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Handvo
Handvo () is a savory vegetable cake originating from Gujarat, India. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. Sometimes crushed peanuts are also added. Preparation Handvo batter is made by mixing rice and various lentils, which are rinsed, dried, and then ground. The pulses are mixed with yogurt to prepare a fermented batter. The batter is mixed with yogurt and spices and is then steamed. Variations Handvo can be made with moong dal (split yellow gram) or chola dal (split cow peas) instead of rice. Vegetable handvo is a variety based on gram flour and contains vegetables like peas and cabbage, and also includes garam masala. It is often eaten along with pickle or tea. See also * Gujarati cuisine * Dhokla * Khaman * Muthia * Dhebra Dhebra () is an Indian bread from the Gujarati cuisine made of pearl millet flour. When flavoured with fenugreek leaves, it is called ''methi dhebra''. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gujarati Cuisine
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). The ''thali'' will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (''farsaan'') like dhokla, pathra, samosa, fafda, etc. and a sweet (''mishthaan'') like mohanthal, jalebi, sevaiya etc. Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy commonly. Despite easy access to plentiful seafood, Gujarat is primaril ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khaman
Khaman is a savoury snack from India that found fame in Gujarat. Khaman is made from ground channa daal or channa gram flour, usually with lemon juice, semolina, and curd. A final '' tadka'' can be added, using ingredients such as asafoetida and chillies. See also * Dhokla * Gelebi * Missal Pav *Konkani people *Gujarati people * Aagri people *Indian Cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally av ... References {{reflist Gujarati cuisine Indian snack foods Chickpea dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gujarat
Gujarat () is a States of India, state along the Western India, western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the List of states and union territories of India by area, fifth-largest Indian state by area, covering some ; and the List of states and union territories of India by population, ninth-most populous state, with a population of 60.4 million in 2011. It is bordered by Rajasthan to the northeast, Dadra and Nagar Haveli and Daman and Diu to the south, Maharashtra to the southeast, Madhya Pradesh to the east, and the Arabian Sea and the Pakistani province of Sindh to the west. Gujarat's capital city is Gandhinagar, while its largest city is Ahmedabad. The Gujarati people, Gujaratis are indigenous to the state and their language, Gujarati language, Gujarati, is the state's official language. The state List of Indus Valley civilisation sites#List of Indus Valley sites discovered, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peas
Pea (''pisum'' in Latin) is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum'' in 1753 (meaning cultivated pea). Some sources now treat it as ''Lathyrus oleraceus''; however the need and justification for the change is disputed. Each pod contains several seeds (peas), which can have green or yellow cotyledons when mature. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a "pea" flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (''Cajanus cajan''), the cowpea (''Vigna unguiculata''), the seeds from several species of '' Lathyrus'' and is used as a compound form - for instance, in Sturt's desert pea. Peas are annual plants, with a life cycle of one year. They are a cool-season crop grown in many parts of the world; planti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thepla
Thepla () is a soft Indian flatbread typical of Gujarati cuisine While extremely popular across Gujarat, it is especially common amongst the Jain communit It is served as breakfast, as a snack as well as a side dish with a meal. Its common ingredients are wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. It is served with condiments such as dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle). Varieties The various types of theplas are cooked by varying the ingredients. Common variants include methi, mooli and dudhi. Theplas can also be made with mashed potatoes, mixed vegetables, or garlic. The most popular version of this traditional dish is methi thepla.Bored of roti, try methi thepla: https://indianexpress.com/article/lifestyle/food-wine/methi-thepla-recipe-if-you-are-bored-of-regular-roti-6384685/ Differences between chapati and thepla Chapati dough is made with whole wheat flour (finer) and oil/ghee, seasoned with salt, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhebra
Dhebra () is an Indian bread from the Gujarati cuisine made of pearl millet flour. When flavoured with fenugreek leaves, it is called ''methi dhebra''. It is a culinary cousin of the flatbread called thalipeeth in Marathi. Dhebras can be eaten as a part of any meal - breakfast, brunch, lunch or dinner - or on its own as a snack. Due to the oil in the recipe, Dhebras have a good shelf life. Preparation To create dhebra, sufficient water and salt are mixed with millet flour and whole wheat flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). Then, both sides of the dhebra are lightly fried with vegetable oil on a tava, until small brown spots appear. This is a plain dhebra, made of millet flour (Pearl millet, bajra atta). Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is the ''methi dhebra'', in which methi (fenugreek leaves) are added as flavour. Ther ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muthia
મુઠીઆ/મુઠીયા (Muṭhiā/Muṭhiyā) is a Gujarati dish from India. The name is derived from the way it is made, from the 'gripping' action of the hand. It is a vegetarian dish. It is made up of besan ( chickpea flour), whole wheat flour, methi (fenugreek), salt, turmeric, chili powder, fresh ginger, green chilies, and an optional bonding agent/sweetener such as sugar and oil. This dish can be eaten steamed or fried (after steaming). In Gujarat, this item is known as મુઠીયા/વેલણીયા/વાટા (Muṭhiyā/Velaṇiyā/Vāṭā) etc. This item is known as 'vaataa' in Charotar area located in Central Gujarat. Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, luni (purslane) or grated bottle gourd (dudhi) or peel of bitter gourd (karela). After steaming, they are cut into pieces and tempered with sesame seeds and mustard seeds. Muthiya is part of a category of snack food c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhokla
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse ''Bengal gram'', but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans. History ''Dukkia'', a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the Gujarati ''Varanaka Samuchaya'' (1520 CE). Preparation Dried rice and split chickpeas ( chana dal) are soaked overnight. The mixture is ground, and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger. The fermented batter is then steamed for about 15 minutes and cut into pieces. These chopped pieces are seasoned in sauteed mustard seeds or cumin seeds, green chilis and curry le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garam Masala
Garam masala (Hindustani language, Hindustani: ''garam masālā'', ) is a Spice mix, blend of ground spices originating from the Indian subcontinent. It is common in Indian cuisine, Indian, Pakistani cuisine, Pakistani, Nepalese cuisine, Nepalese, Bangladeshi cuisine, Bangladeshi, and Caribbean cuisine, Caribbean cuisines. It is used alone or with other seasonings. The specific combination differs by district, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries. Ingredients The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than another. The components of the mix are roasted, then ground together or added to the dish for flavour just before finishing cooking. A typical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the " cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peanut
The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), goober pea, pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics by small and large commercial producers, both as a grain legume and as an oil crop. Atypically among legumes, peanut pods geocarpy, develop underground; this led botanist Carl Linnaeus to name peanuts ''hypogaea'', which means "under the earth". The peanut belongs to the botanical family Fabaceae (or Leguminosae), commonly known as the legume, bean, or pea family. Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules, which improve soil fertility, making them valuable in crop rotations. Despite not meeting the Botanical nut, botanical definition of a nut as "a fruit whose ovary (botany), ovary wall becomes hard at maturity," peanuts are usually categorized as nuts for culinary purposes and in common English. Some pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
