Kanji Vada
This traditional Marwadi dish is specially made during holi. Moongdal vadas soaked in sour water is a snack that everybody will enjoy. This is Sanjeev Kapoor exclusive recipe.
This traditional Marwadi dish is specially made during holi. Moongdal vadas soaked in sour water is a snack that everybody will enjoy. This is Sanjeev Kapoor exclusive recipe.
Typical achaar spices roasted till fragrant, ground coarsely, mixed with sliced lotus root and mustard oil and matured in the sun to make a delicious achaar. This achaar will last for a year.
Madras onions or shallots are delicious, flavourful and mildly sweet variant of onions. This pickle is a great way of preserving them and it also works as a great accompaniment.
A spice mix that is widely used in Bengali preparations right from panchmishali torkari to street-foods such as puchka, churmur and ghugni. This is Sanjeev Kapoor exclusive recipe.
Any visit to Kolkata cannot be complete without relishing the popular street food puchka. They are the Bengali version of the popular pani puri or gol gappa enjoyed in Mumbai and Delhi.
In Kashmir, during winters Harissa becomes the most preferred delicacy. Harissa is a popular dish in the Arab countries. People generally eat it during breakfast to ensure body warmth to beat the severe cold.
Anywhere in our country, a mutton curry is generally spicy. The black pepper just does the trick when the mutton cooks and also in the gravy. The kala masala works its magic too. As spicy as it can be.