Rajma is the all time favorite of the Delihites and Punjabi.

Rajma is same as the Red Kidney beans known in United States. Red Kidney Beans or Rajma (Hindi) is not only tasty Indian recipe is a rich source of antioxidants and contains cholesterol-lowering fiber. It can be included in daily lunch or dinner at your dining table. Ingredients (Serves: 4) 2 cup: Red Kidney Bean 1 large: Onion 1 inch: Ginger 3 medium size: Tomatoes 1 tsp: Garam masala A pinch: Turmeric 1/4 cup: Oil 3 quarts: Water 1 tsp: Salt Coriander leaves small bunch Method Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.In the meantime make masala of onions, garlic, ginger and tomato.Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked.Garnish with coriander leaves and serve. Moong Dal Khandvi Ingredients: cup Yellow Gram Flour (Moong Dal) cup Curd cup Water tsp Turmeric Powder tsp Ginger Paste tsp Green Chili Paste

A pinch of Asafetida (Hing) 1 tbsp Coriander Leaves, chopped Salt to taste Oil (as required) For Tempering 1 tsp Sesame Seeds (Til) 1 tsp Mustard Seeds A pinch of Asafetida (Hing) 2 tbsp Oil Cooking Instructions: In a bowl, add moong dal flour, ginger paste, chilli paste, salt, haldi powder and a pinch of asafetida. Mix well by adding water and curd. Heat a non-stick pan and put the mixture in it. Cook the mixture for 3 to 4 minutes, by stirring continuously. Now, take a plate and grease it with oil. Spread the cooked mixture evenly on the plate and allow it to cool for about 5 minutes. Cut the Khandvi into thick strips. Carefully roll up each strip. In a separate pan, heat oil and add mustard seeds to it. When the seeds crackle, add sesame seeds and a pinch of hing.Pour this tempering over the Khandvi.Garnish with coriander and serve with green chutney. Dhokla Recipe Ingredients: 1 cup besan 1/2 tsp ginger paste 1/2 tsp green chilli paste 1 tsp salt

1/2 tsp turmeric powder 1 tsp sugar 1 tbsp oil 1/2 cup sour curd 1/2 cup water 1 tsp fruit salt For tadka 1/2 tsp mustard seeds 4-5 curry leaves 2-3 green chillies-slit 1 tbsp oil Method: Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add the water and mix well again.Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.Place a thin cloth between the lid and the steamer, and close tight. Steam for 20 minutes.Remove the tin from the steamer and keep aside.Heat the oil for the tadka, add the mustard seeds, curry leaves and green chillies.Saute till slightly colored, and add L cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with the coriander and coconut and serve. Khandvi Recipe Ingredients: 1 cup sour yoghart 3 cups water 2 tsp ginger -chopped 2 green chillies 1/2 tsp salt pinch asafetida pinch turmeric powder

For the tarka 1 tbsp oil 1 tsp mustard seeds 2-3 whole red chillies 8-10 curry leaves 2 tbsp coriander leaves-chopped 1/2 cup coconut-grated Method: Put gramflour in a deep, heavy based pan. Grind the ginger and green chillies together to a paste and add to a pan.Mix-in the chilli powder, salt, asafoetida and turmeric. Gradually add the yoghurt. Stir continuously to make a smooth and lump-free paste.Add water and place pan over high flame. Allow it to boil and stir continuously till a paste-like consistency appears. Since the mixture splatters a lot, be careful and avoid scorching by adjusting the flame.With the help of rubber spatula, spread the mixture on an un-greased surface in thin layers and leave it to cool.While it cools, heat oil in a small pan, add mustard seeds, curry leaves and whole red chillies. Stir a few times, and then sprinkle over the spread out mixture. Scatter all but 1 tbsp each of the coriander leaves and coconut as well. Remove the whole red chillies and keep aside. When cool, cut this layer into strips of your wish. Roll up each strip like a scroll, as firmly as you can, without breaking them, and arrange on to a serving dish. Garnish with remaining coriander leaves, coconut and whole red chillies and serve.

Khandvi Ingredients 1/2 cup gram flour (besan) 1 cup thin buttermilk salt to taste 2-3 pinches turmeric powder 1 tbsp. oil For seasoning: 2 tsp. oil

1 tsp. sesame seeds 1/2 tsp. mustard seeds 1 tbsp. coconut scraped 1 tbsp. coriander finely chopped 2 pinches asafoetida 2 green chillies finely chopped 1 stalk curry leaves Method Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney. KHANDVI Cooking Time : 10 to12 min.Preparation Time : 5 min.Makes 25 to 30 pieces. Ingredients 3/4 cup Bengal gram flour (besan) 3/4 cup fresh curds 2 teaspoons green chilli-ginger paste 1/4 teaspoon turmeric powder (huldi) a pinch asafoetida (hing) salt to taste For the garnish 2 tablespoons grated coconut 2 tablespoons chopped coriander For the tempering

1 teaspoon mustard seeds 1 teaspoon sesame seeds (til) 1/2 teaspoon asafoetida (hing) 3 to 4 curry leaves 4 dry red chillies 2 tablespoons oil Method 1.Mix together the gram flour, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and make a smooth paste.2.Transfer into a non-stick pan and heat on a low flame, stirring constantly so that lumps do not form.3.Keep stirring till the batter becomes thick. Taste the batter to see if the gram flour is cooked. This will take about 7 to 10 minutes.4.Grease the reverse side of 3 or 4 thalis and spread the mixture as thinly as possible with your hands or a rubber spatula on the greased surface while the batter is still hot. 5.The number of thalis you will need depend upon on how thinly you can spread the batter. 6.When you have finished spreading the batter on the last thalis, go abck to the first one you spread the batter on and roll up carefully like a Swiss roll. Repeat with the other thalis.7.Cut 25 mm. (1") pieces out of each big roll to get bite-sized khandvis. Place these on a serving dish.8.To prepare the tempering, heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and stir for 30 seconds.9.Pour over the khandvis and serve garnished with the coriander and coconut. TipsThis is difficult item to make requiring your full attention. Do not do anything else while making these. If the curds are very fresh, add 1/4 teaspoon citric acid crystals to the mixture. Microwave Khandvi Preparation Time : 10-15 mins Cooking Time : 10-12 mins Serves / Makes : Makes about 20 pieces Ingredients FOR KHANDVI: 1 Cup Gram Flour (Besan) 3 Cup Buttermilk (Chaash) Salt to taste Pinch Turmuric Powder (Huldi) FOR GARNISHING:

1 TBLS Oil 1 TSP Mustard Seeds (Rai) 1 TSP Sesame Seeds (Teel) 2-3 Green Chilli thinly sliced little bit of water Grated fresh coconut Finely Chopped Coriander Leaves (Fresh Dhania patti) Method FOR KHANDVI: 1) Mix togather Besan, Buttermilk, Salt and Turmaric Powder in a Microwave safe Bowl. Make sure all the Besan is mixed well in the Buttermilk, not a single dry bids is left unmixed.2) Put the better in Microwave for 5 minutes.3) Take out the better, stir well and put it back in the Microwave for 3 more minutes.4) Take out again and stir well and put it back for 2 more mins.5) Spread the cooked better over the Aluminium foil (or back of steel Thali) very thinly, While it's still hot.6) Let it cool down a bit. Then, cut the strips 3 inches wide and 9-10 inches long. Roll them neatly. FOR GARNISHING: 1) Heat the oil in small pan (Vaghariya), add Musturd seeds.2) When mustard seeds crackels, add Sesame Seeds and Green Chillies.3) Spread them over the Khandvi.4) Garnished with shredded coconut and coriander leaves.Enjoy the Khandvi, isn't it very simple!!!!!! User Comments & Tips You can spread small amount of better and see if you can roll it easily, if it sticks and doesn't roll properly cook the better 2 more mins in the Microwawe Khandvi Recipe Ingredients: 1 cup gramflour 1 cup sour yoghurt 3 cups water 2 tsp ginger-chopped 2 green chillies

1/2 tsp salt a pinch asafoetida a pinch turmeric powder For the tarka 1 tbsp oil 1 tsp mustard seeds 2-3 whole red chillies 8-10 curry leaves 2 tbsp coriander leaves-chopped 1/2 cup coconut-grated Method: Put gramflour in a deep, heavy based pan. Grind the ginger and green chillies together to a paste and add to a pan.Mix-in the chilli powder, salt, asafoetida and turmeric. Gradually add the yoghurt, stirring continuously to make a smooth and lump-free paste.Add water and place pan over high flame. Bring to a boil, stirring continuously. Continue stirring till you reach a paste-like consistency, adjusting the flame to avoid scorching. The mixture splatters a lot, so you must be careful.Using a rubber spatula, spread the mixture on an un-greased surface in thin layers and leave it to cool.While it cools, heat oil in a small pan, add mustard seeds, curry leaves and whole red chillies. Stir a few times, then sprinkle over the spread out mixture. Scatter all but 1 tbsp each of the coriander leaves and coconut as well. Remove the whole red chillies and keep aside.When cool, cut this layer into strips of your wish. Roll up each strip like a scroll, as firmly as you can, without breaking them, and arrange on to a serving dish. Garnish with remaining coriander leaves, coconut and whole red chillies and serve. Khandvi Khad is a popular recipe for the people of Gujarat. It is usually prepared during occasions and festivals. We have given below the long list of ingredients required to make Khad. Try out preparing yourself at home. Arrange the ingredients and follow the cooking method. You will make the best khad. And it will surely ignite your taste buds. Ingredients cup: Chick-pea flour cup: Sour yogurt tsp: Ginger paste

 tsp: Green chilli paste tsp: Chilli powder 1/8 tsp: Asafoetida 1/8 tsp: Turmeric tsp: Mustard seeds 2 Sabut lal mirch 2 tsp: Oil 1 tsp: Salt or to taste 1 cup: Water For Garnish Coriander-chopped fine Grated coconut Method Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric into a smooth paste with some water till no lumps are left. Add the rest of the water and mix well. Bring to a boil, stirring all the time (to avoid scorching). Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean. With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool. Heat oil and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and spread over the layer. Pick up the lal mirch and keep aside. Cut layer into strips and roll each strip like a scroll, firmly.Arrange on to a serving dish and garnish with coriander, coconut and peppers and serve. Suji Dhokla Ingredients 1 cup Suji 2 Cup Curd (Dahi) 3/4th tbsp ENO powder (plain). Salt to taste. Black pepper Optional

Red Chilli Optional 1 Tbsp Ginger garlic Green Chilli grinded (Optional) 2 Tbsp Oil Curry Leaves Popeye Seeds - 1 tbsp 1 tbsp - Mustard seeds 1 tbsp - Cumin Seeds 1 tbsp Sugar Corriander Leaves for garnishing. Directions Mix Suji and Curd and keep it for 1-2 hours for marination. You can also keep it overnight... However 1 hour is good enough.In a deep vessel keep some water for boiling. While this comes to a boil...Mix Ginger garlic Green Chilli paste , Salt, Black Pepper, Red Chilli (all as per taste ).Stir Well. Normally you would not need to add water. But check the consistency if its too thick you may need to add little bit of it. The batter should be of cake batter consistency. In the end add ENO (Plain) Powder. Stir quickly and Place in a greased thali. Keep this for Steaming for around 10 min.Once they are done and cold, cut into pieces. Now in a pan add some oil --- Mustard seeds, Cumin seeds ... once these are done add popeye seeds and Curry leaves. In the end add little sugar and put the Dhokla's in the pan. Stir for 2-3 min and you are done. Serve this pudina or Corriander chutney .... NYLON KHAMAN DHOKLA Cooking Time : 10 min.Preparation Time : 5 min.Serves 4 to 6. Ingredients For the batter 1 cup Bengal gram flour (besan) 1 1/2 tablespoons semolina (rawa) 1/2 teaspoon citric acid (nimbu ke phool) 3 teaspoons sugar 1 teaspoon green chilli-ginger paste 1 1/2 teaspoons Eno's fruit salt

For the tempering 1 tablespoon oil 1/2 teaspoon mustard seeds 1/2 teaspoon sesame seeds (til) 2 green chillies, chopped a pinch asafoetida (hing) For the garnish 1 tablespoon chopped coriander Method 1.Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.2.Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.3.When the mixture rises, pour it into a greased thali and steam for about 10 minutes.4.For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.5.Cut into pieces and serve with green chutney. Tips:-You can use 1 teaspoon of lemon juice instead of the citric acid crystals. Keep the steamer hot and add the fruit salt into the batter. Khaman Dhokla Ingredients: 2cup gram flour. 1cup curd. Salt to taste. sp turmeric. 1 sp ginger chilly paste. 2 sp oil. 1 sp lemon juice. 1 sp eating soda. 1 sp mustard seed.

2 sp fresh coriander . cup shredded coconut. Method: Take gram flour in a bowl & add curd with luke warm water in it. Add salt in it and keep it aside for 3 to 4 hrs.As it ferments add turmeric and ginger-chilly paste.Heat dhokla stand or steamer.Apply oil in a plate.Mix lemon juice, soda and 1 tsp oil in a bowl and add it in the fermentation and stir it fast & continuously.Put the mixture in the plate and cook it for 10 min.Allow it to cool. Cut into pieces.Heat oil in a pan sizzle mustard seed and put it on the dhokla.Serve it hot with shredded coconut and coriander. BREAD UTTAPAM INGREDIENTS Suji 50 gm. Green chilly Curd 100 gm 1

Ginger 1" Salt 1 tsp. Onion (big) Soda A pinch. Bread slice 8 Coriander (finely chopped)For flavor Oil 4-5 tbsp. METHOD Mix suji, curd, salt, soda, green chillies, ginger and chopped coriander. Keep aside for 2-3 hours. The paste should not be too liquid or too thick. Finely chop the onions and add to the suji paste while preparing. Heat a tava. Keep 1 slice of bread on the tava. Now spread the mixture on the slice. Simmer the gas and turn it over. Make it crisp by using oil on both sides. Make all the bread uttapams like this. Serve hot with tomato ketchup and coriander chatni. Serves: 3-4 adults. Delicious Bread Uttapam Ingredients:

100 gm Suji 2 Green chilly 200 gm Curd 2 inch piece Ginger 2 inch piece Onion A pinch Soda 16 Bread slice 10 tbsp Oil 2 tsp Coriander leaves-finely chopped Method: 1.Mix the suji, curd, salt, soda, green chillies, ginger and chopped coriander to a dosa batter consistency and set aside for 2-3 hours. 2.Finely chop the onions and add to the suji paste while preparing. 3.Heat a tava and keep 1 slice of bread on the it.Spread the above mixture on the slice. 4.Simmer the gas and turn it over. Make it crisp by using oil on both sides. Thepla Breads from Gujarati cuisine bring forth the heavenly taste and Thepla is one of them. Thepla are easy to cook and are nice to eat. Now try Thepla by your own and don't forget to carry it with you while your journeys. Your journey will be more exciting and its a bet Ingredients 2 cup: Wheat flour 2 to 3 tbsp: Rice flour 300- 400 gm: Red carrots, grated 6-7: Green chillies, crushed A small piece: Ginger, grated 6-7 cloves: Garlic, crushed 1 cup: Coriander leaves 1 small bunch: Fresh fenugreek leaves, chopped finely

2 tbsp: Oil Buttermilk or yoghurt to bind the dough Salt to taste 1 tsp: Sugar (optional) Oil for frying Method Chop the fenugreek leaves finely. Wash them in sufficient water. Allow the water to drain completely. Also wash coriander leaves and chop it. Peel the carrots and grate it. Take wheat flour in a big bowl, add all the ingredients. The dough is ready. Take a lemon sized ball from the dough. Rub in the rice flour and roll out. Fry it on a griddle.