As many of you know, all of my family (including my Nani) live in England. And in addition to their weird accents, they use funny names to describe their potatoes. They refer to potato chips as “crisps,” french fries as “chips,” and potatoes as po-taaaaaaay-toes. My Nani created this “chips” shaak (curry) in honor of my uncle Vinaymama who doesn’t believe in eating green vegetables. … Continue reading Nani’s “Chips” Shaak (Dry potato curry)
In honor of my visit to Nani’s Kitchen (literally), Nani’s Kitchen is back! Dhokla is a savory, fluffy, cake-like breakfast/side dish that our family has been making for generations–it is a gujarati specialty. Nani remembers learning how to make it from her mother and mother-in-law back in Kenya, and all of her daughters continue to make it. The interesting twist in this particular recipe is … Continue reading Pratibha’s Dhokla
Pratibha learned this recipe after she moved from London to Florida. Nani told her how to make mung over the phone (a family tradition), and after many years of practice and some slight modifications, this recipe is her masterpiece. When her daughter Meera comes home, Pratibha always has mung ready! Servings: 4-6 people Ingredients: 1 cup mung 2 1/2 cups water 10-12 limdo (curry … Continue reading Pratibha’s Mung
Pratibha’s red chana shaak is one of Seema’s favorites. It does require soaking the chana overnight (or for at least 6 hours), so make sure and plan ahead when making it. Servings: 4-6 people Ingredients: 1 cup chana 3 cups boiling water 1 1/2 tbs. oil 1 tsp. ajwain seeds Pinch of hing (asafetida) 2 Tbs. chana flour (gram flour) 1/2 crushed tomato – diced … Continue reading Pratibha’s Red Chana Shaak
Pratibha’s daal is so good that her daughter Seema faced her fears and used a pressure cooker just so she could attempt to make it. This recipe is guaranteed to convert even non-daal eaters into fans. And it is easy and healthy! Servings: 6 servings Ingredients: 3/4 cup toor dal 3 cups water 1 Tbs. oil jeeru (cumin seeds) rai (mustard seeds) hing (asafetida) limro … Continue reading Pratibha’s Daal
Theplas are a typical indian bread from north Gujarat (the Saurashtra region). They can be served with tea, plain yogurt, fried yellow rice, or eaten on their own. But they are best with a dry potato shaak (subji/curry) and yogurt. Nani believes that they are a necessary snack for all trips, as they are dry and don’t require refrigeration if you leave out the cooked … Continue reading Pratibha’s Theplas
Nani's Kitchen 