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.
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.
Arhar Ki Dal is an everyday comfort food to which most us are hooked. Arhar Dal Fry is one lentil curry which without fail accompanies steamed rice or garam garam phulkas for lunch in most of the Indian households. My love affair with this humble lentil curry started at an early age. Anyone who is familiar with the Kumaoni food culture would understand my fondness for this dal. In most of the Kumaoni households, the lunch menu often consists of dal-bhaat (lentil-rice) and when we say dal, by default, we are referring to arhar ki dal. There is an unsaid, soul-satiating comfort in mopping up the piping hot arhar dal fry with steamed rice (bhaat) that too sans using any cutlery. And till date arhar ki dal with rice remains my favorite comfort food, no second thought about it.
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.
Have you ever had Dahi Lauki? It is bottle gourd cooked in a subtle yogurt based sauce without any onion or garlic. It kind of works like a healing, comforting food that you crave for, after an array of food indulgences. You can dip hot Chapati into this Dahiwali Lauki, relish it with steamed rice or if you are too tired to make any sides, then enjoy a bowl full of it just like that. So delicious and satisfying in its simplicity. I like to make it on days when somebody in the family is in need of a wholesome and light meal, the kitchen help is on leave or on occasions when we come back home from a party empty stomach. Dahi Lauki is one such curry which has rescued me on many such gray days. This is a minimal effort curry but high impact sort of affair that fits just right for summer suppers.
Mint and Pomegranate Raita is a delicious combination of mint, coriander, and pomegranate pearls. The freshness of mint and coriander definitely make this raita a summer favorite packed with the goodness of pomegranate. The red in those pomegranates just make me feel bright and energized. Loaded with pomegranate pearls, mint, coriander, yogurt, green chilies, garlic and spices, it is my favorite raita I’ve made ever.
Farm Fresh Pasta Salad Recipe is a twist to ordinary pasta with the flavorsome salad seasoning by On1y. As the name suggests Farm Fresh Pasta Salad is loaded with fresh bursting flavors. The variety of greens and herbs added in this salad make it a good choice for a light summer lunch. The homemade lemon vinaigrette dressing for the salad gives the desired citrus note to the salad. Pack it in the office lunch box or enjoy it before dinner, Farm Fresh Pasta Salad is refreshing in taste either ways. Sometimes even your lunch box also needs a change from the regular everyday meal. And in such case, recipes like Pasta Salad are a pleasant change to break the monotony of same old lunch box menu. At home, salads are served as a hearty meal. I can’t imagine eating anything else – it’s got to be light, fresh and tasty in these hot summer days. Few simple ingredients like cherry tomato and cucumber dressed with a citrusy dressing along with a smattering of On1y’s plethora of herbs and spice seasoning is surely a delectable combination.