In my childhood, taro root fry was a special treat, enjoyed much like French fries. The taro roots, sliced into thin and longitudinally, shallow-fried to a golden crisp. This simple yet delicious preparation is a beloved memory from my childhood. Taro Root Fry, prepared without boiling, is a quick and delightful dish that brings out […]
Arabi ka bhujia (taro root fry) Read More »
Servings:3- 4 Preparation time: 4-5 minutes. Boiling time: 8-10 minutes. Frying time: 6-7 minutes. Total time: 22 minutes. Today, I prepared bitter gourd dry sabji without the use of onion and garlic, focusing on the pure, flavour of the karela itself. By omitting these common ingredients, the dish highlights the natural bitterness of the gourd,
Bitter gourd ka bhujia (without onion) Read More »
Servings: Boiling time: 10 minutes. Preparation time: 5-6 minutes. Mixing time: 2 minutes. Total time: 18 minutes Achari Guwar Phalli is a delightful and tangy North Indian dish made from cluster beans (guwar phalli) and a medley of pickling spices, commonly known as “Achari Masala”. Whenever I want to add variety to our daily meals
Achari guwar phalli (cluster beans) Read More »
Servings: 4 Preparation time: 10 minutes. Frying time: 9 minutes. Cooking time: 4 minutes. Total time: 23 minutes. “Stuffed Capsicum”, also known as “Bharwa Shimla Mirch”, is a delicious and versatile dish that is enjoyed across various regions of India. This dish features bell peppers (capsicums) that are hollowed out and filled with a flavourful
Bharwan shimla mirch (Stuffed Capsicum) Read More »
“Stuff Karela (Bitter Gourd) without Onion Garlic” is a traditional Indian dish. This version, free of onion and garlic, is ideal for those who follow a sattvic diet or prefer simpler, lighter meals. The use of scrapped peel of bitter gourd adds an extra layer of texture and intensifies the natural flavour of the dish.
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