Ajwain Leaves

From plain paratha with ajwain and salt to stuffed paratha with dal or seasonal vegetables, the list of parathas goes really long, leaving us spoilt for choices.

Palak Pakoda Recipe: The crunch of spinach leaves upon deep frying is truly inimitable, add to it the crispness of besan and chatpata goodness of chaat masala and ajwain and you have a winner

Ajwain leaves can be deep fried as an evening snack and can even be ground to make a chutney. Here are all the reasons to include them in your diet!

Ajwain leaves can be used to make pakoras, chutney and can even be used in a magical home remedy for cold and cough. Read on to know more about how to use these flavourful leaves.

A staple snack in every Gujarati household. A simple and basic preparation involving maida, ajwain, oil and spices, rolled into thin pancakes and served crisp.

A hot masala paneer kadhai, made with a host of spices and tomatoes, served with ajwain roti.

A light and simple recipe where pumpkin pieces are cooked thoroughly in a variety of masalas. This is a delicious recipe which can be made on regular days and also during Navratri fasting. Kaddu ki sabzi is also known as Petha Sabzi . This recipe goes well with pooris but Kaddu ki sabzi can also be had with Ajwain Paranthas or Plain Paranthas.

From plain paratha with ajwain and salt to stuffed paratha with dal or seasonal vegetables, the list of parathas goes really long, leaving us spoilt for choices.

Palak Pakoda Recipe: The crunch of spinach leaves upon deep frying is truly inimitable, add to it the crispness of besan and chatpata goodness of chaat masala and ajwain and you have a winner

Ajwain leaves can be deep fried as an evening snack and can even be ground to make a chutney. Here are all the reasons to include them in your diet!

Ajwain leaves can be used to make pakoras, chutney and can even be used in a magical home remedy for cold and cough. Read on to know more about how to use these flavourful leaves.

A staple snack in every Gujarati household. A simple and basic preparation involving maida, ajwain, oil and spices, rolled into thin pancakes and served crisp.

A hot masala paneer kadhai, made with a host of spices and tomatoes, served with ajwain roti.

A light and simple recipe where pumpkin pieces are cooked thoroughly in a variety of masalas. This is a delicious recipe which can be made on regular days and also during Navratri fasting. Kaddu ki sabzi is also known as Petha Sabzi . This recipe goes well with pooris but Kaddu ki sabzi can also be had with Ajwain Paranthas or Plain Paranthas.