a very common shaak At the moment most of the green vegetables or rather the indian vegetables are priced sky high. Nothing costs less than Ksh 200 and it does get a bit frustating especially even after paying so much, the freshness of the vegetable is missing. The greengrocers complain that they have no choice as their lorries are getting stuck for long periods because of the axle weight issue the government is trying to sort out with the transport companies. Yesterday, I didn’t get any fresh vegetables so landed up buying some brinjals. Not that they too were absolutely fresh but anyway looked better than the rest. So, I decided to make the most common shaak, ringad bateta nu shaak i.e. brinjal potato vegetable.…
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Continue ReadingI hated tindoras Before going to Sophia High School, Mt Abu, I was not too fussy about my vegetables. I pretty much ate whatever my mum cooked. Living in a large family, one did not have the luxury of being fussy. Whatever was served, one ate. However, taste buds changed the minute I stepped into the dining hall of the boarding school in Mt Abu. My once favourite vegetable became my enemy. I loved the way my mum made tindora or ivy gourd (indian gherkins) in a simple gujju manner. But at school it was just a mass of boiled tindora with no flavour and just too soft for my palate. So there began a mission to get rid of the tindora as fast…
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Continue ReadingEVENT: FOODIES_ REDOING OLD POSTS #34 RECIPE: MEETHI SEV/SWEET VERMICELLI What is Meethi Sev/Sweet Vermicelli ? As the name indicates meethi sev/sweet vermicelli is vermicelli that is sweet. This is one of the easiest ever sweet dish or mithai (mishtaan) to prepare. Boil some vermicelli as per the instructions on the packet. Drain out the water. Mix powdered sugar and ghee (clarified butter) and hey presto its ready. One can add cardamom powder, chopped nuts for that extra flavour. What is Vermicelli? Vermicelli is a type of pasta which is much thinner than spaghetti. The word vermicelli comes from the Italian word for little worms. And worms are not used to make vermicelli. Incidentally, these days vermicelli also refers to the thin rice noodles that…
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Continue Readingkutch street food Dabeli which actually means pressed in Gujarati, is a simple but tasty dish which originates from Mandvi in the Kutch area of Gujarat. It goes by the name of Kutchi dabeli, desi burger, kutchi burger and has become very popular as street food in many parts of India. Its simply spicy mashed potato served in between a roll or pav along with some spicy, sweet and tangy chutneys. The first time I ever tasted dabeli was when our family went to Dwarka a few years ago. My son and husband refused to try it but my daughter and I did. We loved the katta meetha taste all wrapped up in a bun. Since then I have made dabeli for my daughter as…
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Continue ReadingDrumstick Curry/ Saragva Nu Shaak Drumstick Curry/ Saragva Nu Shaak is a gluten free, delicious, side dish prepared using drumstick pods in a yogurt curry. Notably, this Gujarati style curry or shaak is commonly enjoyed with hot plain parathas. In fact, drumstick curry is a delicious way to enjoy the superfood. What is Drumstick? In general, drumstick is a long slender and triangular pod that grows from the branches of a tree whose biological name is Moringa Oleifera. Also known as moringa tree, drumstick tree, horseradish tree (the roots taste like horseradish) or benzolive tree (named so because of the oil from the seeds). Generally, these trees are commonly found in the tropical and subtropical regions of South Asia, Middle East and some parts…
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Continue ReadingRECIPE : Bajri Na Dhebra/ Millet Fenugreek Flatbread What is Bajri Na Dhebra/ Millet Fenugreek Flatbread? Bajri na Dhebra/ Millet Fenugreek Flatbread is a famous Gujarati snack prepared from pearl millet flour and loads of fresh fenugreek. Generally enjoyed hot for breakfast or as a snack. Usually Bajri na dhebra are served with some pickle and plain yogurt or masala tea. Bajri na dhebra can be carried as travel food. Long journeys many years ago meant that one had to carry travel food to enjoy on the way. Generally, Bajri na dhebra stay fresh for 2-3 days depending on the weather. However, if prepared as travel food, tamarind pulp is added instead of yogurt. Memories I remember my mum packing a pile of the dhebra…
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Continue ReadingEVENT: FOODIES_REDOING OLD POSTS RECIPE: CABBAGE PAKORA | KOBI NA BHAJIA Cabbage Pakora | Kobi Na Bhajia are so easy to make, crispy on the outside and soft and spongy inside. Just a few simple ingredients and this hot snack comes together in a matter of minutes. Enjoy them piping hot with your favourite chutney and some masala tea. What is Pakora or Bhajia? They simply are deep fried dumplings or fritters which are made from flour and spices. Sometimes vegetables are added to them. Also bhajia of fritters are made from soaked lentils (dals), ground to a coarse paste. Also known as bhaji they are usually enjoyed hot with a chutney of choice along with some spicy masala tea or coffee. Most homes enjoy…
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Continue ReadingEVENT: FOODIES_REDOING OLD POSTS KODHA NU SHAAK/ PUMPKIN STIR FRY Kodha Nu Shaak/ Pumpkin Stir Fry is a simple, but very flavourful way of preparing an easy side dish or sabji, Gujarati style. Served hot with some roti or paratha and a dal it is a complete meal. What is Pumpkin? Though we all call pumpkin a vegetable, in reality it is a fruit. Yes, a fruit. It’s the seed bearing structure of the plant. It is categorized as a vegetable as it’s sweet and usually used cooked. Pumpkin belongs to the gourd family, Cucurbitaceae, same as melons, cucumber, gourds and squashes. Why you should include Pumpkin in your diet? Did you know that pumpkin is full of Vitamin A. Its an excellent source…
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Continue ReadingRecipe: Khandvi, Gujarati Snack Khandvi, a Gujarati Snack is a delicious, melt in the mouth, flavourful rolled healthy snack. It is made from chickpea flour and yogurt or buttermilk. The cooked flour paste is spread out into thin sheets and then rolled. Tempering of mustard seeds, green chillis, curry leaves, fresh coriander and coconut are added to it. Maharastrians too make khandvi and is popularly known as Suralichi. It also goes by the names Patuli and Dahivadi. This is one snack that my whole family loves and therefore make it as often as I can. The best part of this snack is that it is enjoyed cold and you can store it in an airtight container for 2-3 days. Some add the tempering to the…
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Continue ReadingPatuda no lot (patuda dough) also known as handva no khatto lot is another gujarati quick snack prepared in most homes. The Patels are famous for making patuda no lot just as the Shahs are famous for their khichi. I haven’t the foggiest idea as to why its called patuda no lot. Its basically handvo or dokhra flour cooked in spicy water with yogurt till you get a mass of dough very much like ugali. Its the quickest and yummiest snack. Very famous in UK as its made for lunch, unexpected guests, as a snack…. basically anytime. The tricky part of making this dish is to avoid the flour from getting all lumpy. Over the years I tried out many tricks told to me by…
