Gujrathi Items :

1.                                                             Dhokla

Ingredients :

Besan - 2 cups
Fresh curd - 1 cup
Salt - As per taste
Enough fruit salt - 1 tsp

For Seasoning :

Oil - 2 tbl sp
Slit green chillie - 2
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Sugar - Little

For Garnishing :

Coriander leaves - 2 tbl sp [chopped]
Fresh grated coconut - 2 tbl sp

Method :

Take one vessel & soak the besan with curd, salt & a little water over night. Then add more water, green chillie paste, little sugar [if necessary] to get a paste of dropping consistency. Add enough fruit salt just before putting into the greased vessel. Grease the vessel with oil, keep the mixture immediately after enough fruit salt has been added. Cover & steam the dhokla in a cooker for 20 mins. Then remove from the gas, wait for 2 mins & then cut into square pieces & place it on plate. Then keep kadai on the gas, pour little oil, add mustard seeds & cumin seeds. When they splutter, add slight chillie, saute for a while, add little water & cook for 1 minute. Then pour it over the dhoklas & garnish with coriander leaves & grated coconut. Your dhokla is ready to eat. Serve with green chutney.
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2.                                                          Khandvi

Ingredients :

Bengal gram flour - 1 cup
Butter milk - 2 1/2 cups [Little sour]
Salt - As required

Grind Together :

Ginger - 1 inch piece
Green chillies - 5 to 6
Asafoetida - A pinch
Turmeric powder - 1/2 sp

For Seasoning :

Oil - 3 tbl sp
Cumin seeds - 1 sp

For Garnising :

Grated fresh coconut - 2 tbl sp
Finely chopped coriander leaves - Little

Method :

Take one bowl, mix gram flour, butter milk, salt & grained paste without forming lumps.Then pressure cook in low flame for 30 mins. Then remove from the gas and cool it for a while. Then place a kadai on the gas & put khandvi mixture in it [Do not add oil]. Stir in low flame for 10 mins. To test the dough, put little dough on a greased flat plate & spread it fine.Try to roll it. If it rolls without breaking, your khandvi is ready. Pour the dough on greased plate [Apply little oil]. Note that the back side of plate should be used and pat it with wet hands to make thin layers. Then cut them into thin strips. Roll each strip from one end to the other like a swiss roll [See the picture]. Then arrange them on a plate. Heat little oil on a pan, add cumin seeds and when it splutters, pour it over the rolls. Garnish with grated coconut & chopped coriander leaves. Serve it with green chutney.
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3.                                     Dal Stuffed Arvi Leaves [Chembu]      

Ingredients :

Tender arvi leaves - 6 [Washed & Cleaned]
Tuvar dal - 1 cup [Red gram dal]
Salt - As per taste
Asafoetida powder - 1/4 sp
Red chillies - 4
Green chillies - 2.

For Seasoning :

Oil - 2 tbl sp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp.

Method :

Wash & soak tuvar dal for 1/2 an hour. Then drain the water. Now add salt, asafoetida, red chillies, green chillies & grind together coarsely without adding much water [do not grind smoothly]. Then spread the grind mixture evenly at the back side of each arvi leaf with a spoon. Then roll the leaf gently but firmly. Repeat this procedure with other leaves also. Then steam it in a pressure cooker for 10 to 15 mins. When it becomes cool, cut the roll in to 1 inch thickness. Then keep a frying pan on the gas, heat oil & add mustard seeds, cumin seeds to that. When it crackles, add the prepared arvi leaf subji & toss gently for 3 mins. Then remove from the fire. Your sabhji is ready.