Dal Dhokli is a delicious traditional Gujarati comfort food, made with many variations and known by different names in other states of India. In North India it is called Dal Pitthi. The Dhokli is made with wheat dough, then rolled into thin circles and cut into square or diamond shapes. The Dhokli is then mixed into the sweet-sour Gujarati dal and tadka with ghee and spices; and left to simmer until it gets cook properly. This recipe utilizes Jowar flour along with wheat flour to make it healthier. This one bowl meal can be prepared over the weekend, which gives a big change to our daily meal. You can use your leftover dal, and convert it into a healthy Dal Dhokli!
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Beetroot Dhokla
Dhokla also known khaman dhokla and is an extremely poplar Gujarati delicacy. Dhokla can be prepared in two way, using instant dhokla (which is made with besan)or using fermented channa daal and rice. Both have an awesome taste and are a healthy snack item. In Gujarat, dhokla is often eating as a breakfast or snack item. Earlier, I shared a variety of khaman dhokla like green moong daal dhokla, veg sandwich dhokla, and pomegranate quinoa dhokla. In this recipe, I have used beetroot puree along with besan to give it a beautiful color, and develop a more healthy and tasty dhokla. I have also made yogurt dhokla chaat with this dhokla, which has an amazing taste. You can make dhokla chaat with leftover dhoklas and enjoy it as an evening snack
Batata Vada ( Aloo Bonda)
Batata Vada (Aloo Bonda) is a very famous fast food in Mumbai, Maharashtra. Batata means nothing but potato. This recipe is very easy to prepare. Boiled and mashed potato is first saute’d with coriander, mint leaves, chili and ginger paste then deep fried after coating it with gram flour batter. It can be served as a snack directly, and can also be used to make popular vada pav when served with pav, mint-coriander, dry garlic and tamarind chutney. There is a slightly different version of batata vada in Gujarat where the mashed potato is mixed with green chilies, coriander leaves, and garlic paste and deep fried with gram flour batter. Enjoy batata vada with a hot cup of tea. 
Bottle Gourd( Lauki) Curd Rice
Bottle gourd (Lauki) is a vegetable which has lot’s of health benefit and everyone should add this as part of their regular diet. It can be used to prepare many recipes like savory, drink, raita, curries and sweets. Bottle gourd curd rice recipe is a variation of the South Indian dish curd rice. Curd rice is made with over cooked rice or left over rice, curd ( yogurt) and tempered with curry leaves, chilies, cashew nuts, mustard seeds, cumin seeds and garnish with coriander leaves and pomegranate seeds. It seem meal is incomplete without curd rice for many people. Curd rice is also distributed in temples as prasad. This recipe is prepared using brown rice instead of normal rice, bottle gourd, curd ( yogurt) and tempered with spices. This is very good for digestion and easy to make. Try this recipe with the twist of bottle gourd and enjoy.
Multi Adai Paniyaram
Paniyaram is one of very popular breakfast or appetizer dish in Southern part of India. It is prepared from batter which is pretty similar to Dosa/Idli batter. I have already shared the regular Paniyaram recipe earlier, this recipe a little variation to the original recipe. The major ingredient for this recipe is mix of various kind of daal (pulses), beans, brown rice and rava. I have also added grated beetroot to a refreshing color as well as nice taste. The batter needs at least 6 to 7 hours of fermentation. The paniyram tastes great with samber, coconut or tomtato chutney. You would need paniyarm pan to prepare this recipe which is generally available in Indian grocery stores. These cute little balls works great as appetizer for your guests as well as for kid’s lunch boxes. 
Sambar Polenta (Cornmeal)
Polenta aka cornmeal is granules of corn available in grocery stores all around. The Polenta is cooked in many ways like it can be baked, grilled or fried. This recipe is prepared using boiled Polenta which is typically simmered in water with salt and ghee or butter. Polenta takes a little long time to cook and creamy texture.You could each boiled Polenta as is or It can be served many different ways. For this recipe we would prepare a sambar to serve with Polenta. Sambar is a south Indian soup which is prepared using mix of vegetables of your choice, toor daal and special sambar masala. In this recipe, I have also added green pigeon peas along with toor dal to get twist in sambar taste. There are varieties of sambar recipes available and you can use anyone if you like or you can use your own sambar recipe. Polenta used to be one of common meal item when I was young and my grand mother use to make it and serve with toor dal and spicy curry. In northern India is it referred as “Makki ka bath”. I literally love Polenta and every time I make it, it bring memories from childhood. Polenta with sambar was an awesome combination and very delicious, you could also try it with rasam. 
Poha Chivda (Maharashtrian) Snack
Poha chivda is a popular Maharashtrian craving snack which goes very well with tea or coffee. There are many variations of this recipe. Normally, this snack is made during Diwali however you can make it any time and relish. I learnt this recipe from one of my Marathi friend Shilpa Padole. She is expert in making this and whenever we go to her place, she packs us a full box of it. To prepare this recipe, you would need thin poha or chivda which could be easily found in Indian grocery store. Dry roasted chivda coated along with all the ingredients makes it a very delicious snack. You can add cashew nuts and raisins as per you taste.
Tomato Rasam
Rasam is a traditional south Indian soup which is prepared using rasam powder, tomato and tamarind juice. Rasam is comforting food in south India, without rasam the meal is not complete. There are many kinds of rasam like lentil rasam, tamarind rasam and many more. This recipe is made from tomato, tamarind, freshly blended aromatic Indian spices, homemade rasam powder and tempered with curry leaves, chili and mustard seeds. Added little beetroot for darker color. You can use store bought rasam powder which is easily available in Indian grocery store but homemade rasam powder gives a wonderful aroma and taste to the rasam. This recipe is mild but you can adjust the spiciness as per your taste. You can find homemade rasam powder here.