Lauki! Many people would make face like this. I couldn’t find the best face than this as I remember a few from my family itself making faces when they hear its lauki ki sabzi in lunch today. Lauki or bottle gourd veggie is common in most of the Indian houses. There are variations like some make lauki ki tamatar wali sabzi, lauki ka kofta and sometimes the plain and simple one lauki ki sabzi, the recipe for which I am sharing here. This is simple, healthy and can be made within fifteen minutes. So, if you are in a hurry for office, you can make this easily and pack in your lunchbox. Continue reading “How to Make Lauki ki Sabzi | Easy Recipe for Bottlegourd”
It’s been quite a time I had blogged. I underwent a small surgery recently and so the irregularity in posts. It would be for quite sometime.
I have been taking dalia in breakfast and so thought to share the recipe for it. This one is sweet, simple and plain dalia recipe. Though, right now, I’m being treated as a patient I want to tell you there is no such thing called tasteless food. Follow some simple steps and you can make this one into tasty dalia. Continue reading “How to Make Plain and Simple Sweet Dalia | Recipe”
It is one of those days when I want to write and share a recipe with you but couldn’t focus. Does this happens with you too? And when? I have so many things to share, everything is organized too – I have planned how to proceed, maintained a planner – just that I need a motivation or something like that!
Aloo ki kachori is typically a north Indian dish. You can take it in snacks and if you are a kachori lover, you would definitely want to have it in breakfasts too.
Kachori is a deep fried, crispy and flaky pastry, similar to samosa. But it is different in shape and taste, and the ingredients too. You can make kachoris from peas, aloo, moong dal, urad dal or keema stuffing. I chose to make and share aloo kachori recipe as potatoes are my daughter’s favourite. Continue reading “Aloo ki Kachori – a Special Holiday Snack”
Meethi Roti from the Leftover Phulkas has always been my favourite mom-made breakfasts.
Meethi Roti is my mom’s recipe. Sometimes even when there were no leftovers, my mother, on demand, would make extra rotis and keep it at a safe place so that it would get dried and then she would make meethi roti out of it. Continue reading “Meethi Roti from the Leftover Phulkas”
Dalia Upma Recipe is high on health parameters and tasty plus easy to make.
Dalia also known as broken wheat or bulgar is high on nutrition as it doesn’t go for the refining process. When mixed with vegetables like the upma it becomes fibrous and more nutritious. You can go for this dalia upma Recipe for breakfasts. Dalia upma can also be taken as a full meal, in lunches or dinners. Once you have it, you will feel full for at least 4 hours. That’s the minimum.
This is another variation of Poha, you can call it batata poha or aloo poha as we will be adding aloo in this recipe. If you are using sugar as one of the ingredients, this dish turns into Gujarati style Poha. Adding sugar is completely optional. You can skip it.
Kids too love this fried aloo poha recipe. Serve them with sauce, they will love it.
Maharashtrians serve poha with coconut chutney. They call this dish as batata poha or sometimes kanda batata poha. Kanda is onion and batata is potato or aloo.
I must admit that this hara chana ghughni for breakfast is extremely healthy. This is one of the common breakfasts in parts of Uttar Pradesh and Bihar.
The main ingredient of hara chana ghugni is hara chana itself and onions. That’s it! Well hara chana, in some places, is known as hola or hole or hula or harbhara. In English, hara chana is called as green chickpeas. So, now there’s no confusion in the name 🙂 . Hara chana is rich in Vitamins B9, A and C. It’s a good source of iron, magnesium and calcium; it’s good for your bones too! What are you waiting for? Go and buy hara chana from the nearby grocery store. We are going to make it in our breakfast today. Continue reading “Hara Chana Ghugni Recipe for Breakfast”