Warm water, soak boondi for 9-12 minutes, then drain and press out excess water.

curd /yogurt, soaked boondi, cumin seeds, oil, chopped onion, garlic, hing , Salt , black pepper powder, red chilli powder, Some chopped green coriander leaves ...

big potato peeled and diced, onion chopped, tomato chopped, chopped ginger, chopped green chilli, jeera / cumin, salt, red chilli powder, turmeric powder, coriander powder, oil for cooking, garam ...

Boondi raita is a popular side, but it’s worth noting that boondi is deep-fried, which adds extra fat and calories. “According to Ayurvedic principles, curd is considered sour and heavy, while fried ...

This bright Raita is made with grated beetroot mixed with yoghurt, giving it a sweet and earthy flavour and is perfect for brightening up any meal. Boondi Raita features crispy gram flour balls. It ...

Cucumber, carrot, tomato, and onion are chopped and added to yoghurt to give it colour, a cool flavour, and nutrients. Crispy gramme flour balls are a hallmark of boondi raita. It is a well-liked ...

Sift gram flour and mix with water to form a smooth, thick batter, add baking soda and food colouring. Fry cashews and raisins in ghee, then pour over boondi. Let set for 2-3 hours before serving.

Fry until golden. In a separate pan, boil sugar and water to make a sugar syrup. Add cardamom powder and saffron strands. Add the fried boondi to the sugar syrup to coat it well with the syrup.

Cover and simmer for 20 minutes, or until the rice is cooked well. Fluff gently, and add 2 tbsp coriander. Mix gently. Finally, enjoy Coconut Milk Pulao Recipe, which tastes great with raita and salan ...