White Dhokla is steamed lentil cake made with rice and urad dal. They are also called Khatta Dhoklas as they are slightly sour. These savoury cakes are a popular Gujarati snack. Gujarati’s are very fond of snacks, be it fried or steamed, and these snacks are available in shops or on carts as well. For…
Vateli Dal na Khaman is a steamed lentil cake which is prepared with coarsely ground and fermented Bengal Gram. It is special to Surat region of Gujarat. Vateli Dal is ground lentil, and a steamed cake is made from this ground lentil which is fermented. It is due to fermentation that the batter rises and…
Beetroot Poori is a deep-fried Indian flatbread made with whole wheat flour, beetroot purée and carom seeds. The Beetroot pooris are special to Uttar Pradesh which is a food hub. This state has a lot to offer and while checking on the flatbread recipes, I was tempted to try the other poori varieties too. In…
Babru is a traditional deep-fried stuffed flatbread from Himachal Pradesh, a North Indian state. Babru , the Himachali deep-fried flatbread has been on my mind since we did The Cooking Odyssey where we picked the Indian States and cooked traditional dishes. I had picked Himachal Pradesh and made Rajma ka Madra, Ambua, Nashpati ki…
Matar ki Karanji is a deep-fried savoury pastry from a Maharashtrian kitchen. It is stuffed with fresh green peas along with spices and coconut. Karanji is normally made on special occasions like Diwali or Ganesh Chaturthi. It can either be sweet or savoury. The sweet one is stuffed with dry coconut, semolina and dried fruits,…
Rava Idli is a South Indian steamed lentil cake made with semolina. It is a variation of Idli, a popular snack. This is an instant Idli and requires no fermentation. Many a time we feel like having Idlis but to make them we need to soak, grind and ferment the rice and dal. Rava Idlis…
Dudhi na Muthiya is a traditional and nutritious snack from Gujarat which is a wholesome dish. It can be served as breakfast, evening snack or even as a complete meal. Dudhi is bottle gourd and it is mixed with whole wheat flour, semolina, herbs and spices to make these Muthiyas. A soft dough is…
Anarosher Chutney / Pineapple Chutney is a deliciously sweet, slightly tart and spicy chutney, popular in Bengali homes. Anarosher is pineapple and chutney with fruit sounds strange, right? The Bongs are pro with Fruit Chutneys and they all are absolutely delicious and lip-smacking! It was perhaps 15-20 years back when I first had this…
Nadan Urulaizhangu Curry is a rustic Kerela style creamy curry made with potatoes and coconut milk. Potatoes are a hot favourite with me and trying various curries or side dishes with it always leaves me in safety. Whenever I am trying new cuisine with different veggies, I always include one potato dish. One can never…
Dal ji Kadhi is a delicious Sindhi Kadhi made with chickpea flour, toor dal, and lots of veggies. The Kadhi is tangy, spicy, full of veggies, and has a delicious flavor. Sindhi Kadhi is always made by roasting the chickpea flour, the key to a good kadhi is by roasting the flour in a…