BM # 12 Day 4 I am always in a hunt to try a new recipe for BM so normally I call one of my friends who has to suggest me something which I have not heard of.She has a treasure and her I love her cooking skills.For this BM she suggested Daal Patra. Patras…
Moong Daal Kachori
BM #12 Day 3 When we talk of Kachori,we think of Rajasthan,but we cant miss the U.P. Kachoris,also the Kachoris in Gujrat are quite popular.All these states have different variety,the basic remains the same,but the stuffing and shape changes.Ofcourse the serving style too changes.Today I have picked up kachoris from U.P.These are stuffed with…
Gul-gule’
BM # 12 Day 2 Born and brought up in Delhi I have always been fond of street food.Gul-gule’….doe’snt the name sound interesting?well…these are nothing but Moong Daal Pakoras or fritters.These are an absolute favorite with the Delhites and are sold in almost every nook and corner.Now what’s the big deal about moong daal…
Tri-daali Daal au Joovar-jo-Dhodho
BM # 12 Day 1 For this edition of BM I have picked up Daals,well I will try to post different forms of daals and will not restrict to the regular daals,so guys dont loose track,remain hooked to get a new variety everyday.The very first day I am starting with our Sindhi Cuisine. Tri Daali…
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…