Hands up if you love mayo even better when it’s vegan and is full of cashews and garlicky goodness . Try our Vegan Cashew Mayo on your salads, sandwiches or as dip. This recipe has changed my life , and will change yours too ! This recipe is super easy to make and is ready in just 5 mins. Trust me this vegan mayo is way better than the regular one which is full of oil and preservatives. This Vegan Cashew Mayo us super delicious and creamy at the same time . Do give it a try and give us a feedback!💃😍💖
Ingredients:
●1/2 cup cashews , soaked ●1 small onion , roughly chopped ●3 garlic pods ●Juice of 1/2 lemon ●1/4 tsp black pepper ●2 tsp olive oil (optional) ●Salt to taste ●Water as required ●1 tbsp mustard seeds
Method:
◆In a mixer jar , add cashews which has to be soaked in water for atleast 4 hours.
◆Add onion, garlic , mustard seeds , lemon juice , black pepper, oil and water . Add water according to the consistency desire
◆Blend this into a smooth paste . Vegan Mayo is ready
Life is like a “Aloo Paratha” Need flour of values The stuffing of love Some masala of laughter Chutney of balanced anger Garnish with the butter of softness
No matter what day or what time it is , I would never say “No” to Aloo Paratha.
Do give it a shot . I’ll promise you’ll will fall in love with these yummy & delicious aloo parathas 💓💃😍
Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 5
Ingredients:
FOR DOUGH:
●2 cups whole wheat flour ●Water as required ●1 tsp salt ●2 tsp oil
FOR FILLING:
●2 large sized boiled potatoes ●1 inch ginger, grated ●3 garlic cloves , crushed ●2 green chillies, finely chopped ●1 tbsp fresh coriander leaves ●Salt to taste ●1/2 tsp carom seeds (ajwain) ●1 tsp garam masala ●1 tsp red chilli powder ●1 tsp turmeric powder ●1/4 mango powder ( aamchur powder ) ●1/2 dried fenugreek leaves (kasuri methi) ●1/2 tsp cumin powder ●1 medium sized chopped onion . ●Ghee for roasting ●Grated cheese for garnishing (optional)
Method:
Preparation Of Dough:
◆In a bowl , mix together whole wheat flour, oil and salt. Add water little by little and mix.
◆Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
◆Divide the dough into 4-6 equal parts.
For Stuffing:
◆To make the filling, mash the boiled potatoes and transfer to a bowl.
◆Add chopped coriander leaves , salt, carom seeds , chopped green chili, cumin powder, chat masala, garam masala, amchur powder , crushed garlic , grated ginger , chopped onions, kasuri methi , turmeric powder and red chili powder.
◆Mix till everything is well combined. The stuffing is now ready.
Making Of Aloo Paratha :
◆Take one of the dough balls and using your rolling pin roll it into a circle.
◆Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll.
◆Bring all the edges together and pinch to seal the edges.
◆Flatten the dough ball using your hands.
◆Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
◆Transfer the rolled paratha onto the hot tawa.
◆Cook the paratha from both sides . Apply ghee on the edges of the paratha.
◆Press with a spatula and cook the paratha till both sides have golden brown spots on them.
◆Repeat the same with the remaining dough balls.
◆Serve aloo paratha hot with chutney , pickle or yoghurt!
Here’s a simple version using ragi flour which is a great source of calcium , magnesium, iron and dietary fibre. I have specially used ragi as it is gluten -free flour. People generally develop inflammation and damage their intestinal tracts and other parts of the body when they eat food containing gluten . For detailed recipe check link in my bio . Do give it a try and let me know #goglutenfree 😍💃💓
Preparation Time : 15 mins
Cooking Time : 10 mins
Makes : 5 rotis
Ingredients:
●2/3 cup water ●2/3 cup Ragi (Nachni or Finger Millet) ●Pinch of salt ●2 tsp ghee ●1 tsp white sesame seeds (optional) ●1 tsp black sesame seeds (optional)
Method:
◆ In a pan, add water , pinch of salt and a teaspoon of ghee . Let it boil for atleast 1 minute
◆Once the water is bubbling hot , add ragi flour and mix it with the boiling water . Cover the pan with a lid and steam it on a low for 2 mins .
◆ Now, in a parat , add a teaspoon of ghee , white sesame seeds , black sesame seeds and steamed ragi flour in that . Give it good mix .Then begin to knead when the mixture is still hot.The dough should be soft enough.
◆Once you are able to form the dough, cover and let it rest for 10 minutes. Now , make medium sized balls from the dough.
◆Flatten the ball. Dust some ragi flour on the rolling board. Heat the roti tawa. The tawa has to be sufficiently hot to make soft rotis.
◆While tawa is getting hot, start rolling the dough ball into a flat round circle. Add more flour if required .
◆In case the dough starts sticking to the rolling pin, then sprinkle some flour on the roti evenly and continue to roll it.
◆Place the roti on the hot tawa. Keep the flame high. Roast the roti from both the sides . The roti needs to be partially cooked from both the sides. Some brown spots should be visible.
◆Now hold the roti with tongs and keep the roti directly on fire. Keep on moving the roti with tongs. Roast the edges as well. The roti will start to puff.
◆When the roti has puffed well, then turn and keep the other side on fire and roast roti for few seconds. Avoid burning the rotis and also don’t overdo the fire roasting as then these rotis become dense
◆Spread some ghee on the rotis. Applying ghee keep these nachni roti soft. Rotis made with this method is ideally served hot.
◆If you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket.
◆Serve ragi roti with any indian vegetable dish or dal of your choice.
Start your day with this tropical smoothie which will make you feel like you’re on an island🏝️🌸 You can enjoy this smoothie as a healthy snack at any time of the day! On top of that , papaya adds a creamy texture to this smoothie . So what are you waiting for ? Walk into your kitchen right away and try out this super healthy and delicious smoothie🍌😍💁
Total Time : 7 mins
Serves : 1
Ingredients:
●100 ml coconut milk or any plant based milk ●1 medium sized banana , peeled and sliced ●10 pieces of chopped papaya ●1 tbsp jaggery powder or honey or any sweetener ●5 strands of saffron ●7 ice cubes ● Mint leaves on top
Method:
◆ In a blender , add all the above ingredients and blend it all together . Make sure your smoothie is lump – free. ◆ Garnish your smoothie with mint leaves . Enjoy this healthy papaya smoothie as your morning breakfast!!
Learn how to make milk powder at home with just 2 ingredients 😍✨
Milk powder or dried milk is made by evaporating milk . It has a long self life than liquid milk and can be used for making cookies , ice -cream , sweets , cakes etc Try out this super easy and simple recipe at your home . This is far way better than store bought milk powder as it has no preservatives . Do give it a try 💁🥛
Preparation Time : 15 mins
Dehydrating Time : 12 hours OR 12 mins
Shelf Life : 1 year
Servings : 150 grams
Ingredients:
●1 litre skim milk ●1/3 cup granulated sugar
Method:
◆In a kadhai , pour 1 litre pasteurized milk . Once it comes to a boil , keep stirring in between to prevent milk from sticking the bottom of the container . Once the milk thickens , turn off the gas . This will take about 15 mins . For best results, try using skim milk.
◆Now, cool this milk solid / mawa on a plate or cloth . Dry this for atleast 12 – 14 hours (it may vary) . You can also use a dehydrator , oven or microwave convection.
FOR MICROWAVE CONVECTION / OVEN : ◆Break the milk solid into tiny pieces like flakes. Place the mava / milk solid in oven or microwave convection and preheat it at 200℃ for 10 – 12 mins .
◆Once the mawa / milk solid gets completely dry . Add the flakes in a chutney blender or mixer jar along with granulated sugar . Grind this well . Seive the milk powder . Make sure there is no moisture in it . ◆Store it in a cool and dark place (refrigerator) and you can use this upto a year.
When confused between Red and White sauce pasta , have Pink Sauce Pasta . Life is a combination of magic and pasta 🍝
Pasta is the one food I cant live without and now I can have this without any guilt as its Vegan and Gluten-Free. This Vegan Pink Sauce Pasta is super delicious and creamy . This recipe is simple , and easy to make. But guess what there is no ounce of cheese in it. Cold you belive that ? Try this and I challenge you all that you’ll forget the regular version of pasta which is full of cheese and unhealthy ingredients. Tag me on your st whenever you try it !!
Preparation Time : 20 mins + boiling time
Cooking Time : 45 mins
Serves: 2
Ingredients:
●1/2 cup potato (steamed) ●2/3 cup chopped cauliflower (steamed) ●1 cup Penne Pasta (Made from Quinoa) ●Salt to taste ●3 tbsp garlic paste ●3 tbsp oil ●1 tsp black pepper ●1.5 cup coconut milk ●1 large red capsicum (diced) ●50 grams broccoli (steamed & chopped) ●1/4 cup corn (boiled) ●1 medium sized carrot (diced) ●1 tsp red chilly powder ●2 onions (diced) ●1 medium size onion (finely chopped) ● 1 medium sized onion (diced) ●3 tsp oregano ●3 tsp chilli flakes ●1 tsp italian herbs ●1 tsp arrowroot powder (optional) ●Water as per requirement ●1 cup tomato puree (from 3-4 tomatoes)
Method:
HOW TO PERFECTLY BOIL PASTA :
◆ In a saucepan , add 3 cups of water . ◆ Once water comes to a boil, add pinch of salt , 3 to 4 drops of oil and penne pasta . ◆ Cook this for about 5 – 7 mins of high flame . Make sure you cook your pasta Al-dante . ◆ I have mentioned the amazon link of Gluten-free Pasta . Check below ⬇️
VEGAN WHITE SAUCE :
◆ In a mixer jar , add steamed potatoes and 1/2 cup coconut milk . Now blend it into a smooth paste . Make sure it’s lump -free. ◆ In the same mixer jar, add steamed cauliflower and 1/2 cup coconut milk. Blend it into a smooth paste . Make sure it’s lump -free ◆ Now heat the saucepan with oil . Add finely chopped garlic and saute for few seconds . ◆Post that , add the potato paste that you prepared. Let this cook on a low flame 2 mins. ◆ Add cauliflower paste and remaining coconut milk in the same saucepan . Let it cook for 2 more mins. ◆ Now, add black pepper , salt as per taste chilli flakes and oregano . Stir well and turn off the flame . Vegan White Sauce is ready now.
RED SAUCE :
◆ Heat the saucepan with oil . Add finely chopped garlic and saute it for few seconds. ◆ Now, add finely chopped onions . Cook this until it turns translucent . ◆ Add tomato puree and cook 5- 7 mins until you don’t find oil releasing from it . ◆ Once oil is released , add 1/8 cup of water , salt as per taste , oregano , red chilly powder and chilly flakes . Stir this well . ◆ To increase the thickness of red sauce , you can add corn starch and water mixture .
SAUTEING:
◆ Heat the saucepan with oil . Add finely chopped garlic and saute it for few seconds. ◆ Add the veggies (diced red capsicum , diced carrots , steamed broccoli , boiled corn and diced onions) , salt to taste and black pepper. Saute this for 3 to 4 mins . ◆ Once all the veggies are cooked well , turn off the gas.
MAKING OF PINK SAUCE PASTA:
◆ Mix red sauce and white sauce . Stir it well. ◆ Add cooked veggies and boiled pasta to pink sauce. Mix it well. ◆ Now, add black paper , oregano and chilli flakes, italian herbs and salt . Cook this for 2-3 mins. To decrease the thickness , you can add coconut milk . ◆ Serve hot and relish this delicious Vegan Pink Sauce Pasta without any guilt !!
If you’ve always wondered how to make fresh and soft paneer at home , then this is for you. Now no more need to depend on store -bought paneer❤️😍 This is super easy to make and is made with minimum ingredients. There’s nothing better than using fresh and homemade paneer in your recipes . Now make your Paneer by yourself . Enjoy this super soft Paneer in your favorite dishes 💁
Ingredients:
●2 litre whole milk ●2 tbsp vinegar
Method:
◆Add milk to a heavy bottom pan on medium heat. Full cream milk gives you a soft and creamier paneer ◆Let the milk come to a boil, stir often so that it doesn’t stick to the bottom of the pan. ◆Once the milk comes to a boil, turn off the heat and start adding vinegar (or lemon juice), little at a time. Stir it well . ◆After 5 mins, you will notice curdled milk .Drain the curdled milk into a muslin cloth. ◆Bring the ends of muslin cloth together and squeeze as much water as you can. ◆Now flatten the paneer (wrapped inside the muslin cloth) and place it in a air tight container which is square in shape . ◆Press the panner with your hand and give it a square shape . Then place a heavy object on top for it to set. I placed a square baking tin and mortar & pestle. Leave it undisturbed for 15 mins . ◆After 15 mins , deep freeze the paneer for atleast 1 or 2 hours . Make sure you deep freeze it in air tight container which is square in shape . ◆Once the paneer is set, remove it carefully from the muslin cloth and cut into cubes. Enjoy this paneer in any of your favorite recipes.
Worry less and eat Maggi more ✨ When you want to satisfy your craving , there is nothing better than our favorite Maggi😍
A bowl of tadka maggi is enough to cheer your mood ❤️😍 This is how I make my Maggi . Do give it a try and lemme know 💃
Preparation Time : 10 mins
Cooking Time : 15 mins
Serves: 2
Ingredients:
●1 tbsp ginger – garlic paste ●2 tbsp oil ●2 crushed green chillies ●2 packets Maggi ●1 tsp cumin powder ●1 tsp coriander powder ●1/4 tsp turmeric powder ●1 tsp red chill powder ●2 packet Maggi Masala ●1/2 cup chopped onion ●2 packets of Maggi masala ●1/4 cup chopped tomato ●Salt to taste ●2 cups of water or as per requirement ●1/2 cup chopped coriander leaves
Method:
◆Heat the pan with oil. Add ginger – garlic paste & crushed green chillies . Saute it for a minute. ◆Now , add chopped onion , tomato and all the spices i.e red chilly powder , cumin powder , turmeric powder and coriander powder. Cook this for about 2 – 3 mins. ◆Once veggies and all dry spices are cooked well, add 2 cups of water or as per your requirement. ◆Slice the Maggi into small parts and add it to the pan . ◆ Once maggie is cooked and is soft enough, add maggi masala and salt to taste . Give it a good mix and cook it for one more minute . Turn off the gas . ◆Now garnish your maggie with coriander leaves. Serve hot and relish this delicious maggi.
Life is like Nachos , you have to pour on it with best toppings 😍❤️
This is the perfect dish when there are arrival of guests in your house . This recipe will for sure give you some enhanced taste buds because this is definitely irresistible . It has perfect flavours and is best for those in between hunger pangs . Treat yourself with this delicious bowl loaded with veggies , where you won’t have to limit yourself . Do give it a shot and tag me in your stories whenever you try it out💃😇
Prepration Time : 10 mins
Cooking Time : 5 mins
Serves : 2
Ingredients:
●1 cup shredded cabbage ●1 small sized red capsicum (finely chopped) ●1 small sized green capsicum (finely chopped) ●1/2 yellow capsicum (finely chopped) ● 2 tsp ghee ● Pinch of salt ● 4 tsp red chilli sauce ●1 tsp soya sauce ● 4 tbsp tomato sauce ● 1/2 tsp white vinegar ● 1 tsp chat masala ● 1 cup Cornitos Nacho Crisp (Jalapeño Flavour) ● 1 cup Cornitos Nachos Crisp (Tomato Flavour) ● 1/4 cup Doritos Nacho Crisp ( Cheese Flavour) ● 1 tsp mixed herbs ● 1 tsp chilli flaxes ● 50 gram paneer (mini cubes) ● For Garnishing – 1 tbsp Mayonnaise (optional)
Method:
◆Heat the pan with ghee . Add shredded cabbage , finely chopped bell peppers and pinch of salt . Saute this for about 5 – 7 mins . ◆ Crush the Nacho Crisps with your hands . Check the below picture of crushed nachos crisps ⬇️
◆Now , in a mixing bowl – add crushed Nacho Crisps ( all 3 flavours) , sauteed veggies , soya sauce , red chilli sauce , tomato sauce , vinegar and chat masala . ◆Now add mini paneer cubes , mixed herbs , chilli flakes . Give it a good mix . ◆ Garnish it with mayonnaise and serve immediately .
I have mentioned the Amazon links of Nachos Crisps (all 3 flavours) . In case, you don’t have an idea from where to buy !!
WORLD COCONUT DAY ✨ Festive seasons are round the corners , but they won’t be the same this year. Food is the only thing that can lift up our mood during festivals when we are away from our loved ones 😍❤️
Coconut lovers in the house , raise your hands !! Every year Coconut Day is celebrated on 2 September to commemorate the foundation of Asian Pacific Coconut Community (APCC)
Celebrate the upcoming auspicious occasion with these delicious and yummy ladoos😋
Total Time : 20 mins
Serves : 24
CHOCOLATE COCONUT BALLS
Ingredients:
●1 tin of condensed milk ●2 tbsp chopped walnuts ●3 cups desiccated coconut ●3 tsp cocoa /cacao powder
Method:
◆In a mixing bowl, add condensed milk and desiccated coconut . Mix it well . Now, add cocoa powder and chopped walnuts . ◆Mix all the ingredients nicely . ◆Now , roll them into medium sized balls . Apply desiccated coconut on all the sides of the balls . ◆ Refrigerate this for atleast 1 hour . These chocolate balls stays fresh upto 2 weeks.
ROSE COCONUT BALLS
Serves: 24
Ingredients:
●1 tin of condensed milk ●2 tbsp cashew powder ●1 tsp cardamom powder ●3 tbsp rose syrup / Rooh afza ●1/2 tsp ghee ●3 cups desiccated coconut
Method :
◆In a mixing bowl , add desiccated coconut, rose syrup and condense milk . Mix it well ◆Now , add cardamom powder and cashew powder . Give it a good mix . ◆Rub your palm with ghee. Now, roll the mixture into medium size balls . ◆Apply desiccated coconut on all the sides of balls . Refrigerate for atleast 1 hour and these rose balls stays fresh upto 2 weeks.
COCONUT PAAN LADOOS
Serves : 24
Ingredients:
●1 tin of condensed milk ●20 betel leaves (paan ke patte) ●1/2 tsp ghee ●1/2 cup gulkand ●3 cups desiccated coconut
Method:
◆In a blender , add betel leaves and condense milk . Blend it all together . ◆In a mixing bowl , add desiccated coconut and the pann mixture that we prepared . Mix all this together . ◆Rub your palm with ghee. Now, roll the mixture into medium size balls . ◆Apply desiccated coconut on all the sides of balls . Refrigerate for atleast 1 hour and these rose balls stays fresh upto 2 weeks.
Shahi Pulav loaded with some colours , flavours and goodness. When we talk about comfort meals rice definitely makes it to top favorites ❤️ This pulav can be accomplished with raita , yoghurt or pickle . It’s so delicious and simple to pull off and quite a treat for paneer lovers . Hope you give it a shot , I promise you’ll love it.
Preparation Time :15 mins
Cooking Time : 20 mins
Serves: 4
Ingredients:
●3 cups cooked basmati rice ●1/4 tsp saffron strands (kesar) ●2 tbsp milk ●2 tbsp ghee ●3 cloves (laung) ●1 inch cinnamon stick (dalchini) ●3 cardamoms (elaichi) ●1/2 tsp black cumin (shahi jeera) or cumin seeds ●2 slit green chillies ●2 bay leaves (tejpatta) ●2 tsp ginger garlic paste ●1/2 cup chopped onion ●1 tsp red chilly powder (laal mirch) ●1/2 tsp turmeric powder (haldi) ●1 tsp garam masala (allspice) ●1/4 cup diced and boiled potatoes ●2/3cup boiled green peas ●1/4 cup french beans (fansi) ●Salt to taste ●100 gram paneer cubes (cottage cheese) ●2 tbsp finely chopped coriander leaves (dhaniya) ●2 tbsp finely chopped mint leaves (pudhina) ●1 tbsp raisins (kishmish) ●1 tbsp cashews (kaju)
Method :
◆In a pan , add ghee and fry raisins and cashews . Keep them aside. ◆In the same pan , shallow fry the paneer cubes in oil till it turns golden brown from both the sides . ◆To prepare saffron milk , add saffron strands and milk in a grinding stone and grind them well. ◆ Now heat the pan with ghee. Add bay leaves , cardamoms, cloves , black cumin seeds (shahi jeera), cinnamon stick and slit green chillies. Saute for about a minute . 5.Add finely chopped onions and saute for 2 – 3 mins or until it turns translucent . ◆Add chopped carrots , diced potato, french beans and boiled green peas . Cook this for about 5 -7 mins . Do not over cook . ◆Once cooked well , add turmeric powder , paneer cubes, chilly powder and garam masala . Mix till the spices become aromatic . ◆Now add saffron milk . Mix well . Add cooked basmati rice . I have mentioned below how to perfectly cook the rice . Check below. Add salt and simmer for atleast 3 to 4 mins. ◆Add fried dry fruits , chopped coriander leaves , chopped mint leaves and lime juice . Mix gently and serve hot
HOW TO PERFECTLY COOK RICE :
1.Soak the long grain basmati rice along with water for 30 mins . Drain all the the water and wash the rice until the water runs clear . 2.In a saucepan , add 5 cups of water along with 3 cups of rice . Add pich of salt and few drops of lime juice . Mix well and let the rice cook for atleast 10 -15 mins in medium flame . Cook the rice al dante and not mushy 3. Once cooked drain the rice to get rid of the starch . Sprinkle few drop of oil on rice . This will prevent the rice grains from sticking each other.
Amritsari chole , a popular Punjabi lunch recipe with intense flavours. This includes chickpeas which are a great source of plant based protein and a great source of energy to boost your day . In fact in North India no wedding or party is complete until you have Chole on the menu. Check out the whole recipe of Jain Amritsari Chole which is super healthy and delicious .Tag me in your stories when you try it 😍❤️
Preparation Time : 15 mins
Cooking Time : 1 hour
Serves : 5
Ingredients:
For Chole : ●1 tbsp tea leaves ●2 dried red chillies ●1 tsp carom seeds (ajwain) ●1 inch cinnamon stick ●2 cloves ●5 cups water For Chole Gravy : ●2 tbsp mustard oil (or any refined oil) ●3 tbsp ghee ●2 tsp cumins seeds ●2 bay leaves ●1 black cardamom ●2 dried red chillies ●2 cups chickpeas (chole) ●2 cups tomato puree [from 4 medium tomatoes] ●1 tsp red chilly powder ●3/4 tsp cumin powder (jeera) ●1/4 tsp garam masala ●2 slit green chillies ●Salt to taste ●1 cup chickpea water ●3 tsp chole masala ●1 tbsp dried fenugreek leaves (kasuri methi) ●2 tbsp pomegranate seeds , coarsely ground ●1/4 cup chopped coriander leaves
Method:
◆ Soak the chickpeas overnight in enough water and cover them. Drain the water in which you had soaked the chickpeas. ◆Make a small spice pouch . In a muslin cloth , add tea leaves , carom seeds , dried red chillies , cinnamon and cloves . Tie the muslin cloth properly and keep it aside . ◆ In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, salt and place small spice pouch which we prepared in a muslim cloth. Pressure cook at high flame till you get 12 – 15 whistles. You should be able to press the chickpeas easily with your fingers. If not, close the cooker and cook for 2 more whistles. ◆In a wok or kadai , heat mustard oil or any refined oil along with ghee . Once hot, add cumin seeds , bay leaf , black cardamom and dried red chillies . Saute till the spices become aromatic . ◆Now add the tomato puree , stir and let it cook for 7 -10 minutes on medium flame . ◆ Add the chole masala, red chilli powder, cumin powder, salt , slit green chillies , garam masala and mix for 1 or 2 minutes. ◆Drain the the chickpeas and add them to the tomato mixture . Stir till all the chickpeas are coated well with spices around 2 -3 minutes. Do not throw away the water once you have drained the chickpeas. We need to add the same water in the gravy ◆Once the chickpeas are coated well with all the spices , add chickpea water . Cover the pan and let it simmer at medium flame for around 10 – 15 minutes. The gravy will thicken after 10 minutes so add water accordingly. ◆After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. ◆Now grind the pomegranate seeds in a grinding stone and add it to the chole gravy . Mix it well for about a minute. ◆Sprinkle the chole gravy with crushed kasuri methi and garnish with chopped coriander leaves. ◆Serve with roti, paratha or plain rice. Chole-chawal is a very popular combination in North India.
Mitsu's Food Journal 