Servings: 4 Preparation time: 3-4 minutes. Rolling paratha time: 1 minute(each) Roasting time: 2 minutes(each). Total time: 7 minutes. Winter brings the perfect opportunities to curl up in quilt, knitting the woollen in the sun and listen your favorite music or clean and cut the green leafy vegetables. Crispy, fragrant, and absolutely delicious; “Kalongi ajawine […]
Kalongi ajawine (onion seed and carom seed) ka paratha Read More »
Servings: 2-3 Preparing of stuffing time: 10 minutes. Preparing of dough time: 3-4 minutes. Preparing raw Kachori: 1 minute (each) Frying time: 4-5 minutes(each batch).. Total time: 20 minutes. “Sattu (roasted gram flour) ki Kachori” is a traditional North Indian delicacy, especially popular in Bihar, Jharkhand, and parts of Uttar Pradesh. It is a deep-fried
Sattu (roasted gram flour) ki Kachori Read More »
Servings: 4-5 Preparation time: 10 minutes. Resting time: 1 hour+ half an hour. Rolling Bhature time: 1 minute(each). Frying time: 2 minutes(each). Total time: 12 minutes. “Bhature” rose to fame as a street food delicacy in Delhi and Punjab, where bustling stalls and roadside dhabas began serving it alongside spicy Chole, Pickles, and onions, it
Servings: 3 soaking time: 5-6 hours Grinding time: 10 minutes. Fermentation time: 5-6 hours Preparation time: 10 minutes. Cooking time: 6-8 minutes(each pan) Total time: 28 minutes. Travel food: In Bihar, ragi flour is mostly used to prepare simple and wholesome rotis, valued for their earthy flavour and nutrition. However, when we lived in Tamil
Ragi (Finger millet) Paniyaram Read More »
Servings: 4 Soaking time: 6 hours. Grinding time: 10-15 minutes. Fermentation time: 5-6 hours. Steaming time: 8-10 minutes. Total time: 25 minutes. Nowadays, in Tamil Nadu and Karnataka, ragi-based dishes are a part of everyday meals, reflecting the region’s deep connection with millet cultivation and its health benefits. While Ragi Dosa, and porridge are quite
Ragi (Finger millet) idli Read More »
