Egg Kothu Parotta recipe is the best way to use up leftover rotis or parathas, with the heartiness of sauteed vegetables and scrambled eggs. Most Indians kitchens are very resourceful when it comes to refurbishing… [Continue Reading]
Ridge gourd (turai in Hindi, beerakaya in Telugu, peerkangai in Tamil, heerekayi in Kannada) is also known as luffa in English. It is not as popular outside of Indian cooking. In India, it is used… [Continue Reading]
Bengali Khichuri | Bhaja Muger Dal Khichuri | Bhoger Khichuri Driving back home from a meeting at 2 pm, I saw the skies go through a Dr. Jekyll to Mr. Hyde transformation. Bright and sunny… [Continue Reading]
Gongura Pappu is an Andhra style dal cooked with local greens – gongura leaves. The end result is a sour and spicy dal that is perfect with steamed rice. The first time I tasted gongura… [Continue Reading]
Methi Dal is a simple dish of yellow lentils (tur dal) and fresh methi (fenugreek leaves), gently spiced with fresh ginger, garlic and garam masala powder. A bowl of methi dal with steaming hot rice… [Continue Reading]
A festive tea cake with flavours of saffron and kewra (screwpine) – goes wonderfully with a cup of coffee and tea. No eggs used.
This quick and easy recipe for Burfi made using milk powder uses 4 ingredients and takes 20 minutes! Tinged pink with beet juice, they make pretty homemade gifts.
This Persian inspired Saffron Rice studded with lightly sautéed dried fruits and nuts is a showstopper of a dish, perfect for any festive occasion.
This Kesar Badam Kheer with pumpkin is my Mum’s super hit recipe. It is creamy and thick, with the flavour of saffron lingering on your tastebuds making you crave for more!