Tuwar daal, sometimes known as toor daal or tuvar daal, is a split yellow lentil. In Gujarati cooking these lentils make one of the easiest, tastiest vegetarian mains, which also happens to be nourishing too. Vegetarian, and vegan, these lentils are warming, filling and gently spiced – substantial enough as a main course or to accompany other dishes. (more…)
Archive of ‘Vegetarian’ category
Sweetcorn fritters are so cheery! Bright yellow kernels flecked with chilli and spring onion fried until crisp and then served with a rainbow salad can make your kitchen feel summery whatever the temperature.
As it always is when returning from a holiday, I crave vegetables when we come back. We’ve just returned from 5 lovely days in Cornwall where we became very well acquainted with the local delicacies of proper fish and chips and clotted cream.
Sev Khamni a widely available Gujarati street food snack, – or ‘naasto’ – which describes a small snack, usually in the afternoon with masala chai. The ‘khamni’ is the main part of this dish, a soft chickpea ‘porridge’ with ginger, garlic and chilli, it is then topped with ‘sev’ which are small fried chickpea noodles. It’s meant to be soft and comforting, to fill you up in the afternoon – the sev on top provides crunch and texture, the mix of soft and crunchy is very important in most Gujarati snacks. (more…)
Make your own cheese! Homemade paneer is surprisingly easy, and you only need two ingredients – whole milk and lemon juice. You just need to slowly boil milk, add the lemon and then strain when it separates into curds and whey. (more…)
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