Sprouted pulses have high nutritional value. Eating dishes made up of sprouted pulses 2 to 3 times a week is recommended by the nutritionists. Here I have used sprouted chana , you may even use mixed pulses. Preparation time: 5 mins Cooking time: 10 mins Serves: 4 INGREDIENTS: Sprouted chana: 1 cup Onion: 1 chopped […]
Peanut Chutney
I have posted another version of peanut chutney before made using red chilli powder. Here we dont add powder, instead spicy green chillies are used. Preparation time: 15 mins INGREDIENTS: Peanuts: 1 cup Garlic: 6 to 7 cloves Cumin seeds: 1 tsp Green chillies: 4 to 5 Salt: for taste PREPARATION: Dry roast peanuts till […]
Shevpuri
In Mumbai and Pune, sev puri is strongly associated with street food, but is also served at upscale locations.This is a very easy to make homemade sevpuri recepie. Preparation time: 10 mins INGREDIENTS: Flat / round puris: 6 (I made one plate with this) Onion: 1 finely chopped Tomatoes: 1 finely chopped Potato: boiled and smashed 1/2 […]
Zunka
Jhunka is a dish prepared in Maharashtra, Goa and North Karnataka . It is also known by the name of pitla. Its prepared using gram flour (besan) mixed with water to form a stiff paste. It is then sauteed in oil with other ingredients and served with roti or bhakri. Preperation time: 5 mins Cooking time: 10 mins INGREDIENTS: Gram flour/ besan: 1 cup Onion: 1 finely chopped […]
Peanut garlic Chutney
A simple version of the chutney made with very few ingredients. This is a maharashtrian recepie . It can be made in bulk and stored to use it regularly. This chutney tastes yummy when had with khichdi, roti or rice. There are 2 versions of this recepie , the other one I will be uploading […]
Semiya Payasam
The South Indian version, payasam is an integral part of traditional South Indian meals. South Indian payasam also makes extensive use of jaggery and coconut milk in place of sugar and milk. Vermicelli (semiya) is commonly used. Payasam also forms an integral part of the Kerala feast (sadya), where it is served and relished from the flat banana leaf instead of cups. In a Kerala cuisine, […]
Chilli Gobi
Chilli Gobi is a Indochineese fried cauliflower food item popular in India. It is served with any chineese rice , noodles or rotis. This recepie is a dry variety , you can even make it as gravy . Preparation time: 10 mins Cooking time: 20mins Serves: 4 Ingredients: Gobi/ cauliflower: 1 small Onion: 1 large cubed Capsicum: 1 big […]
Moong dal Chila with veggies
Another chila recepie , made with moong dal and veggies. You may add veggies of your choice in this recepie. This is a healthy and nutritious recepie, made for breakfast or snack. Preparation time: 4 hours Cooking time: 15 mins Yield: 5 to 6 INGREDIENTS: Moong dal ( yellow) : 1 cup Onion: 1 small […]
Suran / Yam fry
In central parts of India, the yam (khamalu, suran, or chupri alu) is prepared by being finely sliced, seasoned with spices, and deep fried. Also eaten in India, a purple-pigmented species, is known as ratalu or violet yam. In the southern part, especially in Kerala, both purple and white colored yams are locally known as kaachil or kavuttu. You need to be […]
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