by Pallavi Purani
I have made a variety of stocks in my kitchen over the years. Throwing the stalks of vegetables and cobs of the corn are a painful part of vegetable cleaning. They make the vegetable what it is.
Vegetable stocks are super easy to put together. All you need is a little patience, veggies and flavor choice. I always make fresh stocks and not use the shop bought ones or cubes.
Oh I am so proud of what I churned out today for lunch 🙂 We are having a pot luck and I offered to make the main.
Ever wondered if there was an alternate/healthier version of the otherwise loaded pizza. Being on a healthy-eating spree inspires me to read and understand and appreciate these alternate ingredients.
This scrumptious street food comes from Gujarat.
I had a stunning Vegetarian Biryani at Golden Palms resort, Bangalore. It was mind blowing. So I decided to make my version of the excellent dish at home.
After making the 20 min Pav bhaji, I decided to make the labor intensive version of this most loved street food and up the ante by adding some cheese.
Pav Bhaji is almost like a staple for DH. He likes it for breakfast, brunch, lunch, snack, dinner or even midnight snack. Hence he never complains when he gets Pav Bhaji for Lunch.
Welcome back to the Gujarai Food 101 session :D.
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