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.


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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. 

Ingredients:

·        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

Method:

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.

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.


Ingredients

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


Method 

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.

Ingredients

·        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

Method

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.

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Bharela Bhinda nu Shaak Recipe

Ingredients:

• 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

Method:

Stuffing:

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.

 Preparation:

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.

Kand Na Bhajia Recipe by Gujarati Foodie

Ingredients

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

Method 

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

Ingredients

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

Method 

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.

Garlic Chutney Recipe by Gujarati Foodie

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

Method
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.

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Mixed Dal Handvo recipe by Gujarati Foodie

Ingredients
1/4 cup toovar (arhar) dal
1 tbsp urad dal (split black lentils)
1 tbsp green moong dal (split green gram)
1 tbsp chana dal (split bengal gram)
1/2 cup rice (chawal)
1 tbsp whole wheat (gehun) (optional)
1/4 cup sour curds (khatta dahi)
3/4 cup grated bottle gourd (doodhi / lauki)
3 tsp oil
2 tsp lemon juice
a pinch of soda bi-carb
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)

For Serving
green chutney
chaas
Method
1.Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
2.Blend the dals, rice and whole wheat in a mixer to a smooth mixture.
3.Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
4.Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
5.Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
6.When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
7.Pour half the batter evenly to make a thick layer.
8.Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp.
9.Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
10.Cover and cook on a slow flame for another 7 minutes or till it turns golden brown in colour.
11.Cool slightly and cut into square pieces.
12.Repeat the steps 7 to 11 to make one more handvo.
13.Serve immediately.

Mini handvo:

1.For making mini handvos, divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick

For baked handvo:

1.You can also cook the handvo in an oven. Simply pour the batter into a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 30 to 35 minutes or till the crust is golden brown in colour.

Khaman Recipe by Gujarati Foodie

Ingredients:
1 1/2 cups besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
salt to taste
1 tsp fruit salt
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)
1 tsp chopped green chillies

For The Garnish:
2 tbsp finely chopped coriander (dhania)

For Serving:
green chutney

Method:
Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
Just before steaming, add the fruit salt and mix lightly.
Pour the mixture immediately to a greased 175 mm. (7″) diameter thali and spread evenly by rotating the thali clockwise.
Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
Pour the tempering over the prepared dhoklas and spread it evenly.
Cut into pieces, garnish with coriander and serve immediately with green chutney.

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Gadhiya Recipe by Gujarat Foodie

INGREDIENTS

450 gm gram flour (besan),
1 1/2 teaspoon baking soda,
salt as required,
1 cup mustard oil,
80 ml refined oil,
1 teaspoon red chilli powder,
1 1/2 tablespoon thymol seeds,
water as required,

How to make Gathiya

Step 1: In a large bowl, mix together besan, baking soda, red chilli powder, thymol seeds and salt.

Step 2: Next, add oil in the besan mixture and mix it well. It will make the besan mixture a dough like consistency. Now take a small portion of this mixture and form rough balls with it.

Step 3: With a little water, knead the besan mixture into a dough. Pour a little oil on the besan dough and knead it again for a while. Cover the dough with a wet cloth and keep it aside for 20 to 30 minutes.

Step 4: Next, put a kadahi on high flame and heat oil in it for frying the gathiya.

Step 5: Place the half dough in the gathiya maker and press to make gathiyas in the kadahi. Let them fry in the oil.

Step 6: Put the flame to medium and fry till they light golden.

Step 7: Drain the excess oil. Break these fried long strings into small pieces.

Step 8: Let them cool, and store them in a airtight container. Enjoy!

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Idla or white dhokla

Here we have the official brother of dhokla; steamy idla. Here is other steamy gujarati food snack: idla. This dish is prepared same way as dhokla and thus known as brother of dhokla or white dhokla. Served with yummy mint coriander chutney and spicy garlic chutney. #foodpic #food #foodgasm #gujaraticuisine #gujaratifoodie #gujjufood #gujaratifood #gujju #mintcorianderchutney #garlichutney #yum #yummy #delish #delicious #foodie #eveningpost #snacks #foodlover #loveforfood

Ishvarlal Chevdawala and Sons, Navsari

#GujaratiFoodie Petish to Mama ni j.... Ishvarlal Chevdawala and Sons better known as Mama Chevdawala. The shop is famous for gujarati farsan items, especially Petish, Chevdo and Tikhi papdi. The shop owner Ishvarlal is serving his tasty and yummy petish since last 70 years when he started his business with merely Rs 10. One must try his petish and chevda if travelling through Navsari city of Southern Gujarat. Address: Mama Chevdawala, Mota Bazar, Navsari #gujarat #gujarati #gujaratifood #gujaratilocalfood #foodie #tasty #spicy #spicy #decilious #gujaratifoodieofficial #GujaratiFoodie #navsari #navsaridiaries #traveldairies #petish #foodie #food #foodporn #gujarattourism #mamachevdawala #mamanipetish

The Chamunda Lassi Shop, Rajkot

Time to beat the heat and its time to have creamy lassi at Chamunda- the Lassi Shop. The Chamunda Lassi Shop is a perfect spot to give your tastebud a cool feeling in this summer. The Chamunda : the Lassi shop is most famous and started their journey from Junagadh but other shops are located including Ahmedabad, Rajkot and Una. The shop serves Lassi, Lassi Sundaes, Lassi with Ice Cream, Premium Thick Shake, Lassi with real fruit, ice cream, Ice Cream Sundaes, Cone, Candy and Juice. #gujarat #gujarati #gujaratifoodieofficial #gujaratifoodie #lassi #fruitlassi #malailassi #chocolatelassi #chocolatethickshake #thickshake #realfruit #sundaes #icecream #juice #jun

The Loaded Paratha's, Baroda

The amazing 24 varieties of paratha only at The Loaded Paratha's. The Loaded Paratha's is one stop destination for paratha lovers. Serving right from aloo paratha to egg paratha, the lovely chefs of TLP serves you yummy tummy filling parathas from 11Am till 11Pm. One can visit them at Platinum Complex, Akota Stadium Rd, Sheetal Nagar, Akota, Vadodara #gujarat #gujaratistreetfood #gujaratifoodieofficial #gujaratifood #gujaratifoodieofficial #GujaratiFoodie #gujaratilocalfood #yummy #paratha #alooparatha #gobiparatha #onionparatha #theloadedparatha #decilious #tummy #spicy #tasty #foodie

Crispy dalwada + mix bhajiya.

#GujaratiFoodie Time for some evening snacks and its time for some deep fried crispy dalwada + mix bhajiya. The local gujarati evening snacks consists of various fried and baked delicious food items but one of them is dalwada and mix bhajiya served with hot masala chai. These two food items are wildly famous among Gujaratis and specially during monsoon season. #gujarati #gujaratifoodie #gujaratifoodie #GujaratiFoodieofficial #gujaratidesi #desifood #desi #dalwada #bhajiya #mixbhajiya #yummy #tasty #official #localfood #streetfood #famous #popular #local #onion #chilly #morningbreakfast #eveningsnack #friedfood #delicious #gujarat #food #foodporn #foodlover #foodlovers #loveforfood #love4food #foodlove #foodie #ameamdavadi #maruahmedabad #rangilurajkot #jamnagar #gandhinagar #surat #bharuch #bhavnagar #meshana #porbandar

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New Irani Hotel, Ahmedabad

#GujaratiFoodie its time for some makkhani and yummy food... its time for some yummy muskabun and masaledar tea at Irani Hotel. New Irani Restaurant is a 66 year old hotel serving its famous #Muskabun and #Tea. Unlike any other restaurant, Irani was started in year back 1951 with just Muskabun, tea and coffee on its menu and today the restaurant serves varieties of delicious non-vegetarian food items with Mughlai style. The restaurant is perfect hangout for tea addicts and heavenly place for non-veg lovers... Address: Opp. Sunheri Masjid Khas, Salapose Road, Teen Darwaja, Bhadra, Ahmedabad Timing: 6AM–11PM #GujaratiFoodieOfficial #gujaratifood #gujaratifoodie #official #muskabun #tea #coffee #apduamdavad #apduahmedabad

Sev Usal

Its time to have some heavy breakfast ahead to festive weekend, its time for mouthwatering sev usal. Loaded with sev, onions, garlic chutney and special garnish seasonings, Sev Usal is a perfect breakfast to kickstart your day. #gujaraticuisine #gujaratifoodie #gujaratifoodieofficial #gujjutwist #gujjubreakfast #breakfast #sevusal #garlichutney #onion #seasoning #fooddairy #foodporn #worldfood #foodie #foodgasm #food #hungry #friday #morningpost #cleaneating #healthy #streetfood #hygiene #delicious #desi #mouthwatering #tummyfull

Gujarati Style Khandvi

Masala puri pakwan

Now this is amazing snack from heart of Gujarati foodie, its masala puri pakwan, better known as masala puri chat in a Gujju Style. The base foodstuff is fried crunchy puri which is topped with mint coriander chutney, spicy red garlic chutney, imli chutney along with boiled chana dal and garnished with onions, sev, chat masala, red mirchi powder, roasted cumin powder and salt to taste. This is something we Gujaraties are known for; the Gujju Food Twist. This masala puri pakwan is a perfect munching snack at amytime. Post by @jay.eyeview #yummy #chutney #mintcorianderchutney #garlichutney #imli #imlichutney #gujjutwist #gujjufood #gujju #gujaratifoodie #gujaraticuisine #gujaratistyle #gujaratisnack #food #foodporn #streetfood #worldfood #sev #puri #crunchy #munching #snacks #fried #chatmasala #purichat

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1 crore dabeli shop

#GujaratiFoodie have you eaten the famous dabeli from a shop where over 1 crore dabeli are eaten in a year? Yes you have read it right, over 1 crore yummy dabeli are eaten at Mastana Dabeli centre which are made from their special secret recipe. Pricing only at Rs. 10, the famous Mastana dabeli is extremely popular among people of all generation from Anand, Vallabh Vidhyanagar and surronding villages. Foodies travelling to Anand city, must once try Mastana Dabeli at any of their 6 centres in Anand and Vallabh Vidyanagar & become part of millions of Mastana Dabeli eater. #anand #gujarat #gujarati #gujaratifood #gujarattourism #gujaratistreetfood #gujaratilocalfood #GujaratiFoodie #gujaratifoodieofficial #mastanadabeli #dabeli #yummy #spicyfood #foodporn #food #decilious #ananddairies #traveldairies #fooddairies #vallabhvidhyanagar #vvnagar