Yummy Peanut Chutney

Recipe contributed by Dhara Balwa

Summer is on the verge of getting done for this year. Vacation time is over and kids are back to school and so is the routine. After two long months of masti and relaxation, time to go back to monotonous cycle of the weekdays. With that comes the desire to update the blog too, that has been kept aside for a couple of months. While I rev back full fledged to writing big recipes, here is something quick to make(and write!) But just because it is a condiment, doesn't make it any less a part of your meal! I alert you how you can be hooked to this chutney that reminds me of Rajkot's Gordhanbhai ni Chutney. If you haven't had it before, try to get hold of it. Although not very similar in taste, this chutney is equally tasty.

The recipe is shared by my mother-in-law who loves condiments with everyday meal including home-made pickles and chutneys. Gordhanbhai's leeli chutney is on her list of favorites. So she put her heart to try and recreate the chutney at home and came up with a close(and I would say better) version of the chutney. I have suggested to her so many times to get the patent for the recipe. It is that good! So many of my meals consisted of roti and this chutney while I was finishing my graduation far from home. She knows that I like it very much so since the past ten years whenever we get together, she will make a big blob of it for me to relish for many days.

I never tried to make it earlier but in past months, I was craving it and decided to try making it myself. So, I got the recipe from my MIL. Mine has turned out more peanutty than hers - the reason being the hot peppers used. In India, the hot peppers are more watery, so my MIL washes them and keeps them out to dry a little for 2-3 days to take some water out. I used Thai hot peppers and boy, are they hot! A little goes a long way. So I have to add more peanuts to compensate for the heat of the peppers but it tastes good too. I have written so much about this, you have to try. Pretty Please! :)Anyway, a few of my friends who eat spicy food tasted this chutney and they enjoyed it very much. I hope you do too.

Prep time: 15 min
Difficulty level: Easy
Spicy level: Hot

Bhindi Masala

Recipe contributed by Rashmi Sampat

Okra is a favorite of many. My Son loves okra and can eat it everyday. Unfortunately, he wanted the same recipe day after day. Now, my husband and I got tired of eating the same thing. So, I tried something different and thankfully for us, my son loved it. This has now become our family favorite. Some of my friends also requested the recipe after tasting it. I hope you enjoy this delectable dish as much as we do.

Serves: 4
Prep Time: 20 min Cooking Time: 30 minutes
Difficulty level: Medium

Dal Dhokli (Dal with spiced up roti)

Recipe contributed by Dhara Balwa

Dal Dhokli is a well known Gujarati dish. As most of the Gujarati savories, this dish is also spicy, sweet and tangy at the same time. I have heard the recipe was invented to use up the left over dal and make it a one dish meal. The dal is let to come to a boil and the pieces of spiced up roti known as Thepla are added and heated up until cooked. It is a very simple to make and satisfactory at the same time. Of course, there are some variations to the preparation now. Some people add stuffed 'potlis' commonly filled with shredded coconut and some spices or filling of their liking. I like the simple one. In this recipe below, you can add boiled peanuts but as I was preparing it as lunch for my son and he is in a nut-free class in school, I didn't add them but the peanuts taste delicious with this. Also, I use lime juice for the sourness but some people do use tamarind pulp or raw mango slices instead. And one last thing, I know some people who drizzle some oil and sprinkle some dry ginger powder on the Dal Dhokli when served. Feel free to try the versions as per your liking. This recipe is medium on spice level but I believe that quantities of salt, sugar, sourness and hotness is all subjective depending on a person's liking and spice tolerance.

Serves: 2
Prep time: 25 min Cook time: 15 min
Difficulty level: Medium
Spice heat: Medium

Gujarati Pizza/Jasuben na Pizza

Recipe contributed by Dhara Balwa

Growing up, my mom used to make pizza on special days. It needed a bit planning and special ingredients to make them and they are the yummiest pizza. Living in a small town, all these varieties were sparsely available in restaurants and the enthusiastic cooks would make them at home. Imagine my surprise when I had pizza (My cousin said these are the real pizzas!) outside for the first time. My mouth rejected the US style pizza. It wasn't what I had eaten so far! Stringy mozzarella cheese in a pizza? No thanks.. I loved the mountain of uncooked, finely shredded processed cheese. Bread-like base? Nope. The home-made thin, crisp base was(and is) the preference. And don't get me started on the delicious spicy gravy! Prepared on a pan in the absence of conventional oven, it was a treat. Then I went to college and eating those pizzas became rare and it had been at least a decade since I had it last. Of course, in the meantime, I developed my likeness for the US style pizza. And coming here in the States, I got to taste the original Italian pizzas that are truly delicious.

One day, a friend asked me if I knew how to make Jasuben style pizza. A quick search and I realized she was talking about the kind of pizzas my mom made and the craving began. Honestly, I was very intimidated by the base, as I remember how time-consuming it was to make them. And the gravy took a long time to get done too. There came a day when the craving over-powered the laziness and I set to recreate the pizza at home. Surprisingly, it was not that time consuming as I had expected it to be. The base was a bit of disappointment but I have found a good ready-to-use substitute of it in Indian store. The gravy was delicious and just as I remember the taste. The toppings are not really much of work. So try this gujurati style pizza. You can call it Jasuben na pizza, Choice na Pizza or Amdavadi pizza but for me, this is Mom-style pizza! :)

Serves: 6-7 Pizzas
Prep time: 15 min Cook time: 50 min
Difficulty level: Easy

Sindhi Chhole Dhabel (Spicy Chick peas and Bread)

Recipe contributed by Sandhya Luhana, Gujarat, India

Dhabel means bread or Pav (sort of dinner rolls.) The Chhole prepared the Sindhi way is served in a deep plate with layer of pav covered in lot of gravy and chickpeas. This oil-free dish is a simple yet tasteful family recipe. Made with the basic ingredients, it is filling and healthy. Contributed by my aunt, she said this is how my grandmother used to make it and we have continued the tradition. It has also been turned to street food in various Sindhi pockets where the recipe is topped with sweet and spice chutneys and garnished with sev and cilantro. You can make that version too and serve as appetizer.

Serves: 3
Soak time: 6-8 hrs Prep time: 10 min Cook time: 35-40 min
Difficulty level: Easy

Choco Shell

Recipe contributed by Dhara Balwa

There was a wave in Gujarat when I think almost all the households made Choco shell as snack or dessert especially for kids as its a favorite among them. I think the recipe was printed in a newspaper and being different from the Indian sweets and so easy to make with very few ingredients and no baking or cooking  required, it was an instant hit. The other day, going through the aisles in the Indian store, my eyes stopped at the Marie biscuits and I remembered the time I had made this dessert for the first time. My first dessert ever! Quickly I put two packs of the biscuits in the cart with the aim of making Choco Shell as soon as I reach home. They were ready to eat in an hour and a half and I cherished the soft cake-like slices.

Servings: 20-22
Prep time: 35 min Freezer time: 20-25 min
Difficulty level: Easy

Desi Mango Tiramisu

Recipe contributed by: Sandhya Luhana, Gujarat, India

The recipe contributed here is by my Bua (Dad's sister) and she is one of the few best cooks I know. I am so lucky to have had the privilege of tasting the food prepared by her. The other day she told me she already has 4 diaries full of recipes and counting. You can imagine her expertise and command on the ingredients in the kitchen! She has been a constant inspiration to me being such a perfectionist and spreading delight wherever she is. I love you, Sandhya di! I would like to thank Shweta (my cousin) for taking wonderful pictures of the recipes that does justice to her mom's cooking. Love you too!

The term 'Desi Mango Tiramisu' is actually coined by the mother-daughter duo :). This recipe is on my to-make list in the near future. You really can't go wrong with such ingredients in the list. Marie biscuits, Vanilla custard and Mango, what's not to like? And the different textures just makes it all the more interesting for the taste buds. The quantities of ingredients are good for a deep pan with the dimensions of the regular bread loaf pan. Adjust ingredients according to your container size.

Serves: 5-6
Difficulty level: Easy

Shahi Paneer

Recipe Contributed by: Amrita Singh, Iowa, USA

First of all, I would like you to know that I can cook Punjabi food better than any other cuisines--just because of my best friend Amrita. She told me the secret ingredient to make all North Indian dishes yum. When she came to the U.S., she did not know much cooking like me, but her husband's love for  Indian food has made her a great cook. She prepares delectable food, and my words would not justify her incredible cooking; so let your imagination soar high.

When my parents were here, she made Shahi Paneer without onion and garlic, and there was no difference in taste from the original recipe. Add low fat milk instead of heavy cream for healthier version. With cream, it will be more creamier and richer. You can adjust the spice level according to your taste buds.

I hope you all will enjoy this mouthwatering, easy recipe as much as I do.

Serves: 8
Prep Time: 20 min Cooking Time: 20 min
Difficulty Level: Easy

Parsi Vegetarian Dhansak

Recipe contributed by Dhara Balwa

I was introduced to Dhansak by my bestie, Kruti. First spoonful of it in my mouth and I instantly fell in love with this spicy mixture. Her sister-in-law is married in a Parsi family who makes dhansak with all the leftovers of vegetables or dal and meat or if you have medley of vegetables in the refrigerator waiting to be used up. Dhanksak is usually non-vegetarian but this is a meatless version with its special spice powder. What's more is that it is so healthy packed with proteins and vitamins and very low in fat. It is served with brown rice and salad and bread butter (which I don't do).

Mango Ice cream

Recipe contributed by Dhara Balwa

As I said, lot of mango recipes will be on this blog through the summer. This recipe was possible thanks to my brother who gifted me an ice cream maker for my birthday. I wanted mango ice cream to be the first one to try on the machine. And I wasn't disappointed. It turned out creamy and fluffy. The taste reminds me of a local ice cream store in my state. How just few simple ingredients can mix and make the best of dishes! This is one such dessert. Keep in mind that as no stabilizers are used, this ice cream melts quickly once out of freezer. I like it with a little soft consistency. So it works perfectly for me.  You can make it without an ice cream maker too but I am not sure about the consistency and the texture. Plus it takes a lot of time and attention when making ice cream by hand. But if you are up to it then go ahead and try it. The taste will be the same.

Serves: 8 servings (1/2 cup each)
Prep time: 30 min + time to cool the ingredients and preparing ice cream maker
Difficulty level: Easy

Chicken Tikka Masala

Recipe Contributed by: Amit Monga, Iowa USA

Amit is our friend. His skills cross boundaries from being a good physician to a great cook. I have tried his vegetarian cooking, and it is wonderful. He researches extensively on his recipes, and has shared with us his secret on making chicken tikka masala.

Amit states, "Controversy about the recipes origin will  never end. For several years, India and England have claimed the invention. Whatever the origin, it tastes great. I am not sure if it is the controversy or its creamy taste or the grilled-smokey smell that makes this is "THE" recipe for all chicken lovers. The best part of all is that you can never go wrong in making it."

Cooking is done in two parts in this recipe, first you have to marinate the chicken and then grill it.  Second step would be add the chicken to the gravy and cook. You can marinate Paneer in the same way and make paneer tikka masala.

Serves: 4
Total time: 3-4 hours Cooking Time 20 -30 minutes
Difficulty level: Medium

Fajeto (Mango Kadhi/Mango Rasam)

Recipe contributed by: Dhara Balwa

A lot of mango recipes will be coming from my kitchen with summer here. I have already tried a few mango recipes and tomorrow is mango ice cream's turn. But let me not get ahead of myself and talk about Fajeto. Fajeto is a Gujarati recipe which was created to get the most out of mango. That is after you get the pulp or the fruit, the seed of the mango with whatever pulp and juices are left on it is boiled with water and tempered with spices, kind of like rasam. Then it evolved in kadhi. Gujarati kadhi is sweet, tangy and spicy at the same time so may be some mango lover like me would have thought, "How about adding mango to it?" And let me tell you, it tastes amazing! Whoever thought of it needs a round of applause. And apart from the flavor, the color is appealing to the eyes too. My son pronounced his verdict today that Fajeto is his favorite among dals/kadhis. I am not surprised! Try this refreshing recipe that you can have as soup too.

Photo by Dhara Balwa

Serves: 6
Prep time: 12 min Cook time: 30 min
Difficulty level: Easy

2-layer Roti/Gujarati Padd Rotli

Recipe contributed by: Dhara Balwa

Mango season is here and I am so delighted! We found really good mangoes that taste good as pulp. They are mexican mangoes. Nothing beats the Indian Kesar and Alfanso mangoes though. But they are a good substitute. There is a special gujarati roti that is specially served with mango pulp called Padd(meaning layer) roti. And I call it 'See-Through' roti (I will show you why as we go further.) It is a little tricky to have it right and requires practice. I make them well but it takes more time for me to make them compared to regular rotis. Experts actually make twice the size of padd I make but my roti pan is smaller to accommodate the bigger size. I would encourage to keep practicing and not get disheartened if you don't get it right the first time. You can also first try to make them the thickness of regular roti and once you get the rhythm, you can start decreasing the thickness of individual layer.

Right image: Just look at my fingers through this paper thin roti

Servings: 16 individual layers
Prep time: 20 min; Cook time: 15 min
Difficulty level: Medium-Difficult

Seviyan

Recipe contributed by: Shilpa Balwani, Gujarat, India

Seviyan is a standard Sindhi breakfast usually served with fried potatoes, Papad or Puri. What? Don't believe it? If you have such a heavy breakfast, you might not be hungry till the dinner that day. Oh but how delicious is the fusion of sweet Seviyan and spicy potatoes! Though I don't know if Sindhi families still have this kind of breakfast regularly or they reserve it for special occasions/weekends! Sindhi people, I would like to how often do you serve it as breakfast?

My cousin, Shilpa is a regular contributor on this blog. Check out her other delicious recipes too. This is one of her favorite Sindhi breakfast dish. But you can have it as dessert after lunch/dinner. I have also posted the Sindhi-Style fried Potatoes recipe. Make them together for a perfect combo.

Serves: 3-4
Prep time: 5 min Cook time: 10-15 min
Difficulty level: Easy

Cherry Pie

Recipe contributed by: Kintu Vyas Mehta, Virginia, USA

Pies make such wonderful desserts. With summer here, the fruits are so much more tasteful, tarty and juicy. It is a good time to make desserts adding fruits in all possible ways. One of the ways to incorporate them is given here. This Cherry Pie recipe comes from my friend, Kintu who is a great cook. I had a chance to try this decadent dessert at her son's birthday party. I am very delighted that she chose to share this pie's recipe. Try it out. You can also substitute other fruits like blueberries for cherry.

Photo by Kintu Vyas

Serves: 8
Prep time: 15 min Bake time: 4 1/2 hrs or 3 1/2 hours, if using Ready-to-use Pie fillings
Difficulty level: Easy

Veg Puff

^{Recipe Contributed By: Sonia Monga, Iowa USA}

^{While growing up in India, we used to eat puff pastries quite often but never made them at home, always used to get them from the bakery. We never even thought of making them at home, but after coming here, I saw these puff pastry sheets, which made our life easier. My friend Sonia makes the best puff pastries, and I am very thankful to her that she agreed to share the recipe on our blog. Here is the recipe of puff pastry with potato stuffing, but you can try different versions too like spinach cream or paneer peas stuffing. They all taste great. You get Pillsbury puff pastry sheets frozen. Whenever you want to use the sheets, keep them at room temperature for 40 -45 minutes. So you can work with them easily.}

Serves: 18

Prep time: 20 Min; Cook time: 15 -20 min

Difficulty Level: Easy

Gunda or Lasoda Sabzi

Recipe contributed by: Shilpa Balwani, Gujarat, India

Gunda or Lasoda is a favorite of many. They are used to mainly prepare pickles but also prepared as vegetables in meals when they are in season. This stuffed Gunda recipe is shared by my cousin, Shilpa. The stuffing can also be used to stuff other vegetables too, like eggplant, okra, peppers, potatoes, etc. I am not sure if it is available here in the States but if you do find them and are wondering how to use these, here is a way to cook to it.

Photo by Shilpa Balwani

Serves: 3-4
Prep time: 20 min Cook Time: 10 min
Difficulty level: Easy

Sudanese-style Fava Beans

Recipe contributed by: Dhara Balwa

Sudanese Fava beans is served with fresh bread, the dish known to the locals as Fulaish (Ful - Dry Fava beans, Aish - Bread). It is a common Fatur (Breakfast) meal for them. I lived in an apartment in Khartoum, Sudan that had few stores next to it. The shopkeepers(especially those owning grocery stores) would have a common pot of beans cooking since early morning and just around 11 am, someone will cut the salad vegetables, fill a huge bowl of Ful, top it with sesame oil, Sudanese Jibna (flavors similar to Feta cheese) and salad and mix it all together. The men of all the shops around would get together and eat from the common bowl accompanied with bread. I found similar tradition in other nearby clusters of shops too.

My husband and me usually used to eat it for dinner. There have been times when I cooked dinner and because of the craving, we ended up eating Ful sandwich with dinner to be consumed the next day. Because it was available so easily everywhere in Khartoum, the need to cook it at home didn't arise. But when we came here in US, we couldn't find a restaurant that served Ful the Sudanese style. Searching the aisles and different varieties of main ingredients, we finally settled with the Egyptian Fava beans (It is national dish of Egypt) and Trader Joe's Feta cheese.

High in protein content and bundled with so many vitamins and minerals, try this dry Fava beans recipe.

Photo by Dhara Balwa

Serves: 4
Prep time: 5 min plus 14 hrs soak time for Fava beans; Cook time: ~ 3 hours
Difficulty level: Easy

Hummus

Recipe contributed by: Dhara Balwa

Hummus is a very popular dip, spread and side in various Mediterranean dishes. We always used to buy it from stores whenever I cooked Mediterranean food or to serve with appetizers. A few days back I was going through the different hummus recipes and realized it is very easy to make it at home with basic ingredients. I soon got a chance to try it when I made a Sudanese meal of Fava Beans and Falafel and needed a dip to serve with it. Just look at the texture in the picture below. It's perfect and it tasted right! Another addition in the meal free of added flavors and all the preservatives listed in the store-bought hummus.

Photo by Dhara Balwa

Serves: 4
Prep time: 15 min plus soak time for chickpeas Cook time: 15 min (for chickpeas)
Difficulty level: Easy

Sudanese Tamiya (Falafel)

Recipe contributed by: Dhara Balwa

We lived in Khartoum, Sudan for some time a few years back. The nice, friendly Sudanese people really made up for all the extreme heat and sun. Kaif halak, Sudanese friends? Tamam? I miss Khartoum and our dear ones there. So, everybody has their soul food. My soul food is the Sudanese food. I feel so content eating it, especially their fava beans. I like Tamiya too but being fried, I don't make it often. I think I made it this time after an year. There is a big restaurant aptly named 'Lazeez' that is always busy. I am not sure about now but their was a small room with upper half of the wall in glass all around. A cook would make fresh Tamiya right in front of everyone and they were so delicious!

When we came here in US and started searching for similar food, the falafels were very disappointing (and still are). I guess the benchmark is very high! My falafel recipe is inspired from those served at Lazeez. Luckily I met a Sudanese lady in my community and we quickly connected. I asked her questions about the recipe and she gave me the ingredients list. I had to figure out the quantities. I searched for Sudanese Tamiya recipe on internet and found what I was looking for. This recipe is adapted from Celina Bean's website who also shares a wonderful story related  to the recipe. As she says, these falafels are best eaten within few minutes of coming out of the pan. But, they can be prepared in advance too.

Photo by Dhara Balwa

Adapted from Celina Bean
Makes: 18 nos.
Prep time: 20 min + overnight soak time for Chick peas; Cook Time: 40 min
Difficulty level: Medium

Chinese Fried Rice

Recipe contributed by : Surekha Mahajan

Fried Rice is the easiest dish to make as you can throw in any vegetables and few sauces and you are good to go, and you can make it from left over rice too. Easy to make still as delicious. You can pair the rice with Vegetable Manchurian or any other Chinese gravy dish, or soups such as Veg corn soup, hot and sour soup.

This recipe is contributed by a great cook, my cooking guru and my neighbor Surekhaji. She is a fantastic cook. A few days ago, we had Chinese meal at her house and she made fried rice, hot and sour soup and Thai spring rolls, and I made Vegetable Manchurian. I will post Hot and Sour soup and Spring Rolls recipes soon.

Serves: 4
Prep time: 20 min. Cooking time: 25 min
Difficulty Level: Easy

Guacamole

Recipe contributed by: Dhara Balwa

Avocadoes are a regular buy for us majorly for one thing: Guacamole. I love the texture and the flavor. There really isn't much to say about this Mexican dip that is commonly served as an appetizer with chips and as one of the condiments in Mexican restaurants. Just Enjoy!



Photo by Dhara Balwa

Serves: 6
Prep Time: 15-20 min
Difficulty level: Easy

Sindhi Besan Tikki Sabzi (Gram Flour Patty in savory curry)

Recipe contributed by: Shilpa Balwani, Gujarat, India

Besan tikki ki sabzi is a very popular Sindhi dish. One reason of the popularity is the base gravy which is so delicious and other because it is so quick to make. When you don't have many options in vegetables/out of vegetables, you can quickly make this and serve with hot phulkas (Indian roti). You can also fry the tikkis/patties and I am sure they would taste better. My mom suggests shallow frying is an option too as sort of middle ground. :)

This yum recipe is yet another contribution from my cousin, Shilpa. I can't state enough times that she is such a good cook! Look for other recipes from her on the blog. You won't be disappointed by the mouth-watering dishes.

Photo by Shilpa Balwani

Sindhi Sai Bhaji (Greens combined with Chana/Bengal Gram Dal) Version 1

Recipe contributed by: Shilpa Balwani, Gujarat, India

There are two types of Sai Bhaji that I have grown up with. Both are them have different ingredients and are prepared differently. This version of Sai Bhaji is commonly made in my uncle's home and the recipe is shared by my cousin, Shilpa. For the other version, I am waiting for my mom to email me the recipe. I know I can make it but what's the fun in that! :) Plus, I still find her version better than mine. Sai Bhaji is a very healthy, protein and iron packed entrée which is usually served with rice. I can eat it just like that. Translated in English, it literally means Greens e.g. spinach, methi, dill, etc.

Photo by Shilpa Balwani

Serves: 2
Prep time: 15 min + 1 hr for soaking dal; Cook time: 15-20 min
Difficulty level: Easy

Greek Grilled Vegetable Flat Bread Sandwich

Recipe contributed by: Dhara Balwa

We have a small Greek restaurant near our home that serves yummy food. One of my favorites is the Roasted Vegetable Pita Sandwich. Now, good or bad(Should we do a poll?), as soon as I taste something I like, the first thing that comes in my mind is 'How much effort it takes to make it at home?' And of course I have to try and recreate it at least once. The easier and/or quicker ones stick in the regular home menu and for others all I can say, 'I am proud I attempted' :) That being said, some of my friends don't approve much of this curiosity of mine and they insist if I start making all the things at home, I would end up hardly eating out ( Friends, FYI it hasn't happened so far!) All I can say is I am a big foodie and I always look forward to eating out. The main reason being not cleaning up afterwards. :)

So, in connection to this part of story of my life, this recipe is inspired from the pita sandwich. They use Tzatziki as a spread, feta cheese which I omitted as I don't really feel the need of it and roasted vegetables. I used the flat bread as it is easier to eat and more flavorful as the spread actually spreads every where. I found these great flat breads from Costco called Roll Ups. Very soft and super healthy. It was a successful experiment and needless to say, it is now a part of my home menu. Plus with grilling season here, it would be a good addition to your grill parties too.

Photo by Dhara Balwa

Serves: 5
Prep time: 10 min plus 2 hours to marinate vegetables; Cook time: 15 min
Difficulty level: Easy

Tzatziki (Greek yogurt and cucumber mix)

Recipe contributed by: Dhara Balwa

With summer here, Indian raita/ Chhas is such a refreshing and cool addition in the meal. Tzatziki is very similar to Cucumber Raita. It is served as a dip with pita bread/ chips or flat bread. I like most versions of it. But it amazes me how something healthy can be turned into unhealthy! If you go to buy Tzatziki in grocery stores and read the nutrition label, you will see lot of oil, preservatives and flavor enhancers that just doesn't feel right. And it is easy to make the healthy version with basic ingredients from your kitchen. I tried it and tastes soooo good! Add it to your menu of dips for your chips or appetizers. It can be prepared in advance or add it as a protein source in your regular meals. You can also use it as spread on your toast or in a sandwich just like the one I made called Grilled Vegetables Flat Bread Sandwich.

Photo by Dhara Balwa

Makes: 2 1/2 cups
Prep time: 2 hours for straining plus 5 min
Difficulty level: Easy

Berry Yogurt Parfait

Recipe contributed by: Dhara Balwa

Parfait is one of the healthiest breakfast or snack to have. You can serve it as a healthier dessert option too. Full of protein in form of Greek Yogurt, oats and fresh fruit, it is a great way to start your day. There are so many versions in the market now. Some of them have so much sugar, it is just like having dessert for breakfast with fruit sauces and what not! This version is very low on sugar with lots of fruit that adds sweetness naturally. My son eats this so happily. And it is quick to make too. I make it from whatever fruits are available like oranges, bananas, berries. Throw in some nuts and it's ready. Try it out.

Prep Time: 10 min
Difficulty level: Easy

Chocolate Nankhatai

Recipe Contributed by: Smruti Vartak, Iowa, USA 

We grew up in India cherishing Nankhatais/Cookies. But we used to have plain version of these. When my friend Smruti shared picture of chocolate swirl Nankhatais on Facebook I requested her to share the recipe on our blog, and she agreed. This recipe is originally from the blog Treat a Week.

Recipe from: Treat a Week
Serves: 24

Prep time: 15 min Cook time: 20 min

Italian Minestrone Soup

Recipe Contributed by: Dhara Balwa

I remember the first time I went to Olive Garden and ordered their soup/salad combo. It tasted so good and it was a meal in itself! After few visits, I decided it was time to try and recreate the Minestrone Soup. And with the very first try, I got it right. I have made a few alterations over the years but the flavor has not changed much. I started with V8 vegetable juice as a base and it adds the goodness too. But one day, I was out of V8 and decided to substitute it with normal tomato puree. It tastes more earthy now and I like it that way. My husband says it tastes better than the one in Olive Garden. You can throw in whatever vegetables are in your refrigerator. And increase/decrease the quantity of vegs/beans/pasta according to your liking.

Photo by Dhara Balwa

Serves: 6
Prep Time: 20 min Cook Time: 30  min
Difficulty level: Easy

Dum Aloo

Recipe Contributed By : Rashmi Sampat

Dum Aloo is one of my favorite potato recipe. We avoid fried food in my family, so I made these Dum Aloo's by baking them and it did not taste any different than fried version. So if you can save some calories by not frying, why not?

I have asked to prick the potatoes in this recipe. It helps potatoes absorb the spices fast, and potatoes will cook perfectly. If you like, you can fry the potatoes, too.

Serves : 4-5
Preparation Time: 15 minutes Cooking Time: 30 Minutes
Difficulty Level: Medium

Granola

Recipe contributed by: Dhara Balwa

The other morning, I was having my cereal and I thought why not try making my own cereal! I googled in search of good recipes and came across Julie's Willow Bird Baking website that has a treasure of baking recipes. Besides the cereal recipe that I adapted from her website, on the same page was the recipe of granola. It looked easy and delicious. You can find both her recipes by following the link here. http://willowbirdbaking.com/2010/08/11/48-homemade-breakfast-cereals/

For the cereal, the only change I made was instead of using just almond flour, I just churned some toasted almonds, walnuts and cashews equivalent to 1/3 cup. For Granola, I have made a few changes according to my liking. Combine the two of them and throw in your favorite add-ins and the result is a delicious breakfast.

Recipe adapted from: Willow Bird Baking
Serves: 6-7
Prep Time: 10 min Cook time: 5 min + 40-45 min (Bake time)
Difficulty level: Easy

Shahi Veg. Biryani

Recipe contributed by: Dhara Balwa

Here is the recipe of my favorite dish in the world. I can never have enough of it as long as it is done right. The Indian restaurants here disappoint me as I find their Biryani more sort of Pulao. A good Biryani, in my view, should have the fragrance of exotic spices, Basmati rice with a hint of saffron. Also, my portions of vegetables and dals and beans are usually bigger compared to roti and rice ( I can totally opt those carbs out of my meal). So, my recipe contains more quantity of vegetables compared to rice. And it seems to enhance the taste because this layered Biryani is famous in 3 continents! :)

My mouth is watering right now just writing about it.:) Looks like Biryani is going to be on the table in very near future. However I must add, it is a very elaborate process. You can make short cuts but it doesn't taste the same. I have tried all the ways and for me, this is the only way to have best flavors. You will never get it wrong. Just be prepared to give time to it.



Photo by Dhara Balwa

Serves: 8-10
Prep time: 30 min Cook time: 60-70 min
Difficulty level: Medium
Spice level: Medium

Vegetable Manchurian

Recipe Contributed by : Rashmi Sampat

Vegetable manchurian is one of my favorite Indo-chinese dish. This dish was inspired by Sanjeev Kapoor's book "Best of Chinese Cooking". I have made some changes according to my taste and preference. You can add or reduce the heat(spiciness) acoording to your taste.

Serves: 12

Prep time: 30 min Cook time: 30 min 

Difficulty level: Medium

Aalu Paratha (Potato Stuffed Indian Bread)

Recipe contributed by: Dhara Balwa

Usually, I don't do step-by-step photo description of my recipes, but for this one I thought it is a good idea to do it. Every household has their favorite Aalu paratha recipe. And you know, I like all the varieties, the different spices that people play with. Here is my favorite though. Hope you try it and enjoy it as much.

 

 

 

Serves: 15

Prep Time: 25 min Cook Time: 25 min

Difficulty level: Medium

Desi Ghee

Recipe contributed by: Dhara Balwa

Desi Ghee is clarified butter generally derived from cow's milk. In India, it is very common to save up the Malai(cream) from the boiled milk. The malai is then mixed with some yogurt and within the next day of two, strained to make white home-made butter. This butter is then boiled to separate the solids and evaporate the water content with the end-product of ghee. Quite tedious, I know. But the end result is totally worth it.

Here, because we drink fat-free milk, it is difficult to accumulate cream to make ghee in the way it is done back in my home. And the store-bought ghee is not the same. The closest best I remember is Aseel ghee which we found in a Korean store. And one fine day, it was gone from the shelf, never to return. Then, Rashmi suggested to make ghee at home from unsalted butter sticks. What can I say, it turns out as good as the one back home. And that's the recipe I am giving.

While writing this post, I researched the history and facts about Ghee. I found quite interesting things about it in Wikipedia. You can read more here. I will go ahead and briefly write what I found. Ghee is used in many parts of the world including South Asia, Egypt, Morocco, France, Middle-East and I also used in  Dulce Leches cake, so may be it is used in South American cooking too. Mostly it is used in making desserts but we also use it in cooking our entrees and spicy dishes. I personally think it goes best with the Mughal dishes. The aroma of rice tempered with spices and ghee leaves such an appetizing fragrance in the house. That's why when I have people coming over and I have made an Indian meal, I always end my cooking with tempering the rice.

 



Prep Time: 5 min Cook Time: 20-25 min
Difficulty level: Easy

Sindhi Kadhi

Recipe submitted by: Lata Balwa, Gujarat, India

As soon as people know I am Sindhi, they list out a few popular Sindhi dishes as few of the favorites. Sindhi Kadhi is one of them. And those who are hearing it for the first time imagine it to be yogurt based as any other Kadhi. But that is not the case. I haven't made it in the longest time (I wonder why?) Anyway, I can have the Kadhi just as soup as it consists of lentils and vegetables and is a meal in itself. But it is usually served with tadka white rice with the oil tadka done before cooking the rice. This recipe is again another one contributed by my loving mom. My grandmother used to say, "My mom has hands that makes her food so magically tasteful". Quite a compliment from a mother-in-law! So without further ado, here it is.




Image courtesy Lata Balwa

Serves: 4
Prep time: 15 min Cook time: 20 min
Difficulty level: Easy

Brownie

Recipe contributed by : Rashmi Sampat

This is the easiest brownie recipe I have come across so far and it is the yummiest, too. Though it is eggless, these brownies come out as good and moist.  You can have them as it is or you can top it with vanilla ice cream. However you eat, you will enjoy every bite of it.

 

Serves : 24

Prep time: 10 min Cooking time: 25 min

Difficulty level: Easy

Koki (Sindhi unleavened bread) and Tadka Dahi (Yogurt)

Recipe contributed by Lata Balwa, Gujarat, India

My mom makes the best koki (and of course everything else too), PERIOD. I have tried and tried and it still hasn't been up to her mark. So when she asked me which of her recipes I would like to have on my blog, the first one that popped in my mind was koki. Koki is usually served as breakfast in Sindhi household but we usually have it as dinner (too heavy for breakfast, until you are ready to go to sleep right in the morning). But here, having it as brunch is also a good option. It is also a good travel/picnic food like Gujarati Thepla. Enjoy this koki with the tadka dahi(yogurt).

Image contributed by Lata Balwa

Serves: 2
Prep time: 10 min Cook time: 15 min
Difficulty level: Easy

Mango Cream Kofta Curry

Recipe contributed by Shilpa Balwani, Gujarat, India

While growing up, one of the things to look forward in summer vacations in India was the mango season. My breakfast, lunch, snack, dinner all consisted of sweet and cool mangoes. Mango recipes are incorporated in various dishes like sweet and savory Mango Kadi, Kulfi, Shrikhand, Icecream, Lassi, Salads, Kheer, etc. With summer right around the corner, this Mango Kofta curry would be a refreshing dish to try. A twist to the Malai Kofta curry recipe, this is another rich contribution from my cousin, Shilpa Balwani.

Image contributed by Shilpa Balwani

Serves: 5
Prep time: 40 min Cooking time: 30 min Fry time: 15 min
Difficulty level: Medium

Eggless Vanilla Cake

Recipe contributed by: Dhara Balwa

There are two dishes that I can brag about having the perfect recipes. One is the Veg. Biryani( recipe to come soon) and the second is this vanilla cake. And I have a very faithful following of friends and acquaintances who can testify (at least they say that to me) that it's the best they have ever had. This cake is soft, moist, not-too-sweet perfect vanilla cake. The secret? Club soda. It gives the cake a wonderful rise and keeps the cake soft too. You can use this batter to make cupcakes, decorative  and 3D cakes too as shown in the image below. I insist that you try this recipe once. You won't be disappointed.

Serves: 14-15(though in my home, six of us do finish the cake)
Prep time:15 min Bake time: 36-40 min
Difficulty: Medium

Veg. Spring Rolls

Recipe contributed by: Rinkal Thakkar, Virginia, USA

The Chinese food that we eat in India is aptly named Indo-Chinese. Why? Because there is no such thing as Manchurian or Hakka noodles in actual Chinese food. Yup, all these items are creation of Indians by adding our touch to it. If you meet a Chinese and go on and on about how much you love Manchurian, he/she will stare at you and question "Are you sure you are talking about Chinese food?" Really, first-hand experience of my bestie :)

But the appetizer veg. Spring Rolls do exist in the Chinese menu and they have pretty much the same preparation. This is yet another recipe from my friend, Rinkal. We all share our liking of Indo-Chinese/Chinese and whenever we eat it, it's a treat. These rolls are easy and quick to make. Just make sure you roll them tightly.



Image contributed by Rinkal Thakkar

 

Kulfi (Indian icecream)

Recipe contributed by: Dhara Balwa

With summer fast approaching, I can think of just one Indian dessert that would make everyone delighted and happy. Actually summer or not, I have seen nobody who can resist this Indian ice cream called Kulfi. While the traditional recipe calls for boiling milk for a long time, the results are not satisfactory as this quick recipe. You ask what's the difference? The one and major difference is the content of ice when frozen. If the kulfi is prepared in traditional way, after frozen, you will taste lots of small ice chips in between. I don't find it very appetizing.

This recipe here is devoid of any ice chips and it is very creamy. If I have made kulfi (which I did last week), my freezer door gets opened so many times by my son waiting and making sure he has a good share of it. :) And it is so common that friends always like to have second helpings. Yup! It's that good. Now, Kulfis are prepared in various flavors. The favorites in our home are Kesar(Saffron), Kaju-Badam(Roasted cashews and almonds) and Pista(Pistachios). If you have sweet kesar or alphanso mango, cut small pieces and add them to the basic kulfi mixture and you have fresh mango kulfi. Again, you can have other flavors too as long as the ingredients don't have/negligible water content.

Image contributed by Dhara Balwa

Dudhi Kofta Curry

Recipe contributed by: Shilpa Balwani, Gujarat, India

I consider Kofta curries as one of the feast dishes as they have a very elaborate process. They are the special occasions food. Kofta can be prepared in different ways. This recipe calls for dudhi/lauki which is such a summer vegetable. It has cooling properties and contains lots of water. Enjoy this Shahi recipe contributed by my cousin, Shilpa, who creates such tasty and good looking food.

 

 

 Image contributed by Shilpa Balwani

Chocolate Walnut Fudge

Recipe contributed by: Rinkal Thakkar, Virginia, USA

I have some friends who are fans of anything chocolate when it comes to desserts. My friend, Rinkal, who has contributed this recipe is one of them. So, there is no doubt that this recipe has to be one of the bests. Oh so chocolaty! What's more interesting are the facts that the recipe calls for Khoya(Indian much?) and so quick and easy. I can't wait to try it.

Image contributed by Rinkal Thakkar

Baby Bok choy and tofu stirfry

Recipe contributed by: Rashmi Sampat

 

Tofu is a must ingredient in my household. For vegetarians tofu is a great source of Protein and my husband loves it. So I have to try every good recipe I come across. A tofu recipe always begins with trial and error. Couple of week ago, I came across this recipe and it turned out great. I have used just bok choy, but you can use any vegetables in this recipe. Bok choy is a little bitter, but we loved the taste. It is a type of Chinese cabbage and is a good source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants. With so many benefits, a little bitterness is acceptable, right?

Spicy Basil Fried Rice

Recipe contributed by: Kruti Verma, Virginia, USA.

Thai food is one of the favorite cuisines here in the DC area. And why not? The dishes are so flavorful. This delicious Thai recipe is the vegetarian version of the traditional Spicy basil chicken fried rice that does not use fish sauce/oyster sauce and of course the chicken itself. Please note that the spice level can be adjusted according to your taste. Note you can also use left-over rice for this dish.

Image contributed by Kruti Verma

Serves heartily: 3
Prep time: 15-20 min Cooking time: 30 min
Difficulty level: Easy

Recreating IHOP's Grain n Nut Harvest Pancakes

Recipe contributed by: Dhara Balwa
Most of the people love pancakes. We have a IHOP very close to our home and my son consistently requests to go there for their yummy pancakes. Our favorite on the menu is the Grain n Nut Harvest pancakes. It has that earthy, nutty flavor that makes it special. So, I took up the challenge of recreating them at home. I have used pretty healthy ingredients and they do taste the same as IHOP's. So, give it a try.

Serves:14-15 Nos.
Difficulty level: Easy
Prep time: 10 min Cooking time: 15 min

Eggless banana bread

Recipe contributed by : Rashmi Sampat

My son loves banana bread so I was constantly looking for a good recipe which I can follow all the time. After lots of trials and errors, finally I was able to make this recipe as my final master piece. Original recipe asked for 1 cup of sugar which was too much for me so I altered to ½ cup, and if sometimes bananas r too sweet than I reduce the sugar even more because I don’t like my bread too sweet. Hopefully, you also like this recipe as much as I do.

Servings : 10
Time: Prep time: 10 min+ 60 min for for Baking
Difficulty Level: Easy

Bhugga Chanwar ayn patata taryal(Sindhi Brown Rice and Fried Potatoes)

Recipe contributed by: Dhara Balwa
Bhugga Chanwar is a sindhi recipe. Basically, it is brown rice with the brownish color being imparted from onions. I recently, however, learnt to make the Parsi caramelized rice. Preparing combining the two methods gives the brown rice a nicer color. This rice is usually accompanied with dry chori & potato subzi in same gravy as the rice or with fried potatoes prepared the Sindhi way. I like the combination of rice and fried potatoes. So, those are the recipes I will share here.

For Brown rice:

Serves heartily: 3
Time: Prep time: 10 min+ 30 min for soaking rice. Cooking time: 20 min
Difficulty Level: Moderate