Quick khichi a quick khichdi recipe where the rice is cooked with tuar dal and vegetables. Serve quick khichi or khichdi with curd, pickle and roasted papad.
Bharwan baingan is a delicious stuffed baigan or brinjal recipe. The eggplants are sliced lengthwise and filled up with an awesome blend of indian spice powders such as ajwain(carrom seeds), cumin ,asafoetida, mustard seeds, etc.
Tomato Rice, a chawal preparation with tomato puree as the base. The sweet and tangy tomato flavor embodies the pulao and tastes excellent when served with any vegetable or meat gravy.
Normally we make bengal gram during festival days but using horse gram will give a different flavour.
Healthy upma recipe. . . Made more delicious and tasty!
A different yet delicious one!
You can make the bhajias well in advance since you require cold bhajias for the chaat. so it becomes easier and faster when you want to make the actual chaat.
A compilation of easy raita recipes for people who want to know how to make a raita using simple ingredients. Cucumber raita is a thin beaten curd mix with grated cucumber and seasonings. Pair cucumber raita with biryani or any stuffed Paratha recipe.
Micro khandvi with moong dal brings the gujarati snack delicacy khandvi on your table within minutes. The moong dal batter is used to prepare the soft and delicious khandvis which are steamed in a microwave. Enjoy with a tempering of mustard seeds, curry leaves and grated coconut.
A simple, healthy and yet so tasteful vegetable recipe, methi baingan aloo tamatar has the aloos which are stir fried with masalas and then cooked with baigan or brinjal, methi leaves and chopped tomatoes. A suitably spiced up mixed vegetable recipe, the methi baigan aloo tamatar taste superb.
When really tired of cooking and want to eat something which gets prepared fast and is spicy,tangy and delicious. . . . Try this.
Kachalu refers to big size arbi.It is used in making vegetable as well pickle made with kachalu is awesome in taste.It has shelf life of just 2-3 weeks.
This is a very famous and common gojju(gravy) which is prepared in indian marriages/occasions. A very mouth watering side dish for chapatis and rice.
The tempering of dals, curry leaves and chillies in coconut oil is very aromatic and characteristic of south indian cooking. Coconut rice tastes good with sambhar or any south indian subzi.