3. Now in the bowl of poha, add a little curd and start mashing, add more curd until a soft dough has been formed. Don’t keep the vada for too long, serve hot and with green chutney or coconut chutney ...

To enhance its digestibility, temper mustard seeds, curry leaves, turmeric, and a generous pinch of hing in oil before adding ...

3. Mix all the things together and give it the shape of nuggets and coat them in bread crumbs and keep aside. 4. Now heat the oil and fry all the nuggets in it till golden crispy. 5. Pair the piping ...

Give a romantic twist to the classic Aloo Paratha by making it heart-shaped! Serve with love and a side of butter & pickle.

There are plenty of choices such as dosa with coconut chutney, idli-sambar, or poha with vegetables and peanuts; children are sure to get excited about their breakfast. These recipes are not just ...

It uses very little oil when cooking, and mint chutney adds a delicious touch. Poha is prepared with cooked rice that has ...

Aloo Tikki – Crispy, spiced potato patties served with chutney. Egg Puffs – Flaky, buttery pastry stuffed with a spiced boiled egg. Jhalmuri – Bengali-style puffed rice mixed with mustard oil, onions, ...