Perfect to pack for lunch box, kid friendly, lauki thepla or lauki chapathi
01/18/2019 7:27:05 PM vindhyadesai
As I mentioned in my post, bharwa karela posted a few days back, karela and lauki are one the most used vegetables in India. They are staples, nutritious and healthy. But how do we disguise these vegetables in this age of fast food seeking people. A simple lauki sabzi or lauki dal will not sell and it will remain as cooked. Lauki thepla or paratha is one easy way to hide lauki and kids will love it! By the way, this is healthy recipe #5 in this series.
Knead usual chapathi dough with grated lauki and here I have added roasted ground groundnuts. It enriches the flavour and it goes very well with lauki. Lauki has a soft velvetty texture and groundnuts impart nuttiness and texture to these delicious lauki thepla. Feel free to add jeera, ajwain by slightly pounding them. ... “Lauki Thepla | Lauki Paratha | Sorekayi Chapathi | Lauki Recipes”
Soft, loaded with fibre and nutrition, perfect to pack for lunch box, sabsige soppu paratha
09/26/2018 9:22:53 PM vindhyadesai
Today we are back with one more kid friendly, lunch box recipe from FOI. Sabsige soppu paratha or dill leaves paratha makes an excellent paratha to pack for the lunch box. These parathas do not have filling, the dill leaves are mixed with the atta and kneaded into a dough. They are then rolled out like plain parathas by folding them triangles.
As sabsige soppu paratha does not have any filling it does not turn soggy either. But the biggest advantage by far is you can feed kids some nutritious dill leaves which they generally tend to avoid. Dill leaves are rich in Vitamin A and fibre. ... “Sabsige Soppu Paratha | Dill Leaves Paratha | Paratha Recipes”
Healthy & nutritious, turmeric ginger pickle, bright coloured achar with some simple spices
09/03/2018 10:37:48 PM vindhyadesai
In Indian cuisine, turmeric plays a very important part. The bright yellow coloured root is usually available in the form of a powder which is used as a spice in cooking. ‘Curcumin’ the main nutrient in turmeric is a known anti-inflammatory agent. Turmeric root is also a very useful cooking ingredient, it can be used in soup broths, chutneys or in this turmeric ginger pickle (haldi adrak achar).
Turmeric ginger pickle is nothing but chopped raw turmeric and ginger root pickled with salt and lemon juice. I have added saunf here to give it a Gujarati tinge and it works very well in this turmeric ginger pickle. Always ensure to make pickles in a clean and dry environment. Sterilise the containers in which you will store the pickle. ... “Turmeric Ginger Pickle | Haldi Adrak Achar | Pickle Recipes”
Flaky & delicate jaggery based sweet, Gujarat special gur papdi or sukhdi
07/10/2018 8:41:38 PM vindhyadesai
Gujarat is well known for its special sweets especially laden with ghee and milk. The drool-worthy sweets are simply to die-for! The variety of sweets prepared and consumed is mind-boggling. Simple everyday sweets are also a must, a piece or two with a meal, sounds very inviting. Gur papdi or gol papdi or sukhdi all names of the same sweet.
Gur papdi is nice and simple, it has whole wheat flour (atta), jaggery, desi ghee of course and some dry nuts if desired. It gets ready very quickly but it is a delicate sweet. It is flaky, so make it with love and care! Either way whether you are able to make the papdi or not, it will taste good. ... “Gur Papdi | Gol Papdi | Sukhdi | Sweet Recipes”
Moist, succulent, airy, tangy with delicious tadka, Gujarati special instant khaman dhokla
08/26/2017 7:36:53 PM vindhyadesai
Gujarat, is the land of super delicious snacks, dhokla, khandvi, fafda etc. Khaman dhokla is the most famous of all dhoklas and is a common dish in Gujarati cuisine. It is a unique dish, it is relatively low in calories and is steamed.
The khaman (tadka + masala) on top of khaman dhokla is what adds the most flavour. The texture and body of course comes from the moist, succulent dhokla itself. It is a complete dish. It is generally served with fresh mint chutney or sweet imli chutney. ... “Khaman Dhokla | Snack Recipes | Gujarati Recipes”
Soft, filling, light methi theplas, a Gujarathi staple
09/23/2016 9:32:14 PM vindhyadesai
Theplas are Gujarathi masala/spicy rotis made with light spices, vegetables or greens like methi/fenugreek leaves. Theplas have simple spices like fennel/saunf and the dough is kneaded with a little yogurt which makes them soft. Adding methi leaves makes them extra tasty and flavourful. These are one of the most portable dishes, they are easy on the stomach, have very less oil yet soft and filling. They are kid-friendly and this will definitely make them like and eat their greens. Make this for picnics, travel, lunch box or even for a light dinner. More homemade parathas/bread/rotis on FOI. Theplas are best served with pickle and yogurt or a raitha. ... “Methi Thepla | How to make methi thepla?”
Light, creamy mango and yogurt based dessert
05/29/2016 2:11:50 PM vindhyadesai
Aamrkhand or mango shrikhand or aam shrikhand is a mango and yogurt based no-cook dessert. It’s the mango season! Mango the king of all fruits makes this dessert very special. It is light and creamy and the mango flavours ooze through from the dessert. If the mangoes are sweet only a little sugar will be enough to cut through all the flavours. Saffron is added for enhanced flavour and gives a deep colour to shrikhand. Hung curd or yogurt separated from all the whey is used to make aamrkhand. I also love making kesar elaichi shrikhand. Aamrkhand is generally eaten with puris or just as dessert. ... “Aam Shrikhand | Aamrkhand | Mango Shrikhand”
Tangy, creamy yogurt based gravy with sweet notes
05/24/2016 8:51:36 PM vindhyadesai
Kadhi is a yogurt/curd based dish made using besan(chickpea flour) to thicken it into a gravy like consistency. Besan also prevents yogurt from splitting when it is heated. Yogurt can be sour or sweet, it depends on the type of Kadhi you are making. Yes, there are various types of Kadhi that are made in India. Almost every state has its own type of Kadhi, from the Punjabi version which has pakodis to Rajasthani Kadhi which is not as sweet as Gujarati Kadhi. Then there are more variations from South India like majjige huLi from Mysore/Bangalore, majjige paladya made in North Karnataka, Mor Kulambu from Tamil Nadu. There are so many variations and every version is very comforting.
Gujarati Kadhi is sweet because of the sugar or jaggery. You can make this in a jiffy after a long day and feel comforted on a cold winter night or a hot summer evening. Kadhi has cooling properties, it is known that it prevents formation of phlegm and can be eaten for dinner as the yogurt is cooked.I generally serve this with ‘rotlis’ (rotis with ‘L’ are Gujarati rotis or phulkas smeared with desi ghee) or plain steamed rice. ... “Gujarati Kadhi”