In this recipe, the chef from Dhaba restaurant used a pre-cooked aloo ki sabzi to prepare the dish. To make the potato curry, all you need to do is pressure cook two potatoes and one tomato with some ...

In a pan dry roast poppy seeds and copra for 3-4 minutes. Cool. Grind in a mixie. Keep aside. 2. In a wok add oil. In the heated oil add mustard seeds, zeera, hing and turmeric. Let the seeds splutter ...

Loaded with coriander leaves, kothimbir wadi is an essential part of the Maharashtrian snack repertoire. This recipe comes to us from Chef Ritesh Tulsian, co-founder of Bambai – a new multicultural ...

Do not confuse Sambhar Wadi with Kothimbir Wadi. The former is a specialty specific to the eastern part of Maharashtra -- the Vidarbha region. Both dishes feature coriander and besan, but in varied ...

Indulge in these traditional Maharashtrian dishes brought to you by Sharjah food blogger Bethica Das. The well-seasoned Zunka Vadi is shallow fried and served with fresh mint chutney. The perfect lazy ...

Summer demands light and fresh recipes. A heavy lunch will make you feel bloated and uncomfortable. It s best to stick to some basic yet healthy recipes to feel energetic all day. Main course recipe ...

Kothimbir Vadi is a typically Maharashtrian savoury dish that is usually eaten as a tea-time snack during the evenings. Although one can even munch on the delicious dish made of gram or chickpea flour ...