Elevating Culinary Artistry
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.
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.
Winter is all about food that makes you feel cozy and nostalgic. Paneer bhurji with chapattis or Indian bread is one such dish. Fresh homegrown tomatoes and peas with cottage cheese can lead to quite a few possibilities. However, scrambled cottage cheese or paneer bhurji makes its way to the favorite spot
Pedas made with milk and jaggery are an attempt to recreate an old memory.
Methi or fenugreek leaves are something I look forward to every winter. The bitterness from these leaves makes them more tempting.
Paneer is Indian cottage cheese, which is mildly salty and has a lovely texture. Paneer and potatoes come together as a great base
Gajar ka halwa or carrot fudge is a winter delight. Its made with carrots, ghee (clarified butter), milk, sugar, and nuts. Nothing fancy, and I love it.
Mango saffron and pistachios ladoos to brighten up your Diwali. Yes, it almost sounds like ice cream or kulfi. This one combination of flavors is my favorite in desserts.
Dates and pistachios stuffed ladoos for those special occasions. Ladoos are Indian truffles usually made with chickpea flour, coconut, flour or semolina and are prepared on unique occasions/festivals
It’s been so long since I last posted any recipe inspired from Assamese cuisine. Whenever I think of Assamese food,
