STUFFED PARVAL (Pointed Gourd) Pointed gourd, commonly known as parval, is a green vegetable with white or light green stripes. It grows on a vine in warm and humid climates and is especially abundant from May to August. Parval is highly nutritious, rich in Vitamins A, B1, B2, C, and calcium. It also contains essential…
Tag: Indian Main Course
MATAR PANEER
MATAR PANEER Matar Paneer is a popular North Indian dish prepared with green peas and cottage cheese in a delicious and flavorful curry. ‘Matar’ is the Hindi word for ‘green peas’, and ‘paneer’ means ‘cottage cheese’. This classic dish likely originated in Punjab, but its preparation varies across India, with each family having its own…
RAJMA
RAJMA Rajma is the Indian name for red kidney beans. These protein rich beans come in few varieties like, red rajma, chitra(spotted and striped), Jammu and are consumed mainly in India. As rajma is richest plant based protein source, it is referred as “poor man’s meat”. Rajma is very popular North Indian Curry which taste…
PANEER TIKKA MASALA
PANEER TIKKA MASALA Paneer tikka masala is a North Indian dish prepared from marinated and grilled paneer served in spiced and creamy gravy. Paneer tikka masala is popular paneer preparation which is always there in restaurant’s menu card who serves North Indian food. Paneer tikka masala is paired best with butter roti, naan or any…
DRY MOONG DAL
DRY MOONG DAL Yellow split dal is protein rich & easy to digest in comparison to other pulses. This recipe of dal is Gujarati special, which is often made with Aamras ( mango juice ) in summers. Preparation time: 2 minutes Cooking time : 10 minutes Soaking time: 3 hours Ingredients: 1 cup yellow split…
ALOO POSTO
ALOO POSTO Aloo Posto is popular dish in West Bengal. Posto means Poppy seeds ( Khuskhus). In the kitchen of Bengalis, Poppy seeds, Kalonji (onion seeds/nigella seeds), mustard oil are the “Must” ingredients. They often & frequent uses these ingredients. Aloo Posto is an authentic Bengali dish, where potatoes are cooked with poppy seeds. Potatoes…
MOTH BEAN GREEN MEAL ( MATKI KHICHDI )
Moth Bean Green Meal ( Matki Khichdi) Moth, Matki, Turkish Gram or Dew bean – whatever we say but it’s known to all of us ! This protein rich bean also contains vitamin B, magnesium, calcium, potassium, phosphorous, manganese, iron, copper, sodium and zinc. Protein helps in muscles building and providing energy while vitamin B…
FAJETO
FAJETO Summer is in full swing & so are Mangoes. Mango mania is every where. Raw & ripe mangoes are consumed fully in every home in various dishes. Ripe mangoes are generally used to make aamras, milkshakes, puddings & other deserts & eaten wholly as well. We should consume ripe mangoes in moderate quantity, as…
AACHARI BHAKHRI
AACHARI BHAKHRI Bhakhri is as much favourite as Thepla amongst Gujaratis. But even in this some change, something new is demanded. Though traditional bhakhri is made from coarse wheat flour, here I used multi grain flour along with coarse wheat flour & added khatta aam aachar paste for making it tastier. Ing: 1 cup coarse…
GREEN UNDHIYU
GREEN UNDHIYU Undhiyu is signature winter speciality of Gujarat. Mix veggies with methi leaves fried fried dumpling, yummiest combination. It can be made with fresh green spices or dried spices. Here, I am posting my style recipe with green spices. Hope you all like it. INGREDIENTS: 2 tbsp green chilli paste 4tbsp fresh green garlic…
DOLLOPS BY DIPA 