what to eat in dadra and nagar haveli
. A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.It is one of the most popular unleaven
. Is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.
. Dhebra is a Gujarati food item made of pearl millet flour.To create dhebra, sufficient water and salt is mixed in millet flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). Then, both sides of the dhebra are streamed with vegetable oil on a tava, until small brown spots appear.This is a plain dhebra, made of millet flour (bajra atta). Because it is the simplest dhebra to ma
. Hope you are having a blessed day and wish you a fantastic year ahead! This week s recipe is for Fenugreek Pancakes, Gujarati style.In Gujarat, they are also known as Methi ni Bhaaji na Pooda and they taste absolutely delicious! Methi ni bhaaji means fenugreek and pooda means pancakes. I remember eating them for as long as I have been around from my childhood days in Zambia all the way right up to the present day and they have never failed to dis
. Vermicelli cooked in milk and sugar and flavoured with cardamom and saffron. Wash the rice and spread it out on a clean cloth. Soak the dal for two hours, drain and spread out to dry. Pour the ghee into a heavy vessel and place on the fire. Put in the cloves, and when they fluff out, add the cinnamon. Next, add rice, and roast till very light brown.Add the dal and reduce heat Keep ready 2 cups of boiling water. and add to the rice and dal. Cover
Khatta Mittha Bhaat
. Infused Khaman Dhoklas I call them that because these spongy khamans have been infused with a sugar-lime juice solution to give it that authentic street taste. all the credit goes to my Mil for teaching me this trick. I had been making this the regular way, by adding tadka on top...but by letting the sugar-lime solution soak in the khaman, it takes on a whole new flavor...one that you re sure to enjoy.
. Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a dessert. Doodhpak is a dessert dish, a kind of rice pudding made from milk, rice, saffron and nuts, accompanied by pooris. The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped almonds. Doodhpak originates from Gujarat.
. Khich?? alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi.
. Pilaf (also known as pilav, pilau, plov, pulao, polu and palaw) is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits. Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, Ea
. Kneaded rice flour made by heating it with water, salt, green chillies, and cumin.Khichu is simple, easy to made, spicy and delicious healthy Gujarati Snacks. This steamed rice flour street food is very famous in Gujarat. Khichu is also known as Papdi no lot, which is dough to make traditional rice papad.Khichu tastes delicious with achar methi masala and oil. There are many variant of khichu like wheat flour khichu, Bajri flour khichu and more.
. Momordica charantia often called bitter melon, bitter gourd or bitter squash in English, has many other local names. Goya from the indigenous language of Okinawa and karavella from Sanskrit are also used by English-language speakers.It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is extremely bitter. Its many varieties differ substantially in the shape
. Kadhi or karhi is a North Indian dish. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi and Urdu) and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. Among the Sindhi people, a different variety is popular and often vegetables are also added.
. Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience.
. Cook with less oil, steam baked, served with spicy desi chutney, chilly and sev famous and special Gujarati traditional street food surti locho is out of the world. Prepare it for breakfast or supper or whenever you like eating.
. Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from (tasting, a delicacy), from (to lick), from Prakrit (to devour with relish, eat noisily)
. Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt). The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours be
. Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.
. Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal in its own right when served with chutney and buttermilk. Although readymade flour is available in the market, we suggest you try this version to experience the true flavour. The grated bottle gourd is a very critical ingredient in this recipe as it imparts the required softness to the handvo ? such that it is crisp outside but soft inside. Go ahead and follow the
. Kachori or Kachauri or Kachodi or Katchuri is a spicy snack popular in various parts of India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. It is a popular snack food in Karachi, Pakistan.
. Khaman is a savory steamed cake made from gram flour. It is very soft, fluffy and spongy in texture. It is perfect as a snack for any time of the day or side farsaan with your meal.This is instant version of it. It will be ready in only 20 minutes. And secret ingredient is eno fruit salt. Traditionally batter is prepared 10-12 hours in advance.It has combination of sweet (from sugar), spicy (from chopped and sliced chilies) and sour (from citric
. Khandvi is a savory snack from the Indian state of Gujarat, India. It is made mainly of gram flour and yoghurt which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into scroll shapes. The delicious mild taste and soft texture is the reason why it is a popular snack amongst many adults, and kids. It is available readily all across India as it has become a very popular item. It is commonly known for being par
. Mix all the ingredients for kachori in a bowl and rub the flour betwen palms so that ghee is mixed well with flour.Kneed a soft dough using warm water. Cover the dough with wet cotton cloth and keep aside for 15 - 20 minutes. Wash pigeon peas and grind to a smooth paste using little water at a time.
Methi na Gota
. At this time of winter, it is pleasure to have hot Methi gota with a fried chili and cup of tea. It is very popular snack from Gujarat. You will find these methi pakoda in every shop which sells snacks aka Farsan in Gujarat. Apart from winter, it tastes best in monsoon. When its raining, you will see a big crowd at stalls.methi na gota or methi pakora is a gujarati deep fried snack. basically these are fritters made with besan/gram flour and fenu
. Muthia is an example of Indian food. The name is derived from the way it is made, from the gripping action of the hand. It resembles sausage, but is a vegan dish. It is made up of Chickpea flour, Methi (Fenugreek), Salt, Turmeric, Chili powder, and an optional bonding agent/sweetener such as sugar and oil. It is a very good staple of Gujaratis. This dish is supposed to be good for keeping bowel movement regular, because it includes fenugreek. T
. The Panipuri is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one s mouth. It is a popular street food dish in Mumbai, Kolkata, Delhi, Lucknow, Karachi, Lahore, Chittagong, Dhaka and Kathmandu. In North India
. Patra is a popular vegetarian dish in the West region of India. It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India. Its main ingredient is crushed chickpeas (gram flour), wrapped in the leaf of the taro plant. Many different ways exist to prepare the dish. It is commonly rolled up with spices and tamarind paste, then sliced and fried. It is possible to buy tins o
. Vegetable Handva or Handvo is a Gujarati dish. It is a vegetable dish which is based on gram flour (called Besan in Hindi and Urdu) and contains vegetables like peas, cabbage, and also includes Garam masala. It is often eaten with Pickle or tea.
. Murukku savory crunchy twists made from rice and urad dal flour. Murukku is a verb in Tamil language means twisted.Manaparai Murukku - The town Manapparai in Tamil Nadu is particularly known for its tastier murukkus. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami. Tamil nadu government applied for geographical indication tag for Manapparai Murukku along with Thanjavur veena and Madura
. Chorafali or cholafali fafda is central Gujarats (India) very famous snack. This snack is specialty of
. Fafda is a traditional crunchy snack that is synonymous with Gujarati cuisine. Made of gram flour and other spices, it is a convenient and quick snacking option that can be had at anytime of the day or mixed with other dry snacks like puffed rice.
. I like gathiya or gathia/ghatia/ghatiya whatever we might call it then normal sev or ompodi. In gathiya we use lots of pepper and carom seeds unlike in sev where red chilli powder is used. Gathia can be confused with kara sev but both differ in taste and texture. Gathiya has puffy texture, light weighted and soft to bite compare to Sev (Kara Sev). It is also mild in taste and flavor which makes it quite addictive. I actually like more of lam
. Originating from the state of Gujarat, as part of Gujarati cuisine in India, Khakharas are thin crackers made from mat bean and wheat flour and oil. It is served usually during breakfast. khakhras are uniquely hand-made and roasted to provide a delicious, crunchy and healthy snack enjoyed with a selection of pickles and chutneys.
. Mathiya is is a savoury math dal flour based Gujarati Snacks. Most of Gujarati household made mathiya during Diwali or Holi festival.
. A quick but delectable preparation of tomatoes tempered with cumin seeds and ginger, served with sev. Sev is a deep-fried, vermicelli-like snack made with gram flour. It is so common that it is found in almost all stores, right from the street vendors to the large supermarkets! all in all, this is a no-fuss recipe! note that the tomatoes can be cooked earlier, but the sev should be added just before serving so that it remains fresh and crisp.
. Sev Mamra (mumra) is an Indian snack. It is a mixture of spicy dry ingredients such as puffed rice, savoury noodles (sev) and peanuts. It is a very light yet healthy dish.Regional variation of the snack varies by adding capsicum, onions, or pickled mangos.It is available in most parts of India, though it is known by different names in different regions.
. The use of whole green gram or moong is very common in day-to-day gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item.
. Gujarati Kadhi is one of the best recipes of Gujarati cuisine. This authentic recipe requires knowledge of cooking with Indian spices and it gets its delicious taste from curd, besan and curry spices. Unlike other recipes, Gujarati dahi kadi uses less besan and has sweet and sour taste along with comparatively thinner consistency. Whether you serve it with steamed rice, simple rice khichdi or vegetable pulav, it is surely going to tantalize your
. The state of Gujarat is located on Indias northwestern coast just above Maharashtra state. The cuisine of Gujarat is primarily vegetarian in nature. Gujarati food is a delicate balance of sweet, salty and spicy flavors. Fresh seasonal vegetables served along with various dals or beans, rice and Indian flatbreads are usually part of a typical Gujarati meal.This delicious mixed dal recipe is simple, easy to prepare and absolutely delicious. It is a
. Cucumber Raita is famous Indian raita (Yogurt sauce). Cool yogurts, fresh cucumbers and spices balanced spicy Indian foods. It tastes delicious with paratha and any spicy Indian veg. Mint or cilantro with jeera adds awesome tastes. Raitas serves with biryanis, spicy rice also.
. I love the company of chutneys with my main dishes and always churning up some every alternate day to soothe my cravings. Coriander chutney happens to be my favorite but when it comes to preparing it, I am a bit conservative; until I eat this chutney at my Gujarati aunts place. The moment it touched my tongue, the flavors blew my mind! It has the aromatic flavors of cilantro, but there was something else which made it taste
. Adadiya is famous Gujarati Winter special sweet. Adadiya is traditional Katchi and Kathiyawadi sweet. There are many ingredients in Adadiya which helps to keep body warm during winter.
. Sutarfeni is a tasty sweet and peeling Indian dessert, Sutarfeni is very popular items in all our Gujarat and people can serve these sweet items in all festivals. Your guests will be impressed by you if you serve them this fine and delicate sweet. There are many varieties of sutarfeni like Gulab Sutarfeni, Kesar Sutarfeni and Dry Fruits Sutarfeni.Sutarfeni is mainly made during festivals. This is yummy in taste and can be prepared very easily. It
. Kansar is a sweet dessert dish from the Gujarat in Indian subcontinent, whose main ingredients are cracked wheat and jaggery. Serving Kansar to guests is considered a sign of respect in Gujarati culture, and the dish plays a part in traditional wedding ceremonies.
. This dish is famous in the khambat area of Gujarat.
. Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi. Malapua for Raja festivalWhat is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differ
. Aamras or Amras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with Chapati. At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.A regional version of Amras is a popular dessert in Rajasthani cuisine and Marwari, Maharashtra, Gujarati homes, especially during festivities.Since the fruit is seasonal, being
. Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Charoli and/or saffron are added. Industrially, only AMUL has so far launched Basundi in Tetra UHT Pack it can be poured, reheated or served chilled. Bas
. Ghari or Surati Ghari is a sweet dish from Gujarati cuisine, from the region of Surat. Ghari are made of puri batter, milk mawa , ghee and sugar - made into round shapes with sweet filling, to be consumed on Chandani Padva festival. It is also available in many varieties and flavours such as pistachio, almond-elachi and mawa.Ghari was prepared by the cooks of Tatya Tope to provide extra strength to the freedom fighter s soldiers. However, it beg
. Sukhdi is a sweet made from wheat flour and jaggery in ghee. Sukhdi is often consumed at weddings or on holidays.
. Jalebi is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, Comoros and Mayotte. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then
. Jaggery is a traditional uncentrifuged sugar consumed in Asia and Africa. It is a concentrated product of date, cane juice, or palm sap (see palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. Jaggery is
. Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. In Nepal it is widely known as Lal-Mohan, served with or without yogurt. It is made mainly from milk solids, traditionally from freshly curdled milk. In India, milk solids are pre