Navratri parshad-Halwa, Poori and Kala Chana is the typical parshad made on Ashtami/Navami day after praying to goddess Durga for 7/8 days. Navratri is the story of the fight between Durga and the demons and the eventual victory of good … Continued
Paneer made without onion and garlic is an easy and tasty addition to our Navratri/Vrat recipes. Usually we always think of Potatoes, Sabudana,Kuttu flour(buckwheat) and Singhare ka atta(chestnut flour) when we think of fasting, but they are all so high … Continued
Yummy,healthy veg sandwich in which the large Portobello Mushroom takes the place of a patty. The simple marinade of Balsamic vinegar and garlic and onion powder gives a very clean,fresh flavor to the mushroom without overpowering it with too many … Continued
Use the bright hues of Beet,Spinach and Turmeric to provide the color in these eye catching puris. Plus the added benefit of eating a whole serving of vegetables! I wanted to make something colorful for Holi and what represents Holi … Continued
Healthy dosa is a possibility when we substitute brown rice with white rice without ANY difference in look, taste,crispness or flavor! The Brown Rice dosa combines the taste and yumminess that we all love about crisp dosas with the benefits of … Continued
Its cleaned, precut, easy to cook, gets cooked in a jiffy and is always in season! Yes, I am talking about frozen Bhindi/okra/ladiesfinger. We love bhindi in our family, but its not always in season, so what do you do … Continued
A very popular one pot meal made in most punjabi homes, combines protein and carbohydrates along with basic whole spices to give a very unique pulao. Best part is its so easy to put together as there are no onions … Continued
Bedmi Puri/ Instant dal Puri without soaking and grinding Dal–Crispy dal ki puris can be made without soaking and grinding dal! This is an old family recipe and was made by my eldest taiji. Since then I make it on … Continued
Kadhi, a combination of seasoned sour yogurt and gramflour, has probably as many variations as the states in India. It varies in thickness, color, seasoning, some put vegetables like the sindhis, while some just make a tomato kadhi. No matter … Continued
A popular dal in punjabi households, made real simple by adding the tarka to the raw dal before cooking it all in a pressure cooker. You can of course boil/cook the dal first and then add the tarka/vaghar on top. … Continued