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Showing posts with label RECIPES FROM GUJARAT. Show all posts
Showing posts with label RECIPES FROM GUJARAT. Show all posts

Friday, October 13, 2006


The Gujarati Kadhi is a hot-sweet concoction and not very thick. It is most loved because of its unique taste and also because of its consistency. You can just drink it. The kadhi goes well with the Khichdi.

Yoghurt - 2 cups
Gram flour (Besan) - 2 tbsp
Ginger – A small piece
Green chillies - 2
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilly- 1 (broken into pieces)
Asafetida – a pinch
Curry leaves – 1 sprig
Salt as per taste
Sugar - 2 tsp
Coriander leaves for garnishing

Grate the ginger and finely chop the chillies, alternatively you can even slice them.
In a vessel, Mix the yogurt and gram flour, ensure that there are no lumps formed, now add the grated ginger, chopped green chillies, curry leaves, sugar and salt. Now mix water and dilute this mixture. The Gujarati Kadhi is not very thick, it is usually very thin. Heat this mixture on low flame till it comes to a boil.
In a pan, heat the ghee, add the mustard seeds and when it begins to crackle, add the cumin seeds. Add the asafetida, red chilli broken into halves, and fry on low heat for a few seconds. Add the curry leaves and then pour this over the Kadhi. Finally garnish with finely chopped coriander leaves before serving.

Tuesday, February 22, 2005


The Pudla is like a gram flour Dosa made by the Gujaratis. Its usually an instant menu in most households. The picture of the Pudla in my blog is a flatter version as I feel if flat the Pudla gets cooked well and we dont get the raw gram flour smell. But usually the Pudla traditionally is a bit thicker something like our Uttappam.
2 cups – Gram flour (Besan)
1 Onion, very finely chopped
Finely chopped Ginger – 1 tbsp
Finely chopped Green Chilly – 1tbsp
Salt as required
Chilly powder as required
Coriander leaves
Take a vessel and put the Besan in it. Add 1 cup water and stir to make a smooth batter. Add the salt, chilly powder, onion, ginger, chopped green chillies and finely chopped coriander leaves. Mix well and set aside for 15 minutes.
Take a non stick tava, put one teaspoon of oil and spread it evenly on it. Keep the gas on a low flame. Stir the batter once and pour a ladle full of batter onto the Tava. Either spread it in a round fashion with the ladle as you do for dosa or tilt the pan to spread it (like making a crepe).
Cover and cook for 3 minutes. Turn over and cook, uncovered, until it becomes golden.
Repeat with remaining batter, stirring before using.
Remember that if you are doing the crepe method of tilting the tava. The flame should be low and the tava shouldn’t be very hot so you should keep sprinkling water after every pudla is done.
Enjoy the hot Pudlas with green coriander Chutney or Tomato Sauce.


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