Get the authentic recipe to prepare the traditional pickle from red chillies, Raiwala Mirchi and enjoy it is as a spicy add on to any meal. The delectable combination of spicy red or green chillies with mustard oil and lime juice makes the raiwala marcha a great accompaniment.
Mint coriander rice, the paste is cooked and mixed with steamed rice, the paste add flavour of mint to the rice. Serve with raita of your choice.
A khatti mithi chutney usually eaten with chaat like sev puri pani puri, bhel.
Panoli is a moong dal or lentil based snack recipe which is steamed just like dhoklas and served with a spicy tempering. Enjoy the panoli as a low calorie healthy snack or tiffin option.
The banana vadas can also be eaten with pav.
It is very good to eat with cucumber, amrood, raw mango or any thing which you want to eat with salt. .
This pickle is oil free and very healthy.
All Gujarati people are fond of havmor restaurants Chhole puri! I am going to describe almost the same recipe as theirs, please enjoy cooking and leave me feedback.
Simple to make and tasty to eat,kids will enjoy this puri with ketchup for breakfast or after school if served hot!
Matar kachori is a fried poorie or kachori recipe with mashed peas and spices as filling. Enjoy the matar kachori as snack with chutney or pickle.
Shahi methi rajma tastes best with fresh methi or fenugreek leaves but can also be prepared with kasuri or dried methi.The cooked beans blend perfectly with the methi flavour and makes for a lovely side dish with chapatis or rice.
Palak subzi in curd brings out a delicious gravy recipe with palak or spinach puree added to a spicy curd mixture and tempered with grated coconut and chillies. A sweet and tangy vegetable dish , palak in curd is best paired with steamed rice.
A delicious dish and can be cooked with very little amount of spices and oil. Very healthy and also one of my favorites. Hope you all like it.
Bhakarwadi is a traditional spicy maharastrian snack recipe which requires effort but can be stored for weeks and enjoyed with evening tea. The flour based round discs are stuffed with roasted poppy seeds, steamed and then finally deep fried to a crispy finish.