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)
Cucumber Raita is an essential side dish in Indian cooking. It is ever-present in home-cooking across India and equally so on restaurant menus. Cucumber raita is the most common of the many variations of raita in Indian cuisine. Raita in general is made up of a combination of yogurt and cucumbers, beets, onion, pineapple, or… Continue reading Cucumber Raita
Papdi is not a common ingredient in Europe, but it is found in dishes throughout India, Southeast Asia, and East Africa. The plant is originally from East Africa. It is an important ingredient in many Gujarati dishes. Papdi is a lentil, it is also called hyacinth bean, or lablab. Each pod contains 2-4 beans, which… Continue reading Papdi nu Shaak Recipe
In the last three weeks, I’ve made 4 pizzas from scratch, eaten countless frozen Trader Joe’s pizzas, been to Oggi’s twice for pizza and beer, had Round Table at my in-law’s and had Little Caesars for a lazy dinner. Wow! I’m a little shocked at my pizza consumption after seeing it all together in one… Continue reading Tandoori Paneer Pizza
