Khatta Mug – Moong Beans in Yogurt Curry
A rather colourful lunch spread that includes Khatta Mug/Moong Beans in yoghurt, Gajar no Sambharo/stir-fried carrots or warm carrot salad and Pilo Bhaat/ Yellow rice …
Khajoor Halwa – a gooey and mildly spiced Date Fudge
As winter chants her way out, sharing here a last post on winter foods I had cooked up while in Ahmedabad a few months back. …
Magajtari no Paak – Melon Seed Fudge
The Paind post yesterday was all about clever and ingenious use of various ingredients for their potential medicinal properties and ingenious ways they have been …
Paind – traditional foods for winters
The Gujarati Shabdkosh/dictionary describes Vasana as “foods consisting of various medicinal herbs and spices prepared and consumed during winters.” Vasana are superfoods created in our …
Tal Vat ane Shing Vat – Pounded Sesame or Peanuts with Jaggery
Tal-Vat, Shing-Vat (coarsely ponded Sesame + Jaggery and Peanuts+Jaggery) and times when homemade snacks and meals were the only foods we knew. The snacks were …
Homemade Instant Cereal for babies (6 to 9 months old)
One of the best parts about transfers and relocations is the opportunity it brings to know and become friends with individuals from various geographies, cultures, …
Bafanu – the boiled roots and tubers pickle
A pickle tray on the dining table is integral to any meal, its contents are so powerful both in terms of taste and presence that …
Black Moong Beans
Traditionally, Wednesdays have been moong bean days in Gujarati kitchens. Curried with yoghurt or with dhokli, dry to go with kadhi, sprouted with moth beans, …