Amritsari Kulche are crisp flaky kulcha from Amritsar a city in Punjab . The flaky kulcha are made with a pastry dough and stuffed with various options . The kuchas are baked in tandoor finally finishing them off with a dollop of butter and a dash of chat masala . Amritsari Kulche is my first…
Koshimbir is another name for a salad .This Koshimbir belongs to Udupi Cuisine . The salad is high in protein and has a mix of raw lentils and veggies . The lentil used in this Koshimbir is yellow moong daal which needs to be soaked for a few hours . The lentil should be soft…
Bhungra Bateta is a street food from Saurashtra .Bhungra are fried pipes made from rice flour, just like fryums .Bateta are potatoes, cooked in a spicy garlic gravy. The combination of the two makes it a unique dish. The Saurashtra region covers many districts and this particular street food is popular in Rajkot ,…
Lagan ka Keema is a Parsi Special which is made with mutton , but here I have substituted it with soya granules . The soya keema has a very long list of ingredients but totally worth it . The dish is high in protein and I posted it with a complete Parsi Spread for the…
Quinoa, which is technically a seed, also packs a strong protein-punch.It often makes a great substitute for starchy rice and pasta, and you can cook it like an upma, use it in a salad and even toss some vegetables and cook it like a light, healthy pulao.It is perhaps one of the most perfect non…