Gujarati Dal
A traditional Gujarati meal is incomplete without its legendary khatti-mitthi Dal and for that matter a really good Gujarati Dal. ‘Jeni dal bagdi teno divas …
Makai No Chevdo
In India makai or corn is usually associated with monsoons,  as it during this  season that fresh makai/corn crop arrives in the markets. For many …
Kanda Keri Nu Kachumber – the classic Gujarati relish
Kanda Keri Nu Kachumber is a classic raw mango and onion relish made the Gujarati way….sweet and sour, it also happens to be one the most favoured …
Sing Bhujia – the non-fried version
Groundnut or the peanut as it is widely known  is the quintessential Gujarati nut or oilseed. This much revered nut has a very strong culinary …
Vadi Bhaat
The Gujarati Vadi Pulao is a preparation  made using the petit, wholesome and power packed  Gujarati Vadi. A food tradition that is  rapidly fading in Gujarat …
Gujarati KADHI with Aloe Vera Flowers
Prakrut, an organic food and produce festival organised by the Saurashtra Sajeev Kheti Abhiyaan,  took us to Rajkot in December 2015. The gathering had some …
Garlic Tomato Chutney
The Garlic-Tomato chutney is an accompaniment to the  morning tea and Bhakhri for most Kathiawari Gujaratis. Biscuits or rusk with tea is alien to the …
Tuvar Na Lilva Ni VEDHMI
The names of many Gujarati dishes, reveal the way they have been prepared or ought to be prepared!! Muthia essentially are to be shaped in …
MAGAZ
Magaz or Magas or Magaj as it is called,  is a very popular Gujarati fudge essentially made in the  households  during Diwali or in winter …
Oats and Dates SUKHADI
The Oats and Dates Sukhdi is my take on the humble and revered Sukhdi. SUKHDI also know as GOLPAPDI (Gol means jaggery and papdi means a thin layer) …