Category Archives: Gujarati Food

Upama Cream of Wheat

This is a tasty breakfast for everyday because it is so fast to whip up. The people of Gujarat and Southern India love this dish so much that it is served as a staple daily.

Cooking Preparation Time: 25 Minutes
Serves: 4-5

Ingredients:

4 TBsp Oil
1 Cup Cream of Wheat
1 Tsp Mustard Seeds
1 Tsp Urad Dal
6 Curry Leaves
1/2 TBsp Ginger
1/2 TBsp Green Chili, minced
Chopped Coriander
3/4 Cups Frozen Corn
Salt to taste
1/4 Tsp Turmeric
1 1/2 Cups Yogurt
1 1/2 Cups Water

How to Prepare:

  1. Heat the oil in a pan on medium heat.
  2. Roast mustard seeds, urad dal, curry leaves green chili.
  3. Add cream of wheat (called suji) and roast until golden brown. Do not overcook.
  4. Add salt, turmeric and corn.
  5. Mix water and yogurt together. Gently stir yogurt water into mixture.
  6. Stir well so it does not form any lumps.
  7. Let it cook for 3 minutes over low heat.
  8. To garnish, add some chopped cilantro leaves at the bottom of the bowl.
  9. Now pour the cooked upama into the bowl. Gently press.
  10. Flip over onto a plate.
  11. If desired serve with cilantro chutney.

Tips: Cream of wheat uses less water. Suji from the Indian Grocery store sometimes uses little bit more water. Adjust water accordingly.

Biryani –The Dish of Kings and Queens — Made in 30 Minutes!

Rice dishes are popular all over the world, especially in Asia where the rice is flavorful and aromatic. In India, Basmati Rice is famous for its long grain kernels. This recipe is made with basmati rice, but any kind will work as well. Pullav (also known as pilaf) is a dish available in all Indian restaurants. Biryani is known for being served to all the kings and queens because it has rich ingredients like nuts and saffron. This is my simple version of Biryani Made Easy.



Preparation Time: 30 Minutes
Serves: 4-6
Recipe Type: Vegan, Gluten free
Difficulty Level: Easy

Ingredients:

3 Tbsp Oil or Clear Butter
1 Small Potato, cubed
1 Small Onion, cubed
1 Cup Cut Green Beans, Carrots, Peas, etc
1 Cup Cooked Navy/Black beans
2 Cups Uncooked Rice
Salt
Pepper
Lemon Juice
1 Stick Cinnamon
2 Cloves
To Taste Green Chili
To Taste Ginger
To Taste Garlic
2 pods Cardamom
2 Tbsp Cumin Powder
Garam Masala (optional)
Chopped Cilantro
Cashews (optional)
Raisins (optional)
Saffron (optional)

Directions: 

  1. Wash rice well and soak for one hour.
  2. Heat oil, then add spices and fry them.
  3. Add veggies and saute for 2 minutes.
  4. Add drained navy beans, rice, and 6 cups of water. Stir and mix well.
  5. Stir frequently, bringing to a boil over high heat.  Then reduce the heat.
  6. Cover and cook for 12-15 minutes until the rice is tender and the liquid is absorbed.
  7. Garnish with cashews, raisins, bell peppers, and/or onion rings.
  8. Enjoy!!!

Tips:  

  • This dish goes well with soup, curry, raita.
  • Bell peppers of different colors, cauliflower, and/or broccoli can be added for more vegetable options.

Healthy Vegan Puda/Pancakes

Healthy Vegan Pancake

Healthy Vegan Pancake

Vegan Vegetable Pancake

This recipe is a quick fix for my lunch and daily portion of protein.

Recently  I joined a LEAF program  in our community. I was very impressed with volunteers and their effort to help other people  to live healthy lifestyle by watching their food habits. They highly recommend vegan recipes.

Hence I was motivated to come up with my  vegan version of Beans- dals pancake which are fulfilling, refreshing, and tasty.

Ingredients:

  • 1/2 cup rice
  • 1/2 cup moong dal
  • 1/2 cup lentils
  • 1/2 cup channa dal or besan
  • 1/2 cup matepa split beans
  • 1 small onion
  • 1 small tomato
  • 2 cloves garlic
  • 1 small ginger
  • 1 small chili pepper
  • 1 cup frozen spinach/kale
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 3 tbsp oil (to make crispy)

How to make vegetable pancake

1. Generously wash the rice, moomg dal, lentils, channa dal, and matepa split beans. Check for  stones in dals. Soak almost 4 hours in warm water in a deep bowl.

2. Grind  coarse all the soaked dals and spinach, onion,  chili pepper, garlic, ginger and tomatoes. Add salt, turmeric. Set aside. The consistency of the batter should be like pancake batter.

vegetable pancake batter

3. Drizzle a teaspoon of the oil into a medium size nonstick skillet heat over a medium heat. Halfway through (almost after 45 seconds), pour in a ladleful of batter and quickly spread it evenly so it is

about 6 inches in diameter. Caution should be taken not to overheat skillet.

puda on skillet

4. Let the pancake cook for 2-3 minutes till it turns opaque and loses its glossy looks. Turn the pancake over and cook the second side till it turns into golden brown color (usually about a minute).

5. Repeat steps 3-4 to make more pancakes. Serve warm with sweet and spicy sauces. Puda tastes great with cilantro and tamarin chutney.

Tips:

  •  Most popular variation is besan (chickpea flour) puda with onion, tomatoes, and chilis. Just whisk flour, add seasoning and spices and batter is ready.
  • Times to time for variation I add shredded cabbage ,carrots, zucchini or any other vegetable that you like.
  • Bob’s Red Mill makes a chickpea flour that is readily available in supermarkets, which saves hassle of soaking dals.
  • If you do not use all the batter, you can refrigerate it up to three days.
  • If you have made all the pancakes, you can reheat  them in the microwave, wrapped in slightly damp paper towels, for 30 seconds.

 

Cabbage/Carrot Puda

Cabbage/Carrot Puda

Chickpea Flour Puda

Chickpea Flour Puda

 

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How To Make Traditional Sweet Boondi

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Sweet Boondi

Traditional  Sweet Dish Boondi

Boondi  has a special imprint on each of  us, especially the immigrants from  India. This dessert is present at all the famous celebrations.

 

Boondi reminds me of our pilgrimage site in Palitana, India. After we returned from a three hour hike on a mountain (we are not supposed to eat while hiking), we were served  warm Boondi and Sev (crispy noodles ).  Needless to say, it was an amazingly tasty treat!  Today I am going to try to replicate that authentic taste. Thanks so much for sharing your recipe, Jaya! 

Palitana Mountain

Palitana Mountain

Step by step guide to Make Boondi : Serves 6

Vegan, Gluten free, Jain

Ingredients

  • 2 cup besan /chick pea flour
  • 1 cup water
  • 2 cup vegetable shortening or ghee for frying
  • 1/2 cup cashews or slivered almond
  • 1/2 cup raisins

For syrup

  • 2 cup sugar
  • 1 cup water
  • yellow food color optional
  • Few strands of saffron
  • 1/2 tsp cardamom powder

Utensils needed

  • Perforated sieve
  • Deep spoon
  • Frying Pan
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Ingredients for Boondi

For Boondi, a deep spoon and perforated sieve are needed.

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Sieve and deep spoon

How to Make Boondi

1. Combine besan/chick pea flour and water as needed in a bowl. Beat for two to three minutes until the batter becomes light and smooth.

2. Heat ghee or vegetable shortening in a deep frying pan. Hold a sieve four inch above the oil. With the deep spoon, pour the batter into the strainer. The batter will fall into the oil in the form fine drops of boondi. Fry for one minutes until the boondi turns golden brown. Repeat the steps with remaining batter.

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Frying boondi

3. In a pan add sugar , water, a few strands of saffron, cardamom powder, cashews, and raisins.

4. Cook for five minutes until sugar dissolves  and becomes a thick syrup.

5. Add boondi to the pan and keep stirring until it cools down.

6. Garnish and serve. YUM!

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Sweet Boondi

Bonus Tips:

  • Green and red color can be added to batter to make the pearls of boondi more decorative and presentable.
  • For salty variations, instead of syrup, sprinkle it with salt or red chili powder. Instead of cashews, spanish peanuts can be used.

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How did this recipe turn out for you – I’d love to know in the comments section below.

How To Make Smoky Split Chickpea/Chana Dal

Chana dal is also known as bengal gram dal. Dals are the staples in Indian meals. It is very inexpensive and easy to cook once you get the hands on.

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Split chick pea dal

Dals is a easy way of infusing proteins, fiber and body building nutrients in vegetarian/vegan diets.

Cooking time 40 minutes   Easy Vegan  Gluten Free  Serves 6

Ingredients:

  • 1 cup split chickpea/chana dal
  • 1 medium tomato
  • 1 tsp salt
  • 1/4 tsp ground turmeric
  • 2 pc dried red chilies/cayenne
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp oil/ghee optional
  • 2 tbsp finely chopped cilantro
  •  How to prepare:

1. Place the split chickpea in medium size sauce pan. Wash them thoroughly  3 or 4 times till water runs clear.  Add 4 cup water to the pan and let it boil over medium high heat. Scoop out and discard any foam as the peas come to a boil.

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Discard foam on top

2. Let the dal cook for 20 minutes  till it is tender to touch. Add salt.

3. Heat a skillet over a medium high heat. Add oil to the skillet. Add red chilies, coriander and cumin. Toast the spices shaking the skillet every few seconds, until the chilies are blacken and smell smoky hot and the seeds turn reddish brown and smell incredibly aromatic for 1 to 2 minutes.

 

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Roast spices

4. Transfer the spice mixture to a blender add tomato. Make it a puree to a smooth brown paste

IMG_447889780

5. Add the tomato and spice mixture to the cooked peas. Increase the heat to medium high heat and let dal boil vigorously uncovered, stirring occasionally until the smoky flavors mingle and sauce thickens . It can take up to 10 minutes or more.

6. Garnish with chopped cilantro. Serve with roti or rice it equally taste good.

Split chick peas can be cooked in different ways. Some of the varieties include split chick pea with coconut chutney , Healthy vegan puda/pancakes , Khandvi dahiwadi chick pea flour rolls to name a few.

Tips:

The yellow split peas that are available here is different from the ones in India. The ones in India are from a variety of garbanzo beans that have a dark brown skin. When a skin is removed and the grain split in half is called split chickpea chana dal.

I usually try to soak before cooking at least for an hour or two. So it speeds up the process while cooking.

It is Yummm and honestly healthy!

Enjoy!

How To Make Split Mung Dal Spicy – Tadka Dal

Indian legumes/lentils are best source of plant protein for vegans/vegetarians.  This staple dish from India is easy to make with little planning.

It is not only satisfying but heart healthy and very low in glycemic index. I am sure you will enjoy this recipe as I do.

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Split Mung dal Tadka

Ingredients:

  • 1 cup split mung Dal
  • 3 cup water
  • 1/2 tsp cumin seeds
  • 1 tbsp coriander-cumin powder
  • 1/2 tsp turmeric
  • 1/4 tsp hing asafetida
  • 2 tbsp  canola oil or ghee/unsalted butter
  • 1 medium tomato chopped finely
  • 1 medium onion chopped
  • 3 cloves garlic
  • 1 chili seeded /diced
  • 1 tsp salt to taste
  • 1/2 tsp lemon juice
  • 1 small piece of ginger crushed/chopped
  • Few curry leaves optional
  • Few red whole chili
  • 1 tsp cumin
  • chopped cilantro to garnish

How to prepare:

1. Wash Dal thoroughly three or four times till the water, upon rinsing the dal remains clear. Soak the Dal for an hour.
2. Add water to the Dal and bring to a boil over high heat. Lower the heat and let it cook
for 10-15 minutes.
3. In a separate pan heat the oil over medium high heat. Add cumin seeds, add onion and garlic,tomatoes and all the spices.
4. Saute it for couple of  minutes s. Add salt and lemon juice. Let it cook for another 4-5 minutes until the flavors mingle and sauce thickens.
Garnish it with cilantro. Enjoy dal over the a bed of steamed rice. Dals can be great as a soup with a wedges of  flat bread.

Tips:

Dal is sometimes made with whole beans or lentils, or dried peas  popularly known as legumes.  The texture  of dal can be adjusted to your preference, and made quite thin and soupy or very thick like almost pate’  spread.

Basic spices makes any lentil and legumes taste it very good. It provides nutrition quick fix , easy to make and
plus it provides complex carbohydrates. Enjoy! Feel free to let me know How Your dal turnout!

Cauliflower, potatoes, peas Curry/ subji

Quick and Easy vegan Cauliflower, potatoes Curry/Subji

This  Indian traditional  recipe is full of fiber and infused with cumin, turmeric and chili flavors.

Ingredients: 

  • 2 cup washed and cut cauliflower florets small
  • 1 cup washed and cut potatoes cubes
  • 1/2 cup frozen peas thawed
  • 1/2 cup washed and cut tomatoes
  • salt to taste
  • 2 tsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala optional
  • 2 pc cinnamon sticks optional
  • 2-3 cloves optional
  • cilantro to garnish
cauliflower,peas and potatoes in a wok
  • How to prepare
    1. In a microwave boil cut cubed potatoes for 2-3 minutes with little water. Set aside.
    2. In a wok on medium heat  add oil.  Add cinnamon sticks,cloves, mustard  and cumin seeds.
    3. Once it sizzles add cauliflower and stir.
    4. Drain water, add potatoes, peas and stir gently upside down.
    5. Add salt, turmeric, chili flakes , coriander and cumin powder.  If you prefer more heat sprinkle garam masala sparingly. Stir  gently making sure spice and vegetables blends evenly.  Cover and let it simmer for 2-3 minutes.
    6. Add tomatoes or fold in tomatoes,
    7. Add cut tomatoes stir and cover. Let it simmer for 3-4 minutes.
    8. Garnish with cilantro. Serve with rice various dals or rotis.

Enjoy the flavor! How did you like the dish let me know in your comments!

How to Make Bajra Ki Roti (the old Fashion way)

Healthy Grains: Millet Roti

Bajka ki Roti - Final Finish

Recently when I was visiting Tampa, Florida I had a experience of watching hands on “How to Make Bajra – (Black millet) Roti old fashioned way.”

Healthy, Gluten Free, and Vegan!

Millet roti is healthy, gluten free, and vegan. Millet is easily digestible and contains many beneficial nutrients. It is packed with protein and high amounts of fiber.

I make all different kinds of rotis at my home. Usually I make whole wheat rotis (watch Video of How to Make Roti). Since all grains are healthy for you I thought this specialty Bajra Ki Roti will be interesting for my readers. It is also called pearl millet. It is naturally a gluten free grain making it more palatable for gluten intolerance.

Home maker Tarlika Patel is a great chef and has master the art of making Bajra Ki Roti. She use her hands to flatten each roti and her pan is not non-stick but a clay pan. Best part of her cooking is each roti puffs up – which is why she is so talented.

Here is a step by step recipe of how you can make Bajra Ki Roti like Tarlika.

Prep time: 5 minutes
cook time 20 minutes

Ingredients:

  • 2 cups bajra/pearl millet flour
  • 1/4 cup whole wheat flour omit wheat flour for Gluten free
  • 1 cup warm water as needed
  • 1/4 tsp salt
  • 2 tbsp clear butter or ghee or vegan spread

How to Make:

1. Take two cups of flour in a flat pan.

Mixing

2. Add wheat flour. Omit to make Gluten free.
3. Add salt.
4. Add warm water as needed to make a dough.
5. Divide dough into equal portions.

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Roti making with hands

6. She uses her hands to flatten the rotis  between her palms.
7. As you can see this is clay skillet she is using to cook the rotis.

8. Heat the clay skillet on high heat.

9. Gently place flatten roti on hot skillet or griddle.

Turn Bajka Ki Roti Upside down

Roti on a Clay Skillet

10. watch it carefully so it does not get burnt. Once coked flip it upside down.

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Roti upside down

11. Let it cook on other side.

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Puff up Millet Roti

12. Slowly it will puff up.
13. Apply clear butter or ghee or vegan spread of your choice

Serve it with onion subji and best it goes with garlic chutney.

Enjoy and Special Thanks to Tarlika  Patel for sharing this amazing healthy recipe with us!

Tips: Millet roti is easy to make for us too. All we have to do instead of hands only we can use Saran wrap to roll roti.

Non stick skillet can be used to cook roti on the stove top.

Zat pat Aloo Subji

Zat Pat Aloo is a recipe by my friend Padma Reddy. I enjoyed watching her making it. I am sure you will like it.

potato subji

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Tasty Potato Subji

Aloo aka means potato subji is very popular all over India.

Basic recipe is same with some minor variations. In Gujarati language its called Batata nu shaak

Potato subji is always favorite among children and adult alike. It goes with Khichdi, rice dishes and different kind of rotis as well.

Ingredients:

  • 1 lb potatoes
  • 4 tomatoes
  • 1 large onion
  • 1 tsp salt
  • 2 tbsp oil
  • 1/4 tsp turmeric
  • 1/2 tsp ground red pepper
  • 1 Tsp each ground coriander and cumin powder each
  • 1 Tsp ginger paste
  • 1 Tbsp Yogurt optional
  • 1 Tsp Garam masala
  • 2 Tbsp fresh finely chopped fresh cilantro leaves

How to Prepare


1. Peel potatoes and immerse into the water so it does not tarnish.

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2. Cut onion as you wish into pieces.

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cut potatoes

3. Cut potatoes into cubes.

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saute onion and potatoes

4. In a wok on a medium high heat add oil of your choice. Add onions and potatoes and saute them till golden brown. It can take 5-7 minutes to to saute’ them.

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Zatpat aloo

5. Add Ginger paste and salt. Mix with spatula very well. Cover and let it cook in steam for few minutes till potatoes are little soft and tender.

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Spices

6. Add red pepper, turmeric, coriander and cumin powder and tomatoes and  mix it well. Add 1 cup of water. Cover and let it cook more.

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Aloo subji

7. Add yogurt, garam masala and few cilantro leaves. Stir, Cover.

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Batata Nu Shaak

8. Potato subji is ready for you. Enjoy it with warm tortillas or rice, its equally palatable.

Serve potatoes warm.

Tips

Yogurt and garam masala goes together. If you like mild flavor omit garam masala.

For vegan I highly recommend not to add yogurt. This potatoes dish is flavorful at any time .

Does your dish look this colorful? Let me know in your comments!

How did you make this dish? I would love to hear your recipes and happy to post it on my blog.

 

Vegan Cole Slaw

Vegan Cole slaw

cabbage,bell pepper

Vegan Cole Slaw

 RAW FOOD:  INDIAN COLE SLAW

Cabbage is one of the healthiest vegetables. It is full of vitamins and anti oxidants.

This is a simple quick recipe of cabbage you will sure to love.

Ingredients:

1/4 small head of green cabbage

1 fresh green Serrano chiles, seeded

1/4 large red bell pepper, stemmed, seeded and cut into thin strips

1 tbsp of dry peanuts crushed

2 tbsp of fresh cilantro chopped finely

1 tsp sea salt

1 tsp lime juice

2 tbsp canola oil

1 tsp mustard seeds

1/4 tsp turmeric

cabbage, cilantro, bell pepper

 

 How to prepare:

1. Place the half cabbage on cutting board. Remove the core and tough rib from the cabbage.

2. Slice as thin as possible and place it in a large bowl.

3. Slice the chiles and red bell pepper into thin strips.

4. Add them into a bowl.

5. Add salt, lime juice, cilantro and ground peanuts powder.

 

6. Heat the oil in a small skillet over medium high heat. Add mustard seeds and let it pop about 30 seconds.

7. Remove the skillet from heat and add turmeric.

 

 

8. Pour the heated oil over the mixture of cabbage. It is a good idea to wipe clean the oil from skillet with little cabbage shreds.

9. Mix the cabbage evenly so it coats every shred with mustard and oil.

This Nutty, citrus flavor slaw is ideal as salad course or as an accompaniment to traditional meal.

Tips;

Carrots, red cabbage can be added at any time.

Have you tried any other way Cabbage salad , let me know in your comments!