Few of my favourite Gujarati food recepies
I learnt a few Gujarati dishes after I came to Ahmedabad from my neighbour who cooked fabulous Gujarati food. I have mentioned two of my favourite dishes
GUJARATI DAL
Ingredients
2 cups toovar dal (arhar)
1 cup yam (suran), chopped
2 tablespoons peanuts
8 pieces cocum, soaked
1 tomato, chopped
50 grams jaggery (gur)
juice of 1/2 lemon
1 small piece ginger, diced
2 green chillies, slit
1/2 teaspoon chilli powder, turmeric powder each
1/4 teaspoon mustard seeds, cumin seeds (jeera), Fenugreek seeds each
10 to 12 curry leaves
2 cloves
2 sticks cinnamon
1 bay leaf
2 small round red chillies
1/2 teaspoon asafoetida (hing)
2 tablespoons ghee
1 tablespoon oil
salt to taste
Method
1. Wash and pressure cook the dal in 4 cups of water. When the dal is cooked, cool slightly and blend till it is smooth.
2. In another vessel, pressure cook the yam and peanuts
3. Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
4.Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.
5. Add the dal, yam pieces, peanuts, and salt and simmer for 10 to 15 minutes.
6.Serve hot and garnish with coriander.
HANDVO
Ingredients
2 cups rice
1 cup toovar dal (ahar)
1/4 cup urad dal, split green gram (green moong dal), split Bengal gram (chana dal) each
1 cup sour curds
2 1/2 cups white pumkin (lauki), grated
4 tablespoons oil
1/2 medium lemon juice
1 teaspoon soda-bi-carb
2 tablespoons sugar
1 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
3 tablespoons green chilli-ginger paste
2 teaspoons mustard seeds, sesame (til),
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
salt to taste
Method
1.Wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside.
2.Grind to a paste, add the sour curds and allow to ferment overnight.
3.Add the grated pumpkin, 4 tablespoons of oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, green chilli-ginger paste and salt and mix well.
4.Pour this batter into a grease plate.
5.For the tempering, heat the oil and add the mustard seeds and fry until they crackle. Add the sesame seeds and asafoetida and continue to fry. When the sesame seeds are golden in colour, pour this over the batter.
Q6.Bake in a preheated oven at 200 degree C (400 degree F) for 30 to 35 minutes till the crust is golden brown.
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