BM # 27 Day 17 Seasonal : Winter Spinach or Paalak is a green which is really green and fresh in winters. The taste and the look of the spinach is definitely different from the summer spinach, which comparatively looks dull . It is during winters that we make these Parathas, which are stuffed with spinach…
Dal Pakwan | Sindhi Breakfast
Dal Pakwan | Sindhi Breakfast is a scrumptious breakfast. Sindhi Families serve it for special occasions like weddings, Diwali or when you have some guest coming over. Many families feast on it on Sunday’s too. Dal Pakwan is a combination of fried crispbread and boiled yellow lentils. We temper the lentils with cumin seeds and…
Gujrati Khakra for Indian Cooking Challenge
With the rising sun a hot cup of masala chai along with some crisp sada khakra, smeared with ghee and drizzled with jiralu is what you will see in a Gujrati home. Khakra is nothing but a flat crisp Indian bread made from wheat flour.The existence of khakhra probably came from using the left over…
Aaloo Bajra Roti & Besan Roti for ICC
For this month’s Indian Cooking Chalenge, Srivalli gave us the choice to prepare from two diferent Indian breads.I loved both the recipes , these are from Tarla Dalal and Sanjeev Kapoor’s cook books and I am an ardent fan of both.Incidentally we make lot of Bajra rotis in winter and rainy season.These are very popular…
Aaloo Onion Kulcha for Indian Cooking Challenge
I hate postponing things specially when I know I have to do something to which I am committed. This applies to all my posts for BM or ICC.I am addicted to both and I just have to squeeze time for them….ICC ..I simply enjoy doing, we get to learn the authentic recipes and I just…
Ras Rotli
BM # 15 Day 6 During summers a Gujju home must serve aam ras for lunch..A chilled bowl of this ras is welcome anytime, but Gujrati’s have it along with their meal.It has to be either Ras Rotli or Ras Puri,along with the other vegetables ,daals..etc..etc…I love these special rotis they make,they are paper…
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…
Ginnappa
It’s sad that we are not so familiar with different names of Indian state cuisines.For this months Indian Cooking Challenge,we were given a Andhra speciality.The name sounded alien to me.I went on the ingredients..very familiar,with a few ingredients here and there. Sindhis call it Chawaran jo Dhodho,I move further ..the cooking procedure is like Maharashtrian…
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…
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…