Gur Papdi, Just the name of it makes me nostalgic, takes me back to my nani’s house. She introduced this amazing sweet to us, and I think my emotional bond with this particular sweet is what makes it so special for me. Whenever we used to visit her she used to make this along with so many other wonderful food and snacks. I miss those days so much, wrapped in the warmth of love and such amazing food. I think I should pay a visit to her soon
Medu Vada are my husband’s absolute favorite, given a choice he can have them daily. Infact, during our stay in Singapore for 3 years he did ate them daily as breakfast right after an hour of gym (He earned his fried food I would say)
Since the way to heart is through stomach, although I already have his heart I still now and then surprise him with his favorite food to reiterate my position.
Urad dal (Black Gram) has it’s strong presence in each and every restaurant that serves Indian food in form of Dal Makhani, a slow cooked dal cooked with cream and butter flavored mildly with spices. It is smooth and creamy and heaven in every bite. Dal Bukhara on the other hand is another preparation of the same dal but difference in the spices and way it is prepared.
I love sweets, one of my weakness. I need to eat something sweet after every meal I have and my cravings sometimes get very specific, and till the time I don’t eat what I crave it just won’t go away. My husband every-time on hearing “You know what I feel like eating” starts shaking his head saying “here we go again”
So yesterday I had a craving of eating something sweet with coconut in it, a coconut barfi or a coconut ladoo.Since it was late so I looked in the kitchen I had some dessicated coconut, condensed milk and which was perfect to make this amazing 20 Min 5 ingredients coconut barfi.
I have always been in love with Thai food, the flavors, the heat , every bite gives you a different experience altogether. My love with Thai food was strengthened during my stay in Singapore and my travels to Thailand. My husband on the other hand doesn’t like to eat spicy food and is not very adventurous in trying new cuisines.
During our visit to Thailand, I knew this was the time to introduce the world of Thai food to him. We were in Phuket and were riding a really cool scooty finding our way to the Big Buddha statue we could see from near our hotel. So, we set out to the chase and in an hour’s time we were there, while coming back we found this really quaint place on the hillside, where a small boy was sitting (and taking orders) and a woman , his mother was the one cooking.
Winter brings with it a wonderful assortment of vegetables, carrots and peas are my absolute favorite. They are so versatile and tastes amazing without any much efforts.
Aloo Matar is my one of the to go to recipes in winters when I need something awesome (which happens to be daily) and quickly (Which again happens to be almost daily).
Haleem is one of the popular dishes middle east and India. During the month of ramdan, you can find it available very easily across India. My husband loves eating haleem and me being a vegetarian have always heard him going on and on about how tasty it is.
This time I thought to give him a surprise, so I got everything I needed to make haleem and started my preparations as this is a slow-cooking wonder. It takes 4-5 hours of slow cooking and stirring (regular) that gives it the consistency that it has.
Dosa can easily be called Indian version of crispy, savory crepe. I absolutely love dosa and have a craving to dig into a hot, crispy dosa with piping hot sambhar. Making dosa at home always sounded to me like a lot of work and hence I always preferred eating out, but this time I thought to give it a try at home with homemade batter and the result was satisfying plate of homemade dosa which everyone absolutely loved.
I am not a big Paneer ( Cottage cheese) fan, whenever we go out at a restaurant I am the one always eating more gravy than Paneer. However, here in India Paneer is a crowd pleasure for sure and is a source of good protein as well, paneer has its presence in every household, you can find paneer paratha in breakfast, paneer kofta’s and gravies for lunch or dinner and even you can make some mouth watering desserts from it, so versatile it is.
This is a little lengthy recipe to make but the little charred taste that tikka brings really brightens up the gravy.
This is one curry you will find in every Indian restaurants, each has their own variations but more or less flavor of cumin is the hero of this preparation.
This is my version of Jeera Aloo and my husband absolutely loves this. I made it this week and served with Ajwain- Dill paratha and Paneer Tikka Masala (Recipe coming up soon)
So let’s get started
We celebrated our new year with a BBQ party , I being a vegetarian was incharge of preparing all the veg’s for BBQ and that I did, baby potatoes, mushrooms, babycorn, tomatoes, cauliflower i marinated them all preparing for my guests. At last minute few of my guests had a change of plan and as a result I was left with bowl full of marinated vegetables figuring out what to do.
Gajar ka Halwa is one of those food that always makes me nostalgic. It is a winter food, every year as a child we would wait for winters to come so that mom will make gajar halwa, and making of gajar halwa was a big work, whole family used to sit around peeling and grating carrots, then mom taking hours to prepare it in kitchen. But the result was always worth the work!
These days the preparation time has come down given the exclusion of manual grating of carrots, else given the kind of lifestyles we live , we would hardly get time to make such delicacies coming down from generations.