Tag Archives: Gujrati Cuisine

Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Pomegranate Juice
Breakfast Sandwich Dhokla
Imli ki chutney
Lunch Jeera Rice
Khatta Mitha Chana Dal Gravy
Stuffed Capsicum
Evening Beverage Elaichi Tea
Snacks Butter Cookies
Dinner Thepla
Cabbage Muthia
Dessert Thandai



Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Carrot Juice
Breakfast Khaman dhokla
Tamarind Chutney
Lunch Mixed Veg Pulao
Boondi Raita
Evening Beverage Hot brewed Iced Tea
Snacks Chivda Fry
Dinner Masala Roti or Thepla
Tomato Dates chutney
Dessert Rabdi


Recipe – Mango Poori

Aviary Photo_131505849106566848

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 12 Puris


  • Whole wheat flour (aata): 1 cup
  • Plain flour (Maida): 1/2 Cup
  • Water: As required
  • Ripe Mango Pulp: 1/2 cup
  • Sugar: ¼ 1 Tablespoon or to taste
  • Carrom seeds (Ajwain): ½ Teaspoon (optional)
  • Oil: 1 teaspoon and as required to fry the puris


  • Mix sugar and ajwain with the flour. Toss well.
  • Using mango pulp knead a hard dough. Use water if required. (If the dough is soft, it would absorb more oil while frying).
  • Add 1 teaspoon oil to the dough and knead again.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 12 equal portions. Roll each portion into ball.
  • Take a ball, grease with little oil and roll into 3-4-inch diameter circle.
  • Heat oil for deep fry.
  • In medium heat, add the puri in the oil, press the puri very gently using a slotted spatula and flip it once it puffs up or after 30 seconds. Fry both sides until light golden brown. Oil should be enough to cover the puffed puri.
  • Fry all the puris one by one or 2-3 at a time. Drain the excess oil and take them out on a kitchen napkin.
  • Serve hot.

Cook’s Note


Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Kiwifruit Juice
Breakfast Rava Dhokla
Tamarind Chutney
Lunch Matar Pulao
Cucumber Raita
Evening Beverage Mango Milkshake
Snacks Carrot Cutlet
Dinner Moong Dal ki Roti
Aloo Parwal in Tomato Gravy
Dessert Kala Jamun


Recipe – Triple Layer Dhokla Cake / Sandwich Dhokla Cake

Preparation time: 12 hours

Cook time: 30 minutes

Serves: 6


For the Rava/Sooji Mix:

  • Rava (Semolina / sooji): 1 cup
  • Plain Curd (yogurt): ¼ Cup
  • Water: ½ Cup or as required
  • Oil: 1 teaspoon
  • Salt: ½ Teaspoon
  • Ginger, green chili: 1 teaspoon crushed or paste
  • Hing(Asafoetida): 1 pinch
  • Eno or fruit salt or cooking soda: 1 teaspoon

For the Besan Mix:

  • Besan (Chickpea flour/ Gram flour): 2 cups
  • Curd: ½ Cup
  • Water: ¾ Cup or as required
  • Oil: 2 teaspoons
  • Salt: 2 teaspoons or to taste
  • Hing(Asafoetida): 1 pinch
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Ginger, green chili paste: 1 teaspoon(optional)
  • Eno (Fruit Salt): 2 Teaspoon

For tempering

  • Oil: 1 tablespoon
  • Curry leaves: 6-8
  • Mustard Seeds: 1 Teaspoon
  • Sugar: 3 Teaspoon
  • Water: 3 tablespoons
  • Green chilies: 3-4, cut each, length-wise in to 2 pieces

For Garnish:

  • Fresh Coriander leaves: 2 tablespoons or as required
  • Grated Coconut: 2 tablespoons

For Sandwich Layers:


  • Triple layer dhokla stand
  • Little oil for greasing the dhokla stand



For the besan Layer:

  • Add besan, curd and water. Whisk well. Make a smooth batter with a thick dropping consistency. Cover and keep it 5-6 hours or overnight for ferment.
  • Add salt, oil, hing, turmeric powder, ginger, green chili. Adjust water if required.
  • Grease 2 layers of the dhokla stand.
  • Add Eno in the batter and mix it softly.
  • Shift ½ of the besan batter to one of the greased pan layer and rest ½ on the other greased pan layer.

For the rava Layer:

  • Add rava, curd and water. Whisk well. Make a smooth batter with a thick dropping consistency. Cover and keep it 5-6 hours or overnight for ferment.
  • Add salt, oil, hing, ginger, green chili. Adjust water if required.
  • Grease 3rd layer of the dhokla stand.
  • Add Eno in the batter and mix it softly.
  • Shift the rava batter to the 3rd greased pan layer.

For steaming the dhokla:

  • Place the pan layers in the dhokla stand and Steam for 30 minutes.
  • Take out the pan and leave it for 5 minutes.
  • Using a knife, take out all 3 layers of the dhokla in a tray or plate. Keep them separately.

For tempering / tadka:

  • Heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add chilis. Stir. When chilies are fried, add sugar and water. Boil it for 1 minute and turn off the heat.
  • Add this tadka evenly on top of the all 3 layers. Let it absorb the tadka for 5 minutes.

Assembling the cake dhokla:

  • Take a besan dhokla layer and keep on a plate. Spread Green chutney layer evenly on the layer.
  • Place the rava dhokla layer on top of it.
  • Spread tamarind chutney layer evenly on the rava layer.
  • Place the other besan dhokla layer on top of it.
  • Press gently, so all layer will be stick to each other.
  • Garnish with fresh coriander leaves and grated coconut.
  • Now using a knife cut the dhokla into triangle or rectangle pieces and serve.


Recipe – Methi Suhali / Methi Mathri / Baked Methi Suhali / Baked Methi Mathri / Indian salty cookies

Baked Suhali

Prep Time: 18-20 minutes

Cook Time: 15 minutes

Serves: 40 Mathris


  • Whole Wheat flour (Aata): ½ Cup
  • Plain Flour (Maida): 1 cup
  • Salt: 1 Teaspoon or to taste
  • Kalonji (Black Seeds): ½ teaspoon
  • Oil / Butter / Ghee: 3 Tablespoons
  • Red chili Powder: ½ teaspoon
  • Dried methi leaves (Fenugreek leaves): 4 tablespoons
  • Water: ½ cup or as required to knead the dough


  • Mix the flours with salt, black seeds, red chili powder and dried methi leaves.
  • Add oil and mix again.
  • Using water knead a stiff dough. Cover it with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 40 equal portions and roll into balls.
  • Roll each ball into 1 ½ -inch diameter circle.
  • Or else, you can roll the dough into a large circle and use a cookie cutter to cut them into circles.
  • Prick each circle evenly with a fork or knife, to prevent them from puffing while cooking.

For deep frying:

  • Heat oil in high flame for deep fry.
  • Add a few mathris at a time in the hot oil. Once mathris are added to oil, lower the heat. Cook in low heat flipping the sides in every 2 minutes for 6-8 minutes or till both sides are light brown and crispy.
  • Let the oil heat in high flame again and repeat the process till all mathris are fried.

For Baking:

  • Preheat the oven to 350 F / 180 C for 10 minutes.
  • Brush oil/ butter on both sides of each cookie and arrange the dough circles on a greased tray or baking sheet.
  • Bake the cookies for 8 minutes, flip the side and bake again for 7 minutes or until light brown and crisp.


  • Remove the Mathris out of the oven and serve hot. Or, allow them to cool completely and store the Baked Mathris in an airtight container.


Recipe – Matar Paneer

Aviary Photo_131521393486600568

Prep Time: 15 minutes

Cooking Time: 15 Minutes

Serves: 4


  • Matar (green peas): washed, 1 cup
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Onion: finely chopped. 1/4th cup (1 Medium sized)
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Clove (Laung): 2, roughly crushed
  • Cardamom (Elaichi): 1, roughly crushed
  • Butter or ghee or oil: 1 tablespoon
  • Water: As required
  • Cumin Seeds: ½ Teaspoon
  • Fennel seeds (saunf): 1/2 teaspoon
  • Cashew: 5-6
  • Poppy seeds: 1 Tablespoon
  • White sesame seeds: 1/2 tablespoon
  • Milk cream or milk: ¼ Cup
  • Fresh Coriander leaves: 2 Tablespoon
  • Salt: ½ Tablespoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon


  • Soak poppy seeds, sesame seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it with the soaked water into paste. Keep this cashew paste aside.
  • Blend ginger, green chili, onion and keep aside.
  • Heat oil in a pan. Add fennel seeds, cumin seeds, cloves and cardamom. After 30 seconds, add ginger, chili, onion paste. Sauté for 2-3 minutes.
  • Add green peas, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 4-5 minutes or until peas are cooked.
  • Remove the lid and add milk cream and cashew paste. Stir well and cook it for another 3-4 minutes.
  • Add the paneer cubes in the mix. Mix gently and cover it for 2 minutes.
  • Turn off the heat. Add coriander leaves.

Cook’s Note

  • For Jain(no onion, garlic) recipe, do not use onion, other process is same as above.