There is seemingly no end to the delicious things you can do with paneer, and here is another one to add to your list. Palak paneer, or paneer bhaji in Gujarati, is cubes of fried paneer simmered in a lush spinach sauce flavoured with fenugreek, onion and plenty of ginger. (more…)
Archive of ‘Gujarati’ category
Pudla (sometimes called Poodla or Pooda) are one of my favourite snacks, they’re traditionally eaten at breakfast time with a cup of masala chai, as kids we had them as a snack on the weekend or for a light evening meal. Poodla are spiced pancakes made with a mixture of wheat flour and chickpea flour (also known as gram flour or besan flour) with green chillis, garlic and ginger added. Serve them with natural yoghurt and your favourite Indian pickle. (more…)
Chana masala, chickpea curry, is probably the best place to start if you’ve never cooked Gujarati, or even Indian food before. It’s simple to make yet so authentic, and doesn’t require lots of obscure ingredients.
For me it’s a staple, something I ate at least once a week growing up and something we eat nearly as often now. Sometimes potatoes are added but more often than not it is simply chana and rotli (chapati) sometimes with some mango pickle or yogurt.
Dal, soupy fragrant lentils, and Bhartt, basmati rice, is probably what most Indian people will tell you is their absolute comfort food. The dal varies from region to region in India, thick or soupy, using different lentils or using sugar like Gujarati dal. Gujarati dal for rice is soupy and hot, sweet and sour all at the same time, a flavour combination you’ll find in a lot of Gujarati food. (more…)
One of the things the Indians are great at it is double carbs. Bateta powa is a Gujarati snack made from cubed potatoes fried up with ginger, curry leaves, mustard seeds and chillies before being joined by powa – flattened rice – spicy, comforting double carbs at their very best. This is a great dish to make if you’ve made a few homemade (hopefully Gujarati) curries and want to try something a little different. (more…)
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