Best Gujarati Winter Special Recipes You Should Not Miss This Winter
Gujarati food is a blend of excellent flavors and textures. An extensive variety of healthy and vegetarian dishes are cooked in Gujarati homes. Today let’s see three Best Gujarati Winter Special Recipes to try this winter. They are tasty and beneficial for health as well.
Best Gujarati Winter Special Recipes
1. Kachariyu Recipe
Ingredients required for Black Sesame Kachariyu
- 2 tablespoons of ghee
- 1/2 bowl of organic jaggery
- 1 bowl of finely chopped black sesame seeds
- 5-6 dates
- 1 teaspoon of poppy seeds
- one teaspoon of ginger powder
- 1 teaspoon of cardamom powder
- Pinch of nutmeg
- ½ cup dry fruits, dried figs and grated dry coconut to garnish
Heat a pan and add 2 tablespoons of ghee in it.
Now add 1/2 bowl of organic jaggery to it. Let jaggery dissolve completely in ghee.
Add 1 bowl of finely crushed black sesame seeds and mix it. Then add chopped dates, 1 teaspoon of ginger powder, 1 teaspoon of poppy seeds, and mix it very well.
By now you will see that oil coming out from sesame seeds. The entire ingredients should mix well with each other. Now turn on the gas and fry it for a few minutes.
Take it out in a plate and let it settle down in a plate. Kachariyu is ready.
You can garnish it with chopped almonds and grated coconut on top.
The Kachariyu prepared in this way last for a long time. It is beneficial to consume it daily in the winter mornings as it strengthens the immune system and keeps the body warm during winters.
2. Adadiya Pak Recipe
Ingredients required for Adadiya Pak Recipe
- 1 cup black gram flour
- 1 cup sugar
- 250 gm Desi Ghee
- 500ml Milk
- One tablespoon Edible Gum
- 2 tablespoon chopped Almonds
- One teaspoon cardamom powder
- 2 tablespoon chopped Cashew Nuts
- Grated coconut
- Water according to our requirement
Adadiya is a traditional Gujarati sweet prepared from black gram flour. Take a pan and heat ghee in it.
Now add this warm ghee to black gram flour and mix it well. Add milk to that flour mixture. Keep it aside for about an hour.
Take another pan and heat ghee in it on a medium flame. Mix it well by pouring flour into it and keep stirring it constantly.
You will see that when the dough is cooking it starts turning brown, it should not remain raw otherwise you will not get that perfect taste of adadiya.
When the dough is cooked, turn off the gas. Keep the mixture aside and add edible gum to it.
Now make sugar syrup. Take sugar in another pan and add water in it until the sugar deeps. Boil it on low flame till you get required consistency of sugar syrup mixture.
Now add flour to that syrup and mix it well. Sugar syrup is added for softness. If flour mixture becomes hard then add little warm milk to it.
Then add cardamom powder, cashew nuts, and almonds to it and again mix it well. Put the whole mixture on a big tray and spread it then let it cool. Add grated coconut and almond cashew pieces on top for garnish.
When the mixture cools down, cut it into small square pieces. Adadiya is ready.
You can store it in an airtight container for about 15 to 20 days.
3. Undhiyu Recipe
Undhiyu is a very famous, tasty and traditional Gujarati Main Dish. The taste of Undhiyu is spicy. It is mainly cooked on special occasions and festivals normally on the Uttarayana day in Gujarat. Good spices and vegetables are added to it, which make it nutritious and spicy with good flavor and so everyone likes it.
- 200gm broad beans
- 4 small brinjal
- 4 small potatoes
- 2 raw bananas
- 100 gm surti yam (Purple Yam)
- 3-4 green leaf garlic
- 1 sweet potato
- 2 green chilies
- 1/3 cup Sugar
- 2 tablespoon grated coconut
- a pinch asafoetida
- 1 teaspoon turmeric powder
- 1 cup coriander leaves
- 2-inch ginger
- 1 teaspoon mustard seeds
- one teaspoon whole cumin seeds
- one teaspoon Ajwain
- Salt as per your taste
- 1/4 cup Gram Flour
- one cup wheat flour
- Salt to taste
- 1/2 cup Fenugreek Leaves
- 1/2 inch Ginger
- 2 Green Chilies
- 1 teaspoon whole coriander seeds
- one teaspoon whole cumin seeds
- 1 cup water
- Oil to deep fry
First of all, mix all the ingredients of Muthiya and make a soft dough.
Take a small portion of the dough and shape it into one inch small long thick rolls.
Muthiya is ready to deep fry. Deep fry them and keep them aside.
First of all wash and peel potatoes, yam, sweet potatoes, and raw bananas and cut them into cubes. Then wash and cut brinjals into four slits.
Take green leaf garlic, green chilies, ginger and coriander leaves and make a fine paste of it by blending it in a mixer. You will get a fine thick paste in the end. Stuff this paste into potatoes and brinjal.
Now cut beans into long pieces. Heat oil in a deep vessel pan ( Round bottom kadhai ) and add asafoetida and mustard seeds in it.When mustard seeds crackle add the ground paste to it and mix it well.
Now add beans and rest of the stuffed vegetables in it. Sprinkle salt as per taste and turmeric powder to it. Cook this for five minutes then pour one cup of water and bring it to boil at the very low flame for about 10 minutes.
Add fried Muthiya and again bring it to boil. Cook it in a similar manner for 15 minutes. After 15 minutes check all vegetable are cooked properly.
Serve it hot and garnish it with grated coconut and fresh coriander leaves. You can eat this with puri and rotla.