GUJARAT RECIPES
Gujarat is a very hot and dry state in the western part of India. Gujarati cuisine is very different from the other Indian cuisines in that they add a pinch of sugar to whatever food they coo. Gujaratis are said to be strictly vegetarians. Rice is their staple food. They take dal, vegetables, curd and pappad as accompaniment to the rice. This cuisine is a good blend of flavors and textures.
ZUCCHINI OR PUMPKIN KOFTA CURRY RECIPE 
Ingredients
Roma tomatoes
2
Coconut grated
1/4
Poppy seeds
1 tbsp
Yogurt
2 tbsp
Cashewnut pieces
10
Ginger
1 inch
Clove of garlic
1
Small onion sliced
1
Green chillies minced
2
Stalks of cilantro leaved chopped fine
6
Turmeric powder
1 tbsp
Dhania, jeera and garam masala
1 tbsp each
Salt, sugar and chilli powder to taste
For the Kofta
Pumpkin or zucchini peeled and grated
500 gms
Besan or more depending on moisture in the zucchini
2 tbsp
Stalks of cilantro leaved chopped fine
6
Green chillies
1
Ground cumin seeds
1 tbsp
Ginger minced
1 piece
A few sliced mint leaves salt and chilli powder to taste
Method
- Mix all kofta ingredients and knead together. Form into small balls Deep fry to a golden brown colour and set aside
- Grind coconut, poppy seeds, ginger, garlic and onion to a paste.
- Heat 3 tblsps. oil and fry the ground paste till the oil separates to the top.
- Add all the spices and fry briefly.
- Add tomatoes, sugar and yogurt and cook till dry.
- Put in the koftas mix well and cover with hot water.
- Heat over medium to low heat for 5 minutes.
- Serve garnished with cilantro leaves.
FRIED JAPANESE EGG PLANT RECIPE
Ingredients
Japanese eggplants sliced lengthwise about 2 inches
3-4
Onion
1 no
Cumin coriander powder
1 tbsp
Garam masala
1/2 tbsp
Pepper powder
1/2 tbsp
Amchur or mango powder
1/2 tbsp
Salt and chilli powder to taste
Method
- Heat 4 tbsp., oil and put the eggplants and spices and saute.
- Cover tightly and steam over medium to low heat for 10 minutes turning them occasionally or untill they are soft.
- Serve hot.
STUFFED JAPANESE EGGPLANT RECIPE
Ingredients
Japanese eggplants sliced quartered like a flower (leave the base intact)
8 round small
Ground coconut peeled and minced
1/4
Raisins minced
10
Ginger
1/2 inch
Green chillies
2
Gram flour
1 tbsp
Cumin corainder powder
1 1/2 tbsp
Garam masala
1/2 tbsp
Turmeric powder
1/2 tbsp
Cilantro leaved chopped fine
6 stalks
Roasted seasame seeds
1 tbsp
Lime juice and salt to taste
Method
- Wash and wipe the brinjals and cut into four hull way through.
- Grind together ginger, chillies and coriander leaves and mix with coconut and potato ingredients
- Stuff the mixture nicely into each Eggplant. Heat 4 tblsps, oil and fry the eggplants gently for 5 minutes.
- Cover tightly and steam, without adding water till the eggplants are soft.
CORN CURRY IN A YOGURT SAUCE RECIPE
Ingredients
Tender corn cobs
2
Beaten curds
1 cup
Cumin seeds
1 tbsp
Ginger
1 inch
Green chillies
4
A few sprigs of corainder leaves
Cumin corainder powder
1 tbsp
Garam masala
1/2 tbsp
Turmeric powder
1/2 tbsp
Salt and chilli powder to taste
Method
- Grind together chillies and ginger. Beat curd with 1 cup water till smooth.
- Grate the corn finely. heat 3 tbsps oil and add cumin seeds; when they stop popping put it in the corn and fry for 5 minutes, stirring it continuosly. put in all the spics, salt and ginger paste.
- Mix well and then put in the curds.
- Cover and cook till the raw smell of corn disappears.
- Sprinkle coriander leaves on top before serving.
TAPICO PILAF KHICHIDI RECIPE
Ingredients
Sabudana or tapioca
1 cup
Roasted and powdered groundnuts
1/2 cup
Cumin seeds
1 tbsp
Green chillies
Corainder leaves for garnishing
2-4
Salt to taste
Method
- Wash the sabudana thoroughly in water and then drain the water off. heat 3 Tbsps of oil, add chillies and put the rest of the ingredients except coriander leaves.
- Cover and cook over a slow fire till done (sabudana is cooked).
- Serve hot garnished with coriander leaves.
STUFFED KARELA RECIPE
Ingredients
Karela or bitter gourd slit and seeds removed to form a hollow cavity for filling. Sprinkle with salt and let it sweat for 4 hours.
12 Oz
Besan flour
2 tbsp
Cumin Corainder powder
1 tbsp
Turmeric powder
1 tbsp
Amchur powder
1 tbsp
Oil
2 tbsp
Salt, sugar to taste
Method
- Wash the bitter gourds and sqweeze water out. Mmix the rest of the ingredients and fill into the slits.
- Tie each bittergourd to close with threads to prevent the filling from falling out.
- Heat 4 tbsp of oil in a deep pan and fry the bittergourds gently for 5 minutes.
- Cover the pan and steam on low flame until the bittergourds are cooked.
- Serve hot as a condiment for meals.
- Very good for health and weight control due to its bitter and astringent properties.
KHANDVI RECIPE
Ingredients
For the khandvi
Thick butter milk
150 ml
Bengal gram flour
115 gms
Water
1 cup
Green chillies
2
Ginger grated
1 tbsp
Turmeric powder
1/2 tbsp
Salt
1 1/2 tbsp
For the tempering
Red chillies
2
Mustard seeds
3 tbsp
Asafoetida powder
1/2 tbsp
Oil
1/2 tbsp
Grated coconut
1/2 cup
Corainder leaves
1/2 cup
Method
- Grind the chillies and ginger with a little water to form a paste and mix them together with the gram flour, water and buttermilk.
- Add turmeric and salt. Make a smooth mixture.
- Cook over a medium flame until all the water has been absorbed and a soft dough like consistency has been obtained. It should be of spreading consistency.
- Grease the reverse sides of two to three steel ' thalis ' [plates] with a little oil or ghee and spread the mixture as thinly as possible over it, while still hot.
- Cut into strips and roll each strip into a swiss roll. Heat oil in a pan.
- Add mustard seeds, red chillies and asafoetida.
- Pour this over the Khandvi rolls and garnish with coconut and coriander.
INSTANT KHAMAN DHOKLA RECIPE
Ingredients
For the Batter
Besan
1 cup
Citric acid
1 tbsp
A pinch of sodium bicarbonate
Sugar
2 tbsp
Salt to taste
Water
1 cup
For the Tadka
Oil
2 tbsp
Mustard seeds
1 tbsp
A handful of chopped corainder leaves
A sprinkling of shredded coconut
Method
- To Make The Batter
- Mix besan, salt, sugar, citric acid and water in a bowl.
- To make the mixture light and fluffy, mix with a fork or egg beater. Stand for 10 mins.
- Add sodium bicarbonate and pour in a greased deep dish or 'thali'.
- Steam over boiling water for 20 mins.
- Remove from the steamer and cut into diamond or cube shapes.
- The Tadka/Garnish
- Heat oil in a pan. Add mustard seeds.
- Heat till the seeds start crackling.
- Remove from heat and pour evenly over the dhoklas.
- Top it with the chopped coriander and shredded coconut.
GUJARATI KADHI RECIPE
Ingredients
For the Kadhi
Unsweetened yoghurt
1 1/2 cup
Besan
2 tbsp
Water
1 cup
Sugar
3 tbsp
Salt
1 tbsp
For the Tempering
Mustard seeds
1/2 tbsp
Fenugreek seeds
1/2 tbsp
Curry leaves
10-12
Green chillies chopped fine
2
Piece of ginger crushed
1 inch
A handful of fresh corainder leaves, chopped
Garam masala
1 tbsp
Ghee
2 tbsp
Method
- Combine all the ingredients for the "Kadhi" in a saucepan and blend with a hand blender.
- Simmer on low heat for 5 minutes.
- Heat ghee in a pan and add all ingredients for the "Tempering" except garam masala and coriander leaves till it starts crackling.
- Pour this tempering into the Kadhi , add the garam masala and continue simmering on medium heat till the kadhi comes to a boil.
- Garnish with coriander leaves and serve with hot, steamed white rice.