Bonda is a filling and scrumptious snack that can be served alone with coffee or as a supplement to idli, dosa or pongal. Normally, either vadas or bondas are served along with a south indian breakfast. Made with urad dal, bondas also provide a healthy dose of proteins to supercharge your day!
Crispy puris stuffed with green peas are superbly flavoured and simply divine. You will enjoy these puris with Aloo ki Subji. Puris have always been considered a treat for all occasions including the worship of family deities, birth, naming ceremony of new borns, marriages, housewarming, festivals like Ganesh Pooja, Holi, Teej, Sindhara, Dasshera, Diwali etc.
Appam ( How To Make Appam ) by Tarla Dalal Appam is a famous dish from the keralite repertoire of south indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut milk and vegetable korma for a perfect meal!
A quick and simple snack option—you just need to soak the semolina for 30 minutes, and you’re all set to make pancakes without the hassles of grinding. I’ve added cabbage, carrot etc. To the semolina pancakes. You can feel free to add other grated veggies too, if you wish.
This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalongi), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this…