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recipe of sepu wadi, a delectable rustic treat from Himachal Pradesh
Sepu wadi is a rustic yet aromatic recipe from Himachal Pradesh, cooked mostly for wedding feasts as it is supposed to have been a recipe from the royal kitchens of Himachal Pradesh. The recipe of Sepu...
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Smoked Biryani House ; authentic Hyderabadi biryani?
The mention of authentic Hyderabadi biryani is what lured us to a far flung restaurant in NOIDA (sector 18) and we were very kicked about it when we planned the day after a couple of months of almost...
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sabut masoor ki daal and how to make it differently for everyday convenience
Sabut masoor ki daal used to be a frequent dinner time daal back in my parents' home. For some reason peeli arhar ki daal for lunch and sabut masoor ki daal for dinner was almost a ritual that we grew...
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shallow fry to make fish fry | recipe of curry patta infused fish fry
This fish fry with prominent flavour of curry patta is a party in the mouth. Tingling mix of heat and tartness, intense flavour of curry patta seeped deep into the fish makes it a real treat.I first...
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a kabab masterclass at The Great Kabab Factory, Radisson Blu Plaza ; learn...
Making kababs is considered quite a delicate art as well as a daunting task, a territory that many of us home cooks dread entering into. But those who have taken the first steps towards kabab making...
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another masterclass with Chef Miraj ul Haque | more vegetarian kababs, some...
Chef Miraj ul Haque has some magic in his hands. Actually some more magic lies in his attitude towards food and learning also. Bees saal se chala raha hoon karchhi, ab tak ban nahi paya baawarchi. That...
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The culinary heritage of Banaras
You would be pleased to know that a story of mine about the food, culture and heritage of banaras was published in a quarterly magazine Eat Stay Love. The editor of the magazine had read this blog and...
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guar dhokli ki subzi | cluster beans cooked with chickpea flour dumplings in...
Guar phali or cluster beans would be undoubtedly one of my favourite vegetables. I know what you are thinking, how guar can be someone's favourite but it has a texture and a hint of bitterness that I...
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turai keema recipe with coriander greens and coconut milk
Turai is the ridge gourd that is a summer squash in India. In southern India this gourd is available for a longer duration as there is lesser marked winter over there. Another common gourd in summers...
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everyday subzi : bottle gourd stew in coconut milk | lauki coconut milk subzi...
Bottle gourd is the best suited vegetable for summer season and I try to make the most of it. Even if you don't know how this vegetable helps in Indian summers you would realise once you eat it 3-4...
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karonde ki subzi (achari) | a pickled condiment
Karoda is a very tart berry (Carissa caradas) that appears in the Indian markets in the last leg of summer and continues till late August. We had a huge bush of this berry back home and our dog use to...
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sookhi urad ki daal | skinned black lentil stew with chilli garlic
Sookhi urad ki daal is not the everyday daal in UP homes. The ubiquitous everyday daal in most UP homes is peeli daal or arhar ki daal or even a mix of masoor, mung and arhar daals (skinned mung beans,...
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everyday subzi : achari kathal | baby jack fruit cooked in pickling spices
Baby jack fruits sell like hot cakes in UP. At least in the eastern part of UP, baby jack fruits are the first jack fruits to appear in the local markets and they are lapped up by vegetarians who want...
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everyday curry : Kathal ki bhujia | jackfruit stir fry with pepper and dry...
After sharing the achari kathal ki subzi with you, I was going through the kathal (Jack fruit) pictures in my albums and found at four more recipes that needed to be shared here. I know I have been...
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sooran ka chokha : a boiled mash of Elephant foot Yam
Sooran or Zamikand is the name of Elephant foot Yam. It is also called as Oal in Bihar and Bengal.The problem with sooran is that it looks so ugly people rarely buy it, it also has a reputation of...
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Lost recipes of India: recipes brought back from the Mughal era by Osama...
It is very heartening to see someone diligently digging into historical texts to find about foods and cooking methods of the past. It is very strange that we don't get much mention of food habits,...
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methi ki launji | methi ki meethi chutney | how to make methi ki launji
Methi (fenugreek : Trigonella foenum graecum) is known as a bitter seed that we add to tempering in everyday food but no one wants to eat mehti in larger amounts. Ayurveda has confirmed methi seeds as...
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dink wadi recipe adapted from dinka-che-laddu | gond ke laddu recipe...
Dink is the Maharashtrian name for Gond (Hindi) or Gum Arabic. Gond ke laddu made along with nuts, dried fruits and some millet flours or rice flour is very common in Indian homes. Every season used to...
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badiyon ki chutney | बड़ियों की चटनी | a condiment from the older timesn
Badiyan, Badee, Bori, Lumhdouri or Adouri are the regional names of a dehydrated spiced lentil cakes made using black lentil paste along with some spices, herbs and sometimes grated gourds added to it....
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shakarkandi ke roth or shakarkandi ki meethi poori | deep fried flat breads...
Shakarkandi is Sweet potato in Hindi. Indian Sweet potato is basically a yam whose leaves are also edible but we are taking about the use of the tuber right now, in the making of a deep fried flat...
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