Servings: Preparation time: 6-7 minutes. Making round ball time: half minute(each). Total time: 8 minutes. “Murmure/kumure ka laddu (lai) (puffed rice ball)” is a light, crunchy, and traditional Indian sweet made from puffed rice and jaggery. It is especially popular during Makar Sankranti and village fairs, where simple yet wholesome sweets are enjoyed by families. This […]
Murmure/kumure ka laddu (lai) (puffed rice ball) Read More »
Servings: 2-3 Preparing of stuffing time: 10 minutes. Preparing of dough time: 3-4 minutes. Preparing raw Kachori: 1 minute (each) Frying time: 4-5 minutes(each batch).. Total time: 20 minutes. “Sattu (roasted gram flour) ki Kachori” is a traditional North Indian delicacy, especially popular in Bihar, Jharkhand, and parts of Uttar Pradesh. It is a deep-fried
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Servings: 2-3 Preparation time: 5 minutes. Boiling time: 10 minutes. Frying time: 14-15 minutes. Total time: 30 minutes. “Raw banana poriyal/dry sabji (south Indian style)” is a classic South Indian side dish prepared with raw bananas (plantains) sautéed in coconut oil and tempered with mustard seeds, curry leaves, and mild spices. It is a staple
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Servings: 4-5 Preparation time: 10 minutes. Resting time: 1 hour+ half an hour. Rolling Bhature time: 1 minute(each). Frying time: 2 minutes(each). Total time: 12 minutes. “Bhature” rose to fame as a street food delicacy in Delhi and Punjab, where bustling stalls and roadside dhabas began serving it alongside spicy Chole, Pickles, and onions, it
Servings: 3 soaking time: 5-6 hours Grinding time: 10 minutes. Fermentation time: 5-6 hours Preparation time: 10 minutes. Cooking time: 6-8 minutes(each pan) Total time: 28 minutes. Travel food: In Bihar, ragi flour is mostly used to prepare simple and wholesome rotis, valued for their earthy flavour and nutrition. However, when we lived in Tamil
Ragi (Finger millet) Paniyaram Read More »
