Vegetarian Delights

Its monsoon. And when it rains, I crave for crisp and fried food like bhajias with a cup of adrak chai. One such monsoon special crispy fried preparation I like is sabudana vada, which is also used a fasting dish. Even though they taste absolutely yummy in monsoon, go easy on them as sabudana is hard on our stomachs and our digestive systems are not in their best behavious in monsoon.

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Tomato Onion Koshimbir (A Maharashtrian salad)

This salad or kachumber or koshimbir reminds me of the summers spent at Ajji’s (Naani’s) house. This preparation is a representative of a typical Maharashtrian koshimbir that usually has finely chopped veggies, the quintessential peanut powder and a tadka for tempering. You can try new salads with grated cucumber or kheera or grated carrot instead of tomatoes and onions, on similar lines.

Besan pudas or teekha pudla as we call it in Gujarati, is a quick and simple snack. We sometimes also make it for breakfast or in the evening when we are going for a light dinner. On days when you come home from a trip and the vegetable basket is empty or when you are too tired to cook anything elaborate, pudas are a convenient option.

Travelling by train in sleeper class, along with its own unique charm, brings forth the heavenly taste of theplas, especially for a Gujarati. They sure taste good, but after two consecutive meals from the train’s pantry car, they taste *divine*. . So, go ahead, try it and do remember to carry it with you while travelling.

Methi Thepla

This pickle is not *really* a pickle. It has the essence of a pickle, but it takes as little time as a quick "kachumbar" (Sort of like a salad) to prepare. Hope you like it.

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Bhaiyo aur beheno, pesh hai crisp and yummy bharwa bhindi!! At home this subzee is usually a Sunday special, thanks to the time and patience it requires. But the end product is definitely worth the wait. Take my word for it.

In a typical Gujarati meal, this sweetish daal with a tangy touch is my favourite. There was a time when I found the daal very boring and tried every trick to avoid eating it at home. Like all brats do. Then hostel life happened. And the perspective of home food changed completely. I used to have dreams of home-made daal chaawal.A lot of people like the sweet tasting daal, but for the others it might take a little while to develop a taste for the Gujarati daal, the sweet taste basically. So, here’s the recipe of the traditional Gujarati daal.

Welcome to vegetarian delight - a place to share experiments in cooking. You can expect predominantly gujarati, maharashtrian and a few attempts at other indian cuisines.