EVENT: FOODIES_ REDOING OLD POSTS #29 Updated on 10/07/2020 I have so many old posts that need a new look. However, when I cook the regular dishes like Bhinda ni Kadhi I tend to forget to take new clicks. I’ve now got sticky labels on my kitchen wall depending on what veggies or fruits I…
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Continue ReadingWhat is a Raita? Raita is a yogurt based dish which is usually served as an accompaniment to a main dish. Raita are usually made using vegetables like bottle gourd, radish, cucumber, beetroot and fruits like banana, pomegranate, grapes, pineapple, etc. However that does not mean a raita is limited to those ingredients. These days…
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Continue ReadingEVENT: FOODIE’S REDOING OLD POSTS #12 Updated: This post has been updated for the Facebook group called Foodie’s_Redoing Old Posts. Its a group that Renu who blog’s at Cook With Renu, thought out and put into action. We’re on our 12th re-doing old post and I simply love this group. Why? Well, its got me to…
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Continue Readingcreamy and yummy Cowpeas or chora/choli as its called in gujarati are grown in Asia, Africa and US. The variety of cowpeas are many. Right from the black eyed cowpea to the brown kidney shaped variety. For this recipe I have used the brown or deep red variety which is commonly grown in Kenya. I…
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Continue ReadingKadhi is a regular feature for lunch or dinner in most Gujarati homes. Kadhi is usually made to accompany a rice dish, be it plain rice, pilau or even biryani. Yes, some Gujaratis need kadhi with biryani. The type of kadhi will vary from area to area. But as the saying goes, no one can…
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Continue Readinggujarati style uttapams Gujarati snacks are unique. There are so many snacks or nashta as its called that I don’t think any other state has that many. Dhokras, fafdas, handvo, muthia, mathia, ganthia, kakras, dhebras, theplas, the list is endless. There is definitely more to Gujaratis than just dhokras. I love gujarati snacks. The…
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Continue ReadingAloo Paratha Aloo Paratha also known as bateta ni rotli is an Indian Flatbread stuffed with spicy mashed potato. It is usually enjoyed piping hot with some yogurt and pickle and sometimes topped with butter as breakfast. Personally, I’m a huge fan of aloo paratha and can have it practically every day. Updated: 07/12/2017 Potatoes Are…
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Continue ReadingA tribute to my bhabhi Sonal bhabhi, my late sister in law immediately took me under her wing from the first day I met her. Always smiling, friendly and motherly she taught and advised me whenever I needed her help. Whenever we visited Nairobi, meals were not an elaborate affair at her place. Simple but tasty…
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Continue ReadingUpdated 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…
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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…
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