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.
Bedmi Poori and aalu is subzi is a delish brunch main. My masi and mother both have diabetes hence the idea of this dish is only for one day in a year or so. Since I was visiting them, I asked the good people at Blogadda to send the oil to their address. Ideally this dish from Uttar Pradesh is a dal stufffed poori and dubki aalu. I added my twist to it by making the poori khasta and aalu more balanced than the tomato and oil soaked street food cousin. “I’m creating a dish using Fortune Vivo Diabetes-Care Oil…
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 have been a mexican food fan for a very long time now. Enchiladas are beautiful tortillas with a filling and a sauce on top. I have been reading about the diferent sauces that are a part of the mexican cuisine. This buttermilk sauce is a lesser known one as not all can appreciate this tart and spicy sauce. Hoever, our Indian pallete will love it as it is like kadhi. 🙂 1 cup milk + 1.5 tsp vinegar + let it stand for 10 min = buttermilk
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…
Muthias are steam and stir fried dumplings. They are made in a lot of ways. My favorite one has cracked wheat, methi leaves and yogurt. In my attempt to make breakfasts more wholesome, this dish was born. Kansaar is finer version of broken wheat/bulgar. The sourness from the yogurt compliments the methi leaves and also makes the muthias softer.
The nutty smell of roasted cashew and the buttery goodness of the butterscotch in one slice can’t go wrong, can it? This yummylicious delight was an idea that transpired after I made a batch of Butterscotch from Simplyrecipes. Make a batch ahead and keep it to top off cakes, ice creams and even sneak it in in some cereal.
Apples have been a big part of me growing up. We always had a love and hate relationship, however since the pati now loves it a LOT; we always have some in the fridge. Anyway this apple was somehow tucked behind the flours in the fridge. When I found this one, it was frail and the skin was starting