Posted in Daals/Lentils/Sides for Rice, Recipes, Traditional Gujarati Recipes

Gujarati Kadhi – Not soup, not a sauce, just pure, heart warming bowl of comfort!

Gujarati Kadhi is describe by different names, one of which is a tangy yogurt sauce or soup, served as an accompaniment to a multi-component Gujarati Thali, more often eaten with rice or pulaos or sipped on its own. How I see it, calling a Gujarati Thali or any Indian Regional Thali for that matter, a multi course meal is a bad fit. Because unlike a course wise meal, a thali is not bound by eating sequence or order of eating rules. Like our DNAs, our food combinations are pretty unique, taking a bite from here and there, a bit of heat here, a little tang there, punctuated by a morsel of the sweet of the day to satisfy every taste bud on the palette. And in the same way, every Gujarati enjoys Kadhi on their own special occasions and their own customised combinations and situations. Here are some of those tales, some personal, some fictional and some in between! It’s a long read, but some days I like pouring my heart out.

The image is from my own instagram account and can be found here

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Posted in Appetisers, Recipes, Traditional Gujarati Recipes

Idadaa | Khatta Dhokla | White Dhokla !

Idadaa or Khatta Dhokla is a Gujarati savoury snack made by steaming an overnight fermented batter of Rice and Urad Daal. It is soft, savoury and delicious to say the least. To pronounce Idadaa correctly, the first da is pronounced softly and the second strongly, like Daa in Darwin. It is served on its own as a snack, or as a side as a part of the more varied Gujarati Thali/meal as a savoury side to sweet things like Aamras and often Doodhpak ( a kind of Kheer/Rice Pudding ) as shown below.

The image is from my own instagram account and can be found here

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Posted in Indian Curries, Recipes, Traditional Gujarati Recipes

Sev Tameta nu Shaak!

Sev Tameta nu Shaak ( Sev added to a cooked gravy of tomatoes, a dab of jaggery and a few basic spices ) for the evening when you lose track of time panicking about something and realise that you are “cannot-afford-to-spend-more-than-10-minutes-on-fixing-dinner” kind of desperately hungry! Sev Tameta nu Shaak is quite popular in Gujarati, specifically Kathiyawadi, restaurants. Tangy, garlicky curry of 🍅, trailing ruby red oil with crispy Sev added to it makes for a beautiful sensory experience when eaten out doors, sitting on a ખાટલો | charpoy, on a chilly winters nights with fresh off the stove રોટલા | hand crafted millet rotis smeared with ghee. Bite into a fried green chilli ( mild ) or a hand smashed onion on the side, and all five senses feel an indescribable bliss. But the origins of the curry remain a classic “chicken or egg” conundrum to me. Whether it was a quick-witted and impromptu invention by a quick thinking lady of the house on a day when the guests arrived unannounced and then it made its way to restaurant menus because of the popularity. Or if it made a bold, sensational entry in home kitchens at the demands of clamouring kids and husband who wanted to eat out, I cannot say. All I can say is that the combination is 🔥!

The image is from my own instagram account and can be found here

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Posted in Dips, Raitas and Sides, Kitchen 101, Recipes, Traditional Gujarati Recipes

Ghee Gaud / Ghee Gol – and some happy memories of a Gujarati childhood!

ઘી ગોળ | Ghee Gol or Ghee Gaud is Jaggery mashed with Ghee until smooth, shiny and silky. Since the last time I shared it in one of my meals, it has had quite a few requests. So I decided to get it up on the blog asap.
If I were to be absolutely candid, I am a tad bit hesitant and awkward as I type this. Because never in my mind ( or in any true blue Gujarati’s mind ) does it occur that Ghee Gol needs a separate post. It is like making instant noodles , it is easier than making instant noodles. It is a no brainer that it is more wholesome than instant noodles / ramen bowls. But for us Gujarati kids, ( ‘kids’ part is purely metaphorical, I am old 🤣) , it is more close to our hearts than one can imagine because it is one of those very very early solid foods we eat. Mostly used variety is the Desi variety, deep brown to amber in colour. But sometimes the light, honey coloured beauty called Kolhapuri jaggery / Chikki wala Gud would appear too. Once our milk teeth sprout, our primary introduction to sweetness other than fruits is jaggery. As we grew older, it became our energy / granola bar when rolled into a fulka/chapati/rotlo leftover from lunch, just before we skip out of our homes to play. After that, Ghee Gol blends into the cacophony of adulthood. Never quite disappearing out of our diets, but never do our minds acknowledge it. It makes guest appearances at Uttarayan in Chikkis or in Golpapdi when we are traveling. It doesn’t matter if the travel is 2 days long or 20. Most Gujaratis have a dabba of Golpapdi stashed somewhere. We exhibit our Theplas in full glory but hoard our Golpapdi surreptitiously, rationing the supplies to make it last longer! And then when we grow older, we indulge in nostalgia like I am doing. I could go on without making any more sense so I will stop. There is a richness in jaggery’s sweetness that makes one feel warm, fuzzy & cosy. The recipe starts & ends in the name itself. But then I felt may be, it is uncharted waters for people who are unfamiliar with Gujarati food. So here it is. Adding the process below.

The image is from my own instagram account and can be found here

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Posted in Indian Curries, Recipes, Traditional Gujarati Recipes

Vatana Muthiya nu Shaak!

Hello you lovely, lovely folks! Hope you are doing well. If it is summer in your part of the world, I hope you are staying in shade as much as you can and staying adequately hydrated. Bengaluru weather is behaving like a petulant teenager who has been denied parental permission to attend a likely-to-get-wild party. There have been sporadic showers when it is feeling particularly rebellious, but it still hasn’t completely overthrown the cruel yoke of summer and the restrictions that this heat puts on opportunities of outdoor activities. It is a lovely mid-week holiday that we are enjoying today as I type this. I wanted to cook something nice today, but just nice enough to not make me feel like it is a crazy weekday. So, instead of making Sheer Khurma, which is what I had thought I will make, a few days ago, I settled for Vatana Muthiya nu Shaak with the usual Fulkas and Kachumbar which means less effort and enough fun to make me feel like I didn’t throw away an opportunity to cook something new. Okay, as usual this is spiralling into a monologue and I know you came here for the real food and not food for thought, but please don’t mind the girl while she says a bit more, will you? This is the reason I don’t hop onto WordPress to share everything I cook.

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Posted in Indian Curries, Recipes, Traditional Gujarati Recipes

Drumstick ( Moringa sticks ) and Potato Sabzi !

While Southern India consumes Drumstick or better known as Saragvo | Saragvani Seeng | સરગવાની શીંગ , in Gujarati cuisine, it is a fairly infrequently used ingredient. Though not uncommon, I must admit. Forgotten could be a better choice in my opinion because my mom always tells me stories about the various kinds of drumstick curries her grandmother used to make. But me being me , I have mostly cooked drumsticks into that occasional Sambar. Which is why I am writing down this સરગવાની શીંગ બટેટા નું શાક | Drumsticks and Potato Curry in a spicy gravy of curd and gram flour here, preserving it for posterity.

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Posted in Indian Curries, Recipes, Traditional Gujarati Recipes

Doodhi Ma Gaanthiya nu Shaak!

Gujarati Doodhi ma Gaanthiya nu Shaak ( Bottle Gaurd Sabzi with Gaanthiya, a sort of fresh pasta/small cylindrical pieces of a dough made of Besan and spices, predominantly flavoured with ajwain ) Okay, it totally sounds fancy and complicated but it is not. It is more of a rustic curry than anything fancy.

See, that is the thing about adulting, you eat a lot of veggies because you know you are supposed to. In my case, I don’t hate bottle gourd, but I was pretty bored of the usual sabzi. Then this 💡 moment happened. Everytime we go home, our moms make a selection of Sabzis which are simple but we don’t really get to enjoy in Bangalore, mostly because I don’t know how to make them or because we don’t get some of the veggies easily here. It’s mostly the first reason 😉 The last time I was in Vadodara, mom made it for us, and we ( I especially ) loved it! I had noted down the recipe several months ago, and I bought bottle hours several times after that, but ended up making something else. However this time, I was determined I make it. I had even noted down the basics in Google Keep while I was still taking to mom. ( This is for people who ask me how I recipes effortlessly. I don’t. I take notes, edit them offline while commuting or waiting in queues, bombard mom with questions about proportions on weekends, let it hibernate for months, then I fine tune it before copying it here ) . For someone who has never made fresh Gaanthiya before, this not something you should do in morning rush. I tried my hand at it once or twice in the evening before attempting it in the morning today. But I will tell you this, it is not that time consuming or cumbersome. No murruku press or any instrument needed, though if that feels convenient to you, use it by all means. The same Gaanthiya can be simmered in the base for Sev Tameta nu shaak too. The effort is a payment I am ready to make to not eat Doodhi in the same boring way. 😉

Ingredients: ( makes 2 generous servings )

  • 1 slender, seedless Bottle Gourd, peeled and cut into small pieces, ( cut just before cooking or store submerged in a bowl of water to prevent darkening ),
  • 1/3rd cup of Besan/Chickpea flour,
  • 1 tbsp of whole wheat flour / Semolina ( optional but recommended ),
  • 2 tbsp + 2 tbsp of groundnut oil,
  • 1 tsp cumin seeds,
  • 1 tsp mustard seeds,
  • 1 tsp ajwain ( more if you like the flavour )
  • 1/2 tsp + 1/4th tsp Hing/asafoetida,
  • salt, turmeric powder, chilli powder, cumin coriander powder to taste,
  • 1 tsp jaggery/sugar ( optional but recommended ),
  • juice of 1 lemon, add just before serving

Method:

  1. In a pressure cooker or a heavy bottomed pan, heat 2 tbsp of oil. Add cumin and mustard seeds and let them crackle. Add 1/th tsp of hing/ asafoetida and when fragrant, add the chopped bottle gourd. Mix well. Add the seasoning to taste – salt, jaggery, cumin-coriander powder, turmeric, chilli powder. Mix well. Add 1/2 a cup of water and cook on high till the pressure builds up and for 3 more whistles on simmer, or until the bottle gourd is completely cooked.
  2. While the gourd cooks, make the dough for Ganthiya. Take the Besan/Chickpea flour in a bowl. Add 2 tbsp of oil ( you could add less but I like the texture of Gaanthiya more when I add a little extra oil ), ajwain, hing, ( adding both on the higher side adds flavour and aids digestion ), and the spices ( salt, turmeric and cumin-coriander powder ). Mix everything well, adding a tbsp of water at a time ( add water extremely carefully, a little more and the dough will be unmanageable to work with ) to bring everything together.
  3. Divide into 8 portions. Oil your hands and roll each portion into a thin strand ( keep the thickness half of the thickness you expect the Gaanthiya to be, it swells on absorbing water while cooking. ) I like taking help of a chopping board or a rolling board and using motion like rolling a chapati, to get uniformly thick strands. cut into inch long pieces.
  4. Once the pressure from the pressure cooker is released, open it, turn the heat on, and add another 3/4th to 1 cup of water. Gaanthiya absorbs a lot of water to keep the sabzi at this stage on a thinner side. Once the sabzi comes to a gentle boil, drop the Gaanthiya into the sabzi and let it simmer on low heat. Cook for about 10 mins or when the Gaanthiya doubles in size, stirring extremely gentle in between to make sure that the Ganthiya don’t stick to the bottom or to each other.
  5. Once done, take it off the heat, add lemon juice and serve with Paranthas/Fulkas or an accompaniment of your choice.
Posted in Appetisers, Recipes, Snacks, Traditional Gujarati Recipes

Tuver Lilva na Ghughra |Kachoris – Of Pigeon Peas and winters at home!

Where I come from, the Southern Part of Gujarat, Winters definitely mean a bounty of bounty of fresh vegetables. And while there are a lot of vegetables at their prime in winters, one of the most celebrated ones in Southern Gujarat is Tuver | Pigeon Peas | Tender beans from which Arhar ki Daal is made on de-husking and drying. The way Northern India celebrated Peas with Nimona and a zillion other things, we celebrate Tuver Lilva with Ghughras | Kachoris and so many myriad ways. They are slightly more cumbersome to shell than peas unfortunately and today, I still look back my memories in wonder when I remember the mounds and mounds of Tuver my mother, my grandmother and all women of Southern Gujarat demolished through in winters. I am still spoiled, although I do get Tuver in Bengaluru, it is not the same texture/tenderness as the one in Gujarat. The Gujarati Tuver is harvested at a much tender stage, has a tinier, softer bean and is not spotted. So, the way all moms spoil their offsprings, my mom still accumulates a small mound of shelled Tuver Lilva for me to carry back home, ( inspite of my numerous protests that I do get it in Bengaluru, ) every time I go home in winters! ❤ If you are reading this mom, my protests are usually pretend play, I love the Tuver Lilva you give me. Its just that I hate to think of how much time and effort it must has taken you to shell the not-so-small mound! Love you, Mummy!

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Posted in Indian Curries, Recipes, Traditional Gujarati Recipes

Ringan Shakkariya nu Shaak!

I woke up craving for something very Wintery, slightly oily today. And so I made this Brinjal Sweet potato curry which is made almost always at our Weddings, especially the winter ones. Called રસોઇયાનું રીંગણ-શક્કરિયાંનું રસાવાળુ શાક which when loosely translated means a Brinjal-Sweet Potato (with their skins on, not peeled) Curry made by Halwais/Cooks for the traditional wedding lunch feast, at our Southern Gujarat based Anavil Brahmin weddings. Served on બાજ/પતરાળા । plates and bowls made by sewing together several leaves ( usually leaves of Shaal trees, a tree of special significance in Hinduism ), this curry has a ruby red oil pooling around fat chunks of Sweet Potatoes & Brinjals mashed to make a smooth gravy. It is very uniquely seasoned too, with a hint of jaggery which gives the curry a unique dimension without making it sweet at all. Usually served with Gujarati Daal and Rice, I chose a lighter Khichdi today to go with it. Like everywhere else, Khichdi is not something consumed at auspicious events like weddings but hey, sometimes the stomach craves what it craves! 😬After the Diwali indulgence I don’t have the heart to extend my menu, but at the wedding feast, the platter will also have કેળા મેથીના ભજીયાં | Fritters made with Banana and Methi leaves mixed into Gram Flour or વાટી દાળના ખમણ | Surti Vaati daal na Khaman and લાપસી | a broken Wheat based Sweet made with ghee and jaggery. Sigh! It would have been bliss! 💕💕 But, I can definitely share the recipe here.

The image is from my own instagram account and can be found here

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Posted in Breads, Breakfast, Recipes, Traditional Gujarati Recipes

Theplas | Gujarati whole wheat flatbreads – My Way!

To say that Theplas are a favourite snack in Gujarati homes would be an understatement they are a staple. They are so easy to carry along and such favourites that Gujaratis might probably forget their medication at home but not theplas. I probably don’t need to describe them in detail, but for those who are unacquainted with Indian cuisine, Theplas are flatbreads made from a dough consisting of finely chopped or shredded vegetables ( mostly greens like fenugreek or spinach ), whole wheat flour and spices.

Methi Theplas – The dough consists of Whole wheat +  Soya bean +  Jowar ( Sorghum ) + Bajra ( Pearl Millet ) Flours.

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