Paneer aka Cottage cheese , the most popular cheese segment adapted in Indian homes. In India, paneer has it’s own significance, often cooked to celebrate happiness. Paneer is supposed to be a food of rich people. Still in my house, i see my mother making paneer dishes on every special occasion. Whether it’s guest arriving or any festival, a delicacy of paneer is a must at our home. I remember the first thing my son loved after he started eating solid food, was paneer. These days we get various kinds of processed cottage cheese , even with different flavors and…
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Green Peas Kebabs are a blessing in disguise to all who are fasting this season and craving for some non veg stuff. These seek kebabs are absolutely met in mouth and trust me you would never miss the chicken ones after having these. Quick, easy and scrumptious… perfect party snack option. So next time whenever you have guests at home, don’t let the vegetarian friends feel left out…surprise them by serving these amazingly gorgeous green peas kebab with their favorite dip and a drink to go with it. Seeks are commonly the skewers around which the dough is lined and…
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Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with puffed rice, (kurmura) and at times with hot onion pakoda/bhajiya. It is one of the most popular street food of Kolkata served with Poori aka Luchi. Some versions include meat, such as lamb. Mangsher ghugni has been described as a “Kolkata trademark”. Though my version is a veg one and was my lunch today. Had this amazing Ghugni with some whole…
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In my house both me and my son are a big time Banana fan, the only difference is my son likes ripe banana and i prefer the raw ones. Plantain aka as kachha kela or sabzi kela is one of my all time favorite fruit/vegetable. I love making curry’s and koftas with it. I have grown up seeing my mom making some amazing melt in mouth plantain koftas. It was the most delectable dish i ever had…simply awesummmm! Continuing the trend and following my mom’s footsteps i started making koftas and curries too. But this version of plantain that is…
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My blog’s 2nd century celebrations are still on. For all those who don’t like soya chunks (Nutrella) , i have got two such recipes that will not just complete your meal but even tantalize your taste buds and make you have it again and again. Firstly i got you a Nutri Pilaf that is studded with dry fruits and is simply aromatic. Trust me, this simple nutri pilaf is no less than a laborious traditional Biryani. Similarly the soft soya chunks made in a spicy dry gravy with a kick of pepper will certainly make you fall in love with…
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With the onset of monsoon comes the season of pakodas, bhajiyas n fritters. In India specially we have a big craze of enjoying rains with variety of bhajjis and a hot cup of tea or coffee. The more the friiters are crunchy the more we enjoy the rainy season. If you have some cabbge left in your storage and thinking what to do with it…just make these amazing cabbage fritters binded with chana dal. Perfect tea time snack in monsoon and even a great tiffin option for kids. Bengal gram aka chana dal is a perfect binding agent when it…
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I was very new to Sindhi Biryani before i explored my friend Anisa Arif’s website http://shop.zaiqathespicestore.com/ . Before this i had tried Zaika’s Bombay Biryani Masala which i used few months back. It got published in various online food magazines too. Since then i am a huge fan if Zaika Spices. They are fresh, fine and absolutely aromatic. While ordering some spices , Sindhi Biryani Masala caught attention of mine this time. After having a word about it with Anisa, i decided to give it a try. The procedure followed to make this Biryani was the same, the only difference…
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Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to India from Portugal . Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate.Rajma chawal, i.e. Rajma served…
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India !!! Indiaaaa!! the cricket fever is high all around from past many months. Starting with world cup and now ending with IPL, each and every match deserved to be watched and cheered too. My son is a biggest cricket fan in my family. From world cup to IPL he didn’t missed even a single match. And for every match he use to prepare the room as the stadium’s VIP stand where he use to cheer, shout, hoot and do all what he could do while watching the match live…and for such a die heart cricket fan COKE was the…
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Let’s take a tour to Hyderabad today. Well had an opportunity to visit this city of Nawabi cuisines couple of times. Must admit, everything about Hyderabad is simply marvelous. The city show cases a splendid food culture in every corner. From gullis to mohallas ..from street food to fine dinning, Hyderabad has something special for each and everyone. The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, and rice. Therefore, an addition of a certain herb, spice, condiment,…
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Bottle Gourd is the only vegetable i always disliked as a kid. Lately, the two dishes made with bottle gourd which i started liking and later fallen in love with were Lauki Halwa and Lauki Kofta. I have seen my mom making typical spicy gravy with lots of bottle gourd dumplings drowned in it. Since long i had been wanting to make lauki kofta in a rich thick creamy gravy. Today while hunting veggies in the fridge i came across a lauki and some left over fresh cream/malai and of course the cashew nut paste which i always keep handy…
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Aam panna is an Indian drink renowned for its heat-resistant properties. It is made from green mangoes and is light pale in color, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat. I have been longing to make this refreshing drink from quiet a long time. It was a few days back when i went to my mother’s place and she handed me a basket full of raw mangoes that had fallen in a windy storm. Didn’t wanted to make pickles and all, so used few for making dal, chutney etc and…
