Tuesday, October 13, 2015

Surti Cuisine

Surti Cuisine is distinctly pure vegetarian and traditionally served elaborately on platters accompanied with rice and a mind boggling variety of wheat breads. Ingredients for Surti food are easily available and the basic tastes have been largely retained in spite of a variety of modern influences and fusion food. A mandatory glass of chai or tea, often masala tea accompanies a Surati meal. Taste Of Surti and Spice Valley in the Bay Area are the few places to sample Surti Cuisine

Varied tastes like tangy, sweet, hot and spicy mix and mingle in strange concoctions in Surti Cuisine. Srikhand, a sweet dish made of yogurt, is an obvious name when one mentions of Surti cuisine. Farsans, theplas, kadhis and laddoos belonging to the Surti cuisine are renowned all over India. The wide repertoire of snacks, pickles and chutneys accompany the Surati dishes. The surati confectionery products also deserve special mention. 

Surti Khaman  Surti Dhokla
Khaman is a food common in the Gujarat state of India made from freshly ground chickpea meal or chickpea flour gram flour. Generally eaten as a snack, it is mostly served with roughly chopped onions, sev, fried chillies sprinkled with salt and chutney. In some shops it is also served traditionally in a large green leaf. Sometimes it is also garnished with scraped coconut. Khaman, often part of the Gujarati Thali (traditional dish containing various components of a full meal) is very similar to dhokla, in which the batter is made with a mixture of rice and lentil flour, resulting in a distinct texture and taste. Nonetheless, Khaman, Khaman-Dhokla and Dhokla are often used interchangeably and are synonymous with a steamed snack made with a batter composed of lentil flour or a mixture of lentil and rice flours. Although a Gujarati snack, it has become increasingly popular across India, as well as in other regions with a sizable Gujarati community. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably.

Surti Undhiyu

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Gujarat, India. The name of this dish comes from the Gujarati words "matlu" meaning earthen pot and "undhu" meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.
The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes cilantro leaves, ginger, garlic, green chili pepper, sugar and sometimes includes freshly grated coconut. The mixture is slow cooked for a long time, with some vegetable oil and a very small amount of water sufficient to steam the root vegetables.

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