Dangela - Savory Pancake

Blogging Marathon # 49 , Week 1 Day : 1

Theme : Indian Bread Basket
Course : Breakfast , Brunch / Light Dinner

Dangela is quicker version of Handvo. Dangela is made from Handvo flour or batter. Handvo flour or batter is made from rice, lentils such as toor dal, channa dal, udad dal and coarse wheat flour. The proportion of Handvo varies from house to house my mom always used to make it with kesari rava, this gave a crunch to the recipe.

Fada Laapsi - (Gujarati Pressure Cooker Recipe)

Blogging Marathon # 35 Week 2 Day 3

Theme : Pressure Cooker Recipes
Course : Dessert

My today's post all time favourite of Gujarati's and a must sweet during auspicious occasions such as marriages, house-warning ceremony, any feast to celebrate birth of a child or during kesh mundan etc, laapsi is a must and in olden days the menu without laapsi was considered as incomplete. Laapsi is made from broken wheat known as dalia, slowly roasted in ghee and cooked in milk and sugar. But in today's era people are slowing moving towards the North Indian or International Food as part of menu. I wanted to post this recipe for long time but was looking for ideal occasion and thanks to Srivalli who's brain child Blogging Marathon is ideal platform as this week my theme was Pressure cooker recipes and this is a perfect dessert recipe under the category.

Makai ni Kadhi / Corn in yogurt gravy

Blogging Marathon # 35 Week 1 Day 2

Theme : Cooking with Corn

While planning for the Marathon first thought that shall make all Indo - Chinese dishes but later thought why not dish out from corners of the world, so for my second day we are travelling to culinary journey of Gujarat. Am preparing very famous dish Kadhi, Kadhi is gravy made from chickpea flour, curd/yogurt, chilies, seasoning with salt and sugar. It is perfect combination of sweet and sour with after note of chillie, is ideal with rice, pulav/pilaf or even with any kind of bread.

Halwasan

Halwasan is one of the most popular sweet of Gujarat made from milk, wheat germ or semolina rich golden colour fudge. Halwasan was first introduced in 1905 by Ratilal Chunilal Halwai and his sweet shop is known as Ratilal Chunilal Halwasanvala, there are many varieties available and many claim that they make the best in the industry but no one can compete with them. Halwasan is what Mysorepak means to South Indian or what Sandesh is to Bengali's. It was my most favorite sweet of all, making this halwasan took me back to my childhood days, when we used to come to Gujarat for our holidays my dada used to bring this specially from Khambhat known as Cambay, he used to travel 50 kms just to bring this special sweet. In those days it was called as King of all sweets as it was the most expensive sweet of all. 

Panki - A tribute to Tarla Dalal

Tarla Dalal ji was the diva of Indian Cuisine, Goddess of Indian Amateur Cooks, the most celebrated cookbook author of India. I don’t have words to describe her glory and achievements. She was an inspirer to many upcoming Cook book author’s, bloggers and I was very much influenced by her books, and started my cooking journey by referring her books. Tarla ji’s website is a hub of Indian & International Cuisine and series of Recipes under Categories such as Healthy Food, Diabetics Friendly, Kid’s recipes, Pregnancy recipes, Zero oil recipe and so on…

Often you will find that some people touch your lives without meeting them personally, on depart of such personalities you feel there is a permanent  vacuum which cant be filled and such was Tarla ji. I came to know about the news when I saw mail from our Blogging Marathon group. With the suggestion of our group member Padma it was decided that we would do a tribute by cooking something from her collection and logo was created by Preeti.

Sargva na Thepla - Drumstick Leaves Thepla

In today's date we mom's are most worried about our children's health and growth as the diet have changed over years and addition of more and more artificial supplements are introduced from very early age. The age old traditions and Dadi Ama ke nuske is forgotten in the present world. Our kids have become fussy eaters, they need to be fed by disguising nutrient rich vegetables and food or preparing dishes in such a way that they dont know what is in the dish. I accept this has helped us to learn and adapt new cooking skills but how many mothers can do that. Srivalli has started a beautiful drive by creating Blogging Marathon which helps so many mothers out there to cook and feed their children with dishes loaded with nutrition and also help them to learn new ways of cooking.

 

One such dish is Sargva na Thepla i.e. Drumstick leaves Thepla this was my favorite dish when i was kid, it was like a custom to make this atleast every fornight and once we reached pubirtal age she used to make it more often especially as is richest source of Iron, Vitamin A.

Coconut Laddu / Nariyal ke Laddu/ નારીયેલ ના લાડુ

Coconut Laddu is one of the popular sweet in India, specially made during festivals such as Navratri, Shravan Maas, is one of the most relished sweet during fast or vrat. Nariyal laddu is very easy and simple sweet and very quick to make... no hassle of making syrup, can be made within 30 mins. I learnt this from my mom, she used to make this during vrats and specially on the first day of navratri. This recipe is very close to heart as this was the first sweet dish which i prepared without her help when i was only 12 yrs old. This post is in memory of my mom and to my lovely sisters who loves this sweet.

Hope you will enjoy and make this during navratri. Wishing my all dear friends and readers a Happy Navratri.