I have tried to make traditional Chana recipe from Goa(India) here but with slight variation. Instead of using normal yellow chana what we use for chana bhaji or chana masala, I used chickpeas. Chickpeas are high in fiber and proteins … Continue reading →
Whole brown lentils are called as masoor in Goa. They are good source of proteins, good for digestion and lowers cholesterol levels. Below is the recipe for what we call masoor tondak in Goa. Its masoor in coconut gravy. Ingredients: … Continue reading →
This recipe was started in the 1850s in Mumbai which was mainly fast and affordable food for workers. It was later served at in many other restaurants all over Mumbai. Nowadaysm it is being sold on many hand carts on the … Continue reading →
