Rice Khichu

Ingredients   1 cup Rice Flour  ½ tsp Green Chillies (chopped)  ¼ tsp Chilli Powder  1 tbsp Fresh Coriander (finely chopped)  ½ tsp Cumin Seeds (jeera)  ¼ tsp Soda-Bi-Carbonate  A pinch of Hing (asafoetida)  2 tbsp Oil  Salt to taste

Preparation Time

 Method

• Take a wide vessel (handi) and put 2 ½ cups of water in it.
• Put it over the flame and bring it to boil.
• Now add chilli powder, cumin seeds, soda-bi-carb, green chillies, salt and a pinch of hing into it.
• Mix well and let it boil for few minutes.
• Now slowly add rice flour and keep stirring so that no lumps are formed.
• Cover the vessel with a lid and cook for 10 more minutes.
• Now put oil and coriander and mix it properly.
• Serve hot Rice Khichu with papad.

Khaman Dhokla

Ingredients  Rice - 1 cup Soda bicarb - ½ tsp Horse bean  - 1 cup Oil - 2 tbsp Split green gram  - 1 cup           Red chili powder - 2 to 3 pinches Sour buttermilk - 3 cups   Coriander finely chopped - ½ tbsp Green chilies crushed fine - 2 Salt to taste Finely grated Ginger  - ¼ tsp

Preparation Time     45 minutes

 Method

• Mix the rice and pulses.
• Wash, drain and dry on a clean cloth for a few hours. The grains should be completely dried. 
• Grind to a coarse flour in dry grinder or at the flourmill. This flour should be like very fine in texture. Store in airtight container and use as required. Will keep good upto 2 months.
• To make khaman, take 1cup flour in a bowl. Add buttermilk, and mix well.
• Keep- aside for 4-5 hours. 
• Dissolve soda-bicarb in the oil. Add to batter. Mix all ingredients except red chili powder and coriander. Pour immediately in a 6" diameter. And 6” thick greased mould. 
• Steam over water either in a cooker or steamer for 10-15 minutes (without the whistle if using a pressure cooker).
• Pierce knife, and check, it should come out clean if done. Sprinkle the chili powder and coriander, and steam again for 2-3 minutes. Cut into squares or diamonds.
• Serve hot with coconut chutney or coriander chutney.

Khakra

Ingredients   2 Cups flour  1 Cup kasoori methi  2 tbsp Red chilli powder  4 tbsp Ajawin  2 tsp Salt  6 tbsp Ghee

Preparation Time

 Method

• Mix flour, kasoori methi and ajwain.
• Add salt, ghee and red chilli.
• Add water to make dough.
• Keep it for1/2 an hour.
• Roll out patties from this dough
• Place it in tortilla maker and close its lid.
• Keep it till it turns crisp.
• Serve it with green chutney.

Gujarati Tuvar Dal

Ingredients   1 Cup split red gram  1 Tomato chopped finely  2 tbsp Oil  4 Cups water  1 tsp Mustard seeds  1 tsp Cumin seeds  1 tbsp Finely chopped ginger  2 Green chillies slit  1/2 tsp Asafoetida  1/2 tsp Turmeric powder  1 tsp Lemon juice  Jaggery and salt to taste  4 Curry leaves

Preparation Time

 Method

• Soak the split tuvar dal in water for about an hour.
• Combine turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked.
• Heat over medium flame until it comes to a boil.
• Now reduce the heat and cook it for 20 minutes, until the gram is fully cooked.
• Heat oil and add mustard seeds, cumin seeds and then asafoetida.
• Fry over medium heat for about 2 minutes till the seeds splutter.
• Mix this with the cooked red gram and let it come to a simmer.
• Add rest of the ingredients and simmer for 10 minutes.

Fafda

Ingredients   2 cups Besan  1/4 tsp Baking Soda  1/4 tsp Ajwain  1/4 tsp Turmeric Powder  1 tbsp Oil  1/2 tsp Salt

Preparation Time

 Method

• Mix the besan, soda, ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it and knead into soft dough.
• Take a portion of the dough and place it on a greased surface.
• With base of your palm, flatten the dough and then, cut out 2" strips from it.
• Fry these strips over medium heat until crisp. Let them cool.
• Fafda is ready to eat. Serve with spicy chutney.

Bhakri

Ingredients   Whole wheat flour - 2 cup  Cumin seeds - 1 tsp                         Ghee - 2 tbsp  Salt to taste

Preparation Time     30 minutes

 Method

• Seive the flour and the salt together.
• Add the ghee and cumin seeds to the flour.
• Add enough water and prepare into firm dough. Keep aside for 15 to 20 minutes.
• Divide into 12 to 14 equal portions. Roll out each portion like a chapathi.
• Roast each round on both sides on a pan till golden brown, putting light pressure with a spatula or a cloth cushion on the bhakri so that it cooks evenly.
• Serve hot braised with a tsp of ghee with any vegetable of your choice.

Baked Methi Muthiya

Ingredients   1 pinch Pepper  1/4 tsp Red Chilli Powder  1/2 tsp Kasuri Methi  2 tbsp Oil  1 pinch Asafoetida (optional)  1/2 cup Besan Flour  1/2 cup Wheat Flour  1 tsp Salt

Preparation Time

 Method

• Pre heat the oven to 350 degree F.
• Add all the ingredients (except oil) with little water.
• Now add oil and knead it well.
• Make equal small balls and flatten them with your palms.
• Bake them until they turn crispy and golden brown in color.
• Remove it from heat and enjoy it hot.