Servings: 3-4 Preparation time: 5-6 minutes. Cooking time: 15-20 minutes. Total time: 26 minutes. I visited an event held at Hibiya Park, Tokyo named ‘Farmers and Kids Festa’ with the aim of educating the kids that their food doesn’t really come from the supermarket. Farmers shared their knowledge and experiences of farming like Spinach harvesting, […]
Carrot Bhujia (Dry Carrot) Read More »
Servings: 2 Preparation time: 3-4 minutes. Frying time: 12 minutes. Total time: 16 minutes. Coming to new country, meeting new people and setting new house; decorating balcony with potted plant is part of setting house. Especially for my husband who loves to work with potted plant. He started work for greenery in our Tokyo home
Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry) 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: 4 Preparation time: 4-5 minutes. Boiling time: 20 minutes. Seasoning time: 5 minutes. Total time: 30 minutes. This is the Pakistani style of cooking, they prefer to cook food without using pressure cooker till the date. In traditional Pakistani cooking, dal is often prepared using slow-cooking methods, similar to those by our great-grandmothers. Mung
Mung (Green gram) Masoor (Red lentil) Dal Read More »
Servings: Preparation time: 10 minutes. Boiling time: 20 minutes.. Mixing time: 2 minutes. Total time: 32 minutes. A boiled lotus stem (kamala kakdi) which is also known as ‘Nadru/Bhey’ with garlic paste is bold and hot yet pungent and chatpata flavor, very easy to prepare with minimum steps and with very common ingredients that is
Achari Kamal kakdi/kakari (lotus stem) Read More »
