#goldenapronThat's one of the regular dish we Gujarati made, some serve with millet roti or khichadi. And normally we made without gathiya, but for some twist we add gathiya.

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It is an amazing street food.. #RamadanSpecial

#goldenapronThis is a traditional Odia recipe in which the boiled raw bananas are shallow fried in spicy rice batter.

#reststyle#goldenapron16In summer's there is a lot of produce of jackfruit and raw Jackfruit curry is one of the main cuisines in the north though raw jackfruit /kathal is cooked all over india in different ways . Kathal is normally deep fried and then cooked in the gravy but here i have opted the healtheir option of pressure baking and cooking . It's not only tasty but also meaty at the same timeThe spices play an important role in the variation of flavours. In the north whole cumin and garam masala are the main spices used and in the yeast the kathal is cooked with panch phoran . Here i have used the combinatuon of the northen and eastern spices to cook . It is even said that kathal is cooked a day before and served the next day. The more it rests the more flavour is imparted. So very interesting !!

#reststyle

#coloursofWD

#colourgreenSurati Undhiyu is a popular, traditional Gujrathi recipe. It requires lot of patience while making undhiyu as it requires lot many ingredients. Though a little time consuming, it’s worth a try as end result is just awesome. Generally undhiyu is made is winter as most required veggies are available in this season.

#CookClickKothimbir Vadi is a savoury Maharashtrian dish made using coriander leaves and besan. Savoury vadis are a type of fritters, where the mixture is first steamed or cooked and then either shallow fried or deep fried.One more type of famous vadi from this cuisine is the aluvadi, which is made using colocassia leaves and besan. These are first steamed and then shallow fried. Similarly another famous method of preparing kothimbir vadi is to prepare a very thick roll of the ingredients and steam it. It is then cut into slices and shallow fried.The method I have used here for the Kothimbir Vadi is the other one, where the mixture is cooked and set into a tray before being cut into pieces and deep fried! In this method, we get vadis which are crisp from the outside and soft inside.

This is a popular snack made in Maharashtra with fresh coriander and gram flour. It is a nutritious and tasty snack and perfect to go with a cup of tea on the side.

Kalan is a very delicious item loved by the children and aged alike.A really mouthwatering item where the sweet taste of fruits are blended with the rich taste of curd.Since lot of ginger and garlic are added ,kalan is considered to stimulate the appetite and support the digestion process.

#goldenapronpost20