I remember my childhood very well. There was only one bakery in our neighborhood. He was the only one who used to sell cakes, pastries, etc and etc. We never bought anything from him as my parents made sure that we were eating only homemade food. Those days eating out was a kind of luxury. […]
What Should I eat?? A question which everyone has………. Read More »
Ingredients: 1/2 cup ragi 1/2 cup whole wheat flour (aata) 3/4 cup desiccated coconut 1/2 cup ghee 1/2 cup jaggery powder 1/2 cup baking powder 1 tsp vanilla essence 3 tablespoon(tbsp) milk A pinch of salt 3 tbsp of desiccated coconut Instructions: Working with dry ingredients Sieve the ragi, whole wheat flour, salt, and
Paigambari wheat is one of the oldest varieties of wheat which was cultivated more than 3000 years back. It is a Non-GMO crop. Most of the traditional wheat varieties are extinct as more high-yielding varieties have taken their place. NUTRITIONAL VALUE 1. Low in gluten 2. Low in GI 3. Has 40% more protein when
Taravami annam is known in different regions in India by different names. Taravani annam or Chaddhu annam or Pakhala bhat all mean the same. These days we hear more about probiotics and that probiotics are good for health but these probiotics came to us during our grandparent’s time only. This is the most nutritious food
Ambadi Sharbat is one of the common and inexpensive summer coolers, popular in the rural parts of Maharashtra.The green leafy vegetable “Ambadi” is known by different names. Ambadi in Marathi, Roselle in English, and Gongura in Telugu. Ambadi belongs to the hibiscus family of plants The calyx of the flowers is used to make sharbat
AMBADI FLOWER SHARBAT Read More »
Mangoes’ existence is not from modern times but right from ancient times, they are present as mango leaves were used even during the Vedic period. So, for thousands of years, our ancestors were literally using every part of the mango tree. The bark, stems, fruits, and flowers are used for different purposes and even have
“Mango is known as the King of Fruits” Read More »
Nolen Gur is available only during the winter season and has a very distinct and sweet flavor. Like sweetening agents are classified as sugar and jaggery which are processed from sugarcane, Khejur Gur is classified as Nolen Gur and Jiren. INGREDIENTS:1. BREAD2. OIL/ DESI GHEE FOR FRYING3. MILK4. NOLEN/PATALI GUR5. DRY FRUITS PROCEDURE: 1. Cut
Nolen Gur Shahi Tukda Read More »
Gul means “Flower” and Kand means ” Sweetness”.The Sun- Cooking of Rose petals with Mishri creates the most delicious delicacy called Gulkand. Gulkand was first curated by Persians using Damask Roses which has a very strong Rose aroma and which bloomed only twice a year. Because of this, it remained a unique delicacy. Nowadays, many
Gulkand- The Sun- Cooked Delicacy Read More »
During ancient times, honey was the only sweetening agent. Later came sugarcane. This was mostly consumed whenever anyone wanted to make sweets at their home But, people in the Eastern part of India consume another variety called “Date Palm Jaggery” or “Khejur Gur”. Nolen Gur is a unique product that is furthermore unique to Bengal. Nolen
Making of Date Palm Jaggery (Nolen Gur/ Patali Gur) Read More »
INGREDIENTS:1. 1.5 CUPS OF DESICCATED COCONUT2. 3/4TH CUP OF ALMOND MILK3. MISHRI 1 CUP4. 2TBSP OF DESI COW GHEE5. 3TBSP OF DESICCATED COCONUT POWDER FOR TOPPING PROCEDURE:1. Heat desi cow ghee in a deep pan and roast the dry coconut till golden color.2. Add freshly made warm almond milk and stir well.3. Mix it continuously