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Saturday, 30 September 2017

Indian cultural gujarati folk dance-garba in surat - by bela

Indian cultural gujarati folk dance - garba in Surat -by bela 




gujarati recipe top indian gujarati recipe yummy sweets double layered (coconut barfi) - by bela



gujarati recipe

top  indian gujarati recipe
yummy sweets double layered (coconut barfi) - by bela 
click here to read in gujarati
Ingredients   :- 
Milk powder - 2 cups (200 gms)
Dry coconutpowder - 4 cups (400 gms)
sugar
Sugar - 2 cups
Drinking chocolate powder – 2 tablespoon          
Water - 1 cup
Cashewnut & Almond pieces for garnishing
Method-
1.      Take 2 plates and add 2 cups of coconut powder and 1 cup of milk powder in each plate separately. Mix properly.
2.      In one of the plate add drinking chocolate powder to the mixture of coconut powder and milk powder.
3.      Take 1 saucepan add half cup of water in it.
4.      When it starts boiling upto 2 string sugar syrup add the plain mixture of coconut powder and milk powder in it. Stir and mix it properly.
5.      Now grease a plate with ghee and make a layer of plain coconut powder mixture.
6.      Take another saucepan and add half cup of water in it.
7.      When it  start boiling upto 2 string sugar syrup add the mixture of drinking chocolate and coconut powder in it. Stir and mix it properly.
8.      Now spread the 2nd layer on top of the 1st layer of coconut mixture.
9.      Garnish with Cashewnut and Almond pieces. Cut it into pieces after it cools down.
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Friday, 22 September 2017

top indian gujarati recipe kapuria (spicy version of dhokla)- by bela


top indian gujarati recipe 
kapuria (spicy version of dhokla)- by bela





                                                                         Kapuria

Ingredients  :-  

   rice-three cup
  
Chana daal – one cup
tuver daal - half cup
moong daal - half cup
Mix and Grind all above ingredients into coarse powder.

Curd (plain yogurt) – two table spoons
  Ginger -one inch
-green chilly  -very hot medium sized ten to twelve pieces take only green part, make paste of chilly and ginger
crushed peanuts half cup
Edible oil-two tablespoons ,
salt-as per taste ,
 turmeric powder-half teaspoon,
Asafoetida -half teaspoon
 

    Recipe-


      Boil 6 cup of water in a kadai (deep frying pan).
      Add all above ingredients in boiling water except flour.
      When it starts boiling add 3 cups of flour slowly and stir it properly to see that no lumps remain in it. make a smooth paste like Upama. Make it little thick. Turn of gas flame.
      Take kadai aside and make small balls like laddu when it cools down.
      Now take all balls in a sieve (Metal chalani) or take steamer cooker. And steam it for 20 to 25 minutes. check it with small knife or spoon by piercing in it. 
      When it gives good aroma turn of the gas flame.
      Cut all balls into pieces.
      Now take another kadai and
    Add 2 table spoons of  edible oil till it boils
       Now add mustard seeds and sesame in it.
      When it starts cracking add all pieces of balls. Now stir properly and BINGO..Kapuriya is ready to eat.
      Pl note - We can use readymade Handvo flour which is easily available in the market.
       
    You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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    Monday, 18 September 2017

    top indian gujarati recipe Chana Daal (Bengal Gram ) Biryani-by bela


    top indian gujarati recipe

    Chana Daal  (Bengal Gram ) Biryani - by bela





    Ingredients  :-  

      Basmati rice-one cup
       Chana daal – one cup
    Curd (plain yogurt) –one cup 
      Ginger-garlic paste –two tea-spoons 
     Three large  Onions  (sliced)
    Cinnamon ( one small piece),black pepper  and cloves ( four to five)
    Edible oil , salt , red chilli powder , turmeric powder , coriander powder
      Fresh  mint  leaves
    1.    Soak  chana daal  (three hours)
    2. Boil chana daal in a pan
    3. .Add one tea-spoon edible oil and salt  
    4. Remove the water after it  gets cooked.
    5. Boil the rice.Add salt and one tea-spoon oil
    6.  Do not over cook. ( keep the flame moderate and cook for ten minutes.It is an art to understand overcooking which depends on room temperature and type of vessel you are using)
    7. Deepfry the sliced onions until they turn dark brown and crisp.(over frying may turn it black and bitter)
    8. Add the deep fried onions into the bowl of curd.
    1. Heat oil in a pan.Add pepper,cloves ,cinnamon. 
    2.   Addginger garlic paste and stir.Add boiled chana daal
    3. Then add red chilli powder , turmeric powder ,coriander powder and few mint leaves.
    4.   Add salt as per requirement.
    5.   Add the mixture of curd and onions into the pan and stir properly.
    6.   In a big bowl make a layer of rice.then  on top of it make a layer of chana daal.Make two more layers. Top layer should be of rice. Then garnish with fried onions and a few mint leaves.
    7.   Biryani is now ready to serve.
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