Nikunj Vasoya gives a twist to some delicious Kathiyawadi Dishes and makes it an unique one Bite modern food. You will love this Gujarati Breakfast Recipe for sure.
Watch out India's Top Award Winning Cooking show on the Internet. Nikunj Vasoya Brings you the Best of Indian Village Cooking Methods and Techniques.
Vegetables: Wash and clean vegetables keep aside
Cabbage, Beetroot, Carrot, Methi leaves, green chillu, garlic pods, coriander leaves
Spices: Gram flour, salt, turmeric, red chily powder, hing,
Peeling: Peel carrot skin, beetroot skin
Chop: Chop cabbage like thin shreds, cut beet and carrot into julliene i.e. thin strips
Hara Paste:
Grind garlic pods, add cumin grind, add green chily grind, add coriander leaves, salt grind into paste.
COOKING:
1. Take besan flour in kadai, add salt, turmeric, hing, methi leaves, mix.
2. Using water make batter which is pouring consistency.
3. Heat tava, pour the batter like dosa, use oil and shallow fry till light brown and crisp.
4. Transfer into separate plate.
5. Heat oil in tava, add oil, carrot, beetroot, cabage, salt, mix and saute them. Transfer this into bowl.
Kathiyawadi and Gujarati Breakfast: A Flavorful Journey
The Indian state of Gujarat is renowned for its rich culinary heritage, and its breakfast offerings are no exception. Two distinct and delectable morning meal options that hail from this region are Kathiyawadi and Gujarati breakfasts. Both these culinary traditions reflect the diverse cultural tapestry of the region and offer a burst of flavors and textures to start the day.
Kathiyawadi Breakfast:
Kathiyawad, a peninsula in western Gujarat, boasts a breakfast spread that exemplifies its bold and robust flavors. The cuisine is heavily influenced by the local agricultural produce and livestock, resulting in a hearty and satisfying morning meal. One of the most iconic dishes is "Jalebi-Fafda," where crispy chickpea flour Fafda is paired with sweet Jalebi, creating a harmonious blend of sweet and savory.
Another popular option is "Thepla," a flatbread made with whole wheat flour, fenugreek leaves, and spices. This nutritious and portable dish is often served with tangy mango pickle, yogurt, and a dollop of ghee. "Ganthiya," a crunchy snack made from chickpea flour, and "Khichu," a steamed dish made from rice flour, are also enjoyed in Kathiyawadi breakfasts, providing a variety of textures and flavors.
Gujarati Breakfast:
Gujarati cuisine, known for its vibrant flavors and intricate use of spices, presents a breakfast menu that leans towards light, nutritious, and easily digestible options. "Dhokla" takes center stage, a soft and spongy fermented rice and chickpea flour cake, often garnished with mustard seeds, curry leaves, and grated coconut. This dish embodies the perfect balance of tanginess and spice.
A staple on Gujarati breakfast tables is "Khandvi," thin rolls made from besan (gram flour) and yogurt, intricately seasoned and adorned with grated coconut and cilantro. To satiate the sweet tooth, "Muthiya" - steamed dumplings made from various flours and vegetables - and "Churma Ladoo," made from whole wheat flour and jaggery, are savored.
Common to both breakfast traditions is the ubiquitous "Chai" (tea), served with milk and a blend of spices. The spiced tea is a comforting and invigorating addition to the morning spread, often accompanied by "Ganthiya" or "Fafda" as well as a variety of chutneys and pickles.
In conclusion, Kathiyawadi and Gujarati breakfasts offer a glimpse into the diverse culinary landscape of Gujarat. While Kathiyawadi breakfasts celebrate hearty and robust flavors, Gujarati breakfasts focus on lightness and delicacy. Both traditions emphasize the use of local ingredients, spices, and culinary techniques passed down through generations. Whether you're indulging in the crispy "Jalebi-Fafda" or savoring the soft "Dhokla," these breakfasts provide a culinary journey that perfectly captures the essence of Gujarat's cultural and gastronomic diversity.
Producers: Foodon TV India Pvt. Ltd & Nikunj Vasoya.
Director & Executive Producer: Nikunj Vasoya.
DOP: Hitesh Vasoya.
Camera: Nitin Makwana.
Boom Operator & Sound: Vijay Makwana.
DI Colorist: Nikunj Vasoya.
Editor: Nikunj Vasoya & Nitin Makwana.
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4 янв 2021
