Do you recall M Aunty? The neighbours you might want to steal? Yes, the extremely good cooks who are also very generous people. They both hail from Rajasthan, and their tradition is vastly different from ours. Aunty M tells me that traditionally only ‘kanji ke bade’ is made in Rajasthan during Holi and Diwali. read more…
Matthri, matthi, or suali ~ Deep-fried salted cookies
I will spare you the details of why I do not like Holi this year. I have lamented enough about the ills as well as the reasons for the celebration in the last three years. Besides, I do not have any fresh grudges. I do enjoy some aspects – one, precisely. The gastronomic indulgence. Sinful? read more…
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Vegan Gatte Ki Kadhi – Gramflour dumplings in gravy
When I was vegetarian one of my favourite dishes was ‘kadhi’. I would make it at least once a week and slurp on the soup till the bowl was licked clean. Kadhi is traditionally made of sour buttermilk and gramflour (besan) and I assumed that my ‘kadhi’ story had ended after becoming vegan. I read more…
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How to Make Gatte (chickpea ropes) – Can be used as pasta too in some dishes
‘Gatta’ is a Rajasthani delicacy used to make kadhis, subzis, pulao as well as tasty snacks. Today I am showing you the version I love best – the one my Rajasthani neighbour – M Aunty makes. The advantages of making gattas: They freeze well in ziploc bags and stay fresh for at least a month read more…
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Rajma and Missi Roti
The weather has been playing pranks again. In my last post I decided that we were going into an early autumn and we found the skies opening up during the last two days drenching us wet and proving me wrong. My daughter has bounced back to her old self. Thanks to all those who were read more…
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