Aloo Jeera | How to make aloo jeera?

Easy aloo jeera recipe with warming, toasted jeera
10/06/2016 7:38:51 PM vindhyadesai

One of the most common recipes I turn to when I need to prepare something with chapathi/phulkas/rotis is this easy aloo jeera sabzi. Aloo jeera or potatoes in warm toasted jeera/cumin seeds sounds comforting and delicious. This easy aloo jeera recipe can be made for vrata/vrat during Navratri or other vrat related festivals. Use sendha namak when making this for vrata/vrat. This dish gets ready in very less time the only waiting time is for the potatoes to get boiled and cooked which will be faster if you cook them in a cooker. Potatoes can be chopped in any way you like, any shape and any size but make sure they are bite sized. Here jeera is added 2 ways, toasted and pounded jeera and some in the tadka. Other potato dishes to try. ... “Aloo Jeera | How to make aloo jeera?”

Hara Bhara Kababs | Hara Bhara Tikki | How to make hara bhara kababs?

Loaded with greens, delicious hara bhara kabab with refreshing mint chutney
09/25/2016 5:43:33 PM vindhyadesai

Starters and appetizers always set the tone of a meal. Delicious starters served in the right portions define the quality of the rest of the courses. Kebabs/Kababs are one of the most preferred kind of starters. Kababs are originally from Middle East. These need not be non-vegetarian as is the common notion. Perfectly delicious vegetarian kebabs/kababs can be made and they make great starters to a meal. Boiled potatoes generally form the base of vegetarian kebabs/kababs. Hara bhara kabab is one of the most common type of starters, loaded with goodness of green spinach and peas mixed into a base of boiled and mashed potatoes. Grated paneer adds great texture and structure to these kababs, light masalas like amchur powder add the perfect taste to wake up those taste buds. Serve these with a simple refreshing mint/pudina chutney or with plain old ketchup. ... “Hara Bhara Kababs | Hara Bhara Tikki | How to make hara bhara kababs?”

Pista Doodh | Pistachio Milk | How to make pista elaichi doodh?

Creamy, thick, nutty, light green, pistachio doodh/milk
9/18/2016 7:44:49 PM vindhyadesai

A thick milk based drink is a real energy booster especially after fasting. If it has dry nuts added to it the energy, fibre, taste quotient increases that much more. Light emerald coloured pistachios are not only pretty looking nuts their health benefits are also innumerable. They are one of the foods that helps in weight reduction as they are rich in dietary fibre and are known to reduce heart related ailments. They are also known to regulate sugar content and keeps diabetes at bay.
Like I mentioned, the health benefits of this wonder nut are next to endless probably. Their rich nutty flavour imparts a beautiful coarse texture, fragrance and colour when added to milk and also helps thicken milk. More flavour is added by elaichi or kesar (saffron) or both. Enjoy the creamy, nutty flavour of this rich flavoured milk! This is also a great drink for festivals like Holi, Naga Chauthi/Panchmi, Ram Navami. Other milk based drinks to try. ... “Pista Doodh | Pistachio Milk | How to make pista elaichi doodh?”

Aloo Baingan | How to make aloo baingan sabzi?

Easy aloo baingan sabzi, mustardy, mildly spicy and flavourful
9/07/2016 9:46:12 PM vindhyadesai

A simple dry sabzi for everyday. Even those who do not like baingan/brinjal will also like this sabzi because the flavours are simple and tasty. Pungent mustardy flavour is imparted by adding pounded mustard seeds to oil before adding any other masala powders giving it the Bengal touch. You can even use mustard oil in place of pounded mustard seeds but the mustard flecks in between makes the sabzi very appealing. I have used regular garam masala, you can also use Punjabi garam masala if you want. Modify sabzi as per your taste. Do not overcook baingan which makes it mushy, unpalatable and unsightly sometimes. This sabzi is fast, fresh and simple and is an excellent side dish for rotis/phulkas/plain parathas/chapathis. Potatoes just work with eveything, they are so versatile! ... “Aloo Baingan | How to make aloo baingan sabzi?”

Aloo Paratha | Aloo ke Parathe | How to make aloo paratha?

Filling and favourite aloo ke parathe
08/13/2016 6:25:11 PM vindhyadesai

This week on Food Of Interest [FOI] I will be adding vegetarian recipes from cuisines from various parts of the world. The list is of course to start with, Indian, followed by Italian, Spanish, Mexican, South African, Austrian, American and last but not least Chinese. The dishes themselves will be revealed over the next week. It is all about fresh vegetarian cooking. Fresh produce all over the world is treated with immense respect in their local cuisines. Tasty food, a few famous dishes and a few unheard of dishes but all about vegetables and fruits and fresh produce that is eaten and celebrated world over. To begin, a very famous Indian recipe which celebrates potato and wheat, aloo paratha. This paratha is everybody’s favourite and is very filling. So here is Dish 1 part of World Cuisine Series – Aloo paratha! A super Sunday morning breakfast/brunch. ... “Aloo Paratha | Aloo ke Parathe | How to make aloo paratha?”

Mango Lassi | How to make mango lassi?

Thick creamy mango lassi
08/05/2016 8:11:12 PM vindhyadesai

Chilled mango lassi on a hot afternoon sounds too good. Lassi is a very thick yogurt based drink with lots of cream/malai floating on top. Instead of adding thick full fat yogurt I have added very thick buttermilk and a little yogurt/curd for flavour. It will taste very good especially with mango and there is no compromise with flavour. Try other mango recipes! ... “Mango Lassi | How to make mango lassi?”

Turai | Ridge gourd gravy

Easy ridge gourd/turai/heerekayi side dish for rotis/phulkas
07/30/2016 4:47:50 PM vindhyadesai

A simple gravy made with turai/ridge gourd/heerekayi. There is something about turai, I love the earthy smell and taste of turai. Here’s a simple North Indian style gravy to highlight the simplicity and taste of turai. I had tried this recipe from ‘Everyday cooking from Nita Mehta’ years ago and I love this recipe everytime I make it. An easy lunch box idea with rotis/phulkas or chapathis. ... “Turai | Ridge gourd gravy”

Doodh Pedha | Milk Pedha | Doodh ke Pedhe | How to make soft milk pedhas | Doodh pedhas without condensed milk

A mouthful of milky fudgy goodness, soft doodh pedha
07/22/2016 8:05:28 PM vindhyadesai

A small thing of joy is to eat a doodh pedha. It is one of the most popular sweets sold in sweet shops. Imagine a big line of pedhas lined up on the other side of the counter. There are so many versions of this pedha, kesar-elaichi, elaichi, pista-kesar and so on. The ones that you get in Nandini (a milk brand in Karnataka) are pure milk pedhas. The marking on them makes the pedhas even more inviting. Try making these soft doodh pedhas at home, roll them up into small balls or pedhas/pedhe or even try and make the Nandini replicas. I used a fork to create a Nandini shop/bakery like pedha with a fork. It is actually a reverse of their shape (complementary shape). I love them nonetheless, they are milk  pedhas after all.
Here are I have used only milk and there is also a short-cut recipe with condensed milk which I will post soon. I have flavoured them with elaichi/cardamom, I wanted to make them plain this time. I sometimes add kesar/saffron or pista or both but elaichi/cardamom is something that I always add to the pedhas/pedhe. I have added a lot of pictures stepwise to show consistency in each step. ... “Doodh Pedha | Milk Pedha | Doodh ke Pedhe | How to make soft milk pedhas | Doodh pedhas without condensed milk”

Dal Fry

Lightly spiced and comforting dal fry served with phulkas or rice
06/18/2016 9:37:21 PM vindhyadesai

Homemade dal fry, sounds comforting? Whatever new type of food or dishes we crave for, we always go back to homemade food like saaru (rasam), dal tadka, dal fry, some steamed rice and chapathis/rotis and sabzi/palya. Dal fry is the first dish I always make when I cook North Indian food, served along side paneer(dry or gravy), phulkas and some hot steamed rice or jeera rice. I make a big pot of dal, serve it with phulkas for one meal and then with rice for another meal. My menu is sorted on a busy day. I always use toor dal/arhar dal/pigeon pea dal/togari bele to make dal fry.
Masoor dal/red lentils can also be used. Toor dal gives the creamiest texture and the right thickness to dal fry. Dal fry is made by cooking dal and adding sauteed tomato masala to it and I also add tadka on top for extra flavour. Dal tadka is made by cooking dal and masala together in a big pot or cooker and then tadka is added to it and is thinner in consistency compared to dal fry. ... “Dal Fry”

Tamatar Kaju Paneer

Lightly toasted paneer pieces in a thick creamy tomato cashew gravy
05/01/2016 12:34:59 PM vindhyadesai

A thick and creamy gravy made from tomatoes with lightly toasted soft paneer pieces to accompany rotis or naans. Tomatoes form a base for most gravies and generally never get highlighted. Thick, red, tangy and juicy, tomatoes add body and volume to any gravy. Here I have exclusively used tomatoes for the paneer pieces to float in and absorb all the flavour and tanginess. ... “Tamatar Kaju Paneer”