Hello Friends,After a long time, I am almost on schedule (just a day behind) for
Gujarati
Besan Bataka Nu Shak – आलु बेसन की सब्जी (Potato in Gram Flour Gravy) for May Blog Hop
Save Continue Reading at Mharo Rajasthan's Recipes - Rajasthan A State in Western India2012-05-10.
Shrikhand
Save is a traditional Indian sweet made using hung yogurt or yogurt cheese. It is originally from Gujarathi and Marathi (Western Indian) cuisine but its equally popular in other states as well. There are several variations or flavours available these days and the one I made is traditional. Shrikhand is also eaten as a side...
Continue Reading at Experiments,Emotions,Experiences with food2012-05-03.
Gujarati Khatti Meethi Dal
Save Gujarati Khatti Meethi Dal A delicious nutritious dal, goes well with rice / rotis !! Serves: 3 Ingredients For dal: 100 g (1/2 cup) tur dal or moong dal or channa dal or a mix of 3 dals (½ cup) 300 ml (2 ½ cup) water ½ teaspoon turmeric powder ½ teaspoon oil Method...
Continue Reading at niya's world2012-03-21.
Bournavita fudge – Bornavita Sukdi
Save I wanted to do some thing different in burfi for this festival time. And I wanted to make with wheat flour, then thought of sukdi a famous sweet from Gujarathi cuisine but wanted to do
Continue Reading at plantain leaf(Andhra Recipes)2012-03-18.
Surati Kadhi
Save A very easy & tasty main dish, goes well with steamed rice in Gujarati cuisine !! Serves: 3 Ingredients For besan – curd mixture: 2 tablespoon gram flour (besan / kadala maav) 200 ml curd ¼ teaspoon turmeric powder ½ teaspoon salt 1 cup (200 ml water) Method Blend curd, gram flour, turmeric powder...
Continue Reading at niya's world2012-03-11.
Carrot Murabba
Save Murraba or murrabo is a savoury pickle or achar originating in the Gujarat region of India. It is traditional sweet, prepared with carrots (or with raw mangoes), sugar, and spices, and resembles a fruit preserve, such as apricot conserve or orange marmalade, more than the hot oily pickles associated with Indian Cuisine. Recipe adapted...
Continue Reading at niya's world2012-03-06.
Baby Aubergines Stuffed with Peanut Masala
Save 
Stuffing baby vegetables with spicy, nutty masala can be a beautiful thing. It’s nothing new, Gujaratis have been popping a tray of them onto their dinner party tables for years. Stuffed vegetables are, and always have been the ultimate show-off dish – the more extensive the variety of veggies you manage to wangle into...
Continue Reading at K.O Rasoi2012-03-03.
Gujarati Undhiyu
Save Gujaratis are known for many things but one of the big things is the ever popular Undhiyu recipe. The name originates from the word “undhu” which means “upside down” in Gujarati. Traditionally, undhiyu is cooked in earthen clay pots which are turned upside down onto an open fire. Made with a mix of
Continue Reading at ShowMeTheCurry.com2012-01-20.
Muthiya (for Undhiyu)
Save Muthiya is a very Gujarati thing – it is often served with tea as a snack or is an essential part of a very famous Gujarati dish – Undhiyu. These bite-size pieces of flavor are just spectacular had either way. The combination of Fenugreek and the spice is a perfect insight to the great...
Continue Reading at ShowMeTheCurry.com2012-01-13.
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