Recipe: Moriyo Khichdi | Sama Khichdi Moriyo Khichdi | Sama Khichdi is a gluten free, easy to make, healthy dish that is usually enjoyed during fasting days like Navratri, Ekadashi, Ram Navmi, etc. However, it can be enjoyed on non fasting days as moriyo or barnyard millet is easy to digest and filling. While I like to have it with some plain yogurt, hubby prefers it with some farali kadhi. Sharing Moriyo Khichdi | Sama Khichdi Recipe With Foodies _ Redoing Old Posts Updating posts with better photos or better write up or both is what the group Foodies_Redoing Old Posts started by Renu allows us to do. The advantage of rewriting the post in a better manner makes it more SEO friendly and…
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Continue ReadingRECIPE: SABUDANA KHICHDI Sabudana Khichdi is a popular Indian dish made from tapioca pearls, potatoes, spices and peanuts or other nuts. It is mostly enjoyed as a breakfast dish especially in the State of Maharashtra. However, in many parts of India it is usually prepared on fasting or vrat days. These can be Shivratri, Ram Navmi, Navratri or for Ekadashi fasting or vrat. I usually prepare it for Ekadashi Fasting. I sometimes substitute the peanuts with cashew nuts and raisins for a slight change in taste. FOR MORE FASTING RECIPES CLICK HERE. WHAT IS SABUDANA? Sabudana is the Hindi name for Tapioca Pearls. Also known as sagu, sagudana, chowwary, javvarisi in other parts of India. Sabudana is made from the starchy extract of…
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Continue ReadingRecipe: Stuffed Okra | Bharela Bhinda Nu Shaak Stuffed Okra | Bharela Bhinda Nu Shaak is a popular Gujarati side dish or shaak that is usually served with rotli. Bhinda or okra are stuffed with roasted chickpea flour and spices. The stuffed bhinda are then allowed to cook in a wide pan over low heat till done. Usually a dryish side dish, it is a popular vegetable or shaak that is served during lunch or dinner parties. A Bit More About Okra Also known as ladyfingers, bhindi or bhinda it is a popular vegetable in India. Surprisingly, most kids in India love bhindi sabji. It is cooked dry, used in sambars, made with tomatoes or with a gravy, depending on the type of cuisine.…
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Continue ReadingRecipe: Bharela Ringad Nu Shaak | Stuffed Brinjals Bharela Ringad Nu Shaak | Stuffed Brinjals is a very flavourful, mildly spicy side dish that is usually enjoyed with rotli, roti, parathas or poori. The Gujarati style stuffing is usually made of roasted chickpea flour, peanuts, sesame seeds, spices, lemon juice and a bit of sugar. You can add fresh tomato puree to make a gravy or skip it. A Bit About Brinjal Most people hear the name aubergine, brinjal or eggplant and make a face. That includes my lovely daughter Nami. The good thing about eggplants is that it absorbs the flavours of whatever you add to it. Eggplants tend to be quite porous. It has a slightly sweetish taste and some may be a…
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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 those following a vegetarian diet. We try and include legumes, lentils, beans in our daily diet. What is Khichdi? Khichdi is a popular preparation in the Indian Sub Continent. Mention khichdi and immediately it brings a smile on most faces, its comfort food and very healthy. Generally, khichdi is a mixture of lentils (dals) and rice cooked together. In fact, some make it plain with just addition of turmeric powder…
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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 Tuvar Dal or sabut moong. What is Cauliflower? Did you know that the name cauliflower originates from the Italian name cavolfiore which means cabbage flower? Belonging to the species Brassica Oleracea, only the head or what is sometimes referred to as the curd (as it looks similar to curd cheese) is eaten. By the way, did you know that cauliflower belongs to the same group as cabbage, broccoli, Brussel sprouts,…
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Continue ReadingFor my Nunu As I have mentioned before, I have learnt to cook from my mum, kaki, other women in my life and most of all from Nunu. Nunu is my mother in law. The patience that my mum didn’t have with me, Nunu had in abundance. Lots of dinners, lunches, parties was the norm when I entered the V.V. Patel household as a new bride. To top it up my sister in law Arti too was under training…. learning how to cook. At breakfast time Nunu would explain to her how to make a particular dish and at that time I didn’t have just a pair of ears but perhaps 2 or 3 pairs open ready to pick up new recipes, ideas, tips…
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Continue ReadingBaked Broccoli Baked cauliflower is a popular dish, but have you tried baked broccoli? I really don’t like steamed or boiled broccoli on its own. So the best way I like enjoying this vegetable is baking it with some sauce, cheese and sometimes adding other veggies like cauliflower, corn or mushrooms.Baked Broccoli makes a delightful dinner option, served with a salad on the side and home baked bread. Broccoli belongs to the cruciferous family i.e. in the same family as cauliflower, cabbage, mustard leaves, kale. Health Benefits of Broccoli Broccoli contains twice the amount of Vitamin C compared to an orange. Rich in selenium, a mineral that has found to have anti cancer and anti viral properties. It is a rich source of…
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Continue ReadingSpinach Masoor Dal/ Spinach Puy Lentil Curry Spinach Masoor Dal or Spinch Puy Lentil Curry is a wholesome, healthy, easy to prepare, creamy, with flavors of spinach and coconut. Best enjoyed with some plain rice or any Indian Flatbread. What is Masoor Dal or Puy Lentil? Known as whole or sabut masoor, flat lentils or puy lentils they are packed with proteins, dietary fiber and Vitamin B1. The colours of these legumes or lentils range from yellow to orange red to green or brown and black. They are used for making curries, soups and even salads. Today I will share with you the recipe of spinach masoor dal or curry. Serve it with hot rotis,naan, bread or rice. Masoor or Puy lentils cooks well and quickly…
