Dec 5, 2017
#DelhiMoments : आज कुछ तूफानी करते है! Cooked METHI NU AANTIYU (KAATHIAAWAADI CUISINE) fenugreek leaves finely chopped, cooked in Indian chickpea flour with fermented buttermilk giving tadka of finely chopped onions, garlic and green chillies amidst #DelhikiSardi and #OCKHIAlerts. Once again guided over telecon 1,200 kilometers away from Rajkot by Jahnvi Mehta to cook. It is best served with hard millet (bajra) bread smeared with Desi Ghee and green salad, but we had it with Tawa Roti. This is the fourth in series of HBs SPECIALITIES - Signature Dishes cooked by HB. Enjoy :) (at Mayur Vihar, Delhi)