Moth daal, Turkish gram or Matki makes the most flavourful Mangodi. An ancient recipe of our Grand mothers, to preserve daals like moong and moth through out the year, espcially in the absence of refrigeration in the olden days.
Mangodis are pastes of these daals, dried in forms of dumpling and stored for later use. Such dishes add flavour, texture and nutrition to the Indian plate. Mangodis are ancient Indian "plant-based" protiens, which are hugely trending now.
Our recipe is an quick 5 minute one. A typical Marwari way of making Mangodi, sans any fresh veggies...
I, once in a while, need a change from every day home food to add sparkle to the Home menus (now more so in the Pandemic since eating out and going out is rather restricted). And my go to option is always homestyle Chinese food.
It's an easy feel-good cuisine, which reminds me of the Chinese food I used to eat out in restaurants as a teenager in the 90's.
I have conjured this recipe on my own over the years after many hit and trials. Having read a bazillion blogs and seen many food videos on YouTube, I was able to figure out...
Mysore Masala Dosa with Chilli Garlic
Mysore Masala Dosa reminds me of the yummy, crispy, crunchy, goeey version of the one I have eaten on streets of Mumbai.
Its super easy to make.
Firecracker ricotta stuffed baked chicken
with Narangi Meethi Mirch
Why firecracker, for its a burst of flavours in your mouth. Old Fashioned Gourmet's Narangi Meethi Mirch is the perfect combination of sweet and spicy and tangy.
Chicken is a mere canvas for this unique combination of textures and flavours and with oodles of WOW factor. And trust me its very forgiving dish. The second time you may not even need a recipe. I am a recipe rebel so for me it was like I was a child at Hamley's.