Preparing millet khichu is a breeze and hardly requires anything. Start by boiling water with cumin seeds and a pinch of salt ...

As soon as the cumin seeds start to sputter, add the asafoetida. Then add the drained dal and cook till the liquid evaporates. 3. It's time to add the extra spices. Mix in the red chilli powder, ...

From savory snacks to sweet delights, the taste of Gujarat's rich heritage without all the prep time. Khaman dhokla is a ...

Now take a small pan and heat ghee in it then add mustard seeds, cumin seeds, red chilies, hing and curry leaves then sauté ...

Here's for you the traditional Gujarati recipe of Uundhyu. It is a type of vegetable curry made with winter veggies like brinjals, surti papdi, bananas, methi etc. A healthy and nutritious dish that ...

Roll out each dough ball into a flat and thin circle using dry flour to prevent sticking. Heat up a pan and cook the rolled out dough. Press the dough gently with a clean cloth while it cooks and flip ...

Other protein based Gujarati curries include tuvar ... Add more water and allow the mixture to cook until the jaggery is dissolved and the mixture has thickened. Add salt. Tip in the cooked ...

Prepared Gujarati Dal If you are making your dal from ... Bring the dal to a boil then lower the heat to a simmer. Allow the dhokli to cook for at least 15 minutes. If the dal thickens and dhokli ...