Wednesday, September 7, 2016

Matki Usal (NO onion NO garlic recipe)

This is a simple no onion - no garlic recipe.This usal is prepared from sprouted moth beans and is mildly spiced with a hint of sweetness from the jaggery. Matki usal is so good that I can just eat a bowl just by itself. Its protein rich and very healthy as a side or as a snack.

Wednesday, August 31, 2016

Besan Burfi / Chickpea flour fudge

Besan burfi is a delicious burfi popularly prepared in India. Its a perfect sweet for any festive ocassion. Ganesh Chathurthi is just around the corner. Try making this sweet for the pious occasion :) Gram flour / besan  is first roasted on low heat along with ghee / clarified butter until it changes color to red-brown shade.Add the almond bits and cardamom powder and turn off the heat. Set aside to cool. Later mix powdered sugar and let the mixture set in a greased tray. Once set, cut into squares.

Thursday, August 18, 2016

Aloo Paratha / Potato stuffed flatbread

Paratha is a flatbread that is very popular in the Indian subcontinent. It is commonly prepared especially in northern India usually for breakfast. There are various types of parathas and every house has its own special way of preparing them. Today, I will share the most popular paratha "Aloo ka Paratha". This paratha is a flat bread stuffed with a spicy potato filling. Serve Aloo Paratha with a cube/dollop of butter on top and some pickle(achar ) and yogurt on the side and you have a comforting meal.

Wednesday, August 10, 2016

Potato pudding / Aloo Halwa

Potato is one of most loved vegetables world wide. It can be used in appetizers,as a side  or even as dessert. Yes, you heard it right..potatoes in dessert:) Today, I will be sharing a recipe for POTATO PUDDING or ALOO HALWA. The potatoes give a creamy texture to the halwa. The toasted nuts and almonds add some richness to this yummy deliccay. Its easy to prepare and its GLUTEN FREE.

Saturday, August 6, 2016

Ripe mango gojju / Maavinahannina Gojju

"Gojju" is a preparation that is popularly prepared in Karnataka (southern Indian state). It is traditionally served with hot rice . Today, I will be sharing a recipe of  Ripe mango gojju or Maavina Hannina Gojju. It is prepared commonly in Udupi (south kanara region of Karnataka) .It's a simple recipe that can be prepared in no time. Ideally, this recipe works well with almost ripe and slightly sour mangoes. If the mangoes are not sour, you can bring the sour element by adding little dry mango powder or amchur. This sweet, tangy and slightly spicy gojju tastes well with rice as well as chapatti.