It is a very simple and staple food of Gujarati community. Delicious too.
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| Gujarati Kadhi |
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| ગુજરાતી કઢી |
Ingredients:
- Yoghurt fresh (not sour) beaten 250 g
- Besan (chickpea flour) 2 tablespoon
- Green Chillies freshly crushed 2 teaspoon
- Ginger freshly crshed 2 teaspoon
- Salt to taste
- Turmeric powder 1/4 teaspoon
- Sugar 1 teaspoon
- Fresh Coriader leaves chopped for garnish
Tadka/Tarka:
- Oil 1-2 teaspoon
- Hing 1 pinch
- Black mustard seeds whole 1/2 teaspoon
- Cumin seed 1/2 teaspoon
- Kadhi patta 10
- Red chillies whole 4-5
Procedure:
- In a pan take youghurt, 1 glass water, besan , salt sugar and turmeric .
- Mix/blend well.
- Cook on medium flame for 5-6 minutes.
- Then add ginger and green chilli crushed and continue to cook for 10-15 more minutes on medium flame.
- Garnish with chooped fresh coriander leaves.
- Gujarati Kadhi is ready for Tadka.
- Now in a frying pan heat oil, add hing, then mustard.
- When mustard pop add cumin seeds, kadhi patta and red chilli whole.
- Fry for a while then pour over prepared Gujarati Kadhi.
- Delicious Gujarati Kadhi is ready.
- Serve with boiled rice/ Khichdi or phulka roti.
Dhokla is a popular Gujarati snack. My friend Arif Memon told me regarding this snack. Gola Ganda gali Dhoraji near Times medicos stadium road , you can find shops selling this snack.
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| Gujarati Dhokla |
Ingredients:
- Besan 2 cup
- Suji 2 tablespoon
- Ginger and green chilli paste 1 tablespoon
- Lemon juice from 2 lemons
- Haldi powder 1/2 teaspoon
- Sugar 2 teaspoon
- Salt 1 teaspoon
- Eno fruit salt 2 sachets (1 heaped teaspoon)
- Oil 1 teaspoon
- Warm water 1 cup
- Pre-greased cooking pan
- Steamer with stand
Tarka Ingredients:
- Green Chillies sliced and chopped seedless 3
- Hing a pinch
- Mustard seeds 1 teaspoon
- Karhi patta few
- Sugar 1 teaspoon
- Water 2 teaspoon
- Cooking oil 2 tablespoon
Garnish
- Fresh Coraiander leaves
- Grated fresh coconut
Procedure:
- Sieve besan in a bowl.
- Then add suji and sugar , mix well.
- Now add water in portion then add lemon juice and mix well again.
- Leave covered for 15 minutes.
- Then stir well, add haldi, ginger green chilli paste, salt, and 1 teaspoon oil. Mix well.
- Now add Eno fruit salt on top side add 1 teaspoon water to it and mix vigorously in one direction only.
- Then quickly pour in the pre-lubricated cooking pan. tap to settle.
- Now place in a steamer stands contains 1 glass of boiling water.
- Cook on steam for 30-50 minutes.
- Check for completion of the cooking process by inserting knife, if no stickiness on knife the Dhokla is done.
- Shut down the flame. Cool and remove it from cooking pan.
- Cut into pieces and apply tarka.
- Tarka is prepared by heating oil in a frying pan, adding hing and mustard. When mustard pop up adds green chillies, sugar, karhi patta. Fry for few seconds. carefully add water to it fry then pour over prepared and diced Dhokla.
- Delicious Dhokla are ready.
- Garnish with fresh coriander leaves and grated fresh cocnut.
- Serve with Ketchup.
Gujarati Dal is a sweet and sour taste dal usually served with boiled rice. Gujrarati people community use it as a staple food. Burns Road Karachi is famous for Gujarati Memoni Dal Chawal. Khatti Meethi Gujarati Dal is a tangy and Delicious dish.
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| Gujarati Dal |
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| گجراتی دال |
Ingredients:
- Tur Dal (Arhar Ki Dal) 100g
- Tomatoes chopped 2
- Peanut raw 2 tablespoon
- Ginger crushed 1 teaspoon
- Green chillies chopped 2
- Lemon Juice 1 tablespoon
- Tamarind pulp 1 tablespoon
- Fresh Coriander leaves for garnish
- Salt to taste
- Red Chilli powder 1 teaspoon
- Haldi powder 1/2 teaspoon
- Jaggery (Gurr) 2 tablespoon
Tadka/Tarka Ingredients:
- Oil 2 tablespoon
- Kadhi Patta 10
- Mustard seed 1 teaspoon
- Red Chiilies whole 5
- Cumin seed whole 1/2 teaspoon
- Fenugreek seeds 1/2 teaspoon
- Cloves 5
- Cinnamon sticks 2
- Bay leaves 2
Procedure:
- Boil Tur dal in enough water on low flame till tender, it takes 3-4 hours.
- When dal is fully tender add tomatoes, peanuts, ginger, spices and jaggery.
- Continue to cook for 30 more minutes add some water during cooking.
- Now add lemon juice, tamarind pulp and cook for 10 more minutes.
- Adjust gravy consistency, should be thin, by adding water and cook for 10-15 minutes.
- Garnish with fresh coriander leaves and simmer.
- Now Applying Tadka/Tarka....
- Heat oil in a frying pan.
- Add mustard when pop, add cumin , fenugreek seeds, cloves, cinnamon, bay and kadhi patta leaves, and red chillies.
- After frying for few seconds pour over prepared dal.
- Delicious Gujarati Dal is ready.
- Serve with boiled rice, papad and pickle.
Shrikhand is a traditional dessert from Maharashtra state of India. Gujarati peoples living in Karachi are fond of their traditional sweet dish.
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| Shrikhand |
Ingredients:
- Yoghurt (full cream) 1 kg
- Icing sugar 200 gm (1 cup)
- Pistachio chopped 1 tablespoon
- Saffron few threads
- Cardamom green seed's powder 1/6 teaspoon
- Malmal cloth for hanging
Procedure:
- Put yoghurt in malmal and hang for 6-8 hours in a cool and dry place.
- Retain solid and destroy liquid.
- Take the solid mass in a bowl, whisk well.
- Add icing sugar, cardamom green seed's powder and pistachio.
- Put saffron thread in 1 teaspoon of hot milk or water and mix to the above mixture.
- Delicious Shrikhand is ready. Refrigerate then serve.
- Fresh mango pulp or strawberry pulp can be replaced with saffron for another version of Shrikhand.
