Thepla or Gujarati Methi (Fenugreek) Lasan (Garlic) na Theplas using millet, chickpea flour and wheat flour is very similar to making other Indian breads such as parothas and chapattis. The only difference is the combination Read More …
Hot and spicy Kachori is my favourite. Kachoris can be made with lots of different fillings but I usually make them with mung dall. This time, I decided to make them with a variety of Read More …
I love the taste of new potatoes whether they are just boiled, fried or in a curry. I made New Potato Curry when I had some visitors over Easter. It turned out to be favourite Read More …
Mung beans are considered a very auspicious lentil for the Gujaratis. It’s probably because they are green which is considered a lucky colour for the Gujaratis. They are used in their uncooked Read More …
Garbonzo beans are also referred to as chick peas, chole or chana and are a good source of proteins. They come in two or three varieties. The most popular are the fairly large white chick Read More …
There are loads of Indian breads such as rotis, naans, parathas, puris etc. which are served with curries. Some of the breads are fried in oil or ghee, some cooked on a tawa (griddle) and Read More …
Gathia (often called ganthia), especially lamba (meaning long) or pata (meaning chunky) gathia and Jelebi are a traditional Sunday breakfast for a lot of Indians. The salty gathia and syrupy sweet jalebis make a perfect Read More …
What is Ondhwa or Hanvo? Ondhwa is a savoury lentil cake. It’s one of those dishes all East Africans love making as it’s one of those easy to make one pot meals which can be Read More …
Most families tend to buy a variety of bread whist shopping and find that it either starts to go stale or gets very dry and hard and it ends up either in the bin or Read More …
Bateta Pawa is a dish often served in India as a breakfast dish in Gujarati homes. I usually make them as a quick snack. This one was made with potatoes, flaked rice and sweet corn Read More …
