Enjoy cooking
Falooda is a popular dessert in Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, basil seeds( sabza), tapioca pearls and chilled flavoured milk. Falooda is one such dessert to which I can never say no. It’s my husband’s favourite too. Yesterday I made this as it was his birthday. There are too many varieties ofRead more about Kesar Badam Falooda[…]
Palak Paneer is a very famous dish from the North Indian Cuisine. There are many varieties of recipes for Palak Paneer. I follow Nita Mehta’s recipe. It’s the best of all the palak paneer recipes that I have tried. The goodness and earthy flavour of Palak is beautifully complimented by the rich and creamy paneer.Read more about Palak Paneer[…]
Dum Aloo or Alu Dum belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried then cooked slowly at low flame in a yogurt gravy with spices. It is a popular, rich and an aromatic dish which is served in almost all the popular restaurants which serves North Indian cuisine:) It had been in my mind to tryRead more about Kashmiri Dum Aloo[…]
Paratha one of the most popular unleavened Indian flat breads. It is made of whole wheat flour and its cooked on a tawa. The paratha dough usually contains ghee or oil, which gives the flaky texture to the paratha. Ghee is used in shallow frying the paratha. Parathas are usually stuffed with boiled potatoes, cauliflower, radish, peas or paneer. Paratha is aRead more about Bottle Gourd and Radish Paratha[…]
Jalfrezie is a method a cooking vegetables in a sauce. It’s generally made with mixed vegetables and has a sweet and sour flavour. Ingredients Carrot- 2 Cauliflower- 1 small Beans- 15-20 Onions- 2 Turmeric powder- 1/2 tsp Chopped ginger- 2 tsps Chopped green chillies- 1 tsp Red chilli powder- 1 tsp Garam masala- 1/2 tspRead more about Vegetable Jalfrezie[…]
Ingredients Roasted Pepper Papad- 1 Pomegranate- 1/2 cup Yogurt – 1 cup Salt to taste Sugar- 1/2 tsp Red chilli flakes- 1/2 tsp Oi- 1 tsp Hing- 1/8th tsp Method Beat the the yogurt till it becomes smooth. Add salt and sugar and mix well. Crush the papad. Add the crushed papad and pomegranate toRead more about Papad and Pomegranate Raita[…]
Today’s cooking was only for my daughter and myself. I thought a one pot meal will be perfect for that. Since my refrigerator was stocked up with fresh vegetables, my first thought was to make biryani. My neighbour, Nirmala,had shared her delicious biryani recipe few days back. The recipe required pudina ( mint leaves) whichRead more about Moong and Mixed Vegetables Masala Rice[…]
Ingredients Cauliflower- 1 small Onions- 2 Tomatoes- 2 Capsicum- 1 big Ginger- 1 inch Oil- 1 tbsp Whole jeera- 1 tsp Turmeric powder- 1/2 tsp Red chilli powder- 1 tsp Jeera powder- 1 tsp Coriander powder- 2 tsps Dry mango powder- 1// tsp Salt to taste Chopped coriander leaves- 1 tbsp Method Cut cauliflower intoRead more about Cauliflower and Capsicum[…]
Methi Matar Malai Fenugreek leaves are known as Methi in Hindi and Vendhaya Keerai in Tamil. Methi seeds as well as the leaves are extensively used in Indian cuisine. It contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. It also contains a compound diosgenin which has oestrogen-like properties, as well as steroidal saponins.Read more about Methi Matar Malai[…]
Red kidney beans are known as Rajma in Hindi. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. It is the staple food of Mexico. This dish developed after the red kidney bean was brought to the Indian subcontinent from Portugal . Being a popularRead more about Rajma[…]
