Baked Vendakka/ Okra Khichdi

The traditional Vendakka Khichdi uses deep fried okra/ ladies finger. But my version of Baked Vendakka/ Okra Khichdi uses baked okra making it healthier with very less oil. A khichdi usually used only yogurt for the gravy but I love the taste of coconut in all my sadya dishes and hence have added a mixture of coconut and yogurt to make a thick gravy.
Hope you like it!

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Pan-Roasted Nagaland Pops With Whole Wheat Paneer Matar Kulcha

 Nagaland Pops are meaty chicken lollipops marinated with authentic North-East Indian flavours. The marinade consists of an assortment of spices including galangal, toasted sesame, green chilli, garlic, and black pepper. I shallow fried this in my iron skillet and it was finger-licking delicious. Serve it up with some Wholewheat Paneer Matar Kulchas and your busy weeknight dinner is sorted! Enjoy!

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Grilled Carrot Cheese Sandwich

Bread is perhaps the longest running love affair through the ages for chefs and gourmands alike. The feel of biting into a piece of generously buttered bread (if freshly baked, even better!) … Oh! no pleasure greater for the taste buds! The best thing about bread is it’s versatality. Across the world, every culture has some form of it. Bread allows so much of scope to play with different flavourful fillings, spreads and such

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Gobi Biriyani – Spicy Cauliflower Masala Layered Rice Dish

Biriyani/Biryani is perhaps the most widely consumed rice preparation in the world with maybe a few subtle variations across borders. It is a dish made with rice and a kurma (mixture of meat, seafood, or vegetables cooked with spices and yoghurt in a thick sauce) arranged in layers, mixed together, or sometimes even cooked together. The exact origin of the ‘Biryani’ was in Persia where nomads dug pits in the ground and placed covered pots with rice, meat, and spices in the morning only to find delicious aromas seeping out by evening. The dish was later brought to other parts of South Asia by travelling Iranian merchants. It found it’s way to North India via Afghanistan and has since spread all over the country and evolved into distinct recipes in every nook and cranny and each region swears by the superiority of their version

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