The Chaat mania continues today with this yummy Green peas chaat.I modified the recipe from Tarla Dala’s recipe. I used: Green peas – 3/4 cup Papdi – 5 numbers Sev – 1/4 a cup Cumin seeds – 1 teaspoon Dried Mango powder / Amchur – 1/2 a teaspoon Chaat masala -1/2 a teaspoon Green chilli…
Dhokla,as we know, is the famous dish from the state of Gujarat made with chickpea flour/ besan.A batter is made and it is steamed.After which a seasoning of mustard,asafoetida is poured over.The dhokla is then sliced and then served garnished with grated coconut, coriander leaves.There are several varieties of Dhokla like khamman dhokla, Khatta dhokra,…
Today’s post brings back a lot of memories.First,this pulao is prepared by mom and I just clicked it.During my stay in India for a couple of months I enjoyed moms cooking and when I had a few days to leave my hometown,I asked mom to prepare her signature dish-Vegetable pulao. This pulao is my favorite…
‘Why this title?’,you might wonder.This recipe does have some interesting anecdotes associated with it.Around a year ago,I saw a recipe @ Alka’s Sindhi Rasoi that made use of lotus stem.I have seen fresh lotus roots/stems at the farmers market but since I didn’t know what to make of them,never gave them a second look.Then when…
I have said this a thousand times before and here it comes yet again – I love Tofu.Yes,yes,I can hear you say it tastes bland but its that very fact that makes it all the more interesting to cook with.It soaks up on the other flavors in the dish and blends with the other ingredients.…
