Usually aloo paranthe are made by stuffing spicy potato mixture in wheat flour dough, rolled out into paranthe and cooked in ghee. But here we have mixed all the ingredients and kneaded into a dough to make the paranthe which just as luscious.
There is so much you can do with leftover idli/dosa batter. Bite-sized deep fried, flavoured fritters. What goes with it? Coconut chutney of course. Serve it with cups of hot tea of coffee.
A great way of using Palakottai (Jackfruit seeds) in this form i.e to turn them into these spicy and tasty deep fried vadas! They can be served as a snack or even as a starter with cocktails.
Tender meat cooked in spices with curry leaves and sautéed with coconut pieces adding their unique taste is how mutton is enjoyed in the quaint town of Kottayam in Kerala
A colourful, yummy chicken and flat rice noodle preparation means falling in love in as little time as 30 minutes. It’s spicy and tasty and….try it and experience it yourself.
A deep-fried, flavoured and spiced rice flour preparation that’s a great tea-time snack and that can be offered as a giveaway. This is Sanjeev Kapoor exclusive recipe.
Fun times roll in with these Cheesy Veg Sandwich Rolls. A lovely flavourful spread on bread slices served even more attractively with lettuce, cherry tomato and black olive halves.
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