BM # 19 Day 1 For the first week of this edition of BM, I have chosen Gourmet Gravies. A North Indian meal is normally rich by itself, but of course when we have dinners the same food cannot be served. It has to be special…rather rich. Now what makes these gravies rich? I…
Moong Daal Shorba
Shorba is a variety of soup or stew found in national cuisines. It is the gravy of soupy consistency and can be served with roti or paratha. Originally shorbas were made with meat or chicken the vegetarian variety came up much later. Today I have prepared Moong Daal Shorba. This is well-flavoured and with…
Moong Daal Patti Samosas
Summers is the time all want to go for a vacation…with grown up children I have no issues of school…but yet a holiday is needed probably to get away from this heat.We just got back from a holiday and am having another holiday..a break which is indeed welcome ..staying at my mom’s place.a short break…
The Sunday Lunch..Sindhi Kadhi Chaawara
BM #16 Day 2 The Sunday lunch in a Sindhi home is sindhi curry served with plain white rice and fried potato crisps.This curry is spicy and sour…with lots of veggies……wonderful flavour and absolutely delicious!!The sweet boodi is served along with this meal.Nothing else is served with this..no accompaniments..no chapatti!!With changing times and lifestyles…
Makhmali Paneer
BM # 16 Day 4 I remember Maa making paneer in coconut gravy.This paneer was made only on special occasions.A dish which had an amazing flavor …a flavor which still lingers..in memories.Maa has given up on cooking, with age she cooks just the basic if need arises.I wish I could cook for her what…
Fajetha
BM # 15 Day 7 During mango season aam ras and Fajetha are a must in Gujrati homes.You all are aware of Aam ras…Fajetha is mango curry.While making the ras the mango peels and seeds are immersed in water,these are then rubbed with hand to get all the leftover remains from them..what we see is…
Paneer Gatta with Tikadiya
BM #15 Day 5 Gatte ki Subzi is one of the top favorites amongst Rajasthani Cuisines. Here I have mixed cottage cheese to make it rich and extra soft.Traditionally this is prepared with chick pea flour, but I have used moong daal flour since my hubby is allergic to besan. Infact everyone enjoyed this…
Sultaani Daal
BM # 15 Day 4 Today is the fourth day and I have picked up yet another recipe from the Awadhi Thaali. Sultaani Daal is a very rich daal.The nawabs actually never had simple daals..they always had some kind of meat in them. Perhaps this was one of the dishes for the vegetarians. I…
Awadhi Thaali
BM # 15 Day 4 Awadh was the name for present Lucknow and the surrounding regions of Uttar Pradesh.The state of Nawabs has a rich cuisine.The cuisine consists of both veg and nonveg food cooked in Dum Pukht style.Dum is a art of cooking over slow fire.Awadhi Cuisine is rich with its ingredients Paneer…
Subz Mirch ka Saalan
Hyderabadi cuisine evolved in the kitchen of Nizams.This cuisine is highly influenced by the Mugal style…rich and spicy.The herbs and spices used in the dishes as well as the method of preperation gives them these names.Mirch ka Saalan is one of the most popular dishes from Hyderabad,which is served with the ever so popular Hyderabadi…