Sweetcorn Raita
Sweetcorn kernels add a mild natural sweetness and crunch to the raita. Serve this with pulao or biryani and let it do its magic! This is Sanjeev Kapoor exclusive recipe.
Sweetcorn kernels add a mild natural sweetness and crunch to the raita. Serve this with pulao or biryani and let it do its magic! This is Sanjeev Kapoor exclusive recipe.
Called the Dal Fry of Gujarat owing to the addition of garlic, the Chevti Dal is a delicious, heart-warming thick preparation. Best served with steamed rice or jowar rotla or wheat rotlis.
You can slurp and spoon it too. The Surti dal of Gujarat is sweet, sour and spicy, flavoured with curry leaves and is just too delicious. This is Sanjeev Kapoor exclusive recipe.
Your protein fix just got a smart look! Spicy ground split green gram mixed with some simple ingredients, spread over bread slices, sprinkled with sesame seeds for additional crunch and toasted to a delicious perfection. A delicious snack that will leave you asking for more.
All the mango lovers, here is an amazingly tasty Kairi ki Kadhi made with raw mango (kairi). You can imagine the blast of flavours this kadhi has, so try it out now to welcome the mango season.
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.
The best thing about vadas is that almost any ingredient can be made into a vada, be it a vegetable or dal or a pulse. Like this Lobia vada, a popular spicy South Indian preparation.