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.
This elaborate Rajasthani recipe takes some effort to make but the end result is well worth it. A type of biryani or rice preparation where in deep-fried vegetables, bread cubes and nuts enhance the taste and flavour. A royal treat, indeed!
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.
Madras curry powder adds its special flavour to this egg bhurji and makes it extra delicious. Just follow this recipe, cook the egg bhurji and serve it hot with chapattis. Its flavour will linger on long after you have eaten it.
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