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Pyaaz ki Kachori

These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep fried kachoris stuffed with a onion filling. Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney. You can prepare these kachoris ahead of time and re-heat them in a slow oven just before serving. They are perfect for an…

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Thepla Paneer Wrap

Thepla paneer wrap, a yummy and unique lunch time treat – this traditional gujarati thepla combined with chunda and a paneer and cauliflower stuffing never goes soggy.

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Stuffed Bajre ki Roti

Nutritious bajra rotis stuffed with a spicy chawli (long beans) and garlic filling makes a meal in itself. They go very well with chaas and all kinds of spicy pickles. Whole wheat flour is added to the bajra flour to make it easier to roll out the rotis. Enjoy these stuffed rotis for breakfast, lunch or dinner.

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Bhavnagari Chillies ( Faraal

This evergreen favourite is made of bhavnagri chillies, flavoured with sesame seeds and cumin seeds. Besan is replaced with waterchestnut flour, to make this accompaniment qualify for a fast.

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Masala Paneer Naan ( Roti and Subzis)

Masala paneer naan: a flavourful stuffed naan with a filling of paneer, green chillies and coriander, masala paneer naan is indeed a dish that will set you apart as a gourmet chef! it cooks really well on a tava without the need for a tandoor.

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Onion and Thyme Focaccia

Named from "focus", the latin for hearth, focaccia were baked by housewives on heated hearth stones before the oven became commonplace. They originated in liguria, italy, and have always been flavoured simply but with ingredients of the best quality. Focaccias or flat breads have changed little over the centuries and the invention of the oven is the only modernisation they have undergone. This is a traditional recipe made using yeast. Try serving wedges of this fresh focaccia with the olive…

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Shahi Dal

On one of my trips to the Punjab I picked up this gem of a recipe from a rather small and inconspicuous Punjabi restaurant. This dal is absolutely delicious and the cook had no hesitation in telling me his secret which I now pass on to you! Whole urad dal requires being soaked overnight, so preparing this dish requires some prior planning. Like most Punjabi dals this too requires loads of ghee that add an unmatched flavour. Milk is added to the dal making it creamy. Badam or almonds are ...

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