What to eat in gujarat

Bajri Na Rotla
1. Mix salt and Bajri flour. Now add a little water at a time and kneed into firm dough. Add water as needed. The dough should be soft enough. Now wet your palm and place a medium size ball of dough in between your palms. Gently press and flatten the ball. Keep flattening it as if you are clapping your hands gently. You will have to keep your palms wet so that the dough doesn t stick to your palms. Keep on expanding rotla this way until you get it of your desired thickness.Place it slowly on hot clay tawa(also called Tavdi). Take care that there should not be any air between, tavdi and rotla .Cook on low flame for about a minute and then gently flip it over to cook the other side. Turn the heat to medium high while cooking the other side for another minute. Now turn again and cook the other side until fully cooked. take it off from tavdi and spread Ghee on it. Serve Hot with Ringan no olo. .....
Maize
2. known in some English-speaking countries as corn, is a large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as a starch. .....
Bhakri
3. Bhakri is a round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka. It is coarser than a roti. It can be either soft or hard in texture, compared to a British biscuit with respect to hardness.Being a staple bread, bhakri is served with curd, chutney, vegetables, and rice. It is made mostly from wheat flour, jowar flour, bajra flour, nachni (or finger millet) flour, and even rice flour (in the Konkan region). Bhakris are made primarily with hot water, and flour. It has traditionally been the farmer s food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch. .....
Paratha
4. A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.It is one of the most popular unleavened flat breads in the northern part of the Indian subcontinent and is made by pan frying whole wheat dough on a tava. The parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Paranthas are usually stuffed with boiled potatoes (as in aloo ka parantha), leaf vegetables, radishes, cauliflower, and/or paneer (Cottage-cheese). A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the parantha into a tube and eat it with tea, often dipping the parantha. .....
Whole wheat flour
5. Whole-wheat flour is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with other lighter white unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients to the white flours (especially fiber, protein, and vitamins), texture, and body that are lost in milling and other processing to the finished baked goods or other food(s). .....
Puran Poli
6. is a traditional type of sweet flatbread made in India in the states of Maharashtra, Andhra Pradesh, Karnataka, Gujarat Tamil Nadu and Goa. .....
Maharashtrian Puran Poli
7. Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles like a roti, a poli is actually very different. It is made mostly during holi when the bonfire is lit. The stuffing is known as puran and the outer cover is known as poli. The puran is made by boiling chickpea lentils with a pinch of turmeric for color. When the lentils are cooked and soft, the broth is removed and kept aside.Jaggery is added to the chickpeas and cooked till they are soft. Then the stuffing is removed and sieved through a utensil made specifically for puran to achieve a smoother consistency. Saffron, cardamom, and nutmeg is added for additional flavor. The outer cover is made by making a dough by mixing refined flour, milk and ghee. Equal number of balls are made of the dough as well as the stuffing. The puran is stuffed inside the dough and then rolled out flat using a rolling pin. The poli is then cooked on a hot griddle and served with ghee and a soup made from the syurp.The stuffing is cooled to room temperature. Meanwhile, the outer dough is prepared. A very soft, rubbery dough is prepared by kneading polished wheat-flour with a little water and a large amount of oil. This is left soaked in oil for a few hours. .....
Puri
8. Is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. .....
Dhebra
9. Dhebra is a Gujarati food item made of pearl millet flour.To create dhebra, sufficient water and salt is mixed in millet 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 streamed with vegetable oil on a tava, until small brown spots appear.This is a plain dhebra, made of millet flour (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) is added as flavour. .....
Pooda
10. Hope you are having a blessed day and wish you a fantastic year ahead! This week s recipe is for Fenugreek Pancakes, Gujarati style.In Gujarat, they are also known as Methi ni Bhaaji na Pooda and they taste absolutely delicious! Methi ni bhaaji means fenugreek and pooda means pancakes. I remember eating them for as long as I have been around from my childhood days in Zambia all the way right up to the present day and they have never failed to disappoint. .....
Biranj
11. Vermicelli cooked in milk and sugar and flavoured with cardamom and saffron. Wash the rice and spread it out on a clean cloth. Soak the dal for two hours, drain and spread out to dry. Pour the ghee into a heavy vessel and place on the fire. Put in the cloves, and when they fluff out, add the cinnamon. Next, add rice, and roast till very light brown.Add the dal and reduce heat Keep ready 2 cups of boiling water. and add to the rice and dal. Cover and cook on a slow fire for 10 minutes. Add sugar and saffron, and stir gently. Cover and stir every few minutes so that the rice does not stick to the bottom of the vessel. When the ghee separates, remove from fire, and sprinkle over with powdered cardamom. .....
Khatta Mittha Bhaat
12. Infused Khaman Dhoklas I call them that because these spongy khamans have been infused with a sugar-lime juice solution to give it that authentic street taste. all the credit goes to my Mil for teaching me this trick. I had been making this the regular way, by adding tadka on top...but by letting the sugar-lime solution soak in the khaman, it takes on a whole new flavor...one that you re sure to enjoy. .....
Doodhpak
13. 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. Doodhpak is a dessert dish, a kind of rice pudding made from milk, rice, saffron and nuts, accompanied by pooris. The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped almonds. Doodhpak originates from Gujarat. .....
Khichdi
14. Khich?? alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi. .....
Pilaf
15. Pilaf (also known as pilav, pilau, plov, pulao, polu and palaw) is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits. Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, North Indian, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Bukharan Jewish, Swahili, Uzbek, and Tajik cuisines. .....
Khichu
16. Kneaded rice flour made by heating it with water, salt, green chillies, and cumin.Khichu is simple, easy to made, spicy and delicious healthy Gujarati Snacks. This steamed rice flour street food is very famous in Gujarat. Khichu is also known as Papdi no lot, which is dough to make traditional rice papad.Khichu tastes delicious with achar methi masala and oil. There are many variant of khichu like wheat flour khichu, Bajri flour khichu and more. Must try Rice flour khichu during winter. .....
Momordica charantia
17. Momordica charantia often called bitter melon, bitter gourd or bitter squash in English, has many other local names. Goya from the indigenous language of Okinawa and karavella from Sanskrit are also used by English-language speakers.It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is extremely bitter. Its many varieties differ substantially in the shape and bitterness of the fruit.Bitter melon originated on the Indian subcontinent, and was introduced into China in the 14th century. .....
Kadhi
18. Kadhi or karhi is a North Indian dish. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi and Urdu) and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. Among the Sindhi people, a different variety is popular and often vegetables are also added. .....
Bhajia
19. Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience. .....
Locho
20. Cook with less oil, steam baked, served with spicy desi chutney, chilly and sev famous and special Gujarati traditional street food surti locho is out of the world. Prepare it for breakfast or supper or whenever you like eating. .....
Chaat
21. Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from (tasting, a delicacy), from (to lick), from Prakrit (to devour with relish, eat noisily) .....
Dahi vada
22. Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).[citation needed] The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above. .....
Dhokla
23. Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop. .....
Handvo
24. Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal in its own right when served with chutney and buttermilk. Although readymade flour is available in the market, we suggest you try this version to experience the true flavour. The grated bottle gourd is a very critical ingredient in this recipe as it imparts the required softness to the handvo .....
Kachori
25. Kachori or Kachauri or Kachodi or Katchuri is a spicy snack popular in various parts of India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. It is a popular snack food in Karachi, Pakistan. .....
Khaman
26. Khaman is a savory steamed cake made from gram flour. It is very soft, fluffy and spongy in texture. It is perfect as a snack for any time of the day or side farsaan with your meal.This is instant version of it. It will be ready in only 20 minutes. And secret ingredient is eno fruit salt. Traditionally batter is prepared 10-12 hours in advance.It has combination of sweet (from sugar), spicy (from chopped and sliced chilies) and sour (from citric acid or lemon juice) tastes. .....
Khandvi
27. Khandvi is a savory snack from the Indian state of Gujarat, India. It is made mainly of gram flour and yoghurt which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into scroll shapes. The delicious mild taste and soft texture is the reason why it is a popular snack amongst many adults, and kids. It is available readily all across India as it has become a very popular item. It is commonly known for being part of the appetizer as it is a great dish for starters. Many people choose to buy it from a local sweet shop rather than preparing it at home because it may seem difficult for some people. Making Khandvi at home is not hard at all .....
Lilva Kachori
28. Mix all the ingredients for kachori in a bowl and rub the flour betwen palms so that ghee is mixed well with flour.Kneed a soft dough using warm water. Cover the dough with wet cotton cloth and keep aside for 15 - 20 minutes. Wash pigeon peas and grind to a smooth paste using little water at a time. .....
Methi na Gota
29. At this time of winter, it is pleasure to have hot Methi gota with a fried chili and cup of tea. It is very popular snack from Gujarat. You will find these methi pakoda in every shop which sells snacks aka Farsan in Gujarat. Apart from winter, it tastes best in monsoon. When its raining, you will see a big crowd at stalls.methi na gota or methi pakora is a gujarati deep fried snack. basically these are fritters made with besan/gram flour and fenugreek leaves. they are usually served as a snack during tea time.i have had methi na gota many times while living in mumbai. whenever we would buy mix pakora platter from the gujarati snack shops, they would also add methi na gota in the pakora mix. the texture used to be so soft and spongy, unlike the onion pakora or aloo pakora that used to be there in the platter .....
Muthia
30. Muthia is an example of Indian food. The name is derived from the way it is made, from the gripping action of the hand. It resembles sausage, but is a vegan dish. It is made up of Chickpea flour, Methi (Fenugreek), Salt, Turmeric, Chili powder, and an optional bonding agent/sweetener such as sugar and oil. It is a very good staple of Gujaratis. This dish is supposed to be good for keeping bowel movement regular, because it includes fenugreek. This dish can be eaten steamed or fried (after steaming); it is equally tasty either way. The following link gives information about preparation of this dish.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 or grated bottle gourd or peel of bitter gourd(karela) After steamed, they are tempered with sesame seeds and mustered seeds. Very yummy. .....
Panipuri
31. The Panipuri is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one s mouth. It is a popular street food dish in Mumbai, Kolkata, Delhi, Lucknow, Karachi, Lahore, Chittagong, Dhaka and Kathmandu. In North India it is known as Gol Gappa. The name gol gappa refers to the crisp sphere (gol) that is placed in the mouth and eaten (gappa) one at a time. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by deep frying in oil. Dogras, Kashmiris, Bhaderwahis, Gujjars, Paharis, Ladakhis, Himachalis of North India called it Gol Gappa . It is known as bataasha in the Western region of Uttar Pradesh. Bataasha is something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. It is known as Phuchka in Eastern Indian states like Bihar, Jharkhand and West Bengal, also in Bangladesh. Because of the bursting sound in the mouth when it is eaten, called gup chup in Odisha,Hyderabad and South Jharkhand. Gol-Gappa or Pani Pataase in Madhya Pradesh, Gup-Chup or Gol-Gappa or Panipuri in Chhattisgarh. In several parts of Gujarat and Kutch. It is commonly known as pakodi, not to be confused with pakoda. .....
Patra
32. Patra is a popular vegetarian dish in the West region of India.[citation needed] It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India.[citation needed] Its main ingredient is crushed chickpeas (gram flour), wrapped in the leaf of the taro plant. Many different ways exist to prepare the dish. It is commonly rolled up with spices and tamarind paste, then sliced and fried. It is possible to buy tins of prepared rolls of patra. .....
Vegetable Handva
33. Vegetable Handva or Handvo is a Gujarati dish. It is a vegetable dish which is based on gram flour (called Besan in Hindi and Urdu) and contains vegetables like peas, cabbage, and also includes Garam masala. It is often eaten with Pickle or tea. .....
Murukku
34. Murukku savory crunchy twists made from rice and urad dal flour. Murukku is a verb in Tamil language means twisted.Manaparai Murukku - The town Manapparai in Tamil Nadu is particularly known for its tastier murukkus. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami. Tamil nadu government applied for geographical indication tag for Manapparai Murukku along with Thanjavur veena and Madurai malli (jasmine). Kai Murukku are often served on special occasions within Iyer (Tamil Brahmin) families. Murukku is famous not only in Tamil nadu and Indian subcontinent but also in other Tamil diaspora like Sri Lanka, Singapore and Malaysia. Its Malay name is rotan gulung goreng, although even in that language it is far better known as murukku. .....
Chorafali
35. Chorafali or cholafali fafda is central Gujarats (India) very famous snack. This snack is specialty of .....
Fafda
36. Fafda is a traditional crunchy snack that is synonymous with Gujarati cuisine. Made of gram flour and other spices, it is a convenient and quick snacking option that can be had at anytime of the day or mixed with other dry snacks like puffed rice. .....
Ghanthia
37. I like gathiya or gathia/ghatia/ghatiya whatever we might call it then normal sev or ompodi. In gathiya we use lots of pepper and carom seeds unlike in sev where red chilli powder is used. Gathia can be confused with kara sev but both differ in taste and texture. Gathiya has puffy texture, light weighted and soft to bite compare to Sev (Kara Sev). It is also mild in taste and flavor which makes it quite addictive. I actually like more of lamba gathiya or its also called pata or fafda gathia but for that we need papad khar which I dont have with me. .....
Khakhra
38. Originating from the state of Gujarat, as part of Gujarati cuisine in India, Khakharas are thin crackers made from mat bean and wheat flour and oil. It is served usually during breakfast. khakhras are uniquely hand-made and roasted to provide a delicious, crunchy and healthy snack enjoyed with a selection of pickles and chutneys. .....
Mathia
39. Mathiya is is a savoury math dal flour based Gujarati Snacks. Most of Gujarati household made mathiya during Diwali or Holi festival. .....
Sev
40. A quick but delectable preparation of tomatoes tempered with cumin seeds and ginger, served with sev. Sev is a deep-fried, vermicelli-like snack made with gram flour. It is so common that it is found in almost all stores, right from the street vendors to the large supermarkets! all in all, this is a no-fuss recipe! note that the tomatoes can be cooked earlier, but the sev should be added just before serving so that it remains fresh and crisp. .....
Sev Mamra
41. Sev Mamra (mumra) is an Indian snack. It is a mixture of spicy dry ingredients such as puffed rice, savoury noodles (sev) and peanuts. It is a very light yet healthy dish.Regional variation of the snack varies by adding capsicum, onions, or pickled mangos.It is available in most parts of India, though it is known by different names in different regions. .....
Moong Daal
42. The use of whole green gram or moong is very common in day-to-day gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item. .....
Meethi Sweet Kadhi
43. Gujarati Kadhi is one of the best recipes of Gujarati cuisine. This authentic recipe requires knowledge of cooking with Indian spices and it gets its delicious taste from curd, besan and curry spices. Unlike other recipes, Gujarati dahi kadi uses less besan and has sweet and sour taste along with comparatively thinner consistency. Whether you serve it with steamed rice, simple rice khichdi or vegetable pulav, it is surely going to tantalize your taste buds. .....
Mixed Dal
44. The state of Gujarat is located on Indias northwestern coast just above Maharashtra state. The cuisine of Gujarat is primarily vegetarian in nature. Gujarati food is a delicate balance of sweet, salty and spicy flavors. Fresh seasonal vegetables served along with various dals or beans, rice and Indian flatbreads are usually part of a typical Gujarati meal.This delicious mixed dal recipe is simple, easy to prepare and absolutely delicious. It is also a rich source of protein.The pressure cooker is absolutely indispensable in the Indian kitchen. It cooks dals, beans, lentils, vegetables, rice, chicken and lamb in mere minutes (as opposed to hours). The result is a fully cooked and tender final product that is cooked by a fast and healthy method. Pressure cookers can be a little intimidating at first, but I highly recommend using one especially for Indian meals. Pressure cookers will make your life easier and are a wonderful time saver. The newer modern pressure cookers are inexpensive and much safer to use. They are also easily available in most home and kitchen appliance stores. .....
Raita
45. Cucumber Raita is famous Indian raita (Yogurt sauce). Cool yogurts, fresh cucumbers and spices balanced spicy Indian foods. It tastes delicious with paratha and any spicy Indian veg. Mint or cilantro with jeera adds awesome tastes. Raitas serves with biryanis, spicy rice also. .....
Chutney
46. I love the company of chutneys with my main dishes and always churning up some every alternate day to soothe my cravings. Coriander chutney happens to be my favorite but when it comes to preparing it, I am a bit conservative; until I eat this chutney at my Gujarati aunts place. The moment it touched my tongue, the flavors blew my mind! It has the aromatic flavors of cilantro, but there was something else which made it taste .....
Adadiya
47. Adadiya is famous Gujarati Winter special sweet. Adadiya is traditional Katchi and Kathiyawadi sweet. There are many ingredients in Adadiya which helps to keep body warm during winter. .....
Sutarfeni
48. Sutarfeni is a tasty sweet and peeling Indian dessert, Sutarfeni is very popular items in all our Gujarat and people can serve these sweet items in all festivals. Your guests will be impressed by you if you serve them this fine and delicate sweet. There are many varieties of sutarfeni like Gulab Sutarfeni, Kesar Sutarfeni and Dry Fruits Sutarfeni.Sutarfeni is mainly made during festivals. This is yummy in taste and can be prepared very easily. It is useful to all Ingredients for making Sutarfeni like sugar, water, and margarine. It also includes finely ground powder that is made from powdered pistachios, saffron (kesar) strands, powdered almonds (badam) and cardamom powder. After the sugar syrup is done and cooled, the katafi is covered with a damp cloth or paper towel. You can try out preparing yourself at home. .....
Kansar
49. Kansar is a sweet dessert dish from the Gujarat in Indian subcontinent, whose main ingredients are cracked wheat and jaggery. Serving Kansar to guests is considered a sign of respect in Gujarati culture, and the dish plays a part in traditional wedding ceremonies. .....
Halwasan
50. This dish is famous in the khambat area of Gujarat. .....
Malapua
51. Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi. Malapua for Raja festivalWhat is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differences. Recipes vary between individuals and not necessarily regions. .....
Aamras
52. Aamras or Amras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with Chapati. At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.A regional version of Amras is a popular dessert in Rajasthani cuisine and Marwari, Maharashtra, Gujarati homes, especially during festivities.Since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to a moderately large Mango processing industry. .....
Basundi
53. Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Charoli and/or saffron are added. Industrially, only AMUL has so far launched Basundi in Tetra UHT Pack it can be poured, reheated or served chilled. Basundi should be preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the Basundi. Some times after adding sugar one can cook it for some more time this gives a nice pink color to Basundi as sugar is also cooked in milk turning into a light caramel. Before adding sugar Basundi is thick but after adding it becomes again fluid. Stirring well prevents from Malai being formed on top and all guests (even late comers) can enjoy equally thick and plain Basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios .....
Ghari
54. Ghari or Surati Ghari is a sweet dish from Gujarati cuisine, from the region of Surat. Ghari are made of puri batter, milk mawa , ghee and sugar - made into round shapes with sweet filling, to be consumed on Chandani Padva festival. It is also available in many varieties and flavours such as pistachio, almond-elachi and mawa.Ghari was prepared by the cooks of Tatya Tope to provide extra strength to the freedom fighter s soldiers. However, it began to be consumed during inauspicious occasions too, particularly by people of some castes in the crematorium for peace to the soul of the dead. .....
Sukhdi
55. Sukhdi is a sweet made from wheat flour and jaggery in ghee. Sukhdi is often consumed at weddings or on holidays. .....
Jalebi
56. Jalebi is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, Comoros and Mayotte. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali. .....
Jaggery
57. Jaggery is a traditional uncentrifuged sugar consumed in Asia and Africa. It is a concentrated product of date, cane juice, or palm sap (see palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies. .....
Gulab jamun
58. Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. In Nepal it is widely known as Lal-Mohan, served with or without yogurt. It is made mainly from milk solids, traditionally from freshly curdled milk. In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milks solids, known as khoya in Pakistan and India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148 .....
How To Do Nail Art At Home
Cartoon Nail Art Design. Just use a stick and contrasting colours to get this design. Follow the instructions here for this simple Nail Art design. .....
The Pool
Fouls of Pool. The shooter fails to strike one of his own object balls (or the 8 ball, if all of said object balls are already pocketed) with the cue ball, before other balls (if any) are contacted by the cue ball. This excludes split shots, where the cue ball stri .....
Precautions while using Microwaves
Are Microwave Ovens Safe. When used according to manufacturers instructions, microwave ovens are safe and convenient for heating and cooking a variety of foods. However, several precautions need to be taken, specifically with regards to potential exposure to microwaves, therm .....
Home Remedies
Hair Dullness And Coarseness. Grind fresh fenugreek leaves (methi) to a paste and apply the leaf paste over the scalp before a bath. .....
Benefits of Papayas
Papayas are known to be natural medicine. Papayas cure many diseases, infections and maintain good health. Papaya seeds also show different health benefits. The seeds also kill ring worms inside your stomach. Papaya leaves cure fever, dengue, skin diseases and several other diseases. So it i .....
Football Players
Andrea Pirlo. Position : Midfielder Country : ItalyEven after being around for years, Pirlo still has his golden touch. A playaker like Xavi, Pirlo has been known to make changes within seconds to the game. This uniquie feature has made him instrumental in winnin .....
Healthy Blood
Munch on nutritious snacks. Dip tortilla chips in guacamole.Why Avocados have more blood-pressure-lowering potassium than any other fruit or vegetable, including bananas. Canadian men and women should get 4,700 mg of potassium every day, but many get just half this amount.Eat .....
Benefits of Lemon
Cleanse Your Face. Zap zits naturally by dabbing lemon juice on blackheads to draw them out during the day. You can also wash your face with lemon juice for a natural cleanse and exfoliation. Your skin should improve after several days of treatment. Lemon water is also .....
Xmas Lights
Lighting Walkways. Since holidays often attract more guests to the home than other times of the year, be sure to keep walkways brightly lit. An easy way to do this is to take advantage of any smaller trees or shrubs along or around the walkway and outfitting them with .....
The Red Fort
The seat of power of Mughals. Mughal Emperor Shah Jahan, started construction of the massive fort in 1638 and work was completed in 1648 10 years.The Red Fort was originally referred to as Qila i Mubarak the blessed fort, because it was the residence of the royal family. The layo .....
Celebration of Onam
Thiruvonam. The tenth and the most important day of Onam celebrations is known as Thiru Onam or the Tiru Onam. Here Thiru or Tiru stands for sacred, holy, beautiful or auspicious and is equivalent of ri in Hindi. It is so called as the day is the most significan .....
Play Cricket
Hit the ball twice. If a batsman hits the ball twice, other than for the sole purpose of protecting his wicket or with the consent of the opposition, he is out. .....
Benefits of Grapes
Diabetic neuropathyand retinopathy. A few studies have shown promise that resveratrol can protect against diabetic neuropathy and retinopathy, conditions caused by poorly controlled diabetes where vision is severely affected. One study in which diabetic rats were treated with resveratr .....
Benefits of Ugli fruits
Rich in Vitamin B. Being rich in Vitamin B, this fruit also promotes good oral health. Vitamin C is also essential for the formation of collagen, the connective tissue in your gums, muscles, skin and tissues. Collagen is also necessary for wound healing. .....
Ayurvedic Medicine
Vidanga. Embelia (E), Viranga (H), Vaividanga (H):Vidanga is a renowned remedy for treating digestive disorders, especially those characterised by abdominal bloating caused by worms.Digestion Traditionally used to clear vata from the intestines. It specifical .....
What to Eat in Jammu and Kashmir
Syun Pulaav. Clean, wash and cut the mutton into one inch sized cubes. Clean, wash and soak the rice in water for half an hour and drain. Peel, wash and finely chop onions. Soak saffron in one tablespoon of milk. Blanch almonds, peel and cut into slivers. Pressur .....
Rules to play Tee Ball
The Helmet. Conventional baseball softball batters type helmet, with both ear covers. .....
Best outdoor Cinema in the world
Film on the Rocks Colorado US. A striking natural amphitheatre framed by two 300ft sandstone sentries that provide acoustic perfection, the Red Rocks Amphitheatre boasts all the cinematic drama any open air film house can ask for. Little wonder then that the annual outdoor Film on .....
Hanuman Chalisa
Hanuman 22. Sab Sukha Lahai Tumhaarii Saranaa | Tum Rakssak Kaahuu Ko Ddaranaa || At your feet lie all the luxuries of the universe and if you are by my side why should I be afraid. .....
Incredible Meals You Can Make In A Mason Jar
Caprese Salad. Create this no-mess salad quickly and easily with this recipe. .....
Mahendra Singh Dhoni
Personal life. Dhoni married Sakshi Singh Rawat, a native of Dehradun, Uttarakhand, on 4 July 2010. At the time of their marriage, she was studying Hotel Management and was working as a trainee at the Taj Bengal, Kolkata. After the retirement of Sakshis father from .....
Celebrities Who Had Unbelievable Jobs
Angelina Jolie applied to become a funeral director. Angelina Jolie is an American film director, actress, author, and screenwriter. She aspired to be a funeral director prior to taking up acting as a profession. She has been the recipient of two Screen Actor Guild Awards, Academy Award, and three Gold .....
Ayurvedic Medicine
Aloe. Aloe vera:The Indian name for aloe vera is kuma-r?- meaning 'young maiden', which reveals its affinity for the female menstrual cycle and its rejuvenative powers for maintaining youthfulness.Gynaecology The gel and juice are salutary when there is ex .....
Swami Vivekanand
Need for an Organization. Vivekanandji was very clear that to carry out his plans for the spread of education for the strengthening of the poor people, including women, an efficient organization of committed people was required. As he stated later on that he wanted to set in .....
Mountain Biking
GPS navigation device. GPS navigation deviceis sometimes added to the handlebars and is used to display and monitor progress on trails downloaded from the internet or pre made mapping systems, record trails on the fly, and keep track of trip times and other data. The GPS s .....
Benefits of Mangosteen
Mangosteen s Other Natural Compounds. Mangosteen also contains other potent natural compounds like catechins, polysaccharides, quinones, stilbenes and polyphenols. Catechins were discovered to be five times more potent as antioxidants than vitamin C. Polysaccharides are highly potent ant .....
Globe Dial
Guiana. Exit Country Code + 594 + The Number The Guiana country code is 594. The nationality of Guiana is Guianans.The capital of Guiana is Conakry. Local Telephone Prefix: No trunk codes in Guiana, just dial direct when calling domestic. .....
Camera Action
Sports Mode. As the name suggests, this mode is used to photograph moving objects Sports mode attempts to freeze the action by increasing the shutter speed. Try to pan your camera along with the subject and click the camera once your subject is clearly visible, f .....
Tips to Improve Your Life
Find Calm and Sanity Through the Environment. If you?ve ever thought a more environmental life might also be a calmer, saner life, you?re right. .....
Xmas Cake Ideas
Christmas Reindeer Cake. This reindeer is ready to deliver a delicious Christmas to your family. Its a cake you can decorate with ease, topped by giant antlers made with Wilton Dark Cocoa Candy Melts Candy. .....
The Fastest four wheel drive Supercars
ULTIMATE AERO SSC 2 Point 5 SECONDS. It was the Bugatti which knocked this car the Ultimate Aero SSC off the top spot as the fastest production vehicle in the world, but it couldnt better the 1,305 hp 6.3 litre twin turbo V8 engined cars 0 62 mph (0 100 km/h) acceleration time. .....
Rules to play Olympic Decathlon
Decathletes are fast on their feet. The fastest 100 meter run in a decathlon (non wind aided) was 10.21 seconds by Ashton Eaton at the 2012 Olympic trials. Compare that to the world record of 9.58 seconds set by Usain Bolt at the 2009 Track and Field World Championships. Not bad for so .....
Rules to play Parachuting
Turtle. The parachute becomes a giant turtle shell with everyone underneath it on hands and knees. Everyone must cooperate and work together to get the turtle to move about. .....
Healthy Smiley Face
Smiling Makes Us Attractive. We are drawn to people who smile. There is an attraction factor. We want to know a smiling person and figure out what is so good. Frowns, scowls and grimaces all push people away but a smile draws them in (avoid these smile aging habits to keep your .....
How to Remove Dark Circles Tips
Almond Oil. Almond oil is a great natural ingredient that is very beneficial for the delicate skin around your eyes. Regular usage of almond oil will help fade your under eye circles. In addition to almond oil, you can use vitamin E oil to eliminate dark circles .....
Mirabai
Early Life Mirabai. Mira was born around the start of the 16th Century in the Chaukari village in mirabaiMerta, Rajasthan. Her father was Ratan Singh a descendent of Rao Rathor, the founder of Jodhpur. When Mirabai was only 3 years old, a wandering Sadhu came to her fam .....
Summer Health Foods
Watermelon. Staying hydrated keeps your memory sharp and your mood stable. It also helps keep your body cool (by sweating) during hot summer months. The good news is that you dont just have to drink water. You can eat it, too: in addition to delivering skin-prot .....
Benefits of Dill Seeds
Arthritis. Dill has long been known as an anti inflammatory herb .....
How to Clean Jewelry
Know when to clean with ammonia. Ammonia is a powerful cleaner, but, chemically, it can be somewhat caustic. Avoid doing using ammonia to clean gold jewelry too often to prevent wear on your jewelry ammonia is a good candidate for occasional (but not frequent) deep cleans. Ammonia .....
Benefits of Bitter Gourd
How to Select and Store. Always select dark green, fresh, bright color, unripe, soft, firm and small bitter gourds from the market. Avoid buying yellowish, orange, spotted, ripe, large size, lose, bruised skin and wrinkled bitter gourds from the market. It can be stored for .....
Benefits of Cloves
Risks. One should be careful while using clove oil, because it is very strong even in small quantities and must be diluted before application or ingestion. Since eugenol (a main part of clove essential oil) is not very common, some people discover violent a .....
Ideal for Cooking
Creamy Mushroom Risoto. Paleo risoto, really? I was a bit skeptical at first, but lots of people are loving this innovative and tasty recipe. .....
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