There are times when we look for a soup that is a meal on it own. This vegetable and dumpling soup is a perfect choice for dinner and also for parties at home. The best version of the broth/soup shall be one that is home made. Here are two options of the stock that you can use: Vegetable Stock Beetroot Vegetable Stock I used the first recipe for this soup.
Makai Nu Cheen essentially sweet corn cooked in milk and spiced with ginger and green chillies. However you may use the packaged corn. You will need to blend it with a little milk till it is of an almost-puree consistency. Leave some chunks as they are like flavor bombs in the mouth. This dish is hearty, keeps long and is a family favorite.
I saw this lovely picture and recipe for a cheese dip which is rolled in a ball and covered in Pomegranate seeds. This creamy delight can be had with crackers or nacho chips with friends and family around. It is an engaging appetizer. To my surprise, everyone loved it in the first go. 🙂 I also found a version of this dip on My Persian Kitchen.
Do you know of someone who does not like fresh coconut in a cooked form? I am that person, hence no Goan, Malwani, Thai delicacies for me. The only way I can enjoy fresh coconut is this cake. I used this cake as the base for husband’s birthday. The sponge was a delight was worked like magic potion for P who is a coconut lover.
Mah ki dal is a mix whole urad dal [skin and all], rajma and chana dal. It is a lovely concoction which goes well with parathas or rice. It is of a thicker consistency and I love to take it right on the plate and dig in. Frankly I don’t find a difference between this and Amritsari dal. 🙂 This punjabi dal calls for cream/malai but I have found a hack which allows me to do away with the unnecessary heaviness. The hack I am talking about it 2 day old refrigerated milk. I keep a cup of milk far…
Muthias come is a lot of forms, deep fried, steamed, steamed or steamed and stir fried. They are a power house of whole grains, vegetables and are sturdy health wise. I have found a super simple way to make a keep muthia’s base ready to use. Once it is available, it takes almost 10 minutes to assemble dinner/snack. I used Moong dal, tuver dal, cracked wheat and chana dal as the base. To this I keep adding flours like jowar, bajra, ragi etc to make the muthias. Keep the lentils and kansaar mix as a ready to use. I always…
vanilla is a crowd pleasing flavour while Oreo’s are world’s best selling cookies. [Refer] So when I saw orange flavoured oreo’s in the market, I knew they had to find a way to be baked in a cake. Sheet cakes are basically cakes made in a tray. You can serve the cake from the tray itself most of the times. They may or may not have a frosting. This cake is prefect for sending to school, make ahead for guests, for a picnic or even an edible gift.
I took sometime to adjust to the idea of dhokli. It was one of the earliest things that my sister in law helped me to learn. Since it is a family pleaser, it was good to learn. 🙂 Tuvero or Pigeon peas are full of magnesium, calcium, phosphorus as well as potassium. It is a widely used grain in Gujarati cuisine- fresh and dry both. The dried version is soaked and then cooked in a cooker. Dhokli is the love of life for the husband. The pillow-y dough is cooked in spiced water which reduced beautifully to a velvet texture.