Gujarati

Gujarati Khichu

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Gujarati Khichu is a traditional Gujarati food easy to make and can be enjoyed for breakfast and snacks.

Ingredients

  • Fine quality rice
  • Green moong dal
  • Peppercorns
  • Turmeric powder
  • Water
  • Simplified butter or ghee
  • Salt

Tools required

  • Spatula
  • Profound bottomed skillet
  • Serving dish

Preparation method

  • In a dish, join moong dal and rice.
  • To start with wash and after that splash it.
  • Currentlydrained. Exchange rice-dal blend in a weight cooker and put salt, peppercorns, water and turmeric powder into it.
  • Cook this blend for four shrieks and after that remove the weight cooker from warmth. Keep aside.
  • Take Khichu out from the weight cooker and pour ghee in it.
  • Serve hot with papad and kadhi.

Serving Suggestions

Trim with hacked coriander and ground coconut. Serve hot.

Savoury Pastry

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Ingredients

  • 8 spring roll pieces
  • 2 tsps butter for coating
  • 2 tbsps finely sliced garlic
  • 2 medium onions, finely cut
  • 1 cup finely sliced button mushrooms
  • 1 cup wasted spinach
  • Crusheddark peppercorns to taste
  • 4 tbsps grated processed cheese
  • Salt to taste

Preparation method

  • Preheat stove at 180ºC. Line a preparing plate with a silicon sheet.
  • Split spring move sheets and place them in groups of 3 on the preparing plate. Brush in the middle of and on top of them with margarine. Put the plate in the preheated stove and prepare for 5 minutes.
  • Heat 1 tbsp margarine each in 2 non-stick skillet. Include 1 tbsp slashed garlic each in both skillet and sauté till fragrant. Include 1 hacked onion each in both and sauté for 1 minute.
  • Include mushrooms in skillet 1, blend and sauté for 1 minute.
  • Generally slash spinach and add to skillet 2. Blend and sauté for 1 minute. Include salt and squashed peppercorns, blend well and cook for 1 minute.
  • Add salt and squashed peppercorns to the mushrooms, blend well and cook for 1 minute.
  • Place 5 heated spring move sheet parts stacked on a serving plate. Spread cooked mushroom blend on it and top with 2 tbsps ground cheddar.
  • Place another 5 sheets stacked on it, spread cooked spinach blend on it and top with staying cheese. Cover with the remaining sheets stacked on it.
  • Serve promptly

Soya Burger

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Ingredients

  • 1 container soya granules, doused
  • 4 entire wheat burger buns
  • 1 tsp oil for shallow-fricasseeing
  • 3 medium potatoes, bubbled and peeled
  • 1 tbsp cleaved garlic
  • 1 medium onion, finely cleaved
  • 2 tbsps moved oats, cooked
  • 2 mugs breadcrumbs
  • 1 tsp Worcestershire sauce
  • ½ container mayonnaise
  • 1 tbsp mustard sauce
  • 1 tbsp tomato ketchup
  • 4-5 Iceberg lettuce takes off
  • 2 medium tomatoes, cut
  • 1 medium onion, cut
  • 4 cheddar cuts
  • Salt to taste
  • Pulverized black peppercorns to taste

Preparation method

  • Press and put soya granules in a dish.
  • Heat 1 tsp oil in a non-stick skillet.
  • Grate potatoes into the dish.
  • Include garlic in the skillet and sauté till fragrant. Include onion, blend and sauté for 1 minute. Expel from warmth and cool to room temperature.
  • Include salt, squashed peppercorns and oats to the dish and blend well.
  • Spread breadcrumbs on a plate.
  • Add sautéed garlic and onion to the dish and blend well. Include Worcestershire sauce and blend well.
  • Isolate the soya blend into equivalent parcels and shape them into medium size patties. Coat the patties with the breadcrumbs.
  • Warm some oil in a non-stick dish.
  • Cut burger buns on a level plane into equal parts.
  • Place the patties in the dish and shallow-sear till brilliant and equitably done from both sides. Channel on retentive paper.
  • Toast the buns in the same skillet.
  • Join mayonnaise, mustard sauce and tomato ketchup in another bowl and blend well.
  • Spread a spoonful of mayonnaise blend on the underside of the base bun parts. Put torn lettuce leaves and top with a patty, 1 tomato cut, 1 onion cut and 1 cheddar cut and cover with the upper bun parts.
  • Place the burgers on a serving plate, secure with a toothpick and serve quickly.
  • Spread a spoonful of mayonnaise blend on the underside of the base bun parts. Put torn lettuce leaves and top with a patty, 1 tomato cut, 1 onion cut and 1 cheddar cut and cover with the upper bun parts.
  • Place the burgers on a serving plate, secure with a toothpick and serve instantly

Curd and Corn Curry

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Ingredients

  • Corn cobs (delicate):- 2
  • Beaten curds: – 1 container
  • Green chilies: – 4
  • Grammasala: -1/2tsp.
  • Ginger piece: – 1 inch
  • Cumin powder: – 1 tsp.
  • Cumin seeds: – 1 tsp.
  • Salt: – To taste
  • Bean stew powder: – To taste
  • Turmeric powder: -1/2tsp.
  • Coriander leaves: – Few springs
  • Oil: – 3 tbsp.
  • Water: – 1 glass

Tools required

  • Spatula
  • Profound bottomed dish
  • Serving dish

Preparation method

  • In a processor, grind chilies and ginger together.
  • Take curd and water in a dish and beat it till it gets to be smooth.
  • Finely grind the corn. Heat 3 tbsp. of oil in a dish and put cumin seeds.
  • Include corn and panfry for five minutes. Blend ginger glue, every one of the flavors and salt in it.
  • Consolidate well and cook. Placed curd in it and cook secured till the corn gets totally cooked. At that point switch off the warmth.

Serving Suggestions

Trim with cleaved coriander and serve hot with steamed rice or roti

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