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To make methi thepla, you start by rinsing and chopping the methi leaves, and then adding them to a bowl with spices and millet flour. Stir the mixture well to release the leaves’ moisture and then add water and knead until the dough becomes soft and smooth. Divide the dough into even balls and let them sit for a few hours.
It is made up of besan (chickpea flour), whole wheat flour, methi , salt, turmeric, chili powder, fresh ginger, [2] green chilies, [2] and an optional bonding agent/sweetener such as sugar and oil. This dish can be eaten steamed or fried (after steaming).
Gujarati Snack. Wheat flour, methi. Khandvi: Snack. Besan. Kombdi vade: Chicken Curry with Bread. Chicken. Kopra paak: Sweet coconut halwa/barfi: Halwa is soft, barfi more like cake. Koshimbir: a salad, usually served as a side: Kolim / Jawla: A preparation of dried fish named Kolim or Jawla found in coastal Maharashtra with onion and spices.
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).
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
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]
This category contains articles with Gujarati-language text. The primary purpose of these categories is to facilitate manual or automated checking of text in other languages. This category should only be added with the {} family of templates, never explicitly.
Mysore pak: A sweet dish of Karnataka, India, usually served as a dessert. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. Pak or Paka in Kannada means the sugar syrup; generally paka is also referred to as a dish resembling to nalapaka and bhimapaka. Misal Pav: A popular dish from Pune, Maharashtra. Served as ...