Gujratifamily'salways 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
With the rising sun a hot cup of masalachaialong with some crisp sadakhakra, smeared with ghee and drizzled with jiralu is what you will see in aGujrati home
Though Balushahi is almost the sameasBadusha, the version I hadmade is little different andforthatreasonalone I thought Balushahi - the north Indian version should be given a try
So for this month's Challenge, we haveaspeciality from KathiawariGujrati Kitchen. The dish is calledas Dhokli nu Shaak, from aKathiawariGujrati Kitchen
I amhappythatfor once my theory knowledge paid off - I usuallyreadany recipe LOT of times beforeactuallymaking the dish, especially with baking recipes
With Valli giving this snackfor Our cookingchallenge, I washappythat I hadachance to try. Well actually I cantsaylast minute, because I tried the snack three daysbefore the challenge
Oil - ½cup and more for deep frying. BakingSoda - ½tsp. Ground Cumin - ½tsp. For this month's IndianCookingChallengeValliandVaishaliwanted us to makea very famousGujaratisnack, Gathiya/ Gathia
ForIndianCookingChallenge, we are going to makeaMaharashtrainSpecial suggested by Pradnya. She says her maternalgrandmother used to makefor them every yearandpack to them from their village
Baking powder - ¼tsp. -). For this month's IndianCookingChallenge, Valli picked PatnamPakodi. But unfortunately I ran of rice flour but had some brown rice flour in the fridge
It has been a while since I participatedfor the IndianCookingChallenge. I was on abreakfornearly three months , I wassad to miss the challenges but at the same time happybecause there is lot of good news
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