by Pallavi Purani

Ingredient: corn

Vegetable Stock

Vegetable Stock

I have made a variety of stocks in my kitchen over the years. Throwing the stalks of vegetables and cobs of the corn are a painful part of vegetable cleaning. They make the vegetable what it is.

Roasted Vegetable Minestrone Soup

Roasted Vegetable Minestrone Soup

Minestrone is traditionally a thick Italian Soup with pasta. It is such a lovely bowlful of joy that one can lick every last drop from the soup bowl. I use left over pasta bits and those that get left behind after making a measured pasta dish. Dry roasting the vegetables brings out a beautiful sweetness in them. The charred bits add smokiness to the whole dish. This gorgeous one pot meal is ready in 20 minutes, if you have the basic things at hand.

Broccoli Cream Pasta Sauce

Broccoli Cream Pasta Sauce

Broccoli appears to me like the tree of life, strong stem and clustered florets. Pasta seems to be an easy escape to fantasy. Pair up ingredients that look and taste fantastic and you have a dinner ready.

Makai Nu Cheen – Creamy Corn

Makai Nu Cheen – Creamy Corn

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.

Vegetarian Enchiladas with buttermilk sauce

Vegetarian Enchiladas with buttermilk sauce

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- 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. 🙂 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…

Spinach Corn and Lentils Pancakes/Cheela

Spinach Corn and Lentils Pancakes/Cheela

I was so scared to try the cheela but thinks to the awesome motivation by Monika and Swati I decided to dive in.

New York Style Pizza

New York Style Pizza

Aaah in my household we LOVE LOVE LOVE pizza. There is always a bottle of sauce somewhere in the fridge at all time. 🙂

Meri Masala Maggi

Meri Masala Maggi

We all have a “method” to make maggi. I use corn, tomatoes, onions and green chillies. This is how it looks.

Vegetarian Baked Gramaldin

Vegetarian Baked Gramaldin

I made this wonderful dish from Nita Mehta’s Vegetarian Baked Recipes.