Breads •
Rotla (બાજરીનો રોટલો): Thick
millet flour flatbread usually grilled over coals in clay pan. •
Makai no rotlo: Thick
maize flour flatbread usually grilled over coals in clay pan. •
Bhakri: Made with
whole wheat flour, thicker than
rotli. •
Phulka rotli (also called
rotli or
chapati): Made with whole wheat flour, rolled thin. •
Juvar no rotlo: Thick
sorghum flatbread. •
Parotha: Shallow-fried whole wheat flatbread. •
Puri: Made with whole wheat flour, deep-fried. •
Thepla or
dhebra (થેપલા/ઢેબરા): Made with a mixture of flours, pan-fried, mildly spiced, usually contains shredded vegetables. •
Poodla (sweet): Made with a mixture of flours, pan-fried. •
Rajgira ni puri Rice In addition to plain
rice, Gujarati cuisine also includes rice based dishes such as: •
Biranji: Steamed
rice flavoured with
saffron,
sugar, and
dried fruit. •
Khatta-mittha bhaat (sour and sweet rice):
Rice, boiled with
potatoes and spices, yellow in colour and accompanied with lemon peel. •
Vagharelo bhaat: Aromatic tempered rice using various spices. •
Doodhpak: Rice pudding made by boiling
rice with
milk and
sugar, and flavoured with
cardamom,
raisins,
saffron,
cashews,
pistachios, or
almonds. It is typically served as a dessert. •
Khichdi (rice & a
dal): Cooked like
porridge accompanied with
ghee,
dahi (yogurt), and
pickle •
Pulao (rice with vegetables) •
Khichu: Kneaded
rice flour made by heating it with
water,
salt,
green chillies, and
cumin. •
Sabudana Khichadi •
Fada ni khichdi •
kachori: Deep fried, crispy and round shape soft small chapati type which often made with rice flour and all purpose flour.Mostly it is filled with some delicious materials.
Vegetables (Shaak) •
Bateta nu shaak (potato curry) •
Bateta sukhi bhaji (dry potato) •
Bateta Dungri nu shaak (Potato and onion curry) •
Bateta Ringan nu shaak (Potato and Eggplant Curry) •
Bateta Guvar nu shaak (Potato and Cluster beans curry) •
Bateta Chawli nu Shaak (Potato and glossary long beans) •
Lasaniya Bateta (Garlic flavored Potato curry) •
Bharela Ringan (stuffed dry Eggplant) •
Bharela bhinda (stuffed dry okra) •
Bharela karela (stuffed dry
karelu) •
Bhinda nu shaak (dry okra) •
Bhinda Bateta nu shaak (dry Okra & potato) •
Vatana bateta nu shaak (potato and peas curry) •
Cholaa nu shaak (black eyed peas curry) •
Chawli Ringan Bateta nu Shaak (glossary long beans, brinjal and potato curry) •
Dhana capsicum nu shaak (dry
coriander,
capsicum and
chickpea flour curry) •
Dudhi bateta nu shaak (
bottle gourd and potato curry) •
Ringan bateta nu shaak (
eggplant and
potato curry) •
Dudhi chana ni daal nu shaak (
bottle gourd and split black chickpea curry) •
Dudhi ganthia nu shaak (
bottle gourd) •
Dudhi mag ni dal nu shaak (
bottle gourd and
mung bean Curry) •
Dudhi nu shaak (
bottle gourd curry) •
Fansi ma dhokli nu shaak (
French bean curry with
Dumplings) •
Fansi nu shaak (dry green bean curry) •
Ganthia nu shaak •
Gathoda nu shaak •
Guvar nu shaak (
cluster beans curry) •
Kadhi (curry made from buttermilk
chhash and gram flour, usually either sweet or tangy) •
Karela nu shaak (
bitter gourd curry) •
Kobi bateta nu shaak (
cabbage and
potato curry) •
Keri nu shaak (Mango curry) •
Kobi Papdi nu shaak (Cabbage and broad beans curry) •
Mag nu shaak (
mung bean curry) •
Methi nu shaak (
fenugreek leaves curry) •
Methi bateta nu shaak (fenugreeek leaves and potato curry) •
Panchkutiyu shaak (five-vegetable curry consisting of
ridge gourd,
potato,
bottle gourd,
eggplant, and
green peas) •
Parwal bateta nu shaak (
pointed gourd and
potato curry) •
Ringan nu shaak (
eggplant curry) •
Ringan no oro (roasted
eggplant mashed curry) •
Sev tameta nu shaak (curry made of
tomatoes and sev) •
Sambhariyu Shaak (Stuffed Ivy gourd, baby potatoes, sweet potatoes and eggplant curry) •
Tameta bateta nu shaak (
tomato and
potato curry) •
Tindoda nu shaak (
ivy gourd curry) • (ivy gourd curry) • •
Palak nu shaak (spinach leaves curry ) •
Undhiyu: A mixed vegetable
casserole that is traditionally cooked upside down underground in earthen pots fired from above. This dish is usually made of the vegetables that are available on the
South Gujarat coastline during the winter season, including (amongst others)
green beans, unripe
banana,
muthia, and
purple yam. These are cooked in a spicy
curry that sometimes includes
coconut.
Surti Undhiyu is a variant that is served with
puri at weddings and banquets. Again it is a mixed vegetable casserole, made with red
lentils and seasoned with spices, grated
coconut, and
palm sugar in a mild sauce. It is garnished with chopped
peanuts and toasted grated
coconut, and served with
rice or
roti. This dish is very popular all over Gujarat, and most Gujarati families eat it at least once a year on
Makar Sankranti. •
Umbadiyu: a seasonal(winter) delicacy from South Gujarat (especially from Valsad District), made with Green beans, purple yam, potatoes(stuffed chutney of green chilly, green coriander chutney and peanut), egg plant(stuffed) and sweet potato and local plants herbs for fragrance and earthiness all the ingredients are put in earthen pot upside down in fire •
Val papadi nu shaak (
Flat bean curry) •
Dal dhokli Side dishes (Farsan) Farsan are side dishes in Gujarati cuisine. •
Dabeli (a bread stuffed with the spicy masala mixture) •
Bhajiya (deep fried savoury snacks; a popular variety is
pakora) •
Dal Vada (deep fried savoury snacks; a popular variety is
Dal Pakoda)
Dal vada, Vaati dal na bhajiya •
Locho (a Surati variety made from chickpea flour) •
Aloo puri (another Surati variety) •
Chaat (A mixture of
potato pieces, crispy fried bread, and spices topped with
chutney,
cilantro, and yogurt) •
Dahi vada (Fried dumplings soaked in yogurt and topped with salt,
cumin, and
cayenne pepper) •
Dhokla (steamed cake made primarily of rice flour) •
Handvo (steamed cake made of rice flour, beans, yogurts, and
calabash) •
Kachori (a deep fried dumpling made of flour and filled with a stuffing of yellow
moong dal,
black pepper,
cayenne pepper, and
ginger) •
Khaman (Steamed cakes made out of
gram flour, garnished with green
chili pepper and
cilantro; types include nylon khaman and vati dal na khaman •
Khandvi (roll made of
gram flour and
dahi (yogurt) topped with
mustard seed,
cilantro, and grated
coconut) •
Upma •
Khichu (a thick
porridge-like mixture made of
rice flour and seasoned with
cumin seeds; once prepared, the mixture is often topped with
oil,
cayenne pepper, and
salt) •
Lilva kachori (a variety of
kachori made with
pigeon peas) •
Patra (
Patarveliya) •
Methi na gota (Fried
fenugreek Dumplings) •
Muthia (steamed dumpling made of
gram flour,
fenugreek,
salt,
turmeric, and
cayenne pepper; the steamed dumpling can also be stir fried with
mustard seed) •
Pani puri (a round hollow flatbread that is fried crisp and filled with
potato, and black
chickpeas and topped with water seasoned with
mint and green
chili pepper, and
tamarind chutney) •
Sev khamani (
grated khaman topped with crispy, fried
sev) •
Vegetable handva (served hot either with chutney or
tomato sauce or
pickle) • Methi na vada (vada made with Bajara flour and green fenugreek leaves) •
samosa • Surati samosa or Navtad Samosa •
sabudana na vada •
Khichdo •
Batata vada •
Kela vada (fried banana dumplings) •
Ratadu na vada (yam fritters) •
Bafela (steamed) muthiya (of any vegetable) •
Tadela Bhaat na muthiya (fried rice fritters) •
Ponk na vada •
Khaja •
Undhiyu • Sev Usal
Snacks (Nasta) •
Chavanu (mixed fried snacks) •
Chakri •
Chorafali •
Fafda •
Ganthiya •
Khakhra •
Mathia •
Sev (palak Sev, Aloo sev) •
Sev mamra •
Lasaniya mamra •
Makai no dana (corn chevda) • •
Khandvi(Patudi) •
Methi sakarpara •
Methi Muthia •
Ragda Pettis •
Nachni Methi Muthias • •
Khichu Papdi •
Khaman • Mathiya • Suvari or sweet puri • Thapda •
Sarevada/chokhaliya (rice flour papad) •
Fulwadi • Fried Suran (
Yam)
Dal (pulses) • Gujarati Daal • Moong Dal • Gujarati
kadhi • Kadh (an intermediate between kadhi and daal) • Mix dal • Adad ni daal (Great with bajara rotala)
Mithai (sweets) •
Adadiya •
Jadariyu •
Sutarfeni •
Kansar •
Maisur •
Halvasan •
Aadupak •
Malpua • Keri no ras •
Basundi •
Ghari •
Ghughra •
Ghebar or
Ghevar •
Son Papdi • Magas (or Magaj) •
Sukhadi • Mohanthar/Mohanthal (
gram flour fudge) • ghaum ni sev (wheat flour ) • Ronvelia •
Penda • Barfi •
Ladu • Sheero (sweet from semolina or wheat flour or ) •
Ghooghra •
Jalebi •
Shrikhand • Sweet Sev •
Lapsi •
Doodhpak •
Shakkarpara • Kopra paak •
Dudhi no halwo •
Kaju katri •
Gulab jambu • Velan lapsi •
Beet no halwo • Moong dal Halwa •
Fada bi lapsi •
Nankhatai • Kulfi
Condiments •
Chutney •
Raita •
Athanu •
Papadi •
Masala Papad •
Kachumber • Chhundo • Methia Mango Pickle • Murbbo
Spices and seasonings •
Kokum • Aambli or Aamli (
Tamarind) • Gor (
Jaggery) • Chaat Masala • Hardar or Havej (
Turmeric powder) • Kothmir (
Coriander Leaves) • Elaichi (
Cardamom) •
Garam Masala (Mix of dry spices, roasted and powdered) • Hing (
Asafoetida) • Rai - Mustard seed • Jeeru (
Cumin) • Shahi jeeru (
Caraway seeds) • Kesar (
Saffron) • Lilu marchu (
Green chilli) • Lal marchu (
Cayenne pepper) • Methi (
Fenugreek - leaves and seeds) • Phoodino or pudina (
Mentha Mint) • Soonth (ginger powder) • Laving (cloves) • Mitho limbdo (curry leaves) • Dhana (Coriander seeds) • Singadana (Ground Nuts) • Badiya - Star Anise • Taj - Cinnamon • Jaiphal - Nutmeg • Variyali - fennel seeds • Tamal patra - Bay leaf • Kara marri - Black peppercorns • Tamal Patra - Bay leaf • Sanchal - Black salt • Ajamo - Carom seed • Limbu na phool (Saji na phool) - Citric acid • Sava - Dill Seeds • Amchur - Dried mango powder • Varakh - Edible leaf (Gold or silver) • Madh - Honey • Javintri - Mace • Sendhalu mithu - Rock salt
Drinks • Jaggery Water • Nimbupani (Lemon water) • Chhas (Buttermilk) ==References==