Jaisalmeri Kala Chana| Rajasthani Black Chickpeas Curry

Thanks to the extreme weather conditions in Rajasthan most part of the year, the state’s cuisine comprises of a number of dishes using sun-dried fritters (vadi), gram flour (besan), sour curd, dried pulses and lentils. This Jaisalmeri Kala Chana recipe is also one such – dried black chickpeas are cooked and then simmered in a sour curd gravy, thickened with besan, to make this delicious confection.

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

Sattu Ka Ghol| Savoury Sattu Drink

My first brush with Sattu Ka Ghol was in Calcutta, a few years back, while on a holiday there. I was enchanted by the pale brown drink that a lot of locals seemed to be relishing, off street-side carts. It looked quite interesting, with finely chopped green chillies, onion and coriander in it.. it was only much later that I learnt that the drink was called Sattu Ka Ghol, a savoury sherbet made using roasted black chickpea flour aka sattu or chane ka sattu.

I tried making the Sattu Ka Ghol at home recently, and was super thrilled with the outcome. It turned out simply beautiful – delicious, very refreshing, just the thing you need on a hot summer’s day. And, it took me not more than 5 minutes to put together!

Sattu Ka Ghol is a supremely easy (not to forget delish!) way of getting in the several health benefits that sattu possesses. Check out the recipe, just in on my blog!

Gajar Mula Beet No Sambharo|Gujarati Root Vegetable Stir Fry Recipe

If you are looking for an easy-peasy, healthy and delish accompaniment for your meals this summer, this Gajar Mula Beet No Sambharo is it!

Sambharo‘ is the Gujarati version of a stir-fry, or a warm salad of sorts. It can be prepared using a variety of vegetables, and is super simple to prepare. The sambharo commonly makes an appearance as a part of the Gujarati thali, or is served alongside local snacks like fafda, thepla, khaman and dhokla.

This Gajar Mula Beet No Sambharo is made using the root vegetables of carrot, radish and beetroot. The very simple stir-fry that this is, it takes bare minutes to put together. Very little oil goes into it, the veggies cooked just enough to retain their crunch. The carrot, radish and beetroot meld together beautifully to create a delicious whole. What more can you ask for from a dish?

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


Azefa| Ethiopian Lentil Salad

Azefa‘ (also called ‘Azifa‘) is a lentil salad that hails from the exotic land of Ethiopia in Africa, a place I have always dreamt of visiting. Made with different kinds of lentils by different people, this is one of those salads that is simple yet hearty and extremely delicious. The addition of mustard powder is a must in Azefa, which gives it a proper punch.

I recently made Azefa at home for an evening snack, using brown lentils (our very own sabut masoor or whole masoor daal), and it was a huge hit. This Ethiopian Lentil Salad takes just a few minutes to prepare, once you have the ingredients ready, and is super-duper delicious! What’s more, it is oil-free, gluten-free, vegan and protein rich – perfect for weight watchers and diabetics who are looking for a healthy snacking option in between meals. This Ethiopian Lentil Salad is definitely something you must try out too!

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

Kadala Paruppu Thogayal| Chana Daal Chutney

I made a Kadala Paruppu Thogayal or Chana Daal Chutney recently, and it was a big hit at home.
Chana daal is a sort of binding agent in most chutneys, whereas a vegetable usually is the star ingredient. However, in this Kadala Paruppu Thogayal, chana daal is the primary ingredient. Can you imagine just how protein-packed it would be? A simple dish to prepare, the chana daal makes it super flavourful!
Check out the recipe, just in on the blog!