December being the wedding season life is totally on a RUN!!… hence this quick recipe..I wonder why so many people have to get married in this particular month!! For this Blog Hop I have been paired with Jabeen…of…Jabeen’s Corner….I have always liked her blog,it has both veg and non veg recipes..though ofcourse I bypass the non veg ones…the…
Lemon Basil Pasta Salad
With the wedding season here,I have got sick of looking at that rich food and desserts. Italian pasta salad from Cherie’s blog became my choice for this Blog Hop. Frankly, I wanted to make the Creamy Choco Biscuit Trifle. I absolutely loved it. It surely will be done, has been bookmarked!! Thanks, Radhika, the Blog…
Peanut Chikki
BM # 10 Day 7 While it is dark and gloomy people just tend to eat more .We should try and eat foods that have condensed calories.Jaggery is warmth inducing and it is suggested that eating jaggery after a heavy meal helps in digestion.It contains the natural goodnessof minerals and vitamins present in…
Maatla Oondhiyo
BM # 10 Day 6 Oondhiyo is a winter speciality of Gujrat.The name of the dish comes from the Gujrati words Matlu meaning earthen pot(matka) and Undhu meaning upside down.Layers of particular vegetables and beans are put in the earthen pots with green garlic ,carom and subtle spices,sealed and fired in an underground kiln.After…
Ghobi,Gajjar,Gogdu ohar mei
BM # 10 Day 5 Pickles and Chutneys in India range from spicy to sweet,and soft to crisp and crunchy.These are just perfect partners for any meal.Pickles made in summer are different from those made in winters. As soon as winter starts and the fresh red Carrots,Turnips come to the market I simply can’t…
Kweshwe
BM # 10 Day 4 Years back when I was in college I had a friend who migrated from Burma.Her mom cooked excellent Burmese.Kweshwe was one of the dishes I remember.Very recently one of my friends made this for lunch…memories flashed back…I had not had this in the last 30 years!!…Kweshwe is a Burmese…
Guava Chutney
BM # 10 Day 3 Modern food processing and world wide distribution have made every variety of fruits and vegetables available all year round,but traditionally eating vegetables and fruits seasonaly is healthier as there is variation in the nutrient content of these.Guava is one fruit which we get in winters here and they say…
Delhi Breakfast | Bedmi Poori Aloo Sabzi
Delhi Breakfast | Bedmi Poori Aloo Sabzi is a combination of a deep-fried crisp poori with a delicious spicy Aloo ki Sabzi. Delhi is my home town and I have grown up eating this breakfast. The walled city is famous for its food. You walk around the narrow lanes of Old Delhi and you will…
My Kitchen
Kitchen is the place where we in India spend quite a bit of time and so I believe it should be the best place,well organised,well lighted and suiting our personal style of cooking.The size of the kitchen sure is important,but getting ourself organised is more important.In our discussions in the previous marathons we discussed the…
Leele Doongri ne Kadhi ane Rotlo
BM #10 Day1 Winters is the time when Gujrati kitchens make maximum rotlas.Rotlas are thick millet breads.These are cooked on clay gridles .Originally they were made on coal sigris.Till date many Guju homes make these in the traditional way.The smoky taste of coals and earthen gridle lend a special aroma to these rotlas.These are…