It’s all about mushrooms: How to clean, store, cook and serve?
This is a very versatile sabzi which is often there in my fridge. It could be put to use in a number of ways.
Chunks of beef cooked in a thick tomato and paprika based broth. This stew has a rustic character and dates back to centuries.
This beef stew is a Eid specialty and also often used to be a main item for daawats (events) at our home back in India.
This version of chicken tikka gets its compelling flavors from herbs like coriander and mint. The vibrant green color is a treat for the eyes and an instant turn on.
Onion, tomatoes and a handful of spices make for a delicious scrambled style eggs. I gave my own twist here by adding some paneer (Indian cottage cheese) which is optional.
This is the simplest, yet most delicious way to cook sabzi (vegetable) that you might come across. I love the combination of green beans with potatoes with flavours of garlic and chili.
Who says desserts can’t be healthy? Or healthy desserts can’t be delicious? This creamy, caramelised sweet potato halwa is a healthy and delicious sweet treat.
This gajar ka halwa uses dates instead of sugar for sweetness, and contains limited amount of ghee. If you use an instant pot or pressure cooker, this halwa will be done in less than 30 minutes. The cooking technique ensures that the nutritional content is maximized while keeping the flavors intact.
Who says that you can’t make a butter chicken without butter. This creamy and smooth no butter version is as good as the butter loaded one, with way less calories. Serve it along cauliflower rice and enjoy your guilt free meal.