Historic Recipes

Snake gourd, known as chichinda or lamba parval in India, is an ancient vegetable that has been cultivated for thousands of years. It belongs to the gourd family, which includes bottle gourd and bitter melon, and thrives in tropical climates.  Historically, it has been used not only for cooking but also in Ayurveda for its […]

Payasam (Payasa, Payesh) is a beloved rice pudding enjoyed across Southern and Eastern India. Made with simple ingredients—rice, milk, and jaggery—payasam has been a part of Indian cuisine for millennia. Payasam is similar to North Indian Kheer and Gujarati Doodh Pak, but each has its own character that makes it distinct. The Ancient History of […]

Have you ever wondered what masoor dal might have tasted like before modern ingredients like tomatoes, chilies, and onions became common? I wanted to explore that idea, so I made a version of masoor dal using only ingredients that would have been available in ancient India. The result? A dish that’s warm, earthy, and packed […]

Ukado, or “Ukaro”, is the Gujarati version of kadha. Kadha is an Ayurvedic tea that is frequently used to promote good health. It is an herbal concoction with a strong spicy flavor traditionally consumed for its warming and soothing qualities. This is a family recipe my mom taught me. It was a common fixture in […]

A staple in my family, this authentic dish combines the nutritional powerhouse of moringa with rich, creamy besan, yogurt, and Indian spices. This has long been my favorite way to enjoy moringa. About this Recipe Saragva nu Shaak is a thick, kadhi-like curry featuring moringa drumsticks, yogurt, and besan. The drumsticks, with their fibrous exterior […]

Papdi no lot is a beloved Gujarati treat. Traditional recipes often call for an ingredient that raises eyebrows: papad kharo, which contains the controversial ingredient, sodium benzoate. I have made a fantastic papdi no lot recipe that not only eliminates this concern but also simplifies the process.  About this Recipe Papdi is a traditional Gujarati […]

Here’s a super-easy recipe for making delicious coconut burfi, just like the ones you find in Indian sweet shops. It’s moist, coconutty, and perfect for whipping up at home. About this Recipe Coconut burfi is a bit like coconut fudge, with a soft, melt-in-your-mouth texture. It’s a favorite treat in Gujarat and all over India. […]

A bowl of khichdi made just right is like a big, warm, comforting hug. Whenever I’m feeling under the weather or a little down, khichdi is the meal that hits all the right spots. With only 5 ingredients, it takes little effort to assemble and is ready in about 20 minutes. It’s a classic dish […]

Known to be over 5,000 years old, malpua is India’s oldest dessert. This sweet, which is still enjoyed by many in celebration, are made by frying a batter and soaking in a sweet syrup. About this Recipe I’ve been making malpua, (“malpuda”, as we call them in Gujarati), since I was a child, but I […]

If the only ghee you have had is ghee from a jar or ghee made from butter, you are missing out. Traditional ghee is very different. The cream is fermented into yogurt before it is churned into butter, giving it a more complex, mildly sour, and funky flavor. This is the type of ghee I […]

When I teach people how to make Indian food, I strive to give them a full understanding of the ingredients they are using. In Indian food, Basmati rice is so fundamental, at a minimum, you should have these four methods of cooking it in your bag of tricks. Methods 1 & 2: Simple Stovetop Rice […]

Growing up, I ate fresh dahi (Indian yogurt), nearly every single day. My mother had a nightly routine of soaking lentils for dhokla or sprouting and boiling milk to make yogurt. Because that is how important dahi is in the Gujarati household. It’s a tradition that started thousands of years ago, as yogurt was the […]

Dhokla is a spongy, steamed bread made from rice and lentils. It is vegetarian, even vegan-friendly, rich in protein, and gluten-free because it is made from rice and lentils. Dhokla is essential comfort food for any Gujarati. About this Recipe Dhokla is a very old recipe, first mentioned as “Dukkia,” in Jain literature from 1068. […]

Yavagu is a porridge enjoyed in India for well over 2,000 years. It is mentioned frequently in old texts like the Mahabaratha and Ramayan and is much praised by Ayurveda. Today it is most often prepared as a rice porridge, but it can be made with any grain. Here I make it with red rice […]

This recipe for Long Pepper Chicken comes from the Arthashastra and is one of the oldest known Indian recipes dating to around 200-300 BCE. It’s a lovely spiced chicken dish that has some major similarities as well as differences from modern Indian chicken dishes. About the Recipe I learned about this dish from KT Achaya’s […]

Handvo is a traditional Gujarati lentil steam cake. It is savory, spicy, packed with vegetables, and topped with mustard and sesame seeds. It is usually made with dudhi (opo squash) but can be made with many different vegetables like onions, cabbage, carrots, or cauliflower. Every Gujarati family has their favored variations on handvo. This is […]

Shrikhand is a classic Gujarati (or Marathi) sweet made with thickened yogurt, sweetened with sugar, and a little cardamom and saffron to add a little elegance and flavor. This is a very traditional recipe that I have seen served in many Gujarati households and celebrations. About this Recipe Shrikhand is a dish that dates back […]

Puri is a North Indian balloon bread that is deep-fried. It is often served at parties and gatherings because when you need to make a lot of them, deep frying the bread is a lot faster than making rotli or paratha. This little fry bread is one of my son’s favorites, especially when served with […]

Spicy roasted makhana is a snack my Grandmother taught me to make. Hers wasn’t makhana, though. She used mamra (puffed rice). Makhana, or fox nuts, are a puffed seed with a texture similar to popcorn or very large mumra. They have the added benefit of being a fasting food, and many people prize them for […]

Dudhi muthiya is a steamed bread with grated opo squash that is sliced and pan-fried. It is a traditional and much-loved Gujarati farsan (savory snack). This has been a staple food in my home for generations.  Make this recipe because it is: Ingredients Dudhi – lauki / bottle gourd / opo squash – one of […]

Salt Lassi is a cool, refreshing yogurt drink. The tang and saltiness are most welcome on a warm summer day.  Yogurt and yogurt-based drinks have a long history in India. A version of this drink is mentioned in Arthashastra, meaning it has been enjoyed in India for over 3,000 years.  Why Make Salt Lassi? Ingredients […]

Suva ni bhaji is a fragrant curry with fresh dill and moong dal (split mung beans). A traditional Gujarati dish with variations enjoyed across North India, especially in Maharashtra. This is something my family made whenever fresh dill was available. There are lots of good reasons to make this recipe: About the Recipe In Indian […]

Dhana jeera, called “dhana jiru” in my house, is a fragrant and toasty spice mix of cumin-coriander powder used in Gujarati cuisine. Cumin gives it an earthy, toasty flavor, and coriander balances that with a citrusy, floral fragrance. Gujaratis often make dhana jiru in large batches for use in our cooking over several months. This […]

The smell of sweet coconut karanji takes me back to Bombay. This is the traditional Maharashtrian treat my neighbors would make on Diwali and Ganesh Chaturthi. I’ve adapted it to the air fryer, which produces a surprisingly authentic version and is so convenient, saving the step of dealing with a pot of frying oil. For […]

Bharwa Bhindi is a traditional Gujarati dish of okra stuffed with masala, nuts, and besan and cooked in a skillet, called “Bharela Bhinda nu Shaak” in Gujarati. The results are okra that has a crunch and that classic okra chewiness. This okra dish is drier and has none of the wet or slimy texture that […]

Dal Chawal is a simple, hearty comfort food for millions of Indians worldwide. It is such a common food some version of it will be cooked just about anywhere in India. It’s just one of those foods that is part of the culture. Pot-In-Pot Dal Chawal is the ideal pot-in-pot food for the Instant Pot […]

Bhinda nu shaak is a simple okra stir fry, for anyone who loves okra. With only five ingredients, the flavors are focused on the okra. It is a very easy, traditional shaak perfect for a weeknight meal. It comes together in under 20 minutes.  Other names for this dish are “binda fry,” or the hindi […]

Sukhdi is a traditional Gujarati sweet made with simple ingredients that combine into something so delicious that it has been a family favorite for generations. “Sukh” is Gujarati for joy, happiness, or contentment. Sukhdi means that which brings joy. About this Recipe Sukhdi is a traditional Gujarati sweet that evokes the feeling of home and […]

Bajra halwa is a fantastic, gluten-free alternative to the traditional atta halwa. It has a great nutty caramel flavor and comes together in under 15 minutes. What a great dish to celebrate pearl millet. About this Recipe Bajra halwa is a traditional winter warming dish but can be eaten throughout the year. Bajri is known […]

This is a Gujarati shaak that brings back fond memories of my grandmother, who loved this dish and looked forward to making it every winter. Lila chana is a very wintery dish because it features fresh garbanzo beans (lila chana), which are ripe only in the wintertime in Gujarati. The green gravy is made with […]

Ringan Tuvar nu Shaak is a traditional Gujarati winter recipe to make when both young, fresh tuvar and green garlic are freshly available. Fresh tuvar, or “lilva tuvar,” is a much-loved Gujarati vegetable. This dish features tuvar and eggplant, two of my grandmother’s favorite ingredients. This was a dish my Grandma loved to make every […]

This sprouted moong sauté, or “ugadela mug”, is a simple, nutritious dish enhanced with garlic, cumin, and turmeric. This is a great dish you must try if you are looking for something to make with sprouted moong. How to Cook Mung Bean Sprouts Cooking moong bean sprouts is very simple. Most of the work of […]

This sprouted moong dal is inspired by Maharashtrian mugachi usal, made the way my mom used to make it for the family. It features nutritious sprouted moong dal, with the heartiness and warmth of a good dal. Serve it to your family with some basmati rice for a perfect weekday dinner. Why This Recipe Featuring […]

Boondi are a crispy chickpea snack that are so simple to put together. I make them any time I make bhajiya. Boondi are often eaten as a snack on their own or added to snack mixtures like chevdo and bhel, to add a little flavor and texture enhancement. Boondi is also the main ingredient of […]

Sesame Chikki is a candy brittle made with sesame seeds and jaggery. It’s a treat that is popular across all of India, and some other parts of the world too! This was one of the chikki my mom would always make for Makar Sankranti (Uttarayan, the Kite Festival) every year. About Sesame Brittle Chikki is […]

Methi na gota are fluffy fenugreek fritters with crispy outsides and soft insides. They have that savory, slightly bitter taste that you get from fresh fenugreek leaves. This is an essential Gujarati snack, often served with afternoon cha. About the Recipe This recipe is a family specialty. My mom and my grandma both taught me […]

No matter how hard I try, celebrating Diwali in the US can’t compare to celebrating in India. I make my rangoli and I light my diyas, but the atmosphere is not the same. But if there is one thing that can make Diwali feel like Diwali no matter where I am, it is mawa ghughra. […]

Diwali is just around the corner, and the first thing that comes to mind when I think of Diwali is always Ghughra. Ghughra are India’s version of a sweet hand-pie. The version here is a very Gujarati version, made with a sweetened nut filling. Other names for ghughra are ghooghra, karanji (Maharashtrian), kajji kay alu […]

Roti are the main flatbread of North India. They are an unleavened bread that has been traditionally eaten everyday. They are also known as rotli, chapati and phulka or fulka. I started learning how to make these when I was very young, about 4 or 5. I was making them on my own by the […]

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 […]

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 […]

Doodh pak is a simple and delicious Gujarati sweet, a type of rice pudding. Doodh pak is Gujarati for “Cooked Milk.” It is sweetened with milk and has basmati rice and Indian dessert spices, cardamom, nutmeg, and saffron. It also has one unusual ingredient, charoli, an almond-like nut often used with Indian desserts. If you […]

Ringan Methi nu Shaak is a simple Gujarati eggplant shaak made with fresh fenugreek leaves. In English you might call this dish Fresh Fenugreek and Eggplant Curry, or Methi Banghan ki Subzi in Hindi. Eggplant is a very common ingredient used throughout India. I find it especially common in Gujarati food. We also love our […]

Dudhi chana nu shaak is a staple Gujarati shaak (subzi) made from dudhi, which is a type of squash. Dudhi is known as bottle gourd or opo squash in english, and lauki in Hindi. Dudhi is a type of squash that should be eaten young while the flesh is still soft. It’s called “bottle gourd” […]

Dhebra are a savory cross between a flatbread and balloon bread. Also known as bajri na vada, they are little fried flatbreads made from bajri no lot, which is pearl millet flour, a Gujarati specialty. Dhebra are a Gujarati snack most often made for the festival of Kali Chadush. Kali Chadush is the day before […]

Tindora nu Shaak is an example of a typical Gujarati recipe. This is a simple recipe, the way my mother makes it. The simplicity keeps the emphasis on the tindora and lets the tindora shine. This shaak is sometimes served as part of a Gujarati thali. Tindora is a neat little vegetable, common in India […]

Karela is a melon that looks similar to a cucumber, but with a distinctive warty flesh (think of the warts on some gourds). Other names for karela are “bitter melon”, “bitter gourd” and “bitter apple.” One major characteristic of Indian food, especially Gujarati food, is that each dish tends to appeal to all five tastes. […]

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 […]

Lachko dal, with is made with tuvar dal (toor dal in Hindi) is a hearty Gujarati comfort food. It is no surprise why. Lachko dal is full of flavor and has an extraordinarily creamy texture. This lentil dish is also super easy to make, versatile enough to be eaten with rice or paratha, freezes well […]

Tangy, spicy and slightly sweet, Osaman is perfect as a warm vegetarian sipping broth on a cold evening. Osaman is a traditional Gujarati lentil broth. The water that the split pigeon peas (tuvar dal/ toor dal) are cooked in is flavored with lemon juice and spices. For such a simple dish, it is surprisingly complex […]

Kichidi and chaas is my all-time favorite comfort food. My mom used to make kichidi for me whenever I felt a little under the weather. The combination of steaming hot rice and lentils with a cold glass of chaas always made me feel better. Chaas is a simple combination of yogurt, salt, water and cumin. […]

Turmeric pickle is a crunchy, mildly spiced condiment that you can even munch on by itself for a quick bite. Enjoy the health benefits of fresh turmeric with the five minute recipe that involves no cooking. About Turmeric Pickle Turmeric pickle was always available in my house growing up. Not only because it is a […]

Khandvi are a traditional Gujarati snack, or “farsan,” that are made with besan flour (garbanzo bean flour) and seasoned with sesame seeds, mustard seeds, chilies, and coconut. They are bite sized and easy to pick up with your fingers and pop into your mouth making them a great party appetizer. And best of all, they […]

Long before the gluten free diet became popular, and well before I had even heard of Celiac disease, my mom cut wheat out of her diet. She noticed that she felt better when she didn’t eat wheat so for a while we ate a ton of rice dishes along with other lesser known grains like […]

Baaflu (or Aam Panna) is a refreshing mango drink made from raw mangoes. Raw as in unripened. It is the perfect summer drink. Even though we drank a lot of lemonade while growing up in India, to me this mango drink is synonymous with summer. My mom would make large batches and I would guzzle […]

Yogurt, or Dahi, is an essential part of Indian food. To those who know Indian food only casually, raita will surely be the first thing that comes to mind. It is also used in drinks, like chaas and lassi or Mango Lassi. It is also used frequently in marinades, such as a tandoori marinade we […]

When it’s gloomy outside or I’m feeling low, I often make kadhi. It never fails to make me feel better. Yesterday was a super busy day and I came home pretty tired. All I wanted to do was put my legs up and sit on the couch with a steaming bowl of kadhi and rice…and […]

January 14th is one of the most exciting days of the year in many parts of India, especially Gujarat. Growing up, my brother and I looked forward to it every year. It’s the day of the Kite Festival. The Kite Festival in India is not the peaceful event you may be picturing. In India, flying kites […]

Ghughra (Gujiya, in Hindi) is an essential Diwali treat for Gujaratis, and Holi treat across North India. To celebrate this festival, my mom always went all out. She made various snack foods at home and ordered others from specialty sweet and snack shops. There were many different sweets and snacks, but Ghugras were the one […]