Kothimbir Vadi

Blogging Marathon # 49 , Week 4 Day : 1

Theme : Bookmarked Recipes

Course : Starters n Snacks

For this week's theme am making Kothimbir Vadi is very popular Maharashtra snack and fritter recipe. It is prepared in various forms and ways. I like the steamed version as it is more healthier than the traditional preparation which is deep fried. Both taste equally good. As this week theme was bookmarked recipes I have a huge list of recipes which I want to try but somehow not able to make. Blogging Marathon is such a platform which gives opportunities to explore and try thing or do things which we always think off. My recipe is sourced from Tarla Dalal ji's recipe which is doabetic friendly and also for those who are calorie conscious.

Beetroot Shorba

Blogging Marathon # 38 , Week 3 Day : 2

Theme : Soups and Salads
Course : Starters & Appetizers 

My last dish for the Theme Soups and Salads is very hearty and healthy soup Beetroot Shorba aka Soup. This soup so yummy that even those who don't like the taste of beetroot shall enjoy and would ask for more, it is good way to feed your kids as they would relish this vibrant deep pink coloured soup without knowing that it is made from Beetroot.

Vietnamese Green Mango Salad - Goi Xoai Xanh

Blogging Marathon # 38 , Week 3 Day : 1

Theme : Soups and Salads
Course : Starters

I watch a lot of travel and food shows, one such programme was about Luke Nguyen Star chef of Sydney who is pro in Vietnamese cuisine and his journey to Mekong river - Vietnam showed many classic recipes from the local area and one such was Raw Mango Salad. 

Greens mangoes are in season, also everyone loves mangoes and in my family i was the real lover of raw mango. My mom used to make keri no sambharo aka raw 

mango salad with onions and syrup from Sweet Mango pickle. It was like a custom to make the salad till raw mangoes were available. 

Paneer Palak Methi Chaman

Blogging Marathon # 35 Week 4 Day 2

Theme : Special Theme : Bookmarked Recipes - online or otherwise

Course : Main Course

During winter season we get lots of green leafy vegetable and especially in Gujarat or Northern region of India include greens in their dishes. If you visit any house you would find either Palak, Methi, Sarso, Bathua, Amaranth etc prepared everyday as one of the main course. They say in Gujarat that Green leafy vegetable are good source of iron, calcium and is warm for body and that is the reason you will see all sorts of green leafy vegetables in winter. At my place it is a must to cook green leafy vegetable atleast once a day when in season, my mom and papa loves methi and hare lashun ki bhaji and it is cooked every alternative day. Now a days we get all sorts of green leafy vegetables throughout the year, but the taste is not same. Somehow in winter i feel the taste of vegetable is something different more fresh and that particular flavour is found only during winter. 

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.

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.

Dahi ke Kebab

Dahi ke kebab is one of the most popular and traditional recipe of Awadh. Awadhi cuisine is from the city of Lucknow which is capital of Uttar Pradesh. The cuisine consist of both Vegetarian and Non - Vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques. Kebab's  are the integral part of  Awadhi, Lucknow is proud of its kebabs. There are several varieties of popular kebabs in Awadhi cuisine such as Kakori kebab, Shami kebab, Boti kebab, Galawat kebab which are non - vegetarian kebabs, some of the popular vegetarian kebabs of cuisine includes Dalcha Kebab, Dahi Kebab, Arbi ke kebab, Rajma Galoti kebab, Zamikand kebabd (Lucknowi yam kebab).

Potato Rosti

Rösti ([ˈrøːʃti]) or Röschti is a Swiss dish consisting mainly of potatoes. It was originally a commonbreakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as "Spinat und Spiegelei" (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is also a dish one can order in most restaurants to replace the standard side dish of any given meal.

Khandvi

Today i am going to take you to journey of making Khandvi in Gujarat and Surali Chya Vadya in Marathi is a famous Western India dish. It is made from chickpea flour, sour buttermilk, spices and is similar to savory swiss roll. The mixture is then cooked slowly, spread out thinly on sheet and cut, rolled into scroll shaped. It is said to be difficult to make khandvi and many of you would have only relished in Savoury and sweets shops.

Khandvi was my mum's signature dish. Whenever we used to host dinner or lunch khandvi has to be star dish as in our circle she was the only one who used to make yummy and mouth melting khandvis. She used to say the secret of making best khandvi lies in three factors, proportion of flour and liquid, no lumps and slowly cooked and last timing. This post is tribute to my mum as whenever i make khandvi it feel as if she is with me and supervises and have never failed to make it.

Methi Dhebra મેથી ના ઢેબરા

Yummmm is what I can say about Dhebra. it is perfect tea time and travel snack. When I prepare Dhebras it reminds me of my mom and grand ma they used to make lovely dhebras for snacks and it used to vanish within minutes. They were the best cooks and everyone in family and our circle. When ever we use to go for picnic or travel they were asked to make dhebras as they made the best in our group.

Methi Papaya na Muthiya મેથી પપાયા ના મુઠીયા