Foodism Networking

By Sunil Gupta

Jan, 21st

644

FOODISM

Methi Palak (Fenugreek Spinach Gravy

Notes/Tips

You may have tasted this before but this is a different take. I have used curd and milk malai instead of cream, which makes the recipe even more delicious. To improve taste further, steam methi and palak and then wash in cold water (also known as blanching) to reduce the bitterness of the greens.

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Rajsthani Makki Dhokla

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Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.