Top 20 delicious Gujarati Recipes

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Top 20 delicious Gujarati Recipes

1 Masala Besan Sev

Method

  • Sieve 1 cup of gram flour and pour it into a bowl and add ¼ tsp of red chili powder, turmeric powder, and carom seeds, pinch of asafetida, salt as per taste in the flour.
  • Mix everything well and make a dent in the center and add 2 tablespoon of hot oil into it.
  • Allow the oil to cool down and then mix the mixture well until it appears like bread crumbs.
  • Now, slowly add water and start making smooth dough.
  • After the dough is made, cover it with a moist cloth for approx 10-12 minutes.
  • For the fine long round besan sev, you will require a cylindrical machine with a disc possessing medium sized holes and a movable handle.
  • Add some dough into the machine, close the lid and start rotating the handle while placing it above the pan of hot oil.
  • Make one bunch of sev, now, when the color turns to a bit golden, flip the bunch to the other side.
  • Now, when finally the oil stops scorching and the color turns completely red, you can pull the sev out of the pan and place it on a blotting paper to absorb the extra oil.
  • You can now serve these Masala Besan Sev as a Diwali snacks to your guests.

besan-sev

2 Raw Mango Salad

Method

  • Add 1 large raw (kaccha) peeled and finely chopped mango and ¼ cup of chopped onions into a bowl.
  • Then after, add ½ tsp red chili powder, cumin powder, 2 tsp of sugar, and salt (as per taste).
  • Mix them well.
  • Allow the mixture to rest for 10-12 minutes.
  • Garnish the salad with the coriander or the mint leaves.
  • You can serve this salad with the main course of meal.

raw-mango-salad

3 Aam Chunda

Method

  • Firstly, rinse 2 large sized mangoes, peel them, slice it up and then add them to a pan along with 1-1/2 cup of sugar and salt as per taste.
  • Start stirring the mixture on the low flame so that the sugar melts.
  • Keep on cooking the mixture well unless and until the mixture starts bubbling up.
  • Heat the mixture up till it turns to a 2 thread of thickness.
  • Pour the mixture into a clean bowl and add red chili powder and ½ tsp of cumin powder as per taste.
  • Stir the mixture well and allow the aam chunda to cool down.

chunda

4 Lauki Thepla

Method

  • Pour 1 cup of lauki into a bowl and add ginger-chili paste (1 green chili and ½ gingers), ½ tsp of red chili powder, cumin powder, coriander powder, turmeric powder, and salt into it. Mix them well.
  • Now, add 1-1/2 cup of wheat and the gram flour to the mixture. Mix it well.
  • Then after, add 2 tbsp of yogurt and 1 tbsp of oil to the mixture and then turn the mixture into the dough.
  • Make sure that the dough is smooth enough.
  • Make small balls from the dough, place them one by one on the rolling board and start turning their shape into thin circular disc thepla.
  • Lift the thepla and place it on a hot pan, sprinkle some oil for roasting, once the thepla bubbles up; flip it to the another side.
  • Again sprinkle some oil on one side.
  • Flip the thepla’s 2-3 times so they get cooked well.
  • You can serve these hot lauki theplas with yogurt or mango pickle.

lauki-thepla

5 Basundi Recipe

Method

  • Add 4-5 cups fat milk and 1 tin (400 grams) of condensed milk in a saucepan.
  • Heat this mixture on a low gentle flame and place milk on it.
  • Keep on stirring the mixture.
  • Collect the milk solids and cream which are collected on the sides and over the top and mix it back again.
  • Cook the mixture for around 20-25 minutes.
  • Now, add a pinch of nutmeg powder and 10-15 pieces of each chopped cashews, pistachios, almonds and saffron to the mixture.
  • Stir it for a minute and then garnish your basundi with saffron strands and serve it hot.

basundi

6 Mango Pickle

Method

  • Take 1 kg of unripe (kaccha) mango, rinse them and wipe it with a dry cloth.
  • Chop the mangoes and add them to a bowl with ¾ cup of split fenugreek and ½ cup of split mustard seeds.
  • Now add 2 tbsp of turmeric powder, ½ tbsp of red chili powder, ½ tbsp of asafetida, and ½ cup of rock salt.
  • Mix them well with a spoon.
  • Now, transfer this mixture to a clean jar and add 3-1/2 cup of sesame oil. (Note: no need to heat the sesame oil.)
  • Make sure that the jar is tightly closed.
  • Keep it packed for 10-12 days and then after, open the jar at the interval of 2-3 days and stir it well.

mango-pickle

7 Khandavi

Method

  • Pour ¾ cup of sour curd and 150 grams of water in a bowl and blend it well till it becomes smooth.
  • Now, add ginger-chili paste (1 tbsp ginger and 1 green chili) ¼ tsp of turmeric powder, salt as per taste, and a pinch of asafetida.
  • Add 1 cup of gram flour (besan) to the mixture and stir it well so that lumps are not created.
  • The consistency of the batter should not be much thin and not too thick.
  • When finally the batter is done; grease the tray with oil and slowly spread the batter on the tray.
  • Let it cool down and then cut it into strips and try to make rolls out of it.
  • When all the Khandavi rolls are done, place them together in one separate clean plate.
  • Now, for garnishing; heat 1tbsp of oil and 1 tsp of crackled mustard seeds in a saucepan.
  • Then add 8-10 curry leaves and 1 chopped green chili to the pan.
  • And now finally add the sesame seeds and when you find the change in color, pour the sizzling tempering on top of the rolled Khandavi.
  • Your Khandvi is ready to be plated.

khandvi

8 Sev Tameta Nu Shaak

Method

  • Firstly chop 250 grams of tomato, 1 tsp ginger, and 1 green chili. Now, rinse them all together.
  • Heat 2 tbsp of oil and ¼ tsp of mustard seeds in pan.
  • When the mustard seeds start crackling, add ½ tsp of cumin seeds; stir it slightly till the seeds changes it color.
  • Now add 2tsp of chopped ginger, 2-3 green chilies, and a pinch of asafetida in the pan and stir it till the uncooked odor of ginger goes away.
  • Then after start adding spices: ¼ tsp of turmeric powder, ¼ tsp of red chili powder, ½ tsp of coriander powder, and ½ tsp of cumin powder.
  • Blend the mixture for a minute and then add salt and sugar as per taste.
  • Stir it well so the tomatoes get ripe evenly.
  • Now, slowly add 125 ml of water to the paste and stir it well for 2-5 times, let it get cooked for few minutes.
  • Once the sabzi is ready, pour it into a clean bowl and sprinkle sev on top of it.
  • For garnishing, you can add chopped coriander leaves.

sev-tameta

9 Trevti Dal

Method

  • Rinse 1/3 cup of chana dal, moong daal, and arhar dal after taking them in one bowl, and then soak them water for at least an hour.
  • After one hour, pour all the three dal in pressure cooker and add water in the pressure cooker so that the dal doesn’t stick to the bottom and also add ½ tbsp. of turmeric powder; stir it well and let it get cooked up to 8-9 whistles of the pressure cooker.
  • Now, slightly smash the dal and place it aside for a while.
  • Now, heat 2 tbsp of oil in a pan and add ½ tsp of cumin seeds, one medium sized tej patta, and 3 cloves.
  • Fry the spices on a flame for a while.
  • Then after, add a pinch of asafetida and 2-3 red chilies in the oil.
  • After the red chili changes it color; add 1 tsp of ginger.
  • Stir it well for 15-20 seconds and then add 1 finely chopped tomato to the pan and blend the mixture till the tomatoes gets soft.
  • Now, slowly add 1 cup of water and salt as per taste in the pressure cooker along with the tomato paste.
  • Add 1 tbsp of lemon juice.
  • Let it cook for 6-7 minutes and once the dal starts bubbling up, you can switch off the flame and garnish it with 2 tbsp of chopped coriander leaves.
  • Serve your Trevti Dal hot for the meal.

trevti-dal

10 Piyush – Summer Cooling Drink

Method

  • Take 200 grams of cardamom-saffron flavored shrikhand, 1-1/2 cup of yogurt, sugar as per taste, 1 tbsp of powdered cardamom, and ¼ tsp of nutmeg powder in a bowl and mix it well.
  • Blend the mixture with the help of a blender till it becomes smooth and creamy.
  • Place the Piyush in the refrigerator for getting chilled.
  • After the cooling is done, pour the Piyush in clean glasses and garnish it with finely chopped pistachios and almonds or even the saffron strands.

piyush

11 Moong Dal Bhaiya

Method

  • Soak 1 cup of moong dal for 3-4 hours and then grind using a mixture machine.
  • Now, add 1-2 finely chopped green chilies, ½ tbsp of chopped ginger, pinch of asafetida, and then add water and make a smooth paste by stirring it.
  • Add 1 tsp of crushed black pepper and coriander seeds to the paste.
  • Add salt as per taste and stir the mixture well.
  • Heat the oil in pan for frying bhajya’s.
  • One by one add dollop of moong dal batter in the oil and fry them until their color changes to golden and become crispy.
  • Remove the bhajya’s out from the pan and place them on blotting paper for absorption of extra oil.
  • Your Moong Dal Bhajiyas are ready to be served.

moong-dal-bhajiya

12 Carrot Sambharo

Method

  • Heat 2-3 tbsp of oil in one pan and fume ¾ tsp of mustard seeds in it.
  • Now, add 1 tsp of sesame seeds to be, fry it for a while.
  • Then after add 1 finely chopped green chili.
  • Slowly dust 1 bit of turmeric powder and asafetida in the pan.
  • And now, add 4 medium sized grated carrots to the pan and mix it well for few minutes on low flame.
  • Cook it till the carrot holds a sought of crispness in it.

carrot-sambharo

13 Surati Dal

Method

  • Rinse ¾ cup of tuver dal and pour it in the pressure cooker along with 2 medium sized finely chopped tomatoes and 3 cups of water and cook it well till the dal gets cooked perfectly.
  • With a slight whip, mash the dal and add 2 tbsp of roasted peanuts, 1 green chili, 1 twig of curry patta, ½ tsp of red chili powder, ½ inch of finely chopped ginger, 1-1/2 tbsp of jaggery and salt as per taste. Mix them well.
  • Boil the whole mixture of dal for 3-4 minutes.
  • Heat 2 tbsp of ghee/oil in a pan ½ tsp of mustard seeds into it.
  • Once the mustard seed starts popping up; add a nip of asafetida.
  • Now, add 1-2 dry red chilies and fry it.
  • Finally, pour the tempering to the dal mixture; stir it well and cook it for few minutes.
  • Garnish your Surati dal with finely chopped coriander leaves and serve it hot.

surati-dal

14 Moong Dal Dhokla

Method

  • Soak about a cup of moong dal in water for 6-7 hours and then after grind it well along with 1 tbsp of chopped coriander leaves and water for making a fine paste out of it.
  • Alongside, boil water in large pan.
  • Now, grease a cake pan with oil.
  • Than after add 1 tbsp. of green chili paste, 1 tbsp. of oil and lemon juice, and salt as per taste into the moong dal batter.
  • Add ½ tsp of baking soda to the dhokla batter. Stir it well.
  • Pour the batter into the greased pan, make sure to cover the top and place it in the boiling water. Cook it for 15-20 minutes.
  • For making tempering; heat oil in a small pan and add ½ tsp of mustard seeds to it. Let the seethe; then after add ½ tsp of cumin seeds.
  • When the color of the cumin seed changes; add pinch of asafetida, 1 twig of curry leaves, and 1 tsp of roasted sesame seeds to the oil.
  • Now, add 2 tbsp of water to the tempering (be careful); pour the tempering to the moong dal batter.
  • Cut the dhokla into cubes and garnish them with finely chopped coriander leaves and serve them hot.

dhokla

15 Gujarati Kadhi

Method

  • Blend 2 tbsp of gram flour (besan), ½ tbsp of ginger-garlic paste, 1 cup of yogurt, 1 tbsp of sugar, salt as per taste, and water.
  • Heat 1 tbsp of oil/ghee; add ½ tsp of mustard seeds, cumin seeds, ¼ tsp of fenugreek seeds, and a pinch of asafetida fry them for a few second.
  • Now, add 2 dry red chilies (deseeded), 1 twig of curry patta, 1 inch of cinnamon stick, 2 pieces of cloves and fry them well.
  • Add the tempering over the batter, stir it well so that lumps are not created and boil it well for minimum 5 minutes.
  • Garnish your Gujarati Kadhi with finely chopped coriander leaves and serve it hot.

kadhi

16 Shrikhand Recipe

Method

  • Take 1 tbsp of milk in bowl and slightly heat it, then after add 3-4 strands of saffron; stir it and keep it aside.
  • Now, in another bowl; take 1-1/2 (400grams) cup of freeze Greek yogurt and add 1/3 cup of sugar in it. Stir it well so that the mixture gets a smooth texture.
  • Now, add the saffron milk to the yogurt and ¼ cup of cardamom powder along with 1 tsp of nutmeg powder. Blend it well.
  • The final step is to cover the bowl tightly and place it in the refrigerator till it freezes.
  • While serving, you can garnish your Shrikhand with chopped dry fruits like almonds, pistachios, cashews. (optional)

shrikhand

17 Turmeric Pickle

Method

  • Firstly, rinse 250 grams of raw fresh turmeric and then peel them and chop it finely into small bits and place it in a bowl.
  • Add ½ cup of lemon juice and salt as per taste to the turmeric and stir it well.
  • Pour this into a clean jar and close it tightly.
  • Place the jar in the refrigerator for 6 days and after that shake the jar everyday and your pickle is ready to serve.

turmeric-pickle

18 Patra (Alu Vadi)

Method

  • Soak 1 – ½ tbsp of tamarind in ¼ cup of water for almost 30 minutes and then squeeze them directly into the water and extract its pulp.
  • Wash 20 medium-sized colocasia leaves; remove their central veins and stalks and wipe them properly.
  • Add 2 – ½ cups of gram flour, ½ tsp turmeric and red chili powder, 1 tsp coriander powder and cumin powder, 3-4 tbsp of powdered jaggery, ginger-chili paste ( ½ inch ginger and 1-2 green chilies ), 1 tbsp oil, salt and water as per requirement in a bowl and mix everything well for making a perfect thick batter.
  • Now, apply the batter on the leaves and carefully roll the leaves; keep applying the batter as you roll the leaves.
  • Grease a steamer with oil and place all the rolled leaves inside it and cook it for 30 minutes.
  • Prepare the tempering by heating 2 tbsp of oil, 2 tsp of sesame seeds, 1 tsp of mustard seeds, pinch of asafetida, single sprig of curry patta, ¼ cup of grated coconut, and 2 tbsp finely chopped coriander leaves.
  • Now, remove the rolled leaves and cut them into thick circular disc form and pour the tempering on top of them for garnishing.
  • Alu Vadi is now ready to serve.

patra

19 Kand (Purple Yam) Pakora

Method

  • Rinse 25 thin slices of purple yam and soak them in ½ tsp of salt and 2 – ½ cup of water for 20-25 minutes.
  • Now, take ¾ cup of gram flour, ¼ tsp of red chili powder, 1/8 tsp of turmeric powder, and pinch of asafetida and baking soda in a clean bowl along with ½ cup of water and stir it well and make a smooth batter out of it.
  • Keep the oil for heating in a separate pan and one by one dip the purple yam slices in the batter and place them in oil for frying.
  • Remove the pakoras from the pan once they turn crisp and golden in color.
  • Garnish the pakoras with ½ tbsp of crushed coriander and black pepper seeds along with 1 tbsp of sesame seeds.
  • Plate the hot Kand Pakora and serve them.

kand

20 Farali Pattice

Method

  • Boil 350 grams of potatoes in a pressure cooker and once boiled perfectly, peel them and mash them in a separate bowl and allow it to settle at the room temperature.
  • Then after add 3 tbsp of arrow root flour and salt as per taste in potatoes and mix them well and make proper potato dough out of it.
  • Now, in a hot pan add 3 tbsp of peanuts and cashews; after they get roasted remove them out from the pan and crush them.
  • Then after add these crushed peanuts and cashews into ¼ cup of finely grated coconut and mix them well.
  • Now add ½ tsp of sugar, green chili paste, 1 tbsp of lemon juice, 2 tbsp of raisins, 2 – ½ tbsp of chopped coriander leaves and mix them well.
  • Mix everything with the potato dough and blend everything uniformly.
  • Make small ball out of the dough and fry them in the hot oil.
  • Remove the patties out from the frying pan once it turns golden in color and place them on a blotting paper to extract extra amount of oil from it.
  • Farali Patties is ready to be served with curd garnished with mint leaves.
farali-pattice