Ghughra

Diwali is almost here - lights, colors, bling and ofcourse, sweets. So on the occassion of Diwali, we bring you, live from the naihar kitchens, the Ghughra. Since I try to relate stuff we do to more colloquially known items out here, I suppose you can think of this as perhaps a sweet fatayer.

Layered on the inside with sweetness that will change your mood regardless of how angry you are on the day, fried on the outside to a nice crunch to boot, and filled with a richness that is supposed to give you energy and brain power (and maybe, a tad bit of cholesterol), the ghughra is a traditional gujarati diwali production. Not that it can't be eaten during the year or anything, but well, it just must be on the table during all those diwali get togethers we have around this time. Relish!

Khaman

We all love a good sponge cake. Now close your eyes and imagine that instead of a sweet, sugar-rushing sponge cake, you have a savory, slightly spicy, salty delicious sponge cake. Yes I realize you can't read this if you closed your eyes, but I'm also relying on the fact that no one listens to me anyway.

A Gujarati specialty, Khaman is the equivalent of a savory sponge cake, with just the right amount of spice and flavor, and topped with a tempering of mustard and garnished with coriander and sometimes, grated coconut. Most people have a weakness for this gram-flour deliciousness, considering it can be eaten all by itself, or dipped in the chutney of the day. 

I have even managed - wait for it - to make a Khaman sandwich that tasted so awesome, it's now a standard occurance every time there's Khaman in the house.

So there you have it, the savory and slightly spicy sponge cake, the Khaman.

We're planning to have this available at the next Bakefest. If you like the idea, let us know :)

Thepla

When you look up Gujarati food, thepla ranks right up there. Theplas are pretty much one of those all-purpose items. A staple for any travelling Gujarati, it can be eaten plain, with condiments such as indian pickles (achaar), yogurt, garlic paste (one of my favorites) or with curries much like a roti. In fact, the best description of a thepla is probably a flavored roti - you find them in the plain/masala type, the methi (fenugreek), or kothmir (coriander) flavored types. With or without garlic. Adjusted to be soft and foldable or crisp and a little less foldable. Really thin, or slightly thicker. Every family has their own style and the actual recipe is ultimately pretty flexible.

Enjoy (and if you need some, well, ask nicely :P).

Mohanthal

What is Mohampar, you ask?

The best description I found for Mohanthal is gram-flour fudge. A traditional Gujarati sweet, Mohanthal is a soft, melt-in-your-mouth type of delicacy, very popular during certain Gujarati festivals like Navratri. This recipe is another naihar specialty, made and distributed to perfection.