .

In a kadai add ghee, splutter  Mustard , cumin seeds , then add crushed cloves n crushed Cinnamon n fry for a minute .. ... add hing, curry leaves,  chopped green chillies n grated ginger n fry again for a minute or two . Add chopped tomatoes n cook till the raw smell goes n its mushy . add red chilly powder ,coriander powder n fry for a minute, add cooked dhal along with little water , jaggery , salt n boil well . then do the garnishing . 



  • Full Fat Milk.. 4 cups
  • Almonds.. 1/2 cup 
  • Chironji ... 2 tsp full 
  • Pista ..2 tsp full 
  • Saffron strands... 1/2 tsp 
  • Sugar... 1/2 cup or according to the sweetness 

Soak Almonds in warm water for about 20 mts . Remove the skin n  grind to a fine paste .( Preserve a little for garnishing ) 

Soak saffron strands in little warm milk for about 1/2 an hour . 

Crush pista to coarse powder with rolling pin . 

Boil the milk , then simmer over low flame n stir continuously  till the milk thickens n coats the back side of the spoon . Add the almond paste dissolved in little milk n mix well . Add sugar n allow it to dissolve . Add the saffron n mix well . 

Serve chilled garnished with chironji, Crushed pista n chopped soaked almonds

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