Spicy Peanut Satay Sauce can be served as a dipping sauce or drizzled over food or tossed into salads. The combination of spicy and sweet taste with a nutty and grainy texture is truly versatile and blends easily with any food – be it noodles or bread or any vegetables. The satay sauce is believed to have originated in Indonesia and Thailand and later spread to other Asian countries. …
Steamed yellow moong dal dhokla is a variation of the traditional dhoklas of Gujarat. Dhokla is a popular snack or breakfast food in Gujarat. Conventionally dhoklas are made from lentils like urad dal or chana dal or using the chickpea or besan flour.
Steamed yellow moong dal dhokla is healthy and prepared either for breakfast or for evening snack. Growing up in Mumbai, I got to taste these nutritious, protein-packed dishes from my Gujarati neighbours and friends.
Minty Greenpea And Chickpea Hummus is a flavorful dip to have with pita bread or any breads. Hummus is a Mediterranean dish made of chickpea and tahini sauce. Here I have mixed some green peas and mint to create a different taste.
Stir-Fried Cabbage Flavored With Garlic is a simple cabbage dish that can be served along with other side dishes during meal time. There is no water used to cook the cabbage and hence cooked on high flame, stirring constantly until the cabbage becomes tender. Has subtle flavors of garlic, chilli and lemon and the crackled mustard also lends to the taste. Roasted sesame seeds is used to give it nuttiness….
Now who wouldn’t crave for crispy, crunchy Ribbon Pakoda. Ribbon pakodas are one of the many such crispy savory snacks made during festivals like Diwali and Krishna Jayanthi. Also good for a ‘munch away’ during teatime….
Cottage Cheese Stuffed Khandvi Rolls is nothing but khandvi stuffed with paneer or cottage cheese.
Khandvi is a famous Gujarati snack made from gram flour/besan/chickpea flour. A healthy food that is not only gluten free but rich in protein and not fried. With few ingredients readily available in the kitchen this can be prepared, only the technique of getting the correct consistency to spread the gram flour mixture and rolling it requires a little care….