by Pallavi Purani

Ingredient: coriander

Manisha’s Bread Upma

Manisha’s Bread Upma

The adorable pint sized lady who makes lunch and breakfast for us announced one day, “Didi today I will make something new for you.” She took out the lovely loaf of multi-grain artisan bread loaf from the fridge and tempered it with awesome spice mix and voila, breakfast was served. I could not get mad at her for using the loaf that I was sparing to use for the garlic bread. She was all smiles and was proud of making something new for us. Such are our small blessings.

Cashew Pesto

Cashew Pesto

I always prefer pesto over the Italian tomato sauce because of the flavour mash-up’s we can do with the former. The lush green against the pasta or pizza dough or even on a sandwich is a treat for the eyes and palette. Buying dry fruits have always been a challenge for me. I happily order almost all groceries for the home online, but I could not find a place for my dry fruit needs. One day, an advertisement for Place of Origin appeared on a social networking site. Since it is from Craftsvilla, I was encouraged to order some stuff…

Bedmi Poori and Aalu ki Subzi

Bedmi Poori and Aalu ki Subzi

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. ā€œIā€™m creating a dish using Fortune Vivo Diabetes-Care Oil…

Pomegranate Cheese Dip

Pomegranate Cheese Dip

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. šŸ™‚ I also found a version of this dip on My Persian Kitchen.

Mah ki Dal- Without cream

Mah ki Dal- Without cream

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. šŸ™‚ 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…

Kobi-Gajar-Jowar na Muthia

Kobi-Gajar-Jowar na Muthia

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…

Mixed Peppers Yogurt Coleslaw Sandwich

Mixed Peppers Yogurt Coleslaw Sandwich

A coleslaw is traditionally made with mayonnaise as a binding agent for your sandwich. Coleslaw reminds me of the fancy high tea events at The Meikles Hotel, Harare. The hotel was a home for a few months as I was at Harare for a project. The colonial charm, architecture, humble staff have left a memory to last a life time. What if we can swap the heavy mayonnaise for something more healthy?

Mix veg and Daliya Tikki

Mix veg and Daliya Tikki

Oh boy, this daliya/Broken wheat tikki was a rage suddenly among family, friends and even a happy client who ordered a version of this. These tikkis are plump gorgeousness of health and happiness. Serve them with ragda, chole or even with chutney. They are real crowd favorites. I made them recently for the holi get together at a friend’s place.

Misal Pav or Spicy Lentil Sprout Stew

Misal Pav or Spicy Lentil Sprout Stew

Misal pav is one of the easily recognizable breakfast for the Maharashtra region. Different parts of the region believe to make the “best” of all, this is a never ending debate. Traditionally Misal is a made with matka/moth bean, dry sprouts, kala masala and red spicy water. I made my version with Moth bean sprout, moong dal sprout, kulthi sprout, hara matar sprout, black gram sprout and green gram sprout. Pav here is Ladi pav which are little soft buns like pillows.

Moong Dal with lauki

Moong Dal with lauki

Moong Dal makes very common appearance at our home. I always look forward to making different version for husband’s tiffin. The split whole green gram/split green moong dal here is cooked with lauki/bottle gourd and tempered lightly with green chillies and tomato.