Recipe: Egg Pulao Egg Pulao is a one pot, delicious, filling pilaf dish that is made with long grain rice, eggs and spices. It is a versatile recipe as one can choose to add vegetables and spices of their choice. We enjoy egg pulao as a meal on its own with some raita and papad on the side. However you can easily serve it with any curry your choice. Memories – A Special Egg Pulao Whenever my mum would make peas pulao for the family, she would sometimes add boiled for us. Though she didn’t eat at all, she would make sure we had boiled eggs at least once a week. Obviously, she had to make sure my grandmother didn’t catch us in the act…
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Continue ReadingRecipe: Vegan Tofu Steak Tasty Vegan Tofu Steak with Stir-Fried Vegetables Indulge in a simple yet protein-rich and delightful dish by trying out Tofu Steak with stir-fried vegetables. The flavorful sauce transforms plain tofu into a delectable treat, creating a satisfying and nutritious meal when combined with fresh vegetables. I admit I don’t have a grill pan as yet in my kitchen but that does not stop me from making this scrumptious meal. I have made this meal with two different sauces, chilli garlic sauce and orange sauce. You may wonder if the flavours clash, but believe me they don’t. Every time I make tofu steaks the sauce changes. Sometimes I will use orange sauce for both the tofu and vegetables and sometimes it will…
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Continue ReadingRecipe: Sprouted Kala Chana Amti Sprouted Kala Chana Amti is a version of the popular tangy black chickpea curry from the Malvan region of Maharashtra. Generally soaked and cooked kala chana are cooked in a spicy curry. I opted to use sprouted kala chana instead. What Are Kala Chana? Kala Chana are brown or black chickpeas that are quite popular in the Indian Cuisine. Chickpea flour or besan is made from this type of chana. These chickpeas have to be soaked for at least 6-8 hours or overnight in warm water. They are then boiled in salted water in the pressure cooker. I like to use them in the following recipes: Kala Chana Pulao Gujarati Style Chana Nu Shaak What Is Amti? Amti…
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Continue ReadingRecipe: Vegetable Stir Fry Noodles Vegetable Stir Fry Noodles with sweet and sour sauce is a nutritious, filling and delicious way to enjoy a variety of vegetables of your choice. Easy to make, it can be served with a sauce of your choice. This dish comes together within 30 minutes. Quicker if you buy ready made sauces to go with it and if you’re lucky enough to get the stir fry veggies all chopped and ready at your local supermarket. I like to serve this dish loaded with veggies. It was a good way to get my kids to eat their veggies when they were younger. Crunchy And Healthy When it comes to enjoying a variety of vegetables, I prefer stir fried over roasted. I…
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Continue ReadingRecipe: Makki Di Roti Makki Di Roti is a traditional gluten free flatbread from the state of Punjab. It is made from simple ingredients namely, cornmeal, salt, water and oil. Some make the flatbread plain, others add carom seeds, fresh fenugreek leaves or grated radish. Cornmeal is not cornstarch. Cornmeal is also known as maize flour or makki ka atta in India. The most common one is the yellow corn flour. Memories The first time I tried making makki di roti or makki ki roti was around September 2018. It was actually for the Mega Blogging Marathon Event where I had participated. I had chosen the theme A-Z Flatbreads from India. Makki Di Roti was the perfect choice for the letter M. Expert Punjabis are…
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Continue ReadingRecipe: Vegetarian Lasagna Soup Vegetarian Lasagna Soup tastes like lasagna with all that tomato sauce, veggies and cheese but so much easier than making lasagna. Every time I make baked lasagna I always get leftover with a couple of sheets or the broken sheets. This soup is so easy to make, super delicious, awesomely comforting during the cold season and hearty. The box with a few leftover lasagna sheets was in the pantry and every time hubby would go there, he would shake the box (duhhh!) and ask “when are you making lasagna?” So my answer always would be “Need to buy some more as those are not enough and you’ve now made them into more smaller pieces by shaking the box like a rattle!”…
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Continue ReadingRecipe: Mushroom & Chestnut Stuffed Pasta Shells Mushroom & Chestnut Stuffed Pasta Shells are a bit different from the usual cheese, spinach stuffed ones. With a stuffing of mushrooms, roasted chestnuts and a creamy sauce, this dish is ideal as a pasta dish for parties. The creamy luxurious sauce and the flavours of mushrooms and chestnuts makes this pasta dish a five star dish but served at home. Sharing This Recipe With Sunday Funday Renu who blogs at Cook With Renu suggested we use chestnuts, fresh, tinned, flour, etc. A challenging theme for me as I have not grown up enjoying chestnuts. In fact the first time I tasted them were during my visit to UK during winter many years ago. My sister roasted them…
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Continue ReadingRecipe: Chickpea Sweet Potato Curry Chickpea Sweet Potato Curry is a healthy, mildly spiced, gluten free, vegan curry that is made in a jiffy. A totally different kind of curry from the normal curries that well known in the Indian Cuisine. A few every day pantry ingredients and the curry comes together within 30 minutes. Add ginger, garlic, green chillis according to your taste. I find this curry is well received and thoroughly enjoyed by my non Indian friends. Sharing This Recipe With Sunday Funday Group Renu who blogs at Cook With Renu suggested we make a snack, sweet or main dish for Diwali. Right now it is a bit too early for me to think of something sweet, as Diwali is almost a month…
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Continue ReadingRecipe: Laknavi Kofta Curry Laknavi Kofta Curry is fried potato and greens dumplings in a rich creamy sauce that is made using yogurt, milk and cream. This delicious, flavourful, creamy curry is quite different from the usual tomato onion based sauces or curries. Laknavi refers to Lucknow. Though it is a city, here it refers to the type of cuisine. Awadhi is the actual cuisine name but since the present day city Lucknow was situated in Awadh, the cuisine is often referred to as Lucknowi or Laknavi. Memories – A Tribute To Tarla Dalal November 6th 2013, I was busy watching telly when I got a message from my friend informing me about the passing away of Tarla Dalal. The rest of the evening I…
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Continue ReadingRecipe: Methi Corn Malai Methi Corn Malai or Methi Makai Malai is a a rich creamy curry or sabji made using fresh corn and fenugreek. Methi is fresh fenugreek and malai translates as cream. The rich creaminess of the curry base comes from the use of nut powder and fresh cream. I highly recommend that you use fresh or frozen methi and corn for this recipe. Using dried methi leaves does not add the same flavour. My Method Of Making Methi Corn Malai Once the ingredients are ready, this methi corn malai comes together within 15 minutes. It is because of how I make it a bit different from the traditional method. Usually chopped tomatoes are stir fried till they become soft. Instead I…
