Millet handvo is a Gujarati savory baked cake made with bajra and mixed dals, finished with a sesame crust and mustard tadka. Gluten-free with easy vegan swaps.
Author: Heta
Hi, I’m Heta Sanghvi – a techie turned food blogger, mom to two beautiful daughters, and a Seattle-based explorer of flavors. After spending over a decade in the tech industry, I decided to give my passion for food a real home. Today, I combine my tech background with creativity (and a dash of AI magic!) to publish delicious recipes faster and smarter.
Food has always been more than a meal in my home – it’s a memory, a story, and sometimes, a happy accident. Many of my recipes are inspired by my nani (grandmother) and the generations of love she poured into her cooking. Others are born right in my kitchen – from improvisation, curiosity, and my love for combining world cuisines while keeping things simple, healthy, and mindful of waste.
Lately, I’ve been on a new adventure: rediscovering ancient millets. This humble grain became my best kitchen companion during my postpartum weight-loss journey, and it has completely transformed how I cook and eat. I’m now on a mission to make millets fun, easy, and family-friendly – one recipe at a time, proudly chasing the title of “Millet Mom.”
Through my blog, I hope to inspire busy moms, home cooks, and food lovers to try something new — to cook with heart, live a little healthier, and keep family traditions alive while embracing modern flavors.
Welcome to my kitchen – where heritage meets innovation, and every dish has a story.
Vrat Wale Aloo (No Onion No Garlic) | Easy Farali Aloo Sabzi
A quick satvik potato sabzi made with sendha namak, green chili, and lemon. This vrat-friendly farali aloo pairs perfectly with kuttu puri or sama rice.
Millet Cooking Guide for Beginners (Indian Millets 101)
A millet cooking guide for beginners covering jowar, bajra, ragi, foxtail and little millet — names, water ratios, soaking times, and first recipes to try.
Baingan Bharta — Smoky Kathiyawadi Roasted Eggplant Curry
This smoky baingan bharta recipe brings the Kathiyawadi dhaba straight to your kitchen. Naturally vegan, gluten-free, and ready in 40 minutes.
Gajar Fansi Sabzi (Beans Carrot Sabzi) — Gujarati Style
Beans carrot sabzi is a Gujarati-style dry stir-fry of French beans and carrots with a mustard seed tadka, jaggery and lemon finish. Ready in 20 minutes, vegan.
Lasaniya Bataka Recipe (Gujarati Garlic Potato Curry)
Lasaniya bataka is a fiery Kathiyawadi garlic potato curry from Gujarat, ready in 30 minutes with a stone-ground garlic and red chili masala. Naturally vegan.
Lauki Tomato Sabzi — North Indian Bottle Gourd Curry in 25 Min
Lauki tomato sabzi is a 25-minute North Indian bottle gourd curry with slow-cooked onions, a thick tomato masala, and soft lauki. Vegan and weeknight-ready.
Millet Salad — Indian-Style Foxtail Millet with Chaat Masala
This Indian millet salad tosses fluffy foxtail millet with pomegranate, raw mango, and a tangy chaat masala dressing. Ready in 30 minutes and gluten-free.
Savory Millet Pongal — Foxtail Millet and Moong Dal in 30 Min
Savory millet pongal cooks foxtail millet and moong dal soft, then finishes with a ghee tempering of peppercorns, cumin, curry leaves, and cashews. One pot, gluten-free.
Mixed Vegetable Sabzi — Gujarati Dry Curry in 20 Minutes
Mixed vegetable sabzi is a Gujarati dry curry that slow-roasts potatoes, carrots, beans, peas, and bell pepper in their own juices. Vegan, gluten-free, 20 minutes.