#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

Instant pot Undhiyu Prep time: 5 minutes Cook timje: 15 minutes Total time: 20 minutes Serving size: 6 People ⁠ Recipe by Zheel Patel of Zheelicious Ingredients: 2 Pack of frozen Undhiyu mix 1 ½ tomatoes, chopped 4 green chilies, chopped 1 inch ginger, grated 1-2 tbsp oil 3 whole cloves 1 stick cinnamon ½ tsp mustard seeds (rai) ¼ tsp asafoetida (hing) 2 tsp cumin coriander powder (dhana jeeru) 1 tsp turmeric powder 2 tsp red chili powder 2 tsp undhiyu masala 1 tsp amchur pow

Ingredients - 1/2 cup Jowar flour 1/2 cup Besan flour (I used coarse one, but even regular besan is fine) 1/2 cup Rice flour 1 1/3 cup Ponk (sorghum grains) 1/4 cup Green garlic frozen or fresh (can be replaced with 3 garlic cloves) a handful of cilantro 4-5 green chilies 1-inch ginger 1 tsp Ajwain 1 tsp Lemon juice 1 tbsp Sugar Salt to taste 1 tsp Coarsely crushed black pepper A pinch of Turmeric powder and hing 2 tbsp oil 1 tsp Eno (Fruit Salt) + 1 tsp hot oil Method - In a

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

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

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

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