This dish is known by many names like Egg Roll, Frankies, Kathi Roll. I prefer to call it Egg Roll. I have used whole wheat flour to make the flatbreads. To make it more presentable, either refined flour or a mix of both the flours would be a good idea. I have used ready-to-use seekh kababs.This dish is a very filling and tasty mix of carbs, proteins and vitamins.
To make six rolls we need the following ingredients Continue reading “Egg Roll with Seekh Kabab”
This is a Bengali speciality and is made quite often. I have simplified this old recipe by using only two ingredients and it takes hardly any time before it gets ready.
Makes 30 laddoos.(balls) Continue reading “Coconut laddoo( Narkol naaru)”
This is a throwback to my first ever recipe on the blog. At that time I didn’t have many readers so I wanted to share this again!This is my go-to recipe for picnics and quick snacks and takes barely half an hour
A platter full of dips, salads and flatbreads is my way to let my family happily assemble and make their own wraps. Usually, I like to use whatever is there in my fridge.For this particular wrap, I used my leftover tandoori chicken by removing the bones and shredding the chicken. I used hung curd to avoid using mayonnaise. I made my Indian flatbread at home. Tortillas work well too. As a result, I get the sourness from hung curd, heat from pepper sauce but to add sweetness to it,I added ripe juicy kiwis. I absolutely adore the combination. Continue reading “Easy Wraps with Avocado, Kiwi and Chicken”
Aromas of My Kitchen 