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.
Mooli Ki Kadhi is one of the best summer curry recipes. It is light on the stomach, big on flavors and requires your minimal time near the stove. Yes, we are already thinking of gloomy summer days ahead. And started working on summer recipes such as Mooli Ki Kadhi. For a day, give a miss to your regular Kadhi and try this version. It has the unique pungent flavor of radish plus it is 100% gluten and onion/garlic free. In our Kumaoni dialect, we call it Mooli Ki Jholi. In our everyday conversation, we commonly use the term jholi for kadhi. And the consistency of Kumaoni jholi is on a thinner side like a shorba or jhol. Perfect to mop steamed rice with it using your fingers.
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.
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.
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.