BENGALI MISHTI DOI BY SHWETA GALINDE Mishti doi is a fermented sweet doi originating from Bogra District in Bangladesh and a very popular dessert throughout the country. It is also popular in the Indian states of West Bengal, Tripura and Assam’s Barak Valley. It is made with milk and sugar/jaggery. INGREDIENTS 1litre milk 3/4 cup
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GREEN MOONG STUFFED PARATHA By DISHA LAHORI Ingredients 1 cup whole moong beans soaked overnight 1/2 cup finely chopped onions (optional) 1/2 tsp salt 1/2 tsp + 1/2 tsp red chilli powder 1/4 tsp Raw mango powder / amchur 2 – 3 Tbsp ghee 1/4 tsp jeera or roasted jeera pwdr 1 cup whole wheat flour 1/4
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FERMENTED HEALTHY RAGI DRINK / FERMENTED RAGI PORRIDGE In tamil nadu it is sold on street . Ragi kanji recipe – a salt version of ragi porridge recipe made with ragi or finger millet flour.Ragi kanji can be made both ways either sweet or salt according to our taste preference. Ragi porridge is wholesome and filling for
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GYARSI DODO BHAJI / PATATE JI BHAJI / SINDHI POTATO CURRY FOR FASTING BY DISHA LAHORI A typical Sindhi ekadashi food is Gyarsi or Ghyarsi dodo bhaji, which consists of potato in watery curry, relished with Dodo Ekadashi means the eleventh lunar day (Tithi) of the shukla (bright) or krishna (dark) paksha (fortnight) of every lunar month in
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DRUMSTICK MILK CURRY / MULAKKADALA RASAM KUSUM UMASHANKAR INGREDIENTS Drumstick – 250 grms White sesame seeds – 4 tbsp Rice four – 2 tsp Mustard seeds – ¼ tsp Green chilli – 3 or 4 or as per taste Milk – ½ cup boiled and cooled Salt – Oil – 1 tbsp Urad dal –
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EGGLESS WHEAT JAGGERY CAKE / ATTA CAKE RECIPE BY KUSUM UMASHANKAR INGREDIENTS [ all ingredients at room temperature ] 1-1/2 cup wheat flour atta 1 cup jaggery powder 1 ¼ cup milk 1 or 2 tbsp milk to adjust consistency 1/2 cup oil 1 tsp baking powder 1/2 tsp baking soda vanilla essence – 1
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THUMM PATATA SINDHI RECIPE / GARLIC GREENS OR GARLIC CHIVES AND POTATO SABJI / LAHSUN PATTE AUR ALOO KI SABJI / THOOM WARA ALOO BY DISHA LAHORI Green Garlic (hara lahsun) : The most peculiar benefit of green garlic is due to its active ingredient, allicin. This works as a powerful antioxidant to boost your immune
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CHANA DAL DHOKLA / VATI DAL DHOKLA RECIPE COURTESY TAMANNA BHAGWATI SINHA MADE BY VALLI INGREDIENTS Chana dal – 1 cup 2 tsp ginger green chilli paste 1/8 tsp turmeric Water – ½ cup Eno – ½ tsp OR 1/3 tsp baking soda Oil – 1 tsp Oil – 2 tsp Mustard seeds – ½
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GREEN CHILLI PICKLE /HARI MIRCH KA ACCHAR BY DISHA LAHORI Spicy, tangy, and loaded with flavor, Green Chilli Pickle or Hari Mirch ka Achar is a delicious North Indian style . Fresh green chilies are pickled with mustard seeds and lemon juice. This pickle goes very well with any Indian meals. INGREDIENTS green chilli – ½
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CHOW CHOW COCONUT GRAVY Kuzhambu is one of the commonly made Kuzhambu in Tamil Nadu. In Arachu Vitta Kuzhambu, we grind the fresh masala and add to the Kuzhambu instead of the instant Sambar / Chilli powder. This gives us good flavour and taste. Made with fresh ground spices without any cooked dal added to it,
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CHEESE MAGGI PAKODA BY DISHA LAHORI INGREDIENTS maggi – 1 pkt ginger garlic green chilli paste – 1 tbsp lemon juice – 2 tsp chopped coriander leaves – 2 or 3 tbsp besan – 2 or 3 tbsp for binding salt cheese cubes METHOD Cook normal maggi with the masala packet. Transfer to a bowl
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FISH CURRY MADE WITH FRESHLY GROUND MASALA INGREDIENTS Fish – 750 grms of any cleaned fish Coriander seeds – 3 tbsp Pepper – 1 tsp Jeera – ½ tsp Shallots – 5 Curry leaves – 2 sprigs Red chilli – 6 or as per taste Tamarind – lemon size Oil – 2 or 3 tbsp
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