Vegetable Pulao ( Cooking Under 10 Minutes) 
Reviewed July 05, 2013by Foodie #570492

Very simple and fast. Tasted good; but I didn't pressure cook. That is why cannot give 5* Used basic principles and did it my way. Biryani masala with curds was a good idea. Pulao tasted good due to that and ginger-garlic paste.

Cauliflower Indad 
Reviewed November 21, 2012by Foodie #570492

It is spicy, no doubt; aroma was good. But still we prefer other curries with tomato and coconut. Somehow we will finish this curry, but don't think we will do this again. Tamarind and vinegar give weird taste.

Samosa Sandwich ( Mumbai Roadside Recipes ) 
Reviewed September 08, 2012by Foodie #570492

Don't understand the purpose of this recipe. Why not to just eat samosas? Why to add more bad carbs and fat into them and then eat them?

Chawli Masoor Subzi 
Reviewed July 08, 2012by Foodie #570492

Great recipe. Liked it.

Masoor in Coconut Gravy 
Reviewed June 24, 2012by Foodie #570492

Real good one; everyone in our family liked it. I wanted to write review for this, but the search function for cookbook doesn't work at all. I put search string masoor, it showed all recipes, again I put malwani, it showed all the recipes, then I put masoor coconut for search string, again showed all the recipes. Need to fix the search function in cookbooks.

Chawli Bhaji ( Healthy Subzi Recipe) 
Reviewed June 24, 2012by Foodie #570492

Same subji with different names in different books; but still no please. Very bitter. Instead of that try one with masoor dal or one with coconut milk. This one we just couldn't eat. Very disappointing.

Chawli Bhaji ( Acidity Recipe) 
Reviewed June 24, 2012by Foodie #570492

No, very bitter. Instead of that try one with masoor dal or one with coconut milk. This one we just couldn't eat. Very disappointing.

Chawli Ki Subzi ( Know Your Green Leafy Vegetables ) 
Reviewed June 24, 2012by Foodie #570492

No, very bitter. Instead of that try one with masoor dal or one with coconut milk. This one we just couldn't eat. Very disappointing.