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Recipe- Daal Baati Churma

Mar11

Recipe- Daal Baati Churma

Posted By Vibhuti Jain on Mar 11, 2015 in All Recipes, Bread, Curries, Daal & Vegetables, Festive & Vrat, Indian Bread, Indian Sweets, Sweet Tooth | 1 comment

“A popular Indian Rajasthani food where baati (Whole wheat bread balls) are soaked in desi ghee and then topped with daal.”

Recipe- Rice Pops

Mar09

Recipe- Rice Pops

Posted By Vibhuti Jain on Mar 9, 2015 in 30 Minute Recipe, All Recipes, Appetizer, Appetizers & Snacks, Baby Food, Breakfast, Fried Snacks, Healthier Twists, Jain Food, Leftover Tips, Party CookBook, Quick Recipes, Rice, Rice Pizza & Pasta, Satvik Food, Starters and Snacks, Tips & Tricks, Toddlers, Vegan Food | 0 comments

“An easy and quick idea to use your leftover rice, pulav or even khichdi- Rice pops… A hit for kids party.”

Recipe- Aata Halwa/ Whole wheat pudding/ Karha Prashad

Mar08

Recipe- Aata Halwa/ Whole wheat pudding/ Karha Prashad

Posted By Vibhuti Jain on Mar 8, 2015 in 30 Minute Recipe, All Recipes, Baby Food, Breakfast, Desserts and Sweets, Festive & Vrat, Healthier Twists, Indian Sweets, Infant, Jain Food, Quick Recipes, Sweet Tooth, Toddlers, Vegan Food | 0 comments

“An easy and low in fat dessert, made up of whole wheat flour, best for kids or can be served as a Karha prashad.”

Recipe- Vermicelli Kheer

Mar03

Recipe- Vermicelli Kheer

Posted By Vibhuti Jain on Mar 3, 2015 in 30 Minute Recipe, All Recipes, Baby Food, Desserts and Sweets, Festive & Vrat, Indian Sweets, Jain Food, Quick Recipes, Sweet Tooth, Toddlers | 0 comments

“A quick and easy, ready in minutes vermicelli kheer with a richness of nuts is good idea for unexpected guests.”

Recipe- Dahi Vada Chaat (Non Fried)

Mar01

Recipe- Dahi Vada Chaat (Non Fried)

Posted By Vibhuti Jain on Mar 1, 2015 in All Recipes, Appetizer, Appetizers & Snacks, Chatori Chaat, Festive & Vrat, Healthier Twists, Jain Food, Party CookBook, Satvik Food, Starters and Snacks, Steamed & Boiled | 0 comments

“A popular Indian chaat where soft and fluffy daal dumplings are soaked in thick curd and garnished with spices and tangy dips.”

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