Bharwan Parwal Ki Sabzi
There are two exciting things about this recipe. One, a flavourful stuffing and second, a silken gravy to cook the stuffed pointed gourds. So, double deliciousness.
There are two exciting things about this recipe. One, a flavourful stuffing and second, a silken gravy to cook the stuffed pointed gourds. So, double deliciousness.
A traditional South Indian savoury snack, Nippattu is made with seasoned rice flour kneaded with gram flour, some nuts, curry leaves and coriander leaves and shaped into small discs and deep fried till golden and crisp.
This sev gets flavourful with the fried curry leaves. Just right when you wish to give your palate a break from the mithai overload. This is Sanjeev Kapoor exclusive recipe.
With festivities around the corner, this aloo-methi bhujia is a great snack to make. Munch on it just like that or mix it in your chivda with chopped onion and garlic or garnish it on your chaat.
A popular Burmese (now Myanmar) dish, which has a coconut milk-based curry broth served with noodles and a variety of toppings. The curry can be vegetarian or non-vegetarian.
A lesser-known seasonal wild weed found in Maharashtra is a favourite of the locals. This simple preparation is a household staple in the monsoons.
A deep-fried, lightly spiced fritters of yet another seasonal leafy vegetable. Since it is only available in the monsoons, make the most of it when it is raining heavily.