Showing posts with the label Gujarati Cusine

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.  Ingredients: Besan flour - 3 cups Ghee -  1 1/2 cups Milk powder - 1/2 cup       or  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 Method: 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 occass

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 Dhokla Mango Pickle with Kabuli Channa Lemon Pickle Gujarati Style Rabadi Chaas Mohandal


Party menu posted by Uma Sridharan Ingredients 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 Method 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 bak

Mango Pickle with Kabuli Channa (Gujarati style)

Ingredients: 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 Method: 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.

Lemon Pickle Gujarati style

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