In temples, they serve this without onions and garlic, as a special Buddhist dish. My husband didn't care for this type of legume, but when I came up with a super spicy version, it's become one of his favorites. Sometimes, he even eats it all up!!!Since the fried bread uses a lot of oil, as does the roux, you may not want to think about the amount of calories. But reducing the oil also will compromise the taste, so I recommend using the full 7 tablespoons of oil. Be sure to serve it piping hot.I recommend using the unsalted type of canned chickpeas. After opening the can, taste one chickpea to see how salty it is, and if it's strong, soak it in water, and reduce the amount of salt when making the roux.The chickpeas will absorb a lot of liquid when stewing, so be sure to keep your eye on the pot! Recipe by Guri

Cauliflower gravy for chapati

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It is a made for each other dish so yummy and healthy with natural ingredients

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Quick n easy recipe as well as yummy😋😋 #cookpad charity

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This is my entry for rice competition...Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish that originates from the Indian subcontinent though the exact origin of the dish is uncertain.biryani takes time and practice to make but is worth every bit of the effort.This is definitely a special occasion dish.Biryani has been and continues to be the favourite dish among Karachiites.It’s rare to find someone who doesn’t love the delectable blend of meat, rice, spices, and of course raita.

#myrecipe Seafood lovers comes this way when they look at it. Freshly chosen Prawns straight from the market added Indian spices to make flavoursome.