This delicious Matar Mushroom Masala recipe is easy to make, naturally gluten-free, and full of the most gratifying curry flavors that are sure to warm you up. One of my favorite meals of the week? This quick, easy, and oh-so-comforting Matar Mushroom Curry. Serve it with chapati or jeera rice, either way, it tastes super good. So if you’re looking for a fancy and comforting meal to share with some important people in your life this week, this delicious Matar Mushroom Masala Curry could be your favorite pick. It does not require a list of lavish ingredients. The trick to getting it right is in perfectly and patiently sauteeing the masala. If you are seeking a restaurant like Matar Mushroom Curry then at each step fry the masala till it starts leaving the sides of the pan. That is the only not-so-secret trick to make a classic curry.
Mulligatawny Soup is an English soup recipe with origins in Indian cuisine. To be more precise the roots of its origin are in the Anglo-Indian Cuisine developed during the British Raj in India. The name originates from the Tamil words millagai/milagu and thanni and can be translated as “pepper water”. Many relate Mulligatawny Soup with the pepper rasam recipe as well. Both have quite a few similarities as well. But Mulligatawny Soup is thick in texture and is much more than just a soup. It can be happily placed in the category of one-pot meal bowls. It has lentil, rice, plenty of vegetables, coconut milk and herbs. All that required making hearty, fulfilling and comforting one bowl dish.
Pahadi Lai Ki Sabzi is the simple stir-fry of a local variety of mustard greens. This particular variety of mustard greens has a sharp, saline taste to it with the shades of red on the leaves. The color of leaves is not entirely red so I am afraid if we can categorize them as red mustard leaves. These leaves have a peculiar mustard oil like aroma to them. In the local Kumaoni dialect, we call this variety of mustard greens Lai. Its is usually available throughout the winter season. And we surely miss relishing it while the rest of the year. But few things taste best in a particular season like Sarson Ka Saag. Lai Ki Sabzi has an uncomplicated demeanor. So easy to prepare yet full of fresh flavors.
Meethe Chawal or the sweet pulao is considered one of the most auspicious dishes in Punjabi Cuisine. Desserts made with rice are popular in Punjabi to name few – Kheer, Phirni and this unusual version of savory rice is a specialty prepared on certain festive occasions. Considered a good omen, to combine yellow rice with sugar and serve it as a sacred offering to the deity of the family. Enriched with the aroma and color of saffron and cardamom, this sweet pulao is the fitting end to a conventional Punjabi meal. The earthy taste of whole spices and the sweetness of saffron make this sweet pulao a perfect melody of flavors. Don’t forget to garnish Meethe Chawal with a generous amount of almonds and pistachios before serving.
Looking for every day packed lunch ideas for work? We have got you covered with these 16 Best Packed Lunch Ideas. These tiffin ideas for adults are far from boring and packed with flavors from all over the world. The start of a new year is a great time for changing up our old routines. This year break away the monotony of packed meals and try something unconventional. After all, packed lunch is the most substantial meal of a busy working day. And one cannot lead a healthy life surviving on a tasteless, greasy, unhealthy food of the office cafeteria. Believe me, after a week of takeaway food at the office, you’ll start thinking ideas for your lunch box. These 16 Best Packed Lunch Ideas for Work are simple, easy to follow and super delicious.
Have you ever tried Khas Khas Doodh? It is a golden winter bliss prepared with white poppy seed, almonds, and milk. It is an incredible source of heat and energy for the cold winter nights and I’ve been drinking this stuff almost every alternate day from past few weeks. In the Punjabi dialect, they call it Khus – khaas. The Khas Khas wala doodh is typically made with milk, a handful of warming spices (cardamom, turmeric), sugar, and of course the poppy seed and almond paste. Turmeric is my addition to the recipe. After all, it is such a sort after ingredient these days. Khas – Khas Doodh is quite tasty, distinctly warm, earthy with slight notes of sweetness. Interested?? I totally think you should try the recipe.
Adrak-Lehsun Ki Sabzi is one of the best gluten-free curry recipes we have come across. If you are somehow connected to a Punjabi household, then there this curry is known as Chitt (Ch-itt). It is no ordinary curry. I’m talking about the kind of curry that hits the perfect score when it comes to – easy cooking, minimal ingredients, soul comforting and robust flavors. We usually crave for chitt on a cold winter evening to dip Phulkas for dinner. There is not one single thing I don’t love about this type of simple, everyday curries. They are nutritious, quick, simple and comfort food to the max. I think there is no reason to not try this Adrak-Lehsun Ki Sabzi at home.
Today’s post is extra special as it features not only a cookie recipe but my all-time favorite Cake Rusk Recipe. I loved Cake Rusk from the time immemorial but I’ve always shied away from trying them at home. I assumed process to be too complicated and tiresome for my liking. But it is just the opposite! It is so simple to follow, fun and produces delicious, perfectly firm, bright golden cake rusk. The cake rusk prepared using this recipe are not too sweet either and have the subtle aroma of cardamom used in the batter, completely addictive. These cake rusk remind me of the childhood in a small town, where the local bakeries use to sell them. And this economic bake without fail accompanied my morning glass of milk during all those schooling years.