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
Method
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.
Chunda
- 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
Method
Wash n pat dry the raw mangoes .
Peel the skin n grate it using bigger grater ..as 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 .
Khichdi,
- 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
Method
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
Baath
- Raw Rice -1 cup
- Water - 2-1/4 th cup
Method
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)
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- 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
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
Method
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
Method
Add all ingredients to a blender n blend well ..Pour in glass n serve chilled .
- Mangoes , ripened Alphonso or any other variety -3
- Sugar -1 tsp
- Cardamom powder -1/4 th tsp
Sev Tameta Na Sak ( Sev Tomato Curry )
- Tomato- 3 medium
- Sev - 1 cup
- Salt to taste
Seasoning
- 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
Garnish
- Coriander leaves chopped .
Method
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
Seasoning
- Oil-1 tsp
- Ginger - chopped fine - 1/2 tsp
- Green Chilly - 2 chopped
- Curry leaves- 1 sprig
- Hing/Asafoetida -a pinch
Garnishing
- Coriander leaves chopped -2 tsp
Method
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
Seasoning
- 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
Garnish
- Coriander leaves- 2 tsp
- Lime juice - 2 tsp
Method
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 .
:)
Basundi
- 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
Method
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
