Servings: 2-3 soaking time: 2-3 hours Grinding time: 2 minutes. Preparation time: 2 minutes. Cooking time: 5-6 minutes. Total time: 10 minutes. “Tapioca pearl Thalipeeth or Paniyaram” is a unique and delicious vrat-friendly dish made from a simple yet nutritious dough. The dough is prepared using soaked tapioca pearls (sabudana), boiled potatoes, and roughly ground […]
Sabudana (Sago/Tapioca Pearl) Paniyaram/Thalipeeth Read More »
Servings: Preparation time: 2 minutes. Cooking time: 20-23 minutes. Total time: 25 minutes. Basundi is believed to have originated in the western regions of India, especially in Gujarat and Maharashtra. Basundi is made by slow simmering full-fat milk until it reduces and thickens, then sweetening it with sugar. It is flavoured with cardamom, saffron, and
Basundi (Maharashtrian Sweets) Read More »
Servings: 4-6 Preparation time: 2-3 minutes. Grinding time: 2 minutes. Seasoning time: 2-3 minutes. Total time: 8 minutes. I prepared this “Kaju- Nariyal Chutney (Cashew Nut- Fresh Coconut Dip)” as a phalahari option to serve with crispy Rajgira (Amaranth) Kachori. Since fasting foods need to be light yet nourishing, this chutney works perfectly with the
Kaju- Nariyal Chutney (Cashew Nut- Fresh Coconut Dip) Read More »
This year, I prepared a variety of delicious sattu dishes to celebrate Satuani festival. Satuani is a traditional festival celebrated in Bihar, especially in the Mithila region, marking the beginning of the New Year and the arrival of summer. On this day, people eat sattu (roasted gram flour); the festival highlights the importance of simple,
Servings: Soaking time: 6-8 hours. Preparation time: 6-8 minutes. Preparing syrup time: 5 minutes. Cooking time: 8-10 minutes. Total time: 23 minutes. One of my Andhra friends/neighbour prepared this “Sabudana Halwa (Tapioca Pearl Dessert)” and it was truly awesome in taste. The texture was perfectly soft, the sweetness was well balanced, and the generous use
Sabudana Halwa (Tapioca Pearl Dessert) Read More »
