Servings: 2-3 Kneading time: 7 minutes. Rolling time: 2 minutes (each). Cooking time: 3-4 minutes (each). Total time: 13 minutes. Jowar/ white millet Roti (Indian Sorghum) is one of the India’s and Africa’s ancient food grain, an important millet used as food not only in India but worldwide; one can eat this on daily basis, […]
Jowar/ white millet Roti (Indian Sorghum bread) Read More »
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 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: 2. Preparation time: 10 minutes. Cooking time: 15 minutes. Total time: 25 minutes. “Gajar-Matar (Carrot and Peas masala)” is an exotic Punjabi delicacy pairs beautifully with Tawa Roti, Dost Paratha or with any meal. I often prepare this recipe as weeknight dinner in the winter; because red carrot, which is easily available in winter, is
Gajar-Matar (Carrot and Peas masala) Read More »
Servings: 3 Preparation time: 5 minutes. Cooking time: 6-7 minutes. seasoning time: 5 minutes. Total time: 17 minutes. ‘Chana (Chick pea)-Mung (Green Gram) Dal’ is tastiest version to serve with Bhafla-Baati; very popular in Rajasthan and adjacent states; the preparation packed with bags of flavour with onion, tomato, garlic, ginger and spices. You can prepare
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