Dear Readers,Indian flat breads are some of the best breads in the world and the sheer variety of them ensures you can have something different every time
Keep it covered till you actually serve, and its always best to reheat it before serving. This recipe for Paneer bhurji is another quick and indulgent paneer dish which is loved by everyone
Try this curry with either lemon rice or laccha paratha or even methi ki puri to get the best taste. This chana dal paneer is made slightly thick so it can be eaten as a sabzi (side) with roti (flatbread)
The best part about winters is the abundance of green vegetables in the market. I tend to use mustard oil for my dry sidedishes most of the times, to give that sharp taste
One of the best way for me is to make adai dosa, adding many ingredients and when it's healthy it better and this adai dosa is great from your normally poha breakfast for me I can happily eat this for lunch, dinner
These rotis would taste best with dry potato dishes (Alu sabzi) like- Pudina dahi alu | Jain style Alu sabzi | Methi alu | Simple South Indian style Alu sabzi
Disclaimer - I have tried to include everything to best of my knowledge, consulting with family and friends but as mentioned rules differs in each household so in your home if something is avoided or included do follow that and treat this as a general guidelines
Here is the list of Indian vegetarian potluck party recipes comprising of South Indian and North Indian party snacks , main course, sidedish recipes and dessert
Comfort food at its best. Fresh leaves are best to make this sabji. Methi leaves with cauliflower is an everyday sidedishfor rice and Indian flatbreads
Full of tangy flavours, this main course dish is best served with baingan bharta, curd and pickle. The traditional dish from Bihar has a stuffing made of sattu flour, finely chopped onions, ginger, garlic, green chillies, coriander leaves, ajwain, kalonji, salt, turmeric, amchur powder, mustard oil and mashed mango pickle inside a wheat casing
*some people use red chili, red chili powder, pudina (mint leaves), amchur (dry mango powder), chaat masala, kala namak (black salt)Disclaimer - I have tried to include everything to best of my knowledge, consulting with family and friends but as mentioned rules differs in each household so in your home if something is avoided or included do follow that and treat this as a general guidelines
So for those who love the Mughlai food,this is one of the bestdish. Heat oil,coat the kofthas with cornflour and deep fry very delicately till brown on both the sides
the best way to enjoy this grapes chutney is with rice-dal-curry. angoor khatta or grapes chutney is a sweet and tangy sidedish which is very popular in east India
