Pizza on Tawa/ Homemade Pizza/ Healthy Pizza by Preeti garg

Today I post Tawa Pizza or homemade wheat flour pizza. It’s a very simple pizza which can be made quickly at home. I have made the pizza dough at home in this recipe with wheat flour without using of refined flour (maida) and yeast which is very good source of fibres, manganese and selenium. You can say, here we use whole wheat flour…

Slow Cooked Bangla Beef In Clay by kathy gori

I cook 7 days a week. I cook because I love it. I cook because with my writing I work out of my house. There was one brief period when we decided to have an office at a studio. We were working at Warner Bros and they said, "you guys want an office?" so we said, "sure". Well, having an office meant actually having to put pants on…

Basundi Recipe (Gujarati Milk Pudding) by Hina Gujral

Basundi Recipe is a traditional Gujarati milk pudding laced with the rich flavor of saffron and dry fruits. We are slowly and steadily creeping into the celebratory mood with all the Indian festivals lined up in the coming month. During the festive season we don’t mind to come out of our cocoon and share some light moments with the…

Curry Goat by Peter Brown

I was watching a cookery program and the presenter was speaking to an old West Indian man and were discussing various dishes. He mentioned Curry Goat (not Goat curry) was a famous West Indian dish. It got me curious so researched it . There are many recipes but this is easy and very tasty.

Gatte Ki Sabzi Recipe by Hina Gujral

Gatte Ki Sabzi has its roots in the land of warriors, Rajasthan, where it is a popular vegetarian main course item for every household. Gatte refers to steamed or fried gram flour dumplings cooked in the tantalizing curry of yogurt and gram flour.

How to Make Leftover Chicken Biryani by Hina Gujral

Who doesn’t love a good, delicious homemade Chicken Biryani for lunch? Such recipes are a great way to restate the leftovers from the previous day sitting in the fridge. So I’m super happy to be bringing this leftover chicken biryani recipe to you. From scratch, quick and easy, and loaded with bursting real biryani like character.

Almond Chicken Curry by Niyaprakash

Easy to prepare , less spicy and very delicious

Pistachio Kulfi by PreeOccupied

Busy festive days need ridiculously easy dessert recipes, you’d agree! I am sharing with you your Mom’s star recipe of Pistachio Kulfis. Yes, your Mom and my Mum all make it the same way back home in India.

Paneer Makhani - Cooking Without Onion And Garlic by Hina Gujral

Paneer Makhani in taste is very much similar to Butter Chicken with rich and creamy gravy slightly on a sweet side, this time while cooking Paneer Makhani I decided to give it a twist by not using onion and garlic, I feel we should keep on challenging ourselves than only mind can come up with new ideas, and if I would have not…

Chicken Curry Recipe, How to Make Indian Chicken Curry by Hina Gujral

Every family has it’s own Chicken Curry Recipe. So does mine. It is rustic, spicy, flavorsome and insanely delicious. After all, it is a family recipe. This everyday chicken curry and the holiday, precisely Sunday have some old connection. The two are meant for each other.

Hariyali Murgh Dum Biryani with Murghi ka Salan and Kachumber. by Chetana Suvarna Ganatra

Murgh/Chicken biryani....dum pukht style, is one the most famous blend of spices, meat and rice...a rich culinary tradition of Awadhi cuisine from the Dastarkhwan (the dining spread) of Nizams and from the city of nazaqaats and tehzeeb, Lucknow,…

Sewai Kheer / Vermicelli Pudding by Vidya

Sewai Kheer is quick yet delicious sweet dish. Try it any time, I am sure you will make it often when you want to eat some quick dessert :)

Hyderabadi Mirchi ka salan by Roha

Mirchi Ka Salan, A popular Hyderabadi curry recipe served as a side dish with Hyderabadi Briyani.

Chingri Maacher Kalia by PreeOccupied

Marathi Style Fish Curry by Padma Priya Manikam

This fish curry recipe was passed to me by mother in law. It is a method from Maharasthra a state in India that uses grated coconut as the main base. It is simple to make and best eaten the next day as the flavours absorb better (any left-over curries for the matter always tastes better the next day). I have modified the original…