On the love of life and love of food.
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Snacks
When two favorite dishes Samosa & Chole are combined and topped with creamy yogurt, chopped onions, chili, fresh coriander along with red and green chutney with an added sprinkle of spice mix the result is irresistible. All you have to do is to prepare chole well in advance and use homemade or store-bought samosa and …
Potli Samosa is a variation to our traditional famous samosa. You may call it as siblings as the stuffing is the same as of samosa just the attire is different. Potli samosa is like small packets or bag that look very beautiful, unique, and very delicious. These crisp veg samosa potli can be great snacks …
This easy Potato and Spring Onion Soup recipe is truly the best! It’s quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream or sour cream), and it’s always so cozy and comforting and delicious. A soul-soothing bowl of delicious homemade Potato and Spring Onion Soup, perfect for dinner …
Star Garlic Bread is a variation to the traditional homemade garlic bread. It looks amazing and tastes wonderful, full of fresh garlic flavor and oozy cheese. This is my version of garlic bread where I have also added a layer of pizza sauce to make more flavorful. Who does not love the pizza flavor? Being …
Aam Papad is an Indian fruit roll-up made out of ripe mango pulp mixed with sugar and sun-dried. It is also known as Amawat, Mamidi tandra, Aamsotto, and Amba vadi. This recipe takes me back to my grandparent’s home, transports me to that nostalgic place where I have spent almost every summer vacation. I have …
Patra is made up of Arbi (colocasia) leaves coated with a thin batter of spiced besan. They can be layered, folded, and then rolled (like a Swiss roll), before being steamed. Cut into rounds and pan fry for a teatime snack. With colocasia as its main ingredient, this lip-smacking recipe gives a whole new experience …
Sago is manufactured from tapioca root or cassava, mainly in the state of Tamil Nadu. However, local consumption is very low due to the belief that it is only suitable as a pudding. Much of the sago produced is exported to other regions such as Maharashtra, Gujarat, and Madhya Pradesh where cooks have developed a …
