Pomegranate & Pineapple Raita.

The raita is a simple recipe with many variations and can become spicy,plain, sweet or savory. Curd is the main ingredient here,traditionally curd to mix-ins ratio is 2:1,so if we are using 2 cups curd,we will add a cup of mix-ins which can include mixed vegetables, boondi, fruits (like pineapple,pomegranate) or mint. Most common spicesContinue reading “Pomegranate & Pineapple Raita.”

Cheesling Sukha Bhel

Cheeslings are tiny puffed-up biscuits with a cheesy flavour to them…..one of my favorite. Using Cheeslings in making bhel gives it a unique twist to this popular chat and makes it taste absolutely fabulous. Ingredients: 2 cups Cheesling Biscuits. 1/2 cup Sweet corns. (steamed) 1/2 cup boiled Moong Sprouts. 1/2 cup mixed Farsan. 10  Papadis,crushed.Continue reading “Cheesling Sukha Bhel”

This is a simple and quick rice recipe. Lemongrass stem is a common ingredient used in Thai cooking. It is a fragrant stem and infuses a lovely lemony aroma in the food. This rice goes very well with Thai Currys or sauteed vegetables. Other day I came across this nice article with pictures on HowContinue reading

Pomegranate & Moong Sprouts Koshimbir.

Koshimbir is a typical Maharashtrian salad served as an accompaniment to the main dish. Raw and juicy,it is quite refreshing and considered an essential accompaniment with a Maharashtrian meal. Ingredients: 1/4 cup Pomegranate Seeds 1/4 cup Boiled Mong Sprouts. 2 green chillies finely chopped. 1 tbsp Coriander Leaves chopped. 1 tsp Lemon Juice. Rock saltContinue reading “Pomegranate & Moong Sprouts Koshimbir.”