Updated on 13/10/2018 Ladyfingers,okra or bhindi is a very popular vegetable in India. Its cooked dry, used in sambhars, made with tomatoes or with a gravy, depending on the type of cuisine. Gujaratis normally cook it dry. The Japanese use okra to make tempura. In Malaysia its stuffed with fish paste and in other parts…
-
Continue ReadingMost people hear the name aubergine, brinjal or eggplant and make a face. That includes my lovely daughter Nami. Try this recipe out and brinjals will not taste the same.With the limited number of vegetables available at present in Mombasa, I constantly have to figure out a way to repeat the vegetables but try and…
-
Continue ReadingMoong Dal Khichdi Moong dal is split moong beans. Generally there are two kinds of moong dal available in the market. One is with the skin and the other one without the skin. Both can be used interchangeably. Both types of dals are used to make khichdi. Moong is a vital source of protein for…
-
Continue Readingthepla with a difference…. thank you Heni Last November, my foi Manju aunty invited us to her place just for a change of atmosphere. We all were going through a difficult time after the loss of my mum. Fortunately for me we decided to visit her on Ekadashi day.Unfortunate for my sister in law…
-
Continue ReadingPhool Kobi ane Bateta Nu Shaak Phool Kobi ane Bateta Nu Shaak is simply stir fried cauliflower and potato side dish, Gujarati style. Actually, it is so easy to make, it gets ready within 10 minutes. This shaak or sabji is usually served with roti and a dal. We love to have it with either…
-
Continue ReadingAll time family favourite Rice plain or with other ingredients is a very filling dish. Easy to prepare with almost any vegetable, yogurt, stock, leftovers etc. Rice is comfort food for most people. I haven’t come across anyone as yet who doesn’t like rice.Did you know that uncooked white rice has a shelf life…
-
Continue ReadingPacked with protein Like other legumes, green lentils or moong are low in fat and high in protein and fiber, and have the added advantage of cooking quickly. Moong have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings. Lentils cook more slowly if they’re combined with salt or acidic ingredients, so…
-
Continue Readinga spicy brunch treat Special Theme: Redo Old Posts BM#78 Week 4 Day 3 Go to any typical Gujarati family for breakfast on weekends and masala puri or tikhi puri with sugary masala tea will surely be served to you. The younger Gujaratis usually do not make them that often as they prefer to…
-
Continue ReadingWhat is Shrikhand – Gujarati Style? Shrikhand – Gujarati Style, is a yogurt based sweet or dessert that is very popular especially in the Gujarati Cuisine. Whenever you’re served a Gujarati meal, the sweet dish is served with the main meal. Shrikhand is best served with puri (wheat based fried flatbread). Excess water or whey…
-
Continue ReadingRemembering my Mum My mum was a very good cook where traditional Gujarati dishes were concerned. Actually, can’t remember her ever wanting to try out the new western dishes like pizza, tacos, burgers etc. Instead, she left that to my kaki (aunt) and me to try out during the weekends. One of my mum’s dishes…
