Khaman is a popular low cal and nutritious traditional Gujarati snack in Gujarat state of India. It is very popular “farsan” savored by Indians around the world. Nylon Khaman is softer (spongy) and light yellow in color. The batter is made by mixing together besan or gram flour with salt, sugar, citric acid and water. This khaman is very spongy delicious and authentic food. Generally eaten as a snack, it is mostly served with Khadhi (Besan) these Khaman are more famous in the Northern Gujarat.
Gota is a secret treasure from the traditional households of Gujarat! A special recipe prepared on the occasion or as a festive meal. This is deep-frying snack, it is quite easy to prepare as the ingredients are common ones, and the batter can be easily prepared with TAlOD instant mix. Serve with khajur- imli ki chutney to add to its appeal.
Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with rice and black grams, also known as urad dal. Dhoklas can be had for breakfast or eaten as a main course and as a side dish or as an evening snack along with green chutney or with raw oil. It can easily make from talod instant mix.
Handwa is known as a spicy cake. Handwa is a gujarati item and very much like by everyone. Climate and culture play a big role in a region’s cuisine. Gujarat has hot and dry climate and its people are largely vegetarian. Dry red chilies, oil, salt, citric acid and sugar are used generously as they act as good food preservatives. Handvo Made from a variety of dals, spices and generous amount of oil, handvo is a unique and nutritious dish from Gujarat.
Upma is a common South Indian breakfast dish, cooked as a thick like rawa sheera from roasted semolina.. Upma is usually made with Semolina called Rava or Suji in India. There are many ways Upma is prepared. Various seasonings or vegetables are added during the cooking, depending on individual preferences.
Poha is easily digestible form of raw rice is very popular across India. Normally used to prepare snacks or light and easy to cook food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. Poha (Flattened rice) can be eaten raw by immersing it in plain water and seasoning in little oil with spices and nuts with salt and sugar to taste. The lightly fried variety is a standard breakfast in india.
Khichu is famous snack in Gujarat. It is very easy and quick recipe. Actually khichu is dough from which traditional rice papads are prepared. However, this dough alone is so delicious with groundnut oil that people eat it as a snack. Khichu is preparing from rice flour. However this recipe uses the rice flour which is slowly added to the mix of green chilli, cumin seeds in boiling water until thick like soft dough and then cooked with a steam.
Batata Vada is a popular Indian vegetarian traditional food in India. It literally means potato fritters. The name "Batata" means potato in English. Batata Vada is gaining popularity in the rest of India as well.
The potatoes are boiled, mashed coarsely and kept aside. Vegetable ingredients like grind green chillies, Ginger-garlic paste, turmeric, Indian herbs, salt, sugar and other spices coriander leaves are added and mix well with potato meshed. It consists of a potato mash patty coated with gram (chick pea) flour, then deep-fried and served hot with chutney.
Vada pav is a popular spicy traditional Indian vegetarian dish. Vada pav is Native from Indian state of Maharashtra potato vada (sandwiched between 2 slices of a pav). Pav refers to bread or bun. It is also known as Indian Burger.
Vadapav cello fried in a mixture of butter or oil and dried red chili powder and garlic paste in Gujarat. But Bombay is in the state of Maharashtra and the original un-fried vada pav recipe is referred to as "Bombay vada pav".