Gujarati food is very tasty and it has a lot of different spices. It is sweet from sugar, hot from chili, bitter from fenugreek seeds, sour from lemon juice and nutty from peanuts. I got this recipe from my mother who got it from our Gujarati neighbor in Uganda.
- 1 cup toor daal(8oz)
- 1/4 cup raw peanuts(optional)
- 2 med tomato chopped(6oz)
- 1 tsp dhana jeera
- 1/4 tsp haldi (tumeric powder)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp green chilli paste
- 1/2 tsp salt
- 1 tbsp sugar (optional)
- 2 tbsp oil
- 1/4 tsp jeera(cumin) seeds
- 1/4 tsp rye (mustard seeds)
- 1/4 tsp methi (fenugreek seeds)
- 5 curry leaves
- 1 tbsp chopped cilantr0
- juice of 1 lemon
- Rinse daal in cold water and soak it in 6 cups of water for 5 hours or overnight. ( Daal will cook faster if it has been soaked).
- Boil the daal in 2 cups of water, when the daal starts to boil remove it from the heat, drain it and rinse it in cold water(this will remove the gas from the daal).
- Boil it in 4 cups of water, add the chopped tomato, dhana jeera, haldi and green masala. Boil it for about half an hour, the daal will be soft. With a whisk mash the daal.
- Add salt, lemon juice, sugar and peanuts.
- Heat oil in a frying pan, add the rye, methi, jeera and curry leaves. When the rye starts to pop, add this to the daal mix and boil for 15.
- Sprinkle the daal with cilantro before serving.
- Serve the daal with rice, chapatti and vegetable curry.
I found this recipe in the Vancouver Sun – food section. The cake has sliced strawberries with a sweet coconut mixture. The original recipe is from The UBC Bake Shop.
The cake is delicious with coffee or serve it as a desert with ice cream and/or whipped cream.
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup chilled butter
- 1/4 cup flaked or shredded coconut
- 3/4 cup sugar
- 1/4 cup butter
- 1 medium egg
- 1/2 cup milk
- 1 tsp almond extract
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1-1/2 cups sliced fresh strawberries
- Preheat oven to 375 degrees
- Combine flour and sugar.
- Cut in chilled butter and mix in coconut.
- Mix sugar, shortening and egg thoroughly.
- Stir in milk and almond extract.
- Sift together flour, baking powder and salt.
- Stir dry ingredients into butter mixture.
- Turn into greased and floured 9 inch square/round cake pan.
- Top with strawberries and sprinkle with coconut topping.
- Bake for 25 to 35 minutes.
The cake is done when, if you insert a tooth pick in the middle of the cake and the tooth pick comes out clean.
- 2 cups basmati rice
- 1 medium onion
- 1 medium tomato
- 2 potatoes(optional)
- 4 tbsp vegetable oil
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 5 cloves
- 1 inch piece cinnamon stick
- 5 cardamom pods
- 1 tsp dhanajeera(cumin and coriander powder)
- 1/4 tsp haldi(turmeric powder)
- 2 tsp green masala
- 1 cup frozen peas
- 1/ 2 cup yoghurt
- 2 tsp salt
- 2-1/2 cups water
- 1 tsp garam masala
- Rinse the rice in cold water and soak it in the water till you are ready to use.
- Peel and thinly slice the onions, dice the tomatoes and peel and quarter the potatoes.
- In a medium saucepan heat the oil. Add cumin, black pepper cinnamon, cloves, cardamom, and onions. Fry the onions till light golden brown.
- Add the tomatoes, dhana jeera, haldi, green masala, salt yoghurt, and peas. Mix and let it cook on medium- high heat for 5 minutes.
- Add the water. When the water starts to boil add the rice. When this starts to boil, turn the meat to medium cover and cook for 10 minutes. Most of the liquid will be absorbed.
- Sprinkle garam masala and put it in a pre heated 300 degree oven for about 10 minutes.
Serve it with yoghurt and carrot pickle. The rice can be served with chicken tikka or on its own.
Nan Khatia is also called sooji (semolina) biscuit. Nan Khatia is an eggless crispy biscuit that can be served with tea or coffee. It is similar to shortbread.
- 2-1/2 cup white flour
- 1 cup sooji
- 1/2 cup chana flour(gram flour)
- 3/4 cup icing sugar
- 1/2 tsp crushed cardamom
- 1/2 tsp freshly ground nutmeg powder
- 1 cup ghee (clarified butter)
- a few drops of yellow food coloring
- Pre heat oven to 300 degrees.
- In a medium size bowl mix everything together.
- Transfer the mixture onto a work surface and knead well till the dough becomes soft.
- Take a small piece and with you palms roll it in a ball and then flatten it a little. Put it in a greased tray 2 inches apart.
- Mix the food coloring in a teaspoon of water. With your finger tip make a dot in the centre.
- Bake it for 20 minutes or till light brown in color.
You can use chopped almonds and pistachios for decoration instead of food coloring.
A halwa is a type of dessert made from various kinds of fruits, vegetables, grains, nuts and lentils. The ingredients in Halwa are usually grated finely and fried in ghee and sugar. Nuts and milk may also be added. Halwas have the consistency of a very thick pudding. Carrot halwa is made with fresh carrots.
- 2 lbs grated carrots
- 1/2 lb butter
- 1 can condensed milk
- 1/4 tsp nutmeg powder
- 1/2 tsp cardamom seeds crushed
- 1/4 tsp saffron
- 1/4 cup sliced almonds and pistachio
- Melt the butter in a large saucepan.
- Sauté the carrots till there is no liquid left about 15 minutes.
- Add the condensed milk, nutmeg powder, cardamom seeds crushed,and saffron.
- Put the lid on and put the saucepan in the preheated 350 degree oven for half and hour. It should be thick and dry.
- Garnish with almonds and pistachios before serving.
Poppy seeds (regular gray and Indian white type (close up)
Poppy seed is a spice and an oil seed from the opium poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used whole or ground, as an ingredients in many foods and they are pressed to yield poppy seed oil. Opium poppy is native to the Middle East and produces very small slate blue, brown, white or yellow seed that has a nutty flavor and have a crunchy texture.
In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe. It is also used as a garnish to the sweet dishes.