Gujarat Traditional Food – 5 Iconic Dishes

Gujarat Traditional Food – 5 Iconic Dishes From An Extensive Gujarat Menu of Famous Food From Gujarat

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Gujarat Traditional Food – 5 Iconic Dishes

Gujarat Traditional Food – 5 Iconic Dishes -: Many of us only think about Gujarat when we’re craving dhokla, khakhra, or the mouthwatering Gujarati Thali. But Gujarati cuisine is more complex than that. Four important areas of Gujarat—North Gujarat, Kacch, Kathiyawad, and Surti Gujarat—each contribute something distinctive to Gujarati food.

Gujarat Traditional Food Khaman Recipe

A typical Gujarati snack food. A savory steam cake made from gram flour (besan), khaman is. It is typically eaten with chutney or as part of a meal and is light and fluffy. Here is a straightforward recipe for Khaman:

Ingredients:

  • 1 cup gram flour (besan)
  • 1/4 cup semolina (sooji)
  • 1/2 cup yogurt (curd)
  • 1/2 teaspoon ginger paste
  • 1 green chili, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon eno fruit salt
  • Salt to taste
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • Fresh coriander leaves, chopped (for garnish)

For the tempering:

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • A pinch of asafoetida (hing)
  • 2-3 green chilies, slit

For the garnish:

  • Fresh coriander leaves, chopped
  • Grated coconut

HOW TO MAKE IT

  1. Gramme flour, semolina, yoghurt, ginger paste, green chilli, turmeric powder, lemon juice, sugar, and salt should all be combined in a mixing bowl. To get a smooth batter, thoroughly combine everything. To produce a thick but pourable batter, gradually add water. Give it a 10- to 15-minute break.
  2. Oil should be used to grease a steaming plate or a circular cake pan. In a steamer or a big saucepan, heat the water.
  3. After 10 to 15 minutes, carefully fold in the eno fruit salt. The batter will start to foam.
  4. Pour the batter into the oiled plate or pan as soon as possible. To distribute the batter evenly, lightly tap it.
  5. Then, cover the steamer or pot with the tin or plate. A toothpick inserted in the center of the khaman should come out clean after around 15 to 20 minutes of steaming over medium heat.
  6. Once cooked, take the khaman out of the steamer and set it aside to cool. Cut it into diamond or square shapes.
  7. Oil should be heated in a small pan for tempering. Splutter the mustard seeds after adding them. Add curry leaves, asafoetida, and sesame seeds. Sesame seeds should be fried for a brief period of time until golden brown. Get rid of the heat.
  8. Spread the khaman evenly after adding the tempering.
  9. Heat two tablespoons of oil in a small pan for the final garnish. Splutter the mustard seeds after adding them. Slit green chilies, asafoetida, and sesame seeds. Pour this tempering over the khaman after frying for a short while.
  10. Add grated coconut and fresh coriander leaves as a garnish.

Your Khaman is now ready to be served. Enjoy this delicious Gujarati snack with green chutney or tamarind chutney.

Gujarat Traditional Food Khandvi Recipe

Khandvi is made up of thin layers of gram flour rolled up in mushy deliciousness that has been cooked with buttermilk and seasoned with a few additional spices and sautéed sesame seeds. It is just impossible to resist because of the flavorful yet straightforward garnish of curry leaves, coriander, cumin, mustard, and coconut.  It is a well-liked snack among Gujaratis and Maharashtrians equally and is also known as “suralichya wadya” in Maharashtra. No one can dispute the fact that this meal, while universally adored, may be a bit challenging to prepare, particularly when it comes to getting the batter’s consistency just perfect. Khandvi may be a delicious evening snack or a fantastic breakfast dish because it is light on the stomach and agreeable to the mouth.

Ingredients:

  • 1 cup gram flour (besan)
  • 1 cup yogurt
  • 2 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon green chili paste
  • Salt to taste
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 8-10 curry leaves
  • Fresh coriander leaves, finely chopped for garnishing
  • Grated coconut for garnishing

HOW TO MAKE IT

  1. Gramme flour, yoghurt, water, salt, turmeric, ginger, and green chilli paste are all combined in a mixing dish. For a smooth batter, thoroughly combine. Check to see if there are any lumps.
  2. On medium heat, preheat a heavy-bottomed or nonstick pan. To avoid lumps developing, pour the batter into the pan and whisk the mixture constantly.
  3. For about 10 to 12 minutes, or until the batter thickens and begins to pull away from the pan’s sides, keep stirring. It should have a consistency that can be dispersed.
  4. Take a tiny bit of the heated batter and distribute it evenly on the back of a big plate or a clean kitchen counter. Use a spatula to spread it as thinly as you can.
  5. For a few minutes, let the spread batter cool down until it is hard but still malleable. Use a knife to slice it into lengthy strips once it has cooled.
  6. Starting from one end, carefully roll each strip firmly to create cylindrical rolls. Similarly, apply the remaining batter.
  7. Place the Khandvi rolls in a row on a plate or serving tray.
  8. Heat oil in a small pan for tempering. Add the mustard seeds and watch them pop. Sesame seeds and curry leaves are then added. Fry for a few seconds, or until the curry leaves are crispy and the seeds are golden brown.
  9. Over the Khandvi rolls that have been arranged, pour this tempering.
  10. Add grated coconut and finely chopped coriander leaves as a garnish.

Your Khandvi is ready to be served! Enjoy this delicious Gujarati snack as is or with some green chutney on the side.

Note: The process of spreading the batter and rolling it may take some practice, as the consistency of the batter and the cooling time can affect the texture. Don’t worry if the first few rolls don’t turn out perfect; it takes some practice to master the technique.

Gujarat Traditional Food Undhiyu Recipe

The supreme Gujarati dish A Gujarati looks forward to winter because of Undhiyu (and, of course, Uttarayan). It is a traditional Gujarati meal that is cooked in an inverted clay pot and gets its name from the Gujarati word Sindhu, which means inverted. It is a unique winter treat produced using the finest fresh food that is easily accessible throughout the winter. Common components include potatoes, yam, green peas, bananas, beans, crispy muthiyas (fried chickpea flour dumplings), eggplant, and they’re all slow-cooked to perfection with buttermilk, coconut, and spices. Gujarati weddings frequently feature undhiyu served with puris and shrikhand.

Ingredients:

  • 2 cups surti papdi (fresh pigeon peas)
  • 1 cup tender small eggplants (baingan/brinjal)
  • 1 cup sweet potatoes, peeled and cubed
  • 1 cup yam (suran), peeled and cubed
  • 1 cup purple yam (ratalu), peeled and cubed
  • 1 cup raw bananas, peeled and cubed
  • 1 cup green beans, chopped
  • 1 cup fenugreek leaves (methi), chopped
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons green chili paste
  • 2 tablespoons coriander-cumin powder
  • 2 tablespoons red chili powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons jaggery or sugar
  • Salt to taste
  • Oil for frying
  • Fresh coriander leaves for garnishing

For the masala paste:

  • 1 cup fresh grated coconut
  • 1/4 cup roasted peanuts
  • 2 tablespoons sesame seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon fennel seeds (saunf)
  • 1 tablespoon poppy seeds (khus khus)
  • 4-5 cloves
  • 2-inch cinnamon stick
  • 1 teaspoon black peppercorns
  • 1 tablespoon oil

HOW TO MAKE IT

  1. Get the masala paste ready: All of the “masala paste” ingredient lists should be added to a pan of hot oil. They should be roasted until aromatic and just yellow on medium heat. After the mixture has cooled, use a blender or food processor to combine it into a paste. Place aside.
  2. In a sizable pan or kadai, heat the oil. Green chili paste and ginger-garlic paste should be added. Sauté for a minute to get rid of the raw scent.
  3. Fenugreek leaves should be added and sautéed for a few minutes until they wilt.
  4. The surti papdi, sweet potatoes, yam, purple yam, raw bananas, and green beans should all be included. Mix thoroughly.
  5. Salt, red chili powder, turmeric powder, and coriander-cumin powder should also be added. Stir to evenly distribute the spices over the veggies.
  6. For around 15-20 minutes, cook the pan on low heat with the cover on. To avoid sticking, stir every so while.
  7. In the meantime, heat the oil in a separate frying pan. The filled little eggplants should be fried till golden brown. To drain off extra oil, use a paper towel.
  8. To the pan with the veggies, add the fried eggplants.
  9. Mix well before adding the masala paste to the pan. Allow the flavors to meld together for an additional 10 minutes while cooking on low heat under cover.
  10. Finally, stir in the sugar or jaggery. Cook for a few minutes, until the jaggery melts and the curry is combined.
  11. Add fresh coriander leaves as a garnish after removing from the heat.

Your Undhiyu is now ready to be served. It is traditionally enjoyed with hot puris (fried bread) or rice. Enjoy!

Gujarat Traditional Food Muthiya Recipe

These fist cakes, so named because of the motion needed to form the dough, are a delicious breakfast or after-dinner treat. They are made by steaming, pan-frying, and seasoning a combination of chickpea flour, bottle gourd, and spices. It becomes a terrific supper for those who are concerned about their health if the pan-frying is left out. The use of spinach, fenugreek, amaranth, or even bitter gourd is some of the other types. No one can ever say no to a bowl of muta hiya since it is both juicy and fluffy on the inside and golden and crispy on the exterior. Best enjoyed with a cup of steaming hot tea, a splash of mint-coriander chutney, or ketchup. To find out what the fuss is about, try this Gujarati cuisine.

Ingredients:

  • 1 cup chickpea flour (besan)
  • 1 cup whole wheat flour (atta)
  • 1/2 cup semolina (sooji)
  • 1/2 cup finely chopped fenugreek leaves (methi)
  • 1/2 cup grated bottle gourd (doodhi/lauki)
  • 2 tablespoons yogurt
  • 2 tablespoons oil
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon green chili paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon sugar
  • Salt to taste
  • Oil for frying or steaming

For tempering (optional):

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon asafoetida (hing)
  • Curry leaves (optional)

For serving:

  • Fresh coriander leaves, chopped
  • Tamarind chutney or yogurt

HOW TO MAKE IT

  1. Chickpea flour, whole wheat flour, semolina, fenugreek leaves, shredded bottle gourd, oil, yoghurt, ginger-garlic paste, green chilli paste, turmeric powder, red chilli powder, coriander powder, cumin seeds, sesame seeds, sugar, and salt should all be combined in a large mixing bowl. For a dough, thoroughly combine. If more water is required to bind the dough, add it.
  2. Dumplings may be made by dividing the dough into small pieces and forming them into cylinders or ovals.
  3. You have two options for cooking:
  4. Put the dumplings in a steamer and steam them for 15 to 20 minutes, or until they are well cooked. A dumpling is finished when a toothpick inserted into it comes out clean.
  5. Heat oil in a deep skillet or kadhai for frying. The dumplings should be gently dropped into the hot oil and fried until golden and crispy. To remove from the oil and absorb any extra, lay them on a kitchen towel.
  6. Oil should be heated in a small pan if you desire to temper. Curry leaves, asafoetida, mustard seeds, and sesame seeds should be added. Let them cough. Over the steamed or fried mukhiya, pour this tempering.
  7. Add freshly chopped coriander leaves as a garnish.
  8. With yoghurt or tamarind chutney, serve the muthiya hot.

Enjoy your homemade Gujarati Muthiya!

Gujarat Traditional Food Mohanthal Recipe

Mohanthal is a soft fudge-like confection prepared with sweetened gramme flour (besan) and flavoured with saffron, cardamom, and nuts like almonds and pistachios. It is a hallmark dish of many Gujarati families, with each housewife adding her own unique touch to this ancient recipe. It is regarded as Lord Krishna’s favourite dessert and is thus prepared with great care during the Janmashtami festival. It is a straightforward and cosy delight for the palette. Although a traditional dessert, it is occasionally made to sate a sudden appetite for dessert. It is available in all the state’s mithai stores and may also be ordered as a teatime snack.

Ingredients:

  • 1 cup gram flour (besan)
  • 1/2 cup ghee (clarified butter)
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 teaspoon cardamom powder
  • 1/4 cup chopped almonds
  • 1/4 cup chopped pistachios
  • A few saffron strands (optional)

HOW TO MAKE IT

  1. The gramme flour (besan) is added to a heavy-bottomed pan or kadai that has been heated to medium heat. Besan should be dry-roasted while being constantly stirred until it develops a fragrant smell and slightly changes colour to a light golden brown. It could take this process 8 to 10 minutes. Make careful to stir often to avoid scorching.
  2. Once the besan has been roasted, take it from the fire and place it in a another bowl.
  3. Ghee should be melted fully while being heated on low heat in the same pan.
  4. Make sure there are no lumps before adding the roasted besan back to the ghee-filled pan. Until the besan and ghee are thoroughly incorporated, stir and simmer the mixture for about 5 minutes.
  5. The milk should be warmed up in a different pan over medium heat. After that, thoroughly combine the besan mixture with the heated milk.
  6. As you continue to simmer the mixture on low heat, add the sugar. Until the sugar is entirely dissolved and the fluid thickens, stir continuously.
  7. Mix thoroughly after adding the cardamom powder.
  8. Cook the mixture over low heat while stirring constantly until it thickens even more and begins to pull away from the pan’s sides. It could take 15 to 20 minutes.
  9. Remove the mixture from the heat and let it cool for a few minutes when it reaches the appropriate consistency.
  10. Pour the ingredients onto a dish or tray that has been greased with ghee. Smooth out the surface after evenly spreading it.
  11. Add chopped almonds, pistachios, and (if used) saffron threads to the surface as a garnish. Gently press them into the mixture.
  12. At room temperature, let the Mohanthal fully cool. Cut it into the appropriate shapes, such as squares or diamonds, once it has cooled.
  13. It is now time to serve Mohanthal. In order to extend the shelf life, store it in an airtight container.

Mohanthal is a rich and indulgent sweet that is often enjoyed during festivals and special occasions in Gujarat. It has a fudgy texture and a delightful blend of flavors from the gram flour, ghee, and nuts. Enjoy!

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