You will love the sweet and sour flavor of it.Perfect to get along with any savory snacks.
Plums- 350 grams
sugar – 200 grams… 95 more words
Mom’s the word for me and my sisters and she apart from other dishes makes the best green chutney ever. No meal at mom’s place is complete without her famous green chutney and I assure you that after trying this , you will never make dhania chutney any other way. 155 more words
The baby carrots that I had bought a week ago, stared at me from the refrigerator, they were among the list of ‘Spring Food’ to eat raw, in my list of healthy foods for the season.It has been raining on & off this season, so the temps remained pretty low, more towards the cooler side, the kind where your ache for spicy food kicks up a notch.Thinking up creative ways of using those baby carrots before they loose that fresh feel about them, I came up with an idea to use them in making ‘Carrot Chutney’, which can also be used a s a dip if need be. 199 more words
Gongura aka Roselle leaves always reminded me of the gongura chutney that was a staple of the Priya pickle brand. Besides enjoying the wonderful flavor of the pickle, the plant was unknown to me until a few years ago when I started growing vegetables on my terrace. 415 more words
There are tons of ways to include vegetables in our diet – through all my recipes here on the blog I try to show different variations of some common Indian traditional dishes using a unique combination of veggies and whole grains! 452 more words
Roasted bengal gram or chana dal chutney is known as Veyinchina Senaga Pappu pacchadi. It is best served with the popular south-Indian breakfast Idli. This one has mixed reviews – some people absolutely love it and can’t get their fingers off it while some don’t prefer this chutney at all. 134 more words