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 …
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 …
Mohanthal – Gujarat’s classic chickpea fudge
Chickpea flour, ghee and sugar three ingredients that give us some of the most soul-soothing, heartwarming and magical regional Indian sweets. These three thrive in …
Ghesh- the Gujarati Congee
Ghesh is the Gujarati take on Congee. Honestly it is a rather scaled down version of the elaborate rice porridges I have had in the …
Bharazi & Mandazi – Gujju loved East African breakfast
A brief research on Amrat pak revealed Gujarati cusine with  East African heritage. I have always believed that the best and originals foods are to …
Charamiya, the pearl millet chillas from Kathiyawar
The evening air at our home was always plump with Ba’s presence. Well, not just evenings!! The mornings would be filled with the rhythmic squeaking …