Beetroot Paratha for a healthy and glowing skin!

Hey Everyone!

Beetroot Paratha

Let me start off by saying I am not a big fan of Beetroots and my memories of having beetroot consists of having beetroot and carrot juice which my dad would make himself adding bits and pieces of tomatoes or ginger or mint leaves whichever was left in the fridge. I have had this juice every single day for 5 years of my college life! Though initially I didn't really like the taste but since the health benefits clearly out rated the taste my tongue got used to it :) One of the main reasons dad started with this routine was due to my extremely low iron and hemoglobin level which triggered n number of problems like migraine attacks and low immune level to fight diseases etc. All thanks to my dad and his routine that my hemoglobin level came back to normal and still its the same way.

Besan Chilla (Eggless Vegetable Omlette) for a chilly night!

Hey Everyone!

I don't know about other cities but here in Pune the weather has been really cold especially in the night time. I haven't seen sun in days and feels like winter already :( I hope the sun comes out soon! Anyways in such dull and damp weather I really get lazy for cooking and often make something which is quick and easy and can be made under 15 mins flat!

Spicy Potato Fry / Spicy Aloo Fry

Dear All,

Its been a while since I last posted a recipe which was not a cake so today I thought lets share a very simple and satisfying dish. This is my version of Spicy Aloo Fry! Who doesn't love potatoes? I am yet to come across anyone who doesn't like potatoes :) Its one of those vegetable which gives that happy feeling in whichever form you have it say french fries, cutlets, sandwiches, stuffed etc.

Aloo fry is ample around my home, I make it at least once a week. Its one of those dishes which I can have all by itself also spicy, masaledar...and delicious! Slurp! Ok lets get started with the recipe shall we?

Spicy Potato Fry
Serves 2
Ingredients:-
5 - 6 big potatoes
2 big onions finely chopped
2 tbsp oil
1 tsp mustard seeds
1 tsp red chili powder
1 tsp turmeric powder
1 tsp jeera powder (cumin seeds powder)
1 pinch hing (asafoetida)
Salt to taste
1/2 tsp garam masala
1 tsp fresh lime juice
1/2 tsp chaat masala
2 to 3 tbsp fresh coriander leaves finely chopped

Procedure:-

• Wash and chop the potatoes in 1 inch cubes
• In a heavy bottom pan heat the oil, once its hot enough add in mustard seeds and let it splutter.
• Now add in hing, chopped onions, chopped potatoes, red chilli powder, turmeric powder, jeera powder and salt.
• Mix well, cover and cover the potatoes over slow heat for 10 to 15 mins.
• Make sure to check on them from time to time so that they do not burn. Little bit brown is fine as it gives that rustic look
• Once the potatoes are almost cooked add in garam masala , chaat masala and lime juice and again cook for another 2 mins.
• Finally add in chopped coriander leaves.
• Serve these spicy potatoes with roti or rice.
• I love to have these all by itself or with hot rice drizzled with ghee :)

Verdict:- Its one my most favorite dish of potato and whenever I have it gives me that feel good feeling :) Happy stomach happy me!

Do try the recipe and let me know how it turned out for you :)
Till next time take care and stay healthy!

Coconut Coriander Chutney

Dear All,

Today I am going to share with you all a quick and easy recipe which I have been making every since I entered kitchen! I love love South Indian food! Dosa, Idli, Vadai, Uttappam, Rasam, Sambhar, etc love all these! What's common between all these? Yes Coconut Chutney! Its my favorite and to go recipe for dosas and idlis and make it quite often!

Stuffed Chillies/Bharleli Mirch - Step by Step

Dear All,

I have always loved the dishes made using different kinds of stuffing like besan/coconut or peanuts! Peanut stuffing is very famous in maharashtrian homes. My favorite stuffing would be with besan! After my bharela kanda recipe I had been dying to make stuffed chilies. These chilies i believe are seasonal and you don't find them throughout the year in the market. I found these only during the winter time here in Pune. You can also use the Jalapeno Peppers in place of these.

Lets go ahead with step by step instructions on how to make this wonderful dish!

Recipe adapted from here

Ingredients:-
8 to 10 chillies or jalapeno chillies

1 cup besan

1 cup roughly chopped coriander

3 tbsp of oil

1 tsp mustard seeds

Salt to taste

1/2 tsp turmeric powder

juice of 1/2 lemon

1 pinch of asafoetida (hing)

1 tsp sugar (optional but recommended)

Procedure:-

1) Wash and clean your peppers properly.

2) To make the stuffing, take 1 cup of besan, add in turmeric, hing, sugar and salt to taste.

3) Now add in 2 tbsp of oil and chopped coriander. Mix well.

4) Using you hands mix all the ingredients well, DO NOT add any water moisture of oil should be enough for the mixture to come together.

5) Form oval shape balls similar to the size of your chillies.

6) Slit the chillies vertically, do not slit it completely.

7) Stuff the besan mixture into these chillies, be careful to not to tear up the chillies while stuffing.

8) Heat 1 tbsp of oil in a non stick pan, add in mustard seeds. Once these start to splutter carefully place in the chillies.

9) Cover and cook the chillies for 15 to 20 mins. Carefully roll the chillies in between to make sure it gets cooked evenly from all sides.

10) Serve as side dish with roti or rice with some curry. I love eating these all by themselves!

Hope you all enjoyed this recipe, please feel free to leave your comments and suggestion below.

Till next time..tc!

Love,

Methi Malai Mutter Revisited

Dear All,

I am back with another one of my favorite recipes ie Methi Malai Mutter! I have learnt this recipe from my mom who obviously is the best cook in the world (as per me all the moms are the best cook!!!) The recipe is absolutely simple and can be made within 20 mins..yes you heard it right...provided you have all the stuff handy :D

Pan Sauteed Asparagus

Hi All,

First of all I would like to thank all my wonderful readers and friends who reached out to me when I really needed the most. Honestly some of the emails I got really touched my heart and brought tears in my eyes. So a BIG THANK YOU to everyone, I really am lucky to have you all with me!

Cooking home cooked meals is not easy, especially when you are traveling to different countries and living out of a suitcase. At such times we need something which is easy and can be ready in minutes and of course it has to be extremely satisfying. Today's dish is simple and satisfying Pan Sauteed Asparagus, I learnt this dish from a colleague and I was pleasantly surprised on how easy it was to prepare and how delicious it tasted with all that butter, salt and pepper.

Pan Sauteed Asparagus
Ingredients:-
1 bunch of fresh asparagus (about 15-20)
1 tbsp of unsalted butter
Salt to taste
Freshly grounded black pepper to taste

Procedure:-

•  Chop off the ends of the asparagus and give it a good rinse in cold water.
• Heat a non stick pan, add in your butter, once melted throw in your asparagus.
• Season with some salt and pepper according to your taste. 
• Cover and cook for about 5-7 mins, until crispy and cooked.
• Serve hot as an appetizer of side dish.

Verdict:- I love these! Its so simple and is ready in mins, perfect when I am tired from long day work and really need something satisfying to dig in! If you love butter and asparagus you will definately love these. Try it for yourself today!

Anzac Bicsuits for my 100th post !!!

Dear Foodies,

Finally I have reached my 100th post. The journey till here has been quite a roll-a-coaster ride sometimes slow and sometimes with lots of bumps but I cant complain as this has been one of the most beautiful and enriching journey for me and my blog. I would like to take this opportunity to thank each and everyone of you who have supported and encouraged me, a very big heart felt thanks to all of my readers!

If you have been following my blog closely you would know I am not a big cookie person in fact the only cookies I love to munch are Chocolate Chip Cookies and very recently I have fallen in love with Anzac Biscuits. Anzac biscuits are very popular in Australia, made with oats, flour, sugar and golden syrup, it has been said that wives of soldiers used to make these biscuits during the WWI. These biscuits are extremely easy to prepare and taste extremely delicious, if you like your cookies eggless, mild in sweetness and chewy then these little drops are for you!

Recipe adapted from here
Recipe yields 24 cookies
Ingredients:-
1 cup (240 gms) all purpose flour
1 cup (90 gms) rolled oats, I used quacker
1 cup (85 gms) dessicated coconut, I used 100 gms
3/4 (155 gms) cup brown sugar
1/2 cup + 1tbsp (125 gms) unsalted butter
2 tbsp honey
1 tsp baking soda
2 tbsp water

Procedure:-

• Preheat the oven to 160°C, line a baking tray with parchment paper.
• Sieve the flour in a bowl, add in oats, coconut and sugar, mix well.
• Put butter, honey and 2 tbsp water in a pan, stir over medium heat until butter is completely melted. Add in baking soda.
• Pour the butter mixture on the flour mixture and stir until well combined.
• Roll a tbsp of mixture into small balls and place on the baking tray 5cm apart from each other.
• Using a fork, flatten the top of the cookies lightly.
• Bake for 12 to 15 mins until lightly browned. If you like your cookies crunchier than bake them for 2 to 3 mins more than the specified time.
• Remove the cookies from oven once done, let them cool down for 5 mins and then transfer them to a cooking rack. After 20 mins store these in air tight containers.

Verdict? These cookies were fantastic in taste, not over sweet and just perfect for some tea time munching. I did not have golden syrup so i substituted honey and it worked like a charm! I love my cookies a little crunchier so I baked these for close to 17 to 20 mins or until the top was golden brown. I shared these cookies with my friends and colleagues and got great reviews, everybody loved these! 

These were so easy to prepare, no heavy beating or mixing required, just fold in all the ingredients and you are ready! I urge everyone to try these wonderful cookies once, do share your experiences with me and you can always email me if you have any questions or doubts and I will try to answer them to best of my knowledge! Until next time thank you an wish you all a wonderful week ahead!

Bhindo Do Pyaza in a very different style!!

Dear All,

“So few people eat okra (more radishes are grown in this country) that it never even makes it onto the lists of Top 10 hated foods.”

- Julia Reed

Okra/Bhindi/Lady Finger's was not on my list of favorite vegetable until recently. Bhindi Do Pyaza is a famous North Indian dish where okra is cooked along with almost equal amount of onions. Okra is slit in half and cooked on slow heat with very minimum spices. This way of cooking brings out the crunchiness in okras which blends well with the taste of onions and together its an delicious combination best served with rotis or phulkas. 

I personally havent met many people who dislike bhindi well I am one of them! Its true I am not a big fan of okras. While growing up my mom tried all different ways to make okra either stuffed or with onions but somehow I never liked it. Recently while doing grocery shopping my roommate picked up 1kg of okra...dear oh dear were the only words which came out of my mouth. She loves okras in any form, I dont know why always two opposite people are forced to stay together by nature, nah dont get me wrong she is adorable but completely opposite to me! Thats the reason why she is one of my closest friend. 

Ok before I bore you guys to death, lets get back to today's special. Bhindi Do Pyaza but cooked with khoya! Exactly my reaction when i first heard it..Okra with khoya? Hmmm now thats something different isnt it? Addition of khoya or mava as we call it increases the richness and taste of this dish, it takes the dish to completely different level .If you love Bhindi Do Pyaza you got to try this recipe! I promise you will ask for more just like we did :D

Bhindi Do Pyaza with Khoya
Serves 2 to 3
Ingredients:-
1/2 kg Okra, washed, dried, chopped in 1 inch pieces
1/2 cup mava/khoya
1 big onion, finely sliced
1 big tomato, finely chopped
1 tbsp oil
2 small cinnamon sticks
3 cardamon pods
2 bay leaf
2 cloves
1 dry red chili broken
a pinch of Asafoetida (Hing)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
1 tsp sugar

Procedure:-

• Heat oil in a pan, add in cloves, cinnamon, cardamon pods, bay leaf, red chilli and asafoetida.
• Now add in onion and tomatoes and saute for 5 mins until onions have become soft.
• Now add in okras and rest of spices and mix well.
• Cover and cook for 15 to 20 mins, dont forget to sprinkle some water in between if okra starts sticking to the pan.
• Finally add in mava/khoya and mix well. Cover and cook for another 5 mins.
• Serve hot with rotis or phulkas.
• Enjoy!

Macaroni In Creamy Mascarpone Cheese Sauce

Dear All,

Pasta is something which I love a lot but my sister R is absolutely crazy behind them. Frankly I have never seen a person so crazy behind pastas as much as her. Even if she hears the name pasta her eye balls pop out and her head automatically turns that direction. Infact the only reason she loves to attend weddings these days are because she will be able to eat different types of pastas..lord! Another thing she is too fond of is cheese! Yes cheese and butter are her favorites and I am always very jealous of her as she eats goodies loaded with butter and cheese without even putting on few hundred grams whereas I put on even if i smell it! The last part was just an exaggeration but its quite true, I am sure you all must have come across many individuals who dont really put on weight even if they eat very fattening. Isnt that unfair???

After successfully making mascarpone cheese at home, its become my all time favorite and i try to incorporate it in my desserts as well and I dont need to mention that the results are amazing, some yummy desserts and cakes coming up soon! Last weekend my sister was having a gals night out at home. Well she wanted me to make some pasta as just like R her friends too were nuts about it! I already had some mascarpone cheese at home so I decided to make white sauce using mascarpone cheese. The experiment turned out quite well and everyone loved it! R had pasta for lunch and for dinner the next day, still  wondering about her madness for pastas? I will never understand!

The recipe below will serve 6 to 8

Ingredients for Mascarpone Cheese Sauce:-

2 tbsp butter

1/2 cup all purpose flour (maida)

1 cup milk

1/2 cup mascarpone cheese (100 gms), recipe here

1/4 cup grated cheddar cheese (any variety will do)

Salt and Pepper to taste

Pasta:-

Macaroni pasta 2 cups
1 big green bell pepper, chopped
1 big white onion. chopped
1 tsp olive oil

Some grated cheese for garnishing

Procedure:-

• Prepare the pasta as instructed on the cover. Drain and keep aside.
• In a pan, heat olive oil and add in the bell peppers and onions, lightly saute them for 3 to 4 mins. Remove from pan and keep aside.
• In a heavy botton pan, preferrably non stick, melt the butter. Add in the flour and mix well, roast the flour for about 4 to 5 mins on low heat, make sure the flour does not get burnt.
• Slowly add in the milk and keep on stirring to avoid any lumps. Make sure the gas on slow heat. Cook for 2 to 3 mins.
• Now stir in the mascarpone cheese, salt and pepper and keep on stirring well.
• Cook for 2 to 3 mins, finally add in the cheddar cheese and cook for another 2 mins.
• Stir in the cooked pastas, bell peppers & onions and mix well, make sure you do it slowly as pasta tends to break easily and looks messy.
• Garnish with some grated cheese and basil leaves. 
• Serve hot!

Verdict? I too grabbed few spoonfuls each timing praying and promising myself that this one will be the last but I just couldnt stop and before I knew i had finished off an entire plate, yup the same one shown in the pics above! It was yummy and sinfully creamy! I am sure it will be a big hit with kids as well!

Easter and long weekend is coming up so here's wishing all my blog reader's a very Happy Easter and wonderful time with your families!

Stir Fried Red Amaranth Leaves with Caramelized Onions

Dear All,

I was introduced to Red Amaranth leaves recently and to my surprise I absolutely loved it! Though I have seen them in the market but never had tasted them before. I was always intrigued by the gorgeous pinkish purplish color of these leaves and they always looked very attractive to me, to an extent that I had requested my mom to get me a T of the same color ...lol :D Oh well the good old childhood days of innocence :) 

Amaranth leaves are also known as Chinese Spinach. These are highly nutritious in nature and loaded with vitamins like A, B1, B2 and C, calcium, iron and potassium. These leaves are low in fat and helps in prevention of various disorders like Respiratory disorders, Retarded growth etc. For more information on health benefits check here and to know the detailed nutrient facts check here.

Just like all the other leafy vegetable these reduce to 1/4 when cooked. One bunch serves one to two persons.

Stir Fried Red Amaranth Leaves With Caramelized Onions
Ingredients:- Serves 2
2 bunches of fresh red amaranth leaves, washed and chopped finely
1 tsp oil
1 - 2 dry red chillies
Salt to taste
a pinch of asafoetida
1 tbsp fresh coriander leaves chopped
1 portion caramelized onion (recipe below)

Procedure:-

• In a heavy bottom pan, heat oil, add in dry red chillies and a pinch of asafoetida (hing).
• Now stir in the chopped red amaranth leaves and mix well. Add in salt to taste and mix well.
• Within few minutes the leaves will shrunk just like Spinach, cover and cook over low flame for 5 to 8 mins. Dont forget to stir in between.
• Finally add freshly chopped coriander and caramelized onions and mix well.
• Cover and cook for another 2 mins.
• Serve hot with rotis or parathas.

For Caramelized Onions:-
1 big red onion , thinly sliced
1 tsp oil
2 tsp brown sugar

Procedure:- 

• In heavy bottom pan heat the oil, add in finely sliced onions and saute for 2 mins.
• Add in brown sugar and saute the onions over low flame for another 3 to 4 mins until they get lightly browned.
• Your caramelized onions are ready!

Verdict? This dish is simplicity at its best! Simple and easy to cook, gets ready in under 15 mins and jam packed with healthy nutrients! I have already prepared this dish 2 times in the last week and everyone just loves it! Make sure you wash the leaves properly under running water for atleast 10 mins. Enjoy this sweet and spicy stir fry veggie with ghee rice or with parathas, anyway you do I am sure you will ask for more!

Have a wonderful week ahead!

Kande Pohe - A Traditional Maharashtrian Delicacy

Dear All,

Finally the winter has come to an end with sun shining bright in the sky. The temperatures are getting roaring high here in Pune. Last weekend we went for shopping to the very famous Laxmi Road, we left in the afternoon and by the time we came back, we were tired as hell. After a tiring day of shopping, getting up on sunday morning was painful. Usually on weekend i prefer to have a heavy brunch. Poha is one of my all time favorite breakfast. Its very popular dish in Maharashtra and very close to its cousin Batata Poha which is very famous in Gujarat. Both the dish are very similar in nature with few differences in the ingredients used. Its perfect breakfast for lazy weekends when you want to cook something quick. I usually have Poha on weekends for brunch with a slice of brown bread and filter coffee. You can also serve Poha with coconut chutney, the combination is extremely tasty!

Ingredients:-
1 1/2 cup of Poha (beaten rice flakes)
1 medium onion finely chopped
2 tbsp grated coconut (optional)
1/2 tsp turmeric powder
1 tsp sugar
Salt to taste
1 tsp fresh lime juice

For tempering:-
2 tsp oil
a pinch of asafoetida
1 tsp mustard seeds
few curry leaves
2 small green chillies finely chopped
2 tbsp peanuts
Chopped coriander leaves for garnishing

Procedure:-

• In a wide strainer run the poha through running water, squeeze out the extra water and keep aside for 5 to 8 mins. Make sure you dont add lots of water or else poha will become mushy. Poha should be soft when touched but should not be soggy or mushy.
• Sprinkle salt and turmeric powder. Mix gently to incorporate turmeric powder and salt well.
• In a wide saucepan heat 2 tsp oil, add in mustard seeds, asafoetida, curry leaves, green chillies and peanuts. Saute for 2 mins, until peanuts become crispy.
• Add in finely chopped onions and cook them for 3 to 4 mins, until the raw smell disappears.
• Add in the poha, sugar and mix well. Adjust the salt.
• Just before serving, drizzle some lime juice on poha and garnish with coriander leaves and grated coconut. Serve hot.
• You can also add some sev on top before serving, gives a nice crunch.

Eggless Chocolate Raisin Coffee Bread

Dear All,

The moment I saw Eggless Coffee Banana Bread at Cilantro i knew i wanted to try out the recipe but I am not a big fan of bananas and hence I dont buy them very often until and unless I am making a fruit salad. I used Cilantro's recipe as a base and made this Eggless Chocolate Raisin Coffee Bread. I love Cadbury's Temptations especially the one with raisins and rum, so I was inspired to use chocolate and raisins combo and was quite sure it would work well. Another reason for using raisins was that, few weeks back i bought a large bag of raisins which were on sale! The cake is perfect as a tea time treat, its dense and chocolaty, not too sweet but has perfect blend of coffee and chocolate! This is a perfect bread for people like me who love coffee and chocolate together! 

Adapted from Cilantro's recipe

Ingredients:-

1 1/2 cups of all purpose flour

2 tbsp cocoa powder

1 tsp baking soda

1 1/2 tsp baking powder

a pinch of salt

1/3 cup oil

1 cup sugar

1 cup freshly brewed strong black coffee*

1 cup raisins

2 tbsp rum (optional)

1 tsp vanilla extract

* Make sure the coffee is warm and not boiling hot.

Procedure:-

• Soak the raisins with 2 tbsp of rum. If you dont want to use alcohol, pls use orange juice or you can completely skip this step as well. I prefer juicy raisins in my cake hence i soaked them with 2 tbsp of rum for about 2 hours.
• Preheat the oven to 180 degrees celsius. Grease and flour a loaf pan 5-9 inch in size.
• Sieve the dry ingredients and keep aside.
• In a seperate bowl, mix together oil, sugar and vanilla. Add in the flour mixture alternatively with black coffee.
• Sprinkle some flour on raisins and add them into the batter. Mix them well.
• Pour the cake in greased or lined cake pan and bake at 180 degrees C for 40 to 45 mins, until a tooth pick inserted comes out clean.
• Cool the cake completely before slicing. The  tastes even better after refrigeration.

Eggless Chocolate Raisin Coffee bread is finding its way to Meeta's Monthly Mingle guest hosted by Jamie the theme for this month being Chocolate and Bread.

Have a wonderful and relaxing weekend ahead!

Methi Na Thepla - Indian flatbread made with fenugreek leaves

Dear Foodies,

I have received so many requests and emails to share some of the famous Gujarati recipes, so i thought lets start with one of my very favorite gujarati dish Methi Na Thepla translated as Indian flatbreads made with fenugreek leaves. The moment we hear the word Gujarati some of the dishes automatically are associated with it like Theplas, Dhoklas, Khakra, Oondhiyu to name a few. Being gujarati myself I have born and brought up in a household where theplas and dhoklas are made almost every week. I cant even imagine my life without them! 

These are life savior when it comes to travelling and shelf life. I dont remember a single vacation or a trip when we didnt prepare these. When had with batata nu shaak (Potato curry) its unbeatable combo! Even when I left for swiss, my mom had prepared 200 theplas , not that I eat a lot but lot of my colleagues had requested to get these for them from india. If prepared properly and refrigerated these go on for almost a month. Due to higher shelf life people going abroad always take theplas with them to survive for the initial few weeks. I make methi na theplas every week, they are very healthy, delicious and you can have them with absolutely anything curd, pickle, potato curry or jam!

Recipe Source: My Mom
Yields 10 - 12 theplas depending upon the size
Ingredients:
1 cup fresh fenugreek leaves finely chopped
1 1/2 cups of whole wheat flour (atta)
2 tbsp oil
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander seeds powder
1 tsp cumin seeds powder
lemon sized ball of jaggery
Salt to taste
Water as required

Procedure:-

• In a clean bowl, mix together fenugreek leaves, salt, jaggery, coriander powder, red chili powder, cumin powder and turmeric powder. All in 2 tbsp of oil and mix well using your hands for 5 to 8 mins until jaggery has disolved. The mixture should be oily. Cover and leave for 15 mins.
• After 15 mins, add the whole wheat flour in this mixture and knead into a soft dough using water as required. The dough should have consistency similar to roti dough.
• Make lemon sized balls and using a rolling pin roll them into circles.
• Cook theplas on non stick pan using little oil on both the sides. Make sure the heat is medium, if you cook them on slow heat the theplas will become very crispy and hard, if you cook on high heat they will get browned too soon without being cooked.
• Serve them hot with curd, pickle or potato curry. 

Let me share a very funny incident with you all. Back in school days we along with my cousins family visited Rajasthan. We visited many cities along with Jaipur, Ajmer, Jaisalmer, Jodhpur and Udaipur. One day we were visiting a fort in Jaisalmer and below is the conversation I had

Uncle: Chalo chalo bacha log, lets get down and move towards the fort.
Me: Grrr..(We had skipped morning breakfast and it was decided to have it at the fort itself)..let me finish my thepla, i'll join u all later.
Uncle: Ok you can take it with you but I will not leave u in the car alone.
Me: Oh...pls ..I'll be fine
Uncle: NO!!!
Me: Ok fine..lets go
(Leading the way by my uncle we started walking towards the fort, I was busy enjoying my theplas which was rolled up with some lemon pickle...mmm just thinking of it got my mouth watering!! Behind my parents and aunt were following, suddenly uncle shouted)
Uncle: Be careful here, its marble flooring and someone has spilled water on it.
Me: I shouted back to my parents and aunt, be careful everyone the water is wet !!!!

Frankly even after i blurted out I still couldnt get it, my uncle came by my side and said casually "water is always wet dear". Hearing this everyone started laughing and I felt like why doesnt the earth open up and take me within :(( Till this date he teases me and I still cant forget that horrid incident!! But all in all it was one of the most memorable trip I have had, what a beautiful place rajasthan is, havent visited? What are you waiting for, plan your next trip there!!

This dish is off to Flavors Of Gujarat event by Nayna