BM # 47 Week 2 Day 2
Living in Gujarat, most of my friends are Gujarati. Different groups, different castes, to be frank, At times I get confused with their regional differences.Every time I cook a Gujju meal I always refer to my friends and jot down the details as explained by them. I have already posted some Gujrati Thali’s but today I am posting a mini thali. Infact for this week I am posting three recipes from three different regions of Gujarat. Today it is Kathiawar, which is south Gujarat.
Last month I went for a day picnic to my friend’s farm where we cooked a Gujarati meal . This was a basic meal where we made Kadhi, Khichdi, Bataka nu Shaak and some hot Makai na Rotlas , made on a coal stove. It is amazing to watch these villagers cooking these big fat Rotlas. They taste really good and it is difficult to stop, the stomach refuses but the heart and soul want more.
In Saurashtra, the main grains are bajri, jowar, and wheat and these make up the staple diet here.In winter the people consume more of bajri and makai, while summer sees them switch over to wheat. It would then be either rotla or gehun ni rotli. – Vegetables, pulses, rice and dal are a must. Food here is usually spicy, using mainly red chilly powder unlike the Surati food, where green chilly is used. The food here is high in oil and garlic is used extensively.The main sweet dishes of this region, are sukhdi, jalebi and sheero .
For today the menu is
Bataka nu Shaak
Makai na Rotla
Papite ni cheen
Lassan ki chutney
Gujarati kitchen has a variety of Kadhi’s , we have Dapka Kadhi which has little dumplings in it, we have Sev ni Kadhi which is made with gram flour vermicelli, then the Leele Doongri ne Kadhi, the variety is enormous and I am still to post so many more.Today’s kadhi is the basic kadhi, I have posted the recipe for this earlier, but the khichdi is different.
This khichdi is made with yellow Moong Daal, and gets done in a jiffy, tastes amazing and is perfect on the stomach too.
1 cup rice
1/2 cup yellow moong daal
1/2 tsp turmeric powder
Salt to taste
2 tbsp ghee
1/4tsp mustard seeds
A small piece cinnamon
Wash the daal and rice.
Put them in a pressure cooker, adding salt and turmeric.
Heat ghee and add the tempering ingredients.
Add to the pressure-cooker
Add 4 cups of water, which is more than double.
Pressure cook for 3 whistles, simmer for 5 minutes.
Let the pressure release.
Enjoy with ghee and garlic chutney.
Here are some of the pics of the farms that we visited.