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Sunday, 20 May 2018

gujarati recipe top indian gujarati recipe Mango Pickle (Methia Keri) - by bela

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  Mango Pickle (Methia Keri) - by bela















 Ingredients   
  Rajapuri mangoes - 1 kg
  Red chilly powder - 200 gms.
  Mustard seeds cracked -  50 gms. (rai na kuria)
  Methi na kuria - 100 gms. (split fenugreek)
  Fennel seeds (powdered) -  50 gms. (variali)
  Asafoetida - 10 gms
  Turmeric powder - 50 gms.
  Asetic acid - 5 gms.
  Edible oil 
  salt - 50 gms
 

                                                                                                         Method- 

1 . Rinse thoroughly andwipe the mangoes. Chop them into small pieces.
2 . Mix salt and turmeric into the chopped mangoes and keep aside for one day.
3 . Remove the pieces ofof mango in a sieve so that excess water will drain. 
4 . Take a large vessel and heat about 200 gms oil.
5 . When it cools down add all the above ingredients into the oil and mix well.
6 . Add the pieces of mangoes and stir and  put in an air tight jar.
7 . Add oil into the jar until it covers the mangoes and remains upto half inch above it.
8 . Ready made masala for stuffing is available in the market.
9 . Tasty yummy mango pickle is ready to store for one year.
10 . This pickle can be served with thepla, muthiya, khichadi, dhokla etc.
.








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Monday, 14 May 2018

gujarati recipe top indian gujarati recipe Lemon Pickle (sweet-tangy) - by bela

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Lemon Pickle (sweet-tangy) - by bela












    Ingredients   
:- 
 Lemon - 1 kg
Sugar - 2 kg 
 Asafoetida - 10 gms
 Turmeric powder - 25 gms.
 Red chilly powder - 50 gms
White vinegar - 2 tsp
  salt - as per taste
 

                                                                                                         Method- 

1 . Rinse and chop lemon into 4 pieces.(buy lemon with thin skin).
2 . Add salt and turmericpowder and store in an air tight glass jar.
3 . Keep stirring every third day. Dont put your hand inside.
4 . After 3 months put lemon pieces in a big vessel and add sugar, asafoetida, turmeric powder ,
 red chilly powder, salt and vinegar and mix thoroughly.
5 . Store in an air tight glass jar. After 15 days lemon sweet pickle will be ready to eat.
7.  Tasty yummy lemon pickle is ready to store for one year.
8 .  This pickle can be served with thepla, muthiya, khichadi, dhokla etc.
.








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Sunday, 13 May 2018

gujarati recipe top indian gujarati recipe Potato And Ratalu Tikki (Farali) - by bela

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Potato And Ratalu Tikki (Farali) - by bela



 



    Ingredients  
  
  potatoes - 250 gms
  ratalu (purple yam) - 250 gms
  ginger green chilly paste - 1 tsp
  peanuts - 2 tsps (crushed)
  sesame seeds - 1 tsp
  sugar - 1 tsp 
  rock salt (sindhav) - 2 tbsp
  lemon juice - 2 tsp
  oil



                                                                                                                          Method- 

1 . Rinse and boil potatoes and ratalu.
2 . Peel ratalu before boiling and crush into a paste.
3 . Add rock salt,ginger green chilly paste,sugar, lemon juice,crushed peanuts and sesame seeds.
4 . Mix it thoroughly. Make tikkis and shallow fryin a pan.
5 . Serve it with green chutney.
6 . Try it out when you are fasting during Ekadashi or Purushotam Mahino. I am sure you will love it.       






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Saturday, 12 May 2018

gujarati recipe top indian gujarati recipe Suran and Ratalu (Farali) - by bela

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Suran and Ratalu (Farali) - by bela



 





                        Ingredients  
  
  suran (elephant foot yam) - 500 gms
  ratalu (purple yam) - 500 gms
  rock salt (sindhav) - 2 tbsp
  black pepper powder - 1 tsp
  lemon juice - 2 tsp
  oil






 

                                                                                                             Method- 

1 . Peel and chop suran into pieces . Add rock salt into water and and wash thoroughly 2 - 3 times.
2 . Peel and chop ratalu into pieces and keep aside.
3 . Heat oil in a kadai and deep fry suran first as it takes longer to cook. 
4 . Deep fry suran for around 15 minutes and check if it has softened.
5 . Add ratalu and cook until it softens. It wont take too long may be another 10 minutes.
6 . Remove from the oil in a vessel and add lemon juice, rock salt and black pepper powder.
7 . Mix it thoroughly and serve.
8 . Try it out when you are fasting during Ekadashi or Purushotam Mahino. I am sure you will love it.       






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Friday, 11 May 2018

gujarati recipe top indian gujarati recipe Corn Flakes Chivdo - by bela



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 Corn Flakes Chivdo - by bela 













Ingredients   :-  
 corn- flakes - 500 gms
 peanuts - 100 gms
 fennel seeds - 2 tbsp (powdered)
 sugar - 2 tbsp (powdered)
 curry leaves - 1/2 cup
turmeric powder - 1/2 tsp
oil
 salt - as per taste






         
Method

 1 . Heat oil in a kadai and deep fry corn flakes and mix turmeric powder.
 2 . Deep fry peanuts and add into cornflakes.
 3 . Then fry curry leaves. Add variali powder,salt and powdered sugar and mix thoroughly.
 4 . Tasty corn flakes chivda is ready to serve with tea.
 




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Thursday, 10 May 2018

gujarati recipe top indian gujarati recipe Peanut Laddus - by bela



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 Peanut Laddus - by bela 








Ingredients   :-  

 ghee - 200 gms
 peanuts - 500 gms
 sugar -  300 gms. (powdered)
cardamom -  4 - 5 (powdered)





 
         
Method

1 . Roast peanuts in a kadai. Remove the skin after they cool down.
2 . Grind the peanuts into a powder.
3 . Add powdered sugar, cardamom and ghee.
4 . Mix properly and make laddus.


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gujarati recipe top indian gujarati recipe Gunda Raw Mango Pickle - by bela

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Gunda Raw Mango Pickle - by bela






    Ingredients   
:- 
  Gunda (gum Berry) - 1 kg.
  Raw mangoes - 500 gms.
  Red chilly powder - 200 gms.
  Mustard seeds cracked -  50 gms. (rai na kuria)
  Methi na kuria - 100 gms. (split fenugreek)
  Dhana na kuria - 50 gms. (split coriander)
  Fennel seeds (powdered) -  50 gms. (variali)
  Black pepper powder - 10 gms.
  Asafoetida - 10 gms
  Turmeric powder - 25 gms.
  Asetic acid - 5 gms.
  Edible oil 
  salt - as per taste
 

                                                                                                         Method- 

1 . Remove seeds from gunda. Apply salt on your fingers while removing the seeds as they
     are very sticky.
2 . Peel and grate raw mangoes. Remove water from grated mangoes by crushing
     in your hands.
3 . Add all the above ingredients into grated mangos and mix well.
4 . Stuff the mixture in the gunda and put in an air tight jar.
5 . Add oil into the jar until it covers the gunda and remains upto half inch above it.
6 . Add ascetic acid and stir well.
7 . Ready made masala for stuffing is available in the market.
8.  Tasty yummy mango gunda pickle is ready to store for one year.
9 .  This pickle can be served with thepla, muthiya, khichadi, dhokla etc.
.








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Wednesday, 9 May 2018

gujarati recipe top indian gujarati recipe Kesar Almond Barfi (Thakorji Samagri) - by bela



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 Kesar Almond Barfi (Thakorji Samagri)
 - by bela 













Ingredients   :-  
 almonds - 1 cup (coarsely crushed)
ghee - 2 tbsp. 
mavo (khoya) - 2 cups
sugar - 1 - cup
milk - 1/4 cup
cardamom - 5 - 6 (powdered)
kesar (saffron) - 1/2 tsp. (dissolved in milk)

 
         
Method

 1 . Soak almonds in warm water for a few minutes and peel them
 2 . Grind into a coarse powder after they dry up.
 3 . Add ghee in a kadai and roast mavo untilit gives aroma and changes colour.
 4 . Add sugar and milk in a kadai and boil and add kesar.
 5 . After it thickens add mavo and almonds and mix thoroughly.
 6 . Keep stirring until the ghee separates and add cardamom powder.
 7 . Grease a plate and spread it evenly .
 8 . Cut into pieces after it cools down.

 



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gujarati recipe top indian gujarati recipe Kalakand (Thakorji Samagri) - by bela



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 Kalakand (Thakorji Samagri) - by bela 












Ingredients   :-  
Milk powder - 3 cups
ghee - 3/4 cup
sugar - 1 - cup
water - 1/4 cup
cardamom - 5 - 6 (powdered)

 
         
Method

 1 . Add ghee and water into milk powder and knead a soft dough.
 2 . Mix water into sugar and prepare syrup.
 3 . When it starts boiling add the dough and keep stirring on high flame and after a while
      lower the flame.
 4 . Keep stirring until the ghee separates.
 5 . Grease a plate and spread it evenly .
 6 . Cut into pieces after it cools down.

 Pl note - To make mango Kalakand add mango juice into the sugar syrup.



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top indian gujarati recipe Cauliflower Pulao - by bela



top indian gujarati recipe 
Cauliflower Pulao - by bela




Ingredients  
 :- 
   basmati rice - 2 cups
  chopped tomatoes - 1/ 2 cup
  cauliflower - 250 gms 
  chopped onions - 1 cup
  slit green chilly  - 3 - 4 
   Edible oil - 2 table-spoons
  salt - as per taste
  cloves - 3 - 4
  cinnamon 1/2 inch

                                                                                                                  Method- 

  1 . Add salt,few drops of oil and cook rice (par boiled) remove excess water through sieve and
       keep aside.
  2 . Chop and rinse cauliflower thoroughly.
  3 . Heat oil in a pan add cumin seeds, cloves, cinnamon add onions and saute until it turns pink.

  4 . Add cauliflower and cook until it softens a bit then add tomatoes and salt.
  5 . Then add cooked rice and cook on low flame for about 10 minutes.
  6 .  Serve it hot with kadhi and papad.






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