CORN DHOKLAS

Dhokla is a most popular among the Gujarati snacks and is liked by one and all as it is very light and healthy. Now-a-days people have become very innovative and try out the traditional dishes with variations. You can find dhoklas with the addition of so many different vegetables. I have made them with corn today as per the theme where I had to make a dish staring with the letter "C" 

A to Z

METHI THEPLA

Thepla is a Gujarati flatbread made with wheat flour, fenugreek (methi) leaves and some spices for flavouring. The dough is kneaded with yogurt. Apart from methi you can also use some grated vegetables like doodhi, mooli palak for a change. You can serve them with some pickle or chunda for breakfast or even during lunch with some vegetables. Theplas are very healthy and can stay good in the

CARROT AND BEETROOT SAMBHARO / GUJARATI SAMBHARO / GUJARATI WARM SALAD

Sambharo is a Gujarati warm and crunchy stir-fried salad served as an accompaniment with the meals or with snacks like fafda, papdi and dhoklas.  It is made with grated or finely diced vegetables like cabbage, carrot, beetroot, raw papaya and radish either separately or combined together. A simple tempering of mustard seeds, asafoetida, curry leaves is added along with finely chopped green

FAJETO / GUJARATI KADHI WITH RIPE MANGO

Fajeto is a traditional recipe from Gujarat. It is a kind of kadhi like preparation with mango pulp, yogurt, besan and some spices for flavouring.

Ingredients:
(To mix together)
Mango pulp .... 1/4 cup
Yogurt ............. 1 cup
Besan / gram flour ... 1 tbsp
Ginger paste ........... 1/2 tsp
Green chillies ........ 2 (crushed)
Turmeric powder .... 1/4 tsp
Jaggery (crushed)..... 1/2 tbsp
Salt

AMRAKHAND / MANGO SHRIKHAND

Amarkhand is a variation of Shrikhand which is a traditional dessert from the states of Gujarat and Maharashtra. It is made from hung yogurt, powdered sugar and flavoured with saffron and powdered cardamoms and mango pulp.
To get a nice and thick consistency it is better to make hung curd and pulp at home as the store bought pulp is thinner. While making amrakhand, the addition of saffron and

RED AMARANTH THEPLAS / RED AMARANTH ROTIS

Amaranth leaves have a very high nutritional value and are listed among the super foods.  In India we make a variety of dishes with these leaves. It is cooked with lentils to make a stir-fry or kneaded with dough to make rotis..it is added to dals .. the list is endless.
Here is a recipe of theplas made with red amaranth. You can saute the leaves like I have done or add the finely chopped