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A Gujarati feast for the senses

This monsoon, you can tuck into numerous delicacies at Shakahari. They have organised a Gujarati food festival, which kickstarted on July 15 and will go on till the end of this month.


The all time favourite Dhokla
 

Throughout the festival, foodies can indulge in Gujarati delicacies right from the starters to the main course. At Shakahari, Maharaj Bhuralal has prepared some exclusive dishes for patrons such as Dudi Vatana Nu Saak, Kaju Kismiss Karela Nu Saak (Jain), Gujarati Kadi and Bhindi Sambhariya.


A Gujarati Thali 

For dessert there will be Jalebi with Rabri and Amrakhand in addition to 30 different varieties of Chaat and Namkeen as snacks.


The Gujarati specialty Patra

Methi muthiya or Methi Dumpling
Ingredients

1 cup Besan flour
1 cup Methi leaf chopped
5 gm Ginger paste
2 gm Garlic paste
3 gm Chilli powder
2 gm Jeera powder
4 gm Coriander powder
3 gm Turmeric powder
15 ml Cooking oil
5 gm White sesame seed
5 gm Coriander leaf chopped
Add water as required and salt
to taste

Preparation:
> Soak chopped fresh methi leaf for 5 minutes.
> In a mixing bowl add besan and all ingredients except water and oil. Mix well.
> Add oil and mix well. Add water as needed and mix well.
> Knead the mixture into dough. Roll the dough and make small shapes of muthiyas.
> Steam the muthiyas for 10 minutes.
> Cut the steamed muthiyas into small round pieces.
> Serve hot, garnished with white sesame seeds and chopped coriander on top. 

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