February 01, 2013
January 15, 2011
Parantha Hara Bara by sushila jora
Paratha Hara Bara, the crushed green peas added in the dough makes the parantha irresistible and the delicious taste.
January 15, 2011
Parantha Rajasthani by sushila jora
Parantha Rajasthani, blending of three flours and adding spices and pastes adds great taste to this parathas.
November 08, 2012
Pathiri - Rice Chapathi by Ende Kushini
Pathiri is a famous dish in the malabar area. It is an easy to make dish using rice flour.
October 18, 2000
Peanut Butter Muffins by meenal72
A mouthwatering and appealing, easy to prepare peanut butter muffin recipe with wheat muffins filled with a creamy peanut butter mixture . A healthy and delicious muffin recipe which can be filled with jam or cream as per your choice..
April 25, 2011
Peas Rice Upma by Radha Hoizal
Peas Rice Upma, best to serve for breakfast with the green chutney or any other chutney of your choice.
January 31, 2012
June 17, 2013
March 02, 2011
Potato Pancake by minal chhajer
A simple,easy to cook,tasty recipe which can be made in minutes.
October 13, 2011
Quick Poha Idli by mishraricha3
A delicious idli made using poha. . . Nice variation!
September 23, 2002
Quick Porridge by deepalipen
Add health and taste on your breakfast table with the easy to prepare quick porridge recipe. The leftover boondi or gram flour laddoos are crushed and added to milk along with nuts and served as a porridge.
November 08, 2000
Quick'n'easy Couscous Upma by v_saj
Couscous is a tiny pasta which is a staple in Moroccan cooking. it can be found in the pasta aisle in supermarkets.
this can be had as brunch, or a filling teatime tiffin, with some fruit juice to cool you off.
April 09, 2001
Ragi Banana Pancakes by vsucharitha
After adding all the ingredients to the batter, pour the pancakes immediately as the batter consistency will become watery due to the bananas.
June 11, 2001
Rajgira Theplas by akhandhar
Rajgira Thepla are an easy farali recipe or Thepla which can be had during fasts. The Rajgira flour is mixed with spice powder and then made into Thepla which are typically enjoyed with fresh curd.