The
Gujarat Cookbook : Authentic Vegetarian Cuisine/Kanchan G. Kabra.
Reprint. New Delhi, UBS Publishers, 2002, xxvii, 165 p.,
ISBN
81-7476-319-8.
The
Gujarat Cookbook : Authentic Vegetarian Cuisine/Kanchan G. Kabra.
Reprint. New Delhi, UBS Publishers, 2002, xxvii, 165 p.,
ISBN
81-7476-319-8.
Contents: Preface. I. Sherbat (Drinks): 1. Terbuj nu sherbat. 2. Orange nu sherbat. 3. Hajma hajam nu pani. 4. Chaas. 5. Bafla/Panha. 6. Limbu nu sherbat (Squash). 7. Thandai. II. Kachumber (Salad): 1. Capsicum, carrot, tomato salad. 2. Tomato and onion salad. 3. Keri, Kanda nu Kachumber. 4. Carrot, cucumber and cabbage salad. 5. Five-in-one salad panchamrit salad/Kacha pakka. 6. Adu, Hadhdar, Ambahadhdar nu salad. III. Farsan: 1. Dhokla. 2. Rasawala dhokla. 3. Khandvi. 4. Ragda patties. 5. Dal dhokli. 6. Moong dal ni kachori. 7. Dakor na gota. 8. Pandoli. 9. Doodhi na muthia. 10. Methi na muthias. 11. Nylon khaman dhokla. 12. Amiri khamani. 13. Paatra patervelia. 14. Handwo. 15. Bajri na wada. 16. Dahi wada. 17. Bataka vada. 18. Dal wada. IV. Nasto (snacks): 1. Bataka pau. 2. Khichu. 3. Makai ni khichdi. 4. Sev. 5. Gadya sakkarpara. 6. Chorafali. 7. Fulwadi. 8. Sabudana ni khichdi. 9. Farsi pudi. 10. Chakri. V. Shaak (Vegetables): 1. Oondhiyu. 2. Bataka nu shaak. 3. Sev tameta nu shaak. 4. Ganthia nu shaak. 5. Methi papad nu shaak. 6. Panchkutiyu shaak. 7. Bharama bhinda. 8. Methi bataka nu shaak. 9. Vadi papad nu shaak. 10. Papdi ringan nu shaak. 11. Tameta muthia nu shaak. 12. Bataka rawaiya nu shaak. 13. Surati oondhiyu. 14. Bataka nu dahiwadu shaak. 15. Khatta mitha karela. VI. Dals and kadhis, Lentils and pulses: 1. Gujarati dal. 2. Gujarati kadhi. 3. Dapka kadhi. 4. Panchkuti dal. 5. Chil ni bhaji ni kadhi. 6. Osaman. 7. Lachko dal. VII. Rice and khichdis: 1. Moong dal ni khichdi. 2. Toovar dal ni khichdi. 3. Fotarawadi dal ni khichdi. 4. Vagharelo bhaat. 5. Ghens. VIII. Rotlis (Chapatis): 1. Rotli. 2. Thepla. 3. Puran poli. 4. Methi na dhebra. 5. Rotla. 6. Bhakri. 7. Masala ni puri. 8. Chopda. 9. Parotha. IX. Faradi wangio (Food eaten during fast): 1. Sabudana na wada. 2. Khajur paak. 3. Moraiya ni khichdi. 4. Potato bonda. 5. Dudhi no dudhpak. 6. Rajagaro no sheero. X. Chutney (Ketchup): 1. Amli ni chutney. 2. Kachi keri ni chutney. 3. Lasson ni chutney (Garlic chutney). 4. Khajur ni chutney. 5. Kothmir ni chutney. 6. Pudina and kothmir ni chutney. 7. Papaya nu chhin. XI. Athanu (Pickles): 1. Keri no chundo. 2. Athana no masalo. 3. Raiwada marcha. 4. Lila shaak nu athanu. 5. Kachhi keri no athanu. 6. Keri nu murrabbo (Murrabba). 7. Kerda. XII. Sweets: 1. Moong ni dal no sheero. 2. Fada lapsi. 3. Basundi. 4. Mohanthaal. 5. Sukhadi. 6. Shrikhand. 7. Kopra paak. 8. Dudh paak. 9. Sing ni chikki. 10. Tal na ladva. 11. Adadiya. XIII. Mukhwas: 1. Limbu wada tal (Variyali ane ajmo). 2. Khati mithi kharek. 3. Pachan ambada. 4. Mitha wadu aadu. 5. Rasawali kharek. 6. Masala khajur. 7. Churan ni godi.
"This book presents a feast of traditional Gujarati recipes. It is an assortment of recipes of delectable dishes that Gujarati food lovers would relish. Whether it is a grand meal or an in-between snack that you want to surprise your guests with, this book offers a variety of tasty vegetarian dishes, sweets and after-dinner mouth freshners.
"Each mouth-watering recipe has been presented in a manner that is easy to understand and follow."