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Pista Badam Kulfi by Hina GujralKulfi is a creamy, dense and rich frozen dessert from the Indian subcontinent, rightly called as the traditional Indian ice cream. This full-flavored dessert was introduced to India through royal feast of Mughal Era; there are also certain entries about Kulfi in the Mughal Emperor Akbar's Ain-i-Akbar. Since then Kulfi never failed to… |
1 vote
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Shahi Dal Recipe (Urad Dal Creamy Stew) by Hina GujralShahi 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… |
1 vote
8013 views
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Methi Brown Rice Pulao by Hina GujralMethi Brown Rice Pulao is an ideal combination of delicate flavors packed with nutritional benefits. Fresh fenugreek leaves sautéed with brown basmati rice and then cooked till aroma of the cooking rice fills up the kitchen with an inviting aroma. The pulao has a pungent hint of fenugreek, earthy aroma of spices and sour taste of… |
2 votes
4076 views
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Suji Ka Halwa (Indian Semolina Pudding) by Hina GujralSuji (Sooji) Ka Halwa is simple, uncomplicated Indian style semolina pudding, made with basic ingredients - semolina, sugar, and ghee. Regardless of these humble ingredients, the pudding tastes simply divine and provides a kind of comfort to the one's culinary senses. The process of making Suji Ka Halwa is quite straightforward,… |
1 vote
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Matar Ki Kachori Recipe (Peas Stuffed Fried Indian Bread) by Hina GujralMatar Ki Kachori, the puffed and stuffed fried Indian bread, the pastry on the outside is firm, and crisp while the viridescent filling inside is bursting with vibrant flavors. The round discs of dough packed with freshly stirred up peas filling, neatly rolled into perfect round with fingers like a skilled potter shaping the piece of… |
1 vote
2125 views
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Dahi Vada Recipe by Hina GujralDahi Vada is simply fried dumplings made of lentil swimming in the flavorful curd, embellished with sweet and spicy chutneys at last some spices sprinkled over it to complete the medley of flavors in a single bowl. If you travel in the Central India, there this particular dish is also known as Dahi Bhalla, do not get intimidated by… |
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2297 views
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Potato and Red Beans Chinese Stir Fry by Hina GujralPotato and Red Beans Chinese Stir Fry is an easy to make oriental inspired stir-fried appetizer, addition of red kidney beans provide a healthy dimension to this dish. During weekdays when house help takes a day off such easy to make appetizing dishes make my quick weeknight meal. This stir-fry is a one pot meal in itself, can be… |
1 vote
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Gobi (Cauliflower) Manchurian by Hina GujralGobi (Cauliflower) Manchurian another vegetarian variant of popular Indian-Chinese Chicken Manchurian, deep fried tender cauliflower florets stir fired in an array of oriental sauces to create an appetizing dish. Cauliflower is robbed off its monotony and clothed with a garment of thick batter, later graced with stir fry to assemble a… |
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2570 views
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Gujarati Khatta Dhokla by Hina GujralGujarati Khatta Dhokla is steamed rice and lentil fudge seasoned with curry leaves, mustard seeds with splash yellowish red of turmeric and red chili powder. Gujarati Farsans (Snacks) have unique persona each with distinguished cooking method, peculiar taste profile, appetizing presentation and low on calorie count. One such… |
1 vote
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Vegetable Manchurian with Fried Rice by Hina GujralVegetable Manchurian with Fried Rice is one congenial Indo-Chinese comfort food, when I say Indo-Chinese it refer to Indian version of Chinese dishes which are revamped over the years to suit the Indian palate. Manchurian which has always topped the menu cards of Indian Chinese serving restaurants, got it's name from Manchuria, which… |
1 vote
1958 views
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Khara Bhath (Vegetable Rava Upma) by Hina GujralKhara Bhath ... the savory semolina porridge is the staple breakfast and teatime delicacy of Karnataka also known as Rava Upma in other Southern regions. Semolina is roasted and cooked with colorful vegetables to get the thick flowing porridge, icing on the cake is conventional tempering of mustard seeds, curry leaves, bengal gram and… |
1 vote
1831 views
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Makki aur Aloo ka Paratha by Hina GujralMakki aur Aloo ka Paratha is an Indian flatbread made with maize flour and spicy potato dough, boiled potato is seasoned with various spices and then rubbed with maize flour to form smooth pliable dough to make Parathas. While the winter is slowly slipping from the seasonal calendar in Southern Indian it is still hard to resist not to… |
1 vote
1985 views
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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… |
1 vote
2132 views
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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. |
1 vote
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