Meghana Makes

Khaman dhokla is a traditional Gujarati dish made with besan or chickpea flour. It is soft, fluffy and is a perfect breakfast or snack. Mildly sweet and tangy, it hits the perfect balanced taste like in most Gujarati dishes. They are gluten-free, so no need to worry about your diet. You can use vegan yoghurt too if you prefer vegan food. Very easy to make and so delicious! I personally love Gujarati cuisine and culture. Vibrant and lively, the state is a hub of shopping, bright lehnga-cholis and mouth-watering food. Right from khaman, khandvi, jalebi-phapda to undiyo, every time I try a new gujju dish, it simply blows my mind!  In this recipe, I will share methods on how to make khaman dhokla by traditional fermenting method as well as the instant method. The only difference between the 2 is that the traditional method needs some time to ferment so it gets a nice tangy flavour, while the instant one might not be as flavourful but still soft and springy.... You need to have some tim...

Suji appe or paniyaram is a common South Indian breakfast which is crispy on the outside and soft and flavourful on the inside. Made with rava, it has less oil, very healthy and is an instant recipe- you can whip it out anytime!  Making appe is very easy, and it comes very handy on rushed and lazy mornings alike.  Not just breakfasts, these are great for some snacking too! Ever since quarantine has started, my mother is always fed up with me lurking around in the kitchen looking for some snacks here and there, being so choosy with biscuits and toasts and "I want to eat something salty". So my mother makes a large batch of these, and whenever I am hungry, I take the batter out of the fridge and make myself a few appes! Instant recipes are such a hot topic these days. Right from dhokla to dosa, everything has an instant version. Appe is one of my favourite instant dishes. Doesn't need any roasting like upma, or any fermenting like dosa. Just a little mixing, and then all yo...

Soya Manchurian is an Indo-Chinese recipe which is quirky and to be honest, new for me. I hadn't really heard of soya manchurian until my mother told me about it. The only manchurian I have heard about is Gobi manchurian. At first, I was a little sceptical about it because I had never had deep fried soya chunks before. I thought they would take on a rubbery texture and not taste good. But I was surprised when it was still soft and fluffy on the inside while being crispy on the outside. you know what? You could stop right after frying them and even enjoy them as soya nuggets. But go ahead and give the manchurian a chance to shine too, it won't let you down I am sure.   The soya chunks become a little soggy after about 20 minutes, so you have to be quick while making the sauce/gravy. It is a pretty dry dish so I would classify this as a starter rather than a main. Side story: I thought it wouldn't be dry and I could serve it with roti, turned out I couldn't even ...

Bread Rolls are an Indian snack made with moist bread stuffed with spicy potato. It is crisp, spicy and simply perfect as a snack. I ate my first bread roll at our old neighbours place. They were a nice family and the aunty was simply too good at cooking. I loved them SO much that I pestered my mother to make the very next day! Since then, my mom makes them every year on my birthday and they are my ultimate go-to snack.  It's a  recipe to impress!   can bread recipes be made into rolls  bread recipes you can freeze bread recipes to make at home This pic was taken on my birthday(yes my mom makes it for me every year).  bread recipes for bread maker  Several bread roll recipes call for spicy potato stuffing, but I have added a few more veggies for that "extra" factor. (a g ood way t o sneak veggies in your kids' meals). You could even customize them and add some cheese and herbs. I personally also used some leftover subji which also works well inst...

<!-- Global site tag (gtag.js) - Google Ads: 631975293 --> Veg Seekh Kebabs have recently been a trend on social media with people posting a lot about it. So I thought, why not make a version even vegetarians can enjoy? So I tried it out a few times with some tweaks and changes, and this one time really took it home so I am posting it for you guys. Seekh kebabs are usually made with meat, but I promise you this one will make you fall in love with it! I am a huge fan of paneer starters, but my parents like kebabs so we usually end up ordering both when we go out to eat. But I really like it wrapped in butter kulcha along with some mint chutney and yoghurt. Several sites have recipes where they completely grind the veggies and make it into a paste. I personally didn't like it because it just tasted like paste. So I tried a different approach. I cooked the vegetables till they became tender and added them to my chickpea/potato mash. Using a cast iron pan ...

<!-- Global site tag (gtag.js) - Google Ads: 631975293 --> Aromatic, flavourful and spicy, vegetable biryani is a vegetarian's paradise. I know, I know. Non-vegetarians are gonna come at me and say that if it doesn't have meat, it isn't biryani. But trust me, this vegetable biryani is as good as any other biryani. And you will LOVE it. My memory of a biryani(veg and non-veg) goes back to my childhood when I was a lover of spicy food and rice(I STILL AM). I won't brag about my mother making the "best biryani in the world", but she was pretty good at it. I remember the smell of caramelized onions wafting from the kitchen and I would run to my mother and beg her for some of the onion and gulkand she put aside for garnishing. I would steal a few cubes of cooked paneer on my way out, making sure mum never knew. But she knew. And when the biryani was finaalyy served( the moment I wait for since waking up), everything about it seemed heavenly. The ...