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Ragi Rotti (Finger millet flatbread) by Hina GujralRagi Rotti is a simple and healthy traditional flatbread of Karnataka, finger millet flour is mixed with variety of colorful seasonal vegetables and formed into dough to make delicious breads served with variety of condiments on the side, I settled for uncomplicated Tomato Chutney tempered with mustard seeds swimming in the ghee with… |
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Rava Idli (Steamed Semolina Dumplings) by Hina GujralRava Idli is a soft pillowy steamed semolina dumpling seasoned with mustard seeds, curry leaves, urad dal and cashew. There are many theories about the curation of Rava Idli but all of them are intertwined in Karnataka only, so it could be said that Rava Idli have it's roots in the state. Many food historians condemn traces of Rava… |
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Sarson ka Saag by Hina GujralSarson ka Saag with Makki ki Roti is traditional and staple winter delicacy from the land of five rivers Punjab, pungent mustard leaves are stewed with other winter greens like spinach, fenugreek, radish, slow cooked for hours over low heat to get hearty and healthy green casserole. |
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Pineapple Kesari Baath (Pineapple Halwa) by Hina GujralPineapple Kesari Baath is also addressed as Pineapple Rava Kesari across Karnataka, which could be found in the menu of every local eatery in the state. The dish shares homogeneous nature with popular North Indian delight Sooji Ka Halwa (Semolina Pudding) both have semolina as key ingredient the only differentiating factor is… |
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Lal Mirch ka Achaar (Stuffed Red Chili Pickle) by Hina GujralLal Mirch ka Achaar or lal mirch ka bharwa achaar is red chili pickle stuffed with homemade spice mix soaked in mustard oil, this pickle takes 2 - 3 days in warm winter sun rays to get ready for consumption and has shelf life 1 year if stored in sealed jar at room temperature and handled with great care. |
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Maddur Vada by Hina GujralMaddur Vada is deep-fried savory fritters made with combination of different flours, semolina and lots of onion. Maddur Vada is one of the well liked dishes across South India, it's origin is claimed to be in the small town of Karnataka called Maddur in Mandya district, this town is located somewhere between Bangalore and Mysore the… |
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MALAI CHUM-CHUM by Simmy RoutroyCHUM CHUM is a traditional Bengali sweets which is popular in India,Pakistan and Bangladesh.It comes in a variety of colours, mainly light pink, light yellow and white.It is also coated with malai or cream. |
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Corn Besan Cheela by Hina GujralCorn and Besan Cheela is a Gluten Free healthy breakfast choice, it is one of those breakfast options I have grown up eating and one of our family favorites too. Cheela is the very Indian name for thin savory crepes made from various flours and seasoning but unlike crepes or pancakes no eggs are used in making Cheela. I learnt this… |
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Naan (Without Yeast) by Hina GujralNaan is an Indian flatbread, history says it came to India along with the rulers from Central Asia and slowly became part of the Indian royal menu, whether it is rich and spicy meat curries or light and hearty lentil stews Naan is one bread which humbly compliments all. One of the most popular breads across the country - Naan is… |
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Dum Ka Murgh by Hina GujralDum Ka Murgh is a slow cooked chicken curry flavored with whole spices, cashew paste and yogurt. The word Dum is an Urdu word for steaming but commonly Dum is used to define the slow cooking method, where pot is tightly sealed with dough or tight fitting lid to lock the aroma of spices within pot and for the meat to absorb all the… |
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Gulab Jamun by Hina GujralThe traditional Indian dessert Gulab Jamun made out of khoya, paneer and semolina, deep fried and then soaked in rich flavorful sugar syrup, usually made on festive occasions in India but a must have item in the menu of any Indian wedding feast. |
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Rava Idli Sqaures by Hina GujralAfter living in South from past few years one thing in me has definitely changed, my breakfast habits, I have become huge fan of South Indian breakfast and I think I have tasted breakfast of almost each and every kind of South Indian breakfast joint in Bangalore as well as Chennai. There is something very succulent and satisfying… |
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Sheer Khurma (Sweet Vermicelli Pudding) by Hina GujralSheer Khurma/Kurma is a Persian term for Milk with Dates or I should say it's an Urdu term, from my friend only I get to know the importance of Dates in the holy month of Ramzan and it is really auspicious to make Sheer Khurma on the day of Eid. But I love this dessert because of it's simplicity and delicate taste, there is no… |
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Sweet and Savory Plum chicken by Hina GujralPlum in the Chicken, yes you read it right it is Plum Chicken, full of flavors, sweet, sour, spicy, tangy actually with each bite of chicken all those spices with plum create a medley of flavors in your mouth and you end up licking your fingers or I should frame it this way it is finger licking good. Inspiration for this plum chicken… |
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Plum Kulfi by Hina GujralWhen I started making it I was very much skeptical about the taste with confused thoughts and fingers crossed I waited until it was frozen, me and "he" had first our bite of Plum Kulfi together, both of us loved it from the very first bite, the tartness of plums complimented the sweetness of khova perfectly, the coarse puree gave… |
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