Monthly Archives: November 2012

Baked Masala Bati

The traditional Daal bati churma platter from Rajasthan is famous for the quantities of ghee that goes in the making of batis, the traditional Rajasthani bread. However, its not just the ghee that lends the flavour to the batis. Here … Continue reading

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Foot Long Falafel (An Indianised version of Lebanese Falafel)

Everytime I ask the kids what they want for brunch on a Sunday afternoon, the answer is the mandatory “something different”. This is one recipe which would surely fit in the elusive”something different ” criterion. With the dal fritters, lots … Continue reading

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Ghiya Garlic Raita (A spicy dip made of Bottle Gourd , Garlic and Yogurt)

Curd or yogurt is an essential accompaniment to a balanced meal. It adds to the┬áprotein┬ácomponent of the ┬ávegetarian meal, provides the essential probiotic microflora and enhances the tastefulness of a regular meal. One interesting way to add curds to your … Continue reading

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