Gujarati recepies
More Gujarati recepies
KHICHU (A simple dish of rice flour cooked with spices)
Ingredients
1 cup rice flour
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon chilli powder
1/4 teaspoon asafoetida (hing)
1/2 teaspoon green chillie, chopped
1/4 teaspoon soda-bi-carb
2 tablespoons oil
1 tablespoon chopped coriander
salt to taste
Method
1. Put 2 1/2 cups of water to boil in a handi.
2. Add the cumin seeds, chilli powder, asafoetida, green chillies, soda bi-carb and salt and bring to a boil.
3. Add the rice flour and whisk vigorously with a wooden spoon so that no lumps remain.
4. Cover and cook on a flame for 10 minutes.
5. Add the oil and chopped coriander and mix well.
KHANDVI
Ingredients
1 teacup gram flour (besan)
3 teacups thin buttermilk
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida(hing)
4 green chillies
12 mm. (1/2″) piece ginger
salt to taste
For garnish
3 tablespoons oil
1 teaspoon mustard seeds
2 pinches asafoetida (hing)
3 tablespoons chopped corriander
3 tablespoons grated fresh coconut
Method
1. Make a paste of the green chillies and ginger.
2. Mix the gram flour, buttermilk, turmeric powder, asafoetida, green chilli paste and salt very well.
3. Heat the mixture and keep stirring constantly.
4. When very thick, test by spreading a little paste on a plate. If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.
5. When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
6. Cool and cut in about 50 mm. (2″) strips.
7. Roll up the strips (like small Swiss rolls) and arrange on a plate.
8. Heat the oil in a vessel and fry the mustard seeds, add the asafoetida and pour over the arranged rolls.
10.Garnish with the chopped coriander and grated coconut and serve.
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