Petha Vadi is a sweet and spicy North Indian style Sabzi which can be served with Roti/Chapati. The texture of this dish is like a Bharta i.e soft and mushy and is basically Pumpkin and Punjabi vadi cooked with onion tomato and dry Indian spices. For those who are new to the concept of Vadi (or Wadiyan), these are ground and spiced lentils shaped in rounds/dumplings and then sun-dried for long preservation. Wadiyan can be made at home but are also available at most grocery stores. Pumkin when cooked is sweet and soft while the Vadi is spicy and hard/crunchy so the combination together is just perfect.
Wednesday, October 15, 2014
Thursday, October 9, 2014
Ghee also known as Indian clarified butter is the most commonly used fat in Indian cooking. From stir frying veggies to deep frying (due to high smoking point) to serving/smearing/topping food to enhance taste to making sweets for all occasions, this fat is the preferred choice. It has a sweet aroma and nutty flavor which both are very addictive. Saturated Fats are considered unhealthy for you exception being Ghee which has been proven as one of the most beneficial fats to be used in the kitchen. Few of its benefits are: Its known to be great source for energy and Vitamin D, helps digestion and strengthens the immune system. It has a great shelf life and thus can last up to couple of years (known for 100 years too) at room temperature without any refrigeration. Although known as clarified butter its actually just a form of it and the two are different.
Wednesday, October 1, 2014
Vegetable Kofta Curry is an exotic Indian gravy dish that comprises of two parts Kofta and the curry. The Kofta's which are basically balls made out of minced veggies and spices that are deep/shallow fried and then added to a tangy,creamy and spicy onion tomato base curry. The Kofta's on their own too are very delicious and addictive and can be served as appetizers or snacks with some Green Chutney or Tomato Ketchup. This dish can be served with Rice or any Indian flatbread like Roti/Naan/Chapati etc.
Tuesday, September 23, 2014
Tomato Chutney is a tangy and spicy condiment that can be served as a side dish with Idli/Dosa or can be used as a spread for sandwiches and wraps. Its a very simple one pot recipe where you cook the tomatoes, garlic and spices till the they are cooked and then grind the whole mixture to get a smooth paste. I like to add some tamarind pulp to make this chutney even more tangy and spice it up with some red chilli powder. Easy to make and store, this chutney can stay good in an airtight container for days in the refrigerator. I initially tried this chutney with the Whole Wheat Dosa and have ever since loved this combination. Give it a try if you haven't already.
Tuesday, September 16, 2014
Tuesday, September 9, 2014
Cabbage Potato and Green Peas Stir Fry Or Kobichi Bhaji as its called in Marathi is a simple dry curry/sabji from the Maharashtrian cuisine that can be served with hot Phulka/chapati. Its a non onion-garlic one involving stir-fry of the main ingredients i.e. cabbage, potato and green peas flavored with very few ingredients like curry leaves, coriander leaves, turmeric powder and green chillies (for spice). Ever since I was a kid, I have seen my mom and granny make this recipe and now its one of the favorite Indian side dishes in my home.