It is believed that momos originated in Tibet though now they are enjoyed the world over. They are dumplings filled with a flavourful stuffing which can be either vegetarian or non-vegetarian, shaped variously and steamed. They can be deep-fried too.
Mixed sprouts, sweet potato and some other ingredients mixed together, shaped into tikkis, shallow fried till crisp and wrapped in whole wheat rotis make healthy snack. These wraps can be enjoyed by both children and adults alike.
Bursting with taste and flavour, this raw mango chutney is simply irresistible. Both raw mango and mint leaves are known to have qualities to combat the heat during the summer months. And since raw mangoes are easily available during these months, make the most of it.
This khichdi supposedly originated in Bardoli, a suburb of Surat in Gujarat. It is very simple made with basic ingredients that are available in every home with no special spice powder added. Vegetables add their individual nutrients to make this khichdi nutritious and wholesome. It is a one pot meal and needs no side dish to enhance its taste.
Omelettes are made in so many different ways, each more interesting than the other. Aloo bhujia adds a wonderful crunch to this omelette. Make it and eat it and you will know what we mean. The medley of other ingredients add their own special flavour. All in all a must try.
Madras curry powder can enhance the taste of both dry and gravy dishes. Here we have used to make a mutton fry dish which has a thick gravy and can be enjoyed with chapatti or bread. If you want to have it with rice, you can add a little more water so that you get enough gravy.
Mackerel is an oily fish having high amounts of Omega 3 fats which are known to reduce high blood pressure and bad cholesterol levels. Here is a great recipe for the fish lovers. Mackerels stuffed with a highly flavourful masala, rolled in semolina and shallow-fried till crisp.
You do get ready made spring roll wrappers easily, but making it freshly at home will give you a new high. It is not difficult, just needs a little skill. And then when you stuff it with such a delicious chicken stuffing and deep-fry, the end result will satiate any palate.
/sanjeev-kapoor/media/media_files/lCEcM1TGTODdp7xsGYu5.JPG)
/sanjeev-kapoor/media/media_files/5gOzzKvbJLvKBGWhBwWD.JPG)
/sanjeev-kapoor/media/media_files/yMBeJ24jhSA0IWjJdIvh.JPG)
/sanjeev-kapoor/media/media_files/DpmKFfNv4ZBYvuRH6Mqw.JPG)
/sanjeev-kapoor/media/media_files/dL1UDbo0uQOCzTudbpYC.JPG)
/sanjeev-kapoor/media/media_files/synrPUReedV4cQf3vbfn.jpg)
/sanjeev-kapoor/media/media_files/n5o0i5zNI4ZWARiahUpS.jpg)
/sanjeev-kapoor/media/media_files/ZMLaXTpP38uBWLkX7QOK.jpg)
/sanjeev-kapoor/media/media_files/s1dHRenppHT49UoMaklb.jpg)
/sanjeev-kapoor/media/media_files/evcpWOSrRcz9DjENmLwc.jpg)
