Garlic Chutney

Garlic chutney is a must have chutney for almost all Indian street food. Also works well as a garlic substitute in cooking

Garlic Chutney
Course: Accompaniment
Cuisine: Indian-Vegetarian
Ingredients
  • 2 Garlic cloves whole, large, peeled
  • 1.5 tbsps Red Chilli Powder or to your endurance ๐Ÿ™‚
  • 2 tbsps Sesame oil
  • salt - to taste
Instructions
  1. Put all in the blender to make a smooth chutney ๐Ÿ™‚

Carrot Raita

Carrot Raita
Course: Accompaniment
Cuisine: Indian-Vegetarian
Ingredients
  • 3 Carrots medium sized washed and grated
  • 1 Cup Curds/ yogurt- Plain and unflavored Fresh Curds
  • salt - to taste
  • Sugar - to taste
  • 2 pinches Red Chilli Powder
  • 1 tsp. Cumin seeds / Jeera roasted and powdered
  • Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped A couple of strands, finely chopped
  • 1 Green Chillies small, finely chopped,
  • 1/2 Tsp Mustard paste
Instructions
  1. Mix all the ingredients together
  2. Taste, Adjust Taste by adding salt or sugar
  3. Put in fridge till ready to serve
Recipe Notes

Carrot Raita is a simple yet a perfect accompaniment to Parantha, pulao or Roti-subji or even a Thali. Made with grated carrots, yogurt and a few spices. A dip that goes well with any Indian bread, plain rice or even with chips.

Calabash / Lauki / Dudhi Curry

See the video of this Curry on our youtube channel

Calabash / Lauki / Dudhi Curry
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
 
A simple curry from a simple vegetable - Dudhi /Lauki / Ghiya / Sorakaya / Bottlegourd / Calabash. A Gujarati Home favourite enjoyed with Plain rice or chapatis. This recipe has been a great hit on my blog and is the highest viewed video on our youtube channel
Course: Main Dish
Cuisine: Gujarati, Indian-Vegetarian
Servings: 6 Servings
Ingredients
For the Curry
  • 1 large sweet Bottle gourd - Dudhi-Lauki peeled, washed & nicely cubed (approx. 1.5 kg. when whole)
  • 2 Potatoes washed, peeled, washed & nicely cubed & immersedwater
  • 3 Tomatoes washed & cubed
For the tempering
  • 3 tsp. Oil of choice I use sesame oil
  • 4 pinches Asafoetida
  • 1/2 tsp. Turmeric powder
  • Green Chillies chopped Coriander
  • 1 tsp. Cumin-coriander powder / Dhania Jeera powder
  • 1 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 1 tsp Red Chilli Powder or to taste
  • salt - to taste
  • Jaggery- - to taste
Cooking vessel
  • 1 Pressure Cooker
Instructions
  1. On a high flame, put the pressure cooker, pour oil
  2. Add fenugreek/ Methi seeds Allow to crackle
  3. Lower flame to the lowest ๐Ÿ™‚ Add Mustard & cumin Allow to crackle
  4. Add Asafoetida , Green Chillies & Coriander/Cilantro
  5. Add Turmeric powder , Dhana Jeera powder & tomatoes Add Red Chilli powder
  6. Saute for just 1 minute Add the cubed gourd, potatoes
  7. Add salt jaggery
  8. Stir & mix well Put pressure to give 3 whistles Allow patiently for the Cooker to cool
  9. Once the pressure cooker cools, open lid transfer contents to a serving bowl Taste with a spoon and adjust taste by adding salt or jaggery
Recipe Notes

Goes well with Plain rice

Kadhi

See the Video of this recipe on our YouTube Channel

Kadhi
Prep Time
15 mins
Cook Time
10 mins
Total Time
30 mins
 
Gujarati Kadhi: A no-nonsense instant solace incarnate! Made from Chickpea flour, yogurt and a few spices.
Course: Accompaniment
Cuisine: Gujarati, Indian-Vegetarian
Servings: 3 People
Ingredients
  • 2 cups Buttermilk/Laban Use thick buttermilk - sourness by choice or 1.5 cups curd/yogurt/dahi
  • 1 cup water for curd/yogurt/dahi - use 2.5 cups
  • 2 Tbsps. Besan /chana atta/ Chikpea flour
  • salt
  • 1 tbsp Jaggery- monitor as per liking of sourness in the Kadhi
  • 1 piece Fresh Ginger/ Adrak / aadu peeled, washed and grated
  • 15-20 leaves curry leaves
  • 2-3 Tbsp. Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped
  • 2 Green Chillies washed and slit vertically
  • 1 Big dry Red chilli
  • 12-15 Black Peppercorns/ mari
  • 1 Cinnamon/ taj/ dalchini about 2 inches long
  • 2 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 1/2 tsp Asafoetida
  • 1 Tbsp. Cow's Ghee/ Clarified butter
Instructions
  1. In the bowl mix ingredients number 3,4,5,6
  2. Whisk well, Transfer to a wok On a low flame stirring frequently put the wok
  3. Add a some 7-8 curry leaves, a little grated ginger, 1 green chilli & 3-4 pinches of Coriander
  4. Add jaggery
  5. Let the Kadhi come to a good happy boil Kadhi boils over like milk
  6. Keep stirring frequently or the kadhi will boil over and jagger shall stick to bottom & burn. Put the wok by the side once the kadhi come to a boil
  7. In a small pan or a convenient vessel over a low flame, put 1Tbsp. Cow's Ghee/ Clarified butter
  8. immediately add the cinnamon stick, pepper corns allow the ghee to melt
  9. add fenugreek/ methi seeds
  10. add 2 tsp. Raai/mustard seeds,2 tsp. Cumin/Jeera let all crackle add the asafoetida
  11. Add rest of the ginger, chillies, cilantro & curry leaves saute well, stirring till a beautiful aroma wafts in kitchen
  12. Add the previously put aside mixture to the tempering and allow to boil for a few minutes
Recipe Notes

Care should be taken to avoid all the spices going"black". If the heat is too intense, remove from flame and let the spices release their flavors. Transfer "all" of it to the kadhi in the wok Put kadhi again on a slow flame to give one more boil over and cover

Plain rice goes well with Kadhi. Kadhi is also an excellent accompaniment with Veggie Pulao