CHORAFALI.

This is a very  easy to make Gujarati  snacks.
NEEDED
Gramflour /kadalai mavu/ besan - 2 cups
Urad dal atta/ ollutham mavu - 1/2 cup
Hing- 1/4 tsp
Haldi / tumeric - 1/4 tsp
Salt
Soda - 2 pinch
Water as required
Oil for frying

For masala powder (to sprinkle on top)
Mix 2 tsp chilly powder, Kala namak , and chat masala in a small bowl and keep aside.

METHOD
In a  big bowl add gram flour, urad dal atta ,salt ,hing and  turmeric .
Add 2 tsp oil and mix well.
Then add water littel by little and knead it to a medium soft dough.
Keep aside ,let it rest for 20 min .
Then take the dough and again knead well.
Add 2 -4 tsp oil and knead well .
The dough should not stick to Ur hands.
( Dough should be stiff and soft)
Then make small small balls with the dough.keep the dough covered ,so that it does not dry .
Meanwhile heat oil in a pan .
Keep in medium flame.
Now make small rounds ( like roti) with the balls. Use rice flour for dusting.
Cut to strips , using a cutter or knife.

Check the oil heat .
Now add this strips in the oil,
(No need  to drop 1 by 1, do 2 -3 rounds ,cut and drop carefully in the oil.)
Fry on medium flame, turn the other side.
Fry till golden and crisp.
Remove from oil .
Then immediately sprinkle the prepared masala powder on this .
Repeat the same with the rest of the dough.

GUJARATHI RAAB /KANJI

RAAB  IS A HEALTH DRINK , SERVED MOSTLY IN WINTER MONTHS.
HAVING A CUP OF RAAB ON AN EMPTY STOMACH , HELPS TO KEEP COLD AND COUGH AT BAY.

NEEDED
Ghee - 1 tsp
Wheat flour - 1 tsp
Water - 1 cup
Jaggery - to ur taste
Dry ginger powder - little.(1/2 tsp)

METHOD

• In a thick bottom pan ,add ghee and wheat flour .
• Roast  the wheat flour slightly  on a low flame.
• Add 1 cup water .
• Cook for few minutes.
• Remove ,add jaggery  and ginger powder.
• Mix well.  ( shd be in a pouring consistency )

GOLPAPADI

THIS IS A  SOFT CRUNCHY  And A HEALTHY GUJARATHI SWEET, WHICH U CAN PREPARE IN 10- 15  MINUTES.

NEEDED
Wheat flour - 1 cup
Ghee - 1 cup
Jaggery (grated) - 1 1/4 cup (Depends on the sweetness of the jaggery)
Dink ( edible gum ) - 2 tsp

METHOD
In a wok add ghee , and add  the wheat flour .
Keep stirring on a medium flame till the colour changes to light brown.
Remove from flame and add the dink.
It will pop up and get fried.
Then add the jaggery and keep mixing continuous.
The jaggery melts in the pan heat itself , keep mixing gently.
Grease a plate with little ghee and spread this evenly.
Allow it to cool and put pieces.

Note:
U need more ghee to make this .(the ghee and wheat flour mix shd be in a pouring consistency, so that next when u add dink and jaggery it will thicken immediately. )

GHUGRA

NEEDED:

FOR STUFFING

3 tsp white til
1 tsp jeera
1 tsp oil
1/2 cup Grated coconut
Salt
Hing
Green chilly
Ginger
1/2 cup peas
Black Pepper powder
1/2 tsp Sugar (opt)
Chopped corriander little

Oil for frying

FOR DOUGH

1cup maida
1 tsp vegetable ghee
Pinch salt
Water as required.
Knead this to a soft dough and keep aside.

METHOD:

FOR STUFFING

• grind peas, green chilly and ginger together without adding water and keep aside.
• In a pan add oil, temper jeera , til.
• add the coconut   and saute till light brown. 
• Then add the salt,  hing , ground peas chilly paste.
• Add pepper powder , and sugar . 
• Remove and add the chopped corriander.  
• Mix well and keep aside.
• Now take a small portion of the dough.
• Roll it to a thin roti, then with a round mould (r any vessel lid  ) cut to small round..
• Now take 1 round , keep the stuffing in the middle and carefully seal the edges. 
• ( use little water if required to seal the edge)
• Deep fry in oil, till golden brown on a medium flame. 
• Serve with any chutney r ketchup. ....

NOTE
Make the stuffing spicy

GREEN MOONG DOKLA

NEEDED:
1 1/2 cup green moong
Green chily
Ginger - 1/2 the small lemon size
Haldi
Salt
1 Eno (fruit salt)

Method:

• Soak moong overnight.
• Wash , drain the water.
• Add chilly , ginger, palak & grind to a smooth paste adding water as req. dosa batter consistency.
• Transfer to a bowl .
• Add salt mix well & keep aside. (4 hrs)
• After few hrs grease a plate.add eno to the batter, mix well .
• Spread in the greased plate & steam it.
• Keep in medium flame, for 5 -7 minutes.
• Remove & put pieces.
• Temper rai & spread above the dokla.
• Garnish with grated coconut  & serve with ketchep.

MOONG URAD DAL DOKLA

THIS IS A VERY HEALTHY,  TASTY & A FILLING BREAKFAST.

NEEDED:

1/2 cup yellow moong
1/2 cup  urad dal
green chilly
ginger
salt
haldi
eno
1/2 tsp sugar 
2 tsp oil, mustard, alsi , white til , curry leaves - for tempering
corriander, grated coconut  - for garnishing

METHOD:

• soak urad dal, moong dal tog for an hr .
• wash twice , drain the water & add green chilly , ginger, salt & grind to a paste adding water as req.
• add haldi , sugar to the paste & mix well.
• grease a plate with little oil & keep ready .
• add eno to the paste , mix well , spread in the plate & keep it for steam .
• keep in medium flame , for 5 - 10 min . (same as idly)
• then remove & keep aside .
• temper mustard, w.til, alsi , curry leaves. when it cracks remove & add 2 tsp water. ( it will be easy to spread above the dokla.)
• spread this above the dokla, put pieces. garnish with corriander, grated coconut & serve.

DAL DHOKLI

NEEDED:
FOR DAL :
1 cup moong - pressure cooked
green chilly
salt
garam masala
1 tomato - chopped
ginger - small piece  - finely chopped
turmeric powder/ haldi
hing
corriander - for garnishing
tempering : 2 tsp oil , mustard , jeera.

FOR DHOKLI:
wheat flour
gram flour / besan -2 tsp ( opt)
salt
water as req
little oil
 knead it to a soft dough .

METHOD:

• Temper mustard , jeera  in 2 tsp oil. add  chilly  and ginger.
• add the pressure cooked dal and pour water as req.
• add haldi, hing , salt , garam masala, and 1/2 tsp sugar.
• cook in medium flame .
• side by side make the roti.
• heat a tawa and put the roti. keep for a sec and turn the other side.
• take out the roti and cut to medium sized cubes  using kitchen scissor.
• drop inside the boiling dal .
• lower the flame and  allow it to cook for some time.
• then remove and garnish with corriander.

NOTE:
dal shd not be so thick  or watery.
dont put too much dokhli  in the dal , it will get crowded.

RICE DOKLA

NEEDED:
Rice - 1 cup
urad dal - 1/2 cup
channa dal -1/2 cup
little ginger
salt
green chilly

METHOD:
grind all the above said items to a smoooth paste. ( dosa  batter  consistency)
allow it to ferment. ( grind in the morning , can use in evening)
if  u have dokla stand  use it ,or  use idly stand  or grease a plate , pour the batter and  keep it for steam .
remove , allow it to cool and  put pieces.transfer it  to a bowl .
then temper mustard , jeera, red chilly  in little oil.
add to the dokla and  mix well .
serve with ketchep.

note : for preparing large qty dokla stand is preferable.

VADI PATHA/ arbi leaves subzi

Arbi leaves and stem contain needle-shaped oxylate crystals that can cause a stinging sensation in the mouth and throat when not properly prepared.

NEEDED:

5 arbi leaves/colocassia leaves ( 1 bunch contains 5 leaves)

FOR BATTER:

3/4 - 1 Cup besan/gram flour
chilly powder
1/2 tsp turmeric
2 tsp dhaniya jeera powder
salt to taste
2 tsp white til
1/2 Cup tamarind extract( if using tamarind paste - 3tsp)
1/2 tsp ginger paste
saunf 1 tsp
water as required
Mix all the above said ingredients ,to form a thick, but easily spreadable paste. check for salt.

METHOD:

• Trim stems from arbi leaves, wash well and pat dry.(do not discard the stem , u can make raita with stem)
• Taking the leaves in turn, ribbed sides facing up, spread the paste thinly on each of them, placing the next leaf on top of the previous one before spreading the next layer of paste. S you will have the following configuration: leaf, paste, leaf, paste, leaf, paste.
• When five have been layered and pasted, roll firmly starting from the leaf tips to the stem end. Secure the rolls with cotton string and place in a container for steaming .
• Steam for 20 -30 minutes. Allow the rolls to cool.
• Now, take the roll, remove the string, and slice crossways carefully, using a sharp knife, into 1/3-1/2″ slices.
• temper mustard, cumin and sesame seeds in 3 tsp oil and add the sliced rolls.
• fry the slices til golden brown, adding a little more oil if necessary.
• remove and serve hot with rice .
• If u are going to have this as a snack then sprinkle them with grated coconut and chopped corriander and serve.

FOR RAITA:

arbi stem- peel skin - cut to 1" pieces
temper rai, jeera , 1 red chilly , add the stem pieces . coojk till soft and remove .
then add salt , curd to this and serve .

KADHI

Ingredients:

1. 1/2-1 tbsp bengal gram flour / besan
2. 2 cups yoghurt/ curd, preferably sour
3. 1 cup water
4. 1 tsp grated ginger - (optional)
5. 2 green chilli(es) slit or chopped
6. 1 tsp sugar or to taste
7. 1 tsp cumin seeds/ jeera
8. 1tsp mustard /rai
9. 1/4 tsp each of asafoetida and turmeric powders
10. 1 full red chilli
11. curry leaves /kadi patta
( bay leaf , cloves, dalchini/ pattai) - can b add while tempering
12. salt to taste
13. finely chopped coriander leaves to garnish

method:

1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
2. Add the grated ginger, curry leaves, sugar and salt.
3. Keep on low flame for 5 minutes or till the mixture comes to a boil.
5. For the tempering, heat oil in a pan for 2 minutes.
6. Add the mustard seeds and the cumin seeds. Let them crackle.
7. Now, add the asafoetida, the red chilli , green chilly, turmeric powder and fry on low heat for few seconds.
8. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low 9. heat for 2 minutes.
10. Garnish with finely chopped coriander leaves before serving.
11. Serve with pulav, roti..

KANDVI / SURLI VADI

kandvi is a delicious savoury which can be served quickly without much preparation. This is quite common across Gujarati households.
Ingredients:

1. 1 cup -besan /gram flour /kadalai mavu
2. 1 inch size ginger
3. green chilly -2
4. beaten curd-1 - 1 1/2 cup
5. turmeric powder / haldi -1/2 tsp
6. asafoetida / hing -a pinch
7. lemon juice - 2tsp ( no need if using sour curd )
8. salt 2 taste

seasoning: oil, mustard, jeera, white til
garnishing: scraped coconut , corriander.

method:

1. sieve besan and keep in a bowl.
2. grind ginger and green chilly.
3. grease the reverse side of a plate or granite table top with little oil.
4. mix besan with ginger chilly paste, salt , hing, haldi, lemon juice, and curd taking care that no lumps remain.
5. cook this mixture,stirring continuously , in a thick bottemed pan till it becomes a smooth thick batter.
6. quickly spread portions of the mixture over the greased inverted plates or table top , as thin as possible while the batter is still hot.
7. when cool, cut into strips ,2" wide and roll them thightly.
8. temper mustard, til , and add above this.
9. garnish with coconut , corriander and serve.

KHAMAN DOKLA / BESEN DOKLA

Ingredients:

1. 1 cup gram flour/ besen
2. 1/2 tsp turmeric powder/ haldi
3. 1 cup curd
4. salt 2 taste
5. eno 1 packet
6. 1tsp sugar

to grind:

1. 2-3 green chillies
2. ginger -small piece
tempering: mustard, white til , jeera, curry leaves.
garnishing: grated coconut, corriander.

method:

1. in a bowl add besen, curd , haldi, salt , sugar, chilly ginger paste.
2. mix well,without any lumps,to an idly batter consistency.
3. if using a pressure cooker & 1/2 cup water and  allow it to boil.
4. grease a vessel or a shallow plate.
5. add eno to the batter and  mix well.
6. pour the batter immediately to the vessel and keep inside the cooker.
7. The batter should be filled to only 1/2 as it will rise up. Close the
cooker lid. Do not use the whistle.
8. steam for 15-20 min on a medium flame.
9. Remove the lid and proof it using toothpick or knife. If the knife comes out clean and
does not have any batter sticking, then its done.
10. Remove the dhokla pan from the cooker,make pieces.
11. temper mustard, til, jeera,curry leaves. when it splutters remove and add little water.
( this will b easy to spread , above the doklas)
12.garnish with corriander , coconut and  serve

GREEN GUJRAT

As is evident, Green Gujarat is a Jain delicacy from the state of Gujarat, the main ingredient being green vegetables. The inspiration to make the above one was drawn from our visit to a Jain restaurant. Since my mother-in -law has quit eating onions and garlic, I was on the lookout for a receipe which is spicy and yet bereft of onion and garlic. The above receipe turned out to be a success.

Ingredients

1.mixed vegetables:---
( beans,flat beans,capsicum,peas,rawbanana,kovakai/tendli,peas, flat beans, cluster beans,
 raw papaya, rib guard)- which ever is available - 1 1/2 cups
2.palak/spinach-3/4 bunch
3.haldi/turmeric powder -1/2 tsp
4.hing/asafoetida-1/2 tsp
5.dhanajeera powder - 1 1/2 tsp
6.salt to taste
7.pepper powder-1/2 tsp
8.sugar -1/2-1tsp
9.1/2 lemon

To grind:

1 tbsp grated coconut,2-3 green chillies,little kalanamak,
1tsp white til,1 handfull corriander,ginger small piece(1/2 the size of
small lemon)

Method:

1.steam palak and  grind to a smooth paste and keep aside.
2.in 2 tbsp of oil temper jeera and  add the vegetables.
3.add little water (1/2 cup) and  cook till soft.
4.then add haldi, hing,dhanajeera powder, pepper powder and  salt
5.add palak paste and  corriander paste, add sugar.
6.cook for 10 min and  remove from flame.
7.squeeze lemon and mix well .
8.tastes good with roti.