Category: Jain Food

  • Khichdi or Khichri or Kichuri – Rice & Lentil Stew

    Khichdi or Khichri or Kichuri – Rice & Lentil Stew

    Commonly consumed by Gujaratis, Khichdi is declared as a national food by the government. This is a dish which is nutritious with its contents and healthy in flavours. This is a combination of rice, cereals, vegetables, and ghee. It can be consumed with curd or buttermilk.

  • Instant Khaman Dhokla Sandwiches – Electric Pressure Cooker

    Instant Khaman Dhokla Sandwiches – Electric Pressure Cooker

    Khaman Dhokla Sandwiches can be made from Instant Khaman Dokla recipes. This recipe is very versatile for picnic, party and even after school snack. Perfect breakfast or tea time snack as well. I use Electric Multi Cooker to proof bread/pizza dough, to ferment all my Indian batter like Dosa, Khaman Dhokla, Idli and so on……

  • 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…

  • 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.

  • Kadhi Masala Paste

    Kadhi Masala Paste

    Many healthy ingredients go into this Kadhi Masala paste, such as fresh turmeric roots, ginger root, mango ginger root and so on. I always have to have the paste ready as Kadhi is our staple recipe to go in our everyday meal menu.

  • Bombay Jeera Aloo

    Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes, cumin seeds and Indian spices. I love to prepare this often as it requires very few basic ingredients: 2 tsp cumin seeds 2¾…

  • Dry Sabzis in Pressure Cooker

    Dry Sabzis in Pressure Cooker

    Vegetables are part of my everyday diet. Our family lunch/dinner always have one veg dish to go with our complete meal. Our Gujarati thali sometimes have more than one fresh vegetable sabji. We love dry sabjis with our Gujarati Kadhi or Daal and Roti.

  • Pressure Cooker Recipes

    Pressure Cooker Recipes

    Pressure cooking is getting popular with new inventions and safety features. Pressure cooking is only a few hundred years old, and it only really became popular for home use in the last century.

  • How to make Idra | Idada | White Khatta Dhokla

    How to make Idra | Idada | White Khatta Dhokla

    Idra is basically Gujarati white Dhokla which are made from rice and black gram(Urad) are quite healthy and contains right mix of carbohydrate and protein. Idra is soft and fluffy dhoklas that are good for snacks. Now, there are few ways, this delicacy is prepared. Traditionally, rice and black gram(Urad dal) is soaked overnight, grind…