A refreshing Gujarati-style salad made with kachhi kairi (raw mango) and kanda (onion), this kachumber is tangy, crunchy, and perfect for summer. It pairs beautifully with dal–rice, khichdi, or even as a side with plain chapati or thepla or topping for khakhra. Ingredients (Serves 2–3)1 medium raw...
Lobia Cheela are nutritious savory pancakes made from chawli (red or white cowpeas / lobia). The soaked beans are ground with spices and herbs to make a protein-rich batter, then cooked on a tawa like a cheela. These cheelas are high in plant protein, fiber,...
Here is purple yam stuffed tacos. This boiled form of yam along with fresh green masalas is stuffed in a plain paratha or chapati making it a nutritious filling dish for breakfast or lunch or dinner.Purple yam (kand) is a nutritious root vegetable known for...
🌶️🧀 That’s a Indian–Italian Fusion dish: Italian arancini stuffed with the bold, spicy flavors of leftover South Indian bisi bele bath. Absolute banger. Here’s a clear, home-cook-friendly recipe.I have made this VEGAN arancini balls with making leftover bisibelle rice balls but have given recipe for...
Akki roti is a VEGAN traditional and much-loved flatbread from Karnataka, prepared mainly with rice flour (akki), onions, green chillies, herbs, and mild spices. It is a naturally glutenfree staple breakfast and lunch dish in many Kannada households and is known for its soft center,...
Mango Coconut Ladoo is a quick, Indian sweet made with the tropical flavours of ripe mango and coconut. Soft, aromatic, and naturally rich, these ladoos require minimal ingredients and are perfect for summer treats, festive offerings, or instant dessert cravings. The sweetness of condensed milk...
Arbi Leaves Patra, also known as Alu Vadi in Maharashtra and Patrode in Gujarat and Karnataka, is a traditional Indian snack made from tender colocasia (arbi) leaves. These leaves are smeared with a tangy, spicy, and slightly sweet gram flour paste, rolled up tightly, steamed,...
Here is a Gujarati-style Sev Khamani recipe made using leftover 250 g green moong–methi khaman.This is the home-style method commonly followed to reuse khaman and turn it into a fresh, flavourful snack. Ingredients 🌿🧾For khamani base250 g leftover green moong methi khaman2–3 tbsp water (as needed)For tempering2...
This stuffed paratha is a nutritious twist on the traditional Indian paratha, made using khapli (emmer) wheat flour, an ancient grain known for its high fiber, low glycaemic index, and better digestibility.The stuffing combines hung curd for creaminess and protein, grated carrots and shredded cabbage...
Idada is a soft, mildly sour Gujarati steamed snack made from fermented rice and urad dal batter. Light, fluffy, and easy to digest, idada is usually enjoyed with green chutney or a drizzle of oil and is a popular breakfast or evening snack in many...