Welcome to Bhavna's Kitchen & Living!
Love for Healthy Living Starts Here
Welcome to Bhavna's Kitchen & Living!
Love for Healthy Living Starts Here
When people think of okra (also known as “ladies’ fingers”), they often think of a slimy, difficult-to-eat vegetable and so tend to avoid it. While okra is somewhat slimy in texture, those that know how to properly prepare okra think of it as a vegetable that is to be celebrated and enjoyed.
Vegetables are part of my everyday diet. Our family lunch/dinner always have one veg dish to go with our complete meal. Our Gujarati thali sometimes have more than one fresh vegetable sabji. We love dry sabjis with our Gujarati Kadhi or Daal and Roti.
If you are a garlic and chili lover, this chutney can accompany anything. Lahsun or Lasun ki chutney is hutney to be served with any type of roti or paratha. Rajasthani or Marwari Lehsun ki Chutney is very spicy and fiery chutney prepared by grinding garlic, chilli powder, cumin seeds and coriander powder. The most famous Rajasthani dish ‘Dal Bati Churma is incompletely without this Lahsun ki chutney.
Pressure cooking is getting popular with new inventions and safety features. Pressure cooking is only a few hundred years old, and it only really became popular for home use in the last century. When I was a child, using first-generation pressure cookers was still considered a bit dangerous.
Pressure cooking is getting popular with new inventions and safety features. Pressure cooking is only a few hundred years old, and it only really became popular for home use in the last century.
Coconut chutney is a South Indian chutney-side-dish and condiment, a common in South Indian states. The condiment is made with coconut pulp ground with other ingredients such as tamarind and green chillies.
An essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months. I usually prepare all chutneys in bulk and freeze, so whenever I crave for any chaats, I can quickly prepare few ingredients and jazz up with chutneys.
Chutney is an excellent accompaniment to Indian meals, lunches, sandwiches and any other savory dish you like to add a bit of sweetness and spice to. This tomato chutney is fairly easy to make and can be served with Dosa, Idli, Vadas, Cutlets and more. In fact, you can you can replace tomato ketchup with this chutney. When I see fresh great looking tomatoes at the farmer’s market, the first thing, I think of is this chutney.
Dhokla, Khaman, Idli, Dosa, Handvo, Kapuriya, Uttapam are always on my menu planner as a favorite morning breakfast, light lunch, school lunch box or after school snack. But going through the process of soaking rice, dal and then fermenting it sounds like too much work to me.
Dosa is a south Indian delicacy and combination of spring dosa is a crunchy spring vegetables and boiled noodles wrapped in crepe known as Dosa. If you are a big fan of Indo-Chinese cuisine and traditional South Indian dosa, this recipe is a must try.
Bhavna
