FacebookPinterestTwitterLinkedinYummlyBufferemailPrintBlack Eyed Bean Curry or Lobia masala is a power packed, protein rich, popular Punjabi recipe made with an Onion-Tomato base and…
Ingredient: garam masala
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Anything with paneer is a sure win in my house, especially if it’s Mutter Paneer. When it comes to cooking for guests , Mutter Paneer with Kadak Ajwain Puri if my favorite combination in winters. As the market is flooded with peas everywhere , i just couldn’t resist myself and as i wanted something with a mild gravy for my son as well, so ended up making this delicious Mutter Paneer. It went really well with Kadak Ajwain Puris and Mirchi ka Achar that were part of the meal.
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How about trying some fusion recipes today. One of my all time favorite cuisine that i love to fuse with Indian recipes is Mexican. Tortilla is a type of soft, thin flatbread made from finely ground wheat flour from Mexico. The sheet is often stuffed with veg or non veg snacks along with various dips and sauces and then wrapped and enjoyed. This fusion recipe id made with our desi onion pakora and green chutney wrapped in a tortilla. Nothing can be as blissful as enjoying rains with this amazing combo of tea and snack. I don’t know who invented…
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There is something very interesting and appetizing about vegetarian Kebabs, they not just resemble the non vegetarian ones, but tastes no less than any mutton or chicken kebab. Healthy and protein packed Kabuli Chana Kebab is one such recipe that is an easy variation of Shammi Kebab. Boiled chickpeas combined with potatoes and flavored with Indian spices makes an amazing patty style kebab that s a great option as a starter for your parties and also kids tiffin. So next time when you have some boiled chick peas left in your fridge , you know what you need to do…
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Gaad which means Fish in Kashmir and Gaad t, tamatar is a fish recipe that is made with a tomato curry. The consistency of this delicious fish curry is usually thick but can be given variations as per one’s choice. Kashmiri Cuisine has a wide use of Mustard oil , Ginger Powder and Fennel powder along with Asafoetida that makes an amazingly flavorful curry that stands out from any other Fish curry. Typically eaten with plain boiled rice, this fish curry is not just delicious but also a very popular serving in special occasions. If your liked this traditional fish…
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Knol Khol also known as Ganth Gobhi is most widely used vegetable in Kashmiri cuisine after Lotus Stem. Munj Haak is a popular Kashmiri vegetarian dish made with knol khol and greens and typically flavored with asafoetida. The recipe just needs handful of ingredients and can be made in a jiffy. The soupy texture of the curry is an ideal side dish to your meal specially to your rice. This particular recipe is adapted from Shehjar – A Gateway To Kashmir If you liked this traditional recipe, then don’t forget to share your views and feedback with me in comments…
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who doesn’t like potatoes ? I love potatoes in all forms. This is one such humble root that mixes with everything and adapt it’s flavor. Those days when you have nothing in your fridge, there comes the potato as rescue. Baby potatoes are one cute looking thing which i find most fun to cook. If it’s roasted or grilled or pan fried or curries, baby potatoes are loved in every possible way. Today i have come up with another amazing recipe made using baby potatoes. It’s Spicy Baby Potatoes, small cute little potatoes boiled and peeled and then sauteed with…
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It’s a cloudy day today, and when we expect rains to come all we want is some a hot cup of tea with some crispy onion bhajiyas. Nothing can be as blissful as enjoying rains with this amazing combo of tea and snack. I don’t know who invented bhajiyas but one thing i know is that its one of the most loved monsoon snack by Indians specially when we have some tea to get along….. bliss! Finely sliced onion, pretty much in quantity in ratio with the flour batter is flavored with Indian spices and deep fried til they are…
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Raw Tomato Curry aka Hare Tamatar ki Sabzi is a spicy tangy, delicious side dish that comes from North Indian Cuisines. The recipe has passed on through various regions with different variations done, hence it doesn’t belong to any particular regional cuisine. A very popular dish in North Indian states like Rajasthan, Uttar Pradesh, Bihar etc, that goes well with roti/chapati/rice etc. Tomato is harvested in it’s green form or you can say when it is raw, chopped into pieces and then seasoned with Indian Spices. This particular recipe is made without Onion and Garlic hence making it close to…