Shinghare ke Atta ka Halwa (Halva with Water Chestnut Flour) – Navratri Vrat Recipe – Guest Post by Heena Jhanglani
Katte Pongali or Venn Pongal (Savoury Pongal)
This is a simple dish made with moong dal and rice and then tempered with pepper and cumin roasted in ghee.
Aani Basar – A Sindhi Speciality – Guest Post by Nikita Jhanglani
A fried chickpea patties in a tangy tomato-onion gravy, this Sindhi specialty is easy to make and goes well with both rice and roti.
Panchamrutham (also called Panchamrut in Marathi and Panchamrit in Hindi) is an indispensable part of every Pooja and as the name suggests, it is a mix of for 5 nectars (Pancha = Five; Amrutham = Nectar). There are a variety of recipes followed by various communities and today I present the version we makeContinue reading
Today, I am pleased to present a wonderful Christmas cake called the Goan Baath Cake by Sandra Gonsalves. As the name suggests, this Semolina and Coconut cake recipe is from Goa. Sandra has also made this vegetarian Eggless Goan Baath Cake and baked it without an oven. This post also comes at the perfect timeContinue reading
Javvarisi Vadagam / Javakki Sandige / Saggubiyyam Vadiyalu? / Sabudana Papad – Guest Post by Vidhya of Vidhya’s Vegetarian Kitchen
Is there anything better than some crunchy-munchy deep fried vadiyalu/vadagams to accompany a traditional Indian meal? One of my favourite vadiyalu are those made with Saggubiyyam or Sago and I am thrilled to have present Vidhya’s recipe for this delicious treat.Continue reading