Mutton Keema slow cooked with freshly choppe fenugreek leaves and green pea is a typical winter delicacy that is cooked in my house almost every weekend. The mutton keema along with some fried potatoes and methi matar gives an amzing flavor and texture to the dish. It not just increases the volume but also gives a bite to the dish. Teamed up with hot chapatis/rumali rotis or just plain white rice, Keema Methi Aloo Matar is a must have in winters. If you liked this recipe, please drop in your feedback in comments below. Thanks for stopping by!
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The most popular street snacks around various states in India. Commonly known as Aloo Bada or Batata Vada is eaten mostly in breakfast with firey red hot chutney or sandwiched between a big ladi pav to make vada pav which itself is the staple Mumbai snack If you liked this recipe, try making it at home and share your feedback with me in comments below 🙂
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Singhara aka water caltrop also comes as a fruit as well as flour. Gluten free flour is mostly used during fasts and Hindu festivals in India. The flour can be ghee roasted and used to make sweet fudge and can be stored for some days in refrigerator.
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Have ypu ever tried making something using the banana flowers..? Normally we make bhaji or sabzi out of it in Bengali cuisine known as Mocha. Are you searching for some unique snack option for you fussy kid or your esteemed guests..? Then you search ends here, presenting Banana Blossom Cutlets. Yes you heard them right, crunchy, low fat cutlets made with banana blossom is the seasons most amazing snack.
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