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Schezwan Sauce
The schezwan sauce is a sichuan pepper based spicy sauce used to make fried rice and noodles. The rich red colour is derived from the red chillies and the spiciness and pungent nature comes from the sichuan peppers. Originating in...
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Butter Chicken
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Butter chicken is possibly the MOST famous Indian dish in the world. A tomato gravy enriched with cream is cooked with chicken to create a sublime dish that leaves you licking your fingers. Fun history fact: The butter chicken is...
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Banana bread
Banana Bread
Bananas too ripe to eat are in-fact bananas PERFECT for bread! Bake some banana bread the next time you're planning on throwing that blackened bunch of ickiness. Nutrition Facts Servings: 12 Amount per serving Calories 212 % Daily Value* Total...
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Aloo Poha Tikki
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Aloo Poha, but snack-style! The recipe below teaches you how to make these tikkis from scratch, but you can also use leftover aloo poha to make them. The Vijay family believes in no-wastage, you can follow this from home too!...
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Khaman
A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming. Servings: 6 Amount per serving...
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Thalipeeth
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A Maharashtrian staple, this Indian flatbread contains a multitude of grains. It is made using wheat, rice, jowar (sorghum flour), bajra (pearl millet flour) and besan (chickpea flour). The result is a superbly nutritious meal that keeps you satiated for...
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Ragi Neer Dosa
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True to its name, neer dosa is made from a watery batter to create thin, lacey dosas. Rich in protein and iron, the addition of ragi makes this an ideal breakfast for the gym buffs. Ragi is rich in antioxidants...
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Palak Vegetable Momos
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From the regions of Sikkim and Darjeeling, we bring to you momos with a touch of green. Momos are steamed flour dumplings that are stuffed with a vegetable mixture and served with the traditional momo chutney. Servings: 4 Amount per serving...
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Methi Pulao
A healthy lunch with fresh methi leaves, fragrant spices and a dousing of paneer, your pulao just got an upgrade. You also save up on utensils by simply using one kadai for the whole recipe. Traditionally, pulaos use Basmati rice....
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Vada Pav
Mumbai’s pride, the vada pav is comprises of a batata (deep fried potato patty) served between pav (Indian dinner rolls) with a smattering of tamarind chutney, green chutney, and dry garlic chutney. Today, you can learn how to make the...
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