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.
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.
Pudina aka Fudina (Mint) – the summer’s coolest herb. Growing mint is easy—sometimes too easy. Learn to plant, grow, and control mint in your garden. Growing mint in containers is usually your best bet.
Idra is basically Gujarati white Dhokla which are made from rice and black gram(Urad) are quite healthy and contains right mix of carbohydrate and protein. Idra is soft and fluffy dhoklas that are good for snacks. Now, there are few ways, this delicacy is prepared. Traditionally, rice and black gram(Urad dal) is soaked overnight, grind next day, let it ferment for about 6-8 hours and steam.
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.
Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festival of Diwali (the Indian festival of light). There are various types of gulab jamun and every variety has a distinct taste and appearance.
Khichu or Khichiyu is a dough for making Papad, however owing to its taste it is also consumed as Farsan (Snack /Side Dish).
Yet it’s in everything and most people can’t even think about cooking without it. You probably guessed that it’s oil. Many people are surprised to learn that it’s easy to cook great food without oil or butter.
Bhavna