Hello all! Who doesn’t love a tall sweet glass of chilled falooda to make a hot day more bearable? Check out this amazingly simple yet absolutely smashing desert recipe for the quintessential Indian falooda.

Preparation Time: 5 minutes

Cooking Time: 7 minutes

Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 500 ml
  • Sabja/ Basil seeds: 1/3 cup
  • Vermicelli: 1 cup
  • Rose syrup: 2 tbsp
  • Kesar/ Saffron: 3/4 strands
  • Water: 2 tbsp

For the garnish;

  • Chopped pistachios: 4/5
  • Chopped almonds: 4/5
  • Chopped Cashews: 4/5
  • Raisins, whole: 4/5

METHOD:

Come make along with us..

Boil milk on a stove and stir occasionally. You will notice the milk rises and becomes foamy. At this point let it simmer on a low flame for about 1\2 a minute. Add soaked vermicelli and half of the sabja seeds. Stir the concoction and take it off the heat.

Let the milk mixture cool down and chill for a bit.

Rose Falooda

In a tall glass, put in about a tablespoon of rose syrup. Then carefully add the milk and vermicelli. Top off with a little bit of rose syrup, chopped pistachios, almonds, raisins and cashew nuts.

Finally spoon in a little bit of soaked sabja seeds.

Kesar/Saffron Falooda

Mix sugar and dissolve saffron in 2 Tbsp of water to make syrup for falooda. In a tall glass add in a handful of chopped dry fruits to it.

Pour in half of this syrup in a tall glass and then fill it with milk and vermicelli again to the brim. Put the rest of the saffron syrup on top of it and then top off with various dry fruits.

Add sabja seeds on top.

You are done!

This delicacy is best served chilled.


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World Food Day: How To Minimise Food Wastage

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

Know your Mushrooms

Mushrooms are fungi that we consumer in so many delicious recipes. Know what mushrooms are good to consume and how to identify rotten mushrooms. Follow the link for more information…

Top Foods To Battle Them Rainy Blues

Know what to eat during which season and stay healthy all year round. Our bodies acclimatise internally during every natural season, to help our bodies adjust to the change more optimally it is important to consume fresh and seasonal produce, read more…

Golden yellow cottage cheese nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This palak paneer recipe is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

INGREDIENTS:

  • Oil: 2 tbsp
  • Cumin seeds: 1 tsp
  • Onion paste: 2 tbsp
  • Cottage cheese, cube cut: 250 g
  • Ginger + Garlic Paste: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 and a half tsp
  • Red Chilli powder: 1 tsp or as per taste
  • Garam masala: 1 tsp
  • Cream: 1 and a half tbsp
  • Salt to taste
  • Dried Fenugreek / Kasturi Methi, crushed: 1 tbsp

For the puree

  • Spinach, blanched: 250 g
  • Fresh coriander: 150 g
  • Green chillies: 3

For the garnish

Cream and Extra Virgin Olive Oil

METHOD:

Cook along with us..

Preparation

Chop a medium onion and blend it into a paste, keep aside for the tadka later.

Roughly cut spinach, and blanch it in boiling water for less than a minute. Drain the contents and blend it along with the fresh coriander and green chillies into a lush green paste.

Pro Tip: Oil separated in the saucepan is an indication that the powdered spices and the base (onion and ginger garlic paste) has cooked through completely.

To Cook

Heat oil in a saucepan and sprinkle cumin seeds into it. Wait till the cumin seeds start sizzling before you add the onion paste, cook the paste until the colour changes to a light brown or beige.

Add ginger and garlic paste to the saucepan and cook it for another 2-3 minutes.

Now add the turmeric powder, coriander powder and red chilli powder and stir until everything is combined, cover and cook for 3-4 minutes on a low heat to ensure the powdered spices are cooked through.

Add water if the masala is looking dry. You can add water as and when required, just make sure you add a little at a time.

When you see the oil separated, add the spinach puree, garam masala, cream and salt; combine all the ingredients well in the saucepan.

Bring to boil at low to medium heat and add the cubed cottage cheese, allow to simmer for a further 4-5 minutes to allow the paneer to soak up all the flavours in the sauce.

Add crushed dried fenugreek on top and give it one last good stir and turn the heat off.

To serve drizzle with cream and extra virgin olive oil accompanied with hot parathas and/or steam rice.


Green does not have to be boring, try this recipe to be sure…


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Here comes the rain Cuisine Canvas

HERE COMES THE RAIN!

Our body automatically internally adjusts to the external changes in the weather. This call’s for an adjustment to our diets seasonally to help our bodies accommodate these changes with ease. Read more to find out what you should and shouldn’t eat..

Chicken Kacchi Biryani Cuisine Canvas

Chicken Kacchi Biryani In Earthen Pot

This is a scrumptious and wholesome recipe that brings the best of both worlds together, the succulent chicken made along with fragrant savoury basmati rice. Read more for the complete recipe…

Mutton Kheema Roll with Cheese Cuisine Canvas

Mutton Kheema Rolls with Cheese

You’ve heard of the Kheema Samosa. Now try the Kheema Roll, this recipe is made by compactly rolling the spiced minced meat around cheese and deep fried to golden perfection. Read more…

Chole or Chickpeas are not only filling but also a great food for times of emergencies, it is easily available, a little can feed many, It can be stocked for months if kept in a cool dry place and to top it all it is very nutritious and crazy delicious as well as super versatile.

Masala chole is a basic recipe that can be devoured with naans or jeera rice, and can be prepared with the staples that are usually present in any Indian kitchen. This is a latpata kind of a recipe, but you can transform it into a gravy too. Instructions, tips and tricks are below.

Preparation Time: Overnight

Cooking Time: 30 Minutes

Serves: 4

INGREDIENTS:

  • Chole: 500 g
  • Water for boiling the chole/chickpeas: 1 litre
  • Oil: 2 tbsp
  • Onion, chopped: 1 cup
  • Bay leaves: 1-2 whole
  • Ginger and garlic paste: 1 tbsp
  • Cumin powder: 1 tsp
  • Turmeric: 1/2 tsp
  • Chilli powder: 1 tsp
  • Coriander powder: 2 tsp
  • Garam masala: 1 tsp
  • Tomatoes chopped: 1 cup
  • Green chillies, chopped: 2-3
  • Yogurt: 2 tbsp
  • Salt to taste

For Garnish

  • Chaat Masala: 1 tsp
  • Fresh Coriander, chopped: 2 tbsp

METHOD:

Soak the chole/chickpeas in water overnight.

The next day Pressure cook the chole/chickpeas with enough water, so that the beans are submerged. Cook for 15-20 minutes on medium flame, upto 4-5 whistles. Drain the chole/chickpeas and keep the stock and the peas aside in two separate bowls.

Check to see if the chole/chickpeas are cooked completely by squeezing a bean between your thumb and forefinger, the bean should come apart between your fingers and you should not feel a hard grain inside whatsoever.

In a saucepan heat oil on a medium flame and add the bay leaves and chopped onions. Cook until the onions caramelize and are a little brown on the edges.

This is when you should add the ginger and garlic paste and cook for 2-3 minutes until the colour darkens a little bit.

Follow up with all the powdered masalas (turmeric, cumin*, coriander, red chilli and garam masala) and cook for a further 3-4 minutes or until you see the oil starts to separate.

Cumin powder can be replaced with cumin seeds. The seeds can be added along with the bay leaf in step one. Additionally cumin seeds can also be grinded into a dry powder and stored for use.

Now add the chopped tomatoes and green chillies, cover and cook them for 2-4 minutes until the tomatoes become soft and are easily dissolved in the masala.

When oil pockets appear in the saucepan, it is a good time to add the chole/chickpeas along with the salt and mix well to ensure each bean is coated all over with masala. Cook for 5-6 minutes to ensure that the flavours of the masalas are soaked by the chickpeas.

Add the yogurt now and stir well to incorporate it completely into the masalas and the chickpeas. Cover and cook for 2 minutes more.

Optional – Add the chickpea stock to the saucepan for the curry, add water if you want more curry. Reduce the curry by an inch in the saucepan by lowering the heat and allowing everything to slow cook. Cover and cook for 10-15 minutes, while stirring occasionally.

You will know the masala chole are ready when the aroma wafts through the kitchen. As a final touch sprinkle chaat masala on top and serve with chopped coriander.

Taste the masala chickpea to check for seasoning.

Masala Chole is served best with naans topped with ghee or puris and jeera rice.


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Today let’s make Kulcha, a soft yet hard white flatbread that tastes scrumptious coupled with curries and lentils. A winter must-have, we crave this bread as is or sometimes accompanied with meat curries.

  • Preparation Time: 10 Minutes
  • Resting/Preheating time: 20 minutes
  • Cooking Time: 10 Minutes
  • Serves: 2-3

INGREDIENTS:

  • Refined flour: 450 g
  • Sugar: 45 g
  • Oil: 70 ml
  • Salt: As required
  • Water: 200 ml
  • Green Chilli, chopped: 1

METHOD:

Dump the flour on a clean flat surface and create a well in the middle.

Add sugar and oil to the centre of the well; sprinkle salt on the sides of the flour.

Mix oil and sugar within the confines of the flour walls until it forms a slurry texture.

Now, slowly and steadily start incorporating a little bit of flour at a time with the oil-water puddle. Add water a dribble at a time to ensure that everything mixes well in the dough.

Stretch and pull the dough to make sure that the elasticity of the dough is uniform throughout.

Shape the dough into a ball and coat it with a few drops of oil to make sure it remains moist and fresh. Rest this ball in a bowl covered with a damp cloth for 15 minutes.

Meanwhile, preheat the oven for 20 minutes at 180-degree celsius.

Fifteen minutes later, cut the dough into small palm-sized balls.

Dust the floor with some flour and roll out a palm-sized ball into a thick flat disc and press one or two pieces of chopped chillies on it right in the centre.

Spray/ brush oil on a baking tray to ensure that the kulcha doesn’t stick to it while baking.

Place the tray in the oven and bake for 10 minutes at 180-degree celsius until the bread is cooked and golden amber bubbles have popped on the bread surface.

Serve hot with a spicy curry or hot dal to make a bleak winter evening feel cozy.


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Palak Paneer Cuisine Canvas

Palak Paneer | Cottage Cheese In Spinach Puree

Golden yellow paneer nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This cottage cheese dish made in fresh spinach puree is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Bowl of chana masala with flatbread Cuisine Canvas

Masala Chole (Chickpeas)

Masala chole/chickpeas is a quarantine friendly recipe, you only need to staples in your kitchen to prepare this dish. Chole aka Chickpeas is a superfood, this simple beige coloured bean is very prominent in asia and in India is it devoured in a variety of manner.

Golden Temple, Amritsar Cuisine Canvas

Baisakhi And The Tradition Of Langar

Get an understanding of what the festival of Baisakhi/Vaisakhi is and how it is celebrated. While also getting an insight into the Langars, the community kitchen operated at every Gurudwara, open to all religions and communities.

Eggs Sunny Side Up

Make the perfect Sunny Side Up egg, with the absolute very basic of ingredients. Such a filling and delicious recipe, yet oh so simple method cannot be found in all the realms. Read on for more…

Sheera | Gudi Padwa Special | Cuisine Canvas

Sheera | Gudi Padwa Special

Sheera is a savoury and sweet desert than can be whipped up in about 10 minutes with very basic ingredients to bring in the traditional Marathi New Year.

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We are presenting a simple potato wedges recipe attuned to the Indian palette with some basic staple spices that will be easily available in your kitchen.

  • Preparation Time: 10 Minutes
  • Baking Time: 20 Minutes
  • Serves: 3-4

INGREDIENTS:

  • Potatoes, medium size: 4 to 5
  • Oil: 2 Tbsp
  • Garlic Cloves, with skin: 5 to 6
  • Coriander powder: 1 tsp
  • Chilli powder: As per taste
  • Salt: As per taste

For Garnish

  • Cheese, grated, of your choice

METHOD:

Preheat the oven at 250 degree Celsius for 15 minutes.

Cut the medium sized potatoes into wedges.

Season the wedges with oil, garlic cloves, salt, coriander powder and chilli powder and mis well as shown in the video.

Reduce the temperature of the oven to 200 degree Celsius.

Place the seasoned potato wedges on a baking tray and into the oven for 10-15 minutes. Keep checking from time to time to make sure your wedges don’t get overcooked.

Top with grated cheese and serve hot with dips.

If you do not have an oven, then the seasoned potato wedges can be cooked on a frying pan just as easily.


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Wishing you all a very Happy Marathi New Year! Gudi Padwa is a day where the family gets together in Maharashtra, and celebrates the beginning of the traditional new year.

On this day in most maharashtrian households a traditional marathi thali along with something traditionally sweet such as kheer, til gud or puran poli is prepared.

Sheera is savoury yet sweet and it can be served as dessert or a tea time snack.

  • Preparation Time: 5 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 3-4

INGREDIENTS:

  • Ghee / Clarified Butter: 1 Tbsp
  • Rawa: 1 cup
  • Assorted Dry Fruits: 1/2 cup
  • Sugar: 2 Tbsp
  • Green Cardamom seed, powder: 1 tsp
  • Milk: 150 ml
  • Water: 150 ml

METHOD:

In a saucepan, heat a tablespoon of ghee / clarified butter and add rawa.

Roast the rawa to a golden colour on medium heat for 1-2 minutes.

Add sugar and the assorted dry fruits to the saucepan and mix well before adding the cardamom powder.

To this add the milk and stir well, until the milk is absorbed by the rawa.

Furthermore, add water and stir well, cover and cook on low heat for 10 minutes.

Cool to room temperature before serving.


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With Summer around the corner and the country under lockdown. Change of seasons almost always results in a viral fever or common cold. During the times of global apprehension surrounding Coronavirus it seems important to take every precaution to avoid, even the common cold. 

Since in India we share our homes with our parents, grandparents, children, siblings and their spouses etc., we need to not only take care of ourselves but also of our immediate family members.  

In such a scenario we have just the solution to help you practice a nutritious intake that strengthens the immune system for all the family members.

This ‘magic drink’ has all the properties that can help build better immunity and provide relief from most flu related ailments such as the common cold, cough and fever

Believe it or not healthy lockdowns can be a thing with this recipe passed down by generations, a recipe as effective as it is timeless.

This ‘magic drink’ has all the properties that can help build better immunity and provide relief from most flu related ailments such as the common cold, cough and fever. It has many names amongst different households like – kadha, kahwa, qaawaa etc.

  • Preparation Time: 5 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 1-2

INGREDIENTS:

  • Water: 2 Glasses or 500 ml
  • Tulsi / Basil leaves, whole: 6-7
  • Ginger / Adrak, grated: 1 tsp
  • Salt: A pinch
  • Turmeric / Haldi powder: 1 tsp
  • Cinnamon stick / Dalchini: 1 to 2 inch
  • Carom / Ajwain: 1 tsp

Optional 

  • Lemongrass: As required
  • Black Pepper , whole or powdered: 3-4 or 1 tsp 

Before serving, optional 

  • Lemon juice: 1-2 tsp
  • Honey: 1-2 tsp

METHOD:

In a saucepan add all the ingredients and bring to boil two to three times. 

You will see the colour transform to a deep dark brown and the kitchen will start resonating with the aroma of all the wonderful spices and ingredients.

Strain the Kadha aka Kahwa aka Qaawa into a mug and serve to the ailing family member or just simply enjoy it as a replacement to tea or coffee.

Pro Tip: Once you are confident in your skills you can adjust the quantity of the spices and ingredients as per the preferred taste of the recipient.


Let us know how you make your Kahwa…


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GOOD FOOD, GREAT EYESIGHT Cuisine Canvas

Good Food, Great Eyesight

Eyes, we use them all day everyday. It’s important to know what food items are good for our eyes so that we are better informed to take care of them.

Ginger and lemons Cuisine Canvas

Ginger & Its Many Health Benefits

Ginger is a magical root that has the capacity to transform any dish into a masterpiece. Do not be fooled by Ginger’s looks, it’s health benefits hugely outweigh it’s appearance.

This week we are going to elevate your paneer / cottage cheese game with our very special ‘Paneer Dilruba’, literally translated to ‘Cottage Cheese Darling’.

This dish is made with roasting tomatoes and cashews together to form a yummy rich gravy which is infused with spices add to the richness of the soft cheese cubes.

  • Preparation Time: 10 Minutes
  • Cooking Time: 20 Minutes
  • Serves: 3-4

INGREDIENTS:

  • Paneer: 250 g
  • Oil: 2 Tbsp
  • Cashew nuts: 1/2 cup
  • Tomato, rough cut: 1
  • Cumin seeds: 1 tsp
  • Cloves: 1/2 tsp
  • Onion, finely chopped: 1/2 cup
  • Ginger + Garlic paste: 1 Tbsp
  • Turmeric powder: 1/2 tsp
  • Red Chilli powder: As per taste
  • Coriander powder: 1 tsp
  • Garam masala: 1/2 tsp
  • Milk + Water, equal portions: 1 cup
  • Salt to taste
  • Cream: 2 tbsp
  • *Water: As needed

For Garnish

  • Fresh Coriander, chopped: 2 Tbsp

METHOD:

Let’s make it together…
Preparation

Roast the cashews and the tomatoes with a little bit of oil in a frying pan until the tomatoes start to sweat. Do this for 3-4 minutes on a medium flame.

Allow the roasted cashews and tomatoes to cool before transferring the contents to a blender.

Blend the cashews and tomatoes into a fine orange paste*

*Add water is small quantities as needed.

For the Curry/Sauce

Heat oil in a saucepan and add the cumin seeds. Wait for the cumin seeds to start sizzling before adding cloves to the pan, cook the spices for a minute before adding the chopped onions.

Cook the chopped onions along with the cumin seeds and cloves until the onions are translucent.

Add the ginger and garlic paste to the pan and allow to cook for another minute or two before adding the roasted cashew nuts and tomato paste to the pan.

Mix the contents of the pan well and cook* for 2-3 minutes at a medium to low flame or until you see the oil floating on the surface of the pan.

The oil on the surface indicates that the paste mixture is cooked and now you can season it with spices., add the turmeric powder, red chilli powder, coriander powder and garam masala to the pan and stir well. Further cook for another 2-3 minutes for the dried masalas to be cooked through completely.

In a bowl, measure half a cup of water and half a cup of milk together. Pour this combination into the saucepan and simmer on a low flame until small bubbles form on the surface.

Add the paneer / cottage cheese to the pan and stir well to ensure that cubes are completely covered with the sauce.

Sprinkle salt to taste and cream and cook the contents on a low flame for 2-3 minutes more.

Garnish with fresh coriander and serve with butter naans and jeera rice.

*Water can be added as and when needed if you find that the sauce is sticking to the bottom of the pan. It can also be used to moderate the consistency of the sauce to your liking.


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Strawberies Cuisine Canvas

Strawberries Heist

Red and ripe berries with seeds on the outside are amazing on their own, cooked or dried. Rich in vitamin C and low caloric count make them a popular and healthy choice. Know about them in detail here!

Moong Dal Vada Cuisine Canvas

Moong Dal Vada | Green Lentils Fritters

Crispy golden deep fried vegan and vegetarian goodies are perfect as a snack or a appetiser. They go especially well with a cool beverage on the side and refreshing mint chutney as an accompaniment.

This weekend try the Mango and Kesar Kulfi, the goodness of the mango in a cool kulfi with the richness of kesar. This cool dessert will surely help you cope in this hot and humid weather.

  • Preparation Time: Overnight
  • Cooking Time: 20 Minutes
  • Serves: 5-6

INGREDIENTS:

For the Rabdi

  • Milk: 500 ml
  • Condensed milk: 100 ml
  • Sugar: 1 Tbsp

For the Mango and Kesar pulp

  • Mango, puree: 1 Cup
  • Milk, warm: 1/2 Cup
  • Kesar / Saffron: 4/5 strands

METHOD:

In an earthenware saucepan over low flame, heat milk, while continuously stirring.

Add condensed milk and sugar to the saucepan and continue heating the milk. You will notice that the milk will start to become thick and start sticking to the side of the pan.

Continue the stirring over low flame until the milk and condensed milk mixture transforms into a thick lumpy slightly golden mass knows as the Rabdi. Turn the heat off and let the rabdi cool on the side while you make the mango and kesar pulp.

Peel the mango and remove the pulp. Blend the pulp into a fine puree, keep aside and prepare the kesar milk.

For the kesar milk, take warm milk in a small bowl and add the strands of kesar to it. Mix well with a spoon, you will observe that the colour of the milk will start taking a yellow tinge. Add this bowl of kesar flavoured milk to the mango pulp and blend well with a spoon.

In a large bowl, mix together the rabdi and the mango and kesar milk to form the kulfi mixture.

Line a kulfi mould with baking paper or butter paper and spoon the kulfi mixture into the moulds and freeze overnight.

Remove from the mould just before consuming.


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International Women's Day 2020 Cuisine Canvas

Happy International Women’s Day

Happy International Women’s day, featured here are all the exemplary women who showed the courage to get in front of the camera and tell us their story. Come join us in celebrating them and many more extraordinary women like them.

Doodh Na Puff Nimish

Doodh Na Puff | Nimish

A frothy and light milk based dessert, it is decadent on the tongue with the creaminess of the foamy milk and rich with the toppings of sliced pistachios and cardamom powder.

Enjoy it best with a plate full of hot/ crispy fried Moong Dal Vadas on this Holi, these are the perfect finger food to be served up hot for your guests, especially when they are rejoicing and participating in the festival.

These golden balls are best served with mint chutney, accompanied by a cool refreshing drink on the side.

  • Preparation Time: 1 hour or Overnight
  • Cooking Time: 15 Minutes
  • Serves: 4-5

INGREDIENTS:

  • Moong Dal/Green lentils, Soaked and Grounded: 2 Cups
  • Onion, finely chopped: 1 Cup
  • Green Chillies, finely chopped: As per taste
  • Ginger-garlic paste: 1and1/2 Tsp
  • Curry Leaves: 12-13 Leaves
  • Ajwain Seeds: 1/2 Tsp
  • Coriander Leaves, finely chopped: 2 – 3 Tsp
  • Turmeric Powder: 1/2 Tsp
  • Red Chilli Powder: 1/2 Tsp
  • Coriander Powder: 1/2 Tsp
  • Jeera/ Cumin Powder: 1/2 tsp
  • Salt: As needed

METHOD:

Soak two cups of moong dal for one hour or preferably overnight.

Grind dal to form a textured/coarse/grainy paste. *If the dal doesn’t grind properly in your mixer/ blender add a little bit of water during the process.

Add all the ingredients to your grounded dal batter and mix well.

Heat oil on a low flame.

Make soft balls of the prepared batter and directly dunk them in the hot oil.

Deep fry till the vada/ moong dal balls are golden-brown and completely cooked.

Serve with fried green chillies and mint chutney.

This finger food is best enjoyed when served hot.


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Organic-food

Organic…Really?

How do we know that the produce we buy at our local shopping malls is truly organic? It is best to make an informed decision about what we buy and where we buy it from.