Every Indian knows that monsoon season is incomplete without the pakoda and chai. As soon as you step out on the streets of Indore during this season, the aroma of the golden corn being roasted with chilli and butter surrounds you. This monsoon I’m sharing the recipie of my sinful corn fritters aka Bhutte ki Pakodi, which is the perfectly crisp on the outside and still melt in your mouth as soon as you take a bite!
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Handwa aka Handvo is not only an unfailing part of Gujrati food lore but is now ubiquitously Indian as well! Made in a myriad ways, this recipe was taught to me by a dear friend Sonal Teli during her stay with us at Indore.
As opposed to the usual technique of fermenting the rice and pulse batter for a few hours, this recipe uses steel-cut gluten, free oats & semolina…is relatively healthier while it gives you the convenience of instant preparation!
An awesome snack when paired with refreshing buttermilk or an invigorating cup of masala chai especially when the rains come pitter-patter creating that beautiful romantic mood.
For that added visual treat you can bake these in mini muffin moulds or in a Bundt cake pan as well!
Looking forward to your feedback!
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Edamame or immature soya beans which was typical to east Asian cuisines is now relished
world over for flavour, texture, beauty and protein value (a key supplement for vegans).
The delicate spears of Asparagus are not only low in calorie and high in fibre, they pack in
some great look and feel-in-the-mouth characteristics as well. An awesome side dish which
can be sautéed or served up in a myriad of ways.
Now imagine when these two great elements come together! Just a slight drizzle of
vinaigrette dressing with a hint of mustard and the saltiness of the feta cheese leaves you
wanting simply more of these greens!
Indeed a simple, minimalistic, gorgeous n delicious salad, and yet packed with so much
power…what an awesome way to kick-start your week!!!
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Combine caramelised onions with Cheese n you are nothing short of heaven on a palate! Serve it in a rustic cast iron skillet and voila now you can’t even get your eyes off it!
Sliced baguettes are a great way to scoop this cheezy dip as you add to the over-all flavour and texture, however, tacos, chips other other bread forms also work like magic.
Ideally baked for 20 minutes allowing the ingredients melt into a gorgeous & delectable gooey potion. For those tipplers out there pair it with a glass of wine for that enigmatic experience!
Not only easy to make but convenient as well coz it a allows you to experiment with available ingredients also!
A super hit with my family n friends I strongly suggest you to try this one out !!!
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Indeed a legacy from the royal kitchens, this culinary gem was created by the khansamas
(cooks) as a lighter alternate using Moong Dal to the traditional Toor Dal way back in 1625.
Even though popularised in the streets of Muradabad, it was celebrated chef Manish
Mehrotra’s uber fine dining restaurant Indian Accent where I first had a tryst with this
delectable. The slow cooking gives it a unique texture and the array of garnishes impart
diverse flavours. Small appetiser servings in beetal nut leaves with colourful garnishes of
bhuknu masala (a special masala from Uttar Pradesh ), chopped onions, green chillies &
coriander transcends you to an altogether unparalleled culinary journey.
It can be enjoyed as a meal in itself also with accompaniments of your choice! This recipe is truly a must for all those who love it and even more for those who haven’t had the pleasure to experience it as yet!!!
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Even though winter season is long gone now, it’s not going to stop me from picking up a nice hot bowl of asparagus soup for dinner. Asparagus is a well-balanced nutritional vegetable packed with vitamins, potassium and fibres. And with a drizzle of truffle oil this tastes absolutely delish.
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The Winter season is incomplete without Gajar ka halwa. So while the chill continues I decided to share my time-tested Gajar Ka Halwa recipe for you to indulge guilt-free with your family! Make sure to let me know your feedback.
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Quintessential winter staple snack at my home is the matar ki kachoris. An irresistible mouth-watering appetizer that vanishes in minutes once it reaches the dinner table.
Best made with fresh peas that flood the markets specially in the northern parts of India during these few months.
So all the kachori fans hurry and make this one before the season ends!
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A winter ritual in my home every year is the making of gond ke Ladoo . Dadima ka nushka to keep us healthy warm and strong during winters is to have one ladoo a day . We usually make a big batch for the winter months and have one heated up each day.
Gond is a good source of calcium this helps in keeping the bones and joints strong. Being heaty, it hereby helps in providing heat to the body during cold winters. Also given to nursing mothers during their confinement period as it helps in strengthening the backbones and aids in lactation.
Care should be taken whilst buying gond. Good quality gond should be sourced. Also, the gond should be fried well as a slightly raw one can cause stomach problems.
So here’s the traditional recipe of my home. Each household has their own secrets. Some also include coconut, turmeric, ground ginger etc in it.
So what’s the wait for! Hurry and make this soon before the winter ends. Do share the feedback as always!
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With the Christmas festivity in the air and holiday season approaching, it’s time to indulge in easy to make party desserts. Sharing with you all a recipe I learnt in a class a few years ago – A three-layer Toblerone chocolate mousse. This triple chocolate mousse is the dream of every chocolate lover like me. Simple and easy to make the same can be replaced with any rich – dark, milk, and white chocolate slabs such as Lindt, Callebaut etc. 3 layers of this smooth, silky & creamy mousse can be set in a bowl or individual jars. So what’s the wait for. Hurry and try this perfect dessert recipe for parties, birthdays, Christmas celebrations, holidays, etc
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