One of the recurring grumbling that one would hear about Biryanis is that it is one of those dishes that requires great deal of patience and warrants an extensive list of ingredients and an elaborate preparation.
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Lemon Rice, How to make lemon rice, easy lemon rice
It’s Sunday again! The day I allow myself the luxury to be lazy. The day I want to get done with my lunch with not much fanfare. In short, it’s the day I go back to my list of comfort food and lemon rice sits right at top.
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Peas Paneer Pulao
Historians are not very sure about the country of origin of Pilaf(Pulao). There are 2 counter theories about where Pilaf was originated, some say it was Persia and some believe it was in India. As per historical evidences, Rice was cultivated in India for thousands of years, but Persia started cultivating rice between 1000-500 BC.
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Tawa Pulao – A recipe from streets
Mumbai, a city of dreams, a city that never sleeps, a city always on a move. For over two decades before I moved to its sister city Pune I grew up in Mumbai. I was a part of the crowd that moves through the city in pursuit of their goals, day in and day out through the local trains.
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Matar ki Tahari
This recipe also comes from my Sasural’s Khana Khazana!! In Uttar Pradesh, it’s a winter delicacy and specially prepared on the auspicious occassion of “Makar Sankranthi”.It’s a Harvest Festival! People consider Urad dal is “Shubh”. On Sankranthi early morning , a vessel containing mixture of Urad dal and rice is kept in Poorab disha( Rising Sun direction )and every family member touches it before starting their day. Hence this Tahari also contains lentils like Urad and Chana dal along with Matar.
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Curd Rice/Thayir Sadam
Curd rice also known as Thayir Sadam in Tamil tongue is a recipe that not only resonates well in the South Indian states but now has many takers pan India.
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Lakhnawi Vegetable Biryani
It has been sometime since we have ventured into cuisine from the land of Nawabs. Biryani, though popularly identified as a rich food that emanated out from food habits that boasts of richness and subtlety of Nawabi cuisine, it is equally popular among the commoners.
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Mumbai Jhinga Biryani
Friends, if I have to describe today’s recipe, I would say it is succulent, flavorful, enriching, and satiating and it indeed is Prawns (Jhinga) Biryani.
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Baroda Mutton Pulao
We came across this recipe in one of my favorite cook-books-‘Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra’- by Aditya Mehendale. The book documents, non-veg delicacies of different Maharashtrian communities, some well-known recipes and also some lesser known recipes that are known only to these communities.
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Achaari Chole Pulao
Being a food enthusiast, I can lay claim to my share of learnings. One of the major aspect of this learning process has been to expect surprises at most unexpected places. My strong conviction into this philosophy was reaffirmed, when last month we went for a road trip. I enjoy the road trips for the foods that I encounter at different places, and interspersed somewhere in heaps of dishes on the menu, one can find few gem of the recipes.
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