Servings: 4 Preparation time: 6-8 minutes. Frying time: 10-12 minutes. Serving time: 1 minutes. Total time: 21 minutes. ‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like Steamed Rice and Dal/Kadhi. […]
Arabi Took/Taro Root Dry (Colocasia Dry) Read More »
Servings: 2-3 Preparation time: 10-12 minutes. Frying time: 8-10 minutes. Total time: 22 minutes. I made this recipe with evening tea while hosting a tea party; dining room atmosphere got charged, each and everyone liked the recipe and exclaimed, wow awesome. The recipe is nothing but a fritters (Methy Saag Pakoda) variation of Gujarati dish
Green Fresh Methy Fritters (Methy Saag Muthiya) Read More »
Servings: 4 Soaking time: 2 hours. Preparation time: 3-4 minutes. Frying time: 6-7 minutes(each batch). Total time: 11 minutes. The recipe of “Kachari Masoor Dal” reminds me the familiar sight of the street food vendor or Chatwala of my hometown, each bite tingling my taste buds and takes my thoughts back to those streets. This
Kachari Masoor Dal (Red Lentil Fritters) Read More »
Servings: 3-4 Soaking time:20-30 minutes. Preparation time: 10 minutes. Frying time: 4-5 minutes(each batch). Total time: 15 minutes. Last Sunday I woke up very late in the morning, so I skipped breakfast preparation and decided to go for brunch. In afternoon my husband was feeling hungry and asked me to prepare something to eat. We
Bitter gourd leaves and potato fritters (karela leaf and Aaloo pakoda) Read More »
Servings: 2 Preparation time: 5 minutes. Frying time: 4-5 minutes(each batch). Total time: 10 minutes. I plucked bitter gourd and potatoes leaves from my Tokyo home balcony pot, cleaned with running water, dipped them in a seasoned gram flour and water batter… fried and served with Italian basil sauce followed with tea. In this way
Bitter gourd leaf pakoda (fritters) Read More »
