This is my entry into Shama from Easy2Cook Recipes’ ‘First Cooked Event’. I have never participated in such a competition and really don’t know how to go about it, but all I am hoping for is that people enjoy my recipe. It is one of the first ever dishes I cooked (properly!) and that just …
I have been meaning to post this up for a while and thanks to a recipe request from my lovely reader Annu, I have finally gotten around to it. Mohanthal (pronounced: moHanTHaal) is a type of mistan (Indian sweet) which is said to have been loved by Lord Krishna. The name comes from one of …
Kadhi is a soup I learned to cook when I was around thirteen years old and I have learned to love making it. The process is so practical that cooking it totally relaxes me. My version of kadhi is a souped up (hehe) version of traditional Gujarati kadhi as I decided to add peas, paneer …
Tindora (pronounced: tin-doH-raH) a.k.a ‘Coccinia Grandis’ are little fruits which resemble ‘gentleman’s toes’ (compare to ladies fingers). Sounds delicous already, huh? You can thank Wikipedia for that little nugget of information- excuse the pun. In my recipe the tindora are deep fried (mmm healthy). I’m really not selling this to you am I? But honestly, …
My second okra (‘bhinda’ in Gujarati, pronounced: BHin-DaH) recipe is a traditional ‘stir-fried’ curry as opposed to the first recipe I shared with you which was a creation of my own. This is the way my family and I usually eat okra at home, simply with chapattis (‘rotli’). Even my dad (a former okra hater) …
This time it’s a traditional ridge gourd (turia: pronounced tu-ri-ya) curry. This is a curry made predominantly by Gujarati Indians, however many Indian sub-cultures have their own versions of ridge gourd dishes. Here is the recipe for how my Gujarati family cook turia. Hmm… pretty ugly to look at, but I can assure you that …
