Aalu Shimla mirch ki Chatpati Sabzi

Tasty

#greenveg

#colourgreen

Cooking

#Tawacookingtaway par bht si deishes tiyar ki jati hain inn main sy ek aalu ki tikkiya hai jo main ziyada tar taway py fry karti hon.😊 dinner tym

#goldenapron #postno.20 jhatpat and chatpat

#goldenapron post 14 (No onion no garlic)

HealthyjuniorTesty n healthy

#khana

#goldenapron post 14

Aloo Kofta Curry is a delicious North-Indian recipe which is prepared with potatoes, cheese and spices. This vegetarian main dish is easy to cook and full of flavours. The spicy taste of the curry and creamy taste of the koftas will satiate your taste buds craving for a rich dish. Try this delectable dish on occasions lie pot luck, kitty parties, buffet or anniversaries

Easy time saving recipe

Chicken kosha is a lovely dish for each and everyone. It is a traditional dish today have it with rice or roti.

#mysterybox 1

#reststyle

A sweet converted into a savoury dish. Rasgulle ki sabzi. This recipe is close to my heart as it got me to meet my favourite Chef Kunal Kapur. He even tasted the sabzi made by me.#CookClick

#goldenapron# Post-15

#HFF#Healthyfoodflavours#monsoon_special#post2

#colorred Yummy tangy sabji in red gravy

#Protien food#Post 4#Date 19-07-18

#HealthyJunior

#goldenapron#post 18#jhatpat#post 5# meal 2

:-)

#reststyle#goldenapron16In summer's there is a lot of produce of jackfruit and raw Jackfruit curry is one of the main cuisines in the north though raw jackfruit /kathal is cooked all over india in different ways . Kathal is normally deep fried and then cooked in the gravy but here i have opted the healtheir option of pressure baking and cooking . It's not only tasty but also meaty at the same timeThe spices play an important role in the variation of flavours. In the north whole cumin and garam masala are the main spices used and in the yeast the kathal is cooked with panch phoran . Here i have used the combinatuon of the northen and eastern spices to cook . It is even said that kathal is cooked a day before and served the next day. The more it rests the more flavour is imparted. So very interesting !!