Misal pav is a typical Maharastrian recipe with hot rassa or gravy served on matkichi or mugachi usal and farsan, garnished with coriander leaves. It is served with more rassa in a bowl with chopped onions and lime pieces. So let’s see … Continue reading →
Sukha Chana/Chickpeas Dry Gravy Indian gravy is prepared out of tomatoes and coriander leaves with very less water. If you want it to be watery, then use more water. I prefer this to be dry and thick. Copyright secured by Digiprove © 2015 Pooja Nadkarni
Continue reading →https://youtu.be/XE7KjCsokt4 This Pineapple coconut curry also called Ansache Sasav is very famous in Goa(India) where we also prepare mango curry(Ghotache sasav) with the same ingredients as mentioned here . Anas or Ananas means Pineapple and sasav means you temper it … Continue reading →
Sprouted green gram(moong) is one of the power foods and if consumed regularly, then no need to worry about proteins, fibers and Vitamin B. It is a power source. If you can eat them raw, then it is the best … Continue reading →
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 →
dir=”ltr” style=”text-align: left;” 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 … Continue reading →
Pav Bhaji 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 … Continue reading →
