Gujarati cuisine is the cuisine of the western part of India. The Gujarati people from India. It is primarily vegetarian. A typical Gujarati Dish has Rotli (a flat bread of wheat) Daal or Kadhi, steamed rice and Shaak (spicy vegetables fried in oil with different combination of spices) Different Gujarati dishes tastes different as per the regions. The Northan Gujarat, Kuttch, Kathiawad and South Gujarat.
It also includes home made pickles, Khichdi (steamed rice and lentil cooked with spices) buttermilk. Daal and shaak are based on steamed vegetables are added to “vaghaar” which is a mixture of oil sterilized with spices. Sugar is commonly used in food to prevent Dehydration because in some parts of Gujarat the tempretures reaches up to 50 Celcius (115 F)
Some of the more popular Gujarati dishes are mentioned below.
Daal Dhokli :
Ingredients: For Dal
It also includes home made pickles, Khichdi (steamed rice and lentil cooked with spices) buttermilk. Daal and shaak are based on steamed vegetables are added to “vaghaar” which is a mixture of oil sterilized with spices. Sugar is commonly used in food to prevent Dehydration because in some parts of Gujarat the tempretures reaches up to 50 Celcius (115 F)
Some of the more popular Gujarati dishes are mentioned below.
Daal Dhokli :
• 1½ cup Tuar Dal (pressure cooked and churned)
• 2 Tomatoes (chopped)
• ½ cup Groundnuts (boiled)
• ½ inch Ginger (chopped)
• 3 Green Chilies (slit)
• 4 Curry Leaves
• 1 tbsp Jaggery
• 1 tbsp Tamarind Pulp
• 1 tsp Red Chili Powder
• 1 tbsp Turmeric Powder
• ¼ tsp Asafetida Powder
• 1 tsp Cumin Seeds
• 1 tbsp Coriander Leaves (chopped)
• 1 tsp Desi Ghee
• 1 tbsp Oil
• 3 cups Water
• Salt to taste
For Dhokli :
• 1½ cup Wheat Flour
• ½ cup Chana Dal Flour
• 1 tbsp Cumin Powder
• ¼ tsp Asafetida Powder
• ¼ tsp Turmeric Powder
• 2 tbsp Oil
• ½ tsp Red Chili Powder
• Water (for kneading dough)
• Salt to taste
How to make Dal Dhokli:
• Add all the ingredients required for dough in the bowl and knead the dough. It can be made smoother by adding a little oil after kneading. Keep it aside.
• Now heat oil in a kadhai and put cumin seeds into it. When seeds start spluttering, add asafetida powder, turmeric powder, red chili powder and dal into the oil.
• Fry them for a minute. Add water, salt, ginger, green chilies, curry leaves, tomatoes, jaggery, tamarind and boiled groundnuts to it. Now boil the dal on medium flame.
• Now roll out chapattis of the dough.
• Cut the chapattis into squares or diamond shape. Add them in the boiling dal and let them cook for 5 minutes.
• Garnish it with chopped coriander leaves and little desi ghee.
• Dal Dhokli is ready to serve.
Muthiya : Muthia is a snak from Western state of India. It has derived its name from Mutthi-ya because it is made from the gripping action of palm. A vegen dish made of bottlegourd, sugar, oil and other spices. Because the rish is made from fenugreek it is good for stomach problems.
1 Cup gram flour
3/4 Cup wheat flour
3/4 Cup bajra flour
1 tsp Cumin seed powder
1/4 tsp Turmeric powder
6 Crushed green chilli
2 Inch ginger, crushed
1 tsp Ajwain
1 Pinch asafoetida
6 tbsp Oil
3 tbsp Grated coconut
3 tbsp Chopped coriander
Salt to taste
Sugar to taste
6 Cloves garlic (optional)
How to prepare Muthia: Combine bajra flour, wheat flour, gram flour, salt and sugar in a big bowl. Add cummin seed powder, tumeric powder, crushed green chillies, crushed garlic and crushed ginger. Mix it properly. Shape into long and thin rolls with your fingers. Steam for half an hour until it is cooked. Heat oil, add ajwan and asafortida. Add muthia in the pan and fry it until they turn brown. Serve with grated coconut and chopped coriander leaves.
Add cumin seed powder, turmeric powder, crushed green chillies, crushed garlic, and crushed ginger. Mix properly and knead lightly. Shape into long thin rolls with your fingers. Steam for half an hour or until cooked. Heat oil, add ajwain seeds and asafoetida. Add muthia and fry until brown. Garnish with grated coconut and chopped coriander leaves.
