February 2011

Friday, February 18, 2011

Cucumber Relish

This recipe is a traditional Gujarati recipe of Gujarat.  This is very easy, quick to make and tantalizing to the taste buds.  Cucumber relish perks up any dull meal in minutes.


1 Cup Garden or Very Thin Fresh Cucumber cut lengthwise
1 Tsp Fresh Lemon Juice
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 TBsp Fresh Crushed Mustard Seeds
(Crush mustard seeds with a rolling pin on cutting board)
Salt to taste

How To Prepare:
  1. Add all the ingredients in a bowl.
  2. Add salt right before serving.
Send me a comment how do you rate this recipe?  Thumbs up or down? I will be happy to find out.

Nutrition Facts based on entire, original recipe.


Wednesday, February 16, 2011

Khandvi -Dahiwadi- Chickpea Flour Rolls

Khandvi Chickpea Flour Rolls
Khandvi is a famous traditional Gujarati dish. In India, the state of Gujarat is very famous for its delicacies. This is one of the so called delicacies. It requires practice and speed to roll it.  My kids use to call it "carpet" because it is rolled on foil paper or on the flat surface of a thali or dish.  It is made from Channa Dal flour which means chick pea flour which is high in protein and very low in the glycemic index.

Cooking Difficulty Level: Difficult (Requires Practice)
Cooking Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Rolling Time: 10 Minutes
Recipe Type: Vegan if you substitute Yogurt with 1 Tsp Lemon Juice
                     Jain if you omit Ginger

Khandvi Batter


1    Cup Chickpea Flour or Besan
3    Cups Buttermilk
1 & 1/2 Cups Yogurt
Mixed With
1 & 1/2 Cup Water
1    Tsp Green Chili Paste
1/4 Tsp Turmeric
1    Tsp Ginger Paste
Salt to taste


3    TBsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/2 Tsp Sesame Seeds
Cut Lengthwise Jalapeno Peppers
Chopped Cilantro
Grated Coconut Flakes (optional)


Spreading a Thin Layer of Batter 

How to Prepare:
  1. Mix chick pea flour, buttermilk, chili, ginger, salt and turmeric in a heavy sauce pan on medium heat.
  2. Keep stirring constantly so it does not stick to the bottom for fifteen minutes until the flour is cooked.
  3. Mixture will start thickening and you will notice that the spoon will stand up on its own if it is done.
  4. Spread mixture very thinly and quickly on foil so mixture does not get cold.
  5.  Let it cool of for ten minutes.Apply a little oil to your fingers and start rolling into a roll.
  6. Cut desired length and arrange on platter.
  7. Garnish:  Heat the oil in a butter warmer or small pan.  
  8. Add mustard seeds, cumin and sesame seeds.
  9. Allow it to pop.  
  10. Add jalapeno pepper and cilantro and pour on khandvi in a platter.

Tips:  Note the color of the batter has changed. Jalapeno and cilantro is not shown in picture.  It looks and tastes very good! Chick pea flour is available in all Indian grocery store near you. It is a good idea to sift the flour before making into batter so it will not lump.

Nutrition Facts are for original recipe.
Substitutions or Jain or Vegan versions will cause values to change. 

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Friday, February 11, 2011

Gujarati Kadhi - Yogurt Soup


In India, the state of Gujarat is very famous for its meals. Gujarati people are very fond of different flavors. Their meals contain a variety of dishes that, according to your taste, can be sweet, sour or spicy. They also have tantalizing relishes and refreshing papadum. One of the most famous dishes is a yogurt soup is known as Gujarati Kadhi. It is known for its help in digestion. It is made from buttermilk. The traditional buttermilk is a little sour as it is made from the residual fluid that is left after the butter is churned. It is said that it has the highest amount of prebiotics or healthy bacteria. It replenishes the body with essential nutrients. Buttermilk is regarded as one of the best healing-agent  foods.  Nowadays we don't make butter at home so we can use plain yogurt with water instead. Plain buttermilk can be drank as source of healthy prebiotics. Kadhi can be made from plain yogurt and water. For refreshing buttermilk you need fresh yogurt.  For Kadhi, old yogurt works better.

Cooking Difficulty Level: Easy
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes


2    Cups Yogurt
4    Cups Water
3    TBsp Chick-Pea Flour or Gram Flour
2    TBsp Drawn Butter/Ghee/Oil
1    Tsp Cumin Seeds
1/2 Tsp Fenugreek Seeds
1/4 Tsp Astofedia
3    Small Cinnamon Sticks
3    Cloves
1    Tsp Grated Ginger
Few Pieces Salerno Chili Pepper
Few Curry Patta
Salt to taste
Chopped Fresh Coriander Leaves to Garnish
1    Tsp Sugar (Optional)

How To Prepare:

  1. Mix the yogurt, water and flour and blend with hand blender.
  2. Add salt to the mixture and bring it to a boil, stirring continuously on medium heat.
  3. Let it simmer for ten minutes. Add ginger and chili pepper and curry patta.
  4. In a small frying pan heat the ghee or oil. Add cumin, fenugreek seeds, cinnamon, cloves and astofedia.
  5. Spices will turn little brown.  Use them and the cilantro to garnish the soup. 

This soup is very tasty with khichadi.  It is the perfect meal for any night.   Yum!

Note:  khichadi kadhi - kacumber means "salad and pickle."

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Wednesday, February 9, 2011



Khichadi is a one dish meal. It is one of the most popular comfort foods in all of India.  Even here in the US, khichadi is an ideal meal any time. After a long trip or a hectic weekend, Khichadi is a great Sunday night dinner. Plain Khichadi is made with Dals only. To make it a larger meal, I add vegetables of my choice or whatever I have on hand in my refrigerator. There are many variations using different kinds of Dal and vegetables. But the most commonly used vegetables are potatoes, onions, eggplant, peas and carrots. Here is the recipe of plain Khichadi. Using Shelled Mung Dal adds more fiber to the dish than regular polished Dal. This is the true authentic recipe for Khichadi which is passed down from generation to generation and eaten with Potato Shaak or Subji.

Rice and Shelled Mung Dal

Cooking Difficulty Level: Easy
Cooking Time: Half Hour
Recipe Type: Vegan


 1/2 Cup Rice
 1/2 Cup Split Mung Dal with Shells
 1/2 Tsp Cumin
 1/4 Tsp Turmeric
    1    Small Piece Ginger Grated
    1    Tsp Clear Butter or Ghee
(For Vegan Recipe use Vegetable Oil)
Salt to taste

How to prepare:
  1. Wash Rice and Dal. Soak for two hours.
  2. In a heavy sauce pan add Rice & Dal and 4 cups of water.
  3. Add salt, turmeric, cumin seeds, butter and grated ginger. 
  4. If desired, vegetables can be added now.
  5. Boil on medium heat for 10 minutes.
  6. Cover and simmer on low heat for 15 minutes. 
  7. Stir occasionally until the Rice and Dal is done.
Note: If you own a pressure cooker, it is very useful for recipes like this that use rice and beans. I mix all of the ingredients, including the vegetables and spices in a pan in the morning so that when I am come home from work I just turn on the stove for the pressure cooker.  It takes ten minutes or so and it is ready to eat.  Khichadi goes very well with Kadhi and pickles, and it is often eaten with Potato Subji and Kachumber Salad.  I also like Patak's Pickles which are not too spicy and add flavor to the meal.  Papad is also very common with any rice dishes.  It is a must, especially with Khichadi. Enjoy!

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Friday, February 4, 2011

Green Bean Vegetable Dish

Green Beans
Green Beans are an every day staple meal that is included in our diet. Almost once a week it is cooked in our household.  Here is a quick recipe. Green beans are also called Fansi Nu Shaak.

Cooking Difficulty Level:  Easy
Cooking Time: 20-25 Minutes
Recipe Type: Vegan

2    Pounds Fresh Green Beans
2    Tablespoons  Oil
1/2 Small Chopped Onion (optional)
1/4 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric
2    Teaspoons Coriander & Cumin Powder
1    Teaspoon Ajwain
Pinch Astofedia
Fresh Grated Coconut to garnish
Chopped Cilantro to garnish
Salt to taste

Washed & Cut Grean Beans

How to prepare:
  1. Wash, trim and chop green beans into small pieces.
  2. Heat the oil in a medium sauce pan with a lid.
  3. Add Ajwain and Astofedia and Green Beans.
  4. Add Salt, Turmeric, Coriander and Cumin Powder.
  5. Stir well and cover.
  6. Reduce heat to low, mix well and cook for 10 minutes until done.
  7. Garnish with Cilantro and Chopped Onion.
  8. Slivered Almonds and Shaved Coconut Flakes can be used as garnish also.
  9. An easy variation of this recipe would be to add small cut potatoes. Chopped onion or peas also goes well.
  10. It is ideal with Roti,  Rice and any kind of Dals.


Wednesday, February 2, 2011

Oatmeal With Corn

Oatmeal with Corn

Corn is high in nutrients, which is beneficial over-all to good health. It is rich in Vitamin B1 (which is used in the metabolism of carbohydrates), Vitamin B5 (which helps with physiological functions), Folate (that helps generating new cells) and Vitamin C (which helps fight diseases).  Corn is a must in our diet. It is high in fiber which helps lower cholesterol levels. Below is a delicious and very easy side dish made with oatmeal.

Healthy oatmeal is always good in the morning for breakfast.  Here, I have tried it for lunch with spices and corn.  I am sure you will like it, too.

Cooking Difficulty Level: Easy
Cooking Time: 10 Minutes
Recipe Type: Vegan (if you use water instead of yogurt)


1   Package Instant Oatmeal
2   Tablespoons Frozen Thawed Corn/Peas
1/4   Cup Yogurt
1/4   Cup Water
1 Teaspoon Olive Oil
1 Teaspoon  Grated Ginger
Pinch Turmeric
Green Chilis Cut Into Pieces
Chopped Fresh Cilantro
                               Salt to taste

How To Prepare:
  1. In a sauce pan add Olive Oil on medium heat.
  2. Add Instant Oatmeal, Ginger and Chili.
  3. Sauté for 2 minutes.
  4. Mix 1/4 Cup Yogurt & 1/4 Water together.
  5. Add Salt and Corn/Peas and 1/2 cup of Yogurt & Water mixture.
  6. Simmer for 2 more minutes until the water is absorbed.
  7. Add cilantro and Quick Oatmeal is ready to eat.