Unlock the secret to a restaurant-quality Egg Masala with our step-by-step guide. First, we create a rich base by grinding onions, ginger, garlic, cashews, and more into a smooth paste. Then, a vibrant curd mixture infuses the gravy with aromatic…
You might have made chatpati corn in many ways, but you will really like this type of chatpati corn recipe. In this recipe, we have boiled and then cut the corn. However, you can also use boiled corn kernels. Do…
In Maharashtra, Thalipeeth is made in many different ways. Making thalipeeth is also very easy. Today, I am going to tell you how to make Paneer Thalipeeth. Try making Thalipeeth using the method written below, you will like it a…
Pithla is mostly made in Maharashtra. In different regions of Maharashtra, the method of making pithla varies. I am a Maharashtrian, and we make pithla at least once a week. Today, I am going to tell you how to make…
We make many types of pakodas during the rainy season. We enjoy eating onion pakoda, and they taste especially delicious during the monsoon. Today, I am going to show you how to make crispy white onion pakoda. You will really…
Make a quick 10 to 15-minute potato sabzi for tiffin. This sabzi is very easy to make and gets ready quickly with a few ingredients available at home. Do try it, you will like it a lot. Instant Tiffin Potato…
New method for making dry sprouted moth bean sabzi (Sukhi Bhaji). First cook the sprouted moth beans and then make the dry sabzi, the taste will be completely new. This recipe is very easy to make and is a perfect…
We make eggplant in many ways. This is one such type – spicy masaledar brinjal. Making spicy masaledar brinjal is very easy. You will really like the taste of this recipe. You can also take this masaledar brinjal for tiffin.…
If you were to ask me which is a quick Bhaji (Sabzi) to make, I would answer Methi Chi Bhaji (fenugreek leaves vegetable) every time. I can make Methi Chi Bhaji in many ways, and I will share all those…
Pithla is a very old and traditional recipe made in Maharashtra. You can experience its perfect taste only in Maharashtra, and I am a Maharashtrian. I am from the Satara region. We have been eating Pithla since childhood. It is…