HYDERABADI KACHHI BIRYANI by Mona Rizwan

Biryanis are the greatest export sensation of nawabi cuisine.From the delicate pulaos typical of northern India, to the richer, spicier preparations of the Deccan, there are a hundred ways to say it with rice – each one as distinctive as your own signature.

Vada Pav Recipe by Mary

Food on the go for the ever so busy Mumbaikar…a garma garam batata vada, which is the gram flour coated deep fried spiced mashed potato ball, sandwiched between slices of chutney slathered Mumbaiya style pav bread. Dubbed as the common man’s burger this one is available at every street corner, is super delicious and light on the…

Easy Kashmiri Rajma Recipe by Jasp Mittal

Rajma is one of my favourite dishes that I decided I must share! This vegetarian recipe is made of red kidney beans, one of the healthiest foods, and combined with several delicious spices. Usually served with rice, we decided to serve it with both Rumali roti and rice, which is the combination of foods that I serve when making Rajma.

VEGETABLE GHEE RICE by Radhika

This colorful mixed rice variety is one of kids favorite lunches. I can pack this rice for any number of days during the week and they will never complain and will home with an empty lunch box which I’m sure you would all agree is all a mother wishes on a daily basis. Today’s lunch box had

Blackchickpea Snack (Konda Kadalai Sundal) by Sensibleveg

Looking for a super healthy snack, low in carbohydrate, high in protein, gluten free, filling, inspite of all these good things still tastes great. Then this one is a must try for you. If you are of a South Indian (South East Asian - South Indian) then this sundal is a no big deal and you would have tasted it so many times. If not do…

Pongal with Tomato Chutney by anita mokashi

Pongal is the most delicious form of Khichdi with lots of peppers, cashwenuts and ghee

Ukadiche Modak Recipe by anita mokashi

Modak is a sweet dumpling filled with coconut and jaggery. It is an authentic Indian dessert!

Sambar for Ven Pongal by meena

Mutton Bone Marrow Curry by Navaneetham Krishnan

The bones with bits of meat clinging here and there are drenched in a spicy thick curry with plenty of bite in the texture.

Sambar idly by Harini m

Sambar idly or the famed 14 idlies of Saravana bhavan is one dish that even idly haters will not be able to resist.Small and cute liilte idlies drowned in a bowl of piping hot sambar with fresh onions and a dollop of ghee atop is something gourmet. Any one who has tasted this in saravana bhavan will agree with me.This is an absolute…

RaSguLLa (made in Pressure Cooker) : by Sangeeta Shah

Rasgulla is a traditional Bengali sweet. Rasgulla also known as Roshogolla, is regarded as the 'king of all Indian sweets 'It's time consuming,so i made it in Pressure Cooker,to save time.

Gajar Ka Halwa (Carrot Halwa) by Hina Gujral

Some dishes never lose their glory nor they are ever out of trend, one such classic desert is Gajar Ka Halwa, winter specialty of Indian households though carrots are available all round the year but only during winters market is flooded with those juicy, sweet and long deep orange carrots. These winter carrots have all together…

Shahi Dal Recipe (Urad Dal Creamy Stew) by Hina Gujral

Shahi Dal, as the name advocates, is creamy, aromatic and rich urad dal stew cooked with milk, ghee and fistful of almonds. The split black lentils are soaked overnight and rubbed between the figures to gently scrub off the dark outer covering from the dal. Then the favorite kitchen aid pressure cooker takes its routine place over the…

Dal Makhani Recipe by Hina Gujral

Dal Makhani is the hearty, creamy, mildly flavored whole urad dal stew, it is the most common lentil dish cooked across the Northern province of India. Over the years Dal Makhani has become an inseparable part of Indian Cuisine, in the far west countries in midst of hot dogs and pancakes this brown lentil curry is recognized as the…

Kamal Kakdi Ki Sabzi (Lotus Stem Curry) by Hina Gujral

Kamal Kakdi Ki Sabzi is a succulent brown curry made with crisp and fibrous lotus stem. The juicy slices of lotus stem are pressure cooked in onion and tomato gravy till al-dente, later served with hot puffed Phulkas or with Jeera Rice. The lotus stem is one root vegetable which as a kid I could clearly distinguish from the other…