Recipes by briju (Page 7)
Rava DosaRava Dosa/ Rava Dosai is very popular South Indian Breakfast or Tiffin, is very easy and quick to make as compared to other Dosai's. Rava Dosa or Rava Dose is an Indian crepe of South India. It is a derivative of the popular Dosa. It is made with rava, especially Bombay rava- fine rava (ravai' in Tamil, 'ravva' in Telugu, 'rave' in… |
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KhandviToday i am going to take you to journey of making Khandvi in Gujarat and Surali Chya Vadya in Marathi is a famous Western India dish. It is made from chickpea flour, sour buttermilk, spices and is similar to savory swiss roll. The mixture is then cooked slowly, spread out thinly on sheet and cut, rolled into scroll shaped. It is said… |
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Eggless Pate Choux Pastry and Eggless Chocolate MousseThis months challenge at Gayatri's Baking Eggless Group is Pate Choux Pastry and Chocolate Mouse. Choux pastry, or pâte à choux (pronounced : [pat a su] is a light pastry dough used to make perfiteroles, croquembouches, eclairs, Frenchcrullers, beignets and gougeres. It contains only butter, water/ milk, flour and egg.When baking pate… |
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PestoPesto is a basil sauce that originated in the city of Genova in theLiguria region of northwest Italy.Italian purist insist that pesto can only be made using locally- grown Genoese basil, a small leafed variety with a delicate taste.The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to… |
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Spaghetti Pesto Alla GenoveseAn authentic Italian recipe for pasta and pesto - with plenty of basil, pine nuts and parmigiano. Pesto pasta is one of the most popular dishes in Liguria, Italy. What you find in many places just isn't the same as what you are going to see here. In my recipe "pesto" really means, what pesto alla genovese should be... and very easy to… |
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Methi na Dhebra મેથી ના ઢેબરાYummmm is what I can say about Dhebra. it is perfect tea time and travel snack. When I prepare Dhebras it reminds me of my mom and grand ma they used to make lovely dhebras for snacks and it used to vanish within minutes. They were the best cooks and everyone in family and our circle. When ever we use to go for picnic or travel they… |
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Mathura / Bumiya na PedaPeda, Pheda or Pera is a swet from the Indian subcontinet, usually prepared in thick, semi-soft peices. The main ingredients are khoa, sugar and traditional flavourings, including cardamom seeds and saffron. The colour varies from a creamy white to a caramel colourMathura Peda/ Bumiya na Peda is atraditional sweet made from milk. In… |
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Methi Papaya na Muthiya મેથી પપાયા ના મુઠીયાWe gujarati's love indulging ourselves in sweets, fried foods, mouth watering dishes and many more forms of snacks and one of them is Muthiya. Muthiya name is derived from the way it is made, from gripping action of the hand. You can say it is gujarati version of sausage. There are many variations of Mutiya i.e. they are steamed,… |
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Tomato Pappu–Andhra StylePagesTomato Pappu–Andhra StyleDal called as “Pappu” in telugu is a vital part of every day meal of Andhra households. The preparation of pappu varies from region to region. There are two ways to make pappu: in olden days they used to temper the dal and then cook in slow cooker till done, it used to take long time and taste yum and… |
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Kaju Pista RollIndia is land of diverse cultures, traditions and languages in all its myriad forms. Every now and then India celebrates festivals of all sorts that is why India is also called of Land of Festivals. We Indian don need any special occasion to celebrate i.e we celebrate everything from birth of a child, birthday of God and Goddesses,… |
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