Adige Maadi Kali

OTTU SHAVIGE / CHOMAYI : This one is a sure shot winner in any function. After all the celebrations, people remember only ottu shavige...they surely discuss how good or how bad they made it. I learnt this particular recipe from my very dear friend Sharvari, who is a sanketi. This dish is an exceptional part of Sanketi cuisine. Normally sanketis are very possessive about their ottu shavige or chomayi..as they lovingly call it and they never share their secret recipe; but my friend was kind enough to teach me this wonderful recipe. Once I had tried making shavige, but the dough became so hard that it refused to come out of the pressing machine! After many such disasters, my friend came to my rescue. She taught me the way of making shavige wholeheartedly. I am hereby thankful to my friend for this. This is a sunday special in my house where me and my family come together to make this. Similarly, take help from your family and they will also enjoy making "Ottu shavige"

I used to wonder how these sweets are made. I used to watch doodhwalas in the bylanes of Kolkata carrying big vessels full of fresh milk, then boiling in big kadhais to make mouth watering mishtis. The whole area would look like a scene from Tagore's poems. Am i sounding too poetic? Yes, the very mention of Kolkata and its sweets make me feel nostalgic. There is no match to a sweet made in Kolkata. Is it because of the chulha, or the milk? Or the earthern vessels they use? It's really difficult to decide. Whatever it is, it's a treat to make and enjoy milk based sweets. They are easy to prepare with less ingredients and more patience of course; You will get milk cakes in almost all sweet shops. But there's nothing like home made ones. Believe me, it is pretty easy to make and...i know, you all love Milk cakes. When my sister was small, she used to eat only milk cakes. This is her favourite sweet, she does not enjoy very sugary sweets. There are many people like he

Gobhi parantha is one of the most loved paranthas. Every household has a different recipe of paranthas. This particular recipe is my favourite and it has been improved over the years. As many people say, paranthas don't have to be fat and greasy. You can make them  according to your choice. Many people don't eat cauliflowers because of various reasons; may be because it is difficult to clean, store..blah blah blah! If you clean them properly and have it in the season, it is good. If you are not fond of them, you can always replace it with cabbage. You can enjoy with mint chutney or dry fruits chutney, curd or just with a dollop of butter. I have given the recipe of mint chutney in my earlier recipe,"Chinese Bhel" I will show you the recipe of dry fruits chutney. Please do share your valuable feed back and suggestions. Happy cooking! Ingredients: For paranthas 1. Whole wheat flour: 2 cups 2. Cauliflower: one big sized 3. Onions: 2 nos 4. Green chillie

Hi friends! We make various recipes using pumpkins. We make soups, gravies, sambhar and even halwas. Today i am going to show you one unusual recipe using pumpkin i.e, Thepla or you can call it masala chapati also. You people are very smart and know the health benefits of pumpkins. Believe me, this one of the healthiest and tastiest pumpkin recipes. This is very easy to make and ideal for lunch boxes and picnics. You don't have to make any accompaniments with this. You can serve with pickles, curds or just a dollop of butter or ghee. So, your tomorrow's lunch box recipe is fixed. Your kids will definitely love them. Happy cooking guys!! Ingredients: 1. Pumpkin: 250 gms 2. Onions: 3 nos. 3. Coriander leaves: one bunch 4. Red chilli powder: 2 tsp or according to your taste. 5. Fennel seeds: 1 tsp 6. Cumin seeds: 1 tsp 7. Oil: 2-3 tbsps. 8. Salt to taste. 9. Wheat flour: 3 cups. Preparation: Peel the skin and roughly chop the pumpkins. Chop the onions. Finely