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fyoti Parekh GU'ARATI MEAIS ARE AND HEATTHY AND DETICIOUS THEGUI'U HOUSFWIFE DEALOF A SPENDS GREAT TIMEIN HERIMMACULATE KITCHEN
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Text and recipes overleaf

URATNU Jaman'(meah of Surat)in Gujarat'are famous throughout India. In today's world, the culinaryart has no provincial boundaries as one can get idli and dosas of the south in any part of India and dhoklas,khandvi and undhia of Gujarat are available almost everywhere. Gujarat ls one state in India which can claim to be 75 per cent vegetarian.SouthGujaratis known for its varieties of fresh vegetables throughout the year is and Saurashtra known for its pulses, baiara(millet),picklesand preserved sp0cialities. An ordinaryGujaratimenu featgres dal, bhat (rite), rotali (chappati), shak (vegetables), kathol (pulses), (mixedsalad), kachumber pickle and buttcrrnilk or curds. It is a fairly balanced cnenu. fn a Gujarati meal, all items are served at one . time neatly arranged in a thali, except rlce. After the first coursels over, lice with dal and papad is served. On specialoccasions, Instead of rotali we have puri, pullao, kadhi (besanflour cooked with curds) and we put pakodasor bhindi or radish pleces in it. (farsan) Saftysnacks like dhoklas, khandvi, ghughra, kachori etc., Kachumber raita (saladwith or curdsand mustard), two different types of vegetables, least one at dish of pulses and one or two sweetdishes,one dry sweet like doodhi halva,jalebi, and one milk preparationlike doodhpak, basundi,shrlkhandetc. There is lots of scope for pre. parlng a low calorie Gujaratl menu as there are a number of preparations vegetable which call for very little oil or ghee and just a few masalas. There are many steafied snackslike dhoklas, khandvi,muthias,patrasand handvas. Also chappatis made with grated,vegetables and different typs of flours like millet, jowar, etc. Gujarati women like cooking themselvesinstead ol dependingon cooks or sewants, sc. il they are careful In planning thelr menus their families can enjoy a healthydiet. lf one plans properly, one has to spend no more than one hour in the kitchen in the morning and evening. But unfortunateln Gujarati

wom6n tend to spendmore time in the kitchen as they try td make, everythingvery small, like very tiny puris one can eat in iust two bites and small chappatisor they spend time cutting vegetables into extremely tiny pieces. Since Gujarati housewives spendmore time in their kitchen, they take pride in havinga wellarranged,neat, clead and spacious kitchen.They also spendlots of money in equipping their kitchen with all possiblenew gadgetsand utensils.While buying a new house she will give first preference a big kitchen to with a store room. Storingspace ls a must for Gujaratiwomen as they like to store wheat, rice, pulies, masalas and pickles for the whole year. They have developed an art for preserving them; they believe that ofder grain ls good to eat and also it ls economical to buy grain and pulses in the seasonin whlch they are avallable.

then a layer of brinjals, potatos, sweet potatoes and yam. Again spreada layer of the papadi mixture. Put the vesselon a slow fire. Cover with lid. Put a cup of water on the lid. When half cooked, arrange stuffed bananas and ,chopped green garlic over the rest, Again cover and cook till done.

DOODHPAK
2 lllrg mllk ,.. l. cup tod brylnetl rlct ll cup rut t I lrp. crrdrmom pordcr 3.4 elnrondrsllccd f{ plstrchlor, rliccd
Eoil milk and simmerfor fifteen minutes. Wash rice and add to the milk. [et. it simmer till rice gets cooked. Stir occasionally. Add sugar and simmer for an. other 10 minutes. Finally mix almond,pistachios cardamom and powder. Serve cooled.

KHANDVI
I cup grrn flour I cup rcur curdl U cup3 wltct I tlp. lunnerlc poudc: I trp. green chllll pedr I trp. relt I tsp. erefoctldr 2 tbrp. oll I trp mustrrd rccdr Corlender leever end pelcd cocortut for gembhlng

MAKKAIGHUGHRA
2

cupr wheet flour crryrrcmollnr cup neltcd ghce

Beat flour, and curdr together, FORTHE STUFFING: Mix in water, salt, tur.mericpow- I cup com, crurhcd der, green chilli paste. Put the cup corhndcr, choppod I pan on medium heat and stlr cup cocond, tntcd I UNDHIA constantly, scraping the sides, I trpr.chllll end dnp piltc othenrise lumps wlll form. Stir ol onc tcrnon till quite thick. Apply a llttle fulcc kS. tmder peprdl 3 tb|9. oll (tu lrylryl I mixture on a thali, cool rnd Selt end rlger l, kS. reeded peprdl check if it comesout easily and 3 nfell benenel is no more very sticky, remove Make puri like dough out of kb yam (nldul * from the heat. Takequartercup flour, semolina, ghee and salt. *C'rmall round brlnfelr * of this rnixture on the thali and Cover and keep for half an hour. k& rnedlum-slzed potetocr * spreadthinly when hot. Apply Kneadthe dough and make small kg. rwcel potrtocl I on both sides of r thali. Cool. balls. Roll like puris. Heat oil I coconut, gnlcd 3 hrge buncfier codurder Cut into two inches broad strips ln a. kerahi. Add the crushed with a knife and then roll into corn. Mix and cover wlth a lid. lerves, clancd end dnppcd neat bundles. Collect them on Stir occasionally till they are 200 gm. grcen chllllcr a serving plate. Heat riil, add cooked. Remove from gas and 50 gm. gingsr f00 tm. grcen grdic, pcclcd ead mustard seeds and asafoetida. cool. Mix salt, chilli-paste,leWhen mustard seedsstops splut- mon juice, sugar, corhnder chopped tering, pour over khandvievenly. leaves and coconut. Stuff one 5 tbsp. rell Garnish with chopped coriander and a half Bps. of corn mlxturo 3 tbrp. rugar leaves and grated coconut. I tsp. rode In each puri, join edges and 2 cupr oll make half circle. Flutethe edges. golden brown. Deep t y till Remove seeds from the seeded DOODHI HATVA Serve hot with green chutney. papadi,string the tender papadi and open pod. Slit the brinjal in- 2 cups doodhl, gnted to guarters, not right through. 1l but PANCHKACHUMBTR, cupr rutrr Peel arid halve the potatoes. Cut I cup khola bananas into three. Slit thcm cup nw prpryr, choppcd I tsp. crdamonr porvdcr * for stuffing. Soakthe yam in wacup crnot, choppcd I 2 rheetr sllver foll ter for half an hour. Peef*thickly I bcdene pomclrrmtc Plstechios (op.llonel) and cut lnto two-inch cubes. guevl choppcd I Wash, peel and cut .the sweet cup cucur[bcr, chopp{ Take very tender fresh doodhl * potaioesinto three parts. and grate it. Do not $queeze 2 trp. oll Make paste-out orf' the green water. Put it in a thick vessel I frp. nurterd rccdt chillies and ginger. Then mix on the gas to cook. When the fulcc of I laron. all masafas except".green garlic watt,'r evapbrates :and{ doodhi Corhnder leevcr to grmbh' Add half cup of oil to it. put re- gets cooked, a-dd sugar. Mix maining oil in a large vessel. we!|. Mixture will become Heat oil and add mustard seeds. Mix quarter of the masala into loose. Now keep on stirring till When they stop spluttering, edd the papadi seedsand tender pa- it becomes thick again.Add kho- papaya and carrot pleces. Stir padi. Stuff brinials and bananas ya and cardamom powder. Stlr well and cook for a minute. Rewith the masala. Mix remaining till it has halwa like consisten(y. move from gas and cool. Add masalas with the other vegetablesl RemoveIn a thali. When c6ol, guava piecei, pomegrante, salt Arrange half of the papadi mix- stick silver foil and cut pieces. and lemon juice. Sprlnkle wlth ture at the base of the vessel, Garnish with plstachios. corlander leaves. ;--