Introduction to Gujarati Dishes

By Bhadresh Bundela

Introduction to Gujarati Dishes

1. This week I am pleased to bring to you a delicious array of gujarati dishes originating from the western Indian state of Gujarat.
2. The recipes are comparatively simple and easy to follow even for those who have ventured into the world of cooking recently and do not have much experience to fall back on. So just go ahead and try them and I'm sure you will not be displeased.
3. Most gujarati delicacies have very balanced ingredients using a fair amount of dals, flours, rice, andlots of greens and vegetables with a dash of sweetness here and there.

Khaman

Ingredients:
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk

2 green chillies crushed fine
1/4 tsp. ginger grated fine
1/2 tsp. soda bicarb
2 tbsp. oil
2-3 pinches red chilli powder
1/2 tbsp. coriander finely chopped
Salt to taste

Method:
1. Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2. The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill.
3. This flour should be like very fine soji in texture. Store in airtight container and use as required.
4. Will keep good upto 2 months.
5. To make khaman, take 1 cup flour in a bowl.
6. Add buttermilk, and mix well. Keep- aside for 4-5 hours.
7. Dissolve sodabicarb in the oil. Add to batter.
8. Mix all ingredients except red chilli powder and coriander.
9. Pour immediately in a 6" diam. greased plate.
10. Steam over water either in a cooker or steamer.
11. Pierce knife, and check, should come out clean if done.
12. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
13. Cut into squares or diamonds and serve hot with coconut chutney.
Making time:15 minutes(excluding flour grinding and fermenting time)
Makes: 12-14 pieces

Oondhiya

Ingredients:
100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste
For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil

Method:
For ghatta:
1. Mix all ingredients, make stiff dough.
2. Form into small oval, dumplings
3. Heat the 4 tbsp. oil,fry ghattas for 2 minutes.
4. Remove from oil. Keep aside.
5. Use a heavy large sauce pan.
To proceed:
1. Form a paste of chilli, ginger, garlic, coriander,
2. Rub the chunky veggies with oil and masala paste.
3. Marinate for 30minutes.
4. Heat oil used for frying ghattas to proceed.
5. Add all the chunky vegetables, stir well.
6. Cover and cook for 4-5 minutes.
7. Add papdi, turmeric, flour, ajwain and salt.
8. Cover and cook on low till the yam is almost done.
9. Add coriander, lemon, and sprinkle some water if required.
10. Add sugar, stir.
11. Serve hot, either as is, or with parathas.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: Best fresh or reuse frozen.
Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.

Sev Ganthia Saag

Ingredients:
1 cup sev or ganthia
1/2 tsp. cumin seeds
1/2 tsp. red chilli powder
1/4 tsp. garam masala
1/2 tsp. sugar
2-3 pinches asafoetida
1/4 tsp. amchoor (dried mango powder)
1/4 tsp. dhania (coriander seed) powder
1/2 tbsp. coriander leaves finely chopped
1 tbsp. oil
salt to taste

Method:
1. Mix all dry masala in 1 cup water.
2. Heat oil in a pan, add seeds and asafoetida, allow to splutter.
3. Add masala solution, allow to simmer for 3-4 minutes.
4. Add sugar and stir to dissolve.
5. Add ganthia or sev, stir, garnish with chopped coriander.
6. Serve hot with phulka or thepla, or roti.
Making time: 5-7 minutes
Makes: 3 servings
Shelflife: To be Served Immediately

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