The hearty flavor of gluten free Bajra combined with the slight bitterness of Methi and the crunch and slight sweetness from sesame seeds, it’s a beautiful healthy combination of seasonal ingredients, designed to perfection!
if you are looking for some healthy pre-made options for breakfast that are homemade, contain vegetables, not loaded with sugar, these are perfect choice. You can re-heat these on tawa for a few minutes or micr-wave these for 10-15 seconds and they taste as fresh as on first day. Apply a spoonful of ghee and enjoy this hot wholesome breakfast with a cup of chai or some achaar and yogurt 😋
The quintessential Gujarati recipe that contains 5 different tastes! The addition of chickpea flour and yogurt to whole wheat flour reduces the overall glycemic index and the addition of fresh fenugreek leaves adds to fibre content. I also add little bit jaggery while making the dough – the sweetness of jaggery compliments the slight bitterness of methi leaves really well. And if you don’t use water, these theplas can last for upto 5 days!
Idada – a non-fermented Dhokla perfect for toddlers and also for people with acidity. These dhoklas are generally thinner, don’t rise as much as regular khaman or yellow dhokla but these are also easier on digestion, so can be had for breakfast or as snack with green chutney or ketchup for kids. White Dhokla is made with Rice and Urad Dal – same as Idli batter. You can in fact re-use Idli batter to make these dhoklas too. Khaman or regular yellow dhokla is made with Rice and Chana Dal. It’s definitely heavy to digest and also topped with tadka,…
A gut friendly snack that’s can be used during fasts – a rare combination! Sweet Potatoes or रताळे (Ratale in Marathi) are in season and I absolutely adore this root vegetable. I am so glad that it’s allowed during fasting. Steamed sweet potato with a pinch of salt and sunth (dried ginger) was my favorite after school snack. Unfortunately my husband is not a great fan of sweet potato so I don’t make it that often but this time I experimented with a basic muthiya recipe and turned it into muthiya that can work during fasting. I used sweet potato with chestnut…
Theplas are Indian flatbreads made with whole grain flour mixed with seasonal vegetables and some commonly used spices such as green chilies, cumin-coriander powder, ginger-garlic paste. All combined into a dough using yogurt. Since there is hardly any water used in making the dough, these theplas last for couple of days, making them a perfect healthy snack for picnics or long journeys. The dough also contains some jaggery or sugar, which is signature of any Gujarati dish, trust me it actually makes it yummy! Serve it hot with pickle or chundo and yogurt.
Gujaratis are known for their variety of farsan – snacks – dhokla, khaman, shev-khamni, khandvi, gote, lochyo, kachori, mathiya, muthiya …. it’s a long list. I have previously posted two recipes for muthiya – dudhi na muthiya and palak-methi na muthiya. Handvo or Handawa is yet another healthy Gujarati snack which is not deep fried. It’s actually baked! Traditionally this savory lentil cake is baked in an aluminium pot filled with sand in the bottom, which when heated, provides dry heat just like our modern ovens. I found it quite interesting. It’s prepared with a mixture of different dal flours such as chana…
A Diet Friendly Recipe Moist and fluffy inside; golden crispy outside; the Muthiya make a perfect pairing with a cup of tea! ‘Muthi’ means fist in Gujarati and it’s called Muthiya because the dough is turned into cylindrical shape using fist. Made with whole wheat flour and grated dudhi with very little oil, since the dough is steamed and then sauted in a typical Indian tempering, this dish is perfect for those who are on a “diet”. I love Spinach and Cilantro in my Muthiya, it adds moisture and flavor and color. So I actually made Dudhi Palak (Spinach) Muthiya…
I was introduced to ‘Kadhi-Khichadi’ combination by S. I completely admit that it’s a marriage made in heaven; not very common among Maharashtrians but adored by Gujaratis. It goes without saying that there are couple of variations found through out India – Maharashtrian kadhi, Gujarati kadhi, Punjabi kadhi and sindhi kadhi to name a few. The basic idea is to mix besan and buttermilk with some spices to make spiced, flavorful watery accompaniment to other dishes. You will find more sugar in Gujarati kadhi than any other version, punjabi kadhi has more spices and also pakoras while sindhis like to have vegetables…
Crunchy tasty bite A very easy-to-assemble dish, goes well with any potluck menu or as a quick appetizer for your Indian party. Make it byte sized and enjoy at your next cocktail party. It’s very easy but very tempting – A good packet of Khakra – my favorite is Deep Khakra finely chopped tomato finely chopped onion finely chopped cilanto chaat masala red chili powder salt lime juice Chop onion, tomato and cilantro and mis together chaat masala, red chili powder and salt and some lime juice. Make sure you spread this masala on the khakra just before serving…