Tumgik
#Gujarati
xoxokanmani · 1 year
Text
Tumblr media Tumblr media Tumblr media
deepika padukone in ang laga de [sung by aditi paul & shail hada]
[from the film goliyon ki rasleela ram-leela, dir. sanjay leela bhansali]
734 notes · View notes
risutisumisu · 2 months
Text
i wanna be soft spoken so bad but i’m gujarati
48 notes · View notes
poisonparadise · 1 year
Photo
Tumblr media
AVAN JOGIA
321 notes · View notes
shyam-kariya · 5 months
Text
મને તો થાય છે સ્વીકારી લઈએ હાર,
પણ મારી માં એ ખાધેલી સવા શેર સુંઠ નું શું.?
- રમેશ પારેખ
I really want to accept the defeat,
But then i think about my mother who had tried her best to make me brave.
tried to translate it for non gujjus.
44 notes · View notes
hum-suffer · 7 months
Text
I have such an issue with Tumblr and it's desi people
It's GUJARAT. there's an A between J and R. It's not gujrat. NO.
GENERAL AWARENESS PEOPLE, it's all I ask
70 notes · View notes
survivetoread · 1 year
Text
Presenting, an apple.
Some Indian languages: What do the Persians call it? Yeah, I'm gonna go with that.
Other Indian languages: What do the English call it? Yeah, I'm gonna go with that.
Marathi: :)
All other Indian languages: 👀
Marathi: It's clearly a 'travelmoon'. :) It's like a little moon I can carry when I travel.
Gujarati: *furiously takes notes*
234 notes · View notes
srk-bugboy · 9 months
Text
Pierogi & Kielbasa Curry
This is a Polish-Indian fusion dish that is one of my favorite meals to make. The Gujarati spice base with Polish staples makes for a very tasty and hearty stew-like curry. Enjoy :)
NB: If an ingredient doesn't have an amount next to it, it is intended to be eyeballed to the maker's preference. Additionally, be sure to check the footnotes at the bottom before asking any questions. My inbox is always open.
Tumblr media
Ingredients
Vaghar Vegetable Oil 1 Cinnamon stick 5-10 Cloves Cumin seeds Black mustard seeds Fenugreek seeds 1 Dash of hing (asafoetida) (1)
Contents 1 Onion Garlic (2) 12 Potato & Farmer's Cheese Pierogi (3) 1 Kielbasa (14 oz.) (4) 2 Tomatos Water ~1 tsp. Tomato paste
Spices and Thickeners Cumin powder Coriander powder Paprika Garam masala (5) Chili powder (6) ~1 cup Sour cream (7) Potato Flakes
Instructions
Start by mincing the garlic and dicing the onions and tomatos. Then Put them to the side. To make the vaghar, put the vegetable oil in a large pot over medium heat. After about a minute of letting it heat up, add all of the whole spices to the pot (cinnamon, cloves, cumin seeds, mustard seeds, and fenugreek seeds). Stir the spices a little to make sure they are coated in the oil. Once the cumin seeds begin to toast and change color, add the hing and stir again. The goal here is to infuse the oil with the flavor of the spices, so once you feel that has been accomplished(8), add the garlic and onions and begin sauteing(9).
Once the onions start to brown, add the kielbasa and all of the pierogi. Be sure to stir carefully so as to not poke holes in the pierogi, and make sure there is enough oil to prevent the pierogi from sticking and tearing open. If you notice things starting to stick, add more vegetable oil. Ultimately, the goal at this stage is to fry the pierogi skins to prevent them from becoming soggy after you add the water and infuse the pierogi and kielbasa with the flavor of the spices. Once you feel that is done, add the diced tomatos (juice and all) to the pot, and fill with water until everything is covered. add the tomato paste and stir.
Add all of the ground spices (cumin, coriander, paprika, and garam masala, and chili powder(10)) and stir. Turn the stove up to high, and stir. Continue to stir carefully so as to avoid tearing pierogi, and try diligently to keep things off the bottom of the pot because they will stick easily. Once the curry starts to boil, turn the heat down to low/simmer and add the sour cream. Once you are happy with the amount of sour cream you have added, thicken the curry the rest of the way to your preference with the potato flakes.
Footnotes
Ingredients (1) If you cannot obtain the hing or garam masala, don't sweat it. They are not integral parts of the recipe. (2) Feel free to economize anything in this recipe. I frequently use garlic powder instead of garlic and canned diced tomatos when I am busy. The recipe above in its current form is intended to represent the freshest possible version of it. Do not drive yourself crazy trying to make it perfect. (3) Be careful with pierogi that simply call themselves "potato and cheese." I know at least in the United States a lot of the potato and cheese pierogi use cheddar, which would not work for this recipe. Alternatively, you could use plain potato pierogi and make the farmer's cheese yourself (to my knowledge all you have to do is boil milk, add sour cream till it curdles, and strain the curds) and add it seperately to the curry. (4) Preferably, use turkey or chicken kielbasa to avoid accidentally committing a heresy against one of the two cultures this dish is from. (5) Generally, its highly unusual for turmeric to be lacking from the list of spices in a curry like this, but in my earliest attempts with this recipe, I noticed it was clashing with the spices usually found in kielbasa. If you want to try adding it anyways, be my guest. (6) I actually usually don't add chili powder since this curry is already naturally so mild I most often make it for spice-averse audiences, but hypothetically just chili powder shouldn't really increase the heat much because of all the dairy. Therefore, if you're interested in making this recipe with all the heat of a traditional indian curry, I recommend adding a few whole, dried red chilis to the vaghar as well as a tablespoon of chili garlic sauce when you start cooking the onions. (7) 1 cup is what i most commonly add, but really how much you want to add is entirely dependent on how much you like sour cream. You could easily put in 2 cups as well. You could also put in 1/2 a cup and and have sour cream available for people to add to their individual bowls. Instructions (8) the other goal here is to not burn the spices. It can be a fine line trying to infuse as much of their flavor as possible into the oil without overheating them. All you can do is try to gauge if its infused by smell. Ultimately, if the scent of the vaghar becomes smoky, just add the onions immediately to prevent any further burning. (9) I also like to add a small amount of all the ground spices (cumin, coriander, paprika, and garam masala) or a teaspoon of curry paste to the onions here as well. This helps give the onions, kielbasa and pierogi more of that flavor, but it also absorbs oil and makes things easier to stick the bottom of the pot, so judge for yourself whether its worth it. (10) see 6. It is not necessary to add the chili powder unless you like heat.
24 notes · View notes
tealingual · 1 year
Text
Gujarati Resources
Tumblr media
Memrise
Learn Gujarati Language
Learn Gujarati From English
Lets Learn Gujarati
Learn Gujarati
Gujarati Learner
Basic Guide: Gujarati
Gujarati Lexicon
Gujarati - English Learner's Dictionary (PDF)
Gujarati - A Complete Course For Beginners (PDF)
A Grammar of Gujarati (PDF)
Simplified Grammar of the Gujarati Language (PDF)
South Asia: Gujarati (MEGA)
Resource List for Learning Gujarati (Tumblr)
Easy Gujarati & Super Easy Gujarati (Youtube)
LanguageReef
Polymath
MyLanguages
101Languages
ilanguages
Omniglot
Library Genesis
Wikipedia
Wiktionary
Wikivoyage
131 notes · View notes
buzz-london · 4 months
Text
આચાર્ય વિજયરત્નસુંદરસૂરિ એ કહેલા આ ૧૦ સુવાક્યો.🙏🙏 1. 🙏જયા સુધી ચુપ રહીને બધું સહન કરતા રહીએ ત્યા સુધી આપણે દુનિયાને સારા લાગીએ છે... પરંતુ એકાદ વખત પણ સાચી વાત કહી દીધી તો આપણા જેવો ખરાબ માણસ આ દુનિયામાં કોઈ નથી તેવું તે માની લેશે... 2. 🙏દુનિયા સાથે લડી લેનારા ઘરઆંગણે જ હારી જતાં હોય છે... 3. 🙏હ્રદય થી નમવું જરુરી છે સાહેબ… ખાલી માથું નમાવવા થી ભગવાન નથી મળતા... 4.🙏’મદદ' એ ખૂબ જ ' મોંધી 'ભેટ છે, તેથી દરેક પાસેથી તેની ' અપેક્ષા ' રાખશો નહિ. ���ારણકે ખૂબ જ ઓછા લોકોના હ્દય ' શ્રીમંત ' હોય છે… 5.🙏વૃત્તિ શ્રેષ્ઠ હોય તો..કોઇ પણ પ્રવૃત્તિ શ્રેષ્ઠ જ થવાની 6🙏વિશ્વાસ" સ્ટીકર જેવો હોય છે. બીજી વખત પહેલાં જેવો નથી ચોટતો.. 7🙏પીરસાયેલાં ભોજનમાં આપણે ખામીઓ શોધવામાં વ્યસ્ત હોયીએ ત્યારે... કેટલાક લોકો સુકા રોટલા માટે ભગવાનનો આભાર માનતા હોય છે. 8🙏સાવ સરળ શબ્દ, "સમજણ" કાનો માત્રા કયાં છે? છતાં, બધામાં નથી હોતી. 9🙏દરેક માણસ હવા માં ઉડી રહ્યો છે, તો જમીન પર આટલી ભીડ કેમ છે… 10🙏પરિવારમાં જે વ્યક્તિ સમજદાર, લાગણીશીલ, જતુ કરવાની ભાવનાવાળો, તેમજ ગમ ખાઇ જનાર હોય, તેનેજ પરિવાર ના અન્ય સભ્યો નકામો ગણી હાંસી ને પાત્ર બનાવે છે.પણ હકીકતમાં એ જ વ્યક્તિ નાં કર્મ ને કારણે જ પરિવારનાં અન્ય સભ્યો સુખી અને સંપન્ન હોય છે...!👍👍🙏🙏 🙏🙏જય જિનેન્દ્ર🙏🙏
6 notes · View notes
vadapavani-13 · 6 months
Text
my head hurts my feet hurt my calfs hurt my thighs hurt my stomach hurts everything HURTS (yesterday was the last day of navratri and im gujju. it was so worth it)
also happy dusshera!!!!
8 notes · View notes
hoomanwithpizza · 1 year
Text
"ખૂટે ભલે રાતો પણ, વાતો આ ખૂટે નહીં.
વાતો એવી તારી-મારી, ચાલતી રહે આ રાત,
ચાલતી રહે સદા, મીઠી-મીઠી વાતો વળી...
ચાંદ ને કહો આજે આથમે નહીં."
Song: Chaand Ne Kaho (2019)
Movie: Chal Jeevi Laiye
Translation: Even if the talks are not enough, the nights should be. Our talks are such. This night should go on, go on forever which has such sweet talks. Tell the moon to not set today.
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
28 notes · View notes
illicthearts · 11 months
Text
Bro I need y’all to romanticize Gujarati as much as Hindi and anything that sounds romantic in Hindi makes me wanna crack up when it’s said in Gujarati
18 notes · View notes
remuskinniesblog · 1 year
Text
what about Indian Remus Lupin …. Where are my people ….
30 notes · View notes
hehehuhuhihi · 2 months
Text
Krishnayan by Kajal Oza Vaidya
bhai kya hi kahu, krishna ka ek nya svarup dekhne ko mila or haan kuch jyada hi pyariiii book hai 😭 !
5 notes · View notes
shyam-kariya · 7 months
Text
Tumblr media
Give me only books and music and
I can survive for two hundred years.
Chandrakant Bakshi
9 notes · View notes
hum-suffer · 6 months
Text
Not to toot my own horn but guys Gujarati Ghazals are on another level
In a quiet balcony, (she was) waiting for someone,
I saw the queen of beauty
I saw a princess
The mehndi on her hands was blossoming
The Kohl in her eyes was blossoming
Like a small garden, developing with a beautiful weather
Her smile held a hundred songs
Even her silence was music
She had affection for even shadows
Her love; bound to (sound of) footsteps
She decorated a palace of dreams
With the asopalav (leaves) of her memories
With her downturned gaze, she had made time stop to her will
She bounced like waves
And twirled like wind
If someone came to her smiling, she blushed, lovely
Youth had blessed her
There were no pains for her
Nature itself was desperate to be loved by her
After long years, I'm seeing the same balcony again,
The same one
There's no music nor melody here
No love bound to (sound of) footsteps
There is no palace of dreams here
And no dance of love
It feels too lonely,
It feels too melancholy
She was not my lover, nor my bride
I had only seen her waiting at her balcony
Who she was, what was her name—
Even these are not things I know of
Even then, my heart feels melancholy
It feels lonely.
Shaant Zarukhe (at the quiet balcony) by Saif Palanpuri
[My translation is really rough but it's close enough]
15 notes · View notes