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1 cup - dried Fig soaked overnight
1 cup - Cashewnuts powder
1/2 cup - Sugar free or powdered Sugar
2 pinches - Cardamom powder
1 cup - ricotta cheese or khoya
1 pinch - red colour
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
Khoya Pooranam Modak
Almond and Fig Peda
Punjabi Mutton Curry
Easy Chicken Fry for Parties