Some days I just want to eat a giant bowl of something without feeling awful about it an hour later. That’s basically why I make sprouts salad all the time. It’s sprouted green moong lentils (boiled just briefly, so they still have that snap), mixed with chopped onion, tomato, boiled potato, and green chilies if
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Every summer, without fail, I have a jug of raw mango juice sitting in the fridge, and honestly, it’s the one drink I still crave the second the heat hits. You take raw green mangoes, peel them, chop them up, and blend them into this tangy paste. Then comes sugar, a pinch of black salt,
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Mango coconut burfi is made by using fresh coconut paste which is mixed with mango pulp and then cooked together with milk until it turns dry and thick. After that its decorated with pistachios, saffron strands and some other nuts too. It is then kept in the fridge for a while to set properly before
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Sabudana vada is made with sago or sabudana and potato mixture. The sabudana is soaked in water preferably overnight and is then mixed with boiled potatoes, ground peanuts, crushed black pepper, chopped green chilies and coriander leaves. Made into small tikkis, these are then deep-fried to perfection until golden on a medium flame. Read my
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Chili fish is made with boneless fish pieces that are first coated in a batter comprising egg, soy sauce, corn flour, maida, black pepper, chopped ginger and garlic. They are then fried to golden before coating them in a gravy made with garlic, ginger, green chilies, spring onions, green capsicum, black pepper powder and a
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Broccoli soup is made with fresh broccoli. It is first boiled with salt and then cooked slightly in butter along with onions and garlic. It is then blended into a smooth paste which is further cooked to achieve a thicker consistency along with milk and fresh cream. Crushed black pepper is added before serving to
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Vegetable fried rice is made with stir-fried Basmati rice, boiled first with salt and then combined with a variety of vegetables like red, green and yellow capsicum, carrots, onions, spring onions, beans, and soya chap or paneer pieces. Garlic, green chilies, soya sauce, vinegar, chili paste, and crushed black pepper are also added for further
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Paneer bread roll is made with a spicy paneer stuffing inside a bread roll fried twice to a perfectly crispy and golden exterior. The paneer stuffing comprises different veggies like carrots, capsicum, beans, a few aromatic powdered spices, mozzarella cheese, green chilies, coriander leaves, all fried in butter. It is then stuffed inside a bread
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Mutton keema fry is usually made with minced mutton cooked with a variety of spices. First, the keema is pressure cooked with salt, bay leaves, cinnamon stick, sliced onions and tomatoes without adding any water. It is then fried to perfection until dry along with cloves, green chilies and whisked curd. Read my simple recipe
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Egg paneer roll is made with a spicy paneer stuffing wrapped in a paratha. The paratha is first fried with an egg on one surface to a crispy and golden exterior. The paneer stuffing comprising onions, green capsicum, cabbage, and carrots is also cooked with a variety of sauces, chili flakes, and chopped ginger and
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Tomato paneer is made with fresh paneer pieces that are first deep fried to golden and dipped in salt and turmeric water to retain its softness. They are then cooked in a gravy consisting of tomato puree, hing, turmeric powder, red chili powder, ginger powder and fennel seeds powder. A slit green chili and a
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Tamatar paratha is made with a tomato paste mixed with wheat flour to make a dough. The tomato paste comprises chilies, ginger, garlic, cumin seeds and salt. Chopped coriander leaves are also added to the dough for an additional flavor and taste. The parathas are cooked to perfection with ghee or cooking oil greased on
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Patta gobi aloo is made with a combination of finely sliced cabbage and small pieces of potatoes, cooked with onions, tomatoes and a variety of spices like mustard seeds, cumin seeds, asafetida, ginger, garlic, chilies and a combination of powdered spices. Chopped coriander leaves and ghee are added in the end for taste and flavor
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Mango fish curry is made with marinated fish pieces, ideally shoal or striped snakehead fish, cooked in a light gravy made of raw mango juice and some thin slices of it. It also includes a particular masala paste made with poppy seeds, dry red chilies and ginger, plus a bunch of whole spices. Toward the
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Egg ghee roast is made with hard boiled eggs cooked in a spicy and rich masala. The eggs are first boiled and fried until golden in ghee with salt and turmeric powder. It is then cooked in a masala gravy made with onions and tomatoes cooked in ghee along with a special masala paste made
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Chicken sukka is usually made with soft and fresh chicken pieces that are marinated with salt, lemon juice, turmeric powder, and ginger garlic paste. These marinated pieces are cooked in a rich and dry masala gravy made from tomatoes, onions, ginger, garlic, green chilies, curry leaves, coriander leaves and a touch of lemon juice. Along
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Sabu makha is made with soaked Sabu dana or Sago mixed with sugar, grated coconut, milk, Sandesh and a variety of fruits such as apples, pomegranate, oranges, grapes, banana and more. Read my simple recipe to learn the steps to make Sabu makha at home. KEY TAKEAWAYS Sabu makha is a very popular dish consumed
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Mango lassi is made by mixing fresh, ripe and sweet mango with homemade or store-bought Dahi. Sugar is added to it to further sweeten the lassi. Ice cubes are often used to make it cool and refreshing and cardamom powder is added for a unique flavor. Read my recipe to learn the steps to make
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Litchi rabdi is made with full-cream milk, boiled with brown sugar and cardamom powder until it thickens. Small pieces of litchi are then added to it along with a few fried dry fruits like cashew nuts and raisins. Read my recipe to learn the steps to make litchi rabdi at home. KEY TAKEAWAYS Litchi rabdi
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Rice kabab is made with leftover or freshly boiled rice, mixed with finely chopped cabbage, capsicum, cheese, mashed potato, black pepper powder and chili flakes. Shaped in any form and coated with breadcrumbs, these kababs are then shallow fried to perfection until light brown. Read my easy recipe to learn the steps to make rice
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Mutton pepper fry is usually made with small boneless mutton pieces that are first boiled with onions, whole garlic, curry leaves, green chilies, ginger and garlic paste. It is then fried on a high flame with more green chilies. A special masala mix of black pepper, fennel seeds, cumin seeds and coriander seeds is also
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Green papaya soup is made with steamed green papaya which is first blended and cooked in butter or ghee along with a little bit of finely chopped ginger, garlic, turmeric, black pepper powder and cumin seed powder. Go through my simple recipe to learn the steps to make green papaya soup at home. KEY TAKEAWAYS
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Fish Koliwada is made with marinated boneless fish pieces deep-fried in cooking oil to perfection. The fish pieces are marinated first with dry mango powder, turmeric, red chili, lemon juice and garlic paste. After resting them for a couple of hours, they are coated in a batter made with besan, ajwain, red chili and turmeric
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Egg spring rolls are made with an egg mixture stuffed inside homemade or store-bought spring roll sheets. The egg stuffing consists of veggies like cabbage, carrots, capsicum, onions cooked with garlic, green chilies, coriander leaves and a variety of aromatic spices. The rolls are then deep fried to a nice golden and crunchy exterior. Follow
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Chicken 65 is made with boneless chicken pieces that are marinated first with red chili paste, curd, egg, ginger and garlic paste as well as corn flour, maida, rice flour, curry leaves and a variety of powdered spices. The marinated chicken pieces are first fried till golden and crunchy and finally tossed in cooking oil
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Achari paneer is made with fresh or fried paneer cubes cooked in a tomato and capsicum paste gravy that includes nigella seeds, asafetida, a mix of powdered spices, ginger paste and yogurt. Coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, mustard seeds and dry red chilies are roasted and ground to create a special achari
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Tamarind fish curry is made with marinated fish pieces cooked in tangy tamarind water along with a variety of spices. The fish is marinated first with turmeric powder and lemon juice. The gravy comprises shallots, ginger and garlic paste, a variety of whole and powdered spices, tomatoes, hing, curry leaves and coriander leaves. Read my
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Paneer pasanda is made with light golden-fried paneer slices stuffed with mashed paneer, crushed dry fruits, mint and coriander leaves, coated in a maida and corn flour batter. It is served with a rich and creamy gravy poured on top which consists of an onion-tomato paste comprising cashew nuts, green chilies, and a variety of
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Mutton kala bhuna is made with small and fresh mutton marinated with onion paste, ginger-garlic paste, raw papaya-green chili paste, curd and a variety of powdered spices. It is traditionally cooked in mustard oil with a variety of spices, slightly crushed, onions and a few other aromatic spices as well. Liquor tea is added to
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Mushroom biryani is made with long-grain basmati rice cooked with tender mushrooms in a mixture of ghee and cooking oil. A variety of whole spices, sliced onions, tomatoes, green chilies, ginger-garlic paste are first fried along with mint leaves, Kasuri methi, curd and different powdered spices. The rice, mushrooms and water are finally added and
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