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Thursday, 30 November 2017

top indian gujarati recipe Kathiyawadi Desi Kadhi - by bela




 top indian gujarati recipe 

Kathiyawadi Desi Kadhi - by bela




Ingredients  :-  


besan - 3 teaspoons
butter-milk (chaas) - 500 ml.
salt - as per taste
jaggery - as per taste
kadhi patta - 8 - 10 leaves
asafoetida (hing) - 1/2 teaspoon
cumin seeds - 1/2 tsp
mustard seeds - 1/2 tsp
methi seeds - 1/4 tsp
turmeric powder - 1/4 tsp
 chopped coriander - 1 tbsp
red garlic chutney - 2 tsp
dried red chilly - 1

Recipe

1 . Take a large saucepan and add butter milk.
2 . Add 3 teaspoons of besan and blend the mixture.
3 . Put it on a low flame and add  salt , jaggery, turmeric powder, red garlic chutney
4 . Let it come to boil. Keep stirring so that kadhi does not over flow out of the vessel.
5 . After kadhi is ready ,take a small pan for tempering and add cooking oil into it.
6 . Add  dried red chilly, mustard seeds, methi, cumin seeds, asafoetida and kadhi patta.
7 . Pour it into the kadhi and stir .Garnish with coriander.
8 . Garlic chutney is available in the market. We can prepare it at home easily by using 8 - 10 pods of garlic, 1/2 tsp salt, 2 tsp red chilly powder . Grind all 3 ingredients in a mixer and add 1/2 tsp oil and mix it properly. 










You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Wednesday, 29 November 2017

top indian gujarati recipe Surti Papdi Lilva Sabji - by bela




top indian gujarati recipe 
Surti Papdi Lilva Sabji - by bela







                                                                        Ingredients 

 : Surti Papdi lilva (beans) - 2 cups (only seeds)
    crushed peanuts - 1 tbsp.
    ajwain (carom) seeds  - 1/2 tsp  
    sesame seeds - 1/2 tsp
    freshly grated coconut - 1 tbsp.
     finely chopped green garlic - 1 tbsp
    chopped coriander - 1 cup    Ginger-garlic  green chillies paste – two table-spoons 
      Edible oil - two table-spoons
    salt - as per taste
    turmeric powder - 1/2 teaspoon
  coriander powder -  1 teaspoon
  sugar - 1 teaspoon
   asafoetida - 1/2 tsp.

                                                                                                                  Method- 

1 . Take oil in a pressure cooker . Add  asafoetida and carom seeds when it starts changing colour. 
      Then add beans.
2 .  Add  fresh ginger, garlic and green chilly paste.
3 .  Add salt,  turmeric powder, coriander powder, sugar, crushed peanuts,  grated coconut and sesame seeds and mix properly.
4 .  Add 1 cups of water.
5 .  Close the lid of the cooker and cook upto 2 whistles .
6 .  Open the lid when it cools down and add chopped coriander and mix it
7 .  Serve lilva nu saak along with paratha






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Tuesday, 28 November 2017

top indian gujarati recipe Winter Special Gundarpak - by bela



gujarati recipe

top  indian gujarati recipe
Winter Special  Gundarpak - by bela 


Gundarpak





Ingredients   :-  
Edible gum (gond) = 100 gms.
khadi sakhar (rock candy) - 400 gms.
Milk - 1 litre
ghee - 200 gms
Melon seeds - 100 gms.
Almonds - 20 gms 
 Sauth  (dry ginger powder) - 20 gms
Ganthoda  (pipri mul) - 20 gms
Batrisu (katlu) - 20 gms.
Khas khas - 20 gms.
Nutmeg - 1/2 
Cardamom - 12 (powdered)
 
         
Method

1 . Take 100 gms.  ghee in a deep kadai .
2 .  Add gond and fry till it puffs. Grind it into fine powder after it cools.
3 . Grind melon seeds and almonds into fine powder. 
4 . Boil the milk in the same kadai. Add gond powder into the milk and keep stirring.
5 . The milk will cuddle. Let it boil for 15 min.          
6 . Then add sauth, ganthoda , powdered melon seeds and almonds , batrisu , khas khas.
7 .  Keep stirring till it thickens then add khadi sakhar and the remaining ghee.
8 . Add cardamom powder and nutmeg.
9 . Keep stirring till the ghee seperates.
10 . Turn off the gas flame and let it cool.
11 . Grease a plate and spread it evenly .
 12 . Cut into pieces and eat one every morning.

 Authentic Surti cuisine....calorie conscious people will hesitate but it has many health benifits and helps eliminate backpain, retain heat in the body...Please do try...

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Monday, 27 November 2017

top indian gujarati recipe Winter Special - Lasan nu kachu - by bela




 top indian gujarati recipe 

Winter Special - Lasan nu kachu - by bela 

Green Garlic
  Ingredients  
 :- 
 boiled potatoes - 4 (medium sized)
 lilu lasan - 250 gms.
malai (fresh cream) - 1/2 cup
milk - 1/2 cup
Ginger - chilly - garlic  paste - 1 tbsp.
Edible oil (sesame)  - 4 table spoons
salt - as per taste

Method

  1. Mash the potatoes.
  2. Clean and chop the green garlic into very fine pieces and mix it with potatoes.
  3. Add cream, milk, ginger garlic and chilly paste.
  4. Then add oil, salt and mix it properly.
  5. Beat it thoroughly using our hand for 10 - 15 minutes.
  6. Then when it becomes light it is ready to eat.
  7. Serve with jowar rotla or bread.
  8. Add 1 teaspoon oil while eating.
  9. Authentic surti cuisine....calorie conscious people will hesitate but it has many health benifits and helps retain heat in the body...Please do try...

You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Wednesday, 15 November 2017

gujarati recipe top indian gujarati recipe Winter special Salam Pak - by bela



gujarati recipe

top  indian gujarati recipe
Winter special  Salam Pak - by bela 



Saalam Pak



Ingredients   :-  
Khoya (mavo) - 1 kg.
ghee - 600 gms
Sugar - 500 gms
Singoda (chestnut)  flour - 100 gms
Almonds - 100 gms  (coarsely ground)
Melon seeds - 100 gms  (coarsely ground)
Kharek - 100 gms (finely ground)
Cashew nuts - 50 gms (coarsely ground) 
Walnuts - 100 gms  (coarsely ground)
Pistachio - 25 gms
Sauth  (dry ginger powder) - 50 gms
Kamal kakdi magaj - 50 gms
Gokhru - 30 gms (finely ground)
Saalam panja - 25 gms (finely ground)
White musli - 10 gms (finely ground)
Javantri -  10 gms (finely ground)
 Ganthoda - 30 gms (finely ground)
White pepper - 30 gms (finely ground)
Lindi pipar - 10 gms (finely ground)
Khas khas - 20 gms (finely ground) 
Jaaifal (nutmeg) - 2 
Kesar (saffron) - 1/2 gm
Milk - 200 gms

    Method

 1 . Take a large kadai, add 400 gms of ghee.
 2 . Add singoda flour and stir continuously. Then add khoya and stir till it gives good aroma.
 3 . Then add kamal kakdi, almonds, walnuts, melon seeds cashewnuts, kharek powder .
 4 . Now add all the other ingredients and keep stirring all the time.
 5 . Then add javantri,saffron and nutmeg.
 6 .  Keep adding the remaining ghee little at a time.
 7 . Now add milk and stir until ghee starts showing on the sides.
 8  .Grease a plate with ghee and spread it properly.
 9 . After it cools cut into pieces and eat one every morning .
10. In Surat salampak is served with malai especialll in marriages.


 Authentic Surti cuisine....calorie conscious people will hesitate but it has many health benifits and helps retain heat in the body...Please do try...

PL NOTE - We get a ready made kit for making Saalam pak in the grocery shop in Surat .            
.

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Tuesday, 14 November 2017

top indian gujarati recipe Methi Bhaji Chilla -by bela




 top indian gujarati recipe 

Methi Bhaji Chilla -by bela 





Ingredients  :-  

 wheat flour -2 cups
 jowar flour - 2 cups
chopped methi bhaji - 1 cups
Ginger - garlic - chilly paste – 2 tablespoon.
Salt -as per taste  
yogurt (curd) - 1/2 cup
Sugar - 1 tablespoon (optional)
(Adding sugar will make chillas crisp)
 
Ingredients for Chutney

Chopped coriander - 1 cup
Mint leaves - 10 to 15 leaves
Green chilly - 4 to 5
Dalia ( split roasted grams without outer shell) - 1 table spoon
Salt as per taste
Cumin seeds - 1/4 teaspoon
Garlic pods - 6 - 8  


Method 

1 . Mix wheat and jowar  flour . Add methi bhaji
2 . Add yogurt and keep aside for 3 - 4 hours.
3 . Add salt, 2 tablespoons oil,  ginger garlic green chilly paste  turmeric powder, coriander 
     powder,sugar and mix it properly.
4 . Add little water and make it into medium consistency.
5 . Place a non-stick tawa and heat it. Then grease it with little oil .
6 . Now spread the batter in a round shape like a dosa.
7 . When it gets cooked on one side flip it to the other side.Apply oil and shallow fry.
8 . Serve hot spicy chillas with green chutney and tomato ketchup.


For Chutney 

Mix all the above given ingredients for the chutney and grind it into a fine paste.
Tasty chutney to serve with Methi bhaji chilla is ready. 

You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Sunday, 12 November 2017

top indian gujarati recipe Udad Daal Chilla -by bela




 top indian gujarati recipe 

Udad Daal Chilla -by bela

Ingredients  :-  

 Udad daal - 500 gms.
Chana daal(Bengal gram) - 100 gms
Ginger - chilly paste – 1 tablespoon.
Chopped coriander - 1/2 cup
 Onions - 2 medium sized (finely chopped)
Salt -as per taste  


 
Ingredients for Chutney

Chopped coriander - 1 cup
Mint leaves - 10 to 15 leaves
Green chilly - 4 to 5
 Dalia ( split roasted grams without outer shell) - 1 table spoon
Salt as per taste
Cumin seeds - 1/4 teaspoon


Method 

1 . Soak both daal seperately for 3-4 hours.
2 . Grind both daal into a fine paste and mix thoroughly. Keep stirring vigorously for 3-4 minutes.
3 . Add salt, chopped onions,coriander, ginger green chilly paste and mix it properly.
4 . Add little water and make it into medium consistency.
5 . Place a non-stick tawa and heat it. Then grease it with little oil .
6 . Now spread the batter in a round shape like a dosa.
7 . When it gets cooked on one side flip it to the other side.Apply oil and shallow fry.
8 . Serve hot spicy chillas with green chutney and tomato ketchup.


For Chutney 

Mix all the above given ingredients for the chutney and grind it into a fine paste.
Tasty chutney to serve with Udad daal chilla is ready. 

You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Saturday, 11 November 2017

top indian gujarati recipe Sprouted Moong Chilla -by bela




 top indian gujarati recipe 

Sprouted Moong Chilla -by bela

Ingredients  :-  


Sprouted mung bean - 250 gms.
Besan (bengal gram) flour - 1 tablespoon
Ginger - garlic - chilly paste – 1 tablespoon.
Salt -as per taste  
yogurt (curd) - 1/2 cup
 
Ingredients for Chutney

Chopped coriander - 1 cup
Mint leaves - 10 to 15 leaves
Green chilly - 4 to 5
Dalia ( split roasted grams without outer shell) - 1 table spoon
Salt as per taste
Cumin seeds - 1/4 teaspoon


Method 

1 . Grind sprouted moong into a fine paste.
2 . Add besan and mix thoroughly 
3 . Add salt, yogurt, ginger garlic green chilly paste and mix it properly.
4 . Add little water and make it into medium consistency.
5 . Place a non-stick tawa and heat it. Then grease it with little oil .
6 . Now spread the batter in a round shape like a dosa.
7 . When it gets cooked on one side flip it to the other side.Apply oil and shallow fry.
8 . Serve hot spicy chillas with green chutney and tomato ketchup.


For Chutney 

Mix all the above given ingredients for the chutney and grind it into a fine paste.
Tasty chutney to serve with Moong chilla is ready. 

You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Friday, 10 November 2017

top indian gujarati recipe Spicy Methi - Spinach Thepla - by bela




 top indian gujarati recipe 

Spicy Methi - Spinach Thepla - by bela 
  
Thepla
  Ingredients  
 :- 
 wheat flour -2 cups
 jowar flour - 2 cups
chopped methi bhaji - 2 cups
chopped palak (spinach) - 2 cups
plain yogurt (curd) -1/2 cup
Ginger - chilly - garlic  paste –two tea-spoons 
Edible oil - 1 table spoons  
Salt -as per taste
Turmericpowder - 1/4 teaspoon
coriander powder - 1 teaspoon
sugar -  1 teaspoon

Method

  1. Mix wheat and jowar  flour .
  2.  Add methi bhaji and spinach.
  3. Add curd, two tablespoons of edible oil, salt, ginger chilly garlic paste, turmeric powder, coriander powder, 1 tablespoon oil, sugar and mix it well.
  4. Add some water and mike a dough upto a medium consistency .
  5. Make medium sized balls of the dough.
  6. Flatten the ball and make it like a roti using a rolling pin.
  7. Place a tawa on the gas stove and let it cook .
  8. Then flip it to the other side and let it cook.Apply one teaspoon of oil and shallow fry.
  9. Keep the gas flame moderate .
  10. Serve theplas with cucumber raita and mango pickle. 
        Pl note - You may prepare dry mixture of all the above given ingredients except curd and store it in the fridge. It can be stored for more than one week.You can make muthias  or small deep fried muthias whenever you want.

You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Thursday, 9 November 2017

gujarati recipe top indian gujarati recipe Winter Special Methi Pak - by bela



gujarati recipe

top  indian gujarati recipe
Winter Special Methi Pak - by bela 




Methi Pak


Ingredients   :-  
Wheat fiour - 300 gms.
Udad daal flour  - 100 gms
Chana daal  (bengal gram) flour - 100 gms
Methi seeds - 200 gms
Jaggery - 400 gms
Gundar (edible gum) - 100 gms 
ghee - 400 gms
Melon seeds - 100 gms
Almonds - 100 gms
Dry coconutpowder - 100 gms
Sauth  (dry ginger powder) - 50 gms
Ganthoda - 20 gms

 
         
Method

 1. Grind methi seeds into fine powder.
 2 . Take 2 tablespoon ghee in a kadai and add gundar and deep fry until it puffs.
 3 . Take ghee in a deep kadai .
 4 . When it gets heated add wheat , udad daal  and chana daal flour.
 5 . Keep the flame low and keep stirring until it turns pink and gives good aroma.
 6 . Take a big pan and add methi powder into it. Then add the mixture of flour on it.
 7 . Then add dry coconut (grated) , sauth,  ganthoda powder and almonds powder, gundar powder,      melon seeds powder.
 8. Make small pieces of jaggery and mix properly.
 9  Turn off the gas flame .
 10 . Grease a plate and spread it evenly .
 11 . Garnish with khas khas and chopped almonds.
9 . Cut into pieces and eat one every morning.

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gujarati recipe top indian gujarati recipe Winter Special Adadia Pak - by bela



gujarati recipe

top  indian gujarati recipe
Winter Special  Adadia Pak - by bela 


Adadia Pak

Ingredients   :-  
Udad daal flour (coarse)  - 500 gms
Chana daal  (bengal gram) flour (coarse) - 100 gms
ghee - 400 gms
Powdered sugar - 400 gms
Dry coconutpowder - 100 gms
Sauth  (dry ginger powder) - 50 gms
Ganthoda - 10 gms
Almonds - 50 gms 
         
Method

1 . Take ghee in a deep kadai .
2 . When it gets heated add both udad daal flour and chana daal flour.
3 . Keep the flame low and keep stirring until it turns pink and gives good aroma.
4 . Then add dry coconut powder, sauth, ganthoda and chopped almonds.
5 . Turn off the gas flame and let it cool.
6 . After one hour add powdered sugar and mix thoroughly.
7 . Grease a plate and spread it evenly .
 8 . Garnish with khas khas and chopped almonds.
9 . Cut into pieces and eat one every morning.

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Thursday, 2 November 2017

top indian gujarati recipe Egg plant with potatoes - by bela




top indian gujarati recipe 
Egg plant with potatoes - by bela







Ingredients  :- 
   chopped coriander 1 cup
   chopped potatoes - 1 cup
   egg plant (brinjal) - 1 cup
    Ginger-garlic  green chillies paste – two table-spoons 
      Edible oil - two table-spoons
    salt - as per taste
    turmeric powder - 1/2 teaspoon
  coriander powder -  1 teaspoon
  sugar - 1 teaspoon

                                                                                                                  Method- 

1 . Take oil in a pressure cooker . Add  asafoetida when it starts changing colour add potatoes
     and egg plant .
2 . Add  fresh ginger, garlic and green chilly paste.
3 . Add salt,  turmeric powder, coriander powder, sugar and mix properly.
4 . Add 2 cups of water.
5 . Close the lid of the cooker and cook upto 3 whistles .
6 . Open the lid when it cools down and add chopped coriander and mix it
7 . Serve egg plant with potatoes along with paratha. rice and salad.






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Wednesday, 1 November 2017

top indian gujarati recipe કાકડી કઢી, રાયતા અને ખમન કાકડી - બેલા દ્વારા

 



 top indian gujarati recipe 

Cucumber Kadhi , Raita and Khaman kakdi - by bela

 

 ટોચના ભારતીય gujarati રેસીપી

કાકડી કઢી, રાયતા અને ખમન કાકડી - બેલા દ્વારા

 

 

 

 


ઘટકો: -
 કાકડી - 3 કપ
જીરું - 2 ચમચી
 ધાણા - 1 કપ
dalia  (બાહ્ય શેલ વગર શેકેલા ગ્રામ વિભાજિત) - 1 કપ
બેશન - 3 ચમચી
chaas (ચાસ) - 500 મી.
મીઠું - સ્વાદ પ્રમાણે
ખાંડ - 4 ચમચી
લીંબુનો રસ - 2 ચમચી
દહીં (દહીં) - 2 કપ
આસાફિટા (હિંગ) - 1/2 ચમચી
પદ્ધતિ
1  જીરું seki levu અને બરછટ પાવડર vati levo.
2. ડેલિયાને બરછટ પાવડરમાં  vati leva.
રેસીપી

કાકડી કઢી
1 મોટી શાક વઘારવાનું તપેલું લો અને chaas ઉમેરો.
2. બેસન 3 ચમચી ઉમેરો અને  મિશ્રણ કરો.
3 તે ઓછી જ્યોત પર મૂકો અને લોખંડની  કાકડી 1 કપ, મીઠું, 1 ચમચી જીરું પાવડર ઉમેરો.
4. તે ઉકળવા આવવા દો. dhyan રાખો જેથી કઢી  બહાર નીકળી ન જાય.
5 કઢી તૈયાર થઈ જાય તે પછી,
6 જીરુંના 1 ચમચી, 1/2 ચમચી આસાફિટા અને 1/4 ચમચી હળદર પાવડર ઉમેરો oil ma vaghar karvo.


કાકડી રાયતા
1 એક વાટકીમાં સાદા દહીં લો.  કાકડીનો 1 કપ ઉમેરો.
2. મીઠું, ખાંડના 2 ચમચી અને 1 ચમચી જીરું પાવડર ઉમેરો.
3 ખાંડ પીગળે ત્યાં સુધી બરાબર મિક્સ કરો.
4. કોથમીર સાથે સુશોભન માટે વાપરવાની સામગ્રી

ખમન કાકડી
1 એક બાઉલમાં પાવડર (dalia) ડેલિયાના 1 કપ લો. તેને માં  કાકડી 1 કપ ઉમેરો.
2. મીઠું, ખાંડના 2 ચમચી અને 1 ચમચી જીરું પાવડર અને લીંબુનો રસ ઉમેરો.
3 ખાંડ પીગળે ત્યાં સુધી બરાબર મિક્સ કરો.
4. કોથમીર સાથે સુશોભન માટે વાપરવાની સામગ્રી








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