bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with 29 amazing images. bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices is a common sabzi from the land of Gujarat. To make bhindi sambhariya, wash and slit the ladies finger lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the ladies finger is cooked, while stirring occasionally. Serve hot. Stuffed okra with coconut, coriander and spices is an irresistible preparation of fresh okras, stuffed with an exciting sesame-tinged coconut and coriander mixture, and cooked in its own juice. Succulent and perfectly cooked ladies finger has withstood the test of time and continues to be hot favourite with people of all age groups. Bhindi sambhariya is indeed a delightful preparation that is sure to satiate your taste buds and your tummy! This dish is a good fit for any occasion, and any meal! Traditionally Gujarati style stuffed bhindi is served with roti, Gujarati kadhi and a glass of buttermilk. Tips for bhindi sambhariya. 1. Choose very small and tender okras for the best flavour, and enjoy its juicy feel combined with typical gujarati spices. 2. You can also add 2 tbsp of coarsely ground peanuts to the filling. 3. Prefer a broad or deep non-stick pan, so the bhindi cooks well uniformly. 4. If you think that the bhindi is turning sticky, then add 2 to 3 drops of lemon juice and mix well. 5. The filling can be used to stuff other veggies like potato and onion also. Enjoy bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with step by step photos.
If you are someone who loves Gujarati food and looking to have a tasty and healthy recipe, then this Locho recipe could be your preference!
khoja, ismaili, saak, potato, curry
tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with 16 amazing images. tendli batata nu shaak is a basic dry sabzi made in Gujarati households. Learn how to makealoo tendli sabzi. Tendli is so much more attractive when combined with potatoes than when it is cooked alone! A traditional tempering and a few readily-available spice powders are all that it takes to transform this duo into a tongue-tickling and satiating tendli masala. To make tendli batata nu shaak, heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the turmeric powder, tendli, potatoes and salt, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally. Add the coriander-cumin seeds powder, chilli powder, sugar and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. The basic masala box, which is peculiar amongst Gujarati's is used in this daily fare too. These include turmeric powder, coriander-cumin seeds powder and chilli powder. A pinch of sugar is essential to balance the flavour of this Gujarati style tindora batata nu shaak, so do not omit it although very little in quantity. Also, be generous with the garnish of coriander because that exponentially increases the aroma and flavour of this aloo tendli sabzi. This traditional Gujarati subzi is part of an everyday meal accompanied with rotlis, rice , dal, kachumber and chaas. Tips for tendli batata nu shaak. 1. You can slice it very thinly to medium thick. Most Gujaratis prefer thinly sliced. 2. Cover with a lid and cook to save on cooking time. 3. A non-stick kadhai is best to make this sabzi. Enjoy tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with step by step photos below.
Every Gujarati thali has one common sabzi in it, Batata Nu Shaak. This recipe prepares traditional Gujarati batata nu rasa valu shaak, which can be paired up with masala puri or thepla for complete meal.
Gujarati Kadhi is a traditional yogurt-based curry that is spicy, sweet, and sour in taste. Make it using my easy recipe in under 30 minutes.
Methi Muthia is a popular, healthy and delicious Gujarati recipe that is traditionally served as breakfast or snack.
panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with 32 images. panchkutiyu shaak is a speciality from South Gujarat. Learn to make Gujarati mixed vegetables. A sumptuous preparation of five types of vegetables ( turai, potatoes, brinjal, doodhi and green peas) panchkutiyu shaak cooked in a Gujarati style coriander and coconut masala. The combination of vegetables with methi muthia in panchkutiyu shaak, makes this dish comparable to oondhiya which is made during the festival of Makar Sankranti . We prefer to steam the palak mehti na muthia rather than deep-fry them, in an attempt to make the panchkutiyu shaak recipe healthier. Popular amongst the Jain, panchkutiyu shaak is cooked without the use of potatoes. Serve panchkutiyu shaak hot with roti. Enjoy panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with step by step photos.
Tindora sabzi is a lightly spiced dry vegetable side dish recipe made with ivy gourd (tindora ) and special masala.
Gujarati Laganni Dal , Gujarati Dal, Surati Dal
valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | valor papdi nu shaak is a homely and tasty winter sabzi, which tastes great with rotis. Learn how to make valor nu shaak. Fresh and juicy valor papdi is cooked with a traditional tempering of mustard seeds, and flavoured with a mix of taste-givers like garlic paste and green chilli paste to make Gujarati papdi nu shaak. Coconut adds to the taste of this winter special flat beans sabzi and also gives it a nice mouth-feel. This is one of the most comforting foods for a cold winter’s day! To make valor papdi nu shaak, combine the coconut, coriander, garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the valor papdi and baking soda, cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coconut-coriander mixture, mix gently and cook on a medium flame for 2 minutes while stirring occasionally. Add the lemon juice and mix well. Serve hot with chapatis. This Gujarati papdi nu shaak,roti, Kadhi and rice makes a complete Sunday lunch to be enjoyed with the entire family. You can also try other shaak recipes like Batata Chips Nu Shaak and Walor Muthia nu Shaak. Tips for valor papdi nu shaak. 1. Make sure you chop the valor correctly to cook them evenly.2. When you cover with a lid and cook make sure you do not forge tot stir it occasionally or else it will burn. 3. Do not forge to add lemon juice at the end , it gives a better flavour and also it maintains the green colour. Enjoy valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | with step by step photos below.
ismaili food khoja food east african recepies
mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with 40 images. mixed kathol sabzi is a popular Gujarati way to have pulses, kathols. Learn how to make Gujarati mixed pulses sabji. mixed kathol sabzi features a wonderful combo of pulses ( kala chana, moong, chawli, matki, hara vatana) cooked and presented the Gujarati way. mixed kathol sabzi is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in Gujarati households throughout the year. To make mixed kathol sabzi we have soaked overnight the kathols and then pressure cooked them. Then I cooked them in oil along with Indian spices, tamarind pulp, jaggery and a besan mixture. Finally everything is simmered for 5 to 7 minutes to make the perfect Gujarati mixed pulses sabji. Kala chana used in healthy mixed kathol sabzi is a healthy addition to your diet. Being high in protein and fibre. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially red blood cells. mixed kathol sabzi is rich in Folic Acid, Vitamin B1, Phosphorus, Magnesium, Protein. Serve Gujarati mixed pulses sabji with bajra roti, jowar roti or roti. Enjoy mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with step by step photos.
Gujarati Capsicum Besan Bhaji, Green Bell Pepper with Chickpea Flour, Vegan indian recipe,Gluten free indian vegetarian recipe
Val is popular ingredient in Gujarati cooking. Here i find this in the frozen section. Frozen Val - 2 cups Onion - 1/2 cup ,chopped Green Chili -2 slit Tomato -1/2 cup , chopped Ginger Garlic paste -1/2 tsp Curry Leaves - a few Mustard -1/4 tsp Turmeric - 1/4 tsp Chili Pw - 1 tsp Sugar -1/2 tsp Salt to taste Oil - 2 tbsp Heat oil and add mustard. When the pops add , ginger garlic , green chili and onion. Cook till onion turns translucent and turmeric, chilli and sugar. Add tomato and cover and cook till it becomes mushy. Add val and add 1 cup of water ,cover and cook till well done. When val is done , add salt and simmer for few more minutes. Serve with rice or roti
Patra is a traditional Gujarati snack (or as we say farsaan) made from arbi/colocasia leaves. This snack has all the flavours in it – sweet, spicy, tangy
ismaili food khoja food east african recepies
Tuvar Sabji Recipe (Gujarati Tuver Na Thotha) - A delicious Gujarati curry made from dry pigeon pea tossed in Indian spices with tomato and spring onion.
rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with 22 amazing images. rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak is an everyday sabzi in Gujarati households. Learn how to make Gujarati potato sabzi with gravy. To make rasawala bateta nu shaak, heat the oil in a kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, coriander-cumin seeds powder and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, salt and 2 cups of water and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked, stirring occasionally in between. Serve hot garnished with coriander. Whether in a Gujarat household or a restaurant, no thali is complete without rasawala batata nu shaak, which is everybody’s favourite despite its simplicity. It is amazing how common spices and ingredients like mustard and cumin seeds, coriander-cumin seed powder, ginger-green chilli paste, etc that are found in everybody’s kitchen cabinet, can transform potatoes into a delicacy. We have made this rasawala bateta nu shaak by boiling potato cubes in water along with spices so the potato absorbs the flavours of the masalas well. But making it with boiled and peeled potato cubes is also very common. This Gujarati potato sabzi with gravy is a very popular accompaniment to puris and toovar dal ni khichdi. When served with a tall glass of chaas, it is a complete satiating meal. Tips for rasawala bateta nu shaak. 1. Sauté the masalas just for 5 to 7 seconds, else they might burn. 2. Sugar can be replaced with grated or chopped jaggery. 3. If you want a slightly thick gravy, then mash a few potato pieces from the sabzi and add it to the gravy. Boil it for 2 minutes. 4. You can also add tomato cubes along with potato cubes to make rasawala tamata bateta nu shaak. Enjoy rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with step by step photos.
Today Chachi made Muthiya for Khane. Muthiya is quite labour intensive and I was not able to get the step by step photos, but I watched closely. Muthiya are named after the dumplings which are made in the muthi of the hand or fist shaped, the dough is placed in the palm of the hand, you then close the hand gently to make a sausage like shape. This dish is a typical Khoja / Ismaili dish, it is like a stew with lamb, vegetables and dumplings in a coconut sauce. Mmmmmmmmmmmm………. Delish. Chachis Muthiya are the best. Ingredients Stew 2 lb lamb, cleaned and cut in small chunks 3 tspn minced cloves garlic 3 tspn grated ginger 3 tspn minced green chillies juice of 1 lemon 2 large onion; finely chopped 1 bunch or 2 cups fenugreek; chopped fine 2 cups finely chopped spinach 1 400g can plum tomatoes; liquidised 2 400g cans coconut 2-3 medium size aubergines; cubes 1 cup guvar beans; topped and tailed 2 cups peas; fresh or frozen 1 cup chana dal; soaked overnight and boiled 1 cup black eye beans; soaked overnight and boiled 1 400g kidney beans 1 400g chickpeas 10 baby new potatoes; scrubbed 2 limes salt to taste 2 tbs vegetable oil 1 teaspoon cumin seeds 1 stick cinnamon 2-3 pods cardamom 2-3 cloves 6 peppercorns 2 tspn coriander and cumin powder ½ tspn tumeric powder ½ tspn garam masala Dumplings 2 cups millet flour coriander leaves fenugreek leaves 2 tspn minced garlic 2 tspn grated ginger 2 green chillies salt to taste Method Marinate the meat overnight with lemon juice, garlic, ginger and green chillies. Boil the lamb in 2 cups of salted water, keep aside Heat the oil in a large saucepan, add the cinnamon, cumin seeds, cloves, cardamom and peppercorn. Let them pop and add the onions, fry until brown. Add the fenugreek and spinach leaves, fry for a few minutes, until the volume of leaves is reduced. Add tomatoes, mix and fry for about 5-8 minutes, add the coriander, cumin and tumeric powders, mix and cook for a few minutes. Add the aubergines, peas and guvar beans. Cover and cook for 10 minutes. Add the coconut liquid and lime juice mix and add the potatoes, all the beans and meat. cover and simmer for 15 minutes. Meanwhile make the muthiya / dumplings. Mix all the ingredients with a little water or meat stock until you get a fairly firm dough. Shape the muthiya by placing a walnut size piece of dough in your palm, make a fist gently. Place the muthiya on a tray until all made. Gently place the muthiya in the boiling stew. Cover and cook for a further 10 minutes. Sprinkle the garam masala and serve in deep bowls.
There are 18 types of mangos in India, I have used green Rajapuri, the seed is small and not fibrous so was very easy to slice. Green Rajapuri mangoes are large and firm and often used for pickle. They are grow in the state of Gujarat. This mango is an excellent source of vitamins A and C. Ingredients 2 large green mangoes; julienned sliced into long thin pieces 4 carrots; julienned sliced into long thin pieces 12 large mild green chillies, cut long ways into two pieces 1 tablespoon salt 4 tablespoon olive oil 8 garlic cloves; minced 1 cup tomato puree 2-3 teaspoon red chilli powder 1 teaspoon turmeric powder 1. Place the sliced mangoes, carrots and chillies in a large glass bowl, add salt and leave for at least 2 hours or overnight. 2. Drain the above and spread on a tea cloth to dry in the sun if possible for 2-3 hours or overnight if dried at room temperature. 3. Heat the oil in a pan, add the garlic, saute for a few minutes. 4. Add the tomato puree and cook until the paste is dehydrated. 5. Add the turmeric and chilli powders 6. When cool, add the carrots, mangoes and chillies mix. Store in the fridge for upto a month provided the vegetables were dried sufficiently.
ismaili food khoja food east african recepies
Ingredients 2 cups semolina 1 cup gram / chickpea flour 1 1/2 cups yogurt 1 3/4 cups warm water 2 tbspn oil juice of 2 limes 3 cloves garlic; minced 2 inch ginger; grated 3 chillies; minced Eno fruit salt 1 tspns per dhokra. Eno is composed of Sodium bicarbonat and citric acid aproximately 50% each 1/4 tspn tumeric powder 1/2 cup coriander leaves salt to test for vaghar 1-2 table spoon oil 2 tbspn sesame seeds 1 teaspn mustard seeds 4 curry leaves 3 - 4 green chillies cut into 2 piece lengthways. 2 tblspns chopped coriander 1 tblspn desicated coconut 1. In a big bowl, place the semolina, gram flour, garlic, ginger, chilli, tumeric and salt. 2. Add the yogurt, lime juice and warm water and mix well, leave for 1 hour Add the oil and mix well. This should give you a fairly runny batter. 3. Take a 9 inch tin, grease and place in a steamer or a saucepan. 4. Take 1 cup of the mixture, add 1 tspn of Eno to it and mix well, pour into the greased tin. Steam for 12 minutes. 5. Repeat until all the batter is used up. (I made 4) 6. Cut the dokra into diamond shapes, and place into a large dish. 7. Temper with the sesame seeds, mustard seeds, curry leaves and chillies. Heat the oil, add all the seeds, curry leaves and chillies, let them cook until seeds are brown and pour over the dhokra. 8. Garnish with the coriander leaves and coconut. 9. Serve with a tomato or cocoonut/coriander chutney.
Try this yummy Gujarati subji with Khichdi. It's pair perfect with Jowar Roti, Gujarati Kadhi too. 1. 1 Big Red Onion, 4-5 Garlic...
mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal | with 26 amazing images. mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal is a quick fix dry sabzi. Learn how to make Gujarati mug ni chutti dal. To make mag ni dal, wash and soak the dal in warm water for at least 2 hours. Drain and keep aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds. Add the yellow moong dal, turmeric powder, coriander-cumin seeds powder, chilli powder, salt and 1 cup of water, mix well and cover and cook on a medium flame for 10 to 12 minutes. Remove from the flame, add the coriander and mix well. Serve hot. Gujarati mug ni chutti dal is a dry preparation with basic Guajarati masalas-it is a delectable everyday fare. Unlike the usual dal preparations, this is a dry dish made with moong dal pepped up with a simple tempering and common spice powders. Chutta means separate, and the beauty of this Gujarati delicacy lies in being able to feel each grain of the moong dal in your mouth. In order to achieve this, you must soak the dal for sufficient time and cook it for minimal time with just the required amount of water, as described here. Enjoy the mag ni dal with puran poli, rice and kadhi. This healthy dry moong dal is a very good source of protein. A serving of this recipe fulfils almost 17% of your day’s requirement of protein.B vitamins, folate, potassium, zinc, phosphorus and magnesium are few other nutrients this dal abounds in. It is a wise choice for weight-watchers, heart patients and even diabetics. Tips for mag ni dal. 1. We suggest that you soak the dal before preparing the dish as it reduces the cooking time. 2. You also need to remember that for this particular preparation, the dal should not be overcooked as the dal has to be separate and dry, and not soggy. That’s the secret of the success of this recipe! Enjoy mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal | with step by step photos.
So it turns out that Khichro is not that difficult to make, or atleast my mother’s version is not that difficult. My hubby says Khichro is better than its wife, khichri! (lol, you’ll ge…
khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with amazing 22 images. khatta moong is a quick and easy Gujarati sabzi recipe. It is super easy to make and is made with minimum and the most basic ingredients. Each ingredient used in the recipe is used in Indian houses on a regular basis such as moong sprouts, sour cuds, besan, ginger green chilli pasta and spices. The use of whole green gram or moong is very common in day-to-day Gujarati food. dahiwala khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this Gujarati khatta moong. Being a Gujju, I make khatta moong atleast once in a week for lunch or dinner and each and every family members simply loves this simple yet delicious recipe! You can have Gujarati khatta moong with bhakri, roti or chapatti. I prefer having it with rice. It falls under the category of my comfort food, you are also equally going to love this khatta moong recipe! Learn to make khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with detailed step by step recipe photos and video below.
Ummmm. . . . Here is a sweet tangy kathol preparation that leaves your taste buds with food memories. Besan adds the required thickness to the kathol, but remember to sauté the besan on a slow flame till brown or else it will impart a raw taste to the kathol. Do not make this recipe too much in advance as it tends to thicken after sometime.
A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee.
Surti Locho Recipe, Gujarati snack recipe, Gujarati street food recipe, Top 10 must try Gujarati dishes, Famous street food of Gujarat, Must eat street food in Surat, Most famous street food in Surat, Healthy Gujarati snack recipe, Vegan Gujarati snack recipe, Healthy Indian snack recipe,Vegetarian snack recipe
sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | sambhariyu shaak in pressure cooker is a traditional guajarati stuffed vegetable dish. Learn how to make Gujarati stuffed mixed vegetables. The highlight of this Gujarati bharelu shaak is its stuffing made with a combination of coconut, coriander and besan along with a host of spices. In this recipe we have used this stuffing to stuff only the tendli and brinjal, but if you wish you can stuff the potatoes as well. To make sambhariyu shaak, first make the stuffing. Combine grated coconut, coriander, coriander-cumin seeds powder, chilli powder, ginger-green chilli paste, sugar, turmeric powder, salt and besan and mix well. Then prepare the vegetables and temper the sabzi. Remove the ends of the tendli and the brinjals stalks. Make a vertical slit to the tendli and criss-cross slits to the brinjals. Stuff the tendli and brinjals with a little stuffing. Combine the stuffed tendli, stuffed brinjal, sweet potatoes, baby potatoes and the remaining stuffing in a deep bowl, mix well and keep aside. Heat the oil in a pressure cooker; add the asafoetida and sauté on a medium flame for a few seconds. Add the vegetable mixture and ¼ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Gujarati stuffed mixed vegetables is one of the most preferred sabzi made for Sunday lunch in many households in Gujarat. While you can make stuffed aloo or stuffed bhindi solely, here’s an option with mixed vegetables which includes brinjal, baby potatoes, sweet potatoes and tendli. This dish can be customised to your liking by using any vegetables that you and your family prefer. However, the vegetables are to be selected carefully to make sure they look good and get cooked evenly. Pressure cooking is the easiest method to make this sambhariyu shaak in pressure cooker as it uses less oil, takes less time and cooks evenly. To believe it that it tastes just as the authentic shaak made on a slow flame in a kadhai, try it out! Tips for sambhariyu shaak. 1. Make sure that the slits in the tendli and brinjal only cover 50% of the vegetable length. Too deep slits might break open the vegetable while pressure cooking. 2. Make sure you add the besan in the filling to make the veggies dry. 3. Use of freshly grated coconut is highly recommended for the traditional taste. 4. Buy brinjals of small to medium size which will pair well with the rest of the veggies. 5. Make the stuffing first and then peel and prepare the vegetables as most of these vegetables turn black on exposure to air. Enjoy sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | with step by step images.
Vaghareli Rotli is an easy and quick breakfast recipe and the best way to use leftover rotis/chapatis/theplas or puris
ismaili food khoja food east african recepies
