sufigeek:

Mumbai’s best Gujarati thali

this is as per CNN , but i feel it is second best :) 

fuckyeahsouthasia:

Handvo - Spicy Lentils Cake

Traditional Gujrati snack made by baking a mixture of rice with various lentils along with grated dudhi and carrots.

fuckyeahsouthasia:

Methi Thepla and Chundo

Further attempts at khichdi…

Chicken Biryani recipe:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

Adventures in Masala Chai #2: Dishoom

This masala chai is equal parts water and milk, giving it the right texture of Indian tea. It’s not watery like normal tea. It’s not thick like a smoothie. It’s somewhere in between and that somewhere inbetween is infused with cardomam and cinammon. There’s a hint of pepper too. It tangs. Not in an overpowering way, but in a comforting way, like you’d drink it to  soothe your throat.

This gets four mustard seeds from me.

Dishoom’s website

Black daal

Ingredients:

• 1 cup split urad daal (black lentils)
• 2 large onions sliced thin
• 2 green chillies slit
• Salt to taste
• A pinchof asafetida
• 2 large tomatoes chopped into cubes
• 2” piece of ginger jullienned
• 1 tbsp garlic minced
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/2 cup thickened/ double/ heavy cream, whisked
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 2 tbsps ghee
• 1 tsp cumin seeds

Preparation:

• Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
• Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
• In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
• Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
• Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
• Pour in the whisked cream and mix well. Turn off the fire.
• In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
• Pour this into the lentils (it will all sizzle) and mix well.