Gujarat 2

GUJARATHI CUISINE

1. GUJARAT THE LAND OF ALL RELIGIONS. NSK NOTES kumars recipe file 1

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3. Special features This is a region of all religion like a Jainism's and Parsees etc. Population of Gujarat is mainly vegetarians, due to the influence of Jains and Buddhists. Except the Parsees and boras(Muslim community). Boras are very famous for their meat preparation. NSK NOTES kumars recipe file 3

4. The staple food is millet. Jains are the vegetarians who don ’ t use onion and garlic in their dishes. There is extensive use of millets, jaggery, vegetables, roots and grains. NSK NOTES kumars recipe file 4

5. The cuisine has a unique balance of sweet and sour. Food consists of bajra or jowar rotlo or bhakri eaten with locally grown vegetables such as brinjal,varieties of beans, gourds, fenugreek leaves, lentils and milk. Pappad is a great favorite and every house prepares its own variety. NSK NOTES kumars recipe file 5

6. Geographically Gujarat is divided into 3 main regions… kathaiwari and kutch Southern Gujarat or Surath Sourashtra North Gujarat, Kathiawad, Kachchh, and South Gujarat are the major regions of Gujarat that all bring their own style to Gujarati food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time. NSK NOTES kumars recipe file 6

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8. KATHIAWARI AND KUTCH They use grains, pulses and vegetables in abundance. Their preparation has a predominant flavor of garlic in their food. Peanut fudge made from jaggery is a specialty of this region. NSK NOTES kumars recipe file 8

9. Another favorites are Dhebras made from wheat flour, green chilly, curds, salt and sugar are eaten with chundo. NSK NOTES kumars recipe file 9

10. CHUNDO NSK NOTES kumars recipe file 10 Chhundo   is a kind of Indian pickle preparation as well as a condiment mostly made out of grated ripe mangoes, used in cuisine of the Indian subcontinent as an accompaniment to the main meal that consists of  Roti ,  Sabzi and other food items. However, it is a generic form of preparation that can be made with various fruits and vegetables. Chundo is particularly a  Kathiawadi  dish but is consumed across Gujarat.

11. Another specialty is methia masala made from dry powder of methi seeds,red chilly powder and salt. It is sprinkled over raw vegetables and salads for flavor. They include plenty of spices and a lot of hot pickles and chutney as accompaniments. They are very famous for their spiciness and they use lot of chilly powder for this. NSK NOTES kumars recipe file 11

12. The cuisine changes with the seasonal availability of vegetables. In mango season, for example, Keri no ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk and dried fruits, and nuts, are commonplace. NSK NOTES kumars recipe file 12

13. SOUTHERN GUJARAT OR SURATH Surath food is dominated by green vegetables and plenty of fruit. Here they use green chilly to make their food spicy. They use more sugar and their cuisine has a sweet and tangy flavor because of the use of jaggery. NSK NOTES kumars recipe file 13

14. Surath has plenty of green vegetables and fruits this is because of proper rainfall in southern Gujarat. In surath other Gujarati specialties like nankhatais, Kari biscuits, kesar biscuits and mithas are served in several bakeries. NSK NOTES kumars recipe file 14

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16. nankhatais NSK NOTES kumars recipe file 16

17. KUTCH Kutch cuisine is relatively simple, kitchidi is the main dish which are eaten with kadhi . Kadhi is a soupy stew made of yoghurt with dumplings in it. NSK NOTES kumars recipe file 17

18. KHICHDI NSK NOTES kumars recipe file 18

19. SOURASHTRA In sourashtra sugar cane, wheat, millet, pulses, vegetables are available in abundance. The use of sugar cane is because of the abundantly grown sugarcane in this region. The food is mainly dominated by pulses and accompanied sweets. NSK NOTES kumars recipe file 19

20. The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour, and called rotli in Gujarati), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet). Cuisine can vary widely in flavor and heat, depending on a given family's tastes as well as the region of Gujarat they are from. NSK NOTES kumars recipe file 20

21. A very healthy meal popular in the villages near Saurashtra during the cold winters consists of thick Rotis, termed Bhakhri, made of Wheat flour, garlic chutney, onion pieces and Buttermilk. It is a good source of energy which suits low-income villagers working on their fields in the cold days. NSK NOTES kumars recipe file 21

22. BHAKHRI NSK NOTES kumars recipe file 22

23. Gujarati cuisine differs from season to season depending on the availability of vegetables. People in the urban areas are starting some new eating trends. In the summer season, spices such as black pepper and its constituent spices are used in lesser quantities. People fast on a regular basis and limit their diet to milk, nuts and dried fruits. NSK NOTES kumars recipe file 23

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25. A BASIC GUJARATHI THALI CONSISTS OF …… . Food starts with a glass of chaas (butter milk) Rice and wheat are consumed in equal quantity. 1.variety of dhal. 2.kadhi. 3.two or three types of pulses. 4.vegetables. NSK NOTES kumars recipe file 25

26. 5.salads called cuchumbers. 6.savories. 7.sweet puris or chapatti or roti. 8.rice 9.chutney and pickles. 10.papad. NSK NOTES kumars recipe file 26

27. Staples include homemade pickles, Khichdi (rice and lentil or rice and mung bean daal ), and chhaas (buttermilk). Main dishes are based on steamed vegetables and daals that are added to a vaghaar , which is a mixture of spices sterilized in hot oil that varies depending on the main ingredient. NSK NOTES kumars recipe file 27

28. Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) under the shade. It is common to add a little sugar or jaggery to some of the sabzi / shaak and daal . The sweet flavour of these dishes is believed to neutralize the slightly salty taste of the water. NSK NOTES kumars recipe file 28

29. FARSANS & VAGHARS Farsans or snacks form the essential part of the Gujarati diet. They are consumed along with the meal. Farsans such as kachories , papadies etc. are famous. Use of pickle is also a must in this cuisine. Surathis are also famous for their vaghar , which is tempering of foods. Vaghars give the food a distinctive flavor. Asafetida is used in all vaghars as it helps to reduce the gas in the body. NSK NOTES kumars recipe file 29

30. FARSANS NSK NOTES kumars recipe file 30

31. SIGNATURE DISHES Khamam dhokla : a salty steamed cake made out of chick pea flour. Methi thepla : dough made out of jowar and wheat mixed with coriander, chopped fennu greek and chilies, rolled thin and shallow fried in a griddle. Khandvi : a snack made by cooking a mixture of butter milk, gram flour, water till dough like consistency and set, tempered with mustard seeds, red chili and hinge. Garnished with chop coriander and g.. Coconut. NSK NOTES kumars recipe file 31

32. Muthiya  – This dish is a combination of wheat flour and pearl millet or gram flour, which is mixed with cooked rice, rolled and then steamed. It can be made with methi leaves and doodhi as well. Gathiya  – A type of savoury snack made of gram flour and masalas, gathiya is also a type of sev and comes in various shapes and sizes. Gathiya is either eaten on its own or taken with tea. Fafda  – A type of gathiya that is long, flat and has a salty taste topped with asafoetida. It makes for a great combination with the sweet jalebi. Khakhra  – Wheat flour flat breads are dry roasted until crispy and then topped with ghee and a spicy masala. Basundi  – Thick boiled milk mixed with sugar and saffron. Served cold. NSK NOTES kumars recipe file 32

33. Chakri  – Made with rice flour, which is mixed with ginger, chilli and sesame seeds. The chakri is shaped in a spiral and deep-fried. Another dish that is commonly consumed as a snack. Patra  – Arbi patta (colocasia leaves) are lathered with a paste made of gram flour, jaggery, garam masala, sesame seeds, and tamarind. These leaves are then rolled and steamed. Patra is typically served as an appetiser. Chaas  – This drink is extremely popular, especially during the summer months. It’s basically buttermilk, which is served chilled and topped with roasted cumin (jeera) powder. NSK NOTES kumars recipe file 33

34. Khamam dhokla NSK NOTES kumars recipe file 34

35. Methi thepla NSK NOTES kumars recipe file 35

36. Khandvi NSK NOTES kumars recipe file 36

37. Shrikandh : flavored yogurt. Methi Dhal : tempered dhal, finished off with jaggery and lemon juice or tamarind pulp. Brown rice : parsi community speciality resembles a brown pulao . Doodh pak : a rich sweet made of thick milk & rice flour. Aam rass : mango juice. NSK NOTES kumars recipe file 37

38. SHRIKANDH NSK NOTES kumars recipe file 38

39. Undhiyoo : a winter delicacy in which all the seasonal vegetables are put, traditionally it is made in earthen ware which after being filled with the ingredients and sealed and buried upside down with fire lit above they are cooked in the pot. NSK NOTES kumars recipe file 39

40. Undhiyoo NSK NOTES kumars recipe file 40

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42. Much variety of mouth freshener served in the end mark the completion of meal vary from saunf, dhana dhal, elachi etc. NSK NOTES kumars recipe file 42

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