onion bhaji onion bhajiya onion pakoda kanda bhajiya #gujaratifood #food
onion bhaji onion bhajiya onion pakoda kanda bhajiya #gujaratifood #food
garlic Gujarati kadhi full recipe video #gujaratifood #gujaratieatsdotcom
patra recipe Indian street food Gujarati food #gujaratifood #indianstreetfoodrecipes #food
पात्रा (Gujarati Patra) पात्रा गुजरात और महाराष्ट्र का एक बेहद …
पात्रा (Gujarati Patra)
पात्रा गुजरात और महाराष्ट्र का एक बेहद लोकप्रिय, स्वादिष्ट और पारंपरिक फरसाण (नाश्ता) है। अरबी के पत्तों पर बेसन और खट्टे-मीठे मसालों का पेस्ट लगाकर, उन्हें रोल करके …उबाला और फिर तड़का लगाया जाता है, जिससे इसका हर टुकड़ा ज़ायकेदार बनता है।
सामग्री:
• अरबी के पत्ते (साफ धुले हुए)
• बेसन (चने का आटा)
• इमली का पल्प (खट्टापन के लिए)
• गुड़ (मीठापन के लिए)
• अदरक-हरी मिर्च का पेस्ट
• मसाले: हल्दी, लाल मिर्च पाउडर, धनिया-जीरा पाउडर, हींग और नमक
• तड़के के लिए: तेल, राई, सफेद तिल, कढ़ी पत्ता और हींग
• सजावट के लिए: कद्दूकस किया हुआ ताजा नारियल और हरा धनिया
बनाने की विधि:
१. सबसे पहले इमली के पल्प में गुड़, अदरक-मिर्च पेस्ट, नमक और सभी सूखे मसाले मिलाएं। फिर बेसन डालकर एक गाढ़ा और चिकना पेस्ट तैयार करें।
२. अरबी के पत्तों की पीछे की मोटी नसें चाकू से हटा दें। एक बड़ा पत्ता उल्टा रखें और उस पर बेसन का पेस्ट अच्छी तरह फैलाएं। इसके ऊपर दूसरा पत्ता रखेShow More
Mung Bean Curry (Mag nu Shaak) #gujaratifood #indianstreetfoodrecipes #food
## Mung Bean Curry (Mag nu Shaak) This traditional Gujarati dish is a …
## Mung Bean Curry (Mag nu Shaak)
This traditional Gujarati dish is a wholesome, protein-rich staple known for its subtle sweetness and warming spices. It is typically enjoyed with rotli or …rice.
### Ingredients
* **1 cup** Whole green mung beans (soaked for 4–6 hours or overnight)
* **2 tbsp** Oil
* **1 tsp** Mustard seeds
* **1 tsp** Cumin seeds
* **¼ tsp** Asafoetida (Hing)
* **1** Green chili, slit
* **1 tsp** Ginger-garlic paste
* **½ tsp** Turmeric powder
* **1 tsp** Red chili powder
* **1 tsp** Coriander-cumin powder (Dhana Jeera)
* **1 tbsp** Jaggery or sugar (to taste)
* **Salt** to taste
* **Fresh coriander** for garnish
* **Lemon juice** for tanginess
### Instructions
1. **Pressure Cook:** Drain the soaked mung beans and pressure cook with 2 cups of water and a pinch of salt for 3–4 whistles until soft but not mushy.
2. **Tempering:** Heat oil in a pan. Add mustard seeds; once they crackle, add cumin seeds, asafoetida, and the green chili.
3. **Aromatics:** Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. **Simmer:** Add the cooked mung beans along with their water. Stir in turmeric, red chili powder, coriander-cumin powder, salt, and jaggery.
5. **Finish:** Let it simmer for 5–7 minutes on low heat until the flavors meld and the gravy reaches your desired consistency. Mash a few beans with the back of a spoon to thicken the sauce.
6. **Garnish:** Turn off the heat, squeeze in fresh lemon juice, and garnish generously with chopped coriander.
**Don’t forget to save this recipe for your next meal!**
#GujaratiEatsDotcom #MungBeanCurry #GujaratiFood #HealthyRecipes #IndianCooking #PlantBasedShow More
Aloo pyaaz curry dhaba style #food #gujaratifood #indianstreetfoodrecipes #recipe
**Aloo Pyaaz Dhaba Style** Experience the rustic, bold flavors of a …
**Aloo Pyaaz Dhaba Style**
Experience the rustic, bold flavors of a roadside dhaba with this spicy and soul-satisfying potato and onion curry. The secret lies in the coarse spices and the …perfect sauté.
**Ingredients**
* 3 medium potatoes (peeled and cubed)
* 2 large onions (thickly sliced)
* 2 tomatoes (finely chopped)
* 2-3 green chilies (slit)
* 1 tbsp ginger-garlic paste
* 1/2 tsp cumin seeds
* 1/4 tsp hing (asafoetida)
* 1 tsp turmeric powder
* 1 tbsp Kashmiri red chili powder
* 1 tbsp coriander powder
* 1/2 tsp garam masala
* 1 tbsp kasuri methi (crushed)
* 3 tbsp mustard oil (or ghee)
* Fresh coriander for garnish
* Salt to taste
**Instructions**
1. Heat oil in a heavy-bottomed pan until smoking, then lower heat and add cumin seeds and hing.
2. Add the potato cubes and fry on medium heat until they develop a golden-brown crust. Remove and set aside.
3. In the same oil, add the sliced onions. Sauté until they turn translucent and slightly charred at the edges.
4. Stir in the ginger-garlic paste and green chilies; sauté for 2 minutes until the raw smell disappears.
5. Add tomatoes and salt. Cook until the oil begins to separate from the masala.
6. Mix in turmeric, red chili powder, and coriander powder. Add a splash of water to prevent the spices from burning.
7. Toss the fried potatoes back into the masala. Cover and cook on low heat for 8-10 minutes until potatoes are tender.
8. Finish with garam masala, kasuri methi, and fresh coriander. Mix well and serve hot with tandoori roti or paratha.
#AlooPyaaz #DhabaStyle #IndianRecipes #ComfortFood #GujaratiEatsDotcom
Save recipes for your next weekend meal!Show More
Kantola Fry (Spine Gourd) sabji #gujaratifood #indianstreetfoodrecipes #food #gujaratieatsdotcom
Crispy and nutritious, **Kantola Fry** (Spine Gourd) is a monsoon …
Crispy and nutritious, **Kantola Fry** (Spine Gourd) is a monsoon favorite that pairs perfectly with dal and rice. This simple stir-fry brings out the natural crunch of the vegetable with …just a few spices.
### Ingredients
* **500g Kantola (Spine Gourd)**, washed and thinly sliced
* **2 tbsp Oil**
* **1/2 tsp Mustard seeds**
* **1/2 tsp Turmeric powder**
* **1 tsp Red chili powder**
* **1 tsp Coriander-cumin powder**
* **Salt to taste**
* **1 tbsp Gram flour (Besan)** for extra crispiness (optional)
* **Fresh coriander** for garnish
### Instructions
1. **Prepare the Kantola:** Trim the ends of the gourds. Slice them into thin rounds or vertical strips. If the seeds are tough, remove them; otherwise, keep them for extra texture.
2. **Sauté:** Heat oil in a wide pan. Add mustard seeds and let them crackle.
3. **Cook:** Add the sliced kantola and turmeric. Mix well, cover, and cook on low heat for 5–7 minutes until they soften slightly.
4. **Crisp up:** Remove the lid and add red chili powder, coriander-cumin powder, and salt. If using, sprinkle the gram flour now to coat the slices.
5. **Final Fry:** Increase the heat to medium and sauté for another 8–10 minutes, stirring occasionally, until the edges are golden brown and crispy.
6. **Finish:** Garnish with fresh coriander and serve hot.
Save recipes for your next rainy day meal!
#GujaratiEatsDotcom #KantolaFry #SpineGourd #MonsoonRecipes #IndianSideDish #HealthyEatingShow More
5 tips to make fluffy puri #gujaratifood #indianstreetfoodrecipes #food
पूरी को एकदम फूला हुआ और नरम बनाने के लिए यहाँ 5 बेहतरीन टिप्स दिए गए …
पूरी को एकदम फूला हुआ और नरम बनाने के लिए यहाँ 5 बेहतरीन टिप्स दिए गए हैं:
1. आटे का सख्त होना (Firm Dough):
पूरी का आटा हमेशा रोटी के आटे …से थोड़ा सख्त (tight) गूंथें। अगर आटा नरम होगा, तो पूरियां ज्यादा तेल सोखेंगी और फूलेंगी नहीं।
2. सूजी का उपयोग (Add Semolina):
आटा गूंथते समय उसमें 1-2 चम्मच सूजी (Rava) मिला दें। इससे पूरियां लंबे समय तक फूली रहती हैं और थोड़ी कुरकुरी बनती हैं।
3. तेल का सही तापमान (Oil Temperature):
पूरी तलते समय तेल अच्छी तरह गरम होना चाहिए। अगर तेल ठंडा होगा, तो पूरी तेल पी लेगी। तेल से हल्का धुआं निकलने लगे, तब पूरी डालें।
4. बेलने का तरीका (Even Rolling):
पूरी को हर तरफ से एक समान (even) बेलें। अगर पूरी कहीं से मोटी या कहीं से पतली होगी, तो वह ठीक से नहीं फूलेगी। साथ ही, बेलते समय सूखे आटे के बजाय थोड़े तेल का उपयोग करें।
5. हल्का दबाव दें (Gentle Press):
पूरी को तेल में डालने के बाद उसे कलछी (spatula) से हल्का सा दबाएं। इससे पूरी के अंदर हवा भरती है और वह तुरंत गुब्बारे की तरह फूल जाती है।
#GujaratiEatsDotcom
#tips
#kitchenhacksShow More
vaghareli khichdi #gujaratifood #indianstreetfoodrecipes #food #recipe #gujaratieatsdotcom
वघारेली खिचड़ी (Vaghareli Khichdi) वघारेली खिचड़ी गुजरात का एक …
वघारेली खिचड़ी (Vaghareli Khichdi)
वघारेली खिचड़ी गुजरात का एक आरामदायक और पौष्टिक व्यंजन है। सादी खिचड़ी को मसालों और सब्जियों के तड़के (वघार) के साथ एक नया रूप दिया जाता है, …जो इसे स्वाद में लाजवाब और सेहत के लिए उत्तम बनाता है।
सामग्री:
• चावल और मूंग दाल (बराबर मात्रा में भिगोए हुए)
• बारीक कटी सब्जियां (आलू, मटर, गाजर, गोभी)
• अदरक-लहसुन-हरी मिर्च का पेस्ट
• तड़के के लिए: राई, जीरा, हींग, कढ़ी पत्ता और खड़े मसाले (लौंग, दालचीनी)
• मसाले: हल्दी, लाल मिर्च पाउडर, नमक
• घी या तेल
• ताज़ा हरा धनिया
बनाने की विधि:
१. सबसे पहले चावल और दाल को धोकर प्रेशर कुकर में हल्दी और नमक के साथ जरूरत अनुसार पानी डालकर ३-४ सीटी आने तक पका लें।
२. एक कड़ाही में घी या तेल गरम करें और उसमें राई, जीरा, हींग, कढ़ी पत्ता और खड़े मसालों का तड़का लगाएं।
३. अब प्याज, अदरक-मिर्च पेस्ट और सभी सब्जियां डालकर हल्का नरम होने तक भूनें।
४. इसमें लाल मिर्च पाउडर और हल्का सा नमक (सब्जियों के लिए) डालकर अच्छी तरह मिलाएं।
५. अब पकी हुई खिचड़ी को इस तड़के में डालें और धीमी आंच पर २-३ मिनट तक अच्छी तरह मिलाएं।
६. ऊपर से बारीक कटा हरा धनिया और एक चम्मच घी डालकर गरमा-गरम परोसें।
कढ़ी, पापड़ और लहसुन की चटनी के साथ इस तृप्तिदायक वघारेली खिचड़ी का आनंद लें!
#VaghareliKhichdi #GujaratiFood #ComfortFood #HealthyEating #GujaratiEatsDotcomShow More
batata vada batata bhajiya full recipe #gujaratifood #indianstreetfoodrecipes
Batata Vada (Spiced Potato Fritters)** **Ingredients** * **For the …
Batata Vada (Spiced Potato Fritters)**
**Ingredients**
* **For the Potato Filling:**
* 4 large potatoes (boiled, peeled, and mashed)
* 2 green chilies (finely chopped)
…* 1 tsp ginger-garlic paste
* 1/2 tsp mustard seeds
* 1/4 tsp turmeric powder
* A pinch of asafoetida (hing)
* 8-10 curry leaves
* 2 tbsp fresh cilantro (chopped)
* Salt to taste
* 1 tsp lemon juice
* **For the Batter:**
* 1.5 cups gram flour (besan)
* 1/4 tsp turmeric powder
* A pinch of baking soda
* Salt to taste
* Water (as needed)
* **Oil for deep frying**
**Instructions**
1. **Prepare the Filling:** Heat 1 tbsp oil in a pan. Add mustard seeds, curry leaves, and hing. Once they crackle, add ginger-garlic paste and green chilies. Sauté for a minute.
2. Add turmeric and mashed potatoes. Mix well with salt and lemon juice. Stir in cilantro, then let the mixture cool. Shape into small round balls.
3. **Make the Batter:** In a bowl, whisk gram flour, turmeric, salt, and baking soda. Gradually add water to create a thick, smooth consistency that coats the back of a spoon.
4. **Fry:** Heat oil in a deep kadai. Dip each potato ball into the batter, ensuring it is fully coated.
5. Gently drop into hot oil and fry on medium heat until golden brown and crispy. Drain on paper towels.
**Caption**
Golden, crispy, and bursting with spiced potato goodness—there is nothing quite like a hot Batata Vada! Perfect for tea-time or tucked into a soft bun as Vada Pav. 🥔✨
**Ingredients:** Potatoes, green chilies, ginger-garlic paste, mustard seeds, turmeric, curry leaves, cilantro, besan (gram flour), and lemon juice.
**Short Recipe:** Sauté spices and aromatics, mix with mashed potatoes, and form into balls. Dip in a seasoned gram flour batter and deep fry until golden. Serve hot with chutney!
Which chutney do you pair these with? Save these recipes for your next snack craving!
#BatataVada #IndianSnacks #StreetFood #TeaTime #GujaratiEatsDotcomShow More
Batata Ring Bhajiya (Crispy Potato Rings) #gujaratifood #food #indianstreetfoodrecipes
Batata Ring Bhajiya (Crispy Potato Rings)** **Ingredients** * …
Batata Ring Bhajiya (Crispy Potato Rings)**
**Ingredients**
* **Main:**
* 3 large potatoes (peeled and sliced into thin rings)
* **For the Batter:**
* 1.5 cups gram …flour (besan)
* 2 tbsp rice flour (for extra crispiness)
* 1 tsp red chili powder
* 1/4 tsp turmeric powder
* 1/2 tsp carom seeds (ajwain)
* A pinch of asafoetida (hing)
* 2 tbsp fresh cilantro (finely chopped)
* Salt to taste
* Water (as needed)
* **Oil for deep frying**
**Instructions**
1. **Prepare Potatoes:** Peel the potatoes and slice them into thin, even rings. Soak them in cold water for 10 minutes to remove excess starch, then pat them completely dry with a kitchen towel.
2. **Make the Batter:** In a large bowl, whisk together besan, rice flour, chili powder, turmeric, ajwain, hing, cilantro, and salt. Slowly add water, whisking continuously until you have a thick, smooth batter that can coat the potato slices evenly.
3. **Coating:** Heat oil in a deep pan on medium-high heat. Dip each potato ring into the batter one by one, ensuring both sides are well-covered.
4. **Fry:** Gently slide the coated rings into the hot oil. Fry in batches until they turn golden brown and crispy on both sides.
5. **Serve:** Drain on a paper towel and sprinkle with a little chaat masala if desired. Serve hot with green chutney or masala chai.
**Caption**
Nothing beats the crunch of perfectly fried Batata Ring Bhajiya on a rainy afternoon! These thin, crispy potato slices coated in a spiced gram flour batter are the ultimate comfort food. 🥔🔥
**Ingredients:** Potatoes, besan, rice flour, red chili powder, carom seeds, turmeric, hing, cilantro, and salt.
**Short Recipe:** Slice potatoes into thin rings and dry them. Make a thick batter of besan and spices. Dip the rings into the batter and deep fry until golden and crisp. Pair with your favorite spicy chutney!
Do you prefer these with ketchup or green chutney? Save these recipes for your next tea-time treat!
#Bhajiya #PotatoFritters #TeaTimeSnacks #CrispyOrients #GujaratiEatsDotcomShow More
Masala Rice (Vagharelo Bhaat) #food #gujaratifood #indianstreetfoodrecipes
## Masala Rice (Vagharelo Bhaat) Transform your leftover rice into a …
## Masala Rice (Vagharelo Bhaat)
Transform your leftover rice into a fragrant, spiced meal in minutes. This one-pot wonder is the ultimate comfort food.
### Ingredients
* **Cooked Rice:** 3 cups (cold/leftover …works best)
* **Aromatics:** 1 medium onion (sliced), 1 tsp ginger-garlic paste, 2 green chilies
* **Vegetables:** ½ cup green peas, 1 small carrot (diced)
* **Whole Spices:** 1 tsp mustard seeds, 1 tsp cumin seeds, 1 sprig curry leaves, 1 cinnamon stick
* **Powdered Spices:** ½ tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, salt to taste
* **Finish:** 2 tbsp oil/ghee, fresh coriander, squeeze of lemon
### Instructions
1. **Temper:** Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, cinnamon, and curry leaves. Let them sizzle.
2. **Sauté:** Add onions and green chilies. Sauté until translucent, then stir in the ginger-garlic paste.
3. **Steam:** Toss in the peas and carrots. Cover and cook for 3-4 minutes until slightly tender.
4. **Spice:** Add turmeric, red chili powder, and salt. Mix well on low heat to avoid burning the spices.
5. **Combine:** Add the cooked rice. Gently toss to coat every grain with the masala. Sprinkle garam masala and lemon juice.
6. **Finish:** Garnish with plenty of fresh coriander. Serve hot with chilled raita or papad.
Love a quick meal transformation? Save this recipe for your next busy weeknight and drop a “❤️” in the comments if you love spicy rice!
#MasalaRice #QuickMeals #IndianCuisine #LeftoverMakeover #GujaratiEatsDotcomShow More
Parvar Bataka Nu Shaak #gujaratifood #food #indianstreetfoodrecipes
## Parvar Bataka Nu Shaak A classic Gujarati stir-fry featuring …
## Parvar Bataka Nu Shaak
A classic Gujarati stir-fry featuring pointed gourd (parvar) and potatoes, perfectly spiced for a wholesome meal.
### Ingredients
* **Vegetables:** 250g Parvar (pointed gourd, sliced lengthwise), 2 …medium Potatoes (peeled and wedged)
* **Tempering:** 2 tbsp Oil, 1 tsp Mustard seeds, 1 tsp Cumin seeds, ¼ tsp Hing (asafoetida)
* **Spices:** ½ tsp Turmeric powder, 1.5 tsp Coriander-cumin powder (Dhaniya-jeera), 1 tsp Red chili powder, Salt to taste
* **Garnish:** Fresh coriander, 1 tsp Jaggery (optional for authentic Gujarati taste)
### Instructions
1. **Prep:** Wash the parvar, scrape the skin slightly, and slice into thin long strips. Cut potatoes into similar sized wedges.
2. **Temper:** Heat oil in a pan. Add mustard seeds and cumin seeds. Once they crackle, add the hing.
3. **Sauté:** Add the potatoes and parvar to the pan. Stir well to coat with oil.
4. **Season:** Add turmeric and salt. Cover and cook on low flame for 8-10 minutes, stirring occasionally until the vegetables are 80% tender.
5. **Spice:** Add the coriander-cumin powder and red chili powder (and jaggery if using). Mix gently so the vegetables don’t mush.
6. **Finish:** Cook uncovered for another 3-5 minutes until the edges are slightly crisp. Garnish with fresh coriander and serve with hot rotlis.
Looking for more everyday dinner inspiration? Save this recipe for your next grocery run and let us know your favorite vegetable pairing in the comments!
#ParvarBataka #GujaratiFood #HealthyEating #SabziRecipe #GujaratiEatsDotcomShow More
Authentic Rajasthani Dal Bati Recipe | Traditional Marwadi Thali #Shorts #gujaratifood
Rajasthani Dal Bati banane ka sabse asaan tarika! Ghar par banaye …
Rajasthani Dal Bati banane ka sabse asaan tarika! Ghar par banaye halwai jaisi khasta bati aur chatpati dal.
Ingredients:
Bati ke liye: Gehu ka aata (2 cup), Suji (1/4 cup), Ghee (1/4 …cup), Ajwain, Namak, Baking powder (chutki bhar).
Dal ke liye: Mix dal (Arhar, Chana, Moong, Urad), Tamatar, Adrak-Mirch paste, Jeera, Hing, Lal mirch, Haldi, Dhaniya powder, Garam masala.
Short Recipe:
Aate mein ghee, ajwain aur namak milakar sakht aata goond lein. Choti balls banakar 15-20 min dhimi aanch par bati oven ya cooker mein sekhein.
Dal ko ubaal lein. Ek kadhai mein ghee garam karke jeera, hing aur masalon ka tadka taiyar karein.
Ubali hui dal ko tadke mein milayein aur 5 min pakayein.
Bati ko ghee mein acche se dip karein aur garma-garam dal ke saath serve karein.
Save recipes and share your feedback!
#RajasthaniFood #DalBati #TraditionalRecipe #IndianCuisine #GujaratiEatsDotcomShow More
Kathiyawadi Shaak Dhokli #gujaratifood #gujaraticooking #food #gujaratieatsdotcom
Kathiyawadi Shaak Dhokli Ingredients: For Dhokli: 1 cup Besan (gram …
Kathiyawadi Shaak Dhokli
Ingredients:
For Dhokli:
1 cup Besan (gram flour), 1/4 tsp turmeric, 1/2 tsp red chili powder, pinch of ajwain, salt to taste, 1 tsp oil, and water for dough.
For …Curry:
2 cups buttermilk (chaas), 1 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp hing, 1 tsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp coriander-cumin powder, and fresh coriander for garnish.
Instructions:
Mix dhokli ingredients to form a firm dough. Roll into thin strips and cut into small diamonds or squares.
In a pan, heat oil and add mustard seeds, cumin, hing, and ginger-garlic paste.
Pour in the buttermilk and bring to a gentle boil while stirring constantly to prevent curdling.
Add the spices (chili, turmeric, coriander-cumin powder).
Slide the dhokli pieces into the boiling curry. Cover and cook for 7–10 minutes until the dhokli is soft and the gravy thickens.
Garnish with fresh coriander and serve hot with rotlo or paratha.
Save recipes for your next meal!
#ShaakDhokli #GujaratiFood #Kathiyawadi #ComfortFood #GujaratiEatsDotcomShow More
Sukhi Aloo Sabji (Dry Potato) #gujaratifood #gujaraticooking #food #recipe
## Sukhi Aloo Sabji (Dry Potato) This simple, spiced dry potato dish …
## Sukhi Aloo Sabji (Dry Potato)
This simple, spiced dry potato dish is a staple comfort food that pairs perfectly with warm rotis or dal rice.
### Ingredients
* **3-4 medium potatoes**, …peeled and cubed
* **2 tbsp oil**
* **1 tsp cumin seeds (jeera)**
* **1/2 tsp turmeric powder**
* **1 tsp red chili powder**
* **1 tsp coriander powder**
* **Salt** to taste
* **Fresh cilantro**, chopped for garnish
### Instructions
1. Heat oil in a pan and add cumin seeds until they sizzle.
2. Add the cubed potatoes and sauté on medium heat for 2-3 minutes.
3. Lower the heat and stir in the turmeric, chili powder, coriander powder, and salt.
4. Cover and cook on low heat, stirring occasionally, until the potatoes are tender and golden brown (about 10-12 minutes).
5. Garnish with fresh cilantro before serving.
Love this quick comfort meal? **Save this recipe** for your next busy weeknight!
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