#undhiyu recipe in gujarati style

[abhilasha05]

Gujarati Food

Gujarati food originated from Gujarat, the western coastline state of India, often referred to as "Jewel of Western India". Although the long coastline ensures huge variety of seafood, the influence of Jain culture and philosophy makes the region a predominantly vegetarian barring some communities who incorporate non-vegetarian items such as goat, chicken, eggs and seafood in their platter. Gujarati cuisines are not only varied and lip smacking but also high in nutritional value. Different cooking styles and combination of spices are incorporated in preparing different dishes marking uniqueness of each. Traditionally a Gujarati thali comprise of rotli, kadhi or dal, rice, and shaak/sabzi. Some of the dishes are stir fred, while others are boiled. Gujarati food is more often served on a silver platter. Gujaratis use a combination of different spices and flavours to cook their meals and this is what makes their food truly exotic. People in Gujarat eat one or the other type of curry along with rice and roti in almost every meal. Gujarati dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines. Most of the Gujarati dishes are sweet, while others have a quite larger concentration of sugar as compared to salt and spices. Sometimes, jaggery is used as an alternative to sugar.

Traditional Gujarati Thali

The Gujarati thali has garnered much fame not only outside the Gujarati diaspora but also beyond the national boundary.  A typical Gujarati thali served as lunch or dinner in households and restaurants consists of an array of selective dishes arranged in a thali or plate. The platter usually consists of rotli or chapatti that is homemade bread; rice; a shaak/sabzi, that is a sweet or spicy dish prepared out of varied combinations of vegetables and spices; and either dal (lentils) or kadhi, a thick gravy made of chickpea flour, yogurt and vegetable fritters known as pakoras. A farsaan (snacks item) such as pathra, dhokla and samosa among others; a dish made of whole beans or pulses; a sweet dish or mishthaan such as jalebi and mohanthal also find place in the platter.    

While the daily meal of the Gujaratis prepared in households which they often refer as dal-bhat-rotli-saak remains simple, special occasions or festivals witness dozens of items in a Gujarati thali including a variety of farsans and mithais or sweet dishes, adhering strictly to the dietary rules regarding combinations of items to be served. For instance when kadhi is served, a dal preparation like mug ni dal or vaal is also served in the platter. The sweet dish for this particular platter would be items like shrikhand or doodhpak that is the ones based on milk or yogurt, but raita although made of yogurt would not compliment such a thali. Sweets like ladoo or lapsi that are wheat-based would find place in festive meals that are dal based.

The varied dishes that can be served in a Gujarati Thali include items like steamed basmati rice; chapati; Gujarati khatti mithi daal that is lentil sweet and sour in taste; bhakhri, a round flat unleavened homemade bread crispy and thicker than rotli; badshahi khichdi, a preparation made of rice and lentils (dal); undhiyu that is a preparation of mixed vegetable cooked with paste of spinach; ringana methi nu shak, eggplant or aubergine prepared with methi or fenugreek leaves; aloo rasila, a thin curry made of potato and tomato; and bhindi sambhariya, that is a ladyfingers curry among others complimented with kachumber salad comprising of freshly chopped cucumbers, tomatoes and onions dressed with curd or vinegar and a varied range of chutneys that is sauces or dips made out of different ingredients.

Distinct Features of Gujarati Food

Gujarati cuisines vary in flavour and other aspects with different regions; the most distinct being the ones from Surat, Kachchh, Kathiawad and North Gujarat. Tastes also differ according to choice and preference of families. A bent towards sweeter taste is quite palpable from many of the popular dishes of the region. Traditionally sugar or jaggery is used in preparing some vegetable items and dal which give them a more sweet flavour and offsets the otherwise insipid vegetables. Again some of the dishes taste spicy, salty and sweet at the same time. As the region remains quite hot and dry in summers with temperature soaring to around 50 °C, ingredients like lemon, tomatoes, salt and sugar are used commonly in preparing different dishes to avoid dehydration. The cooking style of Gujarati food is also quite unique. While some dishes are stir fried other are steam-cooked with the vegetables along with spices or dal being boiled and then vaghar (Chaunk) is added to it to enhance flavour of the dish. Vaghar is a cooking technique where depending on the dish a specific combination of whole spices and sometimes other ingredients are fried in ghee or oil following which these ingredients along with the oil is poured in the boiled vegetables or dal. One of the staples of the region is khichdi prepared out of rice and lentils and served with items like pickles and chaas or buttermilk, a yogurt based drink quite popular in different parts of India.

Cuisines of the populace vary round the year with availability of different seasonal vegetables and fruits. For instance, during the summer when mangoes are available, the traditional Gujarati dish ‘Keri no Ras’ or Aamras usually dominates a Gujarati platter. This dish, which is generally savoured with rotli or pooris, (unleavened roundish deep-fried homemade bread) comprises of sugared fresh mango pulp.

There is a custom of consuming moong dal on Wednesdays in many Gujarati families. Gujaratis also have the habit of keeping fast regularly with their diet being restricted to dried fruits, nuts and milk. In recent times, the populace has shown a knack towards more fried and spicy items. Although predominantly a vegetarian state, some of the communities consume non-vegetarian items like fish, chicken and eggs. For instance the Kharwa community developed a style of cooking that comprise of fresh as well as dried fish. Some of the seafood usually consumed includes prawns, lobster, pomfrets, crabs and khandwas among others. Many new recipes have emerged from a blend of Gujarati and Western cuisines courtesy modern chefs.  

Commonly Used Spices & Seasonings

Spices play a pivotal role in most of the Gujarati dishes. The spices and seasonings commonly used in preparing Gujarati cuisines includes hardar or havej (turmeric powder), elaichi (cardamom), jeeru (cumin), kothmir (coriander), aambli or aamli (tamarind), kesar (saffron), god (jaggery), kokum (garcinia indica), methi (fenugreek seeds and leaves), pudina (mint), hing (asafoetida), laving (cloves), soonth (ginger powder), lal marchu (cayenne pepper), chaat masala, mitho limbdo (curry leaves), lilu marchu (green chilli) and garam masala ( a combination of spices roasted and powdered). Traditional mixes of different spices used in preparing different Gujarati items are considered to expedite digestion. Again some of the spices or combination of spices are avoided or used in lesser proportions during summer months such as Garam masala and its components.      

A sneak Peak at the Different Items of a Meal

Bhat (Rice)

Rice forms an integral part of a Gujarati thali, however its form may vary. It can be plain rice; a Khatta-mittha bhat that is a rice preparation boiled with spices and potato having a sweet and sour taste complimented with lemon peel; a biranj that is rice seasoned with sugar, dried fruits and saffron; a pulao where rice is prepared with vegetables, and khichdi. A rice pudding called doodhpak prepared by boiling rice with sugar and milk and seasoned with saffron, cardamom, almonds, cashews and raisins usually forms part of dessert in a thali.

[toolsofthechef]

કૂકર મા ઉંધિયું બનાવવાની રીત ||how to make undhiyu in pressure cooker

કૂકર મા ઉંધિયું બનાવવાની રીત ||how to make undhiyu in pressure cooker

Hello friends,today i made undhiyu in pressure cooker.it is very quick and easy method for make this subji. FOR MORE RECIPE AND SUBSCRIBE: https://www.youtube.com/c/Shreejifood

ingredients 300g – mix Papdi 400-450g – mix dana 300g – potato mixture 3 tb – green paste 3 – tomatoes 2 – brinjal 5 – small brinjal 6 – green chilli

For…

[danielwallis789]

Food of India

A lot of us connect Gujarat only with dhokla, khakra or even the drool-worthy Gujarati Thali. However, there is more to Gujarati meals than that. Northern Gujarat, Kacch, Kathiyawad as well as Surti Gujarat are four major areas of Gujarat and each of these deliver their own originality to Gujarati food.

This Buckwheat Banana Bread is really a very tasty and delicious recipe everyone in my family really love it and if you too want to try this recipe you can get it from Quichentell website they have really given the steps and method of the recipe so well there.

1. Khaman

The Sponge Food

Khaman, Gujarati Food items, Gujarati Meals

A scrumptious and sound steamed bite produced using crisply floor lentils and chickpea flour, it is fundamentally the same as its unassuming relative, the world-well-known?dhokla?. To set up the khaman, the khaman flour blend is bubbled alongside turmeric, salt and preparing pop to make it light and soft. It is then cut up into blocks and as a rule decorated with mustard seeds, coriander leaves, sev and hacked onions. Generally served on a huge green leaf called the Kesuda, the advanced, urban form is served in daily papers in farsan (nibble) shops with tart chutneys and a few bits of green chillies. Mainstream adjustments of the khaman incorporate Ameri khaman (pounded up khaman embellished with sev and pomegranate), Nylon khaman (milder and quick cooking khaman) and Masala (khaman presented with hot and zesty nippy powder)

2. Thepla

A tidbit that each Gujarati Endorse!

Thepla, Gujarati Meals, Gujarati Dishes

No Gujarati ventures, picnics, outside treks or even business trips are finished without this omnipresent tidbit. Produced using gram flour, entire wheat flour, crisp fenugreek leaves and flavors, these flatbreads are sound nibbling choices with a long timeframe of realistic usability. Generally served sizzling with new curd, pickles or chundo, they make healthy dinners. At the point when joined by some steaming hot tea, they likewise make a luxurious breakfast or an awesome nibble amid the rainstorm. In spite of the fact that the methi (fenugreek) ones are the most widely recognized, different assortments incorporate palak (spinach), amaranth or muli (raddish) theplas-uniquely suggested for particular eaters.

3. Khandvi

The luscious Gujarati Naashta

Khandvi, Gujarati Food, Gujarati Dishes, Gujarati cooking styles Thin layers of gram flour cooked with buttermilk and moved up in soft goodness, prepared with sautéed sesame seeds and a couple of different flavors, that?s khandvi for you. The straightforward however fragrant decorating of curry leaves, coriander, sautéed cumin, mustard and coconut makes it basically compelling. Additionally called 'suralichya wadya' in Maharashtra, it is a well known nibble among Gujaratis and Maharashtrians alike. Albeit adored by all, nobody can deny that this dish is somewhat precarious to cook, particularly getting the consistency of the player right. Light on the stomach and satisfying on the tongue, khandvi can be an impeccable breakfast thing or a scrumptious night nibble.

4. Undhiyu

The Winter Delicacy

Undhiyu, Gujarati Food, Gujarati Dishes, Gujarati cooking styles

The lord of Gujarati dishes Undhiyu (and obviously Uttarayan) is the motivation behind why a Gujarati enthusiastically anticipates winter. It gets its name from the Gujarati word?undhu?, which means rearranged, it is an established Gujarati dish made in a reversed earth pot. It is a unique winter delicacy produced using the choicest of new deliver promptly accessible in winter. Basic fixings incorporate eggplant, crunchy muthiyas (broiled chickpea flour dumplings), potatoes, yam, green peas, bananas and beans, ease back cooked to flawlessness with buttermilk, coconut and flavors. Undhiyu presented with puris and shrikhand is a typical event amid Gujarati weddings.

5. Muthiya

The nibble a person couldn't state no to!

Muthia, Gujarati Food, Gujarati Dishes, Gujarati cooking styles

Referred to as after the activity that is utilized to shape the mixture, these clench hands cakes make for an amazing breakfast or night nibble. To set up these, a blend of chickpea flour, bottle gourd and flavors is readied, steamed, seared and prepared. On the off chance that you skirt the searing, it turns into an incredible supper for the wellbeing cognizant people. Different assortments incorporate utilization of spinach, fenugreek, amaranth or considerably severe gourd.

Quichentell provides very easy methods of all recipes on their sites so well. I was browsing the internet for Keema Pulao Recipe and came across their site. I could make this delicious recipe all because of the easy methods they provided on their website. If you too wish to make this recipe for your family do visit their sites.

Succulent and soft within, brilliant and firm outwardly, nobody can ever say no to a bowlful of muta hiya. Best savored with a dash of mint-coriander chutney or ketchup, and some steaming hot tea.

[abhilasha05]

Gujarati Food

Gujarati food originated from Gujarat, the western coastline state of India, often referred to as "Jewel of Western India". Although the long coastline ensures huge variety of seafood, the influence of Jain culture and philosophy makes the region a predominantly vegetarian barring some communities who incorporate non-vegetarian items such as goat, chicken, eggs and seafood in their platter. Gujarati cuisines are not only varied and lip smacking but also high in nutritional value. Different cooking styles and combination of spices are incorporated in preparing different dishes marking uniqueness of each. Traditionally a Gujarati thali comprise of rotli, kadhi or dal, rice, and shaak/sabzi. Some of the dishes are stir fred, while others are boiled. Gujarati food is more often served on a silver platter. Gujaratis use a combination of different spices and flavours to cook their meals and this is what makes their food truly exotic. People in Gujarat eat one or the other type of curry along with rice and roti in almost every meal. Gujarati dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines. Most of the Gujarati dishes are sweet, while others have a quite larger concentration of sugar as compared to salt and spices. Sometimes, jaggery is used as an alternative to sugar.

Traditional Gujarati Thali

The Gujarati thali has garnered much fame not only outside the Gujarati diaspora but also beyond the national boundary.  A typical Gujarati thali served as lunch or dinner in households and restaurants consists of an array of selective dishes arranged in a thali or plate. The platter usually consists of rotli or chapatti that is homemade bread; rice; a shaak/sabzi, that is a sweet or spicy dish prepared out of varied combinations of vegetables and spices; and either dal (lentils) or kadhi, a thick gravy made of chickpea flour, yogurt and vegetable fritters known as pakoras. A farsaan (snacks item) such as pathra, dhokla and samosa among others; a dish made of whole beans or pulses; a sweet dish or mishthaan such as jalebi and mohanthal also find place in the platter.    

While the daily meal of the Gujaratis prepared in households which they often refer as dal-bhat-rotli-saak remains simple, special occasions or festivals witness dozens of items in a Gujarati thali including a variety of farsans and mithais or sweet dishes, adhering strictly to the dietary rules regarding combinations of items to be served. For instance when kadhi is served, a dal preparation like mug ni dal or vaal is also served in the platter. The sweet dish for this particular platter would be items like shrikhand or doodhpak that is the ones based on milk or yogurt, but raita although made of yogurt would not compliment such a thali. Sweets like ladoo or lapsi that are wheat-based would find place in festive meals that are dal based.

The varied dishes that can be served in a Gujarati Thali include items like steamed basmati rice; chapati; Gujarati khatti mithi daal that is lentil sweet and sour in taste; bhakhri, a round flat unleavened homemade bread crispy and thicker than rotli; badshahi khichdi, a preparation made of rice and lentils (dal); undhiyu that is a preparation of mixed vegetable cooked with paste of spinach; ringana methi nu shak, eggplant or aubergine prepared with methi or fenugreek leaves; aloo rasila, a thin curry made of potato and tomato; and bhindi sambhariya, that is a ladyfingers curry among others complimented with kachumber salad comprising of freshly chopped cucumbers, tomatoes and onions dressed with curd or vinegar and a varied range of chutneys that is sauces or dips made out of different ingredients.

Distinct Features of Gujarati Food

Gujarati cuisines vary in flavour and other aspects with different regions; the most distinct being the ones from Surat, Kachchh, Kathiawad and North Gujarat. Tastes also differ according to choice and preference of families. A bent towards sweeter taste is quite palpable from many of the popular dishes of the region. Traditionally sugar or jaggery is used in preparing some vegetable items and dal which give them a more sweet flavour and offsets the otherwise insipid vegetables. Again some of the dishes taste spicy, salty and sweet at the same time. As the region remains quite hot and dry in summers with temperature soaring to around 50 °C, ingredients like lemon, tomatoes, salt and sugar are used commonly in preparing different dishes to avoid dehydration. The cooking style of Gujarati food is also quite unique. While some dishes are stir fried other are steam-cooked with the vegetables along with spices or dal being boiled and then vaghar (Chaunk) is added to it to enhance flavour of the dish. Vaghar is a cooking technique where depending on the dish a specific combination of whole spices and sometimes other ingredients are fried in ghee or oil following which these ingredients along with the oil is poured in the boiled vegetables or dal. One of the staples of the region is khichdi prepared out of rice and lentils and served with items like pickles and chaas or buttermilk, a yogurt based drink quite popular in different parts of India.

Cuisines of the populace vary round the year with availability of different seasonal vegetables and fruits. For instance, during the summer when mangoes are available, the traditional Gujarati dish ‘Keri no Ras’ or Aamras usually dominates a Gujarati platter. This dish, which is generally savoured with rotli or pooris, (unleavened roundish deep-fried homemade bread) comprises of sugared fresh mango pulp.

There is a custom of consuming moong dal on Wednesdays in many Gujarati families. Gujaratis also have the habit of keeping fast regularly with their diet being restricted to dried fruits, nuts and milk. In recent times, the populace has shown a knack towards more fried and spicy items. Although predominantly a vegetarian state, some of the communities consume non-vegetarian items like fish, chicken and eggs. For instance the Kharwa community developed a style of cooking that comprise of fresh as well as dried fish. Some of the seafood usually consumed includes prawns, lobster, pomfrets, crabs and khandwas among others. Many new recipes have emerged from a blend of Gujarati and Western cuisines courtesy modern chefs.  

Commonly Used Spices & Seasonings

Spices play a pivotal role in most of the Gujarati dishes. The spices and seasonings commonly used in preparing Gujarati cuisines includes hardar or havej (turmeric powder), elaichi (cardamom), jeeru (cumin), kothmir (coriander), aambli or aamli (tamarind), kesar (saffron), god (jaggery), kokum (garcinia indica), methi (fenugreek seeds and leaves), pudina (mint), hing (asafoetida), laving (cloves), soonth (ginger powder), lal marchu (cayenne pepper), chaat masala, mitho limbdo (curry leaves), lilu marchu (green chilli) and garam masala ( a combination of spices roasted and powdered). Traditional mixes of different spices used in preparing different Gujarati items are considered to expedite digestion. Again some of the spices or combination of spices are avoided or used in lesser proportions during summer months such as Garam masala and its components.      

A sneak Peak at the Different Items of a Meal

Bhat (Rice)

Rice forms an integral part of a Gujarati thali, however its form may vary. It can be plain rice; a Khatta-mittha bhat that is a rice preparation boiled with spices and potato having a sweet and sour taste complimented with lemon peel; a biranj that is rice seasoned with sugar, dried fruits and saffron; a pulao where rice is prepared with vegetables, and khichdi. A rice pudding called doodhpak prepared by boiling rice with sugar and milk and seasoned with saffron, cardamom, almonds, cashews and raisins usually forms part of dessert in a thali