I made this Cottage Cheese in Green Peas gravy dish a few days back. The idea for this dish was germinating in my mind for a while and I had so much fun while making it. When I started I was not at all sure how good or bad the gravy would turn out so I kept a plan B in mind.
An interesting breakfast recipe which came to us through word of mouth some years ago. Dalia in its healthy and tasty avatar. There could be many interesting variation/ flavoring to this one.
This is an aromatic panjiri which my mom-in-law prepares for the occasion. It can be eaten on fasting days and we have it as a sweet dish post meals on non-fasting days. This is commonly prepared in Punjabi and UP households on the eve of Janamashtami. It is a very easy to make dry preparation and storable for a long time.
This one is yet another attempt to increase Tofu consumption. Not that I don’t like it, rest of the folks still associate Tofu with blandness (except for in chinese meals). This preparation blends tofu perfectly in the flavor of the gravy, which is essentially a Pav Bhaji gravy.
This is one preparation of Tinda that all of us love without a fuss. It takes round gourd to a totally different level. I picked this up from Nita Mehta’s book titled 101 Diet Recipes.
Oh God! Time does fly by!!! My bloggie baby just turned 1!!!!!! Just 3-4 days back, while glancing at my archives, I realized this. Given my track record of not sticking to something for long, I never expected to grow her up (cinnamonNchillies) so far. Though she took small and slow baby steps she has … Read more
I decided to do this little change to this weekly subzi of capsicum and potato. A good break from the routine taste and adds a little crunch to the subzi.