Servings: 4-5 Soaking time: 2-3 days. Preparation time: 10 minutes. Boiling time: 5 minutes. Layering time: 1 day Cooking time: 15 minutes. Total time: 30 minutes. Growing up in small town of Bihar at Barh; I remember grand-parents pricked the gooseberry and prepared ‘Gooseberry murabba’, and used to be busy for this work about 5-6 […]
Anwala ka murabba (Gooseberry murabba) Read More »
Servings: Preparation time: 10 minutes. Cooking time: 10-15 minutes. Total time: 25 minutes. “Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)”, enriched with the luxurious aroma of cardamom and the golden hue of saffron, is a twist on the classic aam ka meetha achar. This pickle captures the essence of
Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda) Read More »
Servings:3- 4 Preparation for Gatte time: 20 minutes. Preparation time: 5 minutes. Frying onion time: 3-4 minutes. Frying rice time: 6-7 minutes. Cooking time: 8-10 minutes. Total time: 46 minutes. Every region has its own signature dishes, Tamil Nadu has Dosa, Hyderabad has Biryani and Rajasthan is framed with Dal–Baati–Churma, besides this also reminds me
Servings: Preparation time: 10 minutes. Frying time: 6-7 minutes. Cooking time: 7-8 minutes. Total time: 25 minutes. In summer (Grishma Ritu) as sun rays become powerful in Rajasthan, the people of Rajasthan use to cook “Raw mango launji” that protect their body from intense heat. “Raw Mango Launji” is a sweet, tangy, and mildly spiced
Servings: Preparation time: 10 minutes. Frying time: 4-5 minutes. Cooking time: 4-5 minutes. Total time: 20 minutes. Aamgura (khatmitthi) is very famous in north India especially in Bihar; in Rajasthan it is called “Laungi”. This is summer recipe because raw mango is available only in the summer season in north India. Many raw mango dishes
Aamgura (raw mango khatmitthi) Read More »
