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Liquid dough Paratha  I   how to make  paratha recipe with liquid batter Liquid dough paratha is a quick flour breakfast recipe prepared with liquid batter. No-Knead and no rolling .Instant paratha with step by step photo and video procedures .

Birds nest with Potato, crispy fritters Ingredients 1.Boiled potato : 4Nos 2.Salt : 1.5 tsp 3.Medium size onion : 1 Nos 4.Black pepper powder : 1tsp 5.Red chili powder:1 Tsp 6.Green chilies : 3 to 4 7.Cumin seeds powder : 1/2 Tsp 8.Coriander Leaves : 2 Tbsp 9.Corn flour : 2 cup 10.Vermicelli for coating  11.Oil for deep fry Method:     Boil potato, peel off the skin the mash well.                    Separate some mashed potatoes for egg                     In a bowl add mashed potato, salt, chopped onion, black pepper powder, red chili powder, cumin seeds powder and coriander leaves mix well and make soft dough & keep it aside.                      In a bowl add corn flour and water make light consistency batter. Divide the potato dough into equal size balls  & make hole in the center...

Mangalore Buns(Sweet Banana Buns) Banana Puris with video   Mangalore buns is as popular breakfast or tea time snacks in the coastal region of Karnataka .This food belongs to coastal cuisine. The buns are mild sweet, soft fluffy puris made using all purpose flour and banana. These buns are also called as banana buns or pooris. Typically served with a spicy coconut chutney and sambar, but they also taste great without any accompaniment.                          Mangalore buns are sweet fried bread made with mashed bananas, flour, sugar and spice with a tough of ground cumin. Mangalore buns are found only in Mangalore. Although you find a Mangalorean restaurant or Udupi hotel ( as it's commonly known outside Mangalore/South Kanara) blooming in every nook & corner of the world, rarely do you see the Mangalore buns on the menu. Ingredients 1 Banana 1 Tsp Cumin seeds 1 Tsp salt to ta...

  Why is dhokla famous in Gujarat? ✍️ Because it is  a popular dish and a favorite vegetarian snack , dhokla has many variations, such as semolina, rice powder, or cheese dhokla. Fluffy, low in calories, and packed with protein, it is unsurprising that dhokla remains a staple food of Gujarat.   Is dhokla eaten hot or cold? ✍️ Dhokla should be eaten at room temperature. No need to make it cold or hot before eating. You can refrigerate dhokla for two to three days Why is my dhokla not spongy? ✍️ After adding  Eno fruit salt do not keep batter for long time  otherwise dhokla will not be spongy. Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.   Which Eno is used for dhokla? ✍️ Eno:  Use the regular plain Eno  without any  flavors. Gluten-free: For making Khaman gluten free, skip the asafetida and semolina. Baking soda or Eno: The ingredient which we...