Fried Chana dal is great snack and can be served with lime and some finely chopped onion. It’s great on a rainy day with Indian tea. I use this spicy namkeen in many of my recipes, such as chevda, chaat, and dry kachoris.
Dhokla is a delicacy of Gujarat. This is the quick version of traditional recipe. Traditional recipe requires fermenting time of at least 6 hours. So if you ever wish to make instant dhokla, this is the recipe. A quick version of traditional Dhokla. Traditionally, rice and daal are soaked and then course mixture is prepared…
Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. The dish originated in Alwar, Rajasthan, India. Kalakand is made in the Indian subcontinent during festivals and celebrations, such as Holi, Diwali, Navratri and Eid.
If you’ve got some overripe bananas languishing in your fruit bowl, put them to good use with these creative and delicious recipe. When bananas are just too ripe and mushy for my taste, I add them to smoothies and milkshakes, Pancakes, Cookies, Oatmeal, Ice cream. But sometimes, I feel like eating something spicy and little…
Corn vada can be made from skratch or make it from left over corn chowder(Chivda). This vada taste delicious with tea or itlself. Cirspyness of this vada will make you eat again and again. Corn vada can be made from skratch or make it from left over corn chowder(Chivda). This vada taste delicious with tea…
sarson is the hindi/punjabi word for mustard and saag means greens. saag is a punjabi term which means greens. Sarson da saag is a popular vegetarian dish from the Punjab and Rajasthan regions of the Indian subcontinent, made from mustard greens and Indian spices.
