Gujarati Khichdi

Blogging Marathon# 49: Week 1/ Day 1 Theme: Weekend Brunch Recipes Dish: Gujarati Khichdi My theme for the first week of this month’s marathon is ‘Brunch Recipes’. Brunch should be hearty and filling, but not too filling that it is going to make you take an early afternoon nap. Also since we are skipping breakfast to eat brunch, it should be nutritious enough to keep you going and charged for at least 3~4 hours. With all those in mind, here’s a one pot dish that is sure to keep you full and energized until the next meal. Being a south…

Dhokli nu Shaak (Gujarati dish for ICC)

For this month’s ‘Indian Food Challenge’, Valli gave us a fairly easy dish to make. It is a delicious yogurt based gravy that has besan cakes dunked in it. The minute I saw her announcement, I mentally made a note to make it, but slowly time flew right by and then this morning I saw Valli’s email that her ICC post is up. It was only then I realized that I almost forgot about the event. Thankfully I had all the ingredients on hand and my husband is travelling, so I can have a field day with yogurt based dishes…

Amiri Khaman (Split Chickpea Squares)

Blogging Marathon# 47: Week 1/ Day 3 Theme: North Indian Starters Dish: Amiri Khaman I think my geography is a little dicey but I have a pretty good idea of Indian geography. I know where each state of India is located and I promise that I know this even before I did A-Z Indian states marathon. I’m surprised that most of the people from the North are so confused about the 4 south Indian states. They think everyone from the south is from Chennai and no the hindi movie ‘Chennai Express’ does not help even a little bit. So anyway…

Bajra Methi na Thepla (Pearl Millet/ Sajjala Thepla)

I’m sticking with the theme of the week, All about Millets and made these theplas with bajra flour (pearl millet flour) and methi. This year I planted only a few greens in my backyard because with the India trip I didn’t want the plants to suffer while we were away. I harvested most of them and gave some away to family and friends. I had half a pot of methi leaves that needed to be used up. I bookmarked this recipe from ‘India: The Cookbook’ by Pushpesh Pant. I borrowed this book from the library, but had to return it…

Mohanthal for ICC (Gujarati Besan-Mawa Burfi)

Valli picked a simple and delicious Gujarati special sweet for this month’s Indian Cooking Challenge (ICC). I am a big fan of burfis/ fudges because they are easy to make and don’t need too many ingredients. Today’s burfi is a Gujarati special and is made with besan, mawa/ khoya, sugar and nuts. This sweet is very simple to make and can be done in less than an hour. Only complicated thing involved is to know when the burfi reaches the right consistency. I took it out of the pan a few seconds early and the burfi didn’t set and was…

Gujarati Gathiya for Indian Cooking Challenge

For this month’s Indian Cooking ChallengeValli and Vaishali wanted us to make a very famous Gujarati snack, Gathiya/ Gathia. Gujarati gathiya are very similar to janthikalu, but the texture is totally different. Gathiya are crispy and crunchy when you bite into them, but just melt in your mouth when eaten. To get that melt in the mouth texture, baking soda is dry roasted until slightly charred and then added to besan and other spices. Also generous amount of oil is added to the dough which helps to get the texture. Enjoy as snack with a cup of tea