Gujarati Karela Muthia

Karela Muthia | Steamed Bitter Gourd Muthiyas from Gujarat

I had planned to try the recipe for Karela Muthia | Steamed Bitter Gourd Dumplings for ages and found the perfect opportunity this month when I had to cook with an ingredient whose English name began with B for the A to Z cooking Challenge. Karela or Bitter Gourd is a

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Turiya Muthia nu Shaak from Gujarat

I love Methi Muthia and got a packet of fried Methi Muthias last week, just to munch on. Then as I was idly browsing what one can do with Muthias, I came several recipes of Muthia being used in curries. The one that caught my eye was Turiya Muthia nu

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Panchkutiyu Shaak: Mixed Vegetables flavoured with a coconut-coriander-sugar-lemon masala from Gujarat

Panchkutiyu Shaak | A Gujarati Mixed Vegetable Recipe

I am very fond of mixed vegetables like Avial and Pindi Miriyam. So when I chanced upon the recipe for this Gujarati Panchkutiyu Shaak in my quest for a healthy and unique Gujarati dish, I knew I had to try it immediately. My search began because for this month’s Gujarati

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Methi Dhebra served with yogurt

Methi Na Dhebra | Winter Recipe from Gujarat

No one excels at making snacks more than Gujaratis (well, it is a toss up between them and the Sindhis, who make excellent snacks as well). So today, I present Methi Na Dhebra, one of the lesser known Gujarati snacks. Made with Bajra flour and Methi leaves, Methi Na Dhebra is a

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Doodh Poha in a silver bowl on a dark green saree

Doodh Poha | A Recipe from Maharashtra and Gujarat

This week’s theme for the Foodie Monday Blog Hop is Cooking Without Fire, chosen by our fellow blogger Preethi Prasad of Preethi’s Cuisine. For this theme I have chosen Doodh Poha, a super simple dish made for Kojagiri Purnima (aka Sharad Poornima) in Maharashtra and Gujarat. Doodh Poha is essentially Poha

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Gujarati Rice Khichu

Gujarati Rice Khichu | Inspired by Savita Malde

Are you one of those people who absolutely relish the dough made for vadiyalu (vadam, kurdayi)? I am, and my mother and grandmother used to say I eat more of the batter raw than I make vadiyalu with. So this Gujarati Rice Khichu is absolutely THE dish for me to enjoy

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