Servings: 2-3 Preparation time: 3 minutes. Cooking time: 11 minutes. Total time: 14 minutes. Pumpkin (kabocha in Japanese) is available everywhere in Japan; it is sweeter and brighter in colour in comparisons to Indian pumpkin. The skin is also harder than Indian pumpkin. I prepared the recipe that is perfect compliment for fasting days and […]
Pumpkin sabji (for fasting) Read More »
Servings: 2 Preparation time: 2 minutes. Cooking time: 12 minutes. Total time: 14 minutes “Mixed Beans in Tomato Puree” is a nutritious and hearty dish that combines a variety of beans, such as kidney beans, black beans, chickpeas, and green peas, simmered in a rich, tangy tomato puree. Beans are delicious and healthy ; the
Mixed Beans in Tomato Puree Read More »
Servings: 4 Boiling time: 10 minutes. Preparation time: 10 minutes. Frying time: 9 minutes. Cooking time: 6 minutes. Total time: 35 minutes. Himachal Pradesh is northern mountainous state of India; famous for rich in tradition, culture, dress, language and of course its cuisine. The food is different in taste, variety and style of cooking from
Himachali Aaloo(Potato with Apple) Read More »
Servings: 4 Soaking time: 6 hours. Preparation time: 10 minutes. Frying time: 10 minutes. Cooking time: 15 minutes. Total time: 35 minutes. Ghughani is a common and adorable breakfast in my parent house; eaten with Paratha, Kachori, Roasted Poha or Fried Poha (Flatten rice); my mother used to cook almost every day in the breakfast,
Ghughani dry (Black Chick Peas/Bengal Gram) dry 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 »
