Tikki Chole’ Biryani is a biryani made with two popular street foods of Delhi. Tikki Chole and Chole Chawal both are popular street dishes of Delhi, here I have clubbed them to make an interesting Biryani. I already have two versions of Chole Biryani but this version is a level higher! Seriously with Tikkis in…
Meethi Mathris are deep fried sweet flatbreads, made by Punjabis specially I have grown up among Punjabis and Marwaris , and somehow my taste is also like them . For Day 2 I am posting a Meethi Mathri, under the Sweet Flatbreads Theme . Meethi Mathris are typically Punjabi and are made on Karwachauth ,…
For the last day under bite sized appetisers I have made Pinwheel Samosas . The dough of these pinwheels is like the samosa dough, and the stuffing is also like that of a samosa, only it is a different avatar . These are also called Aloo Bhakarwadi , though it is very different from the…
The last in the Biryani series is Chickpea Biryani . Chickpeas or Garbanzo beans have a delicious nut like taste and buttery texture and provide a concentrated source of protein .We all know that plant protein is not a complete protein ,but when legumes like beans, lentils, and peanuts are combined with grains like wheat, rice,…
Wadi or Wadiyan are a specialty of Punjabi Cuisine . These are sun dried lentil dumplings. The Wadi is a summer essential and is made in most northern states as well as Southern states. The Wadis are also called Wadiyan , Vadiyal, Vadiyalu. Today we shall talk about the Amritsari Wadi . This Wadi is…
Next in the Biryani series is Rajma Biryani . Kidney beans are a chock-a-block with protein, carbohydrates and fiber. Paired with boiled or steamed rice, Rajma-Chawal is an all time favourite dish in Punjabi households . It is a wholesome meal .One really doesn’t require a side dish with it . Using the Rajma Chawal…
We begin with week 2 and for this week I have chosen to cook Festival Recipes. Raksha Bandhan is just around the corner. This is an Indian festival where sisters tie a holy thread to their brothers and in return, the brothers promise to take care of the sisters. I remember when I was young,…
Kaanji is a a fermented drink made with black carrots , mustard powder and water. These black carrots are available only in winters and just in the Northern states of India. While we were on our Blogging Meet in Delhi in Feb, most of the friends picked these carrots. I wonder how they used them,…
Makki de Roti is a flat bread from the Punjabi Kitchen. Makki is corn flour made from dried yellow corn. It is a rich source of zinc and vitamin A. Since the flour is gluten free it is in popular demand for those on gluten free diet. Â This Makki Ki Roti is made with…
For Day 2 under The Special Theme I have yet another traditional recipe from a Punjabi Cuisine. Sarso Is mustard and Saag are the greens. These mustard leaves are available only in winters and as soon as they hit the market I get them. The Saag is cooked in many ways, and I keep experimenting…