Kadhi, the name itself brings a tangy taste in one’s mouth. Kadhi is very simple side dish prepared mainly using gram flour and sour curd. In different part of India, there are many variations of Kadhi. I have earlier shared some of the variations like Bihari Kadhi Bari and Punjabi Kadhi. This recipe is specifically based on how it is prepared in Maharashtra and very easy to prepare. The delicious side dish goes very well with roti, plain rice as well as famous Maharashtrian masala bhaat. 
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Eggless Chocolate Banana Cupcakes
Chocolate banana cupcakes are all time favorite of my kids. Normally cakes or cupcakes are made using egg but this recipe is egg-less, The recipe uses flax seeds and condensed milk as a replacement for egg which compensates the absence of egg in cake and makes it moist, soft and spongy. Banana gives the cake a wonderful moist texture and tender crumb that keeps the cake soft even when refrigerated. This would also be the perfect cupcake for family gatherings.
Punjabi Pakora Kadhi
Kadhi is one of the easiest recipe which is made using gram flour (besan), yogurt( curd) and spices tadka. Normally, we make kadhi with bari. The bari made with besan and deep fried. Punjabi kadhi is made replacing bari with fried onion pakoras. There are variety of kadhi recipe in different part of India. Punjabi pakora kadhi is one of them. For a nice aroma and taste added roasted methi leaves in this recipe. Roasted methi recipe can be found here. This mouthwatering kadhi goes well with steamed rice and roti.
Methi Bhatura
Chole bhatura is very yummy Punjabi dish and very popular in northern as well as southern India. Bhatura is a puffed Indian bread, which is made with all purpose flour. This recipe uses a mix of wheat flour and all purpose flour and is flavored with fresh methi leaves and carom seeds. Adding sour yogurt gives a tangy taste to bhatura. Bhatura goes very well with chole or any Indian curry. Everybody loves Chole Bhatura.
Kalakhattha Mango Stuffed Khandvi
Khandvi is a Gujarati snacks which is made with gram flour(besan). I have shared another version of Khandvi earlier and you can find it here. Making khandvi is easy however it’s very important to get the right consistency of batter. Kalakhattha khandvi uses ingredients like Indian blackberry (Jamun), beetroot and some spices and stuffed with khatta meetha raw mango chutney or chundo. Jamun and beetroot gives a nice color and different taste then normal khandvi. The khatta meetha and tikha taste of this recipe gives a nice twist to khandvi. All colors are natural color in the recipe.
Stuffed Khandvi
Khandvi is a famous Gujarati snacks. Khandvi is prepared using besan (gram flour) and curd and tempered with curry leaves, mustard and sesame seeds. Making it first few times until you get hang of it, requires lot of patience. The very important step is getting the mixture consistency right and time taken to spread. It took me three iterations to get the right consistency of mixture and to make it perfect. Khandvi is garnished with fresh grated coconut and coriander leaves. I also have tried a little variation by stuffing the khandvi with shredded coconut, coriander leaves and beetroot. You can either skip the stuffing or make it as per your choice.