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: 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: 3 Soaking time: 4 hours. Preparation time: 7 minutes. Frying time: 8 minutes. Cooking time: 5 minutes. Tadka time: 4 minutes. Total time: 24 minutes. This recipe is loaded with garlic; in my opinion Masoor dal and garlic really goes well together, here I added a large amount of garlic in the recipe. My
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry) Read More »
Serving: 6-8 Preparation time: 5 minutes. Grinding time: 3 minutes. Serving time: 2 minutes. Total time: 10 minutes. Sparkling, spicy, tangy and extremely nutritious chutney, which is most popular not only Indian houses but Pakistani and other Indian sub continent countries’ houses too; it strengthen the immune system, which is necessary for physical and mental
Dhania -Pudina Chutney (Green Coriander- Mint Dip) 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 »
