50+ Heartwarming Winter Gujarati Recipes to Try This Season

As winter blankets the landscape in cool temperatures and cozy vibes, it’s time to indulge in the rich and flavorful culinary traditions of Gujarat.

Renowned for its vibrant cuisine, Gujarati food is a delightful blend of sweet, salty, and spicy flavors that can warm even the coldest days.

This blog post brings you a curated collection of 50+ winter Gujarati recipes that showcase the seasonal bounty and unique cooking techniques of this culturally rich region.

From hearty stews and savory snacks to delectable desserts, Gujarati cuisine is as diverse as it is comforting.

Ingredients like fresh vegetables, lentils, and spices play a central role, making these dishes not only delicious but also nutritious.

Whether you’re hosting a festive gathering or simply looking for warming weeknight meals, these recipes are perfect for every occasion.

Let’s dive into the wonderful world of winter Gujarati cooking, where each recipe is a celebration of flavors and traditions.

50+ Heartwarming Winter Gujarati Recipes to Try This Season

Winter is a time for gathering, warmth, and delightful feasting, and what better way to embrace this season than with the vibrant flavors of Gujarati cuisine?

The 50+ winter Gujarati recipes shared in this article reflect the heart and soul of a culture that values hospitality and delicious food. Each dish tells a story, bringing together family and friends around the table to share moments of joy and laughter.

As you explore these recipes, you’ll discover how simple ingredients can be transformed into extraordinary meals that nourish both the body and the spirit.

Whether you’re trying your hand at a traditional Undhiyu or indulging in a sweet bowl of Basundi, the warmth of Gujarati cooking is sure to make your winter months brighter and more flavorful.

Embrace the spirit of the season and let these recipes inspire you to create memorable meals for your loved ones.

Undhiyu

Undhiyu is a quintessential Gujarati winter dish, rich in flavors and packed with seasonal vegetables. This one-pot wonder is traditionally prepared in earthen pots and is a celebration of winter produce like green beans, potatoes, and the unique purple yam (kand). This dish is often enjoyed during festivals and family gatherings. The slow cooking method allows the spices to meld beautifully with the vegetables, resulting in a hearty and satisfying meal that warms the soul during the colder months.

Ingredients:

• 1 cup green beans, chopped
• 1 cup purple yam (kand), cubed
• 1 cup potatoes, cubed
• 1 cup small eggplants (brinjal), halved
• 1 cup raw bananas, chopped
• 1 cup fresh methi (fenugreek) leaves, chopped
• 1/2 cup grated coconut
• 1/4 cup chopped coriander leaves
• 1/4 cup peanuts, roasted and crushed
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 tablespoon garam masala
• Salt, to taste
• 3-4 tablespoons oil
• Water, as needed

Instructions:

1. Preparation of Vegetables: Wash and chop all the vegetables into bite-sized pieces. Keep aside.
2. Make the Masala: In a large bowl, combine grated coconut, coriander leaves, peanuts, green chilies, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to form a thick masala paste.
3. Layering the Vegetables: In a heavy-bottomed pot or a pressure cooker, heat the oil and add cumin and mustard seeds. Once they splutter, add the chopped vegetables one by one, layering them. Begin with the denser vegetables like purple yam and potatoes, followed by green beans, eggplants, and bananas.
4. Add the Masala: Spread the prepared masala evenly over the layered vegetables. Sprinkle garam masala on top.
5. Cooking: Add enough water to just cover the vegetables and bring to a boil. Lower the heat, cover with a lid, and let it simmer for about 30-40 minutes (if using a pressure cooker, cook without pressure for the same time).
6. Serve: Once the vegetables are cooked through, give it a gentle stir. Adjust the seasoning if necessary and serve hot with puris or chapatis.

Undhiyu is not just a dish; it’s a celebration of Gujarati winter cuisine. The blend of spices and the variety of vegetables create a depth of flavor that is truly comforting. Traditionally served during festivals like Makar Sankranti, this dish brings families together, allowing everyone to savor its rich taste and nutritional benefits. Pair it with some fresh puris or bhakri, and you’ve got a perfect winter meal that warms your heart and home.

Handvo

Handvo is a savory Gujarati cake made from rice and lentils, packed with vegetables and spices. This nutritious dish is particularly popular in winter when fresh greens and seasonal vegetables are abundant. Handvo is often served as a snack or as part of a meal, with yogurt or chutney on the side. Its unique texture, crisp crust, and soft interior make it an enjoyable treat, perfect for cozy winter evenings.

Ingredients:

• 1 cup rice
• 1/2 cup urad dal (black gram)
• 1/2 cup chana dal (split chickpeas)
• 1/2 cup yogurt
• 1 cup grated bottle gourd (dudhi)
• 1/2 cup chopped spinach
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 green chilies, finely chopped
• Salt, to taste
• 2 tablespoons oil
• Water, as needed
• Fresh coriander leaves, for garnish

Instructions:

1. Soaking and Grinding: Soak rice and lentils together in water for 4-5 hours. Drain and blend them into a coarse paste, adding yogurt and a little water as needed. The batter should be thick but pourable.
2. Add Vegetables and Spices: In a large bowl, mix the ground batter with grated bottle gourd, chopped spinach, turmeric powder, red chili powder, and salt. The consistency should be like that of a thick pancake batter.
3. Fermentation: Cover the bowl and let it sit in a warm place for 6-8 hours or overnight for fermentation.
4. Tempering: In a pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, pour the tempering into the fermented batter. Add chopped green chilies and mix well.
5. Cooking Handvo: Preheat the oven to 375°F (190°C). Grease a baking dish and pour the batter into it. Bake for 35-40 minutes until the top is golden brown and a toothpick comes out clean.
6. Garnish and Serve: Let it cool for a few minutes, garnish with fresh coriander leaves, and cut into squares. Serve with yogurt or green chutney.

Handvo is a versatile dish that embodies the spirit of Gujarati cuisine, combining health and taste effortlessly. It’s a fantastic way to include lentils and vegetables in your diet, making it ideal for winter when nutritious meals are especially beneficial. Whether enjoyed as a snack or as a main dish, Handvo stands out for its flavor, texture, and heartiness. Serve it warm with yogurt for a comforting meal that nourishes both body and soul, making it a perfect addition to your winter culinary repertoire.

Sarson da Saag with Makki di Roti

Sarson da Saag, a classic winter dish from Gujarat, is made with mustard greens, spinach, and a blend of spices. It is typically paired with Makki di Roti, which is unleavened cornmeal flatbread. The combination of these two dishes brings warmth and comfort during the chilly months. The rich, earthy flavors of the saag complement the slightly sweet and nutty taste of the corn roti, creating a wholesome and satisfying meal.

Ingredients for Sarson da Saag:

• 2 cups mustard greens (sarson), chopped
• 1 cup spinach, chopped
• 1 onion, finely chopped
• 2-3 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 tablespoons ghee or oil
• Salt, to taste
• Water, as needed

Ingredients for Makki di Roti:

• 2 cups cornmeal (makki ka atta)
• Warm water, as needed
• Salt, to taste
• Ghee, for cooking

Instructions for Sarson da Saag:

1. Cooking the Greens: In a pot, bring water to a boil and add the mustard greens and spinach. Cook until they are wilted. Drain and let cool.
2. Blending: Blend the cooked greens into a smooth paste, adding a little water if necessary.
3. Tempering: In a pan, heat ghee or oil. Add chopped onions and sauté until translucent. Add ginger-garlic paste, green chilies, turmeric powder, red chili powder, and salt. Stir well.
4. Combining: Add the blended greens to the tempering and cook for another 10-15 minutes on low heat. Adjust the seasoning if needed.

Instructions for Makki di Roti:

1. Making the Dough: In a bowl, mix cornmeal and salt. Gradually add warm water to form a soft dough.
2. Rolling the Roti: Divide the dough into small balls. Roll each ball between two sheets of plastic or parchment paper to form flatbreads.
3. Cooking the Roti: Heat a tawa (griddle) and cook the roti on both sides, applying ghee as needed until golden brown.

Sarson da Saag with Makki di Roti is more than just a meal; it’s a cultural experience that showcases the vibrant flavors of Gujarati winter cooking. The combination is rich in vitamins and minerals, making it an excellent choice for maintaining warmth and health during the colder months. This dish is often enjoyed in the company of family and friends, further enhancing its appeal as a comforting winter meal. Each bite reflects the love and tradition passed down through generations, making it a staple in every Gujarati household during the winter season. Enjoy it with a dollop of butter or homemade pickles for an authentic experience!

Dhokla

Dhokla is a steamed savory cake made from fermented chickpea flour (besan) and is a beloved dish in Gujarati cuisine. Often enjoyed as a snack or breakfast, it is light, fluffy, and packed with flavors. Traditionally served with green chutney and sweet tamarind sauce, Dhokla is not only delicious but also a healthy option, especially during the winter months when you crave comfort food. The steaming process ensures that the dish remains light and airy, making it perfect for any time of the day.

Ingredients:

• 1 cup besan (chickpea flour)
• 1/4 cup yogurt
• 1 teaspoon ginger paste
• 1 teaspoon green chili paste
• 1 teaspoon turmeric powder
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• Salt, to taste
• 1 tablespoon lemon juice
• 2 tablespoons oil
• Water, as needed
• For tempering:
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 2-3 green chilies, slit
  • Fresh coriander leaves, for garnish

Instructions:

1. Prepare the Batter: In a large bowl, mix besan, yogurt, ginger paste, green chili paste, turmeric powder, sugar, salt, and lemon juice. Gradually add water to make a smooth batter. The consistency should be similar to pancake batter. Allow the mixture to rest for about 30 minutes.
2. Add Baking Soda: Just before steaming, add baking soda and mix well to aerate the batter.
3. Steaming: Grease a steaming tray or thali and pour the batter into it. Prepare a steamer with boiling water and steam the Dhokla for 15-20 minutes or until a toothpick inserted comes out clean.
4. Tempering: In a small pan, heat oil and add mustard seeds. Once they splutter, add sesame seeds and slit green chilies. Pour this tempering over the steamed Dhokla.
5. Garnish and Serve: Let it cool for a few minutes, then cut into squares. Garnish with fresh coriander leaves and serve with green chutney and sweet tamarind sauce.

Dhokla is not just a snack; it embodies the essence of Gujarati hospitality. This dish is celebrated for its soft, fluffy texture and vibrant flavor, making it a favorite among all age groups. The steaming process retains the nutrients, making it a healthy choice during winter when comfort food is often sought. Dhokla can easily be made in large batches, perfect for gatherings or as a quick snack for unexpected guests. Pair it with tangy chutneys for a delightful culinary experience that captures the warmth and charm of Gujarati cuisine.

Thepla

Thepla is a traditional Gujarati flatbread made from whole wheat flour and flavored with spices, herbs, and often fenugreek leaves. This dish is ideal for winter, as the warmth of the spices combined with the nutritional benefits of the greens make it a wholesome meal. Thepla is not only delicious but also versatile, suitable for breakfast, lunch, or a quick snack. It can be enjoyed with yogurt, pickles, or even stuffed with other fillings for added flavor.

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup besan (chickpea flour)
• 1 cup fresh methi (fenugreek) leaves, chopped
• 2 tablespoons yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon cumin powder
• Salt, to taste
• Water, as needed
• Oil, for cooking

Instructions:

1. Make the Dough: In a large bowl, mix whole wheat flour, besan, chopped methi leaves, yogurt, turmeric powder, red chili powder, ajwain, cumin powder, and salt. Gradually add water to knead into a soft, pliable dough. Let it rest for 15-20 minutes.
2. Rolling the Thepla: Divide the dough into equal-sized balls. Roll each ball into a thin circle, dusting with flour to prevent sticking.
3. Cooking the Thepla: Heat a tawa (griddle) over medium heat. Cook each rolled-out Thepla for about 2-3 minutes on each side, applying oil as needed until golden brown.
4. Serving: Serve hot with yogurt, pickle, or any curry of your choice.

Thepla is a staple in Gujarati households, often enjoyed during winter due to its warming spices and the nutrition of fresh greens. It is not just a dish; it is a testament to the region’s culinary ingenuity and resourcefulness. Thepla can be prepared in advance and stored, making it an excellent option for picnics or travel. Its flexibility in serving options allows it to be paired with various accompaniments, making it suitable for any meal of the day. Enjoying Thepla with a hot cup of chai enhances the experience, creating a cozy, fulfilling meal perfect for the chilly winter months.

Khichdi

Khichdi is a comforting one-pot dish made from rice and lentils, often seasoned with mild spices. This wholesome meal is particularly popular during winter, when it provides warmth and nourishment. The simplicity of Khichdi makes it a favorite among families, as it can be easily customized with vegetables and spices. It is often considered a healing food, perfect for days when you need something light yet satisfying. Traditionally, Khichdi is enjoyed with a dollop of ghee and accompanied by pickles or yogurt.

Ingredients:

• 1 cup rice (any variety)
• 1/2 cup moong dal (yellow lentils)
• 1 cup mixed vegetables (carrots, peas, potatoes, etc.), chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ghee or oil
• Salt, to taste
• 4 cups water
• Fresh coriander leaves, for garnish

Instructions:

1. Rinse and Soak: Rinse the rice and moong dal under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. Cooking: In a large pot, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Add ginger-garlic paste and sauté for a minute until fragrant.
3. Add Vegetables and Spices: Add the mixed vegetables, turmeric powder, and salt. Stir well for a few minutes.
4. Combine Rice and Dal: Add the soaked rice and moong dal to the pot, followed by water. Stir everything together.
5. Simmer: Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 20-25 minutes, or until the rice and dal are cooked and the consistency is porridge-like.
6. Serve: Once cooked, garnish with fresh coriander leaves and serve hot with a dollop of ghee, yogurt, or pickles.

Khichdi is a beloved dish that represents the heart of Gujarati cooking. It is not just a meal but a symbol of comfort and nourishment, especially during winter. The dish is versatile and can be customized with various vegetables, making it a great way to incorporate seasonal produce into your diet. Khichdi is often recommended for its soothing properties, making it a go-to comfort food during illness or recovery. With its rich flavors and wholesome ingredients, Khichdi brings warmth and satisfaction to the table, making it a must-try for anyone looking to embrace the essence of Gujarati winter cuisine.

Undhiyu

Undhiyu is a traditional Gujarati mixed vegetable dish that is especially popular during the winter months. This hearty and flavorful one-pot meal showcases the seasonal bounty of vegetables, including green beans, eggplant, and potatoes, all cooked with aromatic spices. The name “Undhiyu” refers to the unique cooking method, where the ingredients are traditionally cooked upside down in an earthen pot, allowing the flavors to meld beautifully. Often served with puris or rotis, Undhiyu is not only delicious but also packed with nutrients, making it a perfect winter dish.

Ingredients:

• 2 cups mixed vegetables (eggplant, green beans, potatoes, yam), chopped
• 1 cup surti papdi (flat green beans), chopped
• 1/2 cup fenugreek leaves (methi), chopped
• 1/2 cup grated coconut
• 1 tablespoon ginger-garlic paste
• 1 tablespoon green chili paste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 tablespoon jaggery (optional)
• Salt, to taste
• 2 tablespoons oil
• Water, as needed
• Fresh coriander leaves, for garnish

Instructions:

1. Preparation of Vegetables: Wash and chop all the vegetables into bite-sized pieces. If using yam, soak it in water to prevent discoloration.
2. Mix Spices: In a large mixing bowl, combine grated coconut, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, garam masala, and salt. Mix well to form a spice paste.
3. Combine Vegetables and Spice Paste: Add the chopped vegetables and fenugreek leaves to the spice paste. Mix until all vegetables are evenly coated.
4. Cooking: In a heavy-bottomed pot or pressure cooker, heat oil and add cumin and mustard seeds. Once they splutter, add the spiced vegetable mixture. Add a little water to help with cooking and cover.
5. Simmer: Cook on low heat for about 25-30 minutes, stirring occasionally, until the vegetables are tender. You may add jaggery for a touch of sweetness, which balances the spices.
6. Garnish and Serve: Once cooked, garnish with fresh coriander leaves and serve hot with puris or rotis.

Undhiyu is a quintessential winter dish that reflects the agricultural richness of Gujarat. The combination of diverse vegetables, spices, and the earthy flavors make it a hearty and wholesome meal, perfect for family gatherings or festive occasions. The dish celebrates the use of seasonal ingredients, encouraging a sustainable approach to cooking. Whether you enjoy it with hot puris or a simple roti, Undhiyu warms the heart and soul, embodying the warmth of Gujarati hospitality. This dish is not just a meal; it’s a tradition, a story of community and togetherness, making it a must-try in every household during winter.

Farsan (Mixed Snacks)

Farsan refers to a variety of savory snacks that are integral to Gujarati cuisine, especially during the winter months. These snacks can be made from lentils, chickpeas, or wheat flour, and are often spiced and fried to crispy perfection. Farsan is typically served as an accompaniment to tea or as part of a larger meal, providing a crunchy texture and robust flavor. A popular choice among families, these snacks can be customized with various spices and ingredients, making them a delightful treat for any occasion.

Ingredients:

• 1 cup besan (chickpea flour)
• 1/4 cup rice flour
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt, to taste
• Water, as needed
• Oil, for frying
• For garnish: Chopped coriander leaves, lemon wedges

Instructions:

1. Prepare the Batter: In a mixing bowl, combine besan, rice flour, ajwain, turmeric powder, red chili powder, and salt. Gradually add water to make a smooth batter that is not too thick or too runny.
2. Fry Farsan: Heat oil in a deep frying pan over medium heat. Drop small spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally to ensure even cooking.
3. Drain: Once cooked, remove the Farsan from the oil and place it on paper towels to drain excess oil.
4. Serve: Garnish with chopped coriander leaves and serve hot with lemon wedges or a side of green chutney.

Farsan is a versatile snack that encapsulates the essence of Gujarati culinary traditions. The crispy texture and aromatic spices create a delightful contrast, making it an irresistible treat for any occasion. These snacks not only serve as a perfect accompaniment to meals but also as a delightful tea-time snack, bringing families together over shared flavors and experiences. With countless variations available, Farsan can cater to every palate, ensuring that there is something for everyone. Whether you enjoy them during a casual gathering or as part of a festive celebration, Farsan remains a cherished staple in Gujarati cuisine that continues to delight generations.

Patra

Patra is a delicious and healthy Gujarati snack made from colocasia leaves, smeared with a spiced gram flour mixture and then rolled, steamed, and sliced. This unique dish, often enjoyed during winter, is not only flavorful but also packed with nutrients. Patra can be served as a snack or side dish and is often accompanied by chutney. The combination of the slightly bitter colocasia leaves and the spicy gram flour paste creates a delightful taste experience that is truly authentic to Gujarati cuisine.

Ingredients:

• 6-8 colocasia leaves (arbi ke patte)
• 1 cup besan (gram flour)
• 2 tablespoons jaggery, grated
• 1 tablespoon ginger-green chili paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon ajwain (carom seeds)
• Salt, to taste
• Water, as needed
• Oil, for greasing

Instructions:

1. Prepare the Filling: In a bowl, mix besan, jaggery, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, ajwain, and salt. Gradually add water to create a smooth paste.
2. Prepare Colocasia Leaves: Wash the colocasia leaves and remove the thick stem. Lay the leaves flat and place a thin layer of the besan mixture on each leaf, spreading it evenly.
3. Roll the Leaves: Starting from the stem end, roll each leaf tightly to form a log. Repeat for all leaves.
4. Steam the Rolls: Grease a steaming tray and place the rolled leaves in it. Steam for 30-35 minutes until cooked through. Let them cool slightly before slicing into round pieces.
5. Fry (Optional): For an added crunch, heat oil in a pan and shallow fry the sliced Patra until golden brown on both sides.
6. Serve: Serve hot with green chutney or sweet chutney.

Patra is a beloved dish that showcases the creativity and resourcefulness of Gujarati cuisine. This unique snack not only highlights the flavors of colocasia leaves but also reflects a healthy approach to eating, especially during the winter months. The balance of spices and sweetness makes Patra an ideal accompaniment to tea or a festive meal. Whether served as an appetizer or a standalone snack, Patra resonates with the warmth of home-cooked food, bringing people together over shared flavors. It’s a dish that tells a story of tradition, health, and the joy of cooking, making it a perfect addition to any winter menu.

Dhokla

Dhokla is a popular Gujarati snack that is light, fluffy, and packed with flavor. Made from fermented gram flour (besan) batter, it is steamed to create a soft, cake-like texture that can be enjoyed at any time of the day. Often served with green chutney and sweet tamarind chutney, Dhokla is not only delicious but also a healthy option for winter snacking. Its vibrant yellow color, derived from turmeric, makes it visually appealing and festive, making it a staple at celebrations and gatherings.

Ingredients:

• 1 cup gram flour (besan)
• 1 cup water
• 1 teaspoon ginger paste
• 1 teaspoon green chili paste
• 1 teaspoon turmeric powder
• 1 teaspoon eno (fruit salt)
• 1 tablespoon lemon juice
• Salt, to taste
• For tempering: 1 tablespoon oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, chopped green chilies, and curry leaves
• Fresh coriander leaves, for garnish

Instructions:

1. Prepare the Batter: In a mixing bowl, combine gram flour, ginger paste, green chili paste, turmeric powder, and salt. Gradually add water to make a smooth batter. Let it rest for about 15-20 minutes.
2. Add Eno and Lemon Juice: Just before steaming, add eno and lemon juice to the batter and mix gently. The batter will become frothy.
3. Prepare the Steamer: Grease a steaming tray or thali with oil. Pour the batter into the tray, spreading it evenly.
4. Steam: Place the tray in a steamer and steam for 15-20 minutes until a toothpick inserted in the center comes out clean. Once done, remove from the steamer and let it cool slightly.
5. Tempering: In a small pan, heat oil and add mustard seeds. Once they splutter, add sesame seeds, chopped green chilies, and curry leaves. Sauté for a few seconds and pour this tempering over the Dhokla.
6. Serve: Cut the Dhokla into squares and garnish with fresh coriander leaves. Serve with green chutney and sweet tamarind chutney.

Dhokla is a beloved dish that transcends being just a snack; it’s a celebration of flavors, textures, and colors. This fluffy treat is not only a favorite among Gujaratis but has also won hearts across India and beyond. Its versatility allows it to be served at breakfast, as an appetizer, or even as a light meal. The fermentation process enhances the nutritional value, making Dhokla a wholesome option for health-conscious individuals. The combination of savory and sweet accompaniments elevates the experience, creating a delightful snack that is sure to impress family and friends alike. Embracing tradition and flavor, Dhokla is a must-try in every Gujarati household, especially during the winter months.

Khichdi

Khichdi is a comforting and nutritious one-pot dish made from rice and lentils, often flavored with spices and vegetables. In Gujarati households, Khichdi is a winter favorite, often served with ghee, yogurt, and papad. Its simplicity and ease of preparation make it a go-to meal for busy days, while its nourishing properties provide warmth and comfort during the cold months. Khichdi can be customized with various ingredients, making it versatile enough to suit individual tastes and dietary preferences.

Ingredients:

• 1 cup rice (preferably basmati)
• 1/2 cup split yellow moong dal (lentils)
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 tablespoon ghee (clarified butter) or oil
• 2-3 cups water (adjust for desired consistency)
• Salt, to taste
• Optional: chopped vegetables (carrots, peas, beans)
• Fresh coriander leaves, for garnish

Instructions:

1. Rinse the Rice and Dal: Thoroughly rinse the rice and moong dal together in water until the water runs clear. This helps remove excess starch.
2. Heat Ghee and Spices: In a pressure cooker or heavy-bottomed pot, heat ghee or oil. Add cumin seeds and let them splutter.
3. Add Rice and Dal: Add the rinsed rice and dal to the pot. Sauté for a few minutes, allowing the flavors to combine.
4. Add Turmeric, Water, and Salt: Add turmeric powder, salt, and chopped vegetables (if using). Pour in water and stir well.
5. Cook: If using a pressure cooker, close the lid and cook for 3-4 whistles. For a pot, cover and cook on low heat for 20-25 minutes, or until everything is well-cooked and mushy.
6. Serve: Once cooked, fluff the Khichdi with a fork and garnish with fresh coriander leaves. Serve hot with ghee, yogurt, and papad on the side.

Khichdi is more than just a meal; it’s a soothing embrace on a chilly winter day. This humble dish has a rich cultural significance, often associated with comfort and health. Packed with protein, fiber, and essential nutrients, Khichdi is ideal for all ages and can be easily tailored to include seasonal vegetables, making it a wholesome choice. Whether you enjoy it as a simple dinner or dress it up for a special occasion, Khichdi brings warmth and nourishment to the table. It embodies the essence of home cooking, reminding us that some of the best meals come from simplicity and love. Perfect for family gatherings or cozy nights in, Khichdi is a staple that deserves a spot in every kitchen during the winter months.

Methi Thepla

Methi Thepla is a delightful flatbread made from whole wheat flour and fresh fenugreek leaves (methi), seasoned with spices. This versatile dish is a winter favorite in Gujarati households, as the nutrient-rich fenugreek leaves are abundant during this season. Thepla can be enjoyed for breakfast, lunch, or dinner, making it a convenient and healthy option. Its aromatic flavors and soft texture make it a hit with everyone, and it pairs beautifully with yogurt, pickles, or a simple salad.

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1 tablespoon ginger-green chili paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt, to taste
• Water, as needed
• Oil or ghee, for cooking

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, ginger-green chili paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Gradually add water to form a soft dough. Let it rest for 15-20 minutes.
2. Divide and Roll: Divide the dough into equal-sized balls. Dust a rolling surface with flour and roll out each ball into a thin circle, about 6-7 inches in diameter.
3. Cook the Thepla: Heat a tava or skillet over medium heat. Place the rolled-out Thepla on the hot tava. Cook for 1-2 minutes until small bubbles form, then flip it over.
4. Add Oil: Drizzle a little oil or ghee on the cooked side and press down gently with a spatula. Flip again and cook for another minute until both sides are golden brown and cooked through.
5. Serve: Remove from the tava and keep warm. Serve hot with yogurt, pickle, or a side of salad.

Methi Thepla is a beloved dish that embodies the heart of Gujarati cuisine. This flavorful flatbread not only makes use of seasonal ingredients but also provides essential nutrients and fiber, making it a wholesome choice for any meal. Its versatility shines through as it can be enjoyed on its own or paired with various accompaniments. Methi Thepla is not just food; it’s a cultural staple that connects generations, often enjoyed during family gatherings or festive occasions. The delightful aroma of spices and fresh fenugreek leaves wafting from the kitchen creates a warm and inviting atmosphere, making it a must-have during winter months. Whether you’re preparing it for breakfast or a quick snack, Methi Thepla is sure to be a crowd-pleaser that brings comfort and joy to every table.

Undhiyu

Undhiyu is a traditional Gujarati mixed vegetable dish that embodies the essence of winter cooking. This hearty and flavorful preparation features a medley of seasonal vegetables, including surti papdi (flat beans), eggplant, potatoes, and purple yam, all cooked with spices and herbs. The dish is often prepared using a unique method that involves slow-cooking, allowing the flavors to meld beautifully. Undhiyu is typically served during special occasions and festivals, showcasing the rich agricultural bounty of Gujarat during the winter months.

Ingredients:

• 1 cup surti papdi (flat beans), chopped
• 1 cup purple yam, diced
• 1 cup eggplant, diced
• 1 cup potatoes, diced
• 1 cup drumsticks (vegetable), cut into pieces
• 1/2 cup fresh green peas
• 1/2 cup fenugreek leaves (methi), chopped
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• Salt, to taste
• 1 tablespoon jaggery (optional)
• Fresh coriander leaves, for garnish

Instructions:

1. Prepare the Vegetables: Wash and chop all the vegetables into small, uniform pieces. Set aside.
2. Heat Oil and Temper Spices: In a heavy-bottomed pot, heat oil over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
3. Add Vegetables and Spices: Add the diced vegetables (surti papdi, purple yam, eggplant, potatoes, drumsticks, and green peas) to the pot. Stir well and add turmeric powder, coriander powder, salt, and jaggery (if using). Mix until the vegetables are coated with the spices.
4. Cook Slowly: Cover the pot and reduce the heat to low. Allow the vegetables to cook slowly for about 30-40 minutes, stirring occasionally to prevent sticking. If needed, add a splash of water to keep the mixture moist.
5. Add Fenugreek Leaves: Once the vegetables are tender, add the chopped fenugreek leaves and garam masala. Cook for an additional 5-10 minutes until the leaves are wilted and fragrant.
6. Serve: Garnish with fresh coriander leaves and serve hot with puris, rotis, or rice.

Undhiyu is more than just a dish; it is a celebration of Gujarat’s culinary heritage and winter harvest. The slow cooking process allows each vegetable to shine, creating a symphony of flavors that reflects the region’s agricultural diversity. Rich in nutrients and flavors, Undhiyu is a complete meal that warms the body and soul during the cold winter months. The addition of jaggery enhances its natural sweetness, balancing the spices and making it a delightfully complex dish. Served alongside fluffy puris or steaming hot rice, Undhiyu is perfect for family gatherings, festivals, or simply to enjoy a taste of Gujarat at home. It is a must-try for anyone seeking to explore authentic Gujarati cuisine and its warmth during winter.

Handvo

Handvo is a savory baked cake made from a fermented mixture of rice and lentils, combined with various vegetables and spices. This traditional Gujarati dish is especially popular in winter, as it incorporates seasonal produce and offers a nutritious and filling option for meals. Handvo is often flavored with spices and topped with sesame seeds for a delightful crunch. It can be enjoyed as a snack or as part of a meal, making it a versatile and healthy choice for winter gatherings.

Ingredients:

• 1 cup rice
• 1/2 cup split urad dal (black gram)
• 1/2 cup bottle gourd (lauki), grated
• 1/2 cup spinach or fenugreek leaves, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger-green chili paste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• Salt, to taste
• 2 tablespoons yogurt
• 1 tablespoon lemon juice
• 2 tablespoons oil (for tempering)
• Sesame seeds, for garnish
• Fresh coriander leaves, for garnish

Instructions:

1. Soak Rice and Dal: Rinse the rice and urad dal together and soak them in water for about 6 hours or overnight.
2. Prepare the Batter: Drain the soaked rice and dal, and blend them with yogurt and a little water to form a smooth batter. The batter should be of pouring consistency. Transfer it to a mixing bowl.
3. Add Vegetables and Spices: Mix in the grated bottle gourd, chopped spinach or fenugreek leaves, turmeric powder, ginger-green chili paste, and salt. Let the batter rest for another hour for fermentation.
4. Prepare to Bake: Preheat the oven to 350°F (175°C). Grease a baking dish or thali.
5. Temper and Pour: In a small pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, pour this tempering over the batter and mix well. Pour the batter into the greased baking dish and sprinkle sesame seeds on top.
6. Bake: Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
7. Serve: Let the Handvo cool slightly, then cut into squares and garnish with fresh coriander leaves. Serve with green chutney or yogurt.

Handvo is a delicious and wholesome dish that showcases the ingenuity of Gujarati cuisine. Its unique combination of fermented rice and lentils makes it rich in probiotics and protein, providing nourishment and warmth during the winter season. The use of fresh vegetables not only enhances the flavor but also adds nutritional value, making it a healthful choice for families. Handvo can be enjoyed as a snack, breakfast, or as part of a larger meal, making it incredibly versatile. The delightful texture, combined with the aroma of spices, ensures that every bite is satisfying. Perfect for gatherings or a cozy meal at home, Handvo is a dish that brings comfort and joy, truly reflecting the heart of Gujarati cooking.

Basundi

Basundi is a rich and creamy Gujarati dessert made from simmered milk, sugar, and flavored with cardamom and nuts. This delightful sweet is often served during winter festivals and special occasions, making it a popular choice for celebrations. The slow cooking process allows the milk to thicken and develop a luscious consistency, while the addition of cardamom and nuts adds depth of flavor. Basundi is typically enjoyed chilled or warm, making it a versatile treat for any dessert lover.

Ingredients:

• 1 liter full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1/2 teaspoon cardamom powder
• 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios
• 2 tablespoons grated coconut (optional)
• A pinch of saffron strands (optional)
• 1-2 tablespoons rose water (optional)

Instructions:

1. Boil the Milk: In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir frequently to prevent it from sticking to the bottom.
2. Simmer the Milk: Once the milk comes to a boil, reduce the heat to low and let it simmer. Continue to cook, stirring occasionally, until the milk reduces to about half its volume.
3. Add Sugar and Flavorings: Add sugar and cardamom powder to the thickened milk. Stir well to dissolve the sugar. If using saffron, soak it in a tablespoon of warm milk and add it to the mixture.
4. Add Nuts and Coconut: Mix in the chopped almonds, pistachios, and grated coconut (if using). Continue to simmer for a few more minutes to allow the flavors to meld.
5. Cool and Serve: Remove the Basundi from heat and let it cool. You can serve it warm or chill it in the refrigerator before serving. Drizzle with rose water for added flavor if desired.

Basundi is a luxurious dessert that represents the sweetness of life and the richness of Gujarati culture. This creamy, aromatic dish is a celebration of flavors, perfect for winter festivities and special occasions. The slow cooking of milk transforms it into a decadent treat that is both comforting and indulgent. Basundi not only satisfies sweet cravings but also warms the soul during chilly nights. Its adaptability allows for various enhancements, from nuts to saffron, giving it a unique touch each time it is prepared. As a quintessential part of Gujarati celebrations, Basundi embodies the spirit of hospitality and joy, making it a cherished dessert that invites everyone to indulge and celebrate together.

Note: More recipes are coming soon!