DATES TAMARIND CHUTNEY This is very important & basic condiment in any Chaat Recipes. Actually we can’t imagine any chaat dishes without this sweet & sour chutney. The key ingredients of this chutney are iron rich dates & jaggery & tangy tamarind. We can store this chutney in deep freezer for long time. This chutney…
THANDAI MOUSSE CAKE
THANDAI MOUSSE CAKE Thandai is an authentic & traditional Indian drink, which is made with various spices ,dry fruits & milk. Holi festival is incomplete without thandai. Mousse ,the French Dessert is a soft prepared food that incorporates air bubbles to give a light & airy texture. Here is a delicious fusion of Indian &…
RAW PAPAYA PARATHA
RAW PAPAYA PARATHA Papaya is available in major parts of the world . Though it is native to Mexico. Papayas are an excellent source of vitamin C . The raw papaya contains high amount of papain enzyme which works great in digestion. Apart from vitamin C ,it also contains vitamin E. Generally we use raw…
METHI BAJRA POORI
METHI BAJRA POORI This deep fried ,puffed Indian bread is a delicacy of Indian state Rajasthan,the land of Maharajas,lakes & palaces. These steaming hot pooris are a popular snack & tastes delicious when served with chutney, raita or aloo sabji. Preparation time : 10 minutes Cooking time: 20 minutes Serves: 4 persons Ingredients: 1 cup…
GREEN AMARANTH PARATHA
GREEN AMARANTH PARATHA ( TANDLJA PARATHA) Green Amaranth or Tandljo in Gujarati, Chaurai in Hindi is available major parts in India , more in winters . Though it is originated in America. Amaranth is rich in protein & it contains good source of manganese , magnesium, phosphorus & iron. All these nutrients make amaranth a…
SATTU PARATHA ( ROASTED CHICK PEA FLOUR STUFFED PARATHA)
SATTU PARATHA ( ROASTED CHICK PEA FLOUR STUFFED PARATHA) Bihar, the East Indian State sharing it’s border with Nepal, is naturally divided by the Ganges (Ganga ) river into two regions. Most people travel to Bihar to visit the Bodhgaya, Rajgiri, Nalanda, Vaishali. Patna is the capital of Bihar & main transport hub. The cuisine…
JAMUN SANDESH
JAMUN SANDESH Jamun, Jambu, Java plum, Black plum whatever we called them, they are native to India & surrounding countries Nepal, Pakistan & Sri Lanka. Jamun is a very good source of carotene, iron, folic acid, calcium, potassium, magnesium, phosphorus & sodium. It has high levels of antioxidants & vitamin C . It’s health benefits…
KULKUL
KULKUL When searching for vegetarian Goan delicacies, got many dishes which are unknown to me. At last my choice goes on to Kulkul – a traditional Christmas sweet made of all purpose flour. Kulkuls which pronounced as ‘Kalkal’ & also known as ‘Kidyo’ are an integral part of ‘ Kuswar ‘ ( tray filled with…
MASOOR TONAK
MASOOR TONAK Masoor Tonak is delicious coconut based gravy using whole brown lentils ( sabut masoor ). Tonak means any spicy curry made with coconut and spices which can be added with legumes, or any vegetables. Tonak is like staple food in Goa , they make “tonak” everyday. In lunch, they have rice mostly &…
BAJRE KI KHATTI RABDI ( PEARL MILLET FLOUR SOUR CURRY )
BAJRE KI KHATTI RABDI(PEARL MILLET FLOUR SOUR CURRY) Rajasthan, the land of Maharajas is paradise for foodies. Rajasthani Cuisine is a cuisine with large spread of mouthwatering dishes with vegetarian and non vegetarian food.Some of the iconic vegetarian food of Rajasthan includes the most popular Dal-bati-churma, bajra methi puri, gatte ki sabzi, ker-sangari, pyaaz kachori,…
DOLLOPS BY DIPA 