Gujarati Food Recipe



250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama 4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.


  • Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
  • Wash tuver dal and pressure cook it for three whistles.
  • Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
  • When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
  • Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
  • Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
  • Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.


Note: Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.




2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder


1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida


  • Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
  • Make a paste of ginger, chillies, cinnamon and corainder leaves.
  • Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
  • Heat oil in a pan, add all seasonings. Fry until they splutter.
  • Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.



1 cup bengal gram flour (besan)
1/4 tsp turmeric powder
2 tblsp oil
3/4 tsp red chilli powder
1/2 cup yogurt
10 cloves garlic chopped
1 tsp cumin seeds
2 tsp coriander powder
300 gms, baby potatoes
1 tblsp coriander leaves chopped
oil to fry
1/2 tsp garam masala powder

How to make lasaniya batata :

  • Take off the potatoes and slit from the centre, but do not split.
  • Heat up oil and fry till golden on medium heat.
  • Heat up 2 tblsp of oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
  • Mix in cut garlic and stir fry for a while, but do not let it brown.
  • Then mix in gram flour and stir fry for another five minutes on a slow heat.
  • Mix in coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one minute.
  • Take off the kadhai from heat up and mix in yogurt, a little water.
  • Mix and stir fry again.
  • Mix in half the cut coriander and the fried potatoes.
  • Stir fry on a very slow heat up for 10-15 minutes.
  • Serve hot decorated with the remaining cut coriander



6 – 8 cloves garlic
3 – 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam (kand)
25 – 30 broad beans (sem fali)
4 green chillies
2 tblsp coconut scraped
a pinch asafoetida
2 raw bananas
1 cup coriander leaves
2 inch ginger
1 tsp mustard
For Muthiya 1/4 cup Bengal Gram Flour (besan)1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi)1/2 cup 1/2 inch Ginger 1 – 2 Green Chillies1-2 Oil to deep fry Salt to taste

How to make undhiyo :

  • Wash, take off and dice potatoes, yam and raw bananas.
  • Wash brinjals and slit them into four without cutting the stem.
  • Make a paste of garlic, green chillies and ginger and mix cut coriander.
  • Mix all the muthiya ingredients except oil and prepare a firm dough.
  • Divide into small portions and shape each into one-inch long half-inch thick rolls.
  • Deep fry in hot oil, remove and keep aside.
  • String beans and cut into one-inch long pieces.
  • Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
  • When mustard seeds crackle mix in ground masala and broad beans.
  • Put the rest of the vegetables in layers one on top of the other.
  • Sprinkle salt and turmeric powder.
  • Stir fry for five minutes on high flame heat.
  • Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
  • Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
  • Shake the vegetables occasionally but do not use a spoon to stir.
  • Serve hot decorated with scraped coconut.
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