It would be a tough task for me to choose a favourite from the Gujarati cuisine. I have a soft corner for the state’s food, and love most of what it has to offer. However, khaman definitely ranks high up there, amidst the top Gujarati foods I adore.
Today, I present to you the recipe for Instant Khaman, an easy one that you can go to in a pinch, which does not require any soaking or fermentation. I learnt this from a Gujarati family friend of ours years ago, and it never fails to yield soft, fluffy, delicious khaman.
Do check out the recipe on my other blog, along with some tips and tricks that I’ve learnt along the way!
If you’ve grown up in India, particularly in the north, I’m sure you have fond memories associated with Kala Khatta. I am no exception. As a child and then as a teenageer and young adult, I used to adore the sweet and sour Kala Khatta, which typically had a hint of spice to it. I still have a soft spot for it. 🙂 However, did you know that the Kala Khatta is traditionally made using jamuns aka java plums?
Here’s how you can make some very lovely Kala Khatta syrup at home, using the jamuns or java plums that are in season right now. This is one recipe you must absolutely try out!
Love Rajma Masala?
Here’s presenting my simple pressure cooker version of Rajma Masala, tried and tested to yield a super flavourful dish every time you make it. Once you have the rajma soaked and ready, executing this recipe is a breeze.
I use minimal spices in my Rajma Masala and absolutely no cream, but the pressure cooking ensures that it still turns out creamy and delicious. Pair it with steamed rice, jeera rice, pooris, rotis or parathas – this is a pleasure to eat any which way!
Check out the recipe, just in on my other blog.
Celebrations are in order!
The Foodie Monday Blog Hop group that I am part of has turned 200! Quite a big achievement this is, an occasion that warrants a special recipe. So, here’s presenting to you – Pineapple Kesari Bhat, aka Sheera or Rava Kesari.
Pineapple Kesari Bhat is a version of sheera redolent of ghee and fruit that you will come across in several restaurants across Bangalore. It surely is a gorgeous thing, something you must definitely try out, especially so if you love pineapple.
Check out the recipe, just in on the other blog!
It is jackfruit season!
Jackfruits are available aplenty these days, a fruit whose gorgeous golden kernels I love to bits. I also love cooking with the seeds of the jackfruit, and present to you today one of my most favourite dishes using them – Pala Kottai Sambar or Tamilnadu Style Jackfruit Seeds Sambar.
Pala Kottai Sambar is a heritage Tamilnadu delicacy, somewhat of a ‘lost recipe’. It is considered quite the delicacy in the Tamilian households that still continue to make it, and why not? The nutty seeds of the jackfruit lend themselves beautifully to the tangy, spicy sambar, a heavenly treat when mixed with some piping hot steamed rice and ghee. So good you don’t even need a curry or any other accompaniment to go with it!
Check out the recipe, just in on my other blog!