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Featuring Ragi sangati with Natu Kodi Pulusu along Chiti Gaare and Kodi Pulusu from @mamaskitchen36 Every time I dig-in with south indian cuisine it always surprises with its unique flavor and texture that keeps on changing from restaurant to restaurant. I have been to many south indian restaurants tried the same dish over and over as the taste always changes but what I have understood is the dish remains the same but the approach of each chef has their own unique style in making it. My recent visit to @mamaskitchen36 after the lockdown was lifted and restaurants started their operations back in line. The first thing that was in my mind was ragi sangati and I am a huge fan of this dish ordered it with some country chicken in tangy gravy and next was Chiti Gaare which is another version of medu vada with lots of spices infused in it with spicy chicken curry. Both the dishes were damn delicious as I have been eating for such a long time it was hard to identify any flaws in this but still, I can contemplate these dishes at any point.

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“Life is short. Make each hair flip fabulous.”? ??There is nothing like new hair to make you feel confident & beautiful ? @happyinthehead & @umita_thehairstylist thanks for giving me this look I really loved it a lot ♥️ #haircut #hair #hairstyles #newlook #triedsomethingnew #adventure #naturalhair #happyinthehead #bandra #stylist #nomnomumbaikar #mumbaibeautyblogger #mumbaifashionblogger #beautybloggers #behindthechair #style #styleblogger #fashion #likeforlikes #likes #followforfollowback #trending #newpost

? Rasgulla ? INGREDIENTS FOR CHENNA / PANEER: 1 litre milk, full cream cows milk 2 tbsp lemon juice FOR SUGAR SYRUP: 1½ cup sugar 8 cups water 1 tsp Rose water Method– CHENNA / PANEER RECIPE: In a thick bottomed pan add 1 litre milk. Stir occasionally and get to a boil. Add lemon juice and stir well. If it doesn't curdle add more lemon juice and stir till milk curdles completely, Switch off the gas stove. Rest for 2 minutes. Drain the curdled milk into the thin cloth or muslin cloth. Rinse the chenna under running water to remove the acidic flavour. Now bring it together and squeeze off excess water. Hang for 30 minutes. or till all the water drains off completely. After 30 minutes, start to knead the paneer. knead paneer till it turns out smooth without any grains of milk. Make small balls of paneer and keep aside. SUGAR SYRUP RECIPE: In a deep vessel take 1½ cup of sugar. furthermore, add 8 glasses of water and stir well. Boil the syrup for 10 minutes on medium flame. Add Rose water to the sugar syrup. after that, drop the prepared paneer balls into boiling sugar syrup. cover and boil for 15 minutes. the paneer balls will have doubled in size. keep aside till it cools completely and then refrigerate. Serve rasgulla chilled or at room temperature garnished with few saffron strands. #rasgullah #rasgulla #bengalfood #uzmaseasyrecipes #kolkatafood #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

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