Sunday, 25 March 2018

Masala Papad/ Chilli Papadum

Dear Gujarati Food Lovers!

Today I will share with you the recipe for Masala Papad/ Chilli Papadum which is a personal favourite and a great appetiser before any meal. I initially came across this fabulous concept when I first visited India in 1998 and have found that restaurants in India (especially Mumbai) have made this one of their welcome snacks!

(serves 2 people)


2 ready made papadums
0.25 vine tomato (washed and finely chopped)
0.25 green pepper/ capsicum (washed, deseeded, 'de-pithed' and finely chopped)
0.25 medium-sized red onion (washed and finely chopped)
0.5 tsp ground cumin powder
0.5 tsp sweet pimento powder/ red chilli powder
0.5 tsp salt


1. In a bowl, mix together all of the ingredients (apart from the papadums) just before you are about to serve the papadums.
2. Top the baked papadums with the fresh, spicy, chopped vegetables. Don't leave the vegetables on the papadums for too long otherwise they will make the papadums soggy.
3. Serve and enjoy!

So there you have it! A delicious new recipe for you to try! ... Please let me know how you enjoyed the masala papads/ chilli papadums!

Until next time my friends ...
Love and Namaste! xx
Bon appetit!

Tuesday, 19 September 2017

Banana and Fenugreek Pakoras / Kera Methi na Bhajiya

Dear Gujarati Food Lovers!

Today I will share with you the recipe for Banana and Fenugreek Pakoras / Kera Methi na Bhajiya. It may sound like a strange combination at first but trust me, once you try them, you will be hooked! It's a great starter or a snack food for a picnic on a lazy day out in the sun. They are of course best eaten hot! This recipe will serve at least 2 to 3 people.


2  ripe bananas (mashed well)
5 level tbsps dried fenugreek leaves
0.5 tsp ground pepper
1 tbsp ginger (peeled and grated/minced)
0.25 tsp turmeric powder
2 green chillies (washed and ground)
0.5 tsp salt
0.25 tsp red chilli powder
2 tsps cumin-coriander powder (thana jeeru)
0.25 tsp asaoetida
3 tsps sugar
0.25 cup cold water

To fry the Pakoras:

Vegetable oil/sunflower oil to deep fry


1. Mix all the ingredients in the order above in a dish apart from the oil.
2. Only put enough water in the rest of the ingredients (listed before 'water') to ensure that the mixture forms a batter so that it can be dropped into hot oil to fry and form pakoras.
3. Once a consistent, smooth batter is formed, drop the batter into hot oil (spoon by spoon) to deep fry the pakoras to a golden brown colour. (Try to only deep fry 5 or 6 at a time to avoid burning.)
4. Remove from the oil and onto a plate; put some kitchen roll on the plate to help the oil to be further be removed from the pakoras.
5. Eat hot to enjoy them at their best.

So there you have it! A delicious new recipe for you to try ... savour and enjoy the banana and fenugreek pakoras / kera methi na bhajiya! You and your friends will just love them!

Until next time my friends ...
Love and Namaste! xx
Bon appetit!

PS I will up load a picture of these soon - for some reason, the ones I took earlier have disappeared into the digital realm! :)

Friday, 1 September 2017

Sarson Ka Saag / Pureed Greens Soup

Dear Gujarati Food Lovers!

Today, I will be sharing with you the recipe for Sarson Ka Saag / Pureed Greens Soup (a green, leaf-based, pureed, thick soup) which actually is a staple dish in the Punjabi diet but it's one of my all time favourites so even though it is not technically a Gujarati dish, I will be showing you how my mother makes it. This recipe is packed with nutrients and is extremely healthy; it is traditionally served with Makki di Roti (unleavened Punjabi bread made of cornflour).

Here is a picture of the final dish:

(serves at least 3 people)


To steam in the pressure cooker:
1 large bunch of washed and medium chopped spinach leaves (it should come out to 200g when chopped)
1 large bunch of washed and medium chopped, Indian, mustard greens (it should come out to 200g when chopped)
0.75 bunch of washed and medium chopped fenugreek leaves (it should come out to about 75g when chopped)
1 medium, peeled and roughly chopped, red onion
3 mugs of water
3 cloves of garlic (peeled, washed and grated)
1 heaped tbsp ginger (peeled, washed and grated)
0.25 tsp turmeric powder
1 tsp cumin seeds
2 tbsps salt (slightly heaped)
2 big green chillies (washed and chopped into small pieces)

In the fry pan (after blending):
1 big slice of butter about 2 mms thick
cornflour paste (1tbsp cornflour and 2 tbsps cold tap water - mixed well to form a paste)


1. Place the spinach, mustard greens, fenugreek leaves and onion into a medium-sized, pressure cooker.

2. Add in the water and place on the hob. Put the flame on the hob to a medium-high flame so that the greens start to wilt.
3. Add in the rest of the ingredients from the list above, in the order above, from the garlic all the way to the green chillies.

4. Close the pressure cooker and cook until 3 to 4 whistles sound from the pressure cooker at medium heat. Make sure that the pressure cooker you use is big enough so that the contents of the cooker doesn't start to escape from the cooker when it is cooking and make sure that there is enough water in the pressure cooker so that the contents do no burn.

5. Once the greens are cooked and the 4 whistles sound,  take the pressure cooker off the heat and let the pressure cooker cool down so that all the pressure from the cooker is released. This is very important so that when you open the pressure cooker, the contents of the cooker doesn't explode all over the kitchen and burn you. Only when all the pressure from the cooker is released is it safe to open the cooker.

6. Pour half the mixture into a jug blender and puree it until it is really fine. Then do the other half. The idea of doing it in two batches is so that the contents of the jug doesn't overflow when blending to a fine puree.

7. Put the butter into a frypan and heat at a low heat.

8. Add in the pureed greens into the frypan and turn up the heat to medium-high.

9. Add in the cornflour paste and stir well.
10. Simmer for 10 minutes on a low heat; this will thicken the pureed greens.
11. The Sarson ka Saag is ready to serve.

So there you have it! A delicious new recipe for you to try at the weekend ... savour and enjoy the Sarson ka Saag! It's delicious and we eat it with chapatis (also known in Gujarati as rotlis/rotis).

Until next time my friends ...
Love and Namaste! xx
Bon appetit!

Saturday, 26 August 2017

Drumstick Curry / Saragva nu Shaak / Shektani sing nu shaak

Dear Gujarati Food Lovers!

First of all Happy Ganesh Chaturthi to you all!

Today (when I started to write this post - Friday 25th August, 2017) is a very auspicious day in the Hindu calendar celebrating our beloved Lord Ganesh who is known as the 'Remover of all Obstacles' and the God of Prosperity. This is the beginning of a 10 day festival in honour of Lord Ganesh (son of Goddess Parvati and the God of all Gods, Mahadev (also known as the destroyer of evil). Private households and communities get together to make Ganesh statues from clay and it ends with these (generally) massive statues of Ganesh being paraded through the streets in India with song and dance and then finally, immersed in large water bodies such as the sea or ocean.

So, in honour of this auspicious festival, I am going to share the recipe for Drumstick Curry/Saragva nu shaak/Shektani sing nu shaak (one of my favourites):

Here is a picture of the final dish:

(serves at least 3 people)


4 long drumsticks (they are generally 40cms long) - please ensure that when you choose them, they are not exceedingly bumpy and that they are not limp - essentially choose the ones with a vivid green and smooth skin and the ones that are younger in age (the older they are, the harder and bumpier they are and the more bitter they will be)

8 small potatoes (new potatoes are fine)
3 big tbsps (serving spoons) vegetable oil - ideally sunflower oil
2 tsps cumin seeds
1 pinch of asafoetida
3 heaped tsps chickpea flour
1 big tbsp (serving spoon) fine semolina
2 tsps salt
2 tsps cumin-coriander powder (thana jeeru)
0.5 tsp turmeric powder
0.5 tsp red chilli powder
3 tbsp fresh, chopped, fresh coriander (keep 2 tbsps of this to garnish at the end)
0.75 tsp fresh, ground, green chillies
3 cloves of garlic (peeled, washed and minced)
1 tbsp lemon juice (bottled is also fine)
1 tsp sugar


1. Wash the drumsticks and cut them into 3 inch long lengths. Then boil them. Keep the water from boiling the drumsticks. Once boiled, remove them from the water into a separate bowl to prevent them from over cooking.

2. Wash the potatoes and boil them well until you can easily pierce a knife through them and peel off the skins. Then cut them in half.

3. In a large saucepan on the hob, heat the oil on high heat and add in the cumin seeds once the oil is hot enough.
4. Once the cumin seeds start to brown and pop in the pan, add in the asafoetida. Lightly stir.
5. Then add in the chickpea flour and turn the heat to a medium-to-low flame immediately.
6. Stir the chickpea flour continuously until it starts to go a light pinkish in colour.
7. Then add in the semolina and mix well again until it is pinkish in colour. (Of course, the chickpea flour will darken further in colour but be careful not to over cook it otherwise the dish will taste bitter.)
8. Add in the saved boiled water from cooking the drumsticks, the boiled potatoes and also the cooked drumsticks into the large saucepan.
9. Turn the flame to a medium-to-high heat (more on the high side) and stir well to combine the flour into the water to create a slightly thick gravy from the water that has just been poured in.
10. Add in the rest of the ingredients from the ingredients list above in the order shown. Mix well.

11. Turn to a low heat and cook on low heat for 15 minutes to simmer. You can cover the saucepan for optimal results.
12. Add in the 2 tbsps coriander at the end to garnish.

NB: When you eat the drumsticks, it is only the inside part of the drumstick (not the tough exterior nor the seeds unless they are really soft) that can be eaten. Basically, the fleshy bit on the inside. Generally, people eat the drumsticks with their clean hands and scrap off the inner flesh with their teeth but first splitting the drumstick lengthways.

So there you have it! A delicious new recipe for you to try ... savour and enjoy the shektani sing/saragva nu shaak!

Until next time my friends ...
Love and Namaste! xx
Bon appetit!

Tuesday, 15 August 2017

Sweetcorn Fritters (mithi makai na vada)

Dear Gujarati Food Made Easy Lovers!

I wish you all a very Happy Indian Independence Day - India officially turns 70 years old today and we are also celebrating Janmashtami today, so Happy Janmashtami.

Janmashtami is the day on which Lord Krishna (the 8th incarnation of Lord Vishnu - the preserver of the Universe) was proclaimed to be born to save the world from his evil, maternal uncle, Kaansa. Krishna was also pivotal in the epic 18 day war between the Kauravas and the Pandavas where he helped the Pandavas win this war of truth and righteousness over evil. This war was fought at Kurukshetra (now near modern day New Delhi) and was retold in the Indian epic, Mahabharat.

So, in celebration of the two events today, I will share with you one of my favourite recipes called Mithi Makai na Vada (sweetcorn fritters). Here is a picture of the final dish - these mithi makai na vada or sweetcorn fritters are excellent as starters and this recipe will make enough for 4 people:

(serves between 3 to 4 people)


500g washed and grated, fresh sweetcorn (you can use either the white or yellow sweetcorn) / 8 to 10 whole corncobs should suffice
1 heaped tsp green chillies
2 tsps salt
1 tbsp peeled and grated, fresh ginger
3 semi-heaped big tbsps (aka serving spoons) chickpea flour
4 heaped tbsp wholewheat flour
1 tbsp cornflour
2.5 big tbsps (aka serving spoons) vegetable oil (ideally sunflower oil)

In addition:
  • You will need a wok of sunflower oil to deep fry the sweetcorn fritters/mithi makai na vada in
  • Kitchen tissue paper in a plate to drain the oil from the freshly fried sweetcorn fritters/mithi makai na vada
  • Fresh lemon to squeeze some juice on the fritters before serving

1. The peeled and washed corn should look like this:

2. Grate the corn but not too hard or else you will find that you have ended up grating more than just the corn kernels (which is not what you need - avoid grating the centre cobs). This is what you will see in your dish if done correctly:

3. Add in all of the rest of the ingredients from the list above:

4. Mix well:

The mixture should be thick enough to be able to drop about a spoonful of this batter at a time to form balls in the hot oil.

5. Deep fry the batter placing it in the hot oil spoon by spoon to form the fritters/vada. Only put in enough batter to form the number of fritters/vada that you can manage to turn without burning them - I would recommend 4 or 5 at a time. If the wok is bigger and you are an experienced chef, I still would put no more than 6 or 7 at a time.

(If the fritters break up and don't stay together, add a tbsp of each of the chickpea flour and the wholemeal flour into the batter and stir well before trying to fry the batter in the hot oil to make them into fritters again.

6. Once they are golden brown, remove safely from the hot oil and drain on some kitchen paper in a plate.

7. You can use extra kitchen paper to remove excess oil and serve hot with a squeeze of lemon juice.

So there you have it; a delicious new recipe for you to try out! Let me know how it was :) Savour and enjoy! Many thanks!

Until next time, my friends...
Love and Namaste!
Bon appetit! xx

Monday, 7 August 2017

Surti Papdi nu shaak (Lablab bean subze)

Dear Gujarati Food Made Easy Lovers

Today, I will share with you the recipe for lablab bean subze (otherwise known as surti papdi nu shaak) in Gujarat. The UK is very well known for being a great place to come across foods from all over the world and even then, I have found it difficult to come across the lablab bean (surti papdi) as it is an extremely seasonal vegetable (mainly found in Indian winter time) and pretty rare to find, even in the Asian grocery stores.

When you do come across them in the shop, be careful as to how you select the beans. They generally come in pods that are a vivacious green and pods will be firm and of a velvety texture if they are of a good quality. You may also find that some stores in the UK will sell only the already shelled beans without the pods (to make your life easier), although it is safe to say that these may be of varying quality. As soon as you get home from buying the lablab beans (surti papdi), please refrigerate them immediately and cook and eat them as soon as you can so that you gain the best taste experience from them.

So here goes with the recipe for Surti Papdi nu Shaak (lablab bean subze), starting with a picture of the final dish: 

(serves 2 to 3 people)


1 big tbsp sunflower oil
1 pinch papad khar (this is an alkaline salt available in Asian grocery stores)
1 pinch asafoetida
0.75 tsp ajwain seeds
400g surti papdi/lablab beans, ideally half in their pods and half shelled (wash thoroughly in cold water at least 3 times and make sure all the water has been separated from the washed surti papdi
0.5 tsp turmeric powder
1 tsp green chillies
1 heaped tsp salt
4 cloves of garlic (freshly peeled and grated)
0.5 tsp sugar
1 big tbsp chopped coriander
Two-thirds mug full of warm water


1. Pour the oil into a medium-sized pressure cooker and let it heat up.
2. Add in the papad khar, the asafoetida and the ajwain seeds and temper the ajwain seeds until they start to turn a golden brown colour.
3. Add in the surti papdi/lablab beans and stir well.
4. Add in the rest of the ingredients, starting with the turmeric powder in the order stated above in the ingredients list and mix well until all the spices have been evenly spread around the surti papdi/lablab beans.
5. Once you add the water and have mixed in everything, close the pressure cooker and cook the surti papdi on a medium-to-high heat until the cooker sounds at least 2 whistles. 3 whistles would be fine too.
6. Turn off the heat and make sure that the pressure from the pressure cooker has been released before opening the cooker.
7. Serve the surti papdi nu shaak while it is hot with freshly squeezed lemon and coriander chutney. (Recipe for coriander chutney:

So there you have it; a delicious new recipe for you to try out and let me know how it was! Many thanks!

Until next time, my friends...
Love and Namaste!
Bon appetit! xx

Thursday, 22 June 2017

Laal Bataka Nu Shaak (Pan-Fried Red Potatoes)

Dear Gujarati Food Made Easy Lovers

Today, I feel inspired to share with you another recipe. Hopefully, there will be more where they came from! :) Apologies (again) for my absence but I will yet again endeavour to post more recipes on a more consistent basis.

I have been away for work, travelling and following other interests so have admittedly (inadvertently) neglected this blog for which I hope I can make up for now. I know my entries have been sporadic but I would like to again thank you all for being loyal followers of my blog and am pleased to report that Gujarati Food Made Easy's following on Facebook has grown to nearly 5,000 followers! So thank you very much for your readership!

So here we go; here is the recipe for Laal Bataka Nu Shaak (Pan-Fried Red Potatoes):

(Red potatoes are available in all UK supermarkets)

Here is a picture of the final dish:

(serves 2 maybe 3 people)

This is what it looks like in the shop:


4 serving spoons sunflower oil
1 tsp mustard seeds
1 pinch asafoetida
6 medium-sized potatoes (sliced)
2 tsps salt
1 heaped tbsp ginger (grated)
1 tsp green chillies
0.5 tsp turmeric powder
0.25 tsp cumin-coriander powder

For later:

wedges of fresh lemon


1. Wash the potatoes well in warm water, peel them and wash them again in cold water until the water runs clear of the muddy deposits on the potatoes.

2. Slice the potatoes in half and then again into thin slices of about 3 millimetres each.

3. In a non-stick frying pan, heat the oil on a medium to high heat and when it is hot, add in the mustard seeds and temper them until they start to pop. Add in the one pinch of asafoetida as well.

4. Add in the potatoes and mix well. Keep the heat on medium to high.
5. Add in the rest of the ingredients in the order listed above.

6. Mix it all well and it should look like the picture above.
7. Cover the frying pan with a lid and cook on a medium heat for about 7 minutes.
8. Take off the lid and check that the potatoes are done by poking a knife through the thickest slice. If it goes though easily, then it is done.
9. If not, you can cook it further on a low heat with the lid off stirring occasionally - this will crisp up the sides of the potato slices to give it a crunchy texture. Cook until the centres of the slices are soft.

Serve hot, preferably with a squeeze of fresh lemon and this dish can be eaten with rotlis/chapatis.

So there you have it! A delicious new recipe for you to try out! Please do let me know how it turns out... many thanks!

Until next time, my friends...
Love and Namaste!
Bon appetit! xx