The Indian Weekender, 04 June 2021
Weekly Kiwi-Indian publication printed and distributed free every Friday in Auckland, New Zealand
Weekly Kiwi-Indian publication printed and distributed free every Friday in Auckland, New Zealand
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<strong>The</strong> <strong>Indian</strong> <strong>Weekender</strong> Friday, <strong>June</strong> 4, <strong>2021</strong><br />
FEATURES 17<br />
Healthy cooking every day<br />
A<br />
collection of recipes from Gujarati cuisine that are not just easy but also delicious<br />
to cook and eat. If you are a lover of Gujarati food but don't know how to cook the<br />
cuisine, try out recipes from this amazing list. Gujarati recipes are known for its<br />
hearty and flavourful breakfast recipes.<br />
Gujrati Recipes<br />
Lighter Takes<br />
& Easy Tips<br />
Saragva nu lot valu shaak<br />
(Drumsticks cooked in curd curry)<br />
Batata Nu Rasa Valu Shaak is a traditional<br />
Gujarati style potato curry often<br />
paired with a Gujarati meal. It is a popular<br />
accompaniment to rice, roti and puris.<br />
INGREDIENTS<br />
• 2 Drumstick, cut into pieces and steamed<br />
• 1 tablespoon oil<br />
• 3 Curry leaves<br />
• 1/2 teaspoon Sesame seeds / Til seeds<br />
• 1/4 teaspoon Cumin seeds / jeera<br />
• 1/4 teaspoon Mustard seeds / rai<br />
• 1/2 teaspoon Red chilli powder<br />
• 1/2 teaspoon Turmeric powder<br />
• 1/4 teaspoon Asafoetida (hing)<br />
• 1/2 cup Curd<br />
• 1/2 cup besan / gram flour<br />
Khaman Dhokla<br />
Dhokla is one of the specialities of<br />
Gujarati cuisine and is enjoyed as<br />
a snack. This is an easy-to-make snack<br />
recipe that can be prepared anytime<br />
and is best enjoyed with tempered or<br />
pan-fried green chillies.<br />
Ingredients<br />
• 1 cup gram flour (besan)<br />
• 1 teaspoon sugar<br />
• 1 teaspoon salt<br />
• 1 tablespoon refined oil<br />
• 1 teaspoon mustard seeds<br />
• 11/2 cup water<br />
• 1 3/4 teaspoon lemon juice<br />
• 3/4 teaspoon baking soda<br />
• 15 curry leaves<br />
• 1 teaspoon coconut powder<br />
• For Garnishing<br />
• 4 sliced green chilli<br />
• 1 handful coriander leaves<br />
Method<br />
• To prepare this delicious Khaman Dhokla<br />
recipe, take a glass bowl and add gram<br />
flour, salt, water, lemon juice and baking<br />
soda in it.<br />
• Mix well all these ingredients.<br />
• Allow the batter to ferment for 1-2 hours.<br />
In the meantime, pour boiled water in a<br />
steamer and grease the utensil with oil.<br />
• Pour the dhokla batter in the utensil and<br />
cook on low flame for 15-20 minutes. Check<br />
with knife after 15 minutes by inserting it<br />
inside the dhokla.<br />
• If the knife comes out clean, remove it from<br />
the stove. Allow the dish to cool and then<br />
• Salt to taste<br />
Method<br />
• Make yogurt paste by combining yogurt<br />
with gram flour, turmeric, asafoetida, red<br />
chili powder and salt. Add 1.5 cup water and<br />
beat until thick lumpfree batter is prepared.<br />
• Heat little oil and roast yogurt mixture. Stir<br />
till mixture thickens.<br />
• Add steamed drumsticks to mixture. Cover<br />
and cook for few minutes. Adjust taste with<br />
salt.<br />
• Stir. Add seasoning / tadka made of hot<br />
oil and fried mustard seeds, cumin seeds,<br />
sesame seeds and curry leaves.<br />
• Garnish with coriander leaves. Serve<br />
Saragva (Shing) Nu Lotvalu Shaak along<br />
with Phulka.<br />
cut into pieces.<br />
• For the tempering, heat another pan with oil<br />
in it over moderate flame.<br />
• Once the oil is sufficiently hot, add mustard<br />
seeds, curry leaves and vertically sliced<br />
green chilli. Add 1/2 cup of water in the pan<br />
and allow it to boil.<br />
• On 2-3 boils, squeeze 1/2 lemon, add sugar<br />
and green coriander leaves. If you are<br />
someone who likes it spicy you can add<br />
some finely chopped green chilies to the top<br />
coating.<br />
• You can also make Dhokla sandwich by<br />
layer Dhokla and adding your favourite<br />
sauce to it.<br />
• Turn off the heat and pour the tempering on<br />
the dhokla.<br />
• Transfer the dish to a serving bowl and serve<br />
it with green coriander chutney.<br />
• Khaman Dhokla is best enjoyed when paired<br />
with Faafda and Jalebi. Try this delicious<br />
snack recipe at home with your family and<br />
friends.<br />
Methi Ka <strong>The</strong>pla<br />
How Flour kneaded with methi, ginger,<br />
chilies, herbs and yogurt and made into<br />
crisp paranthas.<br />
Ingredients<br />
• 2 Cups Atta<br />
• 2 Tbsp Oil<br />
• 1 Tbsp Dried Methi<br />
• 2 tsp Salt<br />
• 2 tsp Ginger and Green Chillies (make paste)<br />
• 1 tsp Garlic<br />
• 2 tsp Coriander Powder<br />
Trevti Dal<br />
Ingredients<br />
• 1 cup chana dal<br />
• 1 cup toor daal<br />
• salt as required<br />
• refined oil as required<br />
• 1 cup finely chopped tomato<br />
• 1/4 teaspoon garlic paste<br />
• 1/2 teaspoon lime juice<br />
• 1 1/2 dry red chili<br />
• 1 cup moong dal<br />
• 3 cup water<br />
• 1/2 teaspoon powdered turmeric<br />
• 1 teaspoon cumin seeds<br />
• 1/4 teaspoon ginger paste<br />
• 12 pinch asafoetida<br />
• 1 teaspoon red chilli powder<br />
• 1 tablespoon finely chopped coriander<br />
leaves<br />
Method<br />
• To make this recipe, take a bowl and add<br />
chana dal, moong dal, toor dal. Wash them<br />
well and soak for one hour. Once done,<br />
drain the water and transfer the lentils in a<br />
pressure cooker.<br />
• Add turmeric powder and required amount<br />
of water.<br />
• Pressure cook the dal for 5-7 whistles or<br />
until they becomes tender. <strong>The</strong>n, mash the<br />
lentil. Now, take a pan over medium flame<br />
Rice flour khichu<br />
Craving for a lip-smacking recipe? Try<br />
out Rice Flour Khichu, made with<br />
boiled rice flour, green chilies, cumin<br />
seeds and sesame seeds to give you a brilliant<br />
combination of amazing flavors.<br />
Ingredients<br />
• 2 tablespoon peanut oil<br />
• 2 1/4 cup rice flour<br />
• 1 teaspoon sesame seeds<br />
• 2 teaspoon finely chopped green chillies<br />
• 1 ounce finely chopped spring onions<br />
• salt as required<br />
• 1/7 teaspoon baking soda<br />
• 1 teaspoon cumin seeds<br />
• 3 1/3 cup water<br />
How to make Rice Flour Khichu<br />
• To prepare this recipe, take a pan and place<br />
it on medium flame. Add enough water<br />
along with sesame seeds, cumin seeds,<br />
chopped green chilies, baking soda and<br />
• 1 tsp Sugar<br />
• To knead Yogurt<br />
• As needed Water<br />
Method<br />
• Take all ingredients in a bowl. Mix well.<br />
• Knead the ingredients well with yogurt and<br />
some water.<br />
• Make thin paranthas out of the dough.<br />
• Cook the paranthas from both sides, over<br />
high flame till greenish brown.<br />
• Serve hot.<br />
and heat oil in it.<br />
• Once heated, add cumin seeds, when it<br />
starts crackling add dry red chilli, asafoetida<br />
powder, ginger and garlic paste. Saute them<br />
for few seconds.<br />
• Next, add chopped tomatoes and stir the<br />
mixture.<br />
• Add red chili powder and saute again for<br />
another 3-4 minutes or until the tomatoes<br />
becomes soft. Once done, transfer the<br />
cooked lentils in the mixture along with<br />
water and salt. Mix them well and simmered<br />
for 7 minutes.<br />
• Add lime juice and chopped coriander<br />
leaves. Stir for another few minutes and turn<br />
off the flame.<br />
• Your Trevti Dal is ready.<br />
• Serve hot with pulao or chapati.<br />
salt according to your taste and boil the<br />
mixture for the next 10-12 minutes.<br />
• Now, add the rice flour and stir, as to<br />
prevent any lumps. Cover the mixture<br />
with a lid and let cook for another two<br />
minutes. Add peanut oil and keep stirring<br />
occasionally.<br />
• Transfer Rice Flour Khichu in a serving<br />
dish and enjoy. Normally, Khichu is<br />
prepared with these simple ingredient<br />
mentioned above but you can even add<br />
vegetables and cashews as per your choice.