Category: Gujarati

  • Papad or Papadum Art

    Papad or Papadum Art

    How many ways do you enjoy Papad? Here is a plate of Papad for you. Papad is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be…

  • Kela Methi Bhajiya or Pakore aka Khalwa

    Kela Methi Bhajiya or Pakore aka Khalwa

    Banana Fenugreek Fritters is a wedding specialty where I grew up in Gujarat. A very popular and tasty Gujarati snack called Mehti Kela na Bhajiya, Methi Pakora or also known as Khalwa. These tasty treats have a very rare combination of mildly bitter methi leaves (fenugreek leaves) and pleasantly sweet ripe bananas. These mouthwatering Methi…

  • Kacchi Pili & Amba Haldi Pickle Chutney – Fresh Turmeric & Mango Ginger

    Kacchi Pili & Amba Haldi Pickle Chutney – Fresh Turmeric & Mango Ginger

    Turmeric has long been used for its digestive, anti-inflammatory and antioxidant benefits. The primary compounds to which turmeric’s benefits are attributed are curcuminoids and volatile oils, explains the Memorial Sloan-Kettering Cancer Center.

  • Atta Laccha Chapati – Pad Wali Roti

    Atta Laccha Chapati – Pad Wali Roti

    Roti (also known as chapati) is a flatbread originating from the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as atta, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka, Singapore, Maldives, Malaysia and Bangladesh. It is also consumed in parts of South Africa, Fiji, Mauritius, the southern Caribbean, particularly in Trinidad…

  • Spiced Sprouted Moong Beans – Ugadela or Fangavela Mung Sabzis

    Spiced Sprouted Moong Beans – Ugadela or Fangavela Mung Sabzis

    There are few ways you can prepare sprouted moong beans. Sprouted moong beans can be eaten raw in salads and soups, slightly steamed or stir fried with vegetables and even curry or sabji can be prepared using sprouted moong. Sometimes, I make plain spicy sprouted moong shaak.

  • 10 Amazing Aloo or Bateta (Potato)  Sabzis  and Curries of All Time | Potato Recipes Indian

    10 Amazing Aloo or Bateta (Potato) Sabzis and Curries of All Time | Potato Recipes Indian

    There are many varieties and preparation of aloo sabzi. Potato is very common in most kitchen and can be used on so many recipes.

  • Malpua – Amalu

    Malpua – Amalu

    Malpua aka Amalu is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India and Bangladesh. It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa (morning food served to the lord). Apart from other dishes like…

  • Ringan Palita or Baingan Katri

    Ringan Palita or Baingan Katri

    Ringan or Baingan(eggplant or brinjal) Palita is basically spicy shallow fried eggplants. Brinjal slices cooked with Indian spice mixture. If you are not a fan of Eggplant, use Zucchini or other similar vegetables.

  • Arbi Patra – Pateria or Alu wadi – Taro Leaves Snacks

    Arbi Patra – Pateria or Alu wadi – Taro Leaves Snacks

    The step by step recipe with photo and video instructions. Patra – Pateria or Alu wadi made from Taro Leaves are stuffed rolled from colocasia leaves snack popular in Gujarati and Maharashtrian cuisine. If you can’t find Taro leaves and still interested in making this recipe, try with Kale leaves or any bigger size edible…

  • Surti Undhiyu – Seasonal Mixed Vegetables

    Surti Undhiyu – Seasonal Mixed Vegetables

    Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.