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North Indian Recipes

Karela Masala (Bittergourd Masala)

There was a time when I would flatly refuse to taste a bitter gourd dish. What changed that? Let me take you back to those days, when our marriage was a year old. J got …

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Murg Musallam

After a couple of futile attempts at making a fabulous Murg Musallam, I had almost given up the idea of attempting again. The other day I had bought a whole chicken. While scouring through recipes, …

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Punjabi Chole/Chana- Version 2

When it comes to Chole preparations, my all-time favourite is the Pindi Chole. However, this time, I thought of trying a new preparation. A Punjabi Chole recipe from Sailu’s food has been on my to-do …

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Bhatura/Bhatoora/Batura

I Love the Chole- Bhatura combination, whereas it’s just the opposite for J. Hence I always prepare it when he’s away, travelling 🙂 The combination of Bhatura with Pindi Chole, sprinkled with chopped onions is my all-time favourite…yummmmm..I’m already drooling. I have always been following the recipe from my favourite cook book by Jiggs Kalra. Though the dough can be prepared well in advance, it’s better to fry the Bhatura just before serving.

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Tandoori Chicken

Tandoori Chicken needs no introduction. Here’s my way of making Tandoori Chicken. I used only chicken thighs for this dish. If you wish, you could use a whole chicken. As mentioned, the use of artificial colour is optional. I chose not to add colour.

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Guncha-O-Bahar (Cauliflower in an almond based gravy)

Awadhi cuisine is famous for its richness in its ingredients. Guncha-O-Bahar is a dish comprising of cauliflower dum-cooked in a rich gravy. I found this recipe in the Jiggs Kalra collection of recipes. I was not sure if my boys would like it, but decided to give it a try. Surprisingly, they both liked it. I halved the quantity of the cauliflower used in the original recipe. However, I followed the measurement in the original recipe for the gravy.

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Paneer Bhurji (Scrambled Cottage Cheese)

Paneer bhurji is a dish that can be whipped up in a jiffy. This goes well with any Indian bread.

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Laal Maans- A fiery Rajasthani Lamb Curry

Laal Maans is an authentic Rajasthani meat dish. The literal translation of “Laal Maans” is Red Meat. Traditionally, this lamb dish is prepared with red chillies and curd. However, the recipe I followed, doesn’t use curd. Instead it calls for Kachri powder, which is the powdered form of wild cucumbe

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Drumstick Leaves Thepla

Getting one’s kids to eat veggies seem to be a challenge for some mothers. I too happen to be in that category. I had bought drumstick leaves a couple of days back. The idea was to make Thoran…but then I realised that D may not have it. That’s when the idea of Thepla popped in my head. A great way

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Strawberry Shrikand

Shrikand is a popular Gujarati Dessert made of yoghurt. The most common flavour one can find, is made with saffron and cardamom. Gujaratis have Shrikhand with pooris as well. I had some strawberries which needed to to used up asap. The first thing that crossed my mind was Shrikhand. Decided to give

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Shahi Mushroom

Wish you a very Happy and Prosperous New Year !! The last couple of weeks was hectic for me. Guests at home, trip to home town, functions, class reunion, get together….the list goes on…Despite having a hectic schedule, I have to admit, I enjoyed every single moment. Now that I am back in my nest

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Samosa

I am sure most of you readers must be familiar with Samosa. For those who aren’t aware, it is a pastry with savoury filling, which is either fried or baked. The most popular filling is a mixture of potatoes. However you could even prepare a non vegetarian filling as well. You could use wheat flour i

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Pyaaz ki Kachori (Kachori with Onion filling)

I was introduced to Kachori for the first time during our stay in Kota, Rajasthan. The most common sight while driving through the city is that of Kachoris being sold like hot cakes at any time of the day. One can find a lot of variations in the filling, my favourite being Pyaaj/Onion filling. I mad

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Dal Makhani -Restaurant Style

At least some of you may relate to the story when I say I always wanted to prepare Dal Makhani, the restaurant style. I have lost count of the variations of recipes I tried. Nothing came close to what I tasted in restaurants. I had given up all hopes of making it at home when I chanced upon an artic

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Haryali Murg (Green Chicken)

One of the aspects I like about the community we live in is it’s Cafe. Be it one of those days when I am unwell or that day when unexpected guests knock at the door, all I have to do is just make a call. Isn’t that such a blessing ? D seems to be particularly fond of their Hyderabadi Chicken and alw

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Dum Paneer Kali Mirch (Peppery Cottage Cheese Gravy)

This is a recipe for those Paneer lovers, looking for a variety.

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Kolmi No Patio- Parsi Style Prawn Curry

The other day, I was flipping through the book by Jiggs Kalra, looking for some Prawn recipe. I was intrigued by the name Kolmi No Patio, a Parsi prawn dish, which is a blend of tangy, sweet and spicy flavours. Somehow I felt that I need to look for more recipes on the net and found something I felt

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Kulchas

Kulchas Recipe by Mareena Jerrish

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