Our guest post series continues, with the talented Indian food blogger Binjal Pandya from Binjal’s Veg Kitchen! I have long been a fan of Binjal’s great recipes and beautiful photos. And I must say she is among those bloggers who define new artistic perspective of the conventional Indian cuisine with their photographs. While I was compiling the list of guest bloggers for the year 2017 she was the first one to make it to the list. I regularly find myself getting inspired by lots and lots of her recipes, so I know that you’ll enjoy this one! Even more than that, I just completely love being able to call Binjal a friend. And don’t miss out our collection of guest posts on Pinterest.
Paratha adds great variety to our everyday breakfast menu. Stuffed, flavored, layered, may it come in any shape or size, we just love to devour them for breakfast. Though nowadays, cautiously I am making an attempt to keep my favorite Paratha Recipes, as healthy as possible. As you will notice below in the recipe of Spring Onion and Paneer Paratha we have used Multigrain flour for the dough, tried using minimal oil to cook the paratha and used basic seasoning. If you really want to get indulgent with your Parathas, serve them with a dollop of butter. These Spring Onion and Paneer Paratha are easy to make and so much promising on taste and texture.
The regular Aloo Paratha is too dull for me. That is the reason I am always looking ways to combine aloo stuffing with some additional flavors to create a wholesome flatbread. Sometimes, back we shared the Makki and Aloo Ka Paratha. This time, it is Aloo Methi Paratha. Packed with excitement; that describes the Aloo Methi Parathas best of all! The mashed potato mixture is tucked inside the flavorsome fenugreek-laced dough and rolled out to make pillowy parathas. Who could say no to them? Served with simple raita, freshly churned white butter and aam ka achaar, these Methi Parathas are one of our favorite winter breakfast. Almost, a weekly ritual all over the season, till the family had enough of them.
Meethi Poori Recipe is an ode to all those simple joys of festive celebrations in a small town, where I grew up. In those days, no fancy desserts, puddings or store bought confectionary would frame our Diwali. Instead, it was the simple, homemade sweet dishes prepared by the mom and the aunts that enticed our taste buds and sweet tooth cravings. Recipes like Meethi Poori, Sooji Ka Halwa, Gajar Halwa or Gujia are very close to my heart and evoke a strong nostalgia whenever I cook them. These are the dishes that remind me of cheerful and best Diwali’s celebrated at my ancestral home with the loved ones. No elaborate feasts or royal buffets could compete with these festive comfort foods. Meethi Poori is a cross between mawa kachori and the regular Poori. It has the taste similar to that of a rich Rajasthani Mawa Kachori while the crispness and flakiness of a perfect Poori.
What is a cold-pressed juice? Cold-pressed juice is nothing but the regular juice extracted in a most healthy and organic manner without damaging the nutrient value of the juice. It is a slow and gentle method to extract juice from your favorite fruit or the vegetable. How a cold-pressed juice better than the convention one? The regular juices are extracted using a high speed spinning juicer or grinder which generates excess heat. The heat reduces the potency and breaks down essential nutrients and fibres of the fruit/vegetable. Hence, there is minimal retention of fibres and nutrients in the conventional juices. I have recently discovered my love for cold-pressed juices, all thanks to Kent Cold Pressed Juicer.
Missa Paratha is one our favorite Punjabi Recipes. Why? Because it takes less than 30 minutes to make these Parathas. I mean that literally this a real simple, time saving and easy to remember Missa Paratha Recipe. I, as a cook, turn to this recipe for a quick weekday breakfast, hastily packed lunch box meal or a fulfilling dinner. With Missa Paratha dough sitting in the fridge, you can make the Paratha during any given hour of the day.
Right now we are in the early March and yet the time has come to brew perfect iced coffee at home. The winter this year was gentle, not too many cold days and that means a harsh summer is waiting ahead. And to sail through the midsummer, I need homemade iced coffee. As much during winters, hot cup of cappuccino warm up my senses, similarly iced coffee keep me sane throughout summers. Whether piping hot or iced cold, we are sipping this dark, aromatic, energizing liquid year around. Many ambush the idea of serving coffee brew ice-cold. For them, cold coffee always has to be thick, sugar laced, creamy summer thirst quencher. There is nothing wrong in that cold coffee. Most places out of India, milk is not an additive to coffee, or for that matter even tea. Coffee with ice-cream and milk is often classified as a milkshake. We like to adore and appreciate coffee in it’s purest form. The aroma of fresh beans filling the morning air, that gurgling sound of the coffee filter in the quiet kitchen and finally you proudly drinking homemade brewed coffee with the breakfast. Nothing like it!
Kumaoni Vada or Bada, as we Kumaoni pronounce it, is a crispy, flavorsome, gluten free split black urad dal fritter. Traditionally, the soaked split urad dal is ground in a stone mortar and pestle to get the fine paste for the vada. Then whisked manually till it is light and airy, perfect to make vada. Seasoned with plenty of fresh coriander, green chili, turmeric, red chili and a generous amount of asafoetida to get the sought after taste of the vada. Many might argue that Kumaoni Bada is no different from Medu Vada or for saying any other Vada Recipe. And they are not totally wrong when comparing the two recipes, as the process of making is almost similar. Also, the medieval period saw an influx of high-caste migrants into the Himalayan foothills from Gujarat, Karnataka, Maharashtra, Rajasthan, Bengal and other parts of India. Each brought with them a treasure of food heritage from their native region. With time, all these distinctive food cultures blended with the local Kumaoni cuisine. Hence, you could find traces of other regional cuisines in the Kumaoni Cuisine.