Jul
07

Easy recipes cilantro-Green chutney with coriander and peanuts: Make all types of green chutneys with this guide

Coriander-peanut chutney

Cilantro chutney/Sauce

Chutneys are MAJOR elements of Indian food. Nowadays restaurants such as  “chutneys Indian restaurant” are named after these mouthwatering chutney recipes. It is easy and quick to make. It stays fresh for a week and if you refrigerate(frozen) it in a airtight container then it stays fresh for weeks. You can serve this green chutney (Hari chutney) with Chaat, Khaman, Patra, dahiwadi, Batatawada, Beetroot paratha, ragda patties etc. Green chutney can be served as spread, dip and condiment. I have included various variation in the green chutney with coriander (cilantro), mint and tomatoes. [Read more…]

Feb
04

Vanilla Fruit Salad with custard and Milk-Indian Dessert recipe

Fruit salad is a very popular dessert in the northern India, especially inGujaratand Maharastra. It is served with fluffy Puri, so make Instant fruit salad with this super easy recipe. Without fruit it is called as “Custard Milk” First make custard milk and then add fruits in it that is known as a Fruit Salad. I will use this custard Milk in my next recipe called Tiramisu (Italian cheese cake). [Read more…]

Jan
17

Easy Patra-Alu wadi-pathrode Recipe with step by step guide

Patras ((Patarveliya) are rolled and steamed leaves of the Taro leaves (Arbi patta) coated with chick pea flour, spices,sugar and lemon. This leaves are known as Colocasia, large leaves. Gujarati people used it in patra recipe while in Andhra cuisine, it is used in Pulusu. In Gujarat it is known as Patarveliya while in Maharastra Alu wadi, and in Karnataka it is called as pathrode

Collard greens is an alternative for Arbi patta/Colocasia as In US, it is hard to get Taro leaves but you can easily find Collard greens in the American and Chinese grocery store. So my today’s recipe is Patra or Patra bajia from Collard Greens. [Read more…]