It’s the weekend and can’t be bothered to cook? And disappointed with takeaways and supermarket ready meals …OR not much money left at the end of the month!! Let me tell you that just 2 potatoes Read More …
Chapatis or chappattis are usually made from wheat flour and eaten with most Indian curries. Different Regions of India have their own unique style of making chapatis. In Kenya, the locals make them big Read More …
I usually use white cabbage for making sambharo, muthias and rasiya muthiyas but never make cabbage curry (kobi nu shak). Whenever I think of Kobi nu shak- I remember my bhabhi (SIL) who used to Read More …
Khichedi is a popular comfort food for a lot of Gujaratis. It’s light but filling too and can be eaten with a curry or yogurt. In the village, my parents grew up – it was Read More …
I have seen a lot of recipes with Quinoa and I was keen to try some recipes with it as it is highly appreciated for its nutritional value; its protein content is fairly high –though not Read More …
I have seen a lot of recipes with Quinoa and I was keen to try some recipes with it as it is highly appreciated for its nutritional value; its protein content is fairly high –though not Read More …
Memories of helping my mum make these satpadi pooris were making me quite emotional as she used to make them so lovingly every Diwali. The puris do take a bit of practice but once you Read More …
Dall Dhokli is an all time comfort food served with rice in most Gujarati homes on cold days. The dall is usually made hot and spicy but also with lemon or tamarind and jaggery added Read More …
I love sweet peppers in a salad, sandwich or a curry. The lovely colours and the flavours also look appealing. They are an easy vegetable to prepare and cook. My recipe for masala stuffed peppers is here. This Read More …
I wrote my recipe for traditional kachoris a couple of years ago. The recipe for making these kachoris is very similar but I have used slightly different ingredients. I used sprouted green mung beans, dehusked mung Read More …
