Serving: 4-5 Preparation time: 5 minutes. Boiling lotus stem time: 10 minutes. Frying time: 10-12 minutes. Total time: 27 minutes. Last week I cooked “Lotus Stem /Root (Kamal Kakdi) Poriyal (south Indian)” paired with Rice-Dal (Dal-chawal). My daughter-in-law appreciated the lotus stem poriyal recipe and is interested in learning how to prepare it! Lotus stem […]
Lotus Stem /Root (Kamal Kakdi) Poriyal (south Indian) Read More »
Servings: 3-4 Preparation time: 10-12 minutes. Frying tomato time: 4 minutes. Frying masala time: 8-9 minutes. Cooking time: 7-8 minutes. total time: 33 minutes. “Green Tuar Pod ki Sabji”, also known as “Green Pigeon Peas Curry”, is a popular dish in Indian cuisine, particularly during the winter( Fresh Tuar Pod Season). Yesterday I cooked the
Hare Arhar/Tuhar phalli ki sabji (Tender/ Green Pigeon Pea with Poppy Seed) Read More »
Servings: 3-4 Preparation time: 10-12 minutes. Frying time: 11-12 minutes. Cooking time: 9-10 minutes. Total time: 34 minutes. “Drumstick Curry (Maharashtrian Style)”, prepared in the traditional style, is a delightful and nutritious dish that highlights the unique flavours of drumsticks (Moringa pods). It is locally known as “Shevgyachya Shenga Chi Bhaji,” often cooked with a
Drumstick/Moringa Curry/Shevgyachya Shenga Chi Bhaji (Maharashtrian Style) Read More »
Servings: 6-7 Preparation time: 12-15 minutes. Stir fry chilli time: 5 minutes. Frying masala time: 10-11 minutes. Cooking time: 5-6 minutes. Total time: 37 minutes. Yesterday, we visited the local bhaji market (vegetable market) and were delighted to find an abundance of very fresh green chillies (mild spicy used to prepare mirchi bhaji). The vibrant
Green Chilli (Hari Mirch) ki Sabji Read More »
Servings: 4-5 Preparation time: 5-7 minutes. Frying time: 12-13 minutes. Cooking time: 3-4 minutes. Total time: 24 minutes. Are you on the way to discover the delicious way to cook “Poi Saag Danthal”? “Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry”; the dish is quite popular in several parts of India, especially in Bengali and
Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry Read More »
