When I serve “Sooji (Rava) Upma”, I like to pair it with a side of Coconut Chutney and fried salted green chilies. The creamy, mildly sweet coconut chutney complements the Upma perfectly. The fried salted green chillies, on the other hand, provide a delightful burst of heat and crunch. “Sooji (Rava) Upma” is a popular […]
Servings: Soaking time: 6-8 hours. Preparation time: 30 minutes. Mixing time: 5-6 minutes. Serving time: 1 minutes(each glass). Total time: 37 minutes. Thandhaee/ Thandhai are the drink to be used essentially on the occasion of Holi since ancient time. It reminds me our tradition and rings like bell in our mind that this is a
“Sooran/suran/oal/jimikand (elephant yam) ki sabji” also known as elephant foot yam curry, can be prepared in various ways, ranging from a dry stir-fry to a more gravy-based curry as Suran Sabji in Curd Gravy, Suran ki Chutney, Suran Pickle, Suran Kofta, Suran in Palak Gravy etc. For today’s recipe, I begin by boiling the suran
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Servings: 3- 4 Preparation time: 10 minutes. Frying time: 18 minutes. Cooking time: 4 minutes. Total time: 32 minutes. I am great believer of the fact that one should consume seasonal produce, which gives us most nutritional benefits. This is the season of turnip, market flooded with very fresh turnip (Shalazam) with turnip green leaves;
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“Sabu Vada (sabudana vada/sago vada) originating from Maharashtra, this dish is often enjoyed during fasting periods (vrat) or as a tea-time snack. Sabudana Vada has a delightful combination of textures—crispy on the outside and soft on the inside—with a mild flavourful taste. It is a popular Indian snack made from tapioca pearls (sabudana), which are
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