Celebrating Passion for Food
Quite frequently, a recipe request that we often come across in the comment section of this website and on our YouTube channel is for a one-pot meal. Often, our viewers and readers are on lookout for such recipes that are not only quick to make but filling as well.
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As part of an interesting phenomenon known as ‘growing up’, our food habits and practices evolve. This change may sometimes be organic and slow and at other times be as radical as it can be.
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Growing up in my childhood, I remember anxiously waiting for winter to set in . “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire; it is the time for home!”
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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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Sattu is one of the staple flour consumed in northern states of India like UP, Bihar and Punjab. Conventionally it is prepared by sand roasting chana (whole black gram) and grinding it into a fine flour. However, in recent times some more variations of sattu in form of barley flour is also available.
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It’s time for fun frolic and festivities. It’s time for Diwali- the most significant fiesta on a Hindu calendar.
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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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There are few moments in life which let you feel accomplished, and a Poori getting puffed gradually at the center of Tawa is one such moment.
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Lauki or bottle gourd is a vegetable that often gets overlooked when one is doing weekly rationing of vegetable. It often gets labelled as a vegetable that is unexciting for the palate. Everyone in family, kids and adults want to shy away from having it served in their plate.
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Diwali mornings, every year similar scenes would be played out in our one room kitchen home. Mom would cajole me, threaten me and finally forcefully drag me out of bed. I would be required to find my way to bathroom and get ready before Mom lights up the house with clay diyas. I would trudge across laboriously taking a slight detour and make my way to kitchen instead. I would find it on the corner of a table kept in a large vessel, tightly covered.
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