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Gujarati Boy, Palanpur (2025)

24/07/2025

Malpua Without Chashni – Once You Try, You'll Never Go Back!😋
Without Sugar Syrup Malpua Recipe

❤️ Soft and tasty Malpua without dipping in sugar syrup!

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Ingredients:

Wheat Flour – 1 cup

Jaggery Powder – 3/4 cup

Fennel Powder – 1/4 tsp

Cardamom Powder – 1/4 tsp

Milk – 1.5 cups

Clarified Butter (Ghee) – 4–5 tbsp

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Instructions:

1. Prepare the batter:

In a mixing bowl, add 1 cup wheat flour.

Add 3/4 cup jaggery powder, 1/4 tsp fennel powder, and 1/4 tsp cardamom powder.

Gradually pour in 1.5 cups of milk while stirring continuously to form a smooth batter.

Make sure there are no lumps. The consistency should be like pancake batter — neither too thick nor too thin.

Let the batter rest for 10–15 minutes.

2. Cooking the Malpua:

Heat 1–2 tbsp of ghee in a non-stick pan or tawa on medium heat.

Pour a small ladleful of batter into the pan to form a small round pancake.

Cook on low to medium heat until the bottom turns golden brown.

Flip gently and cook the other side as well.

Add a little more ghee around the edges if needed.

Repeat with the remaining batter, adding more ghee as required.

3. Serving:

Serve warm Malpuas as is — no sugar syrup needed!

Optionally, garnish with chopped dry fruits or a drizzle of honey.

#ગુજરાતી

24/07/2025

Authentic Kutchi Dabeli | Famous Gujarati Street Food Recipe😋
Ingredients:

For Dabeli Masala:

Coriander seeds – 4 tbsp

Cumin seeds – 1 tbsp

Fennel seeds – 1 tsp

Black pepper – ½ tsp

Cinnamon – 1 inch piece

Black cardamom – 1

Cloves – 6

Star anise – 1

Bay leaf – 1

Sesame seeds – 1 tsp

Dry coconut – 2 tbsp

Kashmiri red chili powder – 2 tbsp

Turmeric powder – ½ tsp

Amchur (dry mango) powder – 1 tsp

Black salt – 1 tsp

Regular salt – a pinch

Sugar – 4 tbsp

Oil – 2 tbsp

For Potato Filling:

Dabeli masala – 6-7 tbsp

Tamarind pulp – 2 tbsp

Water – as needed

Oil – 1 tbsp

Cumin seeds – 1 tsp

Asafoetida (hing) – a pinch

Boiled & mashed potatoes – 500 gm or 3 cups

Salt – to taste

Coriander leaves, grated coconut, chopped onion, green chilies – for topping

Sev, masala peanuts, pomegranate seeds, tutti-frutti – for topping

For Garlic Chutney:

Soaked dry red chilies – 12-15

Garlic cloves – 10-12

Cumin seeds – 1 tsp

Black salt – 1 tsp

Water – ½ cup

For Sweet Chutney:

Water – 500 ml

Sugar – 1 cup

Tamarind pulp – ¼ cup

Kashmiri red chili powder – 1 tsp

Coriander powder – 1 tsp

Black salt – 1 tsp

Cornflour – 2 tbsp (dissolved in a little water)

For Assembling Dabeli:

Pav buns

Potato filling

Garlic chutney

Sweet chutney

Masala peanuts

Chopped onion

Sev

Butter

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Method:

To Make Dabeli Masala:

1. Dry roast coriander seeds, cumin, fennel, black pepper, cinnamon, cardamom, cloves, star anise, bay leaf, and sesame seeds on low flame.

2. Add dry coconut and roast briefly. Let cool.

3. Blend everything into a fine powder along with chili powder, turmeric, amchur, black salt, salt, and sugar.

4. Add 2 tbsp oil and mix well. Masala is ready.

To Make Potato Filling:

1. Mix Dabeli masala, tamarind pulp, and some water to make a paste.

2. Heat oil in a pan, add cumin and asafoetida.

3. Add the masala paste and sauté.

4. Add mashed potatoes and salt. Mix well.

5. Add ½ cup water and cook until smooth.

6. Spread on a plate and top with grated coconut, coriander, chopped onion, chilies, sev, peanuts, pomegranate, and tutti-frutti.

To Make Garlic Chutney:

Blend all ingredients into a smooth paste. Set aside.

To Make Sweet Chutney:

1. In a pan, mix water and sugar until it dissolves.

2. Add tamarind pulp, spices, and cornflour slurry.

3. Cook 5–7 minutes till thick. Let it cool.

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Assembling the Dabeli:

1. Cut pav buns from the center (do not cut all the way).

2. Spread sweet chutney, then potato filling inside.

3. Add garlic chutney, peanuts, onion.

4. Add a second layer of filling and close the bun.

5. Toast with butter on a hot tawa until golden.

6. Sprinkle sev and serve hot with extra chutney and masala peanuts.

#ગુજરાતી

21/07/2025

How to Make Soft and Tasty Milk Peda at Home – Easy Recipe!😋
Ingredients:

200 grams milk powder

½ cup sugar

½ cup milk

½ teaspoon cardamom powder

1 tablespoon desi ghee (clarified butter)

Chopped pistachios – as needed

Saffron strands – as required

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Cooking Instructions:

1. First, take a non-stick pan and add milk, sugar, and ghee. Mix these well and heat it on medium flame. Stir continuously until the sugar dissolves completely. If the sugar is not fully dissolved, the texture of the peda may become grainy.

2. Gradually add milk powder in small portions while stirring continuously to avoid lumps. Mix well after each addition. Keep the flame low and stir continuously to form a smooth mixture.

3. Cook the mixture until it thickens and starts leaving the sides of the pan. This may take around 3 minutes. Then add cardamom powder and saffron strands, and mix well. When the mixture forms a dough-like texture, turn off the heat.

4. Let the mixture cool slightly. Then take small portions and shape them into round pedas. Garnish with chopped pistachios and saffron.

15/07/2025

તમે કઈ વાનગી સૌથી સારી બનાવી શકો છો?🙏

15/07/2025

તમારો મનગમતું ગુજરાતી નાસ્તો કયો છે?😋

15/07/2025

ઘરે જ બનાવો ચટપટી સમોસા ચાટ | Street Style Samosa Chaat Recipe in Gujarati😋

15/07/2025

5 મિનિટમાં બનાવો ટવા સેન્ડવિચ – ટિફિન માટે પરફેક્ટ રેસીપી!😋

14/07/2025

જેમ ખાશો તેમ મગજમાં છવાઈ જશે – ચીઝી કોર્ન બ્રેડ પકોડા!😋

14/07/2025

ઘરમાં જ બજાર જેવી મૈદા બર્ફી બનાવો – સરળ અને ટેસ્ટી રેસીપી!😋

13/07/2025

How to Make Perfect Gol Churma Ladoo | Traditional Gujarati Sweet Recipe😋

Ingredients (Makes 10–12 ladoos):

For the Dough (Moti Preparation):

Whole wheat flour – 2 cups

Ghee – 2 tbsp (for moyan)

Milk – as needed (to knead stiff dough)

For the Ladoo:

Crushed roasted dough (Churma) – 2 cups

Grated jaggery – 1 cup

Ghee – ½ cup

Cardamom powder – ½ tsp

Sesame seeds – 1 tbsp (optional)

Chopped dry fruits (cashew, almonds) – 2–3 tbsp

Powdered sugar – 1 tbsp (optional, if you prefer extra sweetness)
Method (Step-by-Step):

① Prepare the Dough:

1. Take wheat flour in a mixing bowl.

2. Add 2 tbsp ghee and mix well (this is called moyan).

3. Gradually add milk and knead a stiff dough (tight, not soft).

4. Cover and rest it for 10–15 minutes.

② Make & Roast the Motis:

1. Divide the dough into small balls (motis).

2. Roast each on a hot tawa (griddle) over medium heat until golden brown from all sides.

3. Let them cool completely.

③ Make Churma:

1. Once the motis are cool, crush them using hands or pulse in a mixer (not too fine).

2. Add sesame seeds, chopped dry fruits, and cardamom powder. Mix well.

④ Melt the Jaggery:

1. In a pan, heat ½ cup ghee.

2. Add grated jaggery and let it melt slowly over low flame.

3. Once it becomes frothy and starts bubbling, switch off the flame.

⑤ Combine & Shape Ladoos:

1. Pour the hot melted jaggery into the churma mixture.

2. Mix well until everything is combined evenly.

3. Let it cool slightly (just warm enough to handle).

4. Apply a little ghee to your palms and shape into ladoos.

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📌 Tips for Perfect Ladoo:

The dough should be stiff to get firm motis that roast properly.

Roast on medium heat for even cooking.

Add a little sugar only if needed for more sweetness.

Always use good quality jaggery and ghee for rich flavor.

13/07/2025

How to Make Spiced Ajwain & Jeera Cookies | Traditional Gujarati Recipe😋
Ingredients:

1 cup All-purpose flour (Maida)

½ cup Whole wheat flour

¼ cup Cornflour

½ cup Ghee (clarified butter – homemade or store-bought)

2 tablespoons Powdered sugar

1 teaspoon Vanilla essence

1 teaspoon Fenugreek powder (optional)

1 teaspoon Cumin seeds (Jeera)

1 teaspoon Carom seeds (Ajwain)

A pinch of Salt (for taste)

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Method:

1. Mix Dry Ingredients:
In a large mixing bowl, combine all-purpose flour, whole wheat flour, cornflour, and powdered sugar.
Add cumin seeds, carom seeds, fenugreek powder (if using), vanilla essence, and a pinch of salt. Mix well.

2. Add Ghee and Make Dough:
Gradually add ghee and mix with your hands to form a soft, pliable dough. The dough should not be too hard or too loose — just soft enough to shape.

3. Rest the Dough:
Cover the dough with plastic wrap or a lid and refrigerate it for 20–30 minutes so it can set properly.

4. Shape the Biscuits:
Once rested, divide the dough into small equal portions. Roll each into a ball and gently flatten with your palm to form biscuit shapes.
Sprinkle a little cumin and ajwain on top of each biscuit for extra flavor.

5. Baking:
Preheat your oven to 180°C (350°F).
Place the biscuits on a greased or lined baking tray, leaving space between each.
Bake for 20–25 minutes or until the biscuits turn light golden brown.

6. Cool and Store:
Let the biscuits cool completely.
Store them in an airtight container and enjoy with tea or as a snack anytime!

13/07/2025

Authentic Restaurant-Style Dal Tadka at Home | Smoky & Flavorful!😋

Ingredients:

For Cooking Dal:

½ cup Toor dal (Arhar dal / Split pigeon peas)

Water for soaking

For Tempering (Tadka):

2 tbsp Oil

½ tsp Cumin seeds

2 Bay leaves

2-3 Dry red chilies or green chilies

¼ tsp Asafoetida (Hing)

1 tbsp finely chopped Garlic

1 tbsp finely chopped Ginger

Few Curry leaves

2 medium-sized Onions (finely chopped)

2 Tomatoes (finely chopped)

½ tsp Turmeric powder

½ tsp Red chili powder

½ tsp Coriander powder

½ tsp Garam masala

Salt to taste

2½ cups Water

For Final Smoky Tadka (Optional but Recommended):

2 tbsp Ghee

1 tbsp Ginger (cut in long strips)

1 tbsp Garlic (cut in long strips)

A piece of hot charcoal (for smoke)

Small steel bowl & lid (for smoke method)

Fresh coriander for garnish

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🔹 How to Make Dal Tadka:

Step 1: Soak and Cook the Dal

Rinse ½ cup toor dal 3–4 times and soak it in water for 1.5 to 2 hours.

This helps the dal cook faster and become soft easily.

Drain the soaked dal and keep it aside.

Step 2: Make the Masala Base

Heat 2 tbsp oil in a pressure cooker.

Add cumin seeds, bay leaves, red/green chilies, and asafoetida.

Once aromatic, add chopped garlic, ginger, and curry leaves.

Sauté for a few seconds and then add finely chopped onions.

Cook the onions till golden brown.

Add chopped tomatoes and sauté for 1–2 minutes till soft.

Step 3: Add Spices & Dal

Add turmeric, red chili, coriander powder, and garam masala. Mix well.

Now, add the soaked dal and sauté for 1 minute.

Pour 2½ cups of water, add salt, mix everything.

Close the pressure cooker lid and cook on medium flame for 6 whistles.

Step 4: Open & Adjust

Let the pressure release naturally. Open the lid.

Mash a little if you want a smooth texture.

If the dal is too thick, add some hot water to adjust consistency.

Add chopped coriander leaves.

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🔸 Dhaba-Style Smoky Tadka (Highly Recommended):

Make the Final Tadka:

In a small pan, heat 2 tbsp ghee.

Add sliced ginger and garlic, fry till golden brown and crispy.

Pour this directly over the cooked dal.

For Charcoal Smoky Flavor:

Heat a small piece of charcoal until red hot.

Place a small steel bowl in the dal.

Carefully place the hot charcoal piece inside the bowl.

Pour ½ tsp ghee on top of the charcoal – it will start smoking.

Immediately cover the dal pot with a lid and leave for 2 minutes.

Open and remove the bowl – the dal will now have a beautiful smoky aroma.

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🔹 Serving Suggestions:

Serve hot with Jeera Rice, Steamed Rice, or even Chapati/Roti.

Tips:

Using chopped ginger and garlic gives better texture than paste.

The smoky charcoal method makes it taste just like dhaba-style.

For spicier flavor, add more red chili powder during final tadka.

Gujarati Boy

24/07/2025

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