I make this Vrat ka Dhokla | Upvas ka Dhokla | Farali Dhokla quite often but have never gotten around to write about it.
I took the start of Shravan as an opportunity to post the recipe for this light and steamed dish that is eaten on days of fasting. I make it JLT for breakfast as well.
Bafela Kobi Na Muthia or Cabbage Muthiya is a delicious, easy-to-make steamed snack made with cabbage and jowar flour. You can also use wheat flour + besan, or then a mixed grain flour to make this snack.
Steamed muthiyas make for a great tea time snack.
Khatta Moong (or Khatta Mug as it is called in Gujarati) is a traditional Gujarati dish made with sour dahi and whole moong. It is very lightly spiced and is ideal for a summer meal when paired with some rice.
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 vegetable that you cannot ignore...
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 Shaak because it used ridge...
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 Recipe challenge on the Shhhhh Cooking...
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 snack made in winter because...
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 soaked in sweetened milk and...
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 as a snack. It is...
Handvo can be best described as a traditional Gujarati savoury cake. It is made with a mix of dals and rice with lauki (bottle gourd) added to it for softness. Flavoured with green chilli-ginger paste, red chilli powder, lemon juice, and a touch of sugar, Handvo is a super-healthy. It is a full meal in itself...