Gujarati Kadhi

DIVERSITY!!
I think in this whole wide world India is the only country with such a diverse culture. Indian languages, religion, architecture, music, customs and Food differ from state to state.
Indian food has made profound impact across the world. It's cuisine uses numerous ingredients, multiple cooking techniques and wide range of food preparation styles.

Of the 29 states of India I belong to Gujarat which is in the Western Part. This state has wide coastline providing choicest seafood but people still prefer to eat vegetarian due to their Traditional Hindu culture. The typical Gujarati Thali consists of  Wheat Roti, Dal, Kadhi, Shak, Farsaan, Rice and One sweet Dish.

There is a belief that Gujarati Food is sweet and can be served as dessert, this is completely wrong. So let me tell you it's not TRUE!!! Gujarati food is a combination of sweet and sour taste. It can tantalize your taste buds. The food served in most of the Gujarati / Rajasthani Restaurant do not prepare the traditional stuff and that is the reason of the "Sweeet Theory"  If you want to taste some real dishes then tell your Gujarati friend to invite you to have Gujju food. :)

Dharmesh loves simple home cooked food. He is a foodie but doesn't like to experiment much and I love to eat every kind of food. He always says our choices are very different and never matches :) and I told him opposite attracts! This Gujarati kadhi is his favorite and he like to have it with Moth (sprouted Moth bean).

Gujarati Kadhi
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Prep Time:5 Mins      Cook Time: 25 Mins      Total Time: 30 Mins
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Ingredients

• 200 Grams sour Curd
• 400 ml Water
• 3 Tablespoon Gram flour(Besan)
• 2 Teaspoon of Jaggery 
• 1 Teaspoon grated Ginger
• 2 Green Chilies sliced
• few Curry leaves
• Pinch of Clove powder
• Pinch of Cinnamon Powder
• Few Methi seeds
• Few sprigs of chopped Coriander stems
• Salt to taste
• Coriander leaves of garnish

To temper

• 2 Teaspoon Ghee ( Clarified Butter)
• 1/4 Teaspoon of Mustard Seeds
• 1/2 Teaspoon of Cumin Seeds
• 2 dry Red Chilies
• Generous pinch of Hing 

Direction:-

• Whisk sour curd and water in a big pan. Add gram flour, whisk till smooth.
• Add grated ginger, sliced green chilies, salt, clove powder, cinnamon powder,methi seeds, jaggery, curry leaves and coriander stems. Bring it to boil, stirring continuously. Cook for 25 Mins. Keep it aside.

• For temper:- Heat ghee in a small pan and add mustard, cumin, dre red chilies and hing let it splutter for few seconds.
• Pour the tempering over the kadhi.
• Garnish with coriander leaves.
• Serve with Rice, Roti or Pulao!

Chili Cheese Cups

Cheese Cheese Cheese!!!!!! This sounds Yummy...

Both my daughters loves Cheese and my younger daughter Aaesha is crazy about two C's... "CURD and CHEESE"!! She can have cheese in all her meals.

This is a perfect crowd pleasure appetizer or after school snack for kids. It is very easy and you will never go wrong with this recipe. Try it out yourself..

Chili Cheese Cups

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yields: 12      Prep Time: 10 mins      Cook Time:5 mins      Total Time: 15 mins
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                                                                                                                                  Print it Ingredients 

• 12 Slices of brown or white Bread
• 1 cup grated processed Cheese
• 1 Capsicum finely chopped
• 1 Tomato deseeded and finely chopped
• 1 Onion finely chopped
• 1 teaspoon Oregano seasoning
• 1/2 Chili flakes 
• Black Pepper freshly ground
• 1/2 cup Pizza or mozzarella Cheese

Direction:-

• Preheat oven to 200 C.
• Cut off the edges of the bread or cut into rounds to fit into muffins tins.
• Use a rolling pin to flatten the bread.
• Grease muffin tin, then press the bread into the muffin tin.
• Place in oven for five minutes. Remove from oven and set aside. 
• In a bowl mix finely chopped onion, capsicum, tomatoes and processed cheese. Add oregano, chili flakes and freshly ground pepper.
• Divide the cheese mixture between the 12 cups. Then Mozzarella cheese.
• Bake for 2-5 mins until cheese melts. Remove from the oven.
• Serve hot with Tomato ketchup.

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Soy chunks, also called TVP (textured vegetable protein). It's a healthy and cheap alternative to meat products. Soy Nuggets are a great source of protein for vegetarians or vegans. Soy chunks are dried nuggets. The dried nuggets have to be soaked in boiled salted water for 10 to 12 minutes or boiled in salted water for 4 to 5 minutes. The boiled nuggets turns soft and spongy. 

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PitaNeer

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I wanted to try this recipe from months but did not get a chance.. Today, I was feeling lazy to try it but I had to take a decision "now or never". If you're reading this, you know that I have made it.

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I bet it does!!!!

Sometimes we should take chances. :)

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Gujarati food does not always mean "Sweet", I am revealing something that is full of spice. 

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