Gujarati food in Gujarati

http://deshgujarat.com/gujarati-recipes-explained-in-gujarati-a-complete-database/

Bhat Gulab-jamun Bateta-pauva Cobi-batata sabji Methi-dhebra Pauva na instant vada Methi- palak bhajiya Dal-dhokali Akha-udad-sathe bajari rotalo Puran-poli Satpadi rotali Alavina patra Khaman dhokala Khandavi Chorafali Khakhara Farsi puri Mathiya Chakari Rajashahi kachori Dalmuth Pauva – vatana cutlet Mava na ghughara Farsi chanadal Vatana na khasta Tal ni kachori Turiya na pakoda Rava ni chakri Chokha – shing ni puri Karkari fulzadi Palak ni puri Anjir khir Custured-shahi rabdi Coconut and paneer doodhpak Khajur na ladu Trirangi penda Doodhpak Coconut jalebi Bdam- pista laddu Sabudana khir Lila nariyer na laddu Varmiseli doodhpak Banana sabji Fanagavela mung sabjji Masaledar bhindi Flower-vatana-tameta sabji Paki- keri shaak Bharela parvad Doodhi sabji Batata sabji Lila chana – batata sabji Surati undhiyu Shing – batata khichadi Instant rajma Vangi bhat Sev-tameta shaak Kadhi Bharela batata Rotala Tuver dals Mung – dal khichadi Fada khichadi Kesar nankhatai Kesar barfi Kesari penda Coconut barfi Doodhi halvo Doodhipak Bread khir Sada paratha Kobi paratha Flower paratha Banana paratha Chana paratha Naan Sing-vatana pudala Makai-rava pudala Vadhela bhat na pudala Malpua Tomato soup Makkai soup Vegetable soup Vegetable makhkhanvala Palak mutter paneer Bharela gattta Methi bhaji and dal Palak paneer Banana kofta curry Doodhi kofta curry Malai makhana curry Malai kofta curry Bharela kacha kela Bharela tameta Mutter paneer Kachi keri nu shaak Guvar dhokli shaak Dudhiyo bajro Karela kanda nu shaak Papdi nu shaak Methi-dahi shaak Saragavasing nu lotvalu shaak Ringan olo Methi na thepala Jalebi Fafada ganthiya Magaj ladu Apple murabbo Curd kakadi salad Chana masala salad Cobbige pan bidu Jelly salad Cool curd salad Papaya salad batata craamy salad Ringan salad Pancharangi salad Salad supream Mung kismis salad Soyabean salad Masaledar athanu Amla murabbo Gajar – santara no murabbo  Tomato murabbo Bread dahivada Bajari na dahivada Shakkarpara Ricevada Tran dal na dahivada Lilo chevdo Methi palak bhajiya Rice vitamins beans bolls Masala dalvada Tal ni chikki Mohanthal Sukhadi Banana vada Panoli na dahivada Dhokli Pavbhaji Vesan gatta Khajur pak Fada lapsi Gol papadi Aloo tikki chat Sukameva no shiro Bundi na laddu Gajar – tameta pulav Orange juice Kaju badam ghughara Keshar shrikhand Rangeen ghughara Churma – gol ladva Mung dal halwa Singdana laddu Vegetable upama Potato – onion soup Sev khamani Rajagara ni puri Methi na gota Mathari Idada Ghau na fada ni upma Farali chevdo Dakor na gota Rajagara na bhajiya Thuli na vada Sing na bhajiya Batata ni kadhhi Mung cutlet Rjagara no chevdo Vadi Batata ni cutran Kachari Chokha ni papadi Sabudana ni papdi Sabudana chakri Farali ice cream Farali sukibhaji Farali dhokla Farali pattis Farali dahivada Kacha kela no farali chevdo Farali puranponi Cucumbar raita Coconut chytney Bhel Cha no masalo Garlic wet chutney Suki garlic chutney Lsaniya bateta  Green chutney Chatpata paratha Wheat cabbage pulao Samosa Tomato upama Kala tal chutney Sev tomato chutney Palak raita Best mung Khaman dhokla Leela vatana bhajiya Dahi kachori Punjabi samosa Marvadi kachori Vegetable cutlet Methi na muthiya Bread no upama Sandwich bhajiya Vatana na ghughara Motivada Dal-banana vada Bread rolls Poha bolls Pau ni pattis Braed bhajiya Cornflex pauva Mango pakoda Variety of Corn – 1 Variety of Corn – 2 Cheese Corn Muffins – 1  Cheese Corn Muffins – 2  Cheese Pakoda – 1 Cheese Pakoda – 2 Anjeer Tikki  Vagharelo Lasaniyo Rotlo  Onion Flower – Salad Carving  Cauliflower Pakoda – 1 Cauliflower Pakoda – 2  Cottege Cheese Dumpling Soup Jain Chhole  Jain Navratan Korma Jain Vegetable Franky Meridiyan Panini Rajvadi Mirch Pakoda(1) Rajvadi Mirch Pakoda(2)

Buffvada Stuffed karela Chatani-sev -dahipuri Lila nariyel no halvo Khandavi Masala corn Khaman Iddada Mix dal handvo Chakri Mohanthal Dhosa Dalvada Daal paratha Vegetable dumbulls Chinese crispy bhel Dungali – tomato bun Tava bhindi Vegetable puri Flower cutlet Farali khandavi Farali bafwada Chatpati farali bhel Farali paneer bolls Farali dahivada Moong na pudla Farali chakri Bhindi anardana Kacha kela ni kachori Sabudana no chevdo Kakadi na paratha Vegetable stuffed capsicum Vegetable spaghetti Rava no halvo Palak – methi na vada Soyabin pulav Mini feta pizza Cocum – dadam slush Parval ni mithai Papad stuff paratha Kela ni vedmi Moongdal vada nu shaak Gulabjambu nu shaak Makai ni bhel Banana bolls Khat mitho pulav Pasta salad Flower nu adoovalu shaak Ring salad Jain punjabi chhole Soyabin tost Kothmir cheese paratha Panchratna petish Paneer makhani Kothmir cheese paratha Shahi khandavi Rasam vada Karela ni tikki Samosa with ragada noodles Paneer sandwich pakoda Bafia gunda Vegetable dalsari Gol kerry Kerri nu malbari athanu Kerri nu khatu athanu kerri -adoo-lasan nu athanu Gajar -fliower nu athnu Methi-chana nu athanu Raita kerri Lal marcha nu athanu Limbu nu galyu athanu Soya kabab Chatpati roti chat Red & green coketel Moong na samosa Mango chhundo Methiya mango Sultani dal Cholate paneer puranpoli Stuffed panir bhinda Aloo achari Rasgulla mava malai Soya dhosa Kaju khumb makhana Paneer samosa Maxican tiptop cutlet Masalapuri Makkai bhajiya Rava cutlet Lal chana cutlet Mung dal samosa Dahi pattis Dahi pakodi Makkai upama Dahi chutney Kulfi Venila ice-cream Mawa ice-cream Mango ice-cream Rose sarabat Pakodi nu raitu Tomato souce Trirangi sandwich dhokla Lal chana raytu Doodh pauva Balushahi Spageti & cheese balls Kopara pak Mungfali pak Gundar pak Adadiya pak Badam pak Mungdal laddu Vasanavalo khajurpak Ada pak Amla pak Magajtari pak Tal khjur pak Kola pak Methipak Chyavanprash Sunthpak Anjir pak Bhakharvadi Motipak Pipar pak Jeera pak Gokhari pak Paushtik pak Meva pak Khira pak Kela pak Gulab pak Kharek pak Makai pak Shaktivardhak pak Kaju no mesub Batrisu Khajur roll Khajur na ghughara Mesub Sweet bundi Gajar no halvo Nariyel na vada Ganthiya Rava ni upama Chiku ni barfi Chikoo np halvo Dry fruit burfi Tikhi sev Rava idli Masala kharek Draxavati mukhvas Rich mukhvas Sadabahar mukhvas Lily variyali & kalkutti pan no mukhvas Sev bundi ni bhel Pauva ni tikkiya Khajuc- coconut balls Kotha ni geera goli Teekha sakkarpara Milk balls Mava na ladu Pinapple pulav Capsicum pizza Instant idda rolls Undhiya ni khichadi Cashew pakoda Quick dhokla Gajar no pulav Garlic bread Goldan broath soup Grilled vegetable toast Chilli garlic noodles Cheese chilly toast Cheese rolls Cheese salad Cheese goldan fingures Baby potato chat Macroni Tomato pudla Anarasa Balushahi Cheese vegetable sandwich Penda Sukhadi Sev nu biranj Mini pizza Khaman Khandvi Kalakand Chokha ni chakri Khir Batata ni chat Tal ni khir Shingoda ni puri Khajur coconut balls Vegetable dhokla Navratna korma Simple dhosa Bharela karela Khasta kachori Mazedar pizza Bread chikki chat Rajasthani dal-bati Nariyel na vada  Chiku ni barfi Teekha sakkarpara Teekhi sev Foolvadi Dry koparapak Rasgulla Kalajam Bundi gulabjamun Gali bundi Magas Mohanthal Khir & gajar ni khir Cream salad Dryfruit salad Fruit salad Sadi basudi Dudhpak Sado matho Shikhand Mag ni dal no shiro Rava shiro Ghau ni sev Ladavo Kaju ni puranpoli Batata ni puanpoli Tuver chana dal puranpoli Puranpoli Fada lapsi

Beef Wellington

serves 6

prep 45 mins cook 30�€"45 mins

Ingredients:

1kg (2 ¼ lb) fillet of beef, 

cut from the thick end of the fillet, 

trimmed of fat.

salt and freshly ground black pepper

2 tbsp sunflower oil

45g (1 ½ oz) butter

2 shallots, finely chopped

1 garlic clove, crushed

250g (9oz) mixed wild mushrooms

500g packet ready-made puff pastry

beaten egg, to glaze

Preparation:

1-Preheat the oven to 220°C (425°F/Gas 7). 

Season the meat with salt and pepper. 

Heat the oil in a large frying pan and fry the beef 

until browned all over. 

Place the beef in a roasting tin, roast for 10 minutes, 

then remove and leave to cool.

2 -Melt the butter in a pan and fry the shallots 

and garlic for 2-3 minutes, 

stirring frequently, until softened. 

Finely chop the mushrooms, add them to the pan, 

and cook, stirring, for 4-5 minutes, 

or until the juices evaporate. 

then remove from the heat and leave to cool.

3 - Roll out a third of the pastry to a rectangle 

about 5cm (2in) larger than the beef. 

Place on a baking sheet, prick all over with a fork, 

then bake for 12-15 minutes,

 or until crisp and golden. 

Remove and place on a wire rack to cool.

4 - Place the cooked pastry on a baking sheet, 

and spread one-third of the mushroom mixture on the centre. 

Place the beef on top and spread the remaining 

mushroom mixture over the meat.

 Roll out the remaining pastry and place it over the beef, 

tucking in the edges and using beaten egg to seal it to the base.

5 - Brush with egg to glaze. 

Make a slit in the top for steam to escape. 

Bake for 30 minutes for rare, 40 minutes for medium, 

or 45 minutes for well done. 

If the pastry starts to become too brown, 

cover loosely with foil. Remove from the oven 

and allow to stand for 10 minutes before serving.

Roast Chicken with lemon, Garlic and Thyme

As far as herbs go, I think fresh thyme works best with chicken.  I sometimes add four or five bulbs of green garlic  (young garlic that looks like baby leeks)  when it's in season and if I find it at the farmers' market.  Ready in 1 hour 10 mins  Serves: 10 Ingredients 2 lemons  2 whole chickens  2 large onions, peeled and quartered  6 shallots, coarsely chopped  8 cloves garlic, unpeeled  3 tablespoons olive oil  salt and freshly ground black pepper to taste  100g (4 oz) butter, softened  8 sprigs fresh thyme    Preparation Prep: 20 mins | Cook: 50 mins   1.Preheat oven to 190 C / Gas mark 5.  Lightly grease a medium baking dish.  2.Pierce lemons several times with a fork,  and place 1 inside each chicken cavity.  Arrange chickens in the centre of the prepared baking dish.  Place onions, shallots and garlic around the chickens.  Sprinkle vegetables with olive oil, and season with salt and pepper.  Spread butter over the chickens, and line each with thyme sprigs.  3.Bake 20 minutes in the preheated oven.  Increase temperature to 200 C / Gas mark 6,  and continue baking 30 minutes,  or until exterior of chicken is golden brown,  meat is no longer pink and juices run clear.  Allow to cool about 15 minutes before serving.