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 mangoes), chopped into uniform pieces 1 cup Achar/Pickle masala/athana no sambharo (any brand is fine, easily available in Indian grocery stores) 2-3 tbsp methi seeds  1/2 cup dried chickpeas (Kabuli chana) 150 ml of mustard oil 2 tsp salt 2 tsp turmeric powder Method - Peel and Chop the mangoes (peeling the mangoes is optional) and mix them with 1 tsp each of salt and turmeric water and keep it aside for overnight. Because of the salt, lots of water will be drained from the mangoes. Next day, collect all the water drained. Use that water (or fresh new water with 1 tsp each of salt and turmeric powder) to soak the chickpeas and methi seeds for 24 hours. Arrange the mangoes in a single layer on a paper towel to dry up. Leave them like that for 6 or so hours. They should feel somewhat dry to touch. Also, use a fresh paper towel to pat them dry and store in the refrigerator until the chickpeas and methi seeds are ready. After the chickpeas and methi seeds are properly soaked, keep them aside in a single layer to dry as well for 4-6 hours. Heat mustard oil on low heat. Do not let it boil, once it's hot, just switch off the flame and let it cool for at least an hour. While the oil is cooling, use a fresh paper towel to pat dry again. We really make sure there is no moisture otherwise the pickle gets spoiled quickly. Mix both the mangoes (from the refrigerator) and the chickpeas with methi seeds in a big bowl. Add the achar masala and mix thoroughly. Fill this mixture up in a wide-mouthed jar big enough to hold all the mixture. Press down to make sure there's some space on top, or else use two jars. Add the cooled mustard oil from the top, keep mixing in between, so all the pieces are coated well. Make sure to leave around 1 inch of oil on top, so the pieces all remain soaked beneath the oil. Notes - The pickle will taste better in some days because the oil will have a chance to soften up the pieces and the flavors blend well. If done properly, this should stay good for 8-12 months, cannot guarantee if it will last that long though. Quantities can be doubled if you want more of it. Looking to learn more about Gujarati culture and language? Start learning here! https://www.learngujarationline.com/store Sign up for my email list to always stay informed on new recipes, language opportunities, and more! #recipe #Gujarati #learnGujarati #Gujaratischool #Gujju #Gujaratitraditions #Gujaratifood #Gujaratitreat #cooking #food #GFGujaratifood #Indianfood #IndianPickle #pickle #ChanaaMethinuAthaanu

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 (khas khas) Method: Dice the bell peppers in small chuncks In a medium pan, add the oil on medium heat and add Jeeru Once popped, add the bell pepper and roast them without covering the pot. Add the garlic, ginger, and all the spices besides ground peanuts, Sesame seeds and Poppy seeds Once the bell peppers start loosening up a little add the flour and mix well in the oil and let it bubble a bit, once it browns a little Add the remaining 3 ingredients of Peanuts, sesame seeds and poppy seeds, Stir some more and take it off the heat. Enjoy! Want to learn more about Gujarati language and culture? Check out my shop and sign up for my email list below! https://www.learngujarationline.com/store #GF #GlutenFree #recipe #Gujarati #learnGujarati #Gujaratischool #Gujju #Gujaratitraditions #Gujaratifood #Gujaratitreat #cooking #food #GFGujaratifood #Bellpeppers #nuShaak #Indianfood

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 and know this will not be gluten free at all. ⁠ .⁠ 🔆⁠ .⁠ My mother in law is known for the soft and delicious Gor Paapadi she makes and as she is stuck in India with the quarantine stuff going on, one of the things I miss is her GF Gor Paapadi and Magas. Fear not though her sister, my Masi sasu has my back and she makes this for me as well. So blessed to have these women in my life. ⁠ .⁠ 🔆⁠ .⁠ You can find this Gluten Free Gor Paapadi recipe on our blog. Click the link in Bio to get the recipe. ⁠ .⁠ If you are Gluten Free what do you miss the most?⁠ .⁠ ⁠Recipe: 1 cup Chanaa no lot (Gram flour) 2-3 tbsp Ghee 2-3 tsp Milk 2-3 tsp Sesame seed 1/2 cup Jaggery (gaud/ gor) 1 tsp Fennel/ Variyadi powder 1 tsp Cloves / Laving powder Method: In a small pot add the ghee and chanaa no lot, roast this flour stirring frequently till it browns. Add the sesame seeds and stir and roast some more Add the jaggery or gor and continuously stir until all of the gor melts on medium to low heat. Add the fennel and cloves powder. Spread the mixture in a stainless still or parchment covered plate. Add or sprinkle the milk to make it a little soft Let it cool for a little bit and use a butter knife to make pieces. Let it cool some more. and enjoy. Want to learn more about Gujarati language and culture? Check out my shop https://www.learngujarationline.com/store #GF #Glutenfree #recipe #Gujarati #learnGujarati #Gujaratischool #Gujju #Gujaratitraditions #Gujaratifood #Gujaratitreat #cooking #food #GFGujaratifood #GorPapadi

How to make a Desi Chai Vegan! My journey with the milks in the United States has been an interesting one. 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. . ☕ After trying so many different milks and alternatives, this Vegan Chai is the best one yet and we love it. I don't miss regular milk in this one at all and if you are looking for an alternative try this out. Need: 1. 1 cup water 2. 1/2 cup oatmilk (I like this brand from Trader Joes) 3. 3/4 cup Almond Milk ( This one is great because its clean, just almonds and water) 4. 1-2 tsp of Chai leaves (patti, my favorite is Vaagh Bakari brand) 5. 1 tsp of Sugar if needed more 6. 1 tsp of Chai Masala( You can buy this in a store or make your own) 7. 2 tsp minced ginger. Method: 1. Boil water 2. Add tea leaves 3. Add Sugar 4. Add Chai Masala 5. Boil some more 6. Add oat milk, boil and then right when you are about to turn off the stove add the ginger and almond milk and turn it off. (Be sure not to boil with ginger, the milk will separate, you can skip the ginger step completely if you like) 7. Enjoy your Vegan Chai! #chai #recipe #vegan #drink

The year 2020 will be most remembered for the epidemic of Corona Virus - Covid 19. This lockdown and quarantined time is necessary and it is helping lessen the spread of this virus that is taking down so many lives. This new way of living is challenging for all of us and especially for those who relied on human contacts and connections to make their days more meaningful like the elderly family members. Home schooling is no fun for many of us as this is new and we are adjusting and learning as we go. We use hand sanitizers and wear masks to prevent spreading and catching the virus. We eat and eat a lot. . It seems all I have doing these days is cooking and eating:). I love how boredom brings out some wonderful ideas and explorations. I have looked and looked for things to do and here is what has helped me to continue learning and being entertained with more Gujarati while I am locked down at home. I have created this list so it will be of help to people of all ages and abilities. Some may not want to look at the screen and they can listen to audio books and podcasts, some may like visuals and may want to watch entertaining and educational shows or movies. Not all resources are in Gujarati however they are historical and spiritually relevant to all desi folks. *Watch: Gujarati: 1. Lage raho Gujjubhai (Nātak(play) on Shemaroome) 2. Jalsaa karo jayantilaal (Nātak on Shemaroome or Youtube) 3. Parnelaa ne puchhi juvo (Play) 4. Gujjubhai e gaam gajavyu (play) 5. Gujjubhai ni golmaal 6. Bas kar bakulaa 7. Gujjubhai banyan dabang (My favorite) 8. Gujjubhai the great (movie) 9. Kevi rite jayish (Movie) 10. Saptapadii (Movie) Hindi: 1. Devo ke dev Mahadev (These shows are in Hindi and can be found on @hotstar) 2. Siya ke Ram (Hotstar) 3. Paramavtar Shri Krishna (Zee) 4. Ramayan (Amazon Prime) 5. Vighnaharta Ganesh (Sonyliv) 6. Mahabharata (Hotstar) 7. Gujarati Nataks Like all of Gujjubhai series (Shemaroomeusa) 8. Gujarati movies *Online Gujarati reading resources for adults: 1.Matrubharati.com - You can read many ebooks and there are audio options available for books for those who want to listen to them. 2. Akshanaad.com - 3. Readgujarati.com 4. Sivohm.com 5 .Pustakalay.com 6. Gujarati magazines to read and subscribe: Chitralekha.com and Gruhshobha.com * Podcast in Gujarati for kids: 1. Books that speak and choose the Gujarati story, they also have Marathi and Hindi books 2. Youtube has many stories online *Reading books you can get on Amazon in Gujarati: 1. Saraswatichandra 2. Jai Somnaath 3. Satya naa Prayogo by Gandhiji 4. Ek Yogi ni Atmakathaa by Paramhans Yoganand 5. Manvi ni bhavaii 6. Vevishaad by Jhaverchand Meghaani 7. K.M.Munshi books on Krishanavatar 8. Othaar 9. Aakhet 10. Kajal Oza Vaida (any of her books are a great read) 11. Bhaagya naa bheru * My YouTube is one of the best resources for music and songs. 1. Bhajan play list: Here is a link to my favorite Gujarati and hindi spiritual songs on Youtube. Stay safe! #pandemic #quarantine #covid #codi19 #coronavirus #safety

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 flat surface if you don't have the "aadani" or the "Paatlo" * You can choose to put ghee on it or not. #roti #recipe #glutenfree #spinach #roti

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 or Oilive oil) * Remove the excess water from the tofu by squeezing it out in the sink. * In medium size skillet crumble the tofu in it and on medium heat let the water evaporate for 5-8 minutes. Goal is to get the tofu as dry as you can. * Remove the tofu on paper towel to get whatever remaining water out. * In the same skillet on medium heat, add the oil, ginger, garlic, onions, bell peppers, stir then add green chilies, salt, turmeric and cook for only 1 minute then add the tofu, mix well add the soy sauce and sriracha sauce. * Turn the heat off and add the tomatoes and Cilantro at the end. * I normally make this and save it in the fridge for 4-5 days and it stays good in an air tight container For Grilled Cheese: * Choose bread of your choice * Vegannaise (Vegan Mayo) * Shredded Pepper Jack cheese * Maggie hot and spicy sauce * Ketchup and you are good to go. Melt the cheese on the bread on a skillet and on the second bread spread veganaise and add scramble like shown above cook till the cheese is melted and put it together! #recipe #foodfriday #tofu #eggs #grilledcheese

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 tsp salt The Pattice 1 cup sev thin or nylon sevcilantro chutneysweet tamarind chutney chili powdercilantro Optional toppings Instructions For Ragda Soak the vatana (dried white peas) overnight or for at least 6 to 8 hours. Drain the vatana (dried white peas) and add 2 cups of water into a pressure cook for 6 whistles. Allow the steam to escape before opening the lid. Heat the oil in a large sauce pan, add the mustard seeds cook until fragrant. Next add the onions and sauté over medium heat for 2 minutes. Add the cooked vatana (white peas) and sauté on a medium for 1 minute. Add all the spices from the section above "radga", mix well and cook on a medium flame for 2 to 3 minutes, stir continuously and add the water. Simmer on low med/low heat and stir occasionally. For Pattice Combine the potatoes, spices and breadcrumbs in a bowl and mix well. Divide the mixture into 10 equal portions and shape each portion into a flat round. Heat a griddle or pan with ½ tbsp of oil and cook the pattice, cook on both sides making sure there golden brown. Assembling and serving Place 2 golden brown pattice on a serving plate and pour about ¼ of ragda over it. Sprinkle some sev, drizzle the chutneys and garnish with cilantro. Serve immediately and enjoy! Notes I used my instant pot to save time on cooking the vatana (dried white peas). I did soak them over night (habit I can’t seem to get rid of). Cooked it on HP for 30min an natural release.You can boil the potatoes and vatana all in the instant pot at the same time. I have two separate stack able containers that I put in IP.Make the pattice filling the night before to save time or cook the vatana (dried white peas) and potatoes the night before.You can make the pattice in advance and keep it warm in the oven until your ready to serve to keep them nice and crispy. #recipe #cooking #RagadaaPetish #instantpot

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 either wheat (ghaoo) or Medaa (all purpose flour). On and off I have been GF now for 10 years now. I say on and off because I don't have celiac disease and have gluten sensitivity so I have often abused that privilege. I have tried different doctors and healers to see if I can tolerate Gluten but the truth is my Gut just feels better without it so now I experiment to make regular food gluten free so I can enjoy flavors and tastes.⁠ .⁠ .⁠ This tikhi bhkhari came to be after I fell in love with my quinoa GF rotis. This is made with same ingredients however I have added a few tbsp of Chanaa no lot (chickpea flour along with some Rice flour) to make them crunchy. It also has a lot of spices to bring the flavors I enjoy.⁠ . Recipe: . Need: 1 cup quionoa flour 1/4 cup Chanaa no lot (Chickpea flour) 1/4 cup Rice Flour 1 tbsp Oil of your choice 2 tsp Salt 1 tsp Sugar 1 tsp Hing (Asofetida) 1.5 tsp Cumin powder (Jeera) 1.5 tsp Corrainder powder (Suka Dhaanaa) 1.5 tsp Turmeric (Hadadar) 1.5 tsp Chili powder (Laal march) 1/2tsp Citric acid (Limbu naa phool) 1/2 - 1 cup Hot water. Method: Mix the dry ingredients first then mix well and add the oil, add the water and knead the dough. Let it sit for five minutes. Roll it like roti with extra quinoa flour to help with it, keep it a little thicker. Roast it like roti however you don't have to put them straight on the heat, just turn and press it down to cook and roast it. I use this flat pan to cook mine which I love. Once cooked keep them in a tight container other wise they will harden and become crisper. #recipe #TikhiBhaakhari #glutenfree

This super easy and fast potato curry is a popular in our house. Normally on the days I make Daar bhaat (another Gujarati staple), I make this with it. . . Need: 3 large Red potatoes 1 tsp Salt 1 tsp Turmeric (Hadadar) 1 tsp Red chili powder (Marchu) 1 tsp Coriander powder (Suka dhaana) 1 tbsp Coconut oil (you can use any oil you like) 1/2 tsp Mustard seeds (Rai) 1/2 tsp Cumin seeds (Jeeru) Method: In a non stick (to get them nice and crunchy) pot add oil. Add mustard seed and cumin seeds Let them pop then add salt and turmeric Have diced potatoes with peels ready and washed/soaked in water to preserve the color Once the seeds pop and you add turmeric and salt add the potatoes and stir to get the yellow color Cover the pot on high heat for 2-3 min, stirring in between Remove the lid, reduce the heat to medium and stir then let it cook for another 4-5 minutes ( I like mine crispy so I cook them a bit longer) Before you turn the heat off, add red chili powder and coriander powder and stir and turn off the heat. Simple as that, I like this with raaitu (Yogurt dip) #recipes #raaitu #BataakaanuShaak #fast #10minutes

Tuver Totha is famous in the city of Mehsana, Gujarat. Tuver Totha is made throughout the winter and especially for Makar Sankranti/Uttarayan. This is an all-time favorite dish in Hetal Deasi's home! This dish was introduced to her by a close college friend. This dish is loaded with protein and also gluten-free, vegan and plant-based! If you want to add in carbs, you can eat it with any type of bread, roti, or rice. The recipe can be garnished with onions, tomatoes, cilantro, green garlic, sev, and pomegranate! Happy and Healthy Eating! Tuver Totha Recipe - Pigeon Pea Beans Curry Makes: 4 servings Prep: 20 minutes Cook time: 40 minutes Recipe by Hetal Desai @myvegetarianroots Ingredients: 1 cup Uncooked Dry Pigeon Pea Beans soak overnight for at-least 8-10 hours which will double in quantity 1 cup Finely Chopped Onions 1 cup Finely Chopped Tomatoes 1 cup Finely Chopped Fresh Green Garlic (frozen green garlic will work also) ¼ cup Peanut Oil (use more for authentic taste) 2 tsp Salt1 tsp Chopped Green Chilis (spicy chilis) 1 tsp Grated Ginger 1 tsp Minced Garlic 1 tsp Cumin Seeds 2 tsp Red Chili Powder 1 tsp Turmeric Powder 1 tsp Garam Masala 1 tsp Cumin Powder 1 tsp Coriander Powder ½ cup Chopped Cilantro 2 Whole Dry Red Chilis Instructions: Wash and soak 1 cup of whole dry pigeon pea beans in warm water over night or for at-least 8-10 hours. If using an instant pot for boiling, cook with 4 cups of water, 1 tbsp of oil and 1 tsp of salt on high pressure for 25 minutes and let the pressure release naturally for 10 minutes. Release the rest of the pressure manually. The beans should not be mushy or not be too hard. If using Indian style pressure cooker, cook with 4 cups of water, 1 tbsp of oil and 1 tsp of salt. Do 5 whistles on high heat and 5 whistles on medium heat. Let the pressure release naturally. The beans should not be mushy or not be too hard. Heat ¼ cup of oil in a deep wide pan. Add cumin seeds and 2 whole dry red chilis to the oil and let it cook for a minute or 2 until the seed colors turn slightly brown. Once the cumin seeds are cooked well, sauté chopped ginger garlic green chilis until the raw smell of garlic goes away, making sure it does not burn. Add the chopped onions and 1 tsp of salt to the pan. Saute onions until they are translucent. Add chopped green garlic to the pan and saute on medium heat for 3-4 minutes. Add chopped tomatoes to the pan and saute until they start to lose water. Add red chili powder, turmeric powder, cumin powder, coriander powder, and turmeric powder. Mix well and cook for another couple of minutes. Add boiled pigeon pea beans with the water it was boiled in. Mix well and bring it to boil. Crush some beans with the back of a spoon and mix again to make the gravy a little thicker if the gravy seems too watery. Add more water if it gets too dry and let it boil again. It should be like ragda (stew) consistency. Taste the salt and fix it as needed. Add chopped cilantro and mix well. Serve it hot. Garnish with fresh green garlic, cilantro, sev, pomegranate, and a squeeze of lime! Hope you like it! Share your thoughts! #vegan #tuvertotha #uttarayan #makarsankranti #gluetenfree #plantbased #gujaratifoods #curry #protien

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 Gujarat. ⁠ Our foods also overlapped and so we share many similar recipes. The original name for this dish in Marathi is Khamang Kakdi also called Kakdi chi Koshimbir. Which when you break it down would be Kakdi nu kachoombar in Gujarati. ⁠ What is salad called in Gujarati? No its not SALAAAAD it is called Kachoombar. ⁠ Recipe by Milk and Cardamom Need: 2 cups cucumber, diced 1 tbsp chopped cilantro 1/4 cup roasted peanuts, chopped 2 tbsp coconut powder or finely shredded unsweetened coconut 1/2 tsp sugar 1 tbsp lemon juice Black salt or regular salt to taste Mix well and refrigerate Method: In a small saucepan -- add the following 1 tbsp vegetable oil. When the oil is hot, add 1/2 tsp mustard seeds and hing (asafoetida) When the mustard seeds pop, add 7-9 curry leaves and sauté for 30 seconds Pour the oil mixture over the cucumbers and mix well Serve right away and enjoy!! #foodfriday #KhamanKakdi #gujarati #recipe #recipes #Maharashtra