Tag: Gujarati

Banana Mashed Up! The Jain Mash

Amazingly smooth and flavoursome: Banana Mash
Amazingly smooth and flavoursome: Banana Mash

Last week was a test of my culinary skills. I had two friends over for dinner–one a carnivore and the other a pure Jain (read no roots, no mushrooms, of course no onion, garlic and meat) and to add to my trauma, they wanted similar looking plates! Bring it on, girls….

A quick check of what can and cannot be eaten by Jains thanks to Tarla Dalal, may her soul rest in peace, proved i could use raw plantain to create a mash! One element done the rest was easy to fill in, created a beautiful plate using mango salsa and paneer steaks grilled with a freshly made sweet-chillie sauce.

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Indian Chaat — Ragda Pattice

Indian Chaat Ragda Pattice--best had with a dollop of tamarind-jaggery chutney
Indian Chaat Ragda Pattice–best had with a dollop of tamarind-jaggery chutney and some raw mango

Yet another street food speciality of India, the Ragda Pattice sells for anything between Rs 30 to Rs 300 a plate depending on where you indulge yourself. But I must tell you, the crispiest pattice are sold by the roadside where the potatoes are seasoned with chillies and crisped up in hot oil. may be even tossed in flour before it hits the smoking oil which renders it its goodness.

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Dal Dhokli

Traditional Gujarati Dal Dhokli
Traditional Gujarati Dal Dhokli

This is as traditional as it gets! A Sunday afternoon lazy lunch with piping hot dal-dhokli. Its a perfect combination of proteins and carbs or rather dal and roti, but all mixed into one dish…the Indian pasta as my cousins often call it! Just like pasta, this dish needs to be made on the spot and served hot to really relish it. What’s more it can be enjoyed as a one-pot dish or you can enjoy it with some steamed basmati rice too. Either way, this is one dish that grows on you and can be made as festive as you wish–with simple easy additions of broken cashew nuts, raisins and dried dates (kharek).

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