Handvo is a Gujarati delicacy and I have already shared a recipe with millet. But this one is completely different from the previous one. This recipe comes from my friend Harsha Sangrajka who is an excellent baker by profession. Thanks Harsha for sharing such a wonderful Upvas delicacy.
Biriyani is an emotion in India! The Mughals mixed the rice and meat/vegetables with Indian spices. It is generally prepared by layering the ingredients and sealing the pot and cooked on slow fire. Try this completely new version of noodles as biriyani!
Khichdi is a simple wholesome food prepared in most parts of India. This is a complete wholesome meal as it has right quantity of carbs, protein, fibre, fat and other micro nutrients.
Gongura pacchadi or thokku is a fantastic recipe from Andhra cuisine. Gongura Leaves are a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition. It is also an excellent source of vitamins like vitamin A, vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B9 (folic acid) and vitamin C. They are rich in essential minerals like calcium, potassium, phosphorus, magnesium and iron. Try this easy pulav recipe with Gongura thokku/pickles/pachadi .
Betel leaf/Vetrilai/Paan ka patta has many curative and healing benefits. These leaves contain powerful antioxidant and anti-inflammatory compounds. They help in proper digestion of the food. I have already posted betel leaf rasam rice recipe using these leaves. This rice variety gets ready within 10 minutes.
