Muthia Cheatsheet ( Gujarathi Steamed Dumplings)

10 Major Gujarathi Dhokla/ Handvo families

For each dhokla family, look up the model recipes below for detailed instructions and pictures.

1.: Cereal(s) grits Dhokla

2. Cereal(s) grits + lentil flour Dhokla

3. Lentil(s) flour : E.g. Besan Dhokla , Mung dal Dhokla

4. Cereal(s) flour + lentil(s) flour Dhokla :

5. Soaked and ground cereal(s) + lentil batter Dhokla : E.g Rice + Urad dal + Chana dal Dhokla, Rice + Chana dal Dhokla

6. Soaked & ground Lentil(s) batter : E.g Chana dal Dhokla Or Chana Dal + Green peas Dhokla

7. Fresh / boiled / sprouted lentil(s) batter: E.g Green peas Dhokla

8. Soaked, dried and ground cereal(s) + lentil(s) flour : E.g Rice + Urad dal Dhokla

9. Roast and ground cereal(s) + lentil(s) E.g Rice + Urad dal Dhokla ( See Dhokla #2)

10. Processed cereals. E.g Rice flakes Dhokla, Rolled oats Dhokla

10 Simple Jain curries

This cookbook lists 10 Jain curries, greatly simplified, so that a first time cook can easily cook them. The following curries are listed in this cookbook:

1. Fruit Chutney is a uniquely Jain curry using a variety of fruits which are blended with chili and lemon juice.

2.: Papad Choori (Dry Papad curry) is eaten as a snack and is just crumbled and spiced up papad.

3.: Tomato Chutney . Jain curries use a lot of tomatoes and here they are briefly cooked and blended to a paste.

4.: Methi Papad ki Sabji (Lentil wafer - yogurt curry) uses sun dried lentil wafers as a vegetable substitute . This is cooked during the monsoon months( Parushyan / Chaturmasya) during which many vegetables are prohibited.

5.: Gatte Ki Sabji (Gram flour dumpling curry) uses gram flour dumplings as a vegetable substitute. Parushyan recipe

6.: Pathoondri Kadhi (Gram flour – yogurt curry) is a regular north Indian gram flour Yogurt curry, but unlike them uses gram flour dumplings in place of vegetables. (Parushyan recipe)

7.: Pathod Sabji (Gram flour dumpling curry) is a dry curry made from gram flour pasta. (Parushyan recipe)

8.: Mung Pani ( Sour lentil curry) is boiled split and husked mung dal boiled, spiced and soured by lemon juice.

9.: Mung Sabji (Whole green gram curry) uses whole un husked mung dal.

10.: Panchmela Dal (Five lentil curry) is five different lentils boiled together into a spicy curry.

10 Simple Khoja Muslim Recipes

I found the story of Khojas and their conversion to Islam fascinating. From Sindh, the conversion spread to Kutch, through Kathiawar and later to Mumbai. Khoja cuisine, though built around meat, respects the local beliefs and does not include beef. Khojas still retain a large dose of Hindu culture, traditions and beliefs. Their funeral customs involve the sprinkling of holy water to the reading of Das-Avatar, written by the Persian missionary, Hajji Saiyid Sadr al-Din who successfully presented Islam to Hindus in form that appealed to their beliefs and traditions, even making Imam Ali, the Prophet’s son-in-law, the tenth Avatar of Vishnu !

This cookbook lists 10 simple vegetarian Khoja recipes. All these recipes in this cookbook are eaten with a variety of pulao, biriyani, naan and rotis. They are greatly simplified so that a first time cook can easily cook them. For detailed recipes, check out Fateema Hooda’s Khoja Khana.

The following recipes are listed in this cookbook.
1.: Batate Ka Salan ( Potato Tomato Curry) Unlike Mogul cuisine, Khoja cuisine uses fried mustard and curry leaves as flavouring, as this curry demonstrates.

2.: Guvar Batata (Cluster Beans - Potato - Tomato curry) is cluster beans, potato and tomato cooked with spices and flavoured by the famous Hara Masala.

3.: Turiya Vatana (Ridge Gourd, Peas & Tomato curry ) is a mix of vegetables flavoured with coriander, cumin , turmeric and Hara Masala.

4.: Kanda Batata (Onion, Potato, Tomato curry) is another combination of vegetables with similar flavouring as above.

5.: Baingan Batata: (Eggplant, Potato Tomato Curry) marries eggplant with potatoes, a combination which is not very common.

6.: Sing Vatana Batata (Drumstick- potato- peas curry) uses drumstick, which is almost never used in Mogul cuisine.

7.: Kachumbar (Vegetable Salad) is an easily prepared salad, eaten with both rice and rotis.

8.: Mint chutney is a blend of mint, coriander and coconut.

9.:. Baingan Ka Bharta is the much loved, grilled and mashed eggplant curry.

10.: Dahi ki Kadi (Yogurt Curry) is yogurt simmered with gram flour and spices. I've modified the original recipe to include Hara masala, which packs quite a punch!

Traditional Gujarati Curries

Gujarati Curries :: A Primer
When we move across Gujarat, we pass through very arid to very lush regions. The cuisine of each region clearly mirrors the nature of the land.

In the arid Kathiawad, curries using fresh vegetables / dairy products are not very common. Like many arid Indian cuisines, pulses and pickles are very popular instead. It is for the same reason that red chili powder is preferred over fresh green chilies. Methia Masala (made from roast and ground fenugreek seeds, red chilies and salt) is a popular spice mix and is sprinkled over just about everything. Bajra ( Pearl millet / Kambu) is preferred over wheat or rice.

Being one of the driest regions of Gujarat, pulses and rice dominate the Kutch cuisine. Like Kathiawad, red chili powder is preferred over fresh green chili.

In the milk - rich North Gujarat, use of dairy products is prevalent due to the presence of a large dairy industry.

In the lush Southern Gujarat , fresh fruits and vegetables are abundantly used. It is due to the richness of this cuisine it is said “Surat nu Jaman Te Kashi nu Maran’ ( Blessed is he who dines in Surat : Blessed is he who dies in Kashi).

The curry base : See Column 1
Pulses, vegetables, tomatoes, yogurt are now used as a curry base across the state. A selection of popular curries is listed below :

The Gujarati Raitu is similar to a raita and uses most salad vegetables and even fruits. See Cucumber Raitu ( Kakdi Nu Raitu), Carrots ( Gajar Nu Raitu), Spinach ( Bhaji nu Raitu) and banana raitu (Kela Nu Raitu).

Papaya chutney is a unique Gujarati dish. It is more a salad than chutney. Papaya is not blended to a paste, but grated, spiced and served.

Komal, made from coconut milk and yogurt can serve as a drink, a dipping sauce or as a curry.

Fajeto is a delicious mango – yogurt curry. It is in Gujarat you’ll find fruits taking the place of vegetables in curries. The tomato based Kasundi uses vinegar for a sour punch. The use of vinegar in the western coast, especially in Goa and Gujarat probably is due to the Portuguese influence.

A wide variety of dry vegetable curries called Shaak are cooked. A mixture of vegetables is commonly used. See Vengan Batata nu Shaak ( Eggplant, potatoes). Tindora is a popular vegetable. See(Tindora Nu shaak ). Even roast and crushed papad is used to prepare a Shaak - the Papad Nu Shaak.

Gujarati Kadi is unique as it has grated ginger, curry leaves and of course sugar.

Lachko dal is a very simple dal flavoured with cumin. Kathi meethi dal is a sweet and sour dal with tomatoes. Trevti dal is a mixture of three dals.

Flavouring : See column 2
Cumin, Garam masala, turmeric, coriander, fenugreek, ginger, chili are commonly used. Like southern curries, mustard asafetida and curry leaves are used. Vinegar is used as a souring agent, though tamarind occasionally makes an appearance. Cinnamon and cloves are occasionally used. Vaghaar, the technique of flavouring by spices fried in oil is commonly used.

Goodies : See Column 3
Traditional curries use select pairings of a base and goodies. For example, dals do not usually use any vegetables. Instead they are paired with Dhokadi. But feel free to use your favourite goodies in the curries above. They might not be traditional, but they’ll very likely be delicious.

Though listed in the goodies table, Mushroom and paneer are not commonly used. However, a wide variety of veggies are used. Dhokadi is commonly used as a vegetable substitute. (Dhokadi : Wheat flour is kneaded with turmeric, red chili powder and salt, rolled into sheets, cut into pieces and simmered in the curry.)

A typical Gujarati meal consists of Rotli ( Small flatbreads made from millet / wheat flour), Daal : Curried pulses, Bhaat : Cooked rice and Shaak : Dry vegetable curry.

What makes Gujarati Curries unique?

• Jaggery / sugar is added to most curries.
• Unlike other north Indian curries, Mustard, Asafetida are extensively used.
• Almost totally vegetarian.
• Mustard oil / Coconut oil are not used for cooking.
• Onion / garlic is generally avoided.
• Fruits are used in curries.
• Vinegar is used as a souring agent.
• Dhokadi ( a pasta) is used as a vegetable substitute.