Need: Ghee - 1 cup Milk - 1 cup Powdered Sugar - 1/2 cup Chickpea flour - Chanaa no lot - 1 cup Almonds - 1/2 cup Pistachios - 1/2 cup Chaaroli - 2 tbsp Cardamom - 2 tbsp Fenugreek flour - 1/2 cup Gundar - Baavad no - 1/2 cup Method: Mix milk, ghee and chana no lot. Mix it well and set it aside to make it coarse and a little crunchy Then use a sieve and strain this flour On low heat roast this mixture. Once it starts browning turn off the heat and add the roasted gundar Add t

This is one of my mother in law's fun recipes, we love having this on a cloudy or rainy day and I hope you get to enjoy it as well! This recipe uses a lot of great spices, the key to any great meal! Keep your spices organized with this Zero-G wall spice rack. Don't like your spices in a wall? Tuck them away in a drawer with a 4-Tier Spice Drawer Organizer, or this super cute mini 4-Tier Wrack from Wayfair! Need: 1/2 cup diced Zuchini 1 cup shredded cabbage 1 cup shredded ca

This is a super easy recipe and our go to for Breakfast and sometimes even as a meal. Need: 1 cup rolled oats, soaked for 10 minutes in water 1 cup Besan or chana flour (chickpea flour) 1/2 cup Yogurt - Dahi Vegetables of your choice diced or shredded, we use: 1/2 cup bell peppers diced (different colors) 2 cup chopped spinach 1/2 cup shredded carrots 1/2 cup chopped green onions 1/2 cup chopped cilantro 1/2 cup diced onions 2 tsp salt 1 tbsp minced ginger 2 tsp minced green

by Kesar Patel Ingredients: * 1/4 cup Coconut Milk (thicker version) * 1/4 cup Cinnamon flavor unsweetened apple sauce * 1/2 cup Coconut oil solid - soft * 1 and 1/4 cups light brown sugar packed * 2 tsp vanilla extract * 1 tsp baking soda * 1/2 tsp salt * 2 cups Vegan chocolate chips/chunks or for the Pistachio Cardamom version 1 cup small pieces of cashews and pistachios and 2 tsp of Cardamom * 2 and 1/3 cups All purpose flour for Regular version - for GLUTEN FREE use 1 cu

If you grew up in a Gujarati household you know what this vegetable or beans are. Many family members outside of India love growing this in their backyard so they can have this goodness fresh out of their gardens. The actual beans inside it have a distinct taste and especially the way this shaak is prepared. Papadi can be green or purple, long, short, small beans and large beans. There is one in particular that is called Surati Papadi and Vaalor Papadi. Cleaning and preparing

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

My journey with the milks in the United States has been an interesting one. No I am not allergic to milk and I enjoy the taste of it however the way its made here and sold here is something I am uncomfortable with. If I can get raw milk everyday I wouldn't mind drinking milk as the store bought milk even the organic ones have so many additives and the way the cows are treated is something I can't fathom so I avoid dairy as much as I can. . ☕ This Vegan Chai after trying so m

This recipe is inspired the recipe from @myvegetarianroots as she introduced us to these amazing tofu and beet rotlis. . Need: For 12 Rotlis * 1 cup Quinoa flour (I like the Bobs Redmill Brand) * 1/4 cup Oat flour * 1 tbsp rice flour * 1/2 - 1 cup Pureed spinach or beets * 2 tsp Salt * 1/2 cup silken tofu * 1-2 tbsp of Oil of your choice (we like avocado oil) * Keep some loose Quinoa flour to help roll out the rotis * To roll out the rotis you will need a rolling pin and a fl

This is an easy go to recipe in our house and some days I pair it with these sweet potato fries or regular fries. . Need: For Tofu Scramble: 1 Extra Firm Tofu pack 2 tsp Ginger minced 2 tsp Garlic minced 2 tsp Green chilies minced 1 tbsp Soy sauce 2 tsp Sriracha sauce 1 tsp salt 2 tsp Turmeric 1/2 medium finely chopped onion 1 finely chopped large tomato 1/2 finely chopped green Bell Pepper 2 tbsp finely chopped Cilantro 1 tbsp Oil of your choice (we like Chili Garlic oils

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

Bhaakhari and Rotli are staple in any Gujarati home. Basically Bhakhari is rotli's sister but a little thicker and more crisp. ⁠These are the flat tortilla like breads you would find in a Indian household but not naan as naas is all made with all purpose flour. . One of the things I was afraid of when I was advised to be Gluten free was the flavor, I figured I would have to eat everything that tasted like card board, bland and boring as most everything that was delicious had

Khaman Kakdi This Gujarati dish originates from the state of Maharashtra. ⁠ ⁠ Did you know that until 1960 states of Gujarat and Maharashtra were part of one bilingual state - Bombay state? ⁠ ⁠ In 1956, the movement known as MahaGujarat Andolan started that eventually led to a separate state of Gujarat for all Gujarati speaking folks. There are many families in Maharashtra who are Gujarati and are fluent in both languages and vice versa for the Marathi families living in Guja

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

Peanut Butter Blossoms: (Inspired by Bettycrocker) Ingredients: 1 cup granulated Sugar 1 cup Packed brown sugar 1 cup creamy peanut butter 1 cup Vegan butter melted 2 flex eggs 3 cups all purpose flour /Maida 1 1/2 tsp baking soda 1 tsp baking powder 2-3 tbsp regular Cane Sugar 7 dozen Hershey’s kisses (individual kisses) Method: Hear oven to 375F. In a large bowl mix 1 cups of granulated sugar, brown sugar, baking powder, baking soda, and 3 cups of flourAdd the wet ingredien

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,

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