Servings: 2 Soaking time: 6 hours. Preparation time: 3 minutes. Boiling time: 17 minutes. Seasoning time: 3 minutes. Total time: 23 minutes. “Jaisealmeri Kala Chana” is a flavourful black chickpea curry inspired by the culinary traditions of the Jaisealmer region, known for its bold flavours. Often prepared without onions and garlic, it has a unique, […]
Jaisalmeri Kala Chana (no onion and garlic) 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 Preparation time: 15 minutes. Frying time: 9 minutes. Cooking time: 7 minutes. Total time: 31 minutes. Raw banana peels have amazing properties; contains amino acid which triggers serotonin in our mind and boost our mood; it contains plenty of fiber too. Each part of Plantain or banana is useful; like leaf of banana
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji) 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 »
