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Gujarati recipes





गुजराती व्यंजन - हिन्दी में पढ़ें
ગુજરાતી વ્યંજન - ગુજરાતી માં વાંચો
Gujarat has a wide-ranging cuisine, which includes everything from sweets and snacks to subzis and one-dish meals. The farsaans and mishthans especially are much-loved aspects of Gujarati cuisine. Recipes like Oondhiya, Bhatia Kadhi, Khaman Dhokla and Patra have an unmatchable and unique regional touch.

Come lunch time and Gujaratis do not like to settle for anything less than a complete balanced meal, which they fondly call the “Dal Bhaat Rotli Shaak” combo. But, when in a hurry, one-dish meals like Dal Dhokli will come to your rescue. Gujarati cuisine makes use of many native veggies, and also special combinations of spices to season them, resulting in homely and satiating dishes. Some of the dals and subzis have a pleasant sweetness because of the addition of jaggery.

Gujaratis also love to take along satiating foods like Thepla and dry Bateta nu Shaak when they travel. These dishes are prepared such that they can be preserved for a day or sometimes even a week! Let us discover many more such marvels of this cuisine…

Try Our Other Gujarati Recipes…
87 Gujarati Faral Recipes
50 Gujarati Dal Kadhi Recipes
198 Gujarati Farsans Recipes
48 Gujarati Kachumber Chutneys Pickles Recipes
63 Gujarati Khichdi Rice Recipes
70 Gujarati Mishtan Mithai Recipes
85 Gujarati Shaak Sabzi Recipes
40 Gujarati Rotli Recipes
Happy Cooking!

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Recipe# 32590
30 Oct 17

  This recipe has an associated video
 by Tarla Dalal
Suggested serving size for 100 calories: 1 chila protein and vitamin rich, easy to digest sprouts are a must for dieters. These chila combine sprouts with methi to make a delightful dish rich in iron , fibre and f ....
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Recipe# 606
23 Nov 14

 
 by Tarla Dalal
Try this dish when you are in a hurry to rustle up something delicious. This dry side-dish involves no complicated stuffing or frying—just dab the veggies with the masalas and cook them. Despite the simple procedure, the taste and aroma of this dish are unbeatable! even your neighbours will revel in ....
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Recipe# 591
23 Nov 14

 
 
by Tarla Dalal
Turiya paatra features an unusual combination of ridge gourd and paatra. But, however uncommon the combination might sound to you, it is very common in gujarati tradition, and is a must-serve item for weddings held in gujarat. In the customary way, people add the paatras directly without steaming, b ....
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Recipe# 622
26 Feb 17

 
 by Tarla Dalal
No reviews
Toovar dal ni khichdi is a class apart from normal khichdis because of the aromatic spices used. It represents a complete and grand meal when served with Rasawala Bateta Nu Shaak, any form of
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Recipe# 541
23 Nov 14

 
 
by Tarla Dalal
No reviews
A glass of panha is nothing short of exhilarating. It is cool and exciting, sweet and sour, and all in all perfect. Made from boiled raw mangoes and flavoured with cardamom and saffron, this cooling summer drink supposedly protects the body from dehydration. The best part is that the squash can be p ....
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Recipe# 42112
27 Sep 17

  This recipe has an associated video
 by Tarla Dalal
Thalipeeth, a sumptuous, traditional Maharashtrian snack, is made in a faraal-friendly way in this recipe. We have used a dough of sabudana and mashed potatoes perked up with peanuts, green chillies and other flavour-givers. When flattened and cooked on ....
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Recipe# 39007
26 Nov 13

  This recipe has an associated video
 by Tarla Dalal
Once a gujarati staple, steamed and low cal dhoklas are universally popular these days! they make a particularly wholesome and light breakfast. Add sprouted moong and spinach to add colour and make them more nourishing.
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Recipe# 564
23 Nov 14

 
 by Tarla Dalal
Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Ta ....
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Recipe# 42076
12 Oct 17

  This recipe has an associated video
 
by Tarla Dalal
The Bread Dhokla is a quick-fix dhokla that is easy, convenient and tasty. Made with a batter of bread crumbs and rava perked up with the usual flavour-givers like green chillies and ginger, the Bread Dhokla tastes so good and so much like the authentic dhokla that nobody can guess that it is made o ....
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Recipe# 4955
24 Jul 15

 
 by Tarla Dalal
Sabudana vada, traditionally an ingredient used during fasts, sabudana is a favourite amongst Maharashtrian It lends itself to such lovely recipes, such as these vadas! The crunchy peanuts that punctuate every bite are something I look forward to in the vad ....
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Recipe# 543
23 Nov 14

 
 
by Tarla Dalal
Bring two wonderful things together in the right way, and the result is likely to be even more appreciable! piyush, a creamy drink made by combining buttermilk and shrikhand, is an example of this theory. To make this exotic drink quicker and thicker, use shrikhand that is readily available in the m ....
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Recipe# 266
30 Aug 16

  This recipe has an associated video
 
by Tarla Dalal
Another popular Gujarati subzi, this ensures that you can place something interesting at the dinner table even when fresh vegetables are not available. Most households have ganthia in their pantry—even otherwise, it is readily available in stores these day ....
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Recipe# 41173
05 Oct 16

 
 by Tarla Dalal
Here is a fabulous snack that adds an element of fun to your upvas . Crispy, deep-fried potato slices are served with a fabulous chutney, which combines the crunch and earthy flavour of peanuts with the tang of curds and the spicines ....
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Recipe# 3432
02 Feb 16

  This recipe has an associated video
 by Tarla Dalal
Come summer, it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling Methia Keri to your larder. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal. However, never be in a hurry when preparing this pickle. Ta ....
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Gujarati
5
 on 08 Apr 15 09:52 AM


Awesome recipes....
Edited after original posting.