by Pallavi Purani

Ingredient: jeera

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. “I’m creating a dish using Fortune Vivo Diabetes-Care Oil…

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…

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.

Bread Upma

Bread Upma

There is a constant war between the bread and the masala while making the bread upma. The masala should not be too wet and bread should not be too fresh. After trial and error I have found a few tricks that help me make the prefect version.

Paneer Stuffed Poori for Navratri Fasting

Paneer Stuffed Poori for Navratri Fasting

This post goes out to the time I spent in Delhi with my bua. I kept navratri fasts with her only to get these yummy goodies. She made something different everyday. it was feast in the name of the festival 😉

Paneer Methi Paratha – Cottage Cheese Fenugreek Leaves Flatbread

Paneer Methi Paratha – Cottage Cheese Fenugreek Leaves Flatbread

My earliest memories of food have been with Parathas, All sorts, aalu, mooli, gobhi, paneer, missi roti, dal paratha, leftovers paratha… Oh so many.

Bharwan Baingan/Stuffed Eggplant

Bharwan Baingan/Stuffed Eggplant

I feel Brinjals are one of the most versatile vegetables around. You can stir fry them, roast them, bake them, fry them or even stuff them for that matter. 🙂

Slow Cooked Jeera Aalu/potato stir fry

Slow Cooked Jeera Aalu/potato stir fry

Jeera Aalu is supposed to a Dhaba comfort food. Low maintenance, super easy to put together and hardly anything can go wring with this one. The version I love, has crispy edges and a pillow-y center. Oh it is to die for.