Gujrati family's always use a little extra oil in this curry, you could cut it down but since there is no oil in dhokli it can be made into a low cal version, though The taste of this oily version
Fry the cashewnuts in ghee until golden brown. I am not still sure if this was it, however I enjoyed it then, which was during a trip to hubby's native place, and now when he made it again specially for me
As expected Chinnu was very reluctant and didn't like it much. Bhakarwadi ~ Maharashtrain Special. Especially when it comes to steaming, I only always use microwave for the ease it gives me
One might feel odd in serving Sambar and Coconut chutney, however I recommend you serve with both. Infact Amma said except the part of serving these pooris with Sambar and Coconut Chutney, Daddy was very impressed with it
Balushahi ~ North IndianSpecial. Howtomake Balushahi. I told her that's how you measure, once you see a volume, just by looking at a sliced piece, you should say right away if it was that or not
then add grated jaggary and continue stirring till the mixture comes together nice and thick. With nobody eating anything like this, I know this number will be enough for Konda
In a big mixing bow take sajja pindi, grated coconut, sesame seeds cardamom powder and add jaggery water mix well now add required amount of water and make a soft dough
This time its Sindhi special and it didn't strike until I was writing this post that only last month we did a pakoda with besan again, a special from South States
I left the dough aside for a few minutes, so it is a little easy to handle. For this month's IndianCookingChallenge Valli and Vaishali wanted us tomake a very famous Gujarati snack, Gathiya/ Gathia
For this month's 'Indian Food Challenge', Valli gave us a fairly easy dish tomake. But the good thing about this dish, it is super simple tomake with every day ingredients -- so I didn't think twice to dump the whole pot in the sink and start all over again
Life forever seems to be busy and one has the habit of postponing things for the last minute. Well actually I cant say last minute, because I tried the snack three days before the challenge
Number two, we always have lots of sweets stocked up. Add the grated mawa and roast for a few minutes. Anyway coming to Mohanthal,This is a sweet which is very common in our state and all my Gujarati friends make it so well
This is a flavorful sweet rice with a mild sweet with the richness of nuts and saffron. Cook the rice in a sow to medium flame to get the rice evenly cooked
Howtomake Batata NuShaak. The weekend showers were so bad that Monday was declared holiday. Given the love everybody have for the spud, I decided I was going tomake one potato dish for all the thalis
Howtomake. Having said that, I haven’t forgotten how healthy our Indian oils are. First, lets start with the flour pads- Add all the ingredients listed tomakeDhoklis in a mixing bowl
Comments
Log in or Register to write a comment.