Crispy puris stuffed with green peas are superbly flavoured and simply divine. You will enjoy these puris with Aloo ki Subji. Puris have always been considered a treat for all occasions including the worship of family deities, birth, naming ceremony of new borns, marriages, housewarming, festivals like Ganesh Pooja, Holi, Teej, Sindhara, Dasshera, Diwali etc.
Our indian flag is indeed an inspiring one, and kids and elders alike love the combination of energising colours on it. Why not bring those colours into a sandwich, to create the same josh in your taste-buds. A green layer of minty paneer and an orange layer of creamy carrots also complement each other well in taste.
Pancakes can be made from a variety of different flours. Add cucumber, onions, curds and green chillies to otherwise bland jowar flour to create soft and tasty pancakes. Pair them with fresh green chutney for a great breakfast!
Pyaz ki Kachori, these kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep fried kachoris stuffed with a onion filling.
Pyaz ki Kachori recipe | by Tarla Dalal | Tarladalal.com | #3636
A quick and simple snack option—you just need to soak the semolina for 30 minutes, and you’re all set to make pancakes without the hassles of grinding. I’ve added cabbage, carrot etc. To the semolina pancakes. You can feel free to add other grated veggies too, if you wish.
Diabetic, yet yearning for phirni? This Oats Apple Phirni is an answer to your prayers! Made with coarsely crushed oats and apple, this medium-sweet phirni uses only a low quantity of sugar substitute thanks to the fruit’s natural sweetness. Further, this recipe also makes use of low-fat milk, so the calorie counter does not surge up!
This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalongi), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this…