A no onion -no garlic recipe, vrat ke aloo is a simple curry made with boiled potatoes dipped and cooked in a tomato curry. No use of onion & garlic makes this curry very soft on your digestive system and is prepared mainly during the fasting periods. Its the same curry we make with our poori/fried wheat pastries. This recipe can go well with your poori ,kachori and all other occassions like pooja bhog etc. In India, all pooja / prayer meetings are held with a following lunch or dinner serving where no use of onion or garlic is common.This…
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Khatta -Meetha Kaddu/ Sweet & Sour Pumpkin
Navratras are approaching and so the preparations are in full swing to celebrate the Festivities and relish the food to their best. Come October and the festivities begin.I just love this month.Its full of excitement,action,celebrations,happiness,birthdays and best of all feasting!!. Food preps go hand in hand with all other paraphernalia. And Food preparations are my favorite part. I learnt this recipe from my mother-in-law. I love this dish and hope you all too.Do try this khatta meetha kaddu. During,Fasting days we make it only with jeera and tomatoes. It gets its “khatta/sour” flavor from the tomatoes and meetha from sugar….
Kadhai Paneer- Restaurant Style
Ever wished of recreating the same delicious ,rich and lovely Kadhai paneer from your favorite restaurant in your Kitchen.Well! you can enjoy all those flavors on your own table. This recipe is very special and very simple to make. It truly replicates the flavors of kadhai paneer from one of your favorite restaurant.The lovely color of the gravy is just love at first sight .Its a rich gravy and so exotic in spite of its simple preparation.I make this when i have sudden guests for lunch or dinner and don’t have time to stand in the kitchen and cook for…
Aloo Wadiyan- A punjabi delicacy
Another one of our heirloom recipes. It’s a regular in our house. And what’s more interesting is the curry recipe can be replicated for a lot of different varieties. I’ll just tell you about the variations later in this post. This is my mother’s recipe and I believe she is the only one who can do complete justice to the intense flavors this curry has. I learnt it from her, and made it not exactly but I guess 9 on 10.My Father is a diehard fan of Aloo wadiyan.But of course how and what my mother makes.Now,he was visiting and…
Nadru Ke Kabab /Lotus Stem Kabab in Makhani Gravy
Nadru ‘Ke’ Kabab In Makhani gravy If you happen to know any person of Kashmiri Origin, then you probably have not only heard but relished this Delicacy before. This dish is mostly served as dry kebabs with chutney. I have tasted the Dry Kebabs on a formal occasion at a friend’s place and became a…
Healthy Spinach Quiche with wholewheat and no cheese
This is an old recipe. Now, this is no novelty and must have been prepared by many before mine and with many different versions.Mine again is cooked with whole wheat flour as most of my preparations are and was first made without any reference ,as a result of sheer boredom with the regular spinach meals.I…
Schezwan Beans
Ingredients: Green Beans – 500 gms chopped Oil – 1 tbsp For Sauce: Sesame Oil – 1 Tbsp Ginger – 1 Tbsp, minced Garlic – 1 Tbsp, minced Spring Onion – 1 (white part) finely chopped Chili Sauce – to taste
Vegetables in sweet and sour sauce
Sweet & Sour Sauce……. Having its origin in the Cantonese cuisine ,its the most sought after sauces of all. Loved all over Asia and the west this sauce has many versions all over the globe.I have tried many recipes over the years and came to this one as it gave me the best results in…
Punjabi Chicken Curry
A Sunday dinner! You want to cook something special but chilled winter evening, you don’t feel like standing in the kitchen making some delicacy which would need the hard work and time for you to stand and bring it to shape.This rustic and authentic Punjabi curry is simple to make and would satisfy your taste…
CORN ON THE COB IN SPINACH GRAVY
CORN ON THE COB IN SPINACH GRAVY Served with Lachha Parantha / flaky Indian bread Sweet corn is the only variety of maize, which is eaten directly off the cob. For years, I don’t even remember since when, this has been a popular snack here in Delhi, especially around this time of the year. It’s…
