Gujarati Gathiya Lentil Lasagna Recipe: How to Make Crispy Snack Based on Chickpea Flour and Garlic

The traditional Rajasthani dish, corn flour rab, is very popular as a winter breakfast. This local snack is made from corn flour and yogurt (chaach), and the addition of ghee and spices significantly enhances its flavor. Preparing this dish at home does not require much effort, and it can be served hot.

If you want to eat something tasty but easy on the stomach in the morning, you can try the traditional Rajasthani dish—corn flour rab. In some regions of North India, it is also known as maize mahari. It is made from corn flour and chaach. In the rural areas of Rajasthan, it is especially enjoyed during winter. It is quite simple to prepare, and all the necessary ingredients are easy to find at home.

To prepare rab, take corn flour into a pot and gradually mix in a little chaach, stirring thoroughly so that no lumps form in the mixture. Then, add the remaining chaach and one or two bowls of water, mixing the mixture well.

After this, place the pot on medium heat and stir constantly so that the mixture does not burn to the bottom and lumps do not form. When the mixture starts to boil, reduce the heat. Then, cook the dish for about 15–20 minutes, stirring occasionally. When the solution is completely cooked and has become slightly thicker, add salt to taste and roasted cumin powder.

To give rab an aroma, heat ghee in a small pan. Add whole cumin, asafoetida, and the chosen red or green chili. As soon as the cumin starts sizzling, pour this flavored fat into the rab and mix thoroughly. Finally, sprinkle with finely chopped fresh coriander on top. The ready traditional Rajasthani rab is ready to be served hot for breakfast.

During the cold and flu season, it is extremely important to monitor your diet, including dishes that are both healthy and tasty. Amla is a fruit rich in Vitamin C and antioxidants. Although amla is usually used to make pickles, chutneys, jam, or juice, there is an option—a South Indian amla rasam called Nellikai Rasam.

This rasam is a liquid, spicy soup traditionally served with rice. The preparation uses not only amla but also tomatoes, tamarind, curry leaves, and various spices. Below is the recipe for making homemade amla rasam and a list of necessary ingredients.

For preparing amla

To process amla, you will need: 6 amla fruits, one quarter teaspoon of turmeric powder, and salt to taste.

For preparing rasam

To create the rasam, you will need: a quarter cup of cooked arhar dal, 1 tablespoon of ghee, 1 teaspoon of mustard seeds, a pinch of asafoetida, one sprig of curry leaves, 1 inch of grated ginger, 4 crushed cloves of garlic, 1 halved green chili, 4 tomatoes made into puree, half a cup of tamarind water, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, half a teaspoon of Kashmiri red pepper powder, 1 teaspoon of sugar, and salt to taste. Finely chopped green dill is used as a garnish.

If you are tired of traditional Navratri dishes such as Sabudana Khichdi and Vadas, you can try crispy Chela made from zucchini and Kuttu flour. This article presents a simple recipe that allows you to easily prepare delicious vegetarian snacks.

During the nine days of worship of Goddess Durga, many observe a fast, paying special attention to nutrition. Usually, during the fast, people eat Sabudana Khichdi, Vadas, or fruits, but constantly eating the same foods can cause boredom. Therefore, if you want to diversify your fasting diet with something new and appetizing, you can make Chela from zucchini and Kuttu flour.

This dish is easy to prepare at home and does not require a large number of ingredients. If you also wish to move away from ordinary fasting dishes this Navratri, try zucchini Chela with Kuttu. Next, we will explain how to prepare zucchini Chela with Kuttu and what components are needed for it.

To begin cooking, thoroughly clean the zucchini, wash it with clean water, and then grate it into a bowl. In another dish, take Kuttu flour and gradually add a little water, mixing thoroughly so that there are no lumps in the mixture.

After that, add the grated zucchini to this mixture and mix well. Add a little water as needed to achieve the desired consistency, which allows the mixture to be easily spread on the pan. Then stir in Sendha salt and black pepper to taste.

Heat the pan and grease it with a small amount of ghee. Pour the prepared mixture onto the pan and spread it evenly into a round shape. Cook the Chela over low or medium heat. When one side of the Chela is nicely browned, flip it and fry it on the other side.

When the Chela becomes golden and fully cooked on both sides, transfer it to a plate. Prepare the remaining Chela from the leftover mixture in the same way.