Tuesday, 12 September 2017

Gujarati Malpua Recipe by Gujarati Foodie

Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India and Bangladesh. It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa (morning food served to the lord).

Ingredients of Malpua

*For the malpua batter:

•1 cup flour
•1 cup khoya, grated
•1 and 1/2 cup water, warm (60-70 degrees)

*For the malpua:
•10 pista, blanched and cut into thin pieces
•8 almonds, blanched and cut into thin pieces
•Few saffron
•6 Tbsp ghee
•4 cups sugar syrup

How to Make Malpua:

*For the malpua batter:

1.Mix the water and the flour to form a smooth lump-less batter.
2.Mix the khoya with water together to form a thick batter.
3.Mix the khoya and flour batter together to form a lump-less smooth batter of thick consistency.

*For the malpua:

1.Melt ghee in a pan.  Cook on low heat for a while.
2.Add the khoya and flour batter 1Tbsp in circular motion in the center of the pan of ghee.
3.Put some more spoonful circular structures around the center of the pan of ghee. Turn over the malpuas and cook again.
4.Cook for a while till the malpua's edges starts getting red.
5.After this, dip the malpuas in sugar syrup.
6.After a while take out the malpua's from the sugar syrup and layer them in a plate.
7.Garnish with almonds, pistachio and saffron.

Follow us on Facebook & Instagram.

Monday, 28 August 2017

Dhokla Recipe

Dhokla (ઢોકળા) is a vegetarian food item that originates from the state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. 
·        Gram flour (besan) sieved 2 cups
·        Yogurt beaten 1 cup
·        Salt to taste
·        Turmeric powder 1/2 teaspoon
·        Green chilli-ginger paste 1 teaspoon
·        Oil 2 tablespoons
·        Lemon juice 1 tablespoon
·        Soda bicarbonate 1 teaspoon
·        Mustard seeds 1 teaspoon
·        Fresh coriander leaves chopped 2 tablespoons
·        Coconut scraped 1/2 cup

1.     Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

2.     Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.

3.     In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.

4.     Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.

5.     Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

6.     Serve, garnished with chopped coriander leaves and scraped coconut.

Sunday, 20 August 2017

Lilva Kachori Recipe by Gujarati Foodie

Lilva Kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day. The flaky and crisp kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets.


For The Kachori
•1 cup plain flour (maida)
•2 1/2 tbsp melted ghee
•salt to taste

For The Stuffing
•1 cup fresh toovar
•1 cup fresh green peas
•1 tbsp oil
•1/4 tsp asafoetida (hing)
•a pinch of turmeric powder (haldi)
•1/2 tbsp ginger (adrak) paste
•1 tbsp green chilli paste
•1/4 cup finely chopped coriander (dhania)
•1 tbsp lemon juice
•1/2 tbsp sugar
•salt to taste
•oil for deep-frying


For the kachori

1.Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form breadcrumbs like mixture.
2.Knead into semi-soft dough using enough water. Keep aside.

For the stuffing

1.Combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside.
2.Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds.
3.Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
4.Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly.

How to proceed

1.Divide the stuffing into 12 equal portions and keep aside.
2.Divide the dough into 12 equal portions. Keep aside.
3.Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling.
4.Place one portion of the stuffing in the centre.
5.Bring together all the sides, seal it tightly, pinching in the center.
6.Repeat steps 3 to 5 to make 11 more kachoris.
7.Heat the oil in a deep non-stick pan on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
8.Repeat steps 7 to deep-fry the remaining 9 more kachoris.
9.Serve immediately with green garlic chutney.

Surati Ghari recipe by Gujarati Foodie

Ghari or Surati Ghari is a sweet dish from Gujarati cuisine, from the region of Surat. Ghari are made of puri batter, milk 'mawa', ghee and sugar - made into round shapes with sweet filling, to be consumed on Chandani Padva festival. It is also available in many varieties and flavours such as pistachio, almond-elachi and mawa. The making of Ghari is referred back to 1838 and was than a best choice for people to get extra strength for working hard. So let move on about how to make famous surati ghari at home.

·        For the filling
·        Khoya - 300 g
·        Fine sooji - 2 tbsp
·        Powdered sugar - 150 g
·        Almond powder - ¼ cup
·        Powdered pistachio - ¼ cup
·        Cardamom powder - 1 tsp
·        Ghee for deep frying
·        For the dough
·        Maida - 200 g
·        Ghee - 1 tbsp
·        For the Coating
·        Ghee - ¼ cup
·        Powdered sugar - ¼ cup

1.     Add maida and 1 tbsp ghee in a bowl.
2.     Rub it nicely using your fingers.
3.     Add water and make a soft dough.
4.     Cover the dough and keep aside.
5.     Roast khoya in a pan until slightly browned.
6.     Remove the pan from heat and let the khoya cool completely.
7.     Dry roast the sooji until it is slightly browned.
8.     Remove the pan from heat and let it cool.
9.     Add sooji, powdered sugar, almond powder, pistachio powder and cardamom powder in the cooled khoya and mix well.
10. Make small balls from the dough and roll it into thin 3-4 inch disk.
11. Keep 2 tbsp of filling in the centre of the disc and bring the ends together.
12. Apply little water at the end of the disc to prevent them from opening.
13. Heat ghee for frying the Ghari in a pan.
14. Deep fry the Gharies on medium low heat until browned.
15. Remove the glares from oil on a plate lined with tissue and let them cool completely.
16. It will take 3-4 hours.
17. Mix ghee and sugar for coating in a bowl.
18. Coat the glares with this mixture.
19. Garnish with almond and pistachio slivers.

Follow us on Facebook and Instagram.

Tuesday, 1 August 2017

Bharela Bhinda nu Shaak Recipe

  • 30 Bhindi/Okra, small-size
  • 5-6 leaves Curry leaves
  • 2 tbsp Coriander leaves, chopped
  • 1½ cup Besan/Gram flour
  • 1 tsp Red chilli powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Coriander-cumin powder
  • 1 tsp Sesame Seeds
  • 1 tsp Sugar
  • ½ tsp Amchur powder (Mango powder)
  • 6-7 tsp Oil
  • 1 tsp Fresh coconut, shredded
  • Salt to taste


1.Take a pan and add besan into it. Roast it on very low flame until it changes color (around 5 minutes).
2.Take a separate bowl and add roasted besan, red chilli powder, turmeric powder, coriander-cumin powder, sesame seeds, sugar, amchur powder and salt. Mix well and keep this masala mixture aside to use it for stuffing.

1.Wash okra and pat them dry. Cut a slit length-wise in each okra in such a way that it will not break apart.
2.Heat 2 tsp of oil in a frying pan. Add okra and a pinch of salt.
3.Cover and cook for about 10 minutes (or until okra are half-cooked). Take off from heat and let the okra cool.
4.Stuff each okra with the stuffing mixture carefully and keep aside.
5.Heat 5 tsp of oil in a frying pan. Add curry leaves, and carefully place all the stuffed okra in the oil. Sprinkle salt.
6.Cover and cook in low flame until okra is completely cooked. While cooking, occasionally turn okra with a spatula carefully to cook on all sides.
7.Add remaining stuffing mixture and cook for another 3-5 minutes.
8.Garnish with shredded coconut and coriander leaves. 
9.Serve hot with Rice and Roti/Roti/Chapatis.

Thursday, 20 July 2017

Kand Na Bhajia Recipe by Gujarati Foodie

20 slices purple yam (kand) , peeled and thinly sliced
1 tbsp crushed coriander (dhania) seeds
2 tsp sesame seeds (til)
1 tbsp coarsely crushed black pepper (kalimirch)
oil for deep-frying

To Be Mixed Together For A Thin Batter
1 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tbsp hot oil
salt to taste

1.     Dip each slice of yam into the batter so that the slices are evenly coated from all the sides.
2.     Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices.
3.     Heat the oil in a kadhai and deep-fry a few slices at a time till they turn golden brown in colour from both the sides.
4.     Drain on absorbent paper and serve immediately with the chutney of your choice.

Bhinda Ni Kadhi or Gujarati Bhindi Kadhi Recipe

1 1/2 cups ladies finger (bhindi) , cut into 25 mm. (1”) pieces
1 recipe kadhi
1 tbsp oil

1.     Heat oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame till it is cooked. Keep aside.
2.     Just before serving, bring the kadhi to boil, add the ladies finger, mix well and simmer for 5 minutes.
3.     Serve hot with mag ni dal ni khichdi.

Handy tip

1.     To avoid stickiness, wash the ladies finger well and pat dry with a towel before using in this recipe.

Tuesday, 18 July 2017

Garlic Chutney Recipe by Gujarati Foodie

1/2 cup garlic (lehsun) cloves , peeled
3 tbsp chilli powder
1/2 tbsp lemon juice
salt to taste

1.Combine all the ingredients and blend in a mixer to a smooth paste, using very little water (approx 2 tbsp).
2.Serve immediately or store refrigerated in an air-tight container.

Tips: Add more Garlic and Chilli powder if foodie loves spicy taste.

Follow us on Facebook and Instagram.