Servings: 1 Marinating time: 8-10 minutes. Preparation time: 10 minutes. Frying time: 4 minutes. Cooking time: 13 minutes. Total time: 27 minutes. One of my Pakistani friend visited to my house for evening tea in Tokyo, Japan; I served pui saag (Malabar spinach) Pakoda (fritters) followed with cardamom milk-tea. They enjoyed the fritters most and […]
Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn) Read More »
Serving: 6-8 Preparation time: 5 minutes. Grinding time: 3 minutes. Serving time: 2 minutes. Total time: 10 minutes. Sparkling, spicy, tangy and extremely nutritious chutney, which is most popular not only Indian houses but Pakistani and other Indian sub continent countries’ houses too; it strengthen the immune system, which is necessary for physical and mental
Dhania -Pudina Chutney (Green Coriander- Mint Dip) Read More »
Servings: 4 Soaking time: 4-6 hours. Preparation time: 10 minutes. Frying time: 8 minutes. Cooking time: 8 minutes. Total time: 26 minutes. Taro Arbi (Taro/ colocasia) is the one of the most ancient cultivated crops and from ancient time till now people often use it as vegetable; all parts of taro root is edible but
Arbi (Taro/ colocasia) Stem-Chana (chick peas) Sabji Read More »
Servings: 1 Preparation time: 5 minutes. Frying time: 12 minutes. Total time: 17 minutes. Using only the fresh bitter gourd’s leaves in the fried rice gives the magic effect of the recipe. There is nothing like fresh, especially if it grows in your balcony pot! Yes; growing vegetables and caring to indoor plants is incredible
Bitter Gourd (Karela) Leaf Fried Rice Read More »
