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#WhyDoWe Tell me you are Desi without telling me you are Desi... Rotli no dabbo - Roti dabaa⁠ ⁠ I remember when we spent our summers in my Dada's house in the small village, there were no rotli no dabbo because they only made fresh rotlis, and we ate what we ate and shared the rest with the workers. There was no need to store them. In the city where we lived, it was necessary to have a container with a lid to keep the rotis fresh and warm. My mom had a round, stainless steel

The first time I got my period, my best friend Aditi and I were going up the stairs at school. She said to me, "I think you sat on something, you have a little stain on your uniform". I moved my palm across it to shake whatever was stuck to my skirt and saw that my fingers had blood on them. We looked at each other and knew what this was, we ran to our teacher and told her what happened. I went to an all girls school in India so in our sewing class the teacher had showed us h

by @laviextraordinaire Loving this recipe collaboration with Pankti @laviextraordinaire. She is an amazing momma of two with a love for cooking and sharing her passion. Here is her Chanaa Methi Pickle recipe: Making a pickle is really a step-wise approach. This one is not an instant pickle so it takes time to get the final product, but trust me it's very easy and delicious. The best accompaniment to your rotis, puris and everything. Ingredients - 1 large mango (or 2 small man

Bell Pepper Sabji Need: 2 large Green Bell Peppers 2 large Red bell peppers 2 tbsp oil (yes this one takes oil but the chanaa no lot will soak it all up) 1tsp Cumin seeds (Jeeru) 2tsp minced Garlic 2tsp minced Ginger 1tsp Dhaanaa Jeeru (dry coriander powder) 1tsp Haldi (Turmeric) 2tsp Red chili powder 2tsp or more salt based on your taste 1tbsp Chickpea flour (Chanaa no lot) 1tbsp roasted peanuts grounded (Sekelaa singdaanaa no bhukko) 2tsp Sesame seeds (Tal) 1tsp Poppy seeds

What if I tell you, Gluten Free folks can also enjoy this Gujarati Treat?⁠ .⁠ 🔆 GOR PAAPADI - Gluten Free⁠ .⁠ I grew up eating Sukhadi and did not know about Gor Paapadi's existence until I got married. They are similar and different. This is normally made with wheat flour, ghee and gaud.⁠ .⁠ 🔆⁠ .⁠ When you get to go to India next time and are traveling around Gujarat be sure to go to Mahudi and visit the Jain temple there because the "SUKHADI" Prasad there is really good a

Ingredients 1 cup water ¾ cup vatana dried white peas½ cup onion finely chopped¼ cup cilantro finely chopped2 tbsp oil1 tsp ground coriander thana jeeru1 tsp garam masala1 tsp red chili powder½ tsp turmeric½ tsp mustard seeds½ tsp lemon juice½ tsp cumin2 whole cloves salt to taste The Ragda 3 potatoes boil,peeled and mashed¼ cup bread crumbs2 tbsp cilantro finely chopped1 tsp lemon juice1 tsp cumin1 tsp ground coriander thana jeeru½ tsp garam masala ½ tsp red chili powder½ ts

Basundi is a rich and delicious Gujarati dessert especially popular during the festive season. As we enter the cool and crisp Autumn weather, Ayurveda advises us to change our eating habits to fit the season. This season is governed by Vata, the elements of air and space.  Just as the air becomes cool, dry, and windy in our external environment, the same happens in our inside our body. If imbalanced, we may find ourselves more forgetful, restless, with insomnia, constipation,

Methi- Fenugreek Methi na thepalaa, methi na dhebraa, muthiya, khaakharaa, gaanthiya, biscuit, and more are words you have heard if you grew up in a Gujarati family. It is used in every form possible. Dry (Kasoori methi), fresh green leaves, dry leaves, powder form and seeds. By itself it is bitter but cooked with other flavors it gives you the balance and flavor in your food. Health benefits of this special plant are many. In India, women drink methi-infused water after givi

Magas in Russia is a small capital town for republic of Ingushetia. Magas is the name of a royal family in Venice, Italy and Magas in Gujarati is a type of mithai (sweet)/ Difference between Magas, Magas Methi, Udadiyu methi paak, Besan ki barfi, Chickpea flour fudge is that they are all different variation of this dense sweet and rich sweet: Roasted Coarse chickpea flour(channa no lot), sugar and ghee some mix in mawa or khoya or little bit of milk, almonds, dates, pistachio

Kadhee for 4 people Need: 1 tbsp of sourcream 2 tbsp of Yogurt 1 tbsp of grahm flour / chanaa no lot 1 tsp of cumin 1 tbsp of ghee 1 tbsp of ginger minced 1-2 tsp of salt 1/2 tsp of turmeric powder or fresh turmeric minced 1 tbsp of pigeon peas blended 1 twig of curry leaves 1 tbsp of chopped cilantro Method: Take a small pot mix in the grahm flour with the yogurt and sour cream, use a hand blender to mix. Take a small pot and put the ghee and cumin seeds, once they pop add t

Milk and Cardamom Recipe Need: 1 cup chickpea flour (besan/chana no lot) 1/3 cup onions, finely diced 1/2 tbsp minced ginger 1 tsp green chile paste 3 tbsp cilantro (spinach if you’re not a fan!) 1/2 tsp ajwain/carom seeds 1/4 turmeric 1/4 red chili powder 1/4 tsp ground cumin 1/4 tsp ground coriander 1 tbsp dried fenugreek leaves (optional) Salt to taste Method: Whisk in 3/4 cup of water with the above mentioned ingredients. The mixture should be slightly thicker than crepe

Recently one of our live class student said, “Koro thoyh”? when I asked them how do you say in your family “What happened?” Others said, “Shu thayu?” Many were confused at the first students’ response. That student speaks Kutchhi at home. Kutchh is a western region of state of Gujarat in India which neighbors the Sindh region in Pakistan, thus these two languages Sindhi and Kutchhi are similar. Kutchhi is a mix of Gujarati, Punjabi and Marwari (Rajasthani dialect). As with qu

No matter how westernized one becomes, if you hail from a Gujarati lineage chances are you know what gathiya, khakharaa, Fafada, Chevdo is. You may call it hot spicy mix, snacks, munchies but you know what I am talking about. These are Gujarati snacks eaten in most gujarati households made of variety of fried Besan(gram flour) or wheat flour treats with peanuts, coconut, potatoes, raisins and other spices. Most gujarati snacks sound like you are about to attack someone….. gat

Traditional Gujarati thali (plate) has a variety of foods. It has two to four different types of shaak (curries), athaanu (pickles), papad, mithai (sweet), farsan(savory treats), rice, rotli (tortillas) and other goodies. However on a daily basis most Gujarati households have shaak and rotli or rice with either daal (soup made with split grains) or kadhee (buttermilk cooked with gramflour and spices). Daal is normally made with tuver daal and rice is cooked with just salt. Ho

Papadi no Lot by Priyanka Patel (Gluten Free and Vegan) This is a great snack most Gujarati folks love. If there is a picnic, beach party or Garba(folk dance) event you are bound to find this easy and tasty Gluten Free and Vegan snack Need/Ingredients: 1. 1 Bowl Rice flour 2. 1 Bowls of Boiling water 3. 1 bowl room temp water 4. 1tsp Ajmo 5. 1tsp Jeeru/Cumin 6. 1.5 tsp salt 7. 1 tsp Baking Soda/ Kharo 8. 1tbsp of Olive oil 9. 2 tsp Sesame seeds 10. 1.5 tsp leelu marchoo/green

Khaman: (Yellow savory sponge cakes) by Gita Patel Gluten free (Can be made Vegan) 1. 1 cup Chanaa ni daal 2. 2 tbsp Greek Yogurt/ or for Vegan Option use 2tsp Lemon Juice 3. 2-3 green serrano peppers 4. 1tbsp minced ginger 5. 2tsp salt 6. 2tsp Eno/Baking Soda mix 7. 1tbsp Olive oil + 1tbsp Olive oil for vaghar 8. 1tsp mustard seed/Rai 9. 2tbsp chopped Cilantro for garnish. 10. 1tsp of Asofetida(Hing) 11. Steamer or a medium pot with a daatharo or small stainless ste

Jeera Rice (Gluten Free) Need: 1. 1 cup Basmati Rice 2. 2tsp Cumin seeds 3. 2 bay leaves 4. 1 tbsp Ghee (Purified butter) 5. 2 1/4 cup of Water to cook the rice with. 6. 1.5 tsp of salt Method: 1. In a small pot add the ghee on medium heat 2. Once it heats up add the cumin and let it brown for 2-3 minutes 3. Add the bay leaves and brown them for 30 seconds. 4. Add the rice and let it brown while stirring it for 2 minutes 5. Add the water, salt and cook on medium heat for 5-6

For 4 People For stuffing: 2 large Potatoes boiled 1-2 tbsp Dabeli Masala from the Indian store 1 tsp Tamarind Paste 1-2 tsp Dhaanaa Jeeru 1-2 tsp Salt (according to taste 1-2 tbspRoasted and crushed Peanuts 1 tsp Garlic Mix all of the above to form a patty like mixture For sides: 4 tbsp of chopped Cilantro 3-4 tbsp of chopped Onions 3-4 tbsp chopped Tomatoes 3-4 tsp chopped Green Chilli 1 cup Pomegranate seeds (A Must) 1 cup fine Sev 4-8 Hamburger buns For sides: 1 tbsp G

Matar Paneer: (Peas and Paneer curry) by Dipti Patel (Gluten Free and Vegan) This is one of the easiest and tastiest Matar Paneer recipes in my opinion. Many of my Waldorf friends have enjoyed this when my children were part of the Waldorf School of San Diego for years. This is traditionally not Vegan however the last few years I have made it Vegan and I will include that as well. For 4 full servings Need/Ingredients: 1. One large onion diced (Dungadi/Kaando) 2. 6 Medium toma