Gujarati Chivda

Gujarati Chivda

Gujarati Chivda is an all time favourite snack that you can enjoy with your tea or coffee anytime. This easy snack recipe is an authentic and traditional Gujarati recipe made with less oil. You can enjoy this healthy snack recipe on an empty stomach and carry it easily on your holidays too!
  • 3 cup brown rice poha
  • 1 pinch mustard seeds
  • 1 handful chopped neem leaves
  • 1 pinch powdered turmeric
  • 1 teaspoon refined oil
  • 2 tablespoon cashews
  • 2 tablespoon raw peanuts
  • 1 handful chopped green chilli
  • 1 pinch asafoetida
  • 1 teaspoon sugar
  • 2 pinches salt
  • 2 tablespoon raisins

For The Garnishing

  • 2 tablespoon cashews
  • 2 tablespoon raisins

For The Main Dish

  • 2 tablespoon raw peanuts
How to make Gujarati Chivda
  • Step 1

    Roast the poha and peanuts in a non-stick pan and make them crisp.

  • Step 2

    In an another pan, heat oil and add the mustard seeds, asafoetida, green chillies, neem leaves and saute.

  • Step 3

    When the seeds crackle, add the turmeric powder as well.

  • Step 4

    Add the roasted mixture to the other pan and mix it with the green chillies and neem leaves.

  • Step 5

    Now, add salt and mix well all the ingredients, and add sugar to it.

  • Step 6

    If you are not high on calories then you can deep fry cashew nuts along with raisins and garnish this mixture.

  • Step 7

    Let it cool for a while and then store it in a box so that it remains crisp.

  • Step 8

    Serve this chivda with masala chai or coffee.

Bhindi Aam Singhara

Bhindi Aam Singhara

Slit bhindi length-wise, stuff with flavorful masala, fry and serve hot with raw mango mix atop.


  • 250 gms bhindi
  • 1 tsp turmeric powder
  • 2 tsp churan
  • 1 tsp black salt
  • 1 tsp red chilli powder
  • 2 tbsp mustard oil
  • 1 raw mango
  • 200 gms singhara
  • 2 onions
  • 1 green chilli
  • 1 tsp heeng
  • Salt


  1. Make together churan, black salt, salt, turmeric powder & red chilli powder.
  2. Cut the crown of bhindi, slit it from the centre & stuff it with the churan mixture.
  3. Fry it in mustard oil along with a slit green chilli in a pan.
  4. Once cooked, stack it in a pile on a plate.
  5. Fry chopped onions, raw mango & singhara in oil along with heeng, some salt & turmeric powder.
  6. Once cooked, add it on top of bhindi.
  7. Garnish with coriander leaves.
Vermicelli Upma

Vermicelli Upma


  • 2 cups of thin vermicelli
  • 2 Tbsp of refined oil
  • 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • 1 Tbsp of urad dal
  • 2 green chillies, split lengthwise
  • 9-10 curry leaves
  • 1 onion, finely sliced
  • 1/2 cup of beans, chopped
  • 1/2 cup of carrots, chopped
  • 1/2 cup of fresh peas
  • 1/2 cup of tomato puree
  • 1/2 tsp of turmeric powder
  • Salt to taste
  • 2 Tbsp of roasted peanuts


  1. Heat a wok or a kadai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside.
  2. Heat oil in the same kadai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves. Saute for 1-2 minutes and add the onions. Mix well.
  3. Add turmeric powder and salt and saute for 1-2 minutes. Then add the vegetables and stir well. Allow them to cook for 3-4 minutes.
  4. Add the tomato puree and 2 1/2 cups of water, and bring to a rolling boil. Add the vermicelli and mix well. Cover the kadai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water is dried up.
  5. Check seasoning. Transfer to a serving bowl and finish with roasted peanuts on top and a fresh green chilli. Serve immediately.
Beerkaya Pachadi

Beerkaya Pachadi


  • 2 ridge gourds with skin
  • 4  green chilies
  • 1tsp of tamarind paste
  • 3 pods of garlic
  • ½ tsp of cumin seeds
  • 1tsp of urad dal
  • 2tsp of cooking oil
  • ½ tsp of mustard seeds
  • A few sprigs of curry leaves
  • Salt


  1. Peel the ridge gourd, and cut into small pieces.
  2. Heat oil in a pan and fry the pieces with green chilies, garlic and cumin seeds.
  3. Grind the mixture after it cools down along with tamarind paste.
  4. Temper some curry leaves with mustard and urad dal and add it to the mixture before you serve.
Compressed Fruit Chaat

Compressed Fruit Chaat


  • 500 gms Pineapple
  • 2 Washington Apples
  • 500 gms Watermelon
  • 500 ml Pineapple juice
  • 500 ml Apple juice
  • 500 ml Watermelon juice
  • 1 Tbsp roasted Cumin seeds
  • Chaat masala
  • Black salt
  • Lemon


  1. Cut pineapples, Washington apples and watermelon,
  2. Take three different bowls and pour in them pineapple, apple and watermelon juice respectively.
  3. To these bowls, add roasted cumin seeds, chaat masala, black salt and juice of half a lemon each.
  4. Refrigerate for at least three hours,
  5. Take the bowls out of the fridge, cut fruits in smaller pieces, plate them, pour juices atop and garnish with mint leaves.
Masala Bhindi

Masala Bhindi


  • 250 gm bhindi
  • 1 small bowl of water
  • 7-8 Tbsp mustard oil
  • 1 tsp jeera seeds
  • 1 tsp fennel seeds
  • 1 small bowl finely chopped onions
  • 1 tsp chopped ginger
  • 1/2 tsp turmeric powder
  • Salt – to taste
  • 1 tsp fennel powder
  • 1 1/2 tsp amchoor powder
  • 1/4 tsp pepper powder
  • 1/2 tsp sugar
  • 1 tsp lime juice


  1. Heat oil add jeera and fennel seeds, let them splutter.
  2. Add the onions and lightly brown them.
  3. Add ginger and some water, stir.
  4. Add the turmeric powder and stir again.
  5. Mix in the bhindi. Pour in the rest of the water and continue stirring.
  6. Mix in the bhindi well and add the salt.
  7. Sprinkle fennel powder, amchoor powder and sugar.
  8. Mix again and sprinkle the pepper powder.
  9. Add the lime juice, stir well and serve.
Makhni Paneer Biryani

Makhni Paneer Biryani


  • 250 gm paneer cubes
  • 3 Tbsp  ghee/ clarified butter
  • 2 Tbsp whole spices
  • 1 large onion,chopped coarsely
  • 3 Tbsp butter
  • 2 cups fresh tomato puree
  • 2 to 3 green chillies
  • 3-4 cloves garlic
  • 1 Tbsp ginger, peeled and chopped
  • 1 tsp turmeric powder
  • 1 tsp cumin-coriander powder
  • 1 tsp tandoori masala
  • 1/2 tsp cardamom powder
  • 1 tsp sugar

    1/4 cup cashew paste

  • 1/2 cup cream

    Salt to taste

  • 6 cups cooked Basmati rice
  • 1 cup fried onions
  • 1/2 cup almond slivers
  • 1/2 cup chopped mint and coriander


  1. Sear the paneer cubes in ghee. Then season it to taste and set aside.
  2. In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace.
  3. As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes.
  4. Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.
  5. Then add the cashew paste and cream. Season to taste.
  6. Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.
  7. Using a greased baking dish or handi, layer the paneer and rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes. Serve hot.
Paneer Methi Satay

Paneer Methi Satay


  • For the Marinade
  • 1 cup low fat yoghurt
  • 1 Tbsp Bengal gram flour (besan)
  • 1 Tsp ginger garlic paste
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/2 tsp black pepper powder
  • 2 Tbsp coriander and green chilli paste
  • 1 tsp Kasoori methi
  • Salt to taste
  • For the Satay
  • 1 cup low fat paneer, cut into cubes
  • 1/2 cup bell peppers, cubed
  • 1/2 cup onions, cubed
  • 1 tsp olive oil


  1. Mix all the ingredients of the marinade in a bowl. Combine the paneer, bell pepper cubes, onion cubes and mix into the marinade. Be careful while tossing it and do not mix vigorously otherwise the paneer cubes will break. Set aside for 25-30minutes.
  2. Now start skewering. Place a piece of Bell pepper, onion, 2 paneer cubes and again bell pepper cube on a satay stick.
  3. Repeat the same process and make the rest of the satays.
  4. On a medium flame, place a non-stick pan, grease it with 1/2 tsp oil and place half of the satay sticks on it till the paneer and veggies turn slightly brown in color.
  5. Repeat the same step for the rest of the satays.
  6. Serve fresh with some mint coriander chutney.
Key Ingredients: paneer, capsicum, onion, kasoori methi, yoghurt
Kache Kele ki tikki (Indian Recipes)

Kache Kele ki tikki (Indian Recipes)


12 raw banana

1 Tbsp green chilly (chopped)

1 Tbsp red chili powder

1/2 tsp turmeric powder

1/2 tsp dhaniya powder

1/2 tsp garam masala

1/2 tsp pepper corn (crushed)

1 lemon (juice)

1/2 tsp sesame seeds

Sendha namak to taste

1 sprig fresh coriander
1 cup hung curd

2 tsp roasted peanuts

1 Tbsp sesame paste

Sendha Namak to taste


Boil raw banana in a pressure cooker for 2 to 3 whistle, leave it for cooling, remove the skin and mash well. Add banana’s in a bowl along with red chili powder,lemon juice, chopped coriander leaves, coriander powder and garam masala, mix well, season it correctly. Apply oil to your palm, divide the mixture into equal portions and make gallets, take a portion on your palm and flatten it gently. Roll it first in chestnut flour, then sprinkle some sesame seeds on it, press gently and keep it aside Take a non-stick pan add 1 teaspoon oil, place the tikki on it and spread some more oil around the tikkis, cook on medium flame, fry until golden brown in color.
For the Chutney: Roast peanuts and crush it coarsely. keep it aside. Make a smooth paste of roasted sesame and blend it with hung curd to form a smooth consistency. Add the crushed peanuts and salt and its ready to be served.

Bengali Dal Bori

Bengali Dal Bori


  • 2 cups masoor dal
  • ½ tsp salt
  • ½ tsp kalonji
  • 2 Tbsp oil


  1. Begin by washing the dal properly, and then soak it for at least six hours, and more if necessary. Once that’s done, grind the dal really well. While it was done by hand in earlier days, a good food processor helps. Make sure there’s not too much water in it though. The idea is to get a thick paste-like dough.
  2. Now take the salt and the kalonji and add it to the paste. You need to whip the mixture hard, use a hand mixer, so that the batter becomes light. In the olden days, these boris were made by hand – taking a little mixture and making tear drop shapes on a newspaper and putting them out in the sun to dry. You can of course use an icing bag with a round nozzle. If a newspaper is too passé for you, use a metal tray and brush it with some oil so it doesn’t stick. It takes a whole day in the sun for the dumplings to dry; keep it out for longer if it takes it time.
  3. When it’s ready it should be completely dry; crush one in your hand if it crumbles easily, it’s done. You can store these in an airtight container for a few days.
  4. To cook with it, you need to gently sauté it in oil before adding it in anything.
Key Ingredients: masoor dal, kalonji
Cheese And Jalapeno Stuffed Kachori IndianFood)

Cheese And Jalapeno Stuffed Kachori IndianFood)


  • 500 gm of flour
  • 15 gm of ajwain
  • 1/4 cup of oil
  • Oil for frying
  • 20 gm of salt
  • 100 gm of cottage cheese
  • 50 gm of Cheddar cheese
  • 50 gm of jalapeno


  1. 1.Sieve flour, put oil and rub with your palm.
  2. Then add salt, Ajwain, black onion seed and mix well.
  3. Make a well in the center, add enough water and knead into stiff dough. Make small size of balls and keep a side.
  4. Heat oil, add ajwain and cottage cheese. Cooke for some time with salt and red chili powder.
  5. Keep this mixture for cooling. Now add grated cheddar cheese and chopped jalapeno.
  6. Stuffed this mixture in inside the balls and flatten with your palm.
  7. Deep fry and serve hot with tamarind chutney.
Key Ingredients: flour, oil, cottage cheese, jalapeno