Showing posts with label Gujarati Cusine. Show all posts
Showing posts with label Gujarati Cusine. Show all posts

Mohandal or Mohanthaal

 Mohanthaal or Mohandal is another dish using besan flour and it is my mom's favourite. The first time I had this dish was in 1988 during my brother's upanayanam. The cook who made this cautioned us that it should be consumed as early as possible as it might get bad quite easily. But we made him making it three times almost as the taste was excellent. 
But I did try it once with a lesser quantity at home and it tasted similar as this is the recipe that is shared by that excellent cook. I made it twice once using condensed milk and the other time using milk powder as I could not get unsweetened Khoya. 

Besan flour - 3 cups
Ghee -  1 1/2 cups
Milk powder - 1/2 cup
Condensed milk - 1/2 cup
Sugar - 2 1/2 cups
Cardamom powder - 1 tsp
Nutmeg powder - 1/4 tsp
Badam - 20 pices sliced nicely
Pistachios unsalted - 2 pieces sliced nicely

Heat 11 cup of ghee in a hard bottom pan and add the besan flour and mix it well and bring it to a boil stirring it occassionally. Ensure the flour does not settle at the bottom. Cook it till the mixture turns to slightly golden  in colour. Add the cardomom powder and nutmeg powder and mix it well. 

At this stage add the condensed milk or the milk powder and keep stirring.

In another hard bottom pan add sugar with 1 cup of water and keep stirring it reduce the flame and cook till it reaches 1 string consistency. Add this mixture to the besan flour pan and keep mixing it till the mixture turns into a gooey consistency. Remove from flame and add the cardamom powder and nutmeg powder and mix well.  Add the remaining ghee slowly just like how we do for mysur pak. When the mixture turns fluffy and leaves the sides pour it into a greased pan and garnish it with badam and pista slices. Cut it into squares when cool. 

Gujarati Cuisine

 One of the western states of India, the state of Gujarat has its own unique dishes that have become famous all over India

  1. Dhokla
  2. Mango Pickle with Kabuli Channa
  3. Lemon Pickle Gujarati Style
  4. Rabadi
  5. Chaas
  6. Mohandal


Party menu posted by Uma Sridharan

Gram flour                            1 cup
Juice of a lime
Sugar                                     1 tsp
Turmeric powder               1/4 tsp
Ginger paste                        1/2 tsp
Green chilli                           1 crushed
Water                                     3/4 cup         
Soda bi carb                        3/4 tsp
For seasoning
Mustard seeds                    1 tsp
Chopped coriander leaves          handful
Grated coconut                   handful
Green chillies                      2 finely chopped

Mix salt, sugar, lemon juice along with 3/4 cup of water. Mix gram flour, turmeric powder, crushed chilli  and ginger paste. Slowly add the water mixture and prepare a smooth batter.
Grease a suitable baking dish to steam Dhokla.  
Heat a cooker or steamer with enough water to steam. When the water is hot, mix soda bi card with the batter and pour it into the greased baking dish. Now steam it for 10 mts.
Remove from the fire. Let it cool for few mts. Remove the Dhokla carefully from the baking dish.
Cut into big cube.
Heat a kadai, pour oil and add mustard seeds. When the mustard seeds splatter, add coconut and green chillies. Remove from  the fire. Pour it over the dhoklas. Garnish with chopped coriander leaves.
Serve hot.

Mango Pickle with Kabuli Channa (Gujarati style)

Raw Mango - 12 nos
Kabuli Channa - 1/2 cup
FenuGreek Powder - 4 tbsp
Turmeric Powder - 1 tsp
Chilly powder - 2 tbsp
Asafodeita - 1/2 tsp
Salt to taste
Gingely oil - 2 tea cup


Wash and clean the mangoes. Wipe them dry with a clean cloth. Cut them into medium sized pieces. Spread the pieces on a clean sheet or mat in sun for two to four days. Make a mixture of turmeric powder, fenugreek powder, red chilly powder and salt. Add 1 tbsp of oil and 1 tbsp of water and make it a paste. Add this to the mango pieces and mix well. Add the Kabuli Channa to it and mix well. Heat oil in a pan and put the pickle mixture in it when cold.

Transfer the pickle to a porcelin or glass jar. Cover the mouth with a clean cloth. Leave it in a cool place for two days. After two days keep shaking the jar or better mix it with a dry wooden laddle. Add another cup of heated and cooled gingely oil (The pickle should soak in oil ). The pickle will get ready in 2 to 3 weeks time.

Can store the pickle for about one year.

Lemon Pickle Gujarati style

Lemon - 1 Kg (Juicy one)
Sugar - 1/2 kg
Asafodeita - 1 tsp
Red Chilli Pepper - 4 tsp
Turmeric powder - 2 tsp
Salt - 1 cup

Slit the lemon halfway. Mix salt, turmeric powder and stuff it to the lemon. Place the lemon in airtight jar for about one month or till the water comes out of lemon. Drain the salt water and cut the lemon into 4 pieces. Mix asafodeita, red chilli powder and sugar. Mix the water with the lemon in jar. Cover it tightly. This pickle can be used after 1 week and can be stored for about 2 years.

While taking the pickle from the jar use only clean wooden ladle. A few pieces can be transferred to another smaller container and be used for regular purposes.

Recipe for Rabadi

Tired of making the regular payasams for Diwali? Try out this Rabadi, which will sure become a great hit in your family.

Milk - 1 ltr
Sugar - 100gms
Badam - 20 to 25
Melon seeds (Saarai Paruppu) - 1/4 cup
Cardamom powder from 4 to 6 nos
Saffron Strands - a pinch

Soak the Badaam in warm water and peel the skin. Grind the Badaam along with cardamom. Add it along with milk and sugar and boil it. When thick remove from flame and let it cool. Refrigerate it and serve it cool. Sprinkle Melon seeds and saffron strands and serve.