Welcome to Bhavna's Kitchen & Living!
Love for Healthy Living Starts Here
Welcome to Bhavna's Kitchen & Living!
Love for Healthy Living Starts Here
Mysore pak is an Indian sweet prepared in ghee from Karnataka, India. It originated in Mysore. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. The texture of this sweet is similar to fudge. Now, usually Mysore pak made with Gram flour (Besan) is popular and well known but these days Mysore Pak can be made with other ingredients such as Badam (Almond), Nariyel(Coconut), Mumphali(Peanut) and so on.
There are many varieties and preparation of aloo sabzi. Potato is very common in most kitchen and can be used on so many recipes.
Malpua aka Amalu is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India and Bangladesh. It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa (morning food served to the lord). Apart from other dishes like Pheni, Rabidi, Kheera sara and other cheese or chhena based items malpua is one of the most popular buyouts in the streets of Puri in Odisha. Malpuas are also prepared in Odia homes during Raja sankranti.
One doesn’t have to stick to traditional ingredients but jazz it up with your own twist. I also add sprouted moong beans in Bhel for more nutrition.
When mango is in season I love to throw some finely chopped semi ripe mango and also pomegranate taste amazing in bhel. I always have homemade chutneys in my freezer anytime I crave for street food. I also freeze boiled chickpea (chana), sprouted moong, so easy to assemble chaats anytime I feel like spicy food.
When it comes to street food, India is one nation that is known worldwide for its scrumptious, cheap and easily available street delights. I am sure hardly anyone can resist to try the street food as you can feel the aroma from far and once you reach to the stalls, it is nearly impossible not to try at least one item though it may feel like very unhygienic. Delhi, Mumbai, Kolkata, Ahmedabad, etc. are very famous for their yummy street foods.
Vada pav (Marathi: वडा पाव), sometimes spelled Wada Pav or Vada Pav or Wada Pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish is a simple creation involving a deep fried potato patty with some coriander and spices, served in a bread roll (pav) with condiments.
Ringan or Baingan(eggplant or brinjal) Palita is basically spicy shallow fried eggplants. Brinjal slices cooked with Indian spice mixture. If you are not a fan of Eggplant, use Zucchini or other similar vegetables.
The step by step recipe with photo and video instructions. Patra – Pateria or Alu wadi made from Taro Leaves are stuffed rolled from colocasia leaves snack popular in Gujarati and Maharashtrian cuisine. If you …
Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.
Bhakri is a round flat unleavened bread often used in the cuisine of the state of mainly Maharashtra, but also in Gujarat, Goa etc. in India but is also common in western and central India, especially in the states of Rajasthan, Malwa, Goa, and Karnataka. It is coarser than a roti. It can be either soft or hard in texture, similar to Khakhra in respect to hardness. When I want to serve Bhakri with Masala Chai(Indian Tea), I make little crispy but if I wish to serve with Sabji, I make it soft.
Bhavna
