What to do after first-night

Kanu Pongal Sapadu

Sabudana Bonda (Javvarisi Bonda) (Sabudana=Sago)

Oats Cutlet

Pasta in white sauce with tomato ketchup

Makhan ke saath khao. Healthy raho. (Translation for Nandu: "Eat with butter. Be healthy.")

This was awesome! It actually tastes super with the achaar (pickle - lemon pickle in this case) than the dahi, since it is not very spicy. You can obviously just drink the dahi as it is. I added jeera powder to dahi.

Recipe for Ajwain Paronthi coming up soon.

This particular simple recipe is everyone's favourite in lab, especially Nameeta. Mom started making this when she discovered chilli flakes. And it is perfect company for thair saadam (a.k.a. curd rice). :) 

Mom makes sure toget all the vegetables coated with the spices. And she usually never adds onions. Shweta always tries to dissect the recipe. Finally you have the recipe with you babe! :)

The grated bits of cauliflower gives a unique texture to this paratha. The addition of extra butter gives it a smooth and buttery feel on the outside which combines with the taste and texture of cauliflower in such an awesome manner that it just makes your mind = blow. 

An awesome spice that mom adds to dahi (plain curd) to make it taste super yummy! It is an awesome hit with all my friends and Nandu's personal favourite. Nameeta's too! :)

This is mom's recipe for aloo paratha. It tastes awesome because of the omam seeds that she adds to it.