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Books > History > Cookery > Taste of Gujarat (A Feast of Mouth - Watering Vegetarian Recipes)
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Taste of Gujarat (A Feast of Mouth - Watering Vegetarian Recipes)
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Taste of Gujarat (A Feast of Mouth - Watering Vegetarian Recipes)
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Description
Introduction

Gujarati cuisine is a vegetarian gourmet’s dream come true. It is true vegetarian wonder with complete nutrition derived from vegetables prepared in innumerable variations and subtle flavoured with spices. The food like the Gujaratis themselves is simple, practical and down to earth. Gujarati cuisine is primarily vegetarian, the main reason being the influence of Jainism.

For the taste of traditional Gujarati Cuisine, one has try the typical Gujarati thali that consists of one variety each of dal and kadhi, two to three vegetables and salad, savories, sweet, puris or phulka rotis, rice, chutneys, pickle and papads. Lunch in a Gujarati home is a feast everyday. Food is mildly flavoured and is pepped up with plenty of hot pickles and chutneys. The savouries or snacks like khaman dhokla or khandavi which are served with the thali are called “Farsan”. Sweets are an inevitable part of a Gujarati menu. A Gujarati lunch is generally served with a glass of Chhaas (butter milk). The Gujaratis generally prefer a light dinner, which consists of theplas and pickles or kadhi and khichdi or handvo or bhakri and one vegetable with gravy.

The cuisine in South Gujarat is spicy where green chillies add life to the food. They use more sugar in their cooking and as a result the cuisine has a sweet tangy flavor.

In Gujarat during winter when green vegetables are available in plenty a delicious vegetable medley called ‘Undhiya’ is made using potatoes, brinjal, green beans and fenugreek leaf dumplings. This book contains favourite Gujarati recipes all of which have been tried and tested to perfection.

Enjoy the ‘Taste of Gujarat’!

 

Contents

 

Introduction 5
Uniqueness of Gujarati Khaana 7
Names of Ingredients 8
Snacks 13
Stuffed Khandvi 14
Khata Dhokla 16
Instant Khaman Dhokla 18
Dakor na Gota 21
Bataka Vada 22
Patra 24
Khaman Dhokla (from channa dal) 26
Bhelpuri 28
Methi na Muthia Fried 31
Amiri Khaman 32
Pattise 34
Pani Puri 36
Sev Puri 38
Ragda Pattise 40
Muthia Bafela (Steamed) 42
Kadhi and Dal 44
Gol Kadhi 45
Dapka Kadhi 46
Khati Mithi Dal 49
Gujarati Dal 50
Gujarati Kadhi 52
Panchkuti Dal 53
Vegetables 54
Rajwadi Bataka nu Shak 55
Undhiya 56
Vaingan vatana Nu Shak 60
Bhindi Stuffed 62
Vaingan Katri 64
Tameta ni Katri 66
One Meal Dish 69
Khichadi 70
Dal Dhokli 72
Makai ni Khichdi 75
Handvo 76
Chutneys 79
Chundo 80
Red Garlic chutney 81
Green Mint Chutney 82
Green Coriander Chutney 83
Date Tamarind Chutney 84
Rotis 85
Masala Puris 86
Methi Masala Puri 86
Methi Thepia 87
Masala Thepla 87
Bhakri 88
Drinks 89
Chhaas 90
Veghareli Chhaas 91
Panha 92
Sweets 93
Mohan Thal 94
Basundi 97
Doodhino Halwo 98
Kesari Shrikhand 100
Amrakhand 101
Fruit Shrikhand 102
Wedhami 103

Sample Page


Taste of Gujarat (A Feast of Mouth - Watering Vegetarian Recipes)

Item Code:
NAJ727
Cover:
Paperback
Edition:
2011
ISBN:
9788186004951
Language:
English
Size:
5.0 inch x 7.0
Pages:
103 (10 Color and Throughout B/W Illustrations)
Other Details:
Weight of the Book: 100 gms
Price:
$11.00
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Introduction

Gujarati cuisine is a vegetarian gourmet’s dream come true. It is true vegetarian wonder with complete nutrition derived from vegetables prepared in innumerable variations and subtle flavoured with spices. The food like the Gujaratis themselves is simple, practical and down to earth. Gujarati cuisine is primarily vegetarian, the main reason being the influence of Jainism.

For the taste of traditional Gujarati Cuisine, one has try the typical Gujarati thali that consists of one variety each of dal and kadhi, two to three vegetables and salad, savories, sweet, puris or phulka rotis, rice, chutneys, pickle and papads. Lunch in a Gujarati home is a feast everyday. Food is mildly flavoured and is pepped up with plenty of hot pickles and chutneys. The savouries or snacks like khaman dhokla or khandavi which are served with the thali are called “Farsan”. Sweets are an inevitable part of a Gujarati menu. A Gujarati lunch is generally served with a glass of Chhaas (butter milk). The Gujaratis generally prefer a light dinner, which consists of theplas and pickles or kadhi and khichdi or handvo or bhakri and one vegetable with gravy.

The cuisine in South Gujarat is spicy where green chillies add life to the food. They use more sugar in their cooking and as a result the cuisine has a sweet tangy flavor.

In Gujarat during winter when green vegetables are available in plenty a delicious vegetable medley called ‘Undhiya’ is made using potatoes, brinjal, green beans and fenugreek leaf dumplings. This book contains favourite Gujarati recipes all of which have been tried and tested to perfection.

Enjoy the ‘Taste of Gujarat’!

 

Contents

 

Introduction 5
Uniqueness of Gujarati Khaana 7
Names of Ingredients 8
Snacks 13
Stuffed Khandvi 14
Khata Dhokla 16
Instant Khaman Dhokla 18
Dakor na Gota 21
Bataka Vada 22
Patra 24
Khaman Dhokla (from channa dal) 26
Bhelpuri 28
Methi na Muthia Fried 31
Amiri Khaman 32
Pattise 34
Pani Puri 36
Sev Puri 38
Ragda Pattise 40
Muthia Bafela (Steamed) 42
Kadhi and Dal 44
Gol Kadhi 45
Dapka Kadhi 46
Khati Mithi Dal 49
Gujarati Dal 50
Gujarati Kadhi 52
Panchkuti Dal 53
Vegetables 54
Rajwadi Bataka nu Shak 55
Undhiya 56
Vaingan vatana Nu Shak 60
Bhindi Stuffed 62
Vaingan Katri 64
Tameta ni Katri 66
One Meal Dish 69
Khichadi 70
Dal Dhokli 72
Makai ni Khichdi 75
Handvo 76
Chutneys 79
Chundo 80
Red Garlic chutney 81
Green Mint Chutney 82
Green Coriander Chutney 83
Date Tamarind Chutney 84
Rotis 85
Masala Puris 86
Methi Masala Puri 86
Methi Thepia 87
Masala Thepla 87
Bhakri 88
Drinks 89
Chhaas 90
Veghareli Chhaas 91
Panha 92
Sweets 93
Mohan Thal 94
Basundi 97
Doodhino Halwo 98
Kesari Shrikhand 100
Amrakhand 101
Fruit Shrikhand 102
Wedhami 103

Sample Page


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