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Tuesday, 12 June 2018

top indian gujarati recipe Moong Daal Vada - by bela




 top indian gujarati recipe 

Moong Daal Vada - by bela 










Ingredients  :-

 Moongdaal – 4 cups
chopped onion - 1 cup
chopped mint leaves  - 1 tsp.
Ginger - chilly   paste –two tea-spoons 
Edible oil - for deep frying  
Salt -as per taste
Turmericpowder - 1/4 teaspoon
coriander powder - 1 tsp
Asafoetida - 1/2 teaspoon
Baking soda - 1/4 tsp.








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

Method-

  1.  Soak moong daal  (three hours)
  2.  Grind it into a coarse paste upto a thick consistensy .
  3.  Mix 1/4 tsp. baking soda in 2 tsp. of water, mix properly and pour into the batter.
  4. Add salt , turmeric and coriander powder, asafoetida , chopped onions , ginger - chilly paste , mint leaves and mix properly .
  5. Heat oil in a deep frying pan .
  6. Mix it properly and make daal wada .
  7. Serve it with green chutney , tomato ketchup , deep fried green chillies and sliced onions . 


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

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


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Monday, 11 June 2018

gujarati recipe top indian gujarati recipe Street Food Authentic Chole Bhature - by bela

gujarati recipe

                top  indian gujarati recipe
 Street Food Authentic Chole Bhature - by bela




 


Pakwan Chole Bhature
SURAT 








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top indian gujarati recipe Gunda Nu Athanu (Pickle) - by bela

gujarati recipe

top  indian gujarati recipe
Gunda Nu Athanu (Pickle) - by bela


Bafela Gunda Nu Athanu 




    Ingredients   
:- 
  Gunda (gum Berry) - 1 kg.
  Rajapuri mangoes -  2  large
  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 . Boil water in a vessel and add gunda into the boiling water.
 2 . Peel and grate one rajapuri mango.
 3 . Drain the water from gunda through a sieve.
 4 . Remove seeds from gunda. Apply salt on your fingers while removing the seeds as they
      are very sticky.
 5 . Mix all the above ingredients to make methia sambhar. 
 6 . Add methia sambhar, oil, turmeric poiwder into the grated mango and mix well.
 7 . Stuff the mixture in the gunda and put in an air tight jar.
 8 . Add oil into the jar until it covers the gunda and remains upto half inch above it.
 9 . Peel and chop one rajapuri mango add salt and turmeric powder and store in a jar few days
      before making the pickle. Add one cup of sour water into the pickle.
10 . Add ascetic acid and stir well.
11 . Ready made masala for stuffing is available in the market.
12 .  Tasty yummy bafela gunda pickle is ready to store for one year.
13 .  This pickle can be served with thepla, muthiya, khichadi, dhokla etc.
.








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