Popular Maharashtrian preparation amti can be made in different ways. The word literally means a combination of spicy and sweet. Here we have spiced it up with the winter special - fresh pigeon peas or taza toovar dana. It is ideally served with plain rice for lunch and dinner.
Dal is an integral part of Indian meal. Dal can be made in a variety of ways with a variety of vegetables and other ingredients. Here we have a recipe that is filled with the goodness of palak (spinach) making it an extra healthy dal. Serve it with steaming rice for the best experience.
Brinjals stuffed with spicy sattu mixture, tossed with Indian spices and cooked to perfection. This recipe is from FoodFood TV channel.
Kashmiri cuisine is known for its unique flavour. Despite using simple ingredients, the dishes are absolutely delectable. Kashmiri Pulao is loaded with extraordinary ingredients which impart their distinct flavour to this pulao. You should try it soon!
Bhindi has to be cooked carefully so that it does not become slimy. Here we have cooked the bhindi with potatoes and a medley of masala powders which not only add a wonderful taste but also the texture that you would like in your dish.
Chichinda or padwal as it is also known as, is not a much liked vegetable. But cook it this way and many of you will enjoy it. Flavourful and easy to make, it is serves as a great accompaniment that can be had with roti or even dal and rice.
This is fresh fenugreek leaves pakoda made in Gujarati style. They are very delicious and can be enjoyed with cups of hot tea. They can also be served as a starter with cocktails or mocktails. he best part of this snack is that it is very easy to make and can be ready is a jiffy.
Sambhar can be made with different vegetables added to the dal. Here we have used radish or mooli or moolangi which adds its distinct flavour to the dish. A little bit of jaggery is added to balance the slight bitter taste of the radish. All in all a very flavourful sambhar that can be enjoyed with steamed rice.
Traditionally made with split skinless black gram, here is a variation wherein we have used whole black gram. As a result the vadas are not the rich golden brown colour that we are familiar with. It is lightly spotted with black dots but be assured the taste is not affected at all.
/sanjeev-kapoor/media/media_files/IFrw0UI3yZYaAbubZJcQ.JPG)
/sanjeev-kapoor/media/media_files/eK4LHVGMTIKCslUQdipa.JPG)
/sanjeev-kapoor/media/media_files/oup93oSAki7fpTjM9yQG.JPG)
/sanjeev-kapoor/media/post_banners/a46291150f1ddbba8f554232f703dc6f545d90d684b4300e31964c8c56b4c665.jpg)
/sanjeev-kapoor/media/media_files/dvjMoGPnwRSQyFjWdzOn.JPG)
/sanjeev-kapoor/media/media_files/P4RKZGh3ZxTuGIKH9j72.JPG)
/sanjeev-kapoor/media/media_files/B2p88rTghxcpDsuRujcl.JPG)
/sanjeev-kapoor/media/media_files/FYXfHjMw76GAnvBK5pun.JPG)
/sanjeev-kapoor/media/media_files/f386u2CBS8W8LdVwa8Sa.JPG)
/sanjeev-kapoor/media/media_files/IujS3MYQpN43rmrBvwK5.JPG)
