SWC-Gujarat-Roundup

THANKS to all the singapore women's club members (SWC) and international bloggers who took part in SWC GUJARAT EVENT .

When lakshmi asked me while chatting on the net whether I would like to host the next event of swc ,I was literally shocked,..my blog was just two months old,..i thought is she serious,.does she really think I can do it,..,I was and I am still learning things,..i consider myself still new in blog world,..i asked her..if she will help me I don’t have probs,..cause I ddint want to mess up things,..thus the event was announced…the theme being GUJARAT…

AND now after a month when I am going to announce the round up,..i feel so honoured,confident..all thanks to laskhmi…because of her I learnt so many things,..thanks lakshmi…

Few lines about GUJARATI CUSINE, .which to be frank even I didn’t know earlier

Gujarati cuisine consists of vegetarian dishes which are prepared in innumerable ways,.and flavoured subtly with spices.
The four qualities of Gujarati cuisine is that it is
Simple
Practical
Down to earth
And practical

The state of Gujarat is situated on the western coast of India,the name of state is derived from Gujjaratta, which means the land of Gurjars who had migrated to India around 5th ad

Geographically the state of Gujarat can be divided into four regions and because of the climatic differences,there are slight variations in eating habits and mode of preparation

North Gujarat-is famous for gujarati thali which consists of rice,dal,curry,vegetable,sprouted beans.farsan,pickle,chutney and raita.,lessoil used,,and food is less spicy

Kathiawad-pulses and sweetmeats made of jaggery dominate this region,favourite include debras,chundo and methia masala

Kutch-speciallty of this region include khaman dhokla,doodhpak and shrikhand

South Gujarat is famous for undhyoo and paunk

Now coming to the roundup, have categorised the recipes with help from Hetal of ishas kitchen,thanks lakshmi for guiding me,..without ur help it wouldnt have been possible.

the first category is snacks

Neha of Easyntastyrecipes has sent Khandvi



sooji dhokla



and khakhara



Sangeeth of letusallcook has sent dhokla



and sooji kachodi



Sheetal of sweetymykitchen has sent khakhada



Shubha of chutkibharpyar has sent kutch dabeli



Hetal of Ishaskitchen has sent kutchi dabeli



and besanchillicrepe



Lakshmi of testtasteofmysore has sent khatta dhokla



Ria of riakakkad has sent healthy muthiya



and the last snack for the event Daldhokli comes from my blog



The next category is indian bread/roti-
Haripriya of indianhut has sent thepla

Sheetal has come up with another version of thepla

Sia of monsoon spice has sent methi thepla and has given some tips about cooking therapy

Sowmya of creative saga has come up with delicious dalparantha

Hetal of ishaskitchen has sent spicy masalapori

and the last entry for the roti category is from my blog thepla

coming to the next category of vegetable/shaak
Vanisri of illatharasi has sent tangy khatai alloo

Hetal of ishaskitchen has sent traditional sev tomato sabji

and nutritious moong sabji

Lakshmi of testtasteofmysore has sent tasty bhinda na kadhi

the entry from my blog for this category is vangi batata bhaji

entry from non blogger for vegetable category
Hemali has sent traditional UNDHIYU
100 gms. surti papdi, stringed, whole100 gms. raw banana chunks unpeeled100 gms. yam chunks (kand) peeled100 gms. small brinjals slit4-5 green chillies crushed1 tsp. ginger grated1/2 tsp. garlic crushed1 tbsp. coriander leaves finely chopped1 tsp. wheat flour4 tbsp. oil1/4 tsp. asafoetida1/2 tsp. turmeric powder1 tsp. ajwainSalt to taste1/2 tbsp. sugarLemon to taste For methi ghatta (muthiya) : 100 gms. methi leaves finely chopped1/2 cup gram flour (besan)1 tsp. red chilli powder1 tbsp. fresh ground coconutSalt to taste1 tbsp. oil :
method
For ghatta : Mix all ingredients, make stiff dough. Form into small oval, dumplings Heat the 4 tbsp. oil, fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan.
To proceed :
Form a paste of chilli, ginger, garlic, coriander. Rub the chunky veggies with oil and masala paste. Marinate for 30 minutes. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot, either as is, or with puris/parathas.


the next category is of rice
vanisri of illathirasi has sent mag ni dal ni khichdi

and my entry for rice category is vagha relo bhaat

PICKLE
CHAM of spice club has sent easy recipe for the traditional Mango Chunda

and the last category is of sweets,..gujarati cuisine is not complete without sweets and desserts
Haripriya of indian hut has sent delicious shrikhand


and from my blog the enteries are
strawberry shrikhand and jalebi


and sweet aasondi to quench your thirst during hot summer days

Thanks again for sending such delicious ,authentic,traditional entries
The next month theme of SWC IS UTTARPRADESH,NUPUR OF CINNAMON HUT WILL BE HOSTING.