HELLO after a long break, I am back with a very easy and tasty recipe of ARALU SANDIGE. It is a hot summer now in my surroundings and this is the best time to make and preserve a few things such as papad,sandige. kudlai, etc Many of you may not know, what is ARALU…
It is a deep-fried snack, veg spring rolls which look like a golden crispy
log, stuffed with vegetables, has a tangy Chinese cuisine taste, and is often served as starters in restaurants.
Yes in Chunda you have both the tastes of sweetness and sourness of the mango, as we use the sweeter variety of MANGO-TOTAPURI.
It tastes more like a jam but has red chilly powder, salt, and cinnamon +cloves.
The best thing about it is that it has a long shelf life and that too without refrigeration you can store it.
The very popular way of preparing any tasty makhana recipe is to roast the seeds and season them with any choice and combination of herbs like curry leaves, mint, or coriander leaves.
Spices, such as sea salt, turmeric, chili powder, black pepper, and black salt can be used.
Sugar or jaggery with sesame seeds, poppy seeds, and cardamoms can be used to make sweet makhana.
Here I will be showing you about Healthy Gurellu and its recipes in our cooking to make Raita and chutneys. the Gurellu are roasted and ground with spices and need some binding with peanuts or puffed chana. It can be in the form of wet chutney or dry powder. both of them taste awesome due to the oil present in the seeds.
GOJJU AVALAKKI is a very authentic south Indian dish made during festivals as a fasting dish,
made using coarse powder of poha, soaked in a spicy solution, and then garnished. It is a complete dish and doesn’t need any accompaniment if served hot. It has a good balance of different tastes such as sourness, sweetness, and spiciness with the salt.
