Recipe: Gujarati Thali & Panakam Gujarati Thali & Panakam is what I make to celebrate the festival of Ram Navmi. Thali is a platter of food. Panakam is a jaggery lemon drink. What Is A Gujarati Thali? As a matter of fact, different states of India have their own style of cuisine. Some dishes may overlap due to proximity to each other or due to kingdom or region it belonged to before Independence. Firstly, what is a thali? Thali is the hindi word for a platter. A thali can consist or anywhere between 5 to 5+ food items all served at one go. Gujarati denotes that the thali or platter has food specifically from the Gujarati Cuisine. A typical Indian meal is served all at…
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Continue ReadingRecipe: Cranberry Achar | Cranberry Pickle Cranberry Achar | Cranberry Pickle is an easy to make, tangy, spicy, delicious pickle that comes together in a matter of a few minutes. However, you will have to wait for a few days before you can enjoy the pickle.Enjoy the pickle or achar with your parathas, rice dishes or add a bit to your sandwich. What I love about this pickle is the natural tanginess from the fresh cranberries. What Is Achar? Achar is the hindi word for pickle. Generally, the pickles are made in summer as many of them have to be kept out in the sun. These ones then usually last a whole year. Then there are some that are instant. In the instant version you…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #225 CHRISTMAS TREATS FOODIEMONDAY/BLOGHOP THEME With Christmas approaching, I was hoping that my friends from this group would choose Christmas Gifts From Your Kitchen as opposed to the second option which was Curry Leaves. Don’t get me wrong, curry leaves too is a good theme but perhaps for a later time. For now wanted to jump onto the Christmas preparation bandwagon. Nowadays, Christmas is a festival celebrated by almost everyone even if they are not Christians. My family in UK tend to celebrate Christmas with the same fervor as Diwali or perhaps even more. You just cannot help but get into the joyous celebration mood because of the decorations, carol singing, festival deals in the shops etc. CHRISTMAS GIFTS FROM…
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Continue ReadingRecipe: Instant Ivy Gourd Pickle/ Tindora Achaar Instant Ivy Gourd Pickle/Tindora Achaar is an easy and quick pickle recipe which does not require the sun or any period of time for the main ingredient to soften. This recipe comes in handy when you are preparing a big lunch or dinner thali for guests and you don’t have any other pickles to serve. All you need is some oil, ready made pickle masala and of course ivy gourd or tindora. I personally love using Apex pickle masala which I bought online from Amazon. Isn’t that a great online shopping portal? Has made my hubby crazy, shopping for everything without moving out of the house. Just had to remind him that it wouldn’t last too long. As…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #196 IT’S PICKLE TIME My mum use to make huge quantities of lemon pickle and other pickles and store it in those old fashioned ceramic brown and cream jars. The pickle would be served every Sunday along with khichdi and kadhi. As for the lemon pickle which I love so much,she would leave the lemon pieces in a container, covered with muslin cloth for days in the sun till the lemon peel would become soft. I never learnt how to make the pickle from her. A few years back Vibha bhabhi made the pickle and shared the recipe with me. Tips like leaving the lemon pieces to marinate in the fridge was my kaki’s valuable tip. I have tasted lemon pickle that…
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Continue ReadingRecipe: Chundo Chundo or Gujarati Style Sweet Mango Pickle is an easy to make and delicious pickle made from raw mango, sugar and some spices. Almost like a jam or preserve but with sweet, spicy and slightly sour taste. Chundo is usually enjoyed with parathas, theplas and sometimes khichdi too. Tikhi Puri or Masala Puri is incomplete without chundo. I sometimes use it as a spread for sandwiches. Traditional Method Of Making Chundo The traditional method is time consuming. Sugar is mixed with the grated raw mango. The pan or bowl used is covered with a cloth and tied up. The mixture is put in the sun covered with the cloth for several days till the sugar melts into a syrup and the shredded raw…
