Pathra originated in GUJARAT and is also made in NORTH KARNATAKA. Still, both states have different methods and have different ingredients in their recipes. The HERO of the dish is COLOCASIA LEAF(arabi leaves)Dish looks like pinwheels, very spicy(sweet and sour), soft, and crispy. IN NORTH KARNATAKA; They use Rice, Dal, and spices. IN GUJRAT; They…
HELLO. Friends, this time I am introducing you to cooking terminology. I am not showing any recipes, but giving awareness to the young generation about some cooking terms. This is because they generally follow the recipe from cookery books or other media. and while following the recipe they come across so many cooking terms which…
CAN YOU GUESS WHAT IS THIS? YES APPROPRIATE FOR A RAINY DAY This is Palak Fritters or Pakoda. This is all time favorite, no doubt. This dish is so simple to make. It can be made very easily with the ingredients readily available in your kitchen. You can make different types of fritters using different…
This masala puffed puri is light, and crispy, and also has a crunch of dry coconut and peanuts. This is made in different methods. This may remind you of the churmuri that you get on the train, where they add carrots, onions, tomatoes, and different varieties of chutney with parmal or mumura. Masala puffed puri…
CHAPATHI is still another type of flatbread and is a little different in taste and texture as you need oil while roasting it on tawa
How was my last post? This is a continuation of the flatbread series ie; ROTI. This is also a staple food of North INDIA. It is a part of thali, daily. Generally, ROTI is made in a place where gas is not available and another type of cooking fuel is used for example electricity, induction,…
