by Pallavi Purani

Ingredient: onion

Masala Oats Manchurian

Masala Oats Manchurian

I have always wondered how to use the Masala Oats packs that have been lying with me. Archana’s Kitchen comes to rescue in such cases. I used her recipe as a base to make these.

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.

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.

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…

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. šŸ™‚ 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. 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…

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.