A well spent weekend with lots of food and frolic, Monday usually seems to be the most lazy ones to get me inside the kitchen. For those days when I had indulged myself too much on heavy food and feeling blotted… MOONG DAL KHICHDI is that one ultimate desi one pot meal that keeps digestion easy. Who says Khichdi is had only during illness, well my khichdi is no less that a pond of ghee with lots of tadka floating and enjoyed with raita, papad, chutney and achaar. Petite Yellow Lentils (split and dehusked ming beans) mixed and cooked with…
Ingredient: pepper
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Have you ever sat wondering why restaurant food tastes different from home food. In fact i would say that most of the restaurants serve same curry for most of their dishes hence they all taste the same with little halka fulka difference. Its only the paneer butter masala that tastes different from the other curries. My friend Anisa Arif once shared her amazing Mother Base Gravy recipe with me. As the name calls for itself, the gravy is the mother of seven different recipes. Yes, you heard me right, one mother gravy makes 7 different types of gravies for various…
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Ivy Gourd also known as Kundru , tendli, tindara etc in India. Tender green kundru sliced and stir fried goes well with chapati or paratha. Can also be used as a side dish for any vegetarian meal. Kundru stir fry is another great tiffin option.. easy and can be made in a jiffy is a great dabba food. While buying kundru one has to be very particular in choosing the raw ones. Usually kundru comes in same shape and size but it’s always better to avoid picking the fat ones. It’s likely to be ripe and red in color from…
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Cottage cheese aka Paneer patty and grilled vegetable sizzler is a perfect weekend party dish. Boiled and grilled potatoes and tomatoes pilled with assorted stir fry vegetables are teamed with saucy paneer cubes on the bed rice and noodles. Today i am celebrating my blog’s 2nd Anniversary, and that calls for a celebration. It’s weekend too, so technically two reasons to get my hands on this sizzling platter. It was 20th May, 2014 when i first started my blog to keep my sanity in check as well as treasure my family recipes under one roof. Never knew, my baby blog…
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It’s been a decade now when i first started my cooking. Through out these years i discovered that developing a recipe is the most fun doing task in the kitchen and the left overs help doing this the most. Yes you heard me right, left over food are the best when recycled or reused by turning them into a very new dish. One of my favorite recycled dish made using left over Gujrati Kadhi or Chaas (Butter Milk) is Poha Idlis. Last night i suddenly noticed that a bowl full of Gujarti kadhi is resting inside the fridge. I made…
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Celebrating Leap Year with some amazing Kathal Ki Biryani | Raw Jack Fruit Biryani. Finally the month of love is coming to end and through out this month i had been cooking so many sweets and desserts. A foodie family doesn’t need any occasion to celebrate… no matter what, we should have good food in our belly before we go to bed. By this we get nice foodie dreams as well…haha! So coming back to the point, after having indulged on all those exotic sweets and desserts the whole month, today i actually wanted to celebrate the day with some…
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No fine dining can beat the taste of rustic dhaba style food. It takes hardly few minutes for the food to get prepared and arrive to your table in a dhaba and trust me the taste is unbeatable. Dhaba Style Spicy Paneer Masala. This is one dish which my family has to order whenever we stop/ halt in a Highway Dhaba for lunch or dinner. Spicy and aromatic curry with heavy pieces of soft paneer and crushed kasuri methi all over,,,ummmm complete bliss! Today i am sharing the recipe of this rustic paneer dish which i got to learn from…
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Manchurian is the famous Chinese staple which is made with lots of variations. Manchurian has both veg and non veg versions. The veg version too has a lot of varieties. Vegetable Manchurian being the most common and favorite dish is made with fried vegetable balls in thick sauce is best accompaniment with fried rice or noodles. The sauce can be thickened as per one’s choice, as it can be made dry as well. Apart from veg manchurian, cauliflower manchurian, paneer manchurian and mushroom manchurian are the common favorites.
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Summers are almost on here, and this is when i scratch my brain a lot thinking what to make and what not to make. Weekend starts tomorrow and again my family will hog over all non veg stuffs, so i guess today is the time where i have a chance to make something that i can relish completely. Being a Rajasthani , besan or chickpea flour is something which is in my blood…lol. My dad use to love anything made with besan. One such amazing Rajasthani delicacy made with besan is GATTE KI SABZI. Cylindrical chickpea dumplings cooked with an…
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Winters have gone but my love for some authentic winter delicacies will never fade away. One such love is the Bihari Litti Chokha! Ever since i visited one hawker at my city who seels some mouth watering Litti Chokha i had been wanting to make this at home. The hawker use to sell two littis with baigan and aloo chokha along with an awesome tomato garlic chutney with some salads as well for 30 Rs. Isn’t it too cheap? Well i say this today because after making it today at my home, i realized how much labour it takes to…
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Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. Puliyogare is also known as huḷianna in some parts of Karnataka, puliyodharai in Tamil Nadu and puḷihora in Andhra Pradesh. It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili,curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida and urad dal. Source – wikipedia Recipe inspired by Padhus Kitchen
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With every passing day my diet plans are changing as per my body’s requirement. These days i have been asked by my trainer to intake lots of lentils and fibers. Though i am not a lentil eater and sometimes hate eating dal. Both me and my son are not much fond of the lentil varieties. Hence the best way to intake them is to either make some sweet or some savory. Sweet being a completely NO NO to me, i have no other option left than to make some tempting, delicious savories that has lentils and can fulfill my nutritional…