Malai Tangdi Kabab is a tandoori non-vegetarian preparation. It’s a delicious creamy preparation that can be served as a starter for your parties.
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Celebrating Passion for Food
Malai Tangdi Kabab is a tandoori non-vegetarian preparation. It’s a delicious creamy preparation that can be served as a starter for your parties.
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The culinary landscape of Rajasthan is adorned by innumerable culinary gems, many of these have attained distinction of being globally known whereas few others are limited to being local recipes. One of these recipe that I often like to make as a part of my snack preparation is Rajasthani Aloo Bonda/Batata Vada/Kofto.
This dish though bears a close resemblance to Batate Vada that is such an important part of Mumbai street food culture or Batate Ambade a famous snack of Udupi Cuisine but it is still different in taste due to usage of ingredients like Kalonji (nigella seeds) and Aamchoor (dry mango powder).
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Curd rice also known as Thayir Sadam in Tamil tongue is a recipe that not only resonates well in the South Indian states but now has many takers pan India.
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Wait a moment and have a look. No seriously, have a look. Could there be a bread preparation more aesthetically pleasing than this. An absolute delight for eyes, it is no surprise that this roti originates from the land of kings- Rajasthan.
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When I began writing this post, I intended to start with writing about Flax seeds as not much is known about this superfood. However I soon figured out that a write-up on flax plant, fiber and seeds could not be constricted in few lines and would require a separate post.
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Sattu is one of the staple flour consumed in northern states of India like UP, Bihar and Punjab. Conventionally it is prepared by sand roasting chana (whole black gram) and grinding it into a fine flour. However, in recent times some more variations of sattu in form of barley flour is also available.
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It’s time for fun frolic and festivities. It’s time for Diwali- the most significant fiesta on a Hindu calendar.
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