No Onion No Garlic Pav Bhaji is a famous Street Food from Mumbai. A finger-licking, yummy, delicious and favourite party meal of all ages.
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Now technically they are different. As far as my knowledge goes, I might be wrong Rasam is more watery, Sambhar is with vegetables. But I like to mix both and create one. Also I add the vegetables only occasionally as with Idli or Dosa we like to have it plain minus the vegetables. So here …
Sabudana Vada or Sago fritters is an addictive breakfast or a fasting snack. They are crunchy outside and soft inside and can be baked in the air fryer or deep fried.
I try to incorporate palak and beet in my parathas and puris. It adds colour, flavour, and health to the recipe. So once long back I thought of making these Palak puris. Lovely color and the Puri’s came out really well. Enjoy it as is or with Kheer or with aloo saag or with anything you …
Farali Singdana Raita or Peanut yogurt dip is an easy protein-rich yogurt side dish prepared with yogurt and roasted and crushed peanuts.
Sugar free Khajoor Barfi aka Dates & Nuts Roll can be done quickly and is a healthy and delicious sweet without any form of processed sugar.
Fermenting Idli Dosa Batter In Cold Climate using the tips and tricks mentioned here will everytime yield you soft and delicious Idlis and crispy dosas.
Spicy Kolhapuri Misal is one of my most popular breakfast dish from the state of Maharashtra. Made using sprouted beans and served with pav.
I love the way Indo-Chinese food is made, first due to the taste it imparts and secondly one can sneak in many vegetables in it and knowing this too it is eaten happily by children’s and fussy adults. I mentioned Indo-Chinese (Indian Chinese Cuisine) as it is the adaptation of Chinese Seasoning and cooking techniques to Indian tastes …