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All Vegitarian Recipes.

        Mix lentils: Arhar i.e., toor dal, is often eaten with rice. Other pulses such as moong dal, urad dal, and gram dal are also delicious when cooked.         If it is mixed with all the pours to make a combined lentil, that is, the mixture of lentils, it is also extraordinary. After being tasty, it is also very nutritious. Here is a recipe of mixed lentils.        mishrit daal: arahar yaani tor daal ko aksar chaaval ke saath khaaya jaata hai. pakane par any daalen jaise moong daal, udad daal, aur chana daal bhee svaadisht hotee hain.               yadi yah sabhee masaalon ke saath mishrit daal banaane ke lie milaaya jaata hai, yaanee daal ka mishran, to yah bhee asaadhaaran hai. svaadisht hone ke baad, yah bahut paushtik bhee hai. yahaan mishrit daal ka ek nuskha hai.   Tasty and Nutritious Mixed Daal (Pulses) Recipe. Ingredients: Properly Washed Moong Dal     - 1 cup. Properly Washed Urad dal         - 1 cup. Chana Dal                               

Onion Potato Sabji for Gujarati Thali      At least two green vegetables are added in Gujarati thali but the Onion-Potato Sabji stands as a permanent member of the combination of the Gujarati thali.      Gujarati thali mein kam se kam do haree sabjiyaan jaroor hoti hain, lekin pyaaj-aaloo ki sabaji Gujarati thali ki ek kayami vanagi hai. Ingredients: Potato - 500 gram. Onion - 200 to 300 gram. Mustard Seeds - One tbsp. Cumin Seeds - One tbsp. Red Chili Powder - One tbsp. Turmeric Powder - One tbsp. Coriander Powder - One tbsp Oil. Salt as per taste. Method: Take 300 to 500 grams of potatoes, peel them and cut them into small pieces and wash them thoroughly with water. Take 200 to 300 grams of onions, peel them and cut them into small pieces and wash them thoroughly with water. Heat the oil. temper the mustard seeds,and cumin seeds. Mix the grated potato and onions, mix well. Add red chili powder, turmeric, coriander powder, salt as per taste and mix we

         Rice is the main item of Gujarati Thali among the combination of all dishes. Of course, Rice and Lentil, which means Tuver Dal, make a pair and often called Dal-Chaval in Hindi and, in Gujarati, Dal-Bhat.          Basmati mostly used for Biryani or Pulao. From other varieties of Rice generally used for Gujarati Thali, though some prefer to use Basmati for plain Rice, no problem!           In Gujarat, popular Rice variety used for daily Rice the cuisine is the Chaapi kolam, Surati Kolam, Kumud, Masoory, and many others. Recipe of Plain Rice for Tradition Gujarati Thali   Ingredients: Rice as per need. Salt as per taste. Method: The method is so simple. Wash the Rice two-Three times. Let Rice put in a bowl of water for half to one hour then remove the water. Put Rice in the pressure cooker and add sufficient water according to the quantity of Rice. Add salt as per taste. Some Gujarati family doesn't. Add Cream (Pure Ghe

     Beside of the Toor (Tuver) Daal, Curry urf Kadhi is another important item in the typical Gujarati Thali. This Kadhi is so tasty (Sour and Sweet) that many participants drink it directly from the bowl.      Tuvar dal ke alava Khatti-Mitthi Kadhi bhi Gujarati Thali ki ek jaroori vanagi hai. Yah itani svadidht hoti hai ki kitane mehman to sidhe baaul se hi pine lagate hai.   vegetarian soup :   Khatti Mitthi Gujarati Kadhi for Gujarati Thali Ingredient for Delicious Gujarati Curry: Note: - This quantity is for 10 to 12 persons. Yah samagri 10 se 12 logo ke liye hai.           Butter Milk (Chhaas yaani Takr):  11/2 liter. ·         Chickpea flour(Besan, Chana ka Ata): 50 grams. ·         Ghee (Cream of Milk): 2 TABLESPOON. ·         Cumin Seed (Jira): 1 teaspoon. ·         Dry Red Chilli: 2 no. ·         Bay Leaf (Tejpatta): 2 no. ·         Hing: ½ teaspoon. ·         Curry Leaves: 1 TABLESPOON. ·         Clove (Laung): 5 no. ·

A typical Gujarati thali means the plate isn't possible without a Gujarati style Tuver Daal which also known as Lachaka daal, says the type of soup. Here the recipe is given below for you. Gujarati style Tuver dal (pulse) Recipe INGREDIENTS: Toor dal 1/2 cup. Salt as per taste. Turmeric powder 1/2 teaspoon.  Red Chill powder one teaspoon.  Tomato one cut to small pieces. Green Chill one cut to small pieces. Ginger one small piece crushed. Curryleaves 8 to 10. Jaggery(Gudha) One TABLESPOON  Kokum 3 pcs. Dhania powder one teaspoon.  Garam masala powder 1/4 teaspoon. Peanuts(Moongaphalee).    For Tadka(Vaghar): Oil 2 TABLESPOON. mustard(Sarason) seed one teaspoon.  Jeera one teaspoon.  Red dry Chili two-piece. Fenugreek (Methee) seeds 1/2 teaspoon.  Asafoetida(Hing) 1/4 teaspoon. Bay leaf(Tej patta) one leaf. Clove(Launge) one. Cinnamon(Daalacheenee)one stick. Coriander(Dhaniya). Method:

Mango-Pickle_Recipe. (image is symbolic) < h3>      Mango pickle is the most popular among the various pickles in India, and abroad. Mango-Pickle is a marvelous addition to typical lunch and dinner dishes. It makes the cuisine tastier. An easy, quick, and simple recipe of Mango-Pickle is published here. Ingredients for Mango Pickle: Ready made Pickle spice.  raw mango for pickle . Green Mangoes - 500 gm.  Salt 1.5 tbs - or as needed. Chopped Garlic Cloves - 100 gm. Edible Oil (Sesame or Peanut - Whatever liked). Method of Mango Pickle: Choose the best quality raw mango for pickles - the most preferred type is the Rajapuri . Wash them several times with water before chopping them into medium size pieces after removing the kernel.  Mix ready made pickle spice, chopped garlic pieces, and salt with the mango pieces in a bowl, and put aside for an hour or two to set. Keep the pickle mix submerged in the oil for preservation. For that, take a sufficient amount of oil, an

बिना सोडा का नया ट्रिक के साथ बनाइए मुलायम मखनिया गाँठिया kuchh logo ko soda use kiya hua farsan achchha nahi lagata.   unake liye yah bina soda wali recipe.

Haandvo is the typical and delicious Gujarati Items liked by  all age groups with equal enthusiasm. Haandvo सभी आयु समूहों द्वारा समान उत्साह के साथ  पसंद किए जाने वाले विशिष्ट और स्वादिष्ट गुजराती आइटम हैं।