Dal Tadka
Let make Dal Tadka by just changing the technique of the tadka. lets try to give the same yellow dal which we had used earlier a completely different flavour & taste.
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Author: Akshay
Sweet and Sour Prawns Curry | Kolambi che Aatle
The tanginess of tamarind mixes with the sweetness of sugar to make this mouth-watering delicacy. It hails from the ancient kitchens of the Pathare Prabhu community of India’s Mumbai region.
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Kheema Pav
Kheema Pav is an Indian meat mince recipe especially from the streets of Mumbai. This Indian street food is very common menu item in any Irani restaurants across Mumbai.
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Aloo Tikki
A quick recipe for aloo tikki, or bite-sized potato patties. Can be had with sweet and sour chutneys. Add a generous helping of chole on top to create Aloo Chole chat, or put them between burger breads and enjoy a spicy Indian burger. Easy to make and delicious to consume!
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Kanda Bhaji |Onion bhaji | Onion Pakoda
The hallmark of a good kanda bhaji, onion bhaji, onion pakoda or khekda bhaji in Marathi, is that it should be crispy on the outside, but soft within. The trick here is to use the right amount of besan (or chickpea flour) – just enough to cover your onions but not smother them with it.
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