Gajar or carrot dosa recipe - What will you do if you have one or two carrots in the fridge lying idle? Use it to make dosa. It is very simple. Just soak the rice, husked split black grams and fenugreek seeds as usual. Grate carrots and add in it while grinding. Your pink colour gajar dose batter will be ready for the use. This batter doesn't need any fermentation. You can store it in the refrigerator for two or three days. Make crispy dosa and serve hot with coconut chutney.
March 11, 2015
March 02, 2015
Phool gobi ani mod aleli mugachi bhaji recipe - Cauliflower and sprouted green grams sabzi
Phool gobi ani mod aleli mugachi bhaji recipe - A simple and healthy sabzi prepared with sprouted green grams and cauliflower to pair with chapti and rice with curry. I have used Maharashtrian kala masala to infuse the mild spice flavour in this bhaji. But you can also use garam masala instead of kala masla if you don't have it. This bhaji is a nice accompaniment to Indian flat breads. You can carry it in the lunch box. Try out this delicious and healthy bhaji.
February 25, 2015
February 03, 2015
Surnoli dosa recipe - Sweet and sour dosa of South Karnataka
Surnoli dosa recipe - Surnoli is a traditional authentic sweet dosa of South Karnataka. This dosa is prepared after fermenting the batter for 12 to 14 hours. A very delicious, soft and flavorful surnoli is a worth trying dish. Friends, try out surnoli once to have the traditional authentic taste of the South Karnataka's special dosa.
January 31, 2015
Aloo matar gobi sabzi recipe - Potato green peas cabbage curry
Aloo matar gobi sabzi recipe - A very healthy combination of these three vegetables make a wonderful side dish. This side dish can be prepared within 15 minutes. Besides being healthy it is tasty also. Try out this easy side dish to treat your family. During a lazy day you can prepare sabzis in a jiffy.
January 30, 2015
Kothimbir Vadi Recipe - Maharashtrian Coriander Vadi
Kothimbir vadi is a popular traditional snack of Maharashtra. There are various versions of making the kothimbir vadi. This method is the most favorite wherein split bengal grams and split green grams are soaked and ground to a coarse paste, adding other ingredients along with chopped coriander leaves, then steamed and deep fried.
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