Wheat, corn and chickpea flour bhakhri (multigrain crispy Indian bread)

Bhakris are crispy and  slightly salty and can be eaten with any curry. It’s a traditional Gujarati bread often served with  a curry and  khichedi.   I love making different versions of crispy Bhakhris.  These Read More …

Beetroot Thepla

When I was informed that Feedspot have selected my blog – Give Me Some Spice as one of the Top 100 Indian Food Blogs on the web  my friend Daksha was the first one to Read More …

Review post – Frozen Fenugreek and fresh Aubergine curry (methi ringna nu shak)

Today’s challenge by Darren Rowse on the ProBlogger Challenge Group was to  create a piece of content that is a ‘review’.  This challenge follows on perfectly from yesterday’s post as it gives me an opportunity Read More …

Multigrain Muthia or Steamed Dumplings

Muthias are steamed spiced dumplings made with vegetables and a mixture of flours. The most common vegetables used are fenugreek, spinach, cabbage or marrow. You can also use left over rice instead of the vegetables. Read More …

Tadka Dall

Who doesn’t love a good dall? We make dalls regularly as they are so healthy and also quick to make.  Some of you probably know that I have recently started to teach Indian Vegetarian cooking Read More …

Bhakhri with carom seeds

Bhakhri is a crispy slightly salty almost biscuit like Indian bread which can be eaten with any curry.  It’s salty and crispy and tastes good hot or cold.   I  have posted a recipe for Read More …

Chapatis or fulka rotlis, rotis or Indian bread

Chappatis or fulka rotlis, rotis or Indian bread are made from wheat flour and eaten with most Indian curries.  Different Regions of India have their own unique style of making chappatis.  In Kenya, the locals Read More …