Misal pav comprises a spicy misal and pav. The misal is made with sprouted matki and a tarri or gravy prepared using a freshly ground masala of coconut, spices, onion, garlic, and tomato. The cooked sprouts become tender after they simmer in the rich base which contains aromatic ingredients and then they add a sour […]
Green tea is a light, refreshing beverage made from unoxidized tea leaves, which produce its delicate taste and healthy properties. The beverage requires tea bags or loose green tea leaves to be steeped in hot water for a brief period to extract its delicate aromas and nutritional components. It can be had plain or with
Paneer Kolhapuri is made with fresh paneer pieces, fried or raw, cooked in a rich and thick gravy made up of chopped onions, tomatoes, ginger, and a variety of spices. A rich and thick masala paste is also added which is usually made up of roasted whole spices, poppy seeds, sesame seeds, cashew nuts, and
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Mooli palak is a popular Indian dish made with fresh spinach leaves, radish pieces and tender radish leaves together with traditional spices. Onions, green chilies, ginger, garlic and green garlic are cooked in hot mustard oil before adding radish and greens. These are then cooked until they become tender. The flavor of the dish is
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Egg drop curry is basically made with eggs cooked in a thick onion and tomato-based gravy. The gravy is made by tempering whole spices like bay leaf, black cardamom, and cumin seeds in hot oil along with finely chopped onions. Chopped ginger and garlic are also added and fried until they turn golden. Slight tanginess
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Mutton Kalia is usually made with small mutton pieces cooked with simple and common ingredients like caramelized onions, ginger paste, coriander, turmeric and red chili powder along with whisked curd and whole garam masala. Traditionally cooked on a high flame for the rogan on top, the steps to make mutton Kalia at home are very
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Pomfret mustard involves cooking marinated Pomfret fish in a gravy that contains yellow mustard seeds, black mustard seeds, poppy seeds, green chilies, salt, curd and water. The fish pieces get marinated through the application of mustard oil, salt, turmeric powder and Kashmiri red chili powder. The gravy is cooked in mustard oil along with nigella
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Chicken bhuna masala requires large chicken pieces, with or without bones, which have been marinated with lemon juice, salt, a bit of turmeric powder, and ginger-garlic paste. The cooking process starts by using low heat in a masala base which contains finely cut ginger, garlic, onions, tomatoes, chilies, yogurt, curry leaves, coriander leaves and a
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Mutton barra kebab is made of mutton chops, marinated with raw papaya paste, onion paste, ginger garlic paste, salt and red chili powder first. It is again marinated with a variety of spices and other ingredients like hung curd, mustard oil, rock salt, Kasuri Methi, and more. It is finally smoked and refrigerated overnight for
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Coconut mustard rice or kayi sasive chitranna is made by mixing cooked rice with a unique masala paste. This masala paste is made up of freshly grated coconut and mustard seeds as the main ingredients along with fresh curry leaves, chilies, jaggery, tamarind, and ginger for taste enhancement. Chana dal, urad dal, and peanuts are also
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Carrot paratha, or Gajar ka paratha, comprises a stuffing made with grated carrots mixed with finely chopped pieces of ginger, garlic, coriander leaves, and green chilies along with a variety of spices like coriander powder, chaat masala powder and more. This mixture is stuffed inside the dough ball and rolled into a paratha which is
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Tomato paneer soup is made with boiled tomatoes and vegetables such as carrot and beetroot along with onions, ginger and other spices. A smooth puree is first made and then boiled to the desired consistency over a low flame. The mashed paneer is eventually added along with fresh cream, butter, sugar and finely chopped coriander
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Oats upma is usually made of rolled oats mixed with a variety of vegetables like beans, carrots, green peas, and more. Chana dal and urad dal, along with different spices, are added to make it healthier and tastier. A dash of lemon juice, roasted peanuts, and chopped coriander leaves are added eventually to enhance the
Nimbu pani is traditionally made with lemon juice and black salt only, mixed in cold water. Optionally, sugar, jaggery, and mint leaves are also used for additional taste. Served cold with ice cubes, read my simple recipe to learn the quick steps to make nimbu pani at home. KEY TAKEAWAYS Nimbu pani or shikanji is
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Paneer seekh kebab is made with grated paneer mixed with a variety of powdered spices and other ingredients such as cumin seed powder, chaat masala powder, red chili powder, cardamom powder, green chilies and more. Usually, breadcrumbs are used for binding, and the kababs are fried to perfection on a medium to low flame. Learn
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Hara bhara kabab is made with a green paste made of spinach, green peas, and coriander leaves mixed with a variety of powdered spices like fennel seeds, crushed black pepper, roasted cumin seeds and more. It also includes vegetables like carrots, beans and cauliflower along with peanut and chana dal powder. The kababs are shallow
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Mathura Peda is made from Mawa or Khowa cooked in ghee or clarified butter and mixed with a unique crumbled sugar, called Boora or Tagar. It is actually molten sugar in water, which is then stirred continuously after removing from the flame until it solidifies and crumbled again to make a powder before mixing with
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Egg chili is made with pieces of hardboiled eggs fried in a spicy corn flour and maida coating. These eggs are then tossed in a masala gravy comprising diced onions and capsicum along with chilies, ginger, garlic and a variety of sauces. Thickened with a cornflour slurry in the end, the steps to make egg
Chicken kalmi kabab is typically made with leg pieces, marinated in a spicy mixture for an hour. The marinade comprises a variety of powdered spices along with powdered cashew nuts, whisked yogurt, fresh cream, egg yolk, ginger-garlic paste and more. The kabab is eventually smoked for ten minutes for the authentic flavor. It is very
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Black pepper fish fry refers to shallow fried Rohu or any other fish pieces marinated in a mixture of ginger and garlic paste, lemon juice, chaat masala powder and a specially prepared ground masala. This masala comprises a lot of black peppercorns, red chilies, cumin seeds, cinnamon stick and salt. The marinated fish pieces are
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Paneer do pyaza is made of large paneer chunks, slightly fried to a golden color, which are cooked in a thick and rich gravy comprising a mixture of onions, tomato, and cashew nuts. A variety of powdered spices and whole spices are added like kalonji and cumin seeds to enhance the taste further, finished with
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Navratan korma is made from a combination of paneer and different vegetables like carrots, cauliflower, capsicum, and more, slightly blanched before. The rich and thick gravy is made from fried onion and cashew paste along with a spicy Dahi mixture along with a variety of powdered and whole spices. Slow cooked over a medium flame,
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Tawa pulao comprises fresh vegetables like capsicum, tomatoes, carrots, and potatoes, as well as onions and potatoes cooked with boiled rice. A combination of whole and powdered spices, along with a few freshly chopped coriander leaves and lemon juice added at the end of the cooking process, enhances its taste further. Continue reading my recipe
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Mutton chops curry is made with large mutton chops cooked in a variety of powdered and whole spices. The trick to the smooth and rich gravy is the soft onions that are allowed to slow cook along with the mutton chops over a precisely controlled flame. The addition of whisked curd and chopped coriander stems
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Green masala fish curry is usually made of fish pieces with fewer bones and is cooked in a thick green masala paste made up of coconut, blanched spinach, coriander leaves, ginger, cloves and a variety of spices. Fresh curry leaves and tamarind are also added to enhance the taste and flavor. The process to make
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Chicken kosha is made with marinated chicken pieces, usually cooked over a low flame without water in their own juice. The thick gravy is made with onions, tomato ketchup, and a thick masala paste made with cumin, coriander, garam masala, red chili, and black pepper powder. Whole garam masala is also used to enhance the
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Dim posto, or egg curry with poppy seeds, is made by cooking fried eggs in poppy seed paste along with a blend of ginger-tomato-green chili paste, onions, dry red chili, and a variety of powdered spices. The dish is essentially cooked in mustard oil for the traditional earthy and savory taste and is completed with
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Balushahi is made by soaking fried pedas of ghee, curd and maida dough in a sugar syrup with a dash of lemon juice in it. A pinch of baking powder and a little bit of baking soda is also added to make the outer texture crispy and flaky. With slow frying in cooking oil and proper
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Banana milkshake comprises mashed ripe bananas mixed with sugar, nuts and cardamom powder. Ripe, sweet bananas are peeled and mashed to release their natural flavor and smooth texture and cold milk is added to create a creamy base. Sugar is mixed in to balance the natural sweetness of the fruit, while a pinch of cardamom
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Pav bhaji is a combination of a spicy sabzi or bhaji served with slightly fried pav or bread. The bhaji comprises mashed boiled vegetables like potatoes, cauliflower, capsicum, beetroot, tomatoes, onions and lots more, cooked in a variety of spices like chili powder and pav bhaji masala powder in generous amounts of butter. Continue reading
