I admit it, I’ve fallen for the wild garlic hype. Probably because like ingredients that are fleeting, it makes them seem a little bit more special or interesting. I’ve not yet bought my first punnet of strawberries or bunch of asparagus but I’m looking forward to this year’s first taste as I do each and every year. The same goes for wild garlic, and even more so as you have to go and hunt for it, well sometimes. (more…)
What do you call them? In Gujarati they are called rotli, and in other parts of India roti, and also chapati – which is often used outside of India. They are a soft, unleavened, flat bread made from a mixture of brown and white wheat flour, used to scoop up your curry. (more…)
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…)
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.