Gujrati Cuisine
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Gujrati - Cooking and Food<h2>
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[edit] Overview of Gujrati Cuisine History
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Trying out Gujrati cuisine is an adventure even though there foods such as meats are not commonly cooked in this cuisine. However, there is still much to explore with regard to the other food substances used.
Over the years, Gujrati cuisine has brought with it many traditional and simple dishes. Thee have been known for a long time, and their methods of preparation have hardly changed. They require simple techniques employed that were practiced many years ago. Those who are keen to follow a good diet or are religious and want to restrict themselves tend to use Gujrati cuisine.
Though seafood has been popular in India throughout history, there is minimum use of it in Gujrati food in contrast to the focus on vegetables and lentils used.
In addition to vegetables and lentils being used over the years, rice is one of the staple foods in Gujrat. It has been traditionally or historically used in Gujrati cuisine as well. Main course meals tend to have a bit of fish and chicken in banquets. This is to include a wider variety and demonstrate celebration.
Over the years, Gujrati cuisine has focused on its use of spices, and quantities of salt and oil used. This cuisine tends to use a minimum of these in order to produce simple dishes that taste good too. Through this practice, one can say that Gujrati cuisine has proven that in order for a dish to be tasty it does not need to be loaded with spices and salt or for that matter it does not even need meats and the like.
[edit] Pakistani Food Glossary
Finding the ingredients for an Gujrati Recipe is not so easy when you do not know the names of the ingredients. Take time to make a list of ingredients and the name they may be found under at the Local Markets.
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[edit] Preparation Methods for Gujrati Cooking
Cooking methods and methods of preparation in Gujrati cuisine are vital in order to influence the end result of a Gujrati dish. Gujrati cooking does not utilize meats. Chicken and fish too are hardly used. Gujrati cuisine is mostly a vegetarian cuisine as a result. Nevertheless it is a delightful cuisine and is one in which you get to cook several kinds of lentils, pulses and vegetables. Indeed, with these basic food substances, Gujrati cuisine is said to be a healthy and simple one.
In Gujrati cuisine, processes such as marinating or seasoning meats are not required at all. However, soaking of lentils, pulses and rice is common in order to soften the grains.
Grinding of spices is commonly carried out in Gujrati cuisine. Prepared spices are normally not used, as these dishes seem to look and taste better with ground spices. Oil is also not used much. Spice and oil are both kept at a minimum in Gujrati cuisine. Therefore, it can be said that this cuisine is healthy to follow.
Recipes in Gujrati cuisine are easy to follow and are simple too. Making almost any kind of dal is easy too. You may have to wait till lentils are soaked so that they soften though. Once that small process is over and done with cooking is not tedious. Cooking vegetables is also simple. Methods are not intricate either, and it is pretty easy to master Gujrati cooking methods too.
Regarding the actual preparation methods employed in Gujrati cuisine, it can be asserted that these preparations are hardly different to other cuisines that cook the same vegetables or lentils. The idea basically is to use the correct amount of oil and spice that Gujrati cuisine tastes best with. Therefore, it is not a difficult cuisine to master after some practice.
[edit] Special Equipment for Gujrati Cooking
In order to cook dishes in Gujrati cuisine, you need to have all the necessary know how. Having the right kinds utensils or equipment is important Gujrati dishes. If not, the dish you set out to make might not come out the way it should.
Basically, you should have just one or two deep boiling vessels for boiling rice and other foods. Rice need only be boiled in one utensil. The taste of your rice when you boil it next will not be the same if you boil anything else in it, as oily residue from curries or other foods will be left in the rice utensil.
Having to remove oily residue is not a problem, it is the taste that could change because of the residue that is off greater concern.
You also need boiling vessels for lentils and pulses. Since using the same utensil for boiling these foods does not make much difference, you could have one common one, though it is more convenient when you have a couple more to boil other foods simultaneously.
In addition to these cooking vessels, you would also require pans for frying. This is important because of the fact that a lot of things need to be fried in Gujrati cuisine, the masalas and even some of the lentils and vegetables too.
Aside from the above-required cooking equipment, it can be said that you also need strainers, drainers and stirring spoons. Strainer spoons are handy, as they are porous, and help in separating solid portions of gravies.
In addition to the above, a tawa is very important for frying chapatti and roti of different kinds.
In Gujrati cuisine it can be observed that there are so many utensils that are required in order to cook a meal properly.
[edit] Gujrati Food Traditions and Festivals
Gujrati cuisine is thought to be one of the healthiest cuisines. This is because of the fact that it is almost a vegetarian cuisine. Nearly all the foods ignore meats, and they are mostly made from lentils, pulses and vegetables. This surely makes interesting eating, as there a great number of people who survive with this cuisine, and also enjoy the unique and delicious taste of Gujrati food.
Indeed, in Gujrati cuisine, there are variations because of the different kinds of taste in different areas of Gujrat. In North Gujrat, the traditional Gujarati thali is popular. It is a dish consisting of rice, dal, sprouted beans, curry, vegetables, farsan, pickles, chutney and raita. North Gujrati food is not very oily or spicy. Farsans come in three varieties: Pathara, Khaman Dhokla, and Khandvi.
In Kathiawad, it quite surprising to learn that Saurashtra in spite of its dry earth has millet, peanuts, sugarcane, wheat, and sesame. Therefore, pulses are popular in Kathiawari food. In addition to these foods, this region is known for its delicious variety of pickles. Among Kathiawari favorites are debras that is made from a mixture of wheat flour and spinach, green chillies, a dollop of yogurt and a bit of salt and sugar. This is consumed with Chhundo. Another favorite in this region is Methia Masala. This is a dry powder made from chilly powder, fenugreek seeds, and salt. This masala is sprinkled over uncooked vegetables and salads.
Phafda is an omum flavored flour puri, which is another Kathiawari favourite.
Kutchi regional cuisine is quite simple, and consists of Khichdi, which the main dish consumed with Kadhi. Kadhi is a curry made of yoghurt. Other common dishes include Khaman Dhokla, which is a salty steamed cake, Doodhpak, which is a sweet, thickened milk confectionery, and Shrikhand, which is a dessert made of yoghurt, flavored with saffron, nuts, cardamom and candied fruit. This is popular at festivals and traditional celebrations.
Since South Gujarat has plenty of rainfall, and this is the reason why there is no shortage of green vegetables and fruit. Fruits and fresh vegetables are also common in Surati food as a result. It also must be asserted that these foods prepared are common at festive occasions, and even though there are no extensive preparations. Among the popular items here at festival times are Undhyoo and Paunk. Surat is known for its bakery items like gharis, nankhatais, and the saglu baglu mithai.
With the wide variety available, it is no wonder why Gujrati cuisine is so well liked even though it is quite simple and does not have many meat dishes.
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