Undhiyu is a traditional Gujarati dish made with different vegetables especially during winter season. The dish is made with different root vegetables, beans and cooked in simmer with fenugreek dumplings (methi muthia). Ever since I tasted Undhiyu for the very first time when my Gujarati friend made it for a potluck, I’ve been wanting to make it. Unable to wait for the recipe from my friend I tried this recipe from bhavnaskitchen, it’s not exactly Want to know more about this recipe?
Good things come to those who wait…..and this recipe has done its due diligence in waiting to be published. I made this wonderful recipe as a side for Kashmiri pulao (recipe here) long time back and I’ve been wanting to post the eggplant side dish but didn’t get the right opportunity. Now that I’m still on the hunt for my dslr I’m using my saved recipes as pictures are more appealing than the ones that Want to know more about this recipe?
I love complicated foods, there’s something commendable when you can follow a complex recipe and be rewarded with a great taste its like finding your way through a giant maze. On a similar note, there’s something very comforting in making simple foods. This recipe is as simple as you can get, yet they taste so good they out shine some of the elaborate dishes. Poori with Shrikhand is considered a festive dish in Maharastrian and Want to know more about this recipe?
Shrikhand is a very popular sweet dish made with strained yogurt in Maharastrian as well as Gujarati cuisine. It’s generally served as a side for pooris or breads. Many of the Gujarati dishes are slightly sweet to taste as jaggery or sugar are added to appease the sweet tooth even in savory dishes. Shrikhand is usually garnished with saffron, cardamom powder and assorted nuts to give a nice crunch and rich flavor to this other Want to know more about this recipe?
Many of my Indian friends come from different parts of India and with so much diversity I’m fortunate to be exposed to be multiple facets of the rich Indian culinary. This recipe comes from special friend, Geeta who happen to be an expert and has a good hand with the whims and wham of cooking healthy, yet delicious meals.When I wanted to cook something from Andhra (a Southern State of India) I was preparing myself Want to know more about this recipe?
I often make pav bhaji for weekend snack/early dinner. When I was looking at other street foods from Maharashtra I stumbled upon the recipe for Misal Pav and I was sold just by its name. I had to try but since I didn’t have the white peas the original recipe called for, I substituted it with soybean (a healthier version). Misal in Marathi (the language spoken in Maharashtra, India) means “mixture” and often interchangeably used Want to know more about this recipe?
We celebrate Ganesh Chaturthi in the month of September for the year 2012. Ganesha Chaturthi, the great Ganesha festival, also known as ‘Vinayak Chaturthi’ or ‘Vinayaka Chavithi’ is celebrated by Hindus around the world as the birthday of Lord Ganesha. It is observed during the Hindu month of Bhadra (mid-August to mid-September) and the grandest and most elaborate of them, especially in the western India state of Maharashtra, lasts for 10 days, ending on the Want to know more about this recipe?
No, its not a tongue twister, nor am I trying to baffle you. And don’t you dare try to pronounce it unless you’re a Bengali or familiar with this dish. I tried over 10 times gave up and started referring this dish to Bengali sweet and that’s how its gonna be referred by me. Now, don’t be withdrawn by its name, the taste of this sweet is just out of the world. My kids and Want to know more about this recipe?
That’s it. I’m done trying to make dhokla from scratch, that’s what I tell myself and to my husband when ever I try it. Grrrrrrrrr!!!!!! I hate it when I don’t get recipes right and I just can’t sleep over it. Some recipes are just not for me. No matter how hard I try or how many times, it just doesn’t turn out right. I think I would win even the most persistent race and Want to know more about this recipe?
I’m the only person with sweet tooth at our house. Needless to say I can easily put on weight and have to work double the time to lose a pound. It takes mountains of will power and power pep talk by my conscious to put a tight restrain to keep my sweet tooth under control. Oh my!!! you’ll have no idea what kind of cajoling and ballooning imaginations I create about myself to keep my Want to know more about this recipe?