This is an ancient, no onion garlic recipe from temple kitchens of Ayodhya ji. It is an auspicious dish and very well known in Uttar Pradesh. Just rice, potatoes, cauliflower and peas cooked to perfection with spices and Mustard Oil!
Barnyard Millet, known as Sanwa or Jhangora in India, is a remarkable grain that is recognised on the global culinary stage but with many different names. This gluten-free, fiber-rich, and energy-packed cereal has been an integral part of Indian
Sev Poha embodies the principles of Ayurveda through its adaptability, balanced nutrition and ease of making! It is a must try if you are new to cooking!
My grandmother made this stir fry on a wood fire in a chulha for a winter lunch. The colours fascinated me as a child and I learnt the recipe just by watching her make this methi gajar panchratan Punjabi sabji.
Lucknow has been a part of Awadh from the time of Ram about 7500 years ago. The term Awadhi cuisine, was originally cuisine from Eastern UP, vegetarian, Vaishnav temple cuisine. During the reign of Nawabs in Lucknow, who came from Iran (Persia),
Some flowers are a great source of phytonutrients. Even those flowers that may be poisonous have some medicinal use. For example Kaner is poisonous if eaten, but a medicine for ear problems is made from it. There is a place for everything in
I make this winter treat when Amlaki or gooseberry and beetroot, both powerful immunity boosting foods are fresh and in plenty:)
