Vatana Ni Kachori Chaat| Making Chaat From Matar Kachori

Winter is, slowly but surely, settling in in Bangalore. And one of the things that is synonymous with winter, for me, is the piping hot, home-made lilva kachoris that I grew up eating in Ahmedabad. With a gorgeous pigeon pea (fresh tuver) and/or fresh green peas (vatana), these kachoris had the power to brighten up a gloomy winter’s day – they still hold the same magic for me.

When the Foodie Monday Blog Hop team decided upon #ChaatsForDiwali as the theme for this week, I instantly knew that I had to make use of the fresh green peas that have begun to appear in the markets of Bangalore. The making of green pea kachoris aka Vatana Ni Kachori, and subsequently converting them into a chaat, came naturally.

So, here’s presenting to you Vatana Ni Kachori Chaat or Matar Kachori Chaat! Deep-fried, sinful, chatpata gorgeousness – that is this chaat for you. This beauty surely deserves to find pride of place in your Diwali party. Try it out, and I’m sure you will fall in love with it too!

Check out the recipe, just in on my photo blog!

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Mug Nu Pani| Moong Bean Soup

Growing up in Ahmedabad, Gujarat, Mug Nu Pani or a thin soup made with whole green moong beans used to be the antidote to any and every ailment. It was advised for everything from broken bones and fever to general weakness and a broken heart. No wonder Mug Nu Pani spells out comfort food, heartiness and recovery to me! I love Mug Nu Pani, sick or not. It has saved my soul several times over, growing up, and still continues to do so.

To the uninitiated, a thin moong bean soup might sound very meh and uninteresting. Let me quickly assure you that this soup is anything but meh. At least, the Gujarati style of preparation makes this soup far from bland and dull. Mug Nu Pani is, in fact, quite a delicious soup, one choc-a-bloc with nutrition. It works wonders for the aged and infirm, growing children, and those who need a pick-me-up on a gloomy day. It isn’t very difficult to make, either.

Now, let’s check out the recipe for Mug Nu Pani aka Moong Bean Soup, the way a Gujarati neighbour or mine taught me to make it!

Gujarati Dalwada| Mixed Lentil Fritters

Right about now, the weather in Bangalore is perfect for deep-fried goodies – cloudy but bright mornings, followed by short showers in the evening. I absolutely had to dish up some Gujarati dalwada, one of my most favourite fried snacks!

If you have never had Gujarati dalwada before, you must absolutely try them out right away. They are so delightful – crunchy from the outside and soft on the inside, beautiful in taste. I have grown up eating them on rainy days and, even today, I cannot think of monsoon without thinking of these beauties. A newspaper cone full of these dalwadas, served with some fried green chillies and salt-soaked thinly sliced onions, spells out B-L-I-S-S to me.

Here’s a tried-and-tested recipe for delicious Gujarati dalwadas, the way a friend of mine taught me to make them!

Cheese & Chutney Corn On The Cob

Corn on the cob is a hugely popular snack across India, one you will find being sold on the streets almost everywhere. The most common way to eat it, though, is boiled or char-grilled, with a generous dose of salt/chaat masala/red chilli powder and lemon. Today, I present to you a different way of eating corn – Cheese & Chutney Corn On The Cob.

Check out the recipe, just in on my photo blog!

Pattarveliya| Patra| Gujarati Steamed Colocasia Leaves

Gujarati-style Pattarveliya aka Patra is a steamed snack made from the heart-shaped leaves of the colocasia plant. A delicious sweet and salty and spicy and tangy gram flour mixture is spread on these leaves, which are then rolled up and steamed. These rolls are then cut and tempered with a generous amount of mustard, freshly grated coconut, sesame seeds and coriander. Deliciousness! This is quite a healthy snack, too, to boot!

Check out my latest blog post for a step-by-step guide of how to make Gujarati-style patra. In my post, I have tried to demystify the process of prepping these leaves (which just needs a bit of practice and patience, anyway!). Do read and let me know what you think of it, will you?

Bread Rolls| Bread & Mixed Vegetable Cutlets

Eid is just around the corner! Here’s wishing good times to all those who are celebrating! 🙂

Today, I present to you a recipe for Bread Rolls or Bread & Mixed Vegetable Cutlets that you can make for Iftaar, the routine breaking of the fast during Ramzaan. You can also make these on the occasion of Eid, a hearty and nutritious vegetarian snack, a snack that I have happy memories of.

Check out the recipe, just in on my photo blog! 🙂

Street Food Journey In Ahmedabad

The latest post on my photo blog is a little attempt at demystifying the beautiful thing that Gujarati food is. It is an account of some of the street food that we tried out on our recent visit to Ahmedabad. Of course, that is not all there is to Gujarati food – I have barely scratched the surface! These just form part of the proverbial iceberg!

Do check out the post, here!

Rasawala Kala Chana Nu Shaak| Gujarati Black Chickpea Curry

Rasawala Kala Chana Nu Shaak is an utterly delectable Gujarati-style black chickpea curry, a beautiful medley of flavours. It is sweet, it is spicy, it is salty, it is tangy. It makes for just the perfect accompaniment to rotis and parathas, and goes well with dosas and steamed rice as well. When Shantaben, a Gujarati neighbour of ours, taught me how to make this Rasawala Kala Chana Nu Shaak, I was amazed by its simplicity. How can a curry be so simple, yet so delicious, I wondered. But it was just that – beautifully simple, elegant and absolutely scrumptious.

Check out the recipe, just in on my photo blog! 🙂

Discovering The Prickly Pear (Cactus Fruit/Findla) In Ahmedabad

When the husband and I set out to attend the International Kite Festival 2018, on our recent visit to Ahmedabad, little did we know that we were going to make a foodie discovery!

It was at the kite festival that I spotted these prickly, pretty pinkish-red fruits displayed in a basket. I was drawn in, and absolutely had to go and find out what these were. Soon enough, I gathered that these were the fruits of the wild cactus – called ‘Findla‘ in Gujarati, often referred to as ‘Cactus Pear’ or ‘Prickly Pear’ – and… they are very much edible!

Check out my post about the Cactus Pear aka Findla or Prickly Pear, on my photo blog!

 

Gujarati Kadhi Recipe

We are quite the kadhi-loving family. A well-made cup of kadhi makes our day. We love most versions of kadhi – from the non-sweetened Gujarati one and the South Indian more kozhambu to the Himachali rehru. Making kadhi is always the preferred way to use up any leftover curd in the house.

Today, I am going to share the recipe for another version of Gujarati kadhi, sweetened with jaggery or sugar. This is a very simple dish, rendered full of flavour thanks to the assorted spices that go into the tempering. This Gujarati kadhi makes for a beautiful accompaniment to phulka rotis and sabzi, with khichdi or plain steamed rice.

Check out the recipe, just in on my photo blog!