￼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!
￼ 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!
The weather is getting warmer. There is an occasional bird chirping and shrill sounds of squirrels on the trees. So now it’s bye bye to the bulky blankets and woolies which have been stashed away and will see sight next winter. All this sudden warmth and chirpiness coaxes me to brighten my cooking!
Always in search of new ways to enjoy good and healthy meals in a fun and innovative way, I decided to cook up the very popular North Indian snack in my kitchen – Aloo Aur Hare Mattar Ki Tikki. This is a very famous dish found in North India and is eaten quite often as a snack or a side to a hearty
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
I have to confess that my husband, Reju was never huge on vegetarian food. I have always been a great fan of veggie food and lately Reju has joined me too. But the sad part is I do not have too many veggie dishes to my credit and thus I’m on a mission to experiment with new veggie delights! Last wee
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