DAL BATI Dal Bati is a common delicacy from Rajasthani / Marwadi cuisine but popular in Gujarat, Maharastra, Uttar Pradesh, Madhya Pradesh as well. This traditional Rajasthani delicacy is a combination of Bati – a wheat flour baked balls and Dal – a mix dal preparation with spices and served with Churma (wheat flour dessert)…
PARUPPU PAYASAM (MOONG DAL PAYASAM)
PARUPPU PAYASAM( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of…
DHOKLA (KHATA DHOKLA )
DHOKLA When we hear word Dhokla ,we can visualize a delicious ,spongy famous Gujarati snack. This popular Gujarati snack has spread it’s popularity world wide. Along with thepla and khakhra, dhokla is also the brand ambassador of Gujaratis.Basically, dhokla is prepared from feemented batter of rice and lentils. There are many variants in Dhokla. Apart…
KUNAFA MODAK
KUNAFA MODAK Kunafa is a sweet made with vermicelli in numerous Arabic countries especially during Ramadan. This sugar soaked and tasty recipe will surely give you some sweet cravings. If your mouth is already watering, then check the recipe. This is my take on the traditional kunafa recipe. I have prepared Kunafa modaks for Lord…
SITAPHAL BASUNDI (CUSTARD APPLE BASUNDI )
SITAPHAL BASUNDI(CUSTARD APPLE BASUNDI ) Basundi is an Indian milk based sweet dish prepared by thickening milk. Basundi is more popular in Gujarat, Maharashtra, Andhara pradesh, Telangana, Tamilnadu and Karnataka. It is very similar to North Indian Rabdi. Sitaphal Basundi is delicious fruity version of plain Basundi. Preparation time: 15 minutesCooking time: 30 minutesServes: 2…
LEHSUNI UDAD DAL
LEHSUNI UDAD DAL(GARLICKY BLACK GRAM ) Black gram and split black gram are one of the most commonly consumed pulses in South Asia. They are not only a rich source of protein but also contain vitamin B, Iron, Frolic acid, Calcium, Magnesium and Potassium in a good quantity. They are not only a source of…
NO ONION NO GARLIC GRAVY ( JAIN GRAVY )
NO ONION NO GARLIC GRAVY (JAIN GRAVY ) Jain vegetarinism is practiced by the followers of the Jain culture and philosophy. It is one of the most rigorous form of spirituality motivated diet on the Indian sub continents and beyond.The Jain cuisine vis completely vegetarian and excludes root and underground vegetables such as potato, onion,…
CHENA MOHANBHOG
CHENA MOHANBHOG Mohanbhog is a popular Bengali sweet, it is especially prepared for the Janmashtami celebration. There are two types of Mohanbhogs. One is prepared from semolina and other is prepared from chena ( paneer ). Today, I have prepared the Chena Mohanbhog with little change from the traditional recipe. Preparation time: 30 minutesCooking time:…
CHICKPEA KEBAB IN PEANUT TART
CHICKPEA KEBAB IN PEANUT TART A kitchen is a laboratory for housewives to show their culinary skills. As a responsible housewife, mother and wife, I try to ensure that the food prepared in my kitchen is tasty and healthy. As Paryushan is going on, I prepared a Jain gourmet delicacy and the result is before…
RASIYA MUTHIYA
RASIYA MUTHIYA (RICE DUMPLINGS IN GRAVY) This super yummy dish is favourite of Gujaratis, which is made from leftover rice. This melt in mouth dumplings can be one pot meal. We jains consume it during Paryushan (religious Jain festival) & tithi days when we are not allow to have green vegetables. Ingredients:1 cup leftover rice4 tbsp…
DOLLOPS BY DIPA 