Suva ni bhaji is a vegetable that is cooked with dill leaves in a lot of Gujarati households. Now most folks don’t like it, dill has a distinct, strong flavor. So instead of the traditional method, I took inspiration from the Lebanese dish - Batata Harra (Spicy Potatoes), and combined it with crispy roasted potatoes.

Amaranth grains or rajgira is full of fiber, vitamins, minerals, and all nine essential amino acids. It has become a GF staple in our household. The porridge is a warm and nourishing breakfast that prepares itself with occasional supervision while I empty the dishwasher and complete other small morning chores.

Using adai as my inspiration, I made an extremely protein-packed version with lentils and quinoa, and to make them even more fun, turned them into savory waffles. They are an excellent hot & filling breakfast, perfect for a weekend, and best enjoyed with spicy coconut chutney!

Sprouted matki/ moth beans are a delight in so many ways - quick to make, less ingredients, protein-packed, and a one-pot meal. Sprouts are paraboiled and paired with yogurt, chopped raw onions, cilantro, a hefty squeeze of lemon and sev.

Magaz is made with besan/chickpea gram flour, ghee, sugar and cardamom for flavoring and topped with a generous amount of slivered almonds. I added dry ginger powder to add extra warmth to the fudge (and your body!) The best replacement I have done is use monkfruit sweetener instead of sugar, making it a truly healthy dessert.

Smashed Potatoes with Mixed Seeds Tadka is a highly addictive snack or a side for your dinner gathering. They are great accompaniments with tea as well! The smashed potatoes are inspired by a dry potato sabji commonly eaten in Gujarati and Maharashtrian households - sukhi bhaaji.

It would seem as though the spirit of Ottolenghi joined me in the kitchen today & inspired this FRESH BUTTER BEANS & PURPLE YAM SALAD W/ HERB CHIMICHURRI. Doesn't it look like something you'd find in one of his cookbooks; veggie forward, gorgeous contrasting colors, paired brilliantly with herbs?

Chevdo is a crispy, addictive savory snack made of poha aka beaten/flattened rice flakes and other yummy bits. The Chevdo made for Diwali has poha fried in oil, and even when it is roasted, the amount oil is considerable. Now yes, thats how it's made and maybe thats how grandma made it. But we don't have the same lifestyle as grandma, so it doesn't make sense to eat everything the same way. Sure, there are some things that are better pristine, but a lot can reimagined in our modern context and updated lifestyles. Don't you agree?

One of the most forgiving and unfussy bake is a crumble. Super adaptable to the fruit you have at hand. Rhubarb crumble is quick to assemble and gluten free! The sweet-tart rhubarb flavors are paired with vegan cardamom ice cream. Even if you aren’t lactose intolerant or vegan, the vegan cardamom ice cream made using coconut cream is delightful! It’s deemed to be a household hit.

It all started with my oregano plant that has been growing like the giant beanstalk. If you don't see me posting for a while, I might be caught up in the castle of the unfriendly giant. Fee-fi-fo-fum! 👻

Pickling, drying, making preserves and jams or murabbo/chundo as we Gujaratis called it, are some traditional style of preserving seasonal produce that I have come across most commonly. Murabba is a sweet preserve made predominantly of seasonal unripe summer mangoes.