This was one of the first sabjis my mum-in-law had made for us, and ever since, has been one of my all time favorites!
A must try!
One of the most simple, delicious and a typical Gujarati sabji. My transition from a Maharashtrian family to a Gujarati family was so much easier than I had expected it! Of course, food played a major part in easing my way through! I didn’t know gujju food would be so simple, innovative and delicious, that I was glad I married into a gujju family! This was one of the first sabjis my mum-in-law had made for us, and ever since, has been one of my all time favorites! A must try! This is, hands down one of my all time favourite snacks! I have read and seen so many posts about the amazing monsoon rains in India, that I couldn’t help but think of a nice cup of masala chai and what better snack with it than Bhakarwadis.
Though, no one can beat Chitale's Bhakarwadis, I really wanted to give them a try, and also make them in a healthier way. This recipe does call for a bit of efforts, but the results are absolutely rewarding! I really enjoyed making this, and even more, feasting on it with a nice cup of masala chai. Hope you enjoy it as much as I did! My mum-in-law makes it the tastiest, and I have tried my best to get any closer to how her sabji turns out. Another simplest, quickest and tastiest gujju recipes. And yep, once you read the recipe don't pop your eyes with surprise at the typical 'secret' gujju ingredient. Trust me, it adds a whole different flavour to these sabjis. This is my husband's favourite sabji with freshly baked rotlis and ghee. Do give it a try this way. Bon Appétit Very weirdly and entertainingly, I was the only kid who would love this green leafy vegetable, and would ask for it all the time! This has been an all time favorite! A typical Maharashtrian Dish, which is made for any special occasion, like weddings, or festivals. The nice soft texture of the puréed vegetable, with crunchy peanut and coconut slices, and a nice filling soft bite of Channa dal, with a stunning combination of sweet-sour-and-spicy makes it a dish liked by one and all. Buying and handling Colocasia Leaves is a bit tricky. They should not be too big and rough to touch, or any other color but green. Few shades of yellow on the leaves is ok. But make sure they are not too mature, as they contain a high amount of sodium crystals which won’t even dissolve after cooking them in a pressure cooker. The worst is, if you end up consuming any vegetables / fries made of such leaves, they can irritate your throat a lot. Hence, caution needs to be maintained while choosing the right leaves. Even if you end up eating the high sodium leaves which irritate your throat, quickly have a banana and that should do the trick to soothe it. A gorgeous, mild preparation which goes great with rotis and rice. Hope you like it as much as I love it. In spite of its bitter taste, I have always loved bitter gourd. Especially fried slices of bitter gourd with dal-rice. Absolutely delicious! And I have been trying to find a way to get Mitul to have it once a while too.
In one of the Kerala Recipe Books, I came across this recipe, and had to make it right away. The coconut and the onions definitely tone down the strong bitter taste of the gourd. And that trick worked perfectly with Mitul, as he loved this dish. Tastes amazing with simple curd rice and fish fry. Last year, during the peak of monsoon season, my husband and I spend the most amazing 10 days in Alapuzza, Kerala. And lucky us, our holiday happened during Onam.
We had heard a lot about Kerala cuisine, but never had had the chance to relish it. Our holiday gave us THE perfect opportunity to do so. What a delicious combination of ingredients to end your meal with! Nothing and absolutely nothing can go wrong with the combination of coconut milk, mangoes, bananas and any other tropical fruits.
My adventure of trying different and interesting dishes, got me to relish this one. About 4 - 5 years back on one of my Manila flights, I happened to taste the 'Tapioca Mango' Pudding, and what a beautiful blend of tastes that I still remembered it! And as I got the most delicious alphonso mangoes recently, I had to try my hand at this. We don't get tapioca pearls in the middle-east easily, the best and the closest substitute to it is sago pearls. A simple, quick and wonderful tropical dessert with a perfect blend of tropical fruits and the thick vanilla sago pudding, can be served warm or chilled. In our college, during quantity food production practicals (Hotel Management course. In quantity cooking 15 of us had to cook a 6 course meal for the whole college, around 400 people in 3 hours), this was one of the first recipes we had made, and I have loved it ever since. Superbly simple and a quick recipe, with a stunning taste! It can be had simply by itself or with aachaar too. Have it with simple dal and rice, and you wouldn't want to stop eating it! Bon Appétit There’s something so tasty about South Indian food, that even when you are very full, it makes you keep wanting for more.
Amazingly simple, fresh ingredients make such beautiful, delicious dishes! This is one of them. I have always had 3 - 4 extra servings of this chutney whenever at a South Indian restaurant, and always wondered how do they make it so delicious! The recipe couldn't be any simpler than this. A very quick recipe and absolutely heavenly! One of the simplest, quickest and tastiest gujju recipes. Learnt this one too from my Mum-in-Law. And yep, once you read the recipe don't pop your eyes with surprise at the typical 'secret' gujju ingredient. Trust me, it adds a whole different flavour to these sabjis. This is my husbands favourite sabji with freshly baked rotlis and ghee. Do give it a try this way. Bon Appétit One of the best and THE tastiest Maharashtrian dishes! One really needs to have the stomach for spicy curry to even think of enjoying this, because that is the main element of this delicious curry. It's a traditional curry from Kolhapur (Maharashtra) which is also very famous for its ''Kolhapuri Masala''. If the curry isn't layered with a blood-red chilli powder and oil tempering, then it ain't done!! I remember, on our every trip to Kolhapur, there is a small kiosk called ''Fadtare Misal'' which serves THE best and THE spiciest misal pav there, and we would always always go there for breakfast, eat like hogs and suffer from indigestion and acidity for the next 2 days! That's what I mean by, you can't stop eating it even once you are full! A very very simple, and an amazingly delicious invention. Got this recipe from my aunt, who, no one can beat at, in making this dish. My husband is a gujju, and for someone who is used to eating all his vegetables with at least 1 tablespoon of sugar, for him this dish is like a quick trip to hell and back! But he too relishes it completely, without fearing the consequences. I still have to get him to have this without adding any sugar to it! Hope you like it as much as we love it. Bon Appétit! My mum-in-law is an amazing cook. She can make anything delicious out of the simplest and least number of ingredients.
All the chutneys that she can whip up are absolutely delicious! This is the one that is permanently stocked up in the fridge. If any guests drop in at home, a quick fix of dhoklas and this chutney is a perfect snack! It also tastes very delicious if used for making sandwiches or even any parathas. This is a very simple and delicious recipe, and tastes very different from any typical coconut chutneys. Definitely give it a try! |
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