In Indian food, asafoetida is often used alongside beans. Asafoetida is a very pungent spice used in very small quantities. It is known for its ability to prevent gas.
Made from the latex of a fennel-looking plant in the celery family called Ferula. People sensitive to gluten should be aware that it is often cut with wheat flour and may want to seek out a gluten-free version.
Chora nu shaak is a Gujarati version of a black-eyed peas curry. Gujarati’s love black-eyed peas, and this is a favorite dish often served at special occasions, especially weddings. Other names for this dish might be chora nu shaak, chawli ki subzi, black-eyed peas curry, or lobia masala. Since this is made in a Gujarati… Continue reading Chora nu Shaak (Gujarati Style Black-Eyed Peas)
Tuvar ni kachori, or lilva kachori, is a much treasured Gujarati snack made from fresh tuvar, called toor in Hindi or pigeon pea lentils in English. Tuvar is in season in winter in India, and I have fond memories of collecting tuvar, making these snacks and eating them with my family. It was always an… Continue reading Tuvar ni Kachori (Lilva Kachori)
Kalingar nu shaak, or watermelon rind curry, is a traditional Gujarati curry and a great way to fight food waste. Who hasn’t stared at those uneaten rinds of watermelon and wondered if there were something that could be done rather than throwing it all away? It turns out, watermelon rind is very useful. There are… Continue reading Watermelon Rind Shaak (Kalingar nu Shaak)
Masala puri, or tikhi puri, are a traditional Indian balloon bread, a type of flatbread. Balloon breads are flatbreads that are fried and tend to balloon up in the fryer. Masala puri are a spicy flatbread (masala means spicy or spiced). To make regular puri, you would do everything the same but leave out the… Continue reading Masala Puri (Tikhi Puri)
