Aloo Paratha

Paratha is an unleavened Indian flat bread usually made of whole wheat flour with ghee or oil and pan fried. They are also stuffed with vegetables. Vegetables like mashed potato, cauliflower, grated radish stuffings are very famous. Also nowadays we can see parathas stuffed with paneer, onion, carrot and people are very creative in the stuffings. It is a punjabi origin breakfast which is now has become very popular in rest of India. Often served with chilled curd and pickle. It is served hot topped with butter. While you eat the parathas the butter melts and you'll find each bite even more delightful.

Now let's talk about "Aloo Paratha". Aloo means potato. This paratha is stuffed with mashed potato with spices. We can say aloo paratha is the king of all parathas. I'd tasted it in Surat for breakfast along with curd. Then ever on I hooked up on this amazing paratha. I tried making it at home. At starting it was all blob and nasty. Even after so many trials I wasn't getting those dhaba style parathas. The shape and consistency greatly depends on the dough we prepare. Once I got a chance to cook aloo paratha with my friend who is from Goa. I can say she's a seasoned paratha maker ;) who have learnt this skill from her punjabi roomie. So now I know what makes paratha looks perfect. Here's how to make those tasty and filling breakfast. Don't forget to check the notes below.

Servings: 4
Preparation time: 30 mins
Cooking time : 15 mins
Level: Moderate - Difficuly

Ingredients:
For dough:
	Whole Wheat Flour	2 cups
	Salt	1 Tsp
	Ghee/oil	1 Tbsp
	Warm water	1 cup ( May vary depending on the flour you use)
For stuffing:
	Potato	2 large
	Onion	100 gm/ 1 small
	Green chilli	2 nos
	Asafoetida	a pinch
	Turmeric powder	a pinch
	Chilli powder	½ Tsp
	Coriander powder	1 Tsp
	Coriander leaves	3- 4 stems
	Salt	as req
	Cumin seeds	1 Tsp
	Dry mango powder/ Chat masala	½ Tsp (Optional)
	Oil/ Ghee	To fry parathas

Preparation:

For dough:
	1. Sift the wheat flour. Add salt and oil/ghee.
	2. Add lukewarm water little by little and knead the dough till soft and pliable.
	3. Set aside to rest for about 10-15 mins.
	4. Divide the dough into 8 equal sized  balls.
For Stuffing:
	1. Boil the potatoes with skin on in a pressure cooker or sauce pan till soft.
	2. Cool the boiled potatoes. Remove the skin and mash it well.
	3. Chop the onion, green chillies, coriander leaves and mix it with mashed potatoes.
	4. Add cumin seeds, asafoetida, turmeric power, salt, coriander powder, chilli powder, amchur     powder (Dry mango powder) to the potato mixture. Mix well.
	5. Divide the filling into 8 equal sized balls.
Cooking:
	1. With the help of rolling pin or hand, roll out the dough balls to 10 cm discs.
	2. Place the filling ball in the center and by pulling the dough's edges to center seal the filling.     Do it for rest of the dough and filling balls.
	3. Dust your hands and stuffed ball with flour and roll it to 15 cm disc. Make sure the paratha is     thick. Should not be too thin.
	4. Heat a skillet and keep the flame to medium. Drizzle it with  oil/ghee. Place the rolled paratha     in the center and cook both sides by flipping it. Use ghee/oil on both sides to get crispy layer.
	5. When the dough has completely cooked and browned. Remove from heat and scoop half a     tsp of butter and drizzle on the paratha.
	6. Repeat the steps 4 and 5 for all other stuffed balls.
	7. Serve hot with curd and pickle or any chutneys.

Notes:
	1. While kneading the dough make sure you not add too much water or too little water. Excess     water will make the dough sticky and uncontrollable while rolling. Little water will make the     dough tight which will hinder the rolling process.
	2. Adding dry mango powder adds tanginess to the paratha which we love. It is optional     anyway. You can also add chat masala. This enhances the taste of parathas.
	3. Adding onion is also optional. If you are beginner avoid using onion. Only use mashed potato and dry spices.

Thai Style Mango Sticky Rice ( Khao Niew Ma-Muang)

While the Summer is ending and autumn is on its way,  we are going to miss the awesome weather, holidays, BBQ's and of course the summer foods. Of all the summer foods in the earth, I love mangoes. It's vibrant yellow color and the flavor are irresistible. There are so many kinds with different colors, shapes, texture and taste. I have never seen anybody disliking it. Such a wonderful fruit on earth. Gosh If we get this fruit year around!! Although we can find mangoes other times it's just not that delicious and moreover it will be expensive..

Being a daughter to a mother who had spent most of her living in Kerala where you find abundant mangoes and jack fruit during summer I have grown eating mangoes in every styles. When we talk about unripe mangoes we find it as pickle, raita, chutney, salad or in curries. When it is ripened, it fits into beverages, desserts and also in curries. So divine!!

Now You would have been wondering why I am late to post mango recipes. Yes! I agree. My bad!

I was just eating myself and never thought of posting it. Then when suddenly mangoes vanished from market I started feeling something missing. While I was in that weird feeling last week I found  huge mangoes lying on the market. Yay!! So with no time I grabbed few and already I knew where all these mangoes are going to be :).  I have few mangoes recipes on draft which I will post in coming weeks. 

When I came across this Thai style Mango dessert I was so surprised ! I have tasted this rice pudding somewhere in our India but the combination of mango with it is simply Luscious & Yum!!

Servings: 3

Preparation time: 10 mins + 3 hrs soaking time

Cooking time: 30 mins

Level: Moderate

Ingredients:
	Mango	1 Medium, Ripened
	Rice (Sticky/Glutinous)	1 Cup
	Coconut Milk	1 Cup
	Sugar	3 Tbsp
	Salt	a pinch
	Nutmeg	a pinch (Optional)
	Water	1 cup

Preparation:
	1. Chop the mango into cubes for toppings and few lengthy strips to decorate.
	2. Soak the sticky rice in water for about 2 - 3 hrs.
	3. Mix sugar and salt with the coconut milk.
	4. Traditionally the rice is cooked in sticky rice steamer or normal steaming method. (See Notes).      But I found my way of cooking the rice more tasty and suiting our palate. My way : Rinse the     rice and drain. Add 1 cup of water and cook for 3-4 mins. When it is boiling and tend to thick     add half cup of coconut milk. Reduce the flame and cook till the rice becomes soft and thick.     Again pour the remaining coconut milk and cook for 5- 6 mins. Sprinkle nutmeg powder and     turn off the heat. Set aside to cool and absorb for 10-15 mins.
	5. Take a bowl or serving plate. Ladle the cooked rice into the bowl or plate. Top with the cubed     mangoes. Garnish with mint leaves or drops of coconut milk.
	6. Serve warm or cold.
Notes:
	1. Adding nutmeg is not authentic. I once tried adding few spices and found nutmeg adds extra      flavor to the dessert. Its totally optional. You can also try adding cardamom which tastes more      like Indian dessert.
	2. As I mentioned earlier the rice is traditionally steamed using steamer. It is done by pouring water      in a large pan and  spreading the rice on a bamboo steamer or using any thin cloth. Steam it for        about 30 mins. After taking out of steamer add the coconut milk.

Tomato Macaroni Soup

This is a yummy monsoon treat recipe. Soups are very comforting during rainy days. In here its been heavily pouring since a week. I couldn't think of anything better than this delicious bowl of soup. And that too when you make it at home then definitely you are in heaven.. The herbs makes the soup flavorful and aromatic. 

It's so easy and versatile. Try this soup recipe with different pasta or just the soup. I have added spinach which is totally my idea. You can also try adding kale or any other greens. Customizing your soup is not difficult. And most people end up making soup when they need to clean up their refrigerator :). 

Are you ready to ladle your soup into bowl, swirl and slurppp ;) ????

Servings: 2
Preparation time: 15 mins
Cooking Time: 30 mins
Level: Easy

Ingredients:

Macaroni (Uncooked) 50 gm Tomato 450 gm/ 4 medium sized Onion 100 gm/ 1 small Celery 50 gm/ 2 stalks Carrot 100 gm/ 1 medium Spinach 75 gm Garlic 2 cloves Olive oil / Butter 1 Tbsp Basil (Dried) 1 Tsp Orgeno (Dried) ½ Tsp Fennel seed powder ½ Tsp Chicken/ Veg broth 4 cups approx Black pepper powder For taste Salt For taste

Method :
	1. Cook macaroni as per the instruction given on the package. Drain water from macaroni     completely and keep aside. It took me around 10 mins to cook them.
	2. Immerse tomatoes in the boiled water for 3-4 mins. Peel off the skin and crush them using     fork or spatula.
	3. Heat olive oil in a sauce pan. Add garlic and onion. Saute for 4-5 mins and add the     broth/water, crushed tomatoes, chopped carrot, celery and salt.
	4. Bring it to boil. Now add fennel seed powder, basil and oregano. Reduce the heat to low and       close the lid. Cook for 15 mins or till the vegetables are soft.
	5. Add the spinach. Stir for few secs and cook for 10 more mins.
	6. Season with pepper powder.
	7. Add the cooked macaroni to the soup and give a stir.
	8. Turn off the heat and garnish with fresh basil and shredded cheese on top.
Notes:
	1. You can also use any other pasta instead of macaroni.
	2. Additionally use any vegetables of your choice
	3. Add the macaroni to the soup only if you are about to serve immediately. Otherwise it will    soak well and reduce the quantity of soup making it thicker.

"This recipe has been linked to Shama Nags Event Fast food - Pasta" &  EP hosted byFoodomania

Chinese Steamed Fish

While I'd thought of posting this exquisite dish of Steamed fish, my Sweet heart was all excited. Yet again this is his specialty. He cook it with passion and put his full attention and care on the fish.   Lucky fella!! ;)... The most amazing healthy fish ever !! Steamed and topped with soy sauce brings out unique flavor with it. All you need is love for fresh fish, live from the tank selected by you and cooked in no time.        

How that sounds!!

In India particularly in our region we don't usually get to purchase fish which is still swimming.. First time when we were invited for party in a restaurant in China we were asked to select fishes from the tank. We hesitant at first, then got to select two big fishes. They were then caught by the chef and taken to kitchen. That day it was little bit disturbing to see them on the plate :( ..  Additionally we were very new to traditional Chinese food.

Stir Fried Bok Choy & Awards

Hi friends,

After few busy days, I am back here to share and follow :) ... Hope all are quite busy trying new recipes and sharing with fellow bloggers.. All these days I too was partly busy  in kitchen preparing new recipes which some turned fab and some not oops!!. Was pretty busy on the other things in life so couldn't capture or share my kitchen trials.. Anyways hoping to give more time on blogging again. 

Back to my post, I and hon' always loved Chinese cuisines (No, I am not talking about Indo-Chinese manchurian and fried rice ;) ). Traditional Chinese cuisines are much more interesting than we expect a cuisine would be. You will discover every meal has been well calculated for proper proportion of  greens & meat... Apart from that they also use fermented goodies for flavoring the things up. Which is why their food habits are more healthy and balanced. About their wok and extreme heat I will share in next post since lot many things to talk about it.. 

Being in China almost 4 yrs we are addicted to their food and culture. We do cook Chinese food at home 2 or 3 times a week. Never thought of sharing one :( That's bad.. So this post is all about "Bok Choy" lovely green from China which has a very old history. You can find them as a main dish as stir-fried alone or with some meat and also garnishing. The picture I used to share the recipe is a year old. 

Since the Chinese food are best when eaten hot and warm, photographing is really a pain. No one has patience in front of steaming hot dish ;)..  

Gujarati Handvo

"Handvo" is a traditional Gujarati snack made with number of lentils and rice. You can't find them easily in restaurants. It's a healthy homemade snack usually taken for breakfast. Although you find lot of  readymade handvo mix in the supermarkets, I never tried one. Coz making handvo at home from scratch is very much easier and nothing can taste as good as homemade. 

I and my friend were recollecting our days at Surat couple of weeks ago. We were drooling over some of the gujarati foods during our talk. What else can make a discussion more nostalgic?? Can't stop ourselves talking about our favourite few like Khaman, Dhokla, Idhra, Khandvi, Handvo etc.. These are very few of gujarati delicacies. Gujarat is more famous for its breakfast and snacks. While on chat she asked me "why don't you post one of these??".. Yeah That's true. Shame on me!! It totally got skipped out of my mind and being blogger since 5 months now how could I miss out such goodies..

Hmm.. I promised her I would soon post few of them. So here I am with one of the healthy & delicious gujarati snack "Handvo". I'll make sure I post rest of the luscious & yummy food from Surat asap. Hope you guys enjoy this classic and elegant snack along with us :).

Kumbalanga Moru Koottan / Ash Gourd in Yogurt Gravy (Kerala style)

Yet another mom's signature dish straight from Kerala. Moru kuttan is very common in Kerala and easy to make. This is a yogurt based vegetable curry flavored with coconut. Traditional tempering adds more flavor to the curry. This simple yet yummy curry will woo you for sure.

Fabulous Blog ribbon

Woo hoo!! I am here with a blog ribbon award passed to me by our own fellow blogger R.Punitha from "http://southindiafoodrecipes.blogspot.com/" ....She got a wonderful space to visit. It's a place where you'll find awesome South Indian delicacies from her kitchen. Thank you so much for passing it to me and making me feel so happy.. Loved the award. 

By the way the blog ribbon has few rules to follow.. And here it is..

Rules of this ribbon:
Rule 1 : Post rules on my blog.
Rule 2 : State '5 most fabulous moments either in real life or blogosphere'
Rule 3 : State '5 things I love'
Rule 4 : State '5 things I hate'
Rule 5 : Pass this ribbon to '5 lovely blogger friends' (leave a comment in their blog to notify that you've passed them this ribbon).

Rule 1

Already accomplished above.

Rule 2 : '5 most fabulous moments either in real life or blogosphere'

1. Being with my mom, dad, bro & family. 
2. When I was selected in campus interview.
3. When I decided to marry my very best friend..
4. The very first trip to China..
5. Realizing my passion for food & cooking and started my own food blog :)

Rule 3 : '5 things I love'

1. Family & Friends
2. Food - Cooking, cuisine, restaurants
3. Photography 
4. My iPad 2
5. Roller coaster ;)

Rule 4 : '5 things I hate'

1. Bugs
2. Dentist 
3. Waking early morning
4. Sex discrimination
5. Noisy people

Rule 5 :  '5 lovely blogger friends' 

1. Sonali Pradhan -  http://www.onlyfishrecipes.com
2. Kavi -  http://myedibles.blogspot.com
3. Abhilasha -  http://carrotsandcherries.blogspot.com/
4. Sangeetha Nambi -  http://recipe-excavator.blogspot.com
5. Vimitha Ananad -  http://vimithaa.blogspot.com/

Hope you guys accept this award.. 

Dates Cake (Eggless & Butterless)

Hi!!
Here is a kind of healthy baking.. The fancy words "eggless" & "butterless" doesn't mean so much to me...However I would prefer to use less fat as much as I can. We may have read in many health articles that "Butter" has high calories from its saturated fat and also has high cholesterol which is bad for heart.. So nowadays I am using Olive oil instead of butter. And "eggless" was unintentional. I didn't have egg in my fridge so I didn't use it. But the cake turned out just fine and super moist. Unbelievable!! Therefore I have to admit that we can also go healthy in baking without losing the divine taste of real baking.For me healthy baking is all about no butter, no white sugar and no white flour..Rest all fine..
Since I cook eggs daily in various form, a piece of advice for you guys out there..Do not ignore the eggs if you ain't vegan or allergic. Egg is a good source of protein. In fact many agree that it helps to reduce weight ;) Good news isn't it?? Why wait?? Try it out !!

Aloo Palak / Spinach & Potato Masala

Aloo palak is a subtle spinach dish with potato. This is a healthy and delicious veggie delight to go with roti or any other Indian bread. I have seen some people use pureed spinach in this. But I use chopped spinach along with stems. I believe pureeing would kill all the nutrition the spinach holds. Anyways thats all upto to you.. For me I like the texture of my aloo palak more than that of pureed spinach masala.. And also I use to saute them in brief so that I can get most of its vitamins ;) Such a health freak huh??... So here's my Aloo palak in my style.. 

Roasted Red Pepper Pesto Crostini

It's been a while I made this luscious appetizer. This is one appetizer never be left lonely on the plate at the end of a meal. Creamy & nutty red pepper pesto is divine, comfort & lip smacking sauce I ever made. Goes well with pasta, as a dipping sauce and in crostini. The roasted red pepper adds more flavor to the pesto. Never be lazy to roast the pepper.

Whenever I see the vibrant red peppers I just dream of the pesto I used to make long back when we were in North China. You find ample quantity of red pepper there. I used to make in large quantity and freeze them for later use. Here in Guangzhou I see them on & off. So I bought them last week when I found them in farmers market.

Here we go with nice & crisp crostini with red pepper pesto. I am bit unhappy that I totally lost the original recipe owner as I have been making this pesto since long time & never had any record of the original recipe. Anyway I am very much grateful to the person who shared this awesome recipe in web. :)

Bread Pudding

Bread pudding is my childhood favourite. I used to get this during X'mas from a dear friend of mine from school. He used to make it by himself and that too an amazingly perfect pudding. After schooling neither of us had time for it. I'd wrote him couple of months ago and asked for the recipe. I got the reply with his recipe card yay!! :) Tnx dude!

So now not wasting a single day I started making my bread pudding. Instead of steaming the pudding I have baked it.  It turned out very well.. As good as original recipe..
Every spoon full is a bliss & satisfying memory. This scrumptious dessert is all what we need at the end of a busy day. Stretch, relax & start diggin in the pudding.

Poori Masala / Deep fried Indian Bread with Mashed Potato

Poori Masal or Poori Kizhangu as referred by my dear hubby is a classic south Indian breakfast combo. Pooris are deep fried indian bread made with wheat flour. And masala is nothing but mashed potato with Indian tadka.

Alas, I have a slight food aversion towards this dish since many years :( , but on the other hand my sweetheart crave for poori kizhangu ;).. I rarely prepare this at my kitchen due to my aversion. I cooked poori masala last week since he was starving for it for long time. I am glad to dedicate this wonderful recipe to my sweet hubby.

Mixed Pepper Salad

This colorful salad holds so many nutrition. Red and yellow peppers are attractive in color & contains plenty of health benefits. Here's the recipe for making easy and tasty Mixed pepper salad with vinaigrette dressing in my way.

Vegetable Biriyani

Biriyani!!! This dish stands for herbs and spices... Travelled long way from Iran to India..Biriyani is a dish made of rice with the combination of veg/non veg and spices. It is enormously popular in India and liked by many. While dining out I have seen many people consider this dish as mandatory to be in the table. Yogurt sauce called "Raita" is served along with biriyani to calm down the spiciness. Raita is a simple yogurt seasoned with selected vegetables.

Bhuna Gosht

Last weekend my husband and I went to downtown for grocery shopping. After shopping, with heavily loaded bag we got into a taxi and somehow my husband managed to guide the driver to the nearest metro station Xiaobei to get back home. The guy was so surprised and happy to see my husband speaking broken Chinese ;).
While trying to explain about the metro station, he nodded for some reason and asked whether we are going for dining. We were confused and was checking GPS all the way till we got there. When finally we got down in the right destination we realized huh!! That's what he meant.. I guess he thought we are from  middle east countries and we are heading to have dinner at Arabic street..
The street is full of Arab restaurants and stores.We'd no idea such place exists in Guangzhou.. We bookmarked the place to reach out again for Middle east cuisines. But we did go through a store selling imported foods from Arab countries. As our days shopping had over, we just had a look around. But one thing caught our eyes lying on the bakery was Pita bread. I'd heard many recipes of Pita bread but never got a chance to use them. So quickly i grabbed one pack. The next day we made sandwiches with pita.
With 2 more breads left and we both were craving for spicy meat dish for long, I decided to cook "Bhuna Gosht" to have with pita breads. Its not traditional but pita bread is very similar to Naan bread. So went very well with Bhuna gosht.
Bhuna Gosht is all about spices. Mutton is slow cooked with loads of spices for hours. The slow cooking process gives the brown color to the dish. It takes 1-2 hrs to cook the meat along with all the spices. But its worth the wait.  It is rich and Lip smacking delicious. It can be made easier by using pressure cooker. But there is no room for taste when you hurry up for this dish. My advice is to make this recipe when you have plenty of time and mood of cooking something special for your tastebud....  I love the Bhuna gosht recipe from "ecurry" and this recipe has been adapted from them with slight variation.

Creamy Tricolor Rotini Pasta Salad

 Always I find fun to make salads. No matter what I have in my hand, it may be pickled veggies or fresh ones, meat or veg, Pasta or Tuna, creamy dressing or Vinaigrette I use to enjoy throwing in whatever available.. So here is one of our favourite pasta salad. Since I made this accidentally,  I have used very few ingredients. Usually I use a combination of yogurt/sour cream and mayonnaise for dressing. Though I haven't used yogurt here, I managed to make it creamy and taste the same. 

Pavakka Theeyal/Kaippakkai Theeyal/ Bitter gourd curry

Another vegetarian dish from Kerala "Kaippakkai Theeyal". Kaippakkai meaning "Bitter gourd". You could also use vegetables like yam, pearl onion, raw mangoes, eggplant in place of bitter gourd. It's a curry made with roasted spices,coconut and the vegetables are boiled in tamarind water.  

When we hear the name bitter gourd most of our face changes to no no mode..  But trust me, this

recipe is full of flavours. From sourness from the tamarind, sweet from coconut & jaggery, to slight bitter from the bitter gourd makes this dish delicious.

Pepper Chicken / Kozhi Milagu varuval

Black pepper is one of my favourite ingredient, especially when used in Non veg preparations. I am posting Pepper chicken recipe with a touch of Kerala tadka. The taste totally rely on the fresh ingredients we use to prepare. So I have used fresh ingredients wherever I can. This is definitely a treat to your taste bud. We love to have pepper chicken along with rasam and rice. However it can be also served with Indian bread. Nothing is as heavenly as an ice cream after this peppery meal.

Thai Pineapple Rice

Thai cuisine always been very close to my heart next to Indian food. You will notice similarities between them in few dishes but entirely different when it comes to cooking. More similarities can be seen with Chinese cuisine.



Two years back, one fine day during our trip to Beijing we decided to book our lunch at Thai restaurant "Banana leaf". That was our first ever try to Thai food. We gathered some points before walking into the restaurant like lists of famous dishes, never miss items on the menu etc.. We were determined to try Green curry. papaya salad, one fried item and one of their well known dessert whichever available in menu. As expected, the menu covered most of the famous dishes from Thai. When we looked upon rice section we found "Thai Pineapple Rice" and the picture attracted us more. Couldn't stop ordering the pineapple rice even it was not in our list. It got our thumbs up not only for its presentation also for its outstanding flavours.

From then on we have become its fan and somehow managed to discover the ingredients that it had. My husband have tried cooking Pineapple rice in so many ways to bring its flavour. Honestly, it took him more than 6 trials to get that authentic taste. Finally he succeeded in obtaining the same flavour. So here is his own customized recipe for "Thai Pineapple Rice". Thanks to him. I love this particular recipe from him very much.

Kerala Chicken Curry with Cheratta Puttu / Nadan Kozhi Kuttan with Cheratta puttu

I have come up with one of the highly popular and most desirous recipe from Kerala"Puttu" (Malayalam). Usually served for breakfast along with "Chickpea curry". "Puttu" is a dish made by steaming rice flour using cylindrical vessel and so the shape of puttu is cylindrical. It is called "Kuzha Puttu"(Kuzhal = Small Cylindrical pipe). Another way of steaming puttu is by using half coconut shell which is called "Cheratta puttu" (Cheratta = coconut shell). Nowadays  some variation of puttu uses wheat, rava, whole grains etc.. Also you can find readymade flour for making puttu. On the other hand, the accompaniments also varies widely. Most common is chickpea curry, banana and palm sugar. Also goes well with any other curries and non veg curries.

Bhindi Fry (Okra/Lady's finger Fry)

When I was a kid, I hated my vegetables like all other kids do. I'd always tried to get away from the veggies my mom used to pack for lunch. It was like eating something which isn't meant for human beings ;). I never ever thought I'll have to come across a person who loves the veggies and without them will not survive. Yes! That's my hubby.. He doesn't care if I haven't cooked any curry for rice. Instead he needs a large portion of poriyal/veg side dish for his rice/roti.
I started liking subzi /vegetables after going to the beautiful city "Surat" in Gujarat. I have been there for almost 5 years and I hope that changed our palate. I can proudly say Surat food changed my perspective on food. The way they cook their food and feed the guests with lots of passion is  never forgottable and will always remain with us.
My passion towards food and cooking is all started from there. And now it's never ending journey..
From wide vegetarian dishes served in Gujarat, we love our Bhindi ki subzi (Okra/Lady's finger). Lady's finger is unique in taste and texture. I have posted Bhindi fry recipe with Gujarati touch, which I usually prepare to accompany roti (Indian wheat bread)