Author: Vijaylakshmi BaigPublisher: Roli BooksYear: 2006Language: EnglishPages: 96ISBN/UPC (if available): 8174361979
Gujarati cuisine is not difficult to cook as long as you are willing and not afraid to experiment.Gujarat, India’s western-most region, has for many centuries been the centre of commerce and contact between India and countries beyond the Arabian sea. Though Gujaratis were exposed to numerous foreign influences, they retained an innate conservatism and pride in their own traditions. The influence of Jainism also contributed to making for a vegetarian tradition that avoided root vegetables such as onions, garlic, beetroot, and carrots.The evolution of food is linked to history and geography. Gujarati food varies according to different climates. Khatiawar is s dry region where fresh vegetables are rare, but is rich in dairy produce and pickles. Central Gujarat is more agrarian. Dhokla (steamed savory cakes) and thepla (thin fried chapatis made of what and gram four), the best-known Gujarati fare, come from there because of the variety of vegetables grown there.
BEVERAGESAam Ka PannaBaafloChaachSNACKS AND STARTERSChewdo Khaman DhoklaKhandviKobi Na MoothiaLavingya PaatraMag Ni Dal Na BhajiyaMatriMethi Na DhebraMethi Na TheplaSevSurati PattiesMAIN COURSEDRY DISHESBeans Nu ShakKarela Bhindu Nu shakKela Na SambhariyaMethi MoothiaSambhariya Bhindi Sambhariya KadduSurati Baingan Allo Nu ShakTori Nu ShakValore Moothia Nu ShakVatana Bateta No RotloCURRY DISHESKhatta MagMeethi DalMeethi KadhiSurati DalSurati KadhiSambhariya Ringanani KadhiACCOMPANIMENTSRICEFada Ni KhichdiKhichuMag Na Dal Na KhichdiMakkai Ni KhichdiPeela BhatShak Vala BhatVantanano PulaoSALADFangevela MagPapaya SaaladSurati SaaladCHUTNEYS AND PICKLESChundo Imli Ni ChutneyKaachi Keri Ni ChutneyKothmir Ni ChutneyMircha Nu AthanuDESSERTSGhau Ni RaabMathoMoong Dal SheeraShrikhand