Chana Dal (Spiced Split Bengal Gram Soup)

Chana dal is one dish that I make regularly. This is my husband’s favourite recipe and one which can be enjoyed anytime of the year. This particular recipe is one which has been adopted from a North Indian style chana dal masala. Typical Punjabi onion-tomato masala is the base of this dal and the addition…

Upma (Roasted Semolina with Onions and Spices)

Upma is also known as Uppuma, Uppittu, Upeet and Kharabath. It is a traditional South Indian breakfast dish made from dry roasted semolina or Rava as known in Indian cooking. Rava is also called as Soji in Gujarati and Suji in Hindi and is the cream of wheat, i.e., the coarse purified wheat middling’s of…

Posho Bateta Nu Shak (Green Beans and Potato Curry)

This is a classic, quick and easy dish to prepare. It can be made as a side dish or as a main to serve with rotli or paratha. This is a comfort recipe which can be made when you want something quick and easy but tasty, satisfying and filling. Posho or fansi are the name…

Vatana Bateta Nu Shak (Potato and Peas Curry)

This is a classic, quick and easy dish to prepare. It can be made as a side dish or as a main to serve with boiled rice. This is a comfort recipe which can be made when you want something quick and easy but tasty, satisfying and filling. Vatana bateta nu shak is also known…

Bateta Ne Bhaji Nu Shak (Spinach and Potato Curry)

Bateta Ne Bhaji Nu Shak (Spinach and Potato Curry) – a very delicious, healthy and mildly spiced Indian curry recipe made with potatoes and spinach. I say Indian purely because this dish is eaten all over India and different recipe versions are also available. It is known as palak aloo in Hindi. There are two…

Bhakhri (Slow Baked Indian Flat bread)

Bhakri or bhakhri is a crispy slightly salty almost biscuit like Indian bread which can be eaten with any curry. Bhakhri originates from the state of Maharashtra but has been well adopted by Gujarat and other nearby states. In Gujarat it has now become a traditional bread which is very often eaten at the start…

Dal Veg Pulao (Red Lentil and Vegetable Rice)

There are an endless variety of rice dishes within Indian cuisine and rightly so considering rice is one of the staple foods across the Indian subcontinent! The variations, flavours, textures of each of these rice dishes is very unique to the area it originates from, be it the rich biryani or the simple lemon or…

Phulka Rotli (Whole Wheat Chapattis)

Being bought up in a Gujarati family, phulka’s are part of our staple diet and like most Indian ladies; I make them almost every day. They are made for lunch and dinner every day, particularly in India and are served with any curry or lentil/dahl cuisine. Phulka rotli is also known as “rotli” in Gujarati….

Phul Kobi Bateta Ne Mattar Nu Shak (Cauliflower, Potato and Peas Curry)

Phul Kobi Bateta Ne Mattar Nu Shak (Cauliflower, Potato and Peas Curry) is a classic favourite in any Gujarati household. As its name suggests, this curry is made from cauliflower, potato and green peas. All the ingredients are available fresh and in order to bring out the right level of flavour, I only use three…

Ringan Bateta Nu Shak (Aubergine and Potato Curry)

Ringan Bateta nu shaak (Aubergine or Eggplant & Potato Curry) is a delicacy in a Gujarati household and in almost every traditional Gujarati function. It is my husbands favourite and a wonderful comfort food for him after a long day at work. The potatoes and aubergines are chopped slightly larger in size to maintain shape…

Kala Chana (Black Chickpea Curry)

Kala Chana Masala – Black chickpea curry. This was a staple curry at home when we were children. Every Friday my mum would make this curry with boiled basmati rice. Kala chana is a delicious, filling and protein rich curry. It has a low glycemic index which makes it perfect for a health balanced healthy…

Vegetable Thepla (Spiced Vegetable Flat Bread)

This is a wholesome no onion no garlic vegetable thepla recipe I cooked with my mum during school holidays. Theplas are an inherent part of Gujarati meals, and are used for regular meals, travelling and for picnics. They are very often eaten with yogurt, sweet and sour pickles and masala tea. There are many variations…