Here’s the famous street side Sandwiches of Bombay with a healthy twist ! The breads are replaced with chapatis made using whole wheat or multigrain fluor. Ingredients Fresh or leftover whole wheat or multigrain chapatis (medium, 50 g each)2–3 slices boiled potato2–3 slices cucumber2–3 slices tomato2-3 slices...
Shrikhand is a luscious, creamy dessert from Western India, especially beloved in the states of Maharashtra and Gujarat. It’s made by straining yogurt to remove whey, then blending the thickened curd with sugar, saffron, cardamom, and sometimes nuts or fruit pulp like mango , sitaphal. References...
Khandvi is a classic Gujarati snack made from a smooth batter of gram flour (besan) and buttermilk, cooked until thick, then spread into thin layers and rolled into soft bite-sized pieces. Tempered with mustard seeds, curry leaves, and garnished with coriander and coconut, it’s known...
Vegetable Daliya is a light, nutritious, and comforting Indian dish made from broken wheat cooked with mixed vegetables and mild spices. It’s rich in fiber, vitamins, and minerals, making it a wholesome one-pot meal for breakfast, lunch, or dinner. Soft, hearty, and easy to digest,...
Adding simple ingredients can turn leftover idli batter into a delicious and healthy snack! Ingredients 2 cups fermented idli batter½ cup fresh fenugreek leaves½ tsp ginger, garlic, green chilli paste1/8 tsp red chilli powder¼ tsp cuminFew curry leavesSalt to tasteOil for greasing plate and seasoningCOOK TIME25 minutesCALORIES15...
A super-creative idea — turning leftover Manchurian gravy + paratha /chapati into Indo-Mexican fusion quesadillas. Here’s a simple recipe and nutrition breakdown: Ingredients 2 parathas/ chapatis (medium, 50 g each)½ to ¾ cup leftover Manchurian gravy (thickened, less oily works best)2–3 tbsp grated cheese (cheddar, mozzarella, or...