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The various types of theplas are cooked by varying the ingredients. Common variants include methi, [4] mooli [2] and dudhi. [5] Theplas can also be made with mashed potatoes, mixed vegetables, or garlic. The most popular version of this traditional dish is methi thepla. [6]
Gajar Pak [2] Sweet dish made using carrot, milk, ghee, dry fruits. Vegetarian Gatte ki Sabzi Gatte (made up of besan) are added to spice gravy made of curd. Gajar matar aloo: Diced red/orange carrots and potatoes sautéed with black mustard leaves, garnished with ground black pepper powder and lemon juice: Vegetarian Gobhi matar
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli , dal or curry , rice , and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad. [2] Kathiawadi Thali is a variation of Gujarati Thali. [3]
Pak-Shastra (1878) in Gujarati; Culinary Jotting for Madras (1891), later republished as Vwyer's Indian Cookery. Mistanna Pak (1904) in Bengali; Bengal Sweets (1921) by Haldar [42] [43] Recipes-Of-All-Nations (1923) by Countess Morphy, has an Indian section that mentions gulgula, halwa, and khoa. Pak Chandrika (1929) by Maniram Sharma in Hindi
Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in Indian cuisines to make aloo methi (potato fenugreek) curry. [15] In Armenian cuisine, fenugreek seed powder is used to make a paste that is an important ingredient to cover dried and cured beef to make basturma. [16]
Some sweets such as kheer and barfi are cooked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. [9] [10] [11] The composition and recipes of the sweets and other ingredients vary by region.
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