This a popular and common starter for parties and entertaining guests at home. The good news is that you don’t need a Tandoor. If you have a grill at home that will do. I use the Tava (griddle) and it comes out just as good. A vegan option is possible with Tofu instead of the Paneer. A couple...
As the name suggests, this is a dish you can rustle up in a jiffy. All simple and common ingredients and minimum fuss. This is sure to put a smile back at the dinner table or brighten up your office lunch with the Stir fry boiled eggs.
This is a unique combination of the wholeness of Khichdi combined with the zest of mutton. It is a single course meal and can be served with raita, salad or onion rings. The mutton can easily be replaced by raw Jackfruit, as it’s a very good vegetarian substitute which retains the flavour, texture and aroma of the non-vegetarian version.
This one is an original recipe of mine. The Blueberry is not a must for this dessert, you can replace it with any other seasonal fruit or even dried fruits. The unique thing about this recipe is that you need to grind the Sabudana to a fine powder and not use is in its whole form.
As we get into the Navratri period, I wanted to share a recipe which goes with the occasion. This origins of the Sabudana Khichdi can be traced back to Maharashtra.
Traditionally, the origins of the Keema Pav can be traced back to non-descript Iranian Café’s, but became quite a popular street food particularly in Mumbai. Ideally, a delightful snack, the Keema Pav can easily be an integral part of a celebratory Lunch or Dinner.
