This is basically a Punjabi Dish but nowadays cooked in all Indian cuisines. Wash, pat dry and then cut the ladies finger, otherwise you will find it very… Read More »
Wash the Black-eyed beans, Pea, Red Sparkle Kidney Bean, Mung Bean & Pigeon pea. Soak in water for 24 hours, change the water every 8 hrs.
Boil the potato and green peas for 10 mins. Keep aside and then boil the soya chunks for 5 minutes and drain all water, keep aside.
Roast the poppy seeds in a pan(kadhai) for 1 minute. Wet grind the roasted poppy seeds and green chillies into a paste with some water.
Facts of Mocha/Banana Flower The banana flower is a large, dark purple-red blossom that grows from the end of a bunch of bananas. Its sizable bracts, or leaves,… Read More »
Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour (chickpeas). Dhokla… Read More »
In a bowl, mix the curds and gram flour together and whisk well in a blender. Keep aside. Heat ghee in a pan and add the mustard seeds…. Read More »
Clean and wash sarson, spinach and bathuwa. Chop the leaves finely. Chop ginger, garlic cloves and chillies. Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies…. Read More »
Wash the vegetables Grind with as little water as possible into a tight paste. Best result can be had if ground in a shil nora.