Recipe: Patuda No Lot Patuda No Lot is a popular Gujarati Snack especially from the Anand, Kheda, Amdavad and Baroda area. Generally, enjoyed hot as a snack or for breakfast. Make it with a porridge consistency or a little more stiff. Patuda No Lot is made from handvo or dhokla flour. Spices and yogurt are added and it is cooked in a pan. Sometimes my mum would make the patuda no lot and then set it in a greased steel plate. When it cooled down, she would cut it into squares and we would enjoy with lasan ni chutney or pickle oil. It is also known as handva no kahtto lot. I love enjoying it as a light meal. Lump Free Patuda No Lot –…
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Continue Readingyet another gujju snack Whenever any of my blog followers want a recipe, they just write to me and I am glad that I get all these requests. It gives me the opportunity to bring out the old recipes and wipe out the cobwebs. Fried snacks are hardly ever made in my house considering we are just 2. Its only when I have guests that I make fried snacks. My cousin requested for the dhebra recipe and sorry it took a while. I had the recipe but had to make it to photo the end product. Now that took a while. In the meantime the maize flour, millet flour were all patiently sitting on my kitchen counter. Finally got down to making them yesterday…
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Continue Readingdown memory lane When my siblings and I were young, our parents would usually take us to the City Park in the afternoon, followed by a walk round Kimathi Street and then the best part of the evening…. a plateful of maru bhajias or a whole bag of hot hot chips. We usually preferred the bhajias. There were 2 places we would go to, Maru Cafe or a small cafe opposite the Khoja Mosque (unfortunately cannot remember the name). The hot bhajias were absolutely yummy and along with the really spicy chutney we would get a whole bottle ( tree top bottle re used) of tamarind chutney. We usually returned an empty bottle to the waiter. It wasn’t a fancy restaurant at all, we would…
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Continue ReadingWhat is Gujarati Handvo? Handvo, is a famous Gujarati savory snack that is baked. Grated bottle gourd, fresh fenugreek and other vegetables are added along with spices to the lentil rice batter. Handvo is mostly enjoyed as a snack but we love to have it for dinner. Traditionally, baked with charcoal or wood fire under and on top, these days it is so much easier to bake in the oven. Gujarati Snacks The Gujarati Cuisine is well known for its huge variety snack dishes. Some of the most popular snacks or farsan as they are called are as below. These snacks are served as a light meal or along with the main meal. Dhokla Khandvi Muthia Gota Idra Kachori Samosa Arvi na paan thepla dhebra …
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Continue Readinga never fail combination A few weeks ago we were lucky enough to get nice tender fresh white corn. White corn tastes different from the the sweet corn. Before sweet corn made an appearance in the market here, white corn was used for everything right from sabjis to fillings and even boiled to eat with nice melted butter. I decided to use the corn to make parathas. The recipe has been in my book for years but never got down to trying it out. Instead of the usual pickles or raitas to go with the paratha, I made some tomato chutney. Replace it with sweet corn if you don’t find any white one. CORN PANEER PARATHAS Makes 6 For the dough : 2 cups wheat…
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Continue ReadingHot hot gotas Gotas are bhajias made from chickpea flour. Its a very easy, quick snack and served as farsan in a gujarati thali. I remember every time my sister and I would go to visit our relatives in the villages in Gujarat, we would be served gota along with kadhi, rice, vegetables, puri and a sweet dish. I am not a huge fan of the gotas made from cabbage but I love the dakor na gota. People say that the best gotas are from Dakor, home of Ranchodji, next to my grandfather’s village Umreth. I have tasted Dakor na gota and they are very spicy but are great with extra sweet tea. Nowadays ready mix packets of Dakor na gota are available in the…
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Continue ReadingElephant ears? Colocasia leaves, colocasia esculenta, arbi, arvi, taro and elephant ears are just a few names of this tropical edible plant. The leaves and tubers are used in various parts of the world. I have grown up eating the wonderful leaves steamed. Yes believe it or not but these leaves taste wonderful once cooked in the typical gujarati style. We know it as paan bhajia, but it goes by the name arbi or arvi in India. My all time favourite, these plants grow easily so we had loads of them growing in our garden. Had to have many leaves, considering the size of the family. However, now I have to buy them as I cannot grow them in my…
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Continue ReadingGaram, garam nashto! Kachoris are an indian snack. In Rajasthan it is filled with green gram lentils and spices and is usually round and flattish. The kachoris that a lot of gujaratis make, are filled with green gram lentils, fresh peas, fresh pigeon peas or a combination of either. They are round much like a ball. The filling is put in a flour pastry and then fried. The kachoris I make is with a filling I learnt from Nunu but instead of round kachoris, I prefer making them into the crescent shape the way my mum use to. The advantage with the crescent shape is that no lumps of dough is left on top. For the round kachoris, one has to try and remove extra…
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Continue ReadingRECIPE: 3 ESSENTIAL CHUTNEYS 3 Essential Chutneys that are common for the Indian Cuisine are the green, date tamarind and garlic chutneys. These 3 chutneys are an essential part of any chaat recipe. Also these chutneys and hot fresh snacks go hand in hand. Often enough chutneys come to the rescue to prepare a lip smacking sandwich or wrap. Chutneys have the unique quality of converting a bland boring dish into a flavourful one. WHAT IS A CHUTNEY? Chutney is a dipping sauce, a condiment. Where Indian Cuisine Chutney is concerned, it is quite different from the chutneys from those prepared by the Western World. As a matter of fact, Chutney originates from the Indian Cuisine. During the British Rule, Great Britain was introduced to…
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Continue ReadingWhat is Muhogo Na Bhajia/ Cassava Fritters? Muhogo Na Bhajia/ Cassava Fritters is a fried snack made from boiled cassava, grated cassava and soaked tapioca pearls. Usually prepared on Ekadashi Fasting days, it is gluten free and vegan. Enjoy these bhajias or fritters as tea time snack, as an appetizer or as a part of a main meal. Muhogo is the Kiswahili word for Cassava, Yuca or Tapioca. Bhajia is a popular snack from the Indian Sub Continent. Also known as bhajji, bhaji, bhajiya is a spicy fried fritter usually enjoyed as a snack on its own with chutney or served as a part of a main meal. One is bhajia, several are bhajias. Make them with flours, vegetables, meat, fish and different grains. Best…
