Crispy and caramelized top, soft and flavorful center: these kababs have it all. Slathered with a creamy guacamole, you won’t be able to resist them straight out of the pan. They also freeze perfectly, so make a big batch and enjoy for days.
This method of cooking brown rice removes most of the naturally occuring arsenic (which can be very toxic to health), while retaining most of the micronutrients. Sharing some tips and tricks which I have learned over the course of time, to cook brown rice in a way you wouldn’t only eat just because it’s healthy but also because it’s delicious.
A twist to the classic green (coriander and chili) chutney, this one gets a punch from the mint. It has a very refreshing taste which goes really well with summer vegetables and rolls.
This chutney wins with its refreshing curry leaves aroma and the subtle coconut flavor. The lemon, tomato and the dried red chilies are the perfect companions to enhance those flavors.
Perfect for those who do not like it too hot. My kids always feel proud having this, as they feel like grown ups, who eat their food with chutneys.
This is the most versatile chutney among all the other chutneys, going well with almost anything. It has a fresh flavor from the coriander, spiciness from the green chili and a hint of sourness from lemon.