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! 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 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. On one of our canoeing rides, our guide, Anil, was very kind enough to invite us to his house for the Onam celebrations. Anil, Jayanti and Anandu ; one of the simplest, and the most down to earth family, who lived it king size with whatever they earned everyday or managed to fish out of the lake..... Our delicious lunch that day had Vendekka Varathathu, prawns fry (caught in the lake RIGHT outside the house and tossed on to a pan!), parippu curry, avial, riace and poppadums. I have never tasted anything so soo delicious! Ofcourse, cooking them on wood-fire gives it the best smoky taste, but apart from that, the combination and proportions of spices was just perfect! I had to get all the recipes from Jayanti and definitely try them out! Hopefully I have made some justice to Jayanti's expertise. Bon Appétit 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 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 husband's favourite sabji with freshly baked rotlis and ghee. Do give it a try this way. Bon Appétit 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 Before getting into the hotel management course, I had never ever thought of cooking cauliflower in curd. Had such a prejudiced opinion about it, even before I had tasted it! In our college, during quantity food production practicals (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 best and the most popular recipes we had made, and I have loved it ever since. Trust me, its one of the tastiest inventions ever! Completely cooked in curd and sautéed till its dry. An amazing crunch in the cauliflower and a nice tangy curd taste makes it such a beautiful dish! A must try! Bon Appétit During my college days, I did go for 2 foreign language classes, and in the free time in between, I would go and spend an hour at one of my aunt's place, whose house was close to my classes. I would always request her to make this for me almost every day, as no one made it better than she did! What a simple and absolutely gorgeous sabji. I would always have this with a sweet mango pickle and freshly made, hot rotis and ghee. What bliss! The beauty of this dish is that for the kind of taste it has, it takes less than 10 minutes to make it! A must try! Bon Appétit The other day, I had a bit of fresh methi leaves left, not enough for parathas or a sabji by itself, so thought of trying out something different. Not exaggerating, but this has become an at least-once-a-week-must-have sabji now. It is like soul food. Mash it a little, add some lemon juice have it with freshly made rotis and ghee, with of course onions on the side. Through the meal we didn't speak a word! The sabji is capturing. Definitely a must try! Bon Appétit |
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