One of the quickest and easiest breakfast options, this mini vegetable rawa/semolina/suji pancake is not only perfect for breakfast but also an evening snack. And since rawa is a coarse granulated grain (mostly wheat), these pancakes are packed with nutritional goods too.
Ever since trying Edamame Dumpling in one of the restaurants, I always wanted to recreate the dish but wanted to add my own touch to it. Hence, to Indian-ize it, I added paneer in the filling which also gives a smooth velvety texture to the filling.
Paneer (or cottage cheese), when cooked in a wok-like pan with more depth, called Kadai, is generally referred to as Kadai Paneer. It is cooked with onion-tomato purée and a blend of ground spices called Kadai Masala. The aroma and taste of freshly ground spices gives Kadai Paneer its unique identity. It can be cooked dry or with gravy, depending on the consistency you prefer.
Methi is fresh fenugreek leaves and Murg means chicken. What makes it different from other chicken curries is the unique taste and aroma of fenugreek leaves which also brings A LOT of benefits with it. Go online to read all about it.
Shami Kabab is minced meat patty, where ground meat - either lamb, beef or goat - is mixed with spices and then shallow fried in a pan. It is very popular in India, Pakistan and Bangladesh and is generally eaten as an appetizer.
One of the most amazing things about vegetarian curry dishes is that it can be cooked with any vegetable of choice and in various ways. I saw some Paneer in the fridge and there were just enough frozen peas to make Matar Paneer. Matar is Peas in Hindi and Paneer is the famous Indian cottage cheese.
I was introduced to shrimps after coming to the United States. It was a love-hate relationship initially but then I tried Shrimp curry. The recipe is on my blog today so I needn’t say more.
I never ate chia pudding before this!!! Just didn’t get a chance. And I am so glad I tried this recipe for the first time and can surely say its going to be one of my favourite breakfasts from now on.
Raita (yogurt mixture) is one of the most favourite accompaniments to most dishes in India. It provides a perfect cooling effect with spicy dishes, and can also be eaten as a dish on its own.
In India, growing up I ate many versions of Rice - as Biryani, Pulao, Fried Rice - and all with same kind of rice. Being a meat lover, I still refuse to call Biryani without meat as Veg Biryani, simply because that doesn’t make sense to me. ;)