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125 g - gram flour
150 g - roasted peanuts, roughly chopped
75 g - finely chopped Spinach
3 green chillies, finely chopped
1.5 level tsp - Garam Masala
2 tsp - Lemon juice
1 tbsp - hot oil, plus oil for deep frying
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
Frenchbean Spring Onion Pakodas
Soya Chunks Pakodas
Aloo and Baigan Pakodas
Punjabi Mutton Curry
Andhra chicken curry
Crispy Onion Rings