Gujarati Picnic Food Ideas

Introduction

Gujarati cuisine offers a delightful array of portable and flavorful dishes perfectly suited for picnics. These “gujarati picnic food ideas” are rooted in a tradition of resourceful cooking, emphasizing fresh, seasonal ingredients and ingenious techniques to create foods that travel well and taste delicious even when cold. The popularity stems from the practicality and vibrant flavors that bring a taste of home to outdoor gatherings.

Ingredients

A typical Gujarati picnic basket includes:

Thepla: Whole wheat flour, fenugreek leaves (methi), spices (turmeric, chili powder, cumin powder), yogurt, and oil. Gluten-free options can use a blend of rice flour and lentil flour with binding agents like tapioca starch.
Khaman Dhokla: Gram flour (besan), semolina (rava), yogurt, ginger-chili paste, fruit salt (eno), and turmeric. Substitute chickpea flour with a blend of lentil flours, adding tapioca starch for binding.
Shrikhand: Hung yogurt, sugar, cardamom powder, and saffron strands.
Chivda: Puffed rice, peanuts, cashew nuts, raisins, curry leaves, green chilies, spices (turmeric, chili powder, mustard seeds, cumin seeds), and sugar.
Pickles (Achar): Mango, lime, or mixed vegetables, mustard seeds, fenugreek seeds, chili powder, turmeric, salt, and oil.

Preparation Steps

Thepla Preparation:

Wash and finely chop the fenugreek leaves.
In a bowl, combine whole wheat flour, fenugreek leaves, spices, yogurt, and oil.
Knead into a smooth, pliable dough. Rest for at least 30 minutes. This allows the gluten to relax, resulting in softer theplas.

Khaman Dhokla Preparation:

In a bowl, mix gram flour, semolina, yogurt, ginger-chili paste, and turmeric. Add water to form a smooth batter.
Let the batter ferment for at least 4 hours, or overnight for best results. Fermentation enhances the flavor and creates a light, airy texture.
Immediately before steaming, add fruit salt (eno) and a tablespoon of water. The batter will froth up. Gently mix.

Shrikhand Preparation:

Hang plain yogurt in a muslin cloth for 4-6 hours to remove excess water.
Once the yogurt is thick, whisk in sugar, cardamom powder, and saffron strands.
Chill for at least 2 hours before serving. Chilling allows the flavors to meld.

Chivda Preparation:

Dry roast the puffed rice in a pan till crispy for 2-3 mins.
Prepare tadka (tempering) by heating oil in pan. Add mustard seeds, cumin seeds, curry leaves, and green chilies

Cooking Instructions

Thepla Cooking:

Divide the thepla dough into small balls.
Roll each ball into a thin circle.
Heat a flat griddle (tawa) over medium heat.
Cook the thepla on both sides until golden brown spots appear, about 2-3 minutes per side.
Apply a little oil while cooking for a richer flavor and softer texture.

Khaman Dhokla Cooking:

Grease a steaming plate.
Pour the dhokla batter onto the plate.
Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool slightly before cutting into squares.
For the tempering, heat oil in a small pan, add mustard seeds, curry leaves, and green chilies. Pour this over the dhokla.

Shrikhand Cooking: (Shrikhand does not involve direct cooking)

Simply whisk together hung yogurt, sugar, cardamom, and saffron.
Chill thoroughly before serving.

Chivda Cooking:

Add peanuts, cashew nuts, and raisins in the tadka pan and saut for a few minutes until golden brown.
Add the tadka with nuts and raisins over the dried roasted Puffed rice
Add salt, turmeric powder, and chili powder according to the taste and mix well.
Allow it to cool completely before storing in an airtight container

Serving Suggestions

Gujarati picnic food is best enjoyed in a relaxed, outdoor setting.

Thepla: Serve with pickles, yogurt, or chutney. They are also delicious on their own.
Khaman Dhokla: Garnish with fresh coriander leaves and grated coconut. Serve with mint-coriander chutney or tamarind chutney.
Shrikhand: Serve chilled as a dessert. Garnish with chopped nuts or fresh fruit.
Chivda: Serve as an anytime snack.
Achar: A small amount of pickle adds a tangy kick to any meal.

Tips and Common Mistakes

Thepla: Avoid over-kneading the dough, as this can result in tough theplas. Ensure the griddle is hot enough before cooking to prevent sticking.
Khaman Dhokla: Ensure the batter is properly fermented for a light and spongy texture. Adding eno just before steaming is crucial for the perfect rise. Do not over-steam, as this can make the dhokla dry.
Shrikhand: Ensure the yogurt is properly hung to remove all excess water. This will result in a thick and creamy shrikhand. Avoid over-sweetening.
Chivda: Roast the peanuts, cashews, and curry leaves well to get the crispy texture. Allow it to cool completely before storing in an airtight container else it will lose crispness.
General Tips: Prepare the food a day ahead for enhanced flavor and to save time on the picnic day. Pack each item separately in airtight containers to maintain freshness.

Explore More Cooking Guides

Learning “gujarati picnic food ideas” offers a delightful glimpse into a cuisine known for its vibrant flavors, clever use of ingredients, and practicality. These recipes are not only delicious but also culturally significant, providing a taste of Gujarat’s rich culinary heritage. Their adaptability makes them perfect for various occasions, from casual picnics to elaborate feasts. Embrace the opportunity to recreate these culinary masterpieces in the kitchen. For more exciting recipes and cooking techniques, visit foodrecipestory.com and continue exploring the world of delicious possibilities!