Ajwaini Puri

Ajwaini Puri is a crispy and crunchy Indian deep-fried snacks.Puris are usaually made using different herbs and spices.This puri is flavored with Ajwain (Carom seeds ) thus the name Ajwaini Puri. This puris can be served on its own,but I usually serve them with Bhanarewale Aloo. Check the recipe below. https://udarbharna.com/2016/08/20/bhandarewali-aloo-ki-sabzi/ Ingredients: 1 cup WheatContinue reading “Ajwaini Puri”

Bhandarewali Aloo ki Sabzi

Aloo,potatoes are made in various types, dahi wale aloo,aloo jeera,aloo roast,aloo ka Bharta. ……it’s a never ending list.Every house old has its unique recipe of aloo. This recipe is known as bhandarewale aloo as it is made in Gurdwaras during Langar and is mostly served with puris,I usually serve it with ajwaini puris. You canContinue reading “Bhandarewali Aloo ki Sabzi”

Coconut and Dala Chutney

This is hotel type chutney which goes very well with dosa and Idlis. Ingredients: 2 cups Grated coconut. 1/2 cup Daliya (Roasted Dal) 3 Green chillies. 1/4 cup chopped leaves of corriander. 8 leaves of Curry Patta. 1 tsp Ginger-Garlic paste. 1/4 tsp roasted Jeera powder. 1/2 tsp Sugar. Juice of 1/2 Lemon. Salt toContinue reading “Coconut and Dala Chutney”

Crispy Tendli (Ivy Gourd)

This is easy to make yummy side dish,which can be served with roti or plain dal rice. Ingredients: 2 cups Tendli,slit thinly length wis. . Oil for deep frying. 1/2 tsp Red Chilli Powder. 1/4 tsp Amchur Powder. Salt to taste. Method: Clean and pat dry tends. Cut them lengthwise,make 8 peices out of eachContinue reading “Crispy Tendli (Ivy Gourd)”

Prawns Pulav

Prawns pulav is a spicy rice preperation usually made using small prawns. It has a distinct flavour of Malvani masala and Kokum. Traditionally served garnished with grated coconut and chopped corriander leaves. Ingredients : 1 cup deshelled,deveined ,cleaned and washed Prawns (small size) 1/2 cup Onions finely chopped. 1 tsp Ginger-Garlic paste. 1 tbsp MalvaniContinue reading “Prawns Pulav”

Kolambi Chi Bhaji (Prawns Masala )

This is very easy to make prawns masala dish,usually small size prawns are used if you are using large size prawns,cut them into 2 or 3 peices. This dish has a unique taste of Malawani masala and Kokum, fresh grated coconut can also be added to this dish before serving.Goes well with rice flour bhakri.Continue reading “Kolambi Chi Bhaji (Prawns Masala )”