Pumpkin peel chutney is a very simple flavourful and highly nutritious chutney that serves as a great accompaniment for south indian breakfast/tiffin foods like idli, dosa, vadas, etc. It can be a great spread for your toasts and sandwiches as well. And the best part is you can adjust […]

Pumpkin Peel Chutney


  Click on below links for individual recipes. Amaranth Greens Stir fry – quick and healthy side dish where amaranth is stir fried with garlic and dry red chilli Bittergourd fry – thinly sliced bittergourd or karela rubbed with salt and turmeric powder and shallow fried Panchmesali – medley of vegetables […]

Thali#23


Avalakki mean beaten or flattened rice in Kannada. This crunchy munchy healthy avalakki chiwda or chivda is a mixture of beaten rice, peanuts, coconut and spices. They stay fresh up to a week when stored in an air-tight container. But I can assure you they won’t last that long. Make […]

Avalakki Chiwda (Beaten/Flatten rice snack)



  Paneer bread rolls are tasty spicy tea time snacks made with cottage cheese and bread. Easy and quick to make, they can be customised as per your preference – change the type of bread, increase or decrease the spice level, choose the stuffing vegetables you like… So many opportunities. […]

Paneer Bread Rolls


  Poori is unleavened  deep fried puffed bread made with whole wheat flour. Hot puffed pooris served with saagu or potato masala or chola is one indulgent breakfast/brunch. Poori is also served with suji halwa and tastes absolutely great. It is very important to get the dough right while making […]

Poori


  Churmuri or puffed rice – perfect ingredient to make a healthy snack. There are a number of ways puffed rice can be used to make a snack. This is a simple recipe where it is tossed with tempered spice mixture. Store it in an air tight container and it […]

Churmuri Chiwda (Puffed Rice with spices)



  Rasmalai is a Bengali sweet dish which is very popular in India. The creamy cousin of rasgulla, rasmalai is a delight for anyone with a sweet tooth. Ras means juice and malai means cream. The marriage of cottage cheese balls (also called chana) cooked in sugar syrup and thickened […]

Rasmalai


  Click on below links for individual recipes. Naan – Soft, fluffy leavened flatbread made with plain flour Dal Makhani – silky velvety dal makhani made with whole black lentil, red kidney beans, and butter; and finished with a touch of cream Paneer Tamatar Bhurji – Paneer that has two textures, one crumbled and the other […]

Thali#22


  Paneer tamatar bhurji literally translates to scrambled cottage cheese and tomatoes. Paneer bhurji is usually made dry, similar to scrambled eggs. I didn’t know that paneer bhurji can be made in a gravy form until I saw a show on NDTV Good Times. I first saw chef Marut Sikka […]

Paneer Tamatar Bhurji



Khichuri served with either Panchmesali or bandhakopi torkari – important part of any Bengali festival. Khichuri or khichdi as it is more commonly known outside Bengal, is essentially rice, lentils and vegetables slow cooked together. Simple dish cooked in every household. But when this is made during festivals and given as offering to […]

Bhoger Khichuri