Gujarat 2

THE LAND OF ALL
RELIGIONS.
NSK NOTESkumars recipe file 1

 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.

 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.

 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.

 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.

 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.

 Another favorites are
Dhebras made from
wheat flour, green chilly,
curds, salt and sugar are
eaten with chundo.

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.

 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.

 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.

 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.

 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.

 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.

 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.

 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.

 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.

 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.

 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.

 5.salads called cuchumbers.
 6.savories.
 7.sweet puris or chapatti or roti.
 8.rice
 9.chutney and pickles.
 10.papad.

 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.

 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.

 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.

 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.

 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.

 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.

 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.

 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.

 Much variety of mouth freshener served in
the end mark the completion of meal vary
from saunf, dhana dhal, elachi etc.

Gujarat 2

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Gujarat 2