Looking for something warm to beat the cold weather for this winter also something very easy and wholesome? Whole Green Moong Daal is my favourite and will surely become your favourite too. I love it with rice or rotis. Yesterday I paired it with some hot flax seeds rotis/phulkas with some homemade mango pickle.
Even before jackfruit became all trendy and hip in the West, it was a regular vegetable and fruit in the East. Especially in the Indian subcontinent – India, Bangladesh, Sri Lanka, Thailand, Indonesia and Malaysia. This is one of my favorite jackfruit recipes and you definitely should give it a try.
The tartness from dried cranberries, mixed with the minced meat and spices and rice filled my home with such great flavours while making this dish. I created this dish in collaboration with Tilda Basmati and I used Tilda Grand Extra long Basmati Rice which makes the perfect long grain Biryani. I paired this Biryani with a simple, refreshing, Cucumber Raita. What would you like to pair with it?
Pork Vindaloo is Portuguese gift to Goa during the colonization. In Portuguese, Vinho stands for Wine and Alho stands for garlic thus the name Vin-d’alho. The restaurants mostly sell Lamb Vindaloo or they get creative and offer chicken or sometimes fish vindaloo. But the authentic version uses Pork. Ofcourse you can get creative with the meat of your choice, but why not give the authentic recipe a try.
Who isn’t here a fan of the Firecracker Chicken by Wagamama. It is spicy, tangy and hits the right spots everytime you eat it. My husband loves it and I decided to give it a try. No, it is not an official recipe by the restaurant and I have received no permissions to copy their recipe either. It is my creation and I used ingredients that I felt right.
There are days when I just can’t get my head around what could be cooked for a meal. And yes potatoes are the easiest option always, but I like paneer more than a starchy potato. Paneer Bhurji (Bhurji literally translates to scrambled in Hindi) is THE EASIEST dish possible.
Every Bengali family has their own style of making this chicken curry and at my home it used to be cooked most of the Sundays by my dad. He claimed that it is his best produced dish till date. The stark difference in cooking this Sunday Chicken Curry – bengali style vs the rest of the country is the use of mustard oil and potatoes.
If you have ever visited a Parsi or Iranian cafe, you will connect with me on a great lamb kheema. It is the heart and soul of your visit to such a place. Lamb Kheema is nothing but minced meat and in a restaurant/cafe it is often cooked with a lot of oil and when served to you, the oil oozes out of the plate.
I love Kheema (authentically made of minced lamb meat) and Paratha since I was a kid, but this time thought of making it in a vegan style. I used soya granules to make my kheema taste like the usual mutton kheema with all the masalas. I paired this with whole wheat paratha (indian flat bread) instead of Pav (bread).
I don’t know why but yes I was craving for some fish curry today and what better than some Kerala style Seer Fish Curry/Ney Meen Curry with Steamed Rice. And this recipe isn’t at all a cumbersome one atleast and helped me satiate my craving quite easily. That subtle taste of coconut and spice makes it a perfect dish for a weekend meal with family.