Batata Nu Shaak

Fennel seeds – 1 tbsp

Cumin seeds – 1 tsp

Oil – 3 tbsp

Bay leaves – 2

Cinnamon – 1 inch

Cloves – 5

Green chillies – 4, slit

Ginger – 1 tbsp, grated

Turmeric powder – 1 tsp

Red chilli powder – 1 tbsp

Water – 1 cup

Potatoes – 6 medium, boiled, peeled, and cubed

Fresh coriander – 1 cup, chopped

Salt to taste

Lightly crush fennel seeds and cumin seeds together using a mortar and pestle.

Heat oil in a pan.

Add bay leaves, cinnamon, and cloves.

Let the spices release their aroma.

Add the crushed fennel and cumin seeds, followed by slit green chillies and grated ginger. Sauté for a few seconds.

Add turmeric powder and red chilli powder. Immediately add 1 cup water so the masala doesn’t burn.

Cook for about 30 seconds.

Add the boiled potato cubes. Add salt and chopped coriander.

Mix well so the potatoes are evenly coated with the masala.

Cover and cook on a medium to low flame for about 4–5 minutes so the flavours come together.

Serve hot with puri, roti, or as part of a Gujarati meal.

Affogato

Espresso - 1 shot

Vanilla ice cream - 1 scoop

In a small glass or cappuccino cup, pour Espresso over Ice cream and serve right away with a spoon.

Guacamole

Avocado - 2, peeled, pitted and diced

Garlic - 1/4 tsp, minced

Jalapeno - 1/2 tsp

Tomato - 1/4 cup, diced

Onion - 1/4 cup, diced

Cayenne Pepper - 1/2 tsp

Salt

Lime Juice

Cilantro

In a mortar add the Avocadoes along with Garlic and Jalapeño, mash with the pestle until the Avocados are creamy but still very chunky.

Stir in Tomato, Onion and required Salt. Sprinkle with Lime juice and Cilantro, stir and taste once more.

Serve with Tortilla chips immediately. The Avocados oxidize quickly and turn black.