Pragya Jain
I completed my BA Hons. in History in 1995 and B.Ed thereafter. I briefly taught History in Delhi before moving to US in 1997, after marriage. We relocated to Bangalore in 2006. Since then, I have been actively involved in social work as a member of various NGOs such as Overseas Women's Club, Community Services of Bangalore, St. Patrick’s Church Committee, Friends of the Tribals Society, Rotary Club of Bangalore, and the Inner Wheel Club of Bangalore. This year, I have been chosen to be the Editor in the Executive Committee of the Inner Wheel Club of Bangalore. I bring out the club’s monthly newsletter and manage their social media accounts too. My hobbies and interests include Music, Books, Films, Travel, Social Media and Events.
Chef's Recipes
Ingredients
- Potatoes (boiled and peeled): 4 (medium)
- Jeera powder: 1½ tsp
- Chaat masala: 1 tsp
- Red chilli powder: 1 tsp
- Amchur powder: ½ tsp
- Rock salt: ½ tsp
- Salt: ½ tsp
- Lime juice: 1½ tsp
- Sweet tamarind chutney: 2 tbsp
- Onion sliced (small) (optional): 1
- Dhania leaves: a few sprigs
- Ghee for shallow frying: 3–4 tbsp
Dilli ki alu chaat
We had it each time we went saree shopping in Chandni Chowk in Old Delhi. It brings back memories of saree…