Last week we posted the preparation for Pav Bhaji Masala, an important ingredient for making Pav Bhaji at home.
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Pav Bhaji Masala
It is beginning of winter again. Late sunrises, nippy morning breeze, early sunsets are just some of the gestures through which nature foretells us of the impending winter.
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Bangude PuliMunchi
I am thrilled as I share this recipe. Recently, we had been to Mangalore for our food excursion and we got the firsthand experience of the local food culture. We went around different parts of Mangalore and Udupi trying out the local cuisine at different food joints. You would want to read about our Mangalore experience at Mangalore food excursion-Day 1 and Day 2. As we came back from our vacation to Pune we begin making all these recipes in our kitchen, trying and retrying several times to recreate the taste that we had experienced.
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Jeera Aloo in Microwave
Officially, India has no designated national vegetable. If there would have been any, my vote would go for Potato. Here is a guy, who is loved across the board. He is loved by vegetarians, non-vegetarians, and even those nasty kids who hate the sight of any vegetables in their dinner plates find themselves at peace with this ubiquitous veggie.
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Sabut Masoor ki Dal
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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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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Chole-Masala
We all have two choices, recall our sad moments and feel sad or recall our happy moments and feel sadder. I prefer the later one. “Chole Masala” makes me nostalgic. It reminds me of the best days of my life. Ironically, we realize the importance of these best moments only when they have passed.
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Laal Maans – A spicy and zesty mutton curry from Rajasthani cuisine
Any discussion about Indian cooking would be incomplete if one fails to make a mention of Rajasthani cuisine. However, as one begins to describe about the cuisine and cooking style of this desert state, the vastness of the topic becomes evident. Rajasthan means “land of kings”. It is the largest state of India by area in which a vast majority of land is the part of Thar Desert. The food that evolved in this state over the period of centuries was deeply influenced by geographical conditions.
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Matar ka Nimona
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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