Rajasthani Special Churma Laddoo Recipe is shared by Chef Padma Singhvi. The Churma Laddoos are best served with dal and baati; it’s a unique and special western Indian cuisine. Continue reading Rajasthani Special Churma Laddoo Recipe
Dal bhari – it’s the most understood word at home which means dal bhari paratha – is a stuffed paratha. The stuffing includes chana dal or split Bengal gram as the main ingredient. Continue reading Dal Bhari Parathe Recipe Step By Step | How To Make Chana Dal Paratha at Home
Here is another Mom’s recipe – Mirch ki Sabzi. It sounds cool but it’s hot! And apt for chilly winters
I like this dish to be served with kachoris. This Sabzi is a big hit in my family. Continue reading “Hari Mirch ki Sabzi | How to Make Sabzi with Green Chillies”
It is one of those days when I want to write and share a recipe with you but couldn’t focus. Does this happens with you too? And when? I have so many things to share, everything is organized too – I have planned how to proceed, maintained a planner – just that I need a motivation or something like that!
When such is the case, I simply cook, to get cleared in my head. And today I cooked Mooli (Radish) ki Sabzi. This veggie is one such cuisine you will find at many Indian homes during Winter season
Sponge Gourd or Nenua (in Hindi) is one vegetable I missed a lot when in Hyderabad. This simple nenua ki sabzi is very easy to make and is one of my favorites. Even a 15-year-old can make it.
When I say two-ingredient Nenua ki sabzi recipe, that means the main ingredients are just onions and nenua or sponge gourd. The other ingredients are green chillies, salt and oil from you Kitchen shelf. That’s it. Continue reading “Two-Ingredient Nenue ki Sabzi | How to Make Sponge Gourd, the Simple Way”
Bhindi is a very common vegetable at Indian Kitchens. There are so many different ways you can cook Bhindi or lady finger or okra. I, recently, came across something unusual made of Bhindi at a food show. A Bhindi Ice Cream! You can find it in Gujarat. I don’t know if we can get it in other parts of India too.
Earlier, I’d shared an on-request recipe of Kurkuri Bhindi Fry. Just click on the link and try another Bhindi Recipe. Do not forget to write to me or tag #foodeezjunction when you share on Facebook or Instagram.
Do you know the health benefits of Bhindi? It helps in digestion, controls blood sugar level and also helps improve immunity. Write to me at foodeezjunction@gmail.com if you are looking for some specific Bhindi Recipe and I’ll definitely get back. Continue reading “Bhindi Recipe, Less Ingredients and an Awesome Taste”
Karonda Recipe is from Mom’s Recipe Box. Karonda ki Sabzi tastes yum when accompanied with Kachoris, as she says it. You will absolutely love it if you prefer sour food.
Karonda or Crane Berry or Carissa Carandas or Cranberry is a berry-like fruit. Karonda pickles are very common here but sabzi I have hardly heard of anywhere else. The sabzi is made out of slightly unripe karonda. Continue reading “Khatti Meethi Karonda Sabzi Recipe | How to Make Sweet and Sour Karonda”
I know, I’m sharing the recipe after many many days. But trust me I missed sharing on what I cooked in these past few days as much as you missed reading my blogs 😀 . I’ll be on my next trip again but I’ll be back soon and as regular as I was earlier in writing and sharing more recipes, reviews and kitchen tips.
Chow mein is something I would love to have at least once in a month or may be twice. I always prefer chow mein over plain noodles. Well… making chow mein would save you from making any other side dish like Manchurian. Plus if you have kids at home, excluding you 😉 , they will surely enjoy this Chinese-turned-into-Indian dish. Continue reading “Veg Chow Mein Recipe”
Here is the step by step guide to Tehri Recipe in UP (Uttar Pradesh) style.
Say Tehri and I will say a Yes to cooking. Tehri is the first meal I’d learned from mom. And during my graduation days, this was one of the recipes that saved me from hostel’s food 😀 . I hope, here, my hosteler friends would agree 🙂
Tehri as it is called is more famous among the people of Uttar Pradesh and Bihar. Is it famous in other state too? Please drop a comment with a state’s name and I’ll surely add it here. Call it with different names or spellings, like Tahri or Tehari, but the taste is same. Put 1 tsp of desi ghee on Tehri and have it with any pickle, if possible mango pickle. Continue reading “Tehri in UP Style | How to Make Tehri”
Beetroot Biryani! I heard about it for the first time in Hyderabad itself. My colleague would bring in lunch. It’s tasty!
I’m someone who would avoid eating beetroot raw. Even if it is served in salad, I would avoid taking it. I had always liked Chukandar ka halwa but Chukandar ki biryani or Beetroot Biryani was new to me. Continue reading “Veg Beetroot Biryani Recipe”
Dal Ambat with Cabbage Recipe is easy-to-make unlike its name.
Tur or Toor Dal, more popular as Arhar ki Dal in northern part of India, was once the rich protein source of poor. The price has been varying since last year – it reached Rs. 200 and still sometimes touches Rs. 200-border – this is not the regular food now for the families with very low income. That’s the other part of story 😦
Well, I had always liked Tur Dal or the split and skinned pigeon peas and would make the simple plain arhar ki dal for lunch and dinner until I came to know about the so many recipes of Tur Dal. I am a dal lover! Are you? Continue reading “Dal Ambat with Cabbage | Tur Dal Recipe”
Bhindi fry recipe makes such a yummy and crispy okras! Even if you don’t like this vegetable, you would want to eat kurkuri bhindi fry.
Bhindi is known by various names. Bendi (pronounced as bhendi), Bendakaya, Ladies Finger, Okra, Vendakkai. Whatever the name be, it’s one of those vegetables which can be made with different Indian cooking styles.
Continue reading “Kurkuri Bhindi Fry Recipe | How to Make Crispy Okra”
Kadhi Pakora is an all-time favourite dish in northern part of India. I call this recipe for Kadhi pakoda as Shandar Kadhi as it looks so beautiful and its taste takes you to the other world.
Kadhi or Karhi (as some may call) is served as main course. You might have heard of Kadhi Chawal, this combination is spot on! I, absolutely, love this kadhi pakoda recipe.
Kadhi is made by thick gravy of sour yogurt (dahi) or buttermilk, by adding chickpea or gram flour that is besan in hindi, with fritters of vegetables or gram flour dipped in the curry or Kadhi. Continue reading “Recipe for Kadhi Pakora, an All-Time Favorite!”
Having had the opportunity to frequent Andhra right from my young age, this region has always fascinated me with its distinctive cuisines.
Exploring the timeless flavours, secret recipes handed over amidst the aroma and warmth of kitchen walls – I have come to realise that – “if measurements and precision are an integral part of cooking so is the passion to render your soul into it”.
Perception of festive occasions are not just limited to wearing new clothes, getting together with friends and families but on the other hand these are legacies, values and traditions which have been handed over for many generations.
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