Paneer-Stuffed Mirchi Ka Salan: A Comforting Curry Recipe
A rich, comforting curry with a gentle heat and a story behind it Some dishes surprise you twice — once
Category: Indian
Methi Malai Matar — Where Tradition Meets Modern Elegance
There’s something timeless about Methi Malai Matar. The gentle bitterness of fresh fenugreek, the sweetness of green peas, and the
Festive Diwali Desserts: A Sweet Blend of Tradition and Modernity
As the lights of Diwali begin to sparkle, the kitchen too starts glowing—with the scent of ghee, cardamom, and something
Celebrate Holi with Vibrant Dahi Vada
Holi, the festival of colors, is one of India’s most joyous and vibrant celebrations. It marks the arrival of spring,
Walnut and dates burfi with dark chocolate
India, a land of vibrant colors, diverse cultures, and rich traditions, shines even brighter during its festival seasons. Among the
Rose Falooda with saffron
Imagine the best Indian drink loaded with flavors and textures. Yes, I am talking about our Falooda. Falooda is made with various ingredients, including vermicelli noodles, milk, flavored syrup, ice cream, and toppings. Eid is the perfect excuse for some chilled Falooda. I am making the classic Falooda but have decided to skip the jelly.
Dahi vadas
What do you do with leftover vadas? I turned them into my favorite “Dahi vadas.” With festivities in full swing back home, people look for easy vegetarian recipes in some parts of India. Vadas are a massive hit in my family. I love serving them for breakfast with chutney, with tea, and at times in lunchboxes.
Palak paneer or Cottage cheese in spinach gravy
Palak or spinach gravy with paneer is a popular Indian dish. It is vegetarian and loved by all in the subcontinent. There are numerous versions of this dish with cottage cheese, chicken, and even potatoes or chickpeas. However, growing up on the cottage cheese version, I am kind of partial to it.
Chicken Haleem
Haleem is a rich lentil-based stew that has shredded meat and tastes unique. It is popular in parts of India, other Southeast Asian countries, and the Middle east. I tried it for the first time in the Uae. There was a Pakistani restaurant close to where we lived. Those days I was culinarily challenged, and my cooking skills were below average.
Anda/Egg pav bhaji
I adore the texture of pav bhaji. It’s curry-like and silky with the occasional chunks of potato. Boiled eggs mashed and chopped into the curry, take it a notch higher in terms of taste.
Magic Ingredient 