CHAMCHAMIYA(PEARLMILLET CHILLA) Chamchamiya is a traditional Gujarati delicacy which falls under the tag of lost recipes/forgotton recipes. This healthy delicious delicacy is prepared from bajra flour(pearl millet flour)and methi (fenugreek leaves)along with garlic and other spices. Chamchamiya is similar to chilla or pancake and is prepared in a jiffy. Chamchamiya are consumed especially in winter…
ADA PRADHAMAN (Flattened rice/poha pudding)
ADA PRADHAMAN(FLATTENED RICE/POHA PUDDING/KHEER) Ada Pradhaman is a traditional Keralan dessert made by rice ada (poha) , coconut milk and jaggery. Ada pradhaman is specially prepared in every Keralan household during Onam festival. It is one of the main elements of Sadya. Ada pradhaman is one type of payasam and known as a king of…
SAI BHAJI
SAI BHAJI Sai Bhaji is a traditional Sindhi vegetarian dish prepared from pulses (dal) and spinach along with other vegetables. This curry is a very nutritious and delicious and staple in Sindhi households. Apart from Sindhi diaspora Sai bhaji is popular in India and Pakistan. It is said that this curry originated in Sindh, Pakistan.Sai…
GAJAR-MATAR SABZI (carrot-green peas curry)
GAJAR – MATAR SABZI(CARROT – GREEN PEAS CURRY) Gajar matar sabzi is very popular in North Indian house holds during winters. This sabzi is prepared in ghee with very less and basic spices. Like gajar ka halwa, this sabzi is also quintessential in winters. Gajar matar ki sabzi is not only visually beautiful and colourful…
HARABHARA KEBABS
HARABHARA KEBAB Harabhara Kebab is a very popular veg kebab preparaed with spinach, green peas and potatoes. The word “Harabhara” means full of greens. As this Kebab’s key ingredients are Green, the Kebab also has green colour. Apart from spinach and peas other green vegetable like beans, capsicum and paneer(cottage cheese )also can be added.Basically…
JOWAR BHAKHRI
JOWAR BHAKHRI Jowar/sorghum is a genus of flowering plants in the grass family. It was originally cultivated and produced in Africa but now cultivated throughout the globe. Jowar is gluten free whole grain which is globally known as the ‘new quinoa’ because of its goodness and nutrients in it and has got massive attention these…
BREAD PUDDING
BREAD PUDDING Bread pudding is a dessert made with slightly stale (hard) bread and custard. It can be prepared with or without eggs. The no-waste dish is so old that nobody knows quite when or where it originated. People in 13th century England called it “Poor man’s pudding” because the cooks who made it couldn’t…
KURKURE PANEER MOMOS
KURKURE PANEER MOMOS Momos are popular steamed and stuffed street food. It is said that momos originated from Nepal. Momos are an important dish for Nepalese and Tibetans. In India, momos became popular in North east India but presently momos are popular across India and Asia. Usually momos are steamed and served with spicy momo…
BAGRU MATHRI
BAGRU MATHRI/PURI Bagru/kitu means ghee residue. When we prepare ghee at home by collecting cream(Malai)from milk, we make butter by churning this collected cream. When we boil this butter for making ghee some solid particles are there which is known as ghee residue. This mawa like residue is known as ghee residue. This mawa like…
TZATZIKI
TZATZIKI Tzatziki also known as tarator or cacik is a dip mostly used in Mediterranean and greek cuisine. It is prepared with curd, cucumber, garlic, olive oil, salt ,lemon juice, mint leaves, dill leaves etc. This dip is best in summer as it is light and yogurt based. It goes good with any chips, falafel,…
DOLLOPS BY DIPA 