One day I shall pay for this sweet sugar addiction of mine Purple is definitely the colour trend of the season over here. As autumn approaches, every clothes shop is bursting at the seams with plums, violets and amethysts. Not only does this make choosing clothes really difficult, but it also fills my mind with …
Traditional Gujarati cuisine is about simple ingredients paired with simple flavours. This is not a traditional Gujarati dish, however. Yes, I tweaked it and I’m not even sorry. It grew out of my love of the wonderful aubergine dish ‘oroh’, a.k.a ‘baingan bharta’. Almost every Indian region has its own version of this recipe and …
Great news. No, not great news. Amazing news. KO Rasoi’s recipe for Melt in the Mouth Paneer Kofta has been selected as one of the top 100 entries for the Foodista Best of Food Blogs competition. The recipe will feature in a full colour cookbook which will be published by Andrews McMeel Publishing this October. I’ll give …
I love fruits with spice. Not just any spice, mind you. Some fruits are made for particular spices, some not so much. It’s a bit like a school playground for the tastebuds. Let’s ponder this a little more; oranges love cloves like apples love cinnamon… and star anise fancies a little apple and orange. It’s …
My Facebook fans wanted it, so my Facebook fans are getting it; introducing the KO Rasoi BBQ Season 2010. Over the next few posts I will be showcasing some of my very own delicious vegetarian barbecue ideas for these beautiful, long summer days. Kicking off our series are recipes for Coriander and Lime Paneer …
This is such a simple preserve to put together and it tastes out of this world. Small Indian lemons are macerated in a golden sweet-salty turmeric liquid for at least two weeks until the whole mixture becomes delectably syrupy. Both kids and grown-ups will love it! Enjoy this lemon preserve with …
Puris (plural) [also spelt ‘pooris’] are a kind of unleavened Indian flatbread which are hugely popular at weddings. They are typically kept plain or spiced with turmeric and chillies and always, always deep fried. They are beautifully soft, puffy and fluffy and can be eaten with curries, rice, soups, sweet yogurt (shrikhand) and even rolled and …
This is vegan. Just had to mention that shocking fact as this is by far one of the creamiest, richest, most delicious dishes I have ever tasted. Having recently posted the Gujarati-inspired African dish Hot and Sour Tamarind Cassava, I have decided to share a little more of these rare combinations with you. Note: I’m …
This recipe was requested by Max- A reader with an inspiring passion for Gujarati food. Prepare yourselves to be psychologically transported to Gujarat with this hearty daal dish. Urad daal (also known as black gram) are used all over India, in a huge variety of dishes. They make hearty lunch or dinner stews in Northern …
