Chef Ruchika Jain

For fresh mango pulp, I have used Alphonso Mango

 

  Poha is a popular Indian Breakfast. Batata (Potato) Poha is a famous form of Poha but here I am making "Vegetable Poha" in my way by using more vegetables besides only potato.

  Kanji Bada is a delicacy from Rajasthan,which is also popular in many parts of north India. Kaanji Bada is an appetiser, which is mainly made from mustard seeds through the process of fermentation. It is served with the split Moong daal's fried ball which is called bada.

  TURMERIC TEA is one of the best refreshing drinks that help to boost your immunity. Turmeric comes from the turmeric root. The spice has been used for its medicinal, antioxidant, and anti-inflammatory properties for thousands of years.

  Sambhar is a popular dish of South Indian Cuisine. It is served with Dosa, Idli, Vada and Uttapam. People love to eat Sambar with rice also. This south Indian Cuisine is now very much popular all over India. Sambar is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is […]

 

  Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked.Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid […]

  Daal Dhokli is a regional cuisine of India, which is mostly popular in Rajasthan , Gujrat and some parts of Bihar, UP & Maharashtra. Daal dhokli is a lentil based food, which can be made in Arhar daal, green Moong dal or in mix daal(most popular in arhar daal). Basically Daal dhokli is a […]