the true Sea Witch is identified by an anklet of pearls given to her by her lover
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Indian spiced Eggplant ( Aubergine ) Yoghurt Dip a.k.a "Baingan Ka Raita" . Top it up with onion, mint or even Pomegranate. Perfect with your Biryanis and Paellas !!

Indian spiced Eggplant ( Aubergine ) Yoghurt Dip a.k.a "Baingan Ka Raita" . Top it up with onion, mint or even Pomegranate. Perfect with your Biryanis and Paellas !!

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Recipe Methi puri, masala puri - Gujrati dish Wheat flour 2 cups Salt as per taste Red Chilli Powder - 1/4 tbsp Turmeric - pinch Cumin Powder - 1 tbsp Sooji - 1 tbsp til (sesame seeds) - 1 tbsp - optional Ajwain (vaamu) - 1/4 tbsp green fenugreek leaves (green methi leaves, tear it from stem and wash it) Oil - 2 tbsp for making dough Oil - for frying

Recipe Methi puri, masala puri - Gujrati dish Wheat flour 2 cups Salt as per taste Red Chilli Powder - 1/4 tbsp Turmeric - pinch Cumin Powder - 1 tbsp Sooji - 1 tbsp til (sesame seeds) - 1 tbsp - optional Ajwain (vaamu) - 1/4 tbsp green fenugreek leaves (green methi leaves, tear it from stem and wash it) Oil - 2 tbsp for making dough Oil - for frying

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A delectable accompaniment ready in minutes! carrots and capsicum, sautéed lightly with mustard seeds and tossed in a spicy masala—that’s it! remember that the crunchiness of the vegetables is the unique selling proposition of gajar marcha nu sambhaariyu. So, never overcook the veggies, and consume it fresh before the crispiness sags away! it tastes best when made fresh and can be stored for 4 to 5 days when refrigerated.

A delectable accompaniment ready in minutes! carrots and capsicum, sautéed lightly with mustard seeds and tossed in a spicy masala—that’s it! remember that the crunchiness of the vegetables is the unique selling proposition of gajar marcha nu sambhaariyu. So, never overcook the veggies, and consume it fresh before the crispiness sags away! it tastes best when made fresh and can be stored for 4 to 5 days when refrigerated.

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Methi Papad is a mouthwatering delicacy that provides you a clear taste of Gujarati cuisine – simple yet irresistibly tasty! A thin sauce like preparation with fenugreek leaves and a traditional tempering, is topped with shredded papads and served hot with roti, puri or rice. Remember to add the papad just before serving, otherwise it will soak up the liquid and disintegrate, spoiling the whole dish.

Methi Papad is a mouthwatering delicacy that provides you a clear taste of Gujarati cuisine – simple yet irresistibly tasty! A thin sauce like preparation with fenugreek leaves and a traditional tempering, is topped with shredded papads and served hot with roti, puri or rice. Remember to add the papad just before serving, otherwise it will soak up the liquid and disintegrate, spoiling the whole dish.

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Rotlas are made with bajra, jowar or nachni flour, and combine very well with ghee, jiggery. Take care to make the rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up.

Rotlas are made with bajra, jowar or nachni flour, and combine very well with ghee, jiggery. Take care to make the rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up.

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