Egg Curry defies the rule that eggs are only for breakfast. When boiled eggs are tossed in aromatic spiced curry it makes an incredible lunch or dinner option. All this while I was making egg curry without following any particular way.. simply make curry and throw in boiled eggs. I would sometimes cut eggs into half.. the ….Read More….
I needn’t say again and again that how much I love mushrooms. My unconscious mind plans to make all possible mushroom recipes on earth 😛 . When I am surfing the net my hand stops where my eyes are fixed and my heart skips a beat, you know I am looking at a new mushroom recipe ….Read More….
I have always liked Capsicum be it in pastas or simple Indian style Aloo or Potato Capsicum. When I came across this recipe I was a little skeptical in trying owing to its different ingredients. But to my surprise this dish, Capsicum Zunka from Maharashtrian Cuisine came out absolutely delightful. It not only has a ….Read More….
Mushroom or Khumb Do Pyaaza is a popular Indian Dish which uses Onions twice, hence the name. It has flavourful mushrooms cooked in aromatic spices in thick gravy. It tastes incredible with Roti or Lacha Parantha. I am as it is a die hard fan of mushrooms. for me all mushroom dishes are special, ….Read More….
Swanjhane ke phool or drumstick flowers as it is known in English are bitter flowers available at this time of the year. These are also known as Moringa flowers, sahjan k phul, swanjhra gulah and are widely popular in Sindhi Cuisine. My mother being a punjabi makes this amazing dish which is known in lessor households, rather not ….Read More….
Gobhi or Cauliflower is the most versatile vegetable after potatoes and found in almost all across the globe. In winters it is available in abundance in India. One gets tired of eating Aloo Gobhi or Cauliflower cooked with Potatoes so a variation is always welcome. Few days back I had posted recipe of Gobhi Manchurian. ….Read More….
This is my favourite Dal after Dal Makhni. Traditionally this is made with split bengal gram and split black gram, also known as kali peeli or yellow black dal on slow cooker. It derives its name Langar ki Dal as it is served in Community Kitchen in Sikh Gurudwaras or temple all across the globe. ….Read More….
Punjabi Dum Aloo is a very aromatic and rich dish made with baby potatoes tossed in cashew based gravy. Potatoes are found everywhere in the world and it is the most versatile vegetable. There are innumerable ways you can cook them. This delicious recipe of dum aloo in aromatic spices in cashew yogurt gravy is ….Read More….
Karela or bitter gourd is my favourite. Its lingering bitterness cooked with spices makes it a die for vegetable. I always had karela in a stuffed form known as Bharwan Karela, the way my mother makes it in a punjabi style. But some time back I came across a recipe on facebook food group from ….Read More….
My mother is an incredible cook and the credit goes to her for taming me and making a good cook out of me. I learnt to cook out of need and never out of interest. But gradually that need became an enjoyment and lately a passion. Last year when my parents visited me ….Read More….