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!

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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! πŸ™‚

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! πŸ™‚

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! πŸ™‚

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!

The Sabarmati Riverfront, Ahmedabad, And Glimpses From the Flower Show 2018

Today, the Sabarmati Riverfront in Ahmedabad is a major attraction for tourists and locals alike, a weekend hot-spot. It is a lovely, lovely place, perfect to spend a few hours in. It has something to offer everyone, a well thought-out, well-constructed space. On our recent visit to Ahmedabad, I must say, I was stunned to see just how beautiful the riverfront looked.

However, this has not always been the case. The Sabarmati, not long ago, used to be murky, dirty, not the sort of place that tourists would like to frequent. Read all about the transformation of the Sabarmati, just in on my photo blog! While you are at it, do catch up with some visuals of the Flower Show 2018 we visited at the Sabarmati Riverfront!

Mula Ni Bhaaji Nu Shaak| Gujarati Radish Greens Curry

I can’t resist a good bunch of radish greens when I spot them at the vegetable vendor’s. More often than not, I end up making this Gujarati Mula Ni Bhaaji Nu Shaak with them.

This shaak is a huge favourite at home, making for just the perfect accompaniment with rotis and kadhi or daal. The sugar (or jaggery) used in this dish balances out the slightly bitter taste that radish greens possess, as does the gram flour. It is such a simple thing to make too, something that gets ready in a jiffy!

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

Bhavnagari Marcha Nu Athanu|Instant Red Chilli Pickle

I have often waxed eloquent about just how abundant and beautiful winter produce is. Our recent visit to Ahmedabad happened to be in the middle of winter, when the vegetables and other seasonal produce was all over the markets, at their glorious best. We had our fill of them, of course, and even managed to bring some back home to Bangalore.

I picked up some gorgeous, bright red chillies while in Ahmedabad, locally called ‘Bhavnagri marcha‘. Though these chillies are largely used to make stuffed pickles, I didn’t do that. Instead, I used them in a North Indian-style pickle, Bhavnagari Marcha Nu Athanu. The family loved it to bits! The pickle disappeared within mere days of the making, and I am pretty sure I’m going to be making it many more times!

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