Category: Dishes

1 Cup Chana Dal 1/2 Cup moong Dal 1/2 Cup udad Dal 1 Teaspoon Salt 2 Teaspoon Red Chilli powder 2 Teaspoon Cumin Wash & soak all the Pulses in water overnight, drain it. Put in a mixer with the above ingredients & coarsely ground it, mix well, don’t put water.

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Preparations & ingredients 5 small Brinjals wedged 1 Potato wedges 1 tomorrow cubed Chopped coriander & grated coconut to garnish Recipe Take a pan, add 2 Teaspoons oil, Mustered seeds, Jeera 1 Teaspoon each, 1 pinch of Asafoitida, 1/2 Teaspoon Haldi, 1 Teaspoon Red

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Ingredients & Preparation: 1 Bowl Paneer 1 spoon chopped garlic 1 teaspoon each ginger garlic paste, red chilliflex, oregano, black pepper powder, red chilli sauce, tomato sauce & soya sauce. Oil & Salt as per taste. 1 Bowl each lettuce, spring onion, tomatoes,

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1 Cup Vaal, washed & soak overnight, take it out & put in a cloth & tie tightly or keep it in a strainer & cover it with the lid, for 24 hours, it’s ready with sprouts of 1/2 cm, means it ready to cook. Sprouts increases a Alkaline level in our body

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2 Cup Spring onions washed & thinly chopped 1 Cup Besan 1 Teaspoon each Red Chilli Powder, Salt, Sugar, Lemon juice, Ginger & Garlic paste 3 Green Chillies coarsely ground Mix all the ingredients in one bowl, except spring onions, put 2 cups of water & make a

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Air Fry Chicken by Shreyas Kane Ingredients 2 tablespoons butter, melted 1/2 Teaspoon salt 1/2 Teaspoon garlic powder 1 Teaspoon coarse Red Chilli Powder or paprika 1/4Teaspoon 1/4 Teaspoon black pepper 4 boneless skinless chicken breasts (6 oz each) Recipe In small bowl,

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2 Chopped Potatoes, add water & boil it in a pot for 5 mins on medium flame. 2 Onions & 2 Tomatoes, 1″ Ginger 4 pods Garlic, mix all & make a paste in a mixer. 1 Tablespoon Oil 2 Tablespoons Curd, whisked 1 Teaspoon Salt & Sugar each 1 Teaspoon Cumin

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Preparations & ingredients 4 Boiled Potatoes, peel & cut into the cubes 1 spoon Chopped Ginger 6 chopped greens chillies 1/4 cup chopped Coriander Seasoning: 1 Tablespoon Oil, 1 Teaspoon Mustard & Cumin seeds, 1 pinch of Asafoitida, 1/2 Turmeric powder, 8 Curry

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Matar (Ghugni) is a very simple but a versatile dish, relished across many states of India. It is a very favourite dish of the people of Bihar, Odisha and Bengal and is eaten all the time. During breakfast it is eaten with Pori or Luchi, for lunch with rice or roti and as an

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Preparation & Ingredients 2 cup Jad pohe, washed & soak in water for 2 mins & drained. 2 Cup Curd whisked 1/2 Teaspoon Salt 1 Teaspoon Sugar 4 Green chillies chopped 2 Tablespoons chopped Coriander Recipe Take a bowl, add poha, curd, & all the above

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