Just two days back someone pointed out to my husband, Sid, she doesn’t let you speak, right? Immediately I point out that not true I don’t let anyone speak…hubby was in a fix …long pause..oh oh…the moment of truth…he agreed, I don’t listen, I am always talking….oops…an eye opener…I guess..

In two days after Diwali we have our Gujarati new year..I don’t make many resolutions but this new year I resolve..I will try…TRY to listen more…oh gosh..this is really difficult for me…those who know me are going to laugh rolling on the floor as I am known for being a chatter box…in fact my childhood friends call me Basanti..a Bollywood movie character who is known for talking too much…

As much as I am proud of the fact that I can talk to anybody and everybody..looking at my hubby’s face when it was pointed out I don’t listen…I agree I talk as there is no tomorrow, I have an urgency to talk everything today..I have to learn to listen…

it’s not going to be easy for a chatterbox who has this habit ever since I started’s going to be like climbing a mountain…I was going to write Everest but that would be an exaggeration…but yes this new year it’s going to be more of listening..that’s why I wrote it on the blog..cause once you share it with friends…it’s in writing you are obliged to follow it different.

As I am born a chatterbox, I am also born a Gujarati Patel. Our food is different from regular Gujarati food, I am sharing this recipe of a simple comfort food called Ghesh. (Gujarati Curd Rice). All our food is cooked in combinations, it’s eaten in a certain way. This Ghesh can be eaten alone or is eaten with spicy onion potato vegetable to balance the flavour and bhakhari ( Gujarati roti). We have a pickle called khattu attanu and raw onions with it…yumm…rustic farmer food…


we make this ghesh mostly on Mondays as after the weekend we want to eat something light on the stomach. When I am not well I ask my mom to make it. After my c section when the doctors allowed solid food first thing I eat was ghesh. Right now my 10 month old is down with viral fever, everyday night I feed him Ghesh. The best part of this dish is you can make it light for the stomach or can also make it pungent by adding garlic and whole green chillies…


Recipe of Gujarati Patel Ghesh:

(serves 4)


2 cups cooked rice

1 cup curd

3-4 cloves of garlic chopped

2-3 green chiles cut in long pieces

4-5 limdo leaves ( sweet neem)

1 tbsp jeera ( cumin seeds)

1 tsp of asafoetida

1/2 tbsp ghee

salt to taste


In a pot mix the rice, curd add one cup of water, add salt and mix all well. Put it on the flame to simmer and let it cook into a thick consistency like you see in the picture.

now prepare the tempering. Heat the oil, add the asafoetida,Β Β jeera seeds, once the seeds splutter quickly add the green chillies, garlic and neem leaves, now add this ghee into the curd mixture. Take it off the flame.


P..s did try to listen today.. Try not so much success…but still long way…

Also this can be eaten chilled in the fridge, in Β summer we eat it cold and in winter we warm it as hot as a soup and eat it…farmer food always flexible πŸ™‚


  1. my dear chatterbox…. u might listen more but u will never stop talking … guaranteed… btw i don’t agree with it that you don’t listen… for me it has always been the other way round…. thanx for having all the patience and listening to me all the times when i needed you.

    1. Yes my dear Paro…you are right can’t stop talking…but Parul you are the only few people I listen to in my life…cause you have such a mature outlook in life…thanks for always being there for me no matter how far you live, you are here for us..:-) muah!

  2. It does look delicious and I hope the New Year is very good….Couples tend to complement each other but I’m sure you’ll husband will appreciate the effort.

    1. Yes new year was good, we go meet our families during theses days thus it was mice catching up. My husband is enjoying the fact that I am trying as I sometimes have to bite my tongue and not give an opinion, it’s really funny as I am about to speak and then I quite down πŸ™‚

  3. The talking bit doesn’t bother me much, Natasha, i’m a bit of a talker, too, but more and more over the years
    i’ve come to appreciate that silence is a good option, as well.
    The food looks fabulous!
    Bless you

    1. Yes it is very easy but the ingredients would be a problem, may be you might find them at an Indian store.. Same happens when I want to make Spanish food here really difficult to find ingredients…if you ever visit india shall make it for you πŸ™‚

  4. Natasha! Love your blog…and I’m a chatterbox too– my excuse is that these days I am pretty much of a recluse – so when I meet a friend I really like, can’t stop yakking. Listening is good too — google Milarepa — a fine art! Also love your food….wish I could eat your ghesh…and the bread and the spicy potato…and everything else….thanks for following my blog — i am following yours! Om!

    1. Dear Mira thank you for following my blog, will try milarepa…yes it’s hard for chatterbox like us to stop talking πŸ™‚ about my food, most welcome at our house anytime πŸ™‚

  5. Hi Natasha, thank you so much for the recipes. I love Indian food – I went to India also because of my craziness to Indian culinary! I will try your recipe someday – I bet the taste is super nyummy!

  6. Interesting seeing common strands across cultures. =) Koreans have a similar rice porridge, though with hardly any spice – flavored wtih salt and salted shrimp. Soothing for tummy troubles.

    I always enjoy your posts, so lovely. =)
    And thanks for the ongoing support.


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