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February 2022

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Christmas is here almost and I wanted to make a very festive dish for you all. Atleast this will feature in my Christmas Dinner this year. Cranberry Kheema Biryani is going to be a great addition to your dinner table. No festivities can be complete without a Biryani, isnt it? And this Cranberry Kheema Biryani will make your Christmas or any celebration perfect. The tartness from dried cranberries, mixed with the minced meat and spices and rice filled my home with such great flavours while making this dish. I created this dish in collaboration with Tilda Basmati and I used Tilda Grand Extra long Basmati Rice which makes the perfect long grain Biryani. You can always use regular Basmati to make Biryani but this is extra long and each grain cooks seperate and can be enjoyed better. Tilda uses DNA fingerprinting to test their Basmati

Biryani is more than just a dish. It is an emotion that binds everyone across different religious belief. Biryani became a part of Indian food since the Persian influence and Mughal empire and has been known to be more Indian than Persian. There are several versions of Biryani across India made with all sorts of ingredients. Yesterday I made Shrimps Biryani and taught more than 300 people who joined live from around the world too. The word Biryani comes from the Persian word Birian which means frying the meat separately and then layer it with semi cooked rice. This is different than Pulao or Pilaf where the rice is cooked with the vegetables or meat. Often people confuse all rice dishes and try to get a shortcut by cooking it together. Shrimps Biryani is again a good variation to the original

Okra has a very special place in the Asian cuisine. Every Asian country has their version of cooking okra but ofcourse India has way too many of them. The one here is a very quick spiced stir fry version which goes really well with rotis or parathas or even with daal and rice. There are other versions of making Okra like in a mustard flavoured gravy or yoghurt flavored gravy to name few of them. But this recipe uses no onion or garlic thus qualifying for a Sattvik diet (Yogi Meal). The addition of peanuts make it crunchy and brings an interesting texture. Okra with crunchy peanuts Shengdana ghalun bhendi chi bhaji 500 g okra4 tbsp peanuts (unroasted)3 tbsp sunflower oil½ tsp black mustard seed6 curry leaves2 green rawit peppers (halved lengthwise)½ tsp turmeric powder1 tsp chili powder1½ tsp salt1 lime (quartered)½ tsp sugar1

For quite sometime I have been meaning to write my go-to chickpea curry (something that I cook quickly without much thought and yes can make it in my sleep too). I call it sometimes Bombay Chickpea curry too. The reason for calling this recipe Bombay chickpea curry has got nothing to its origin but rather the fact that I associate this curry with a lot of childhood memories growing up in Bombay now called Mumbai. I remember my maa making this for weeknight dinner meals with rice or rotis and I use to gulp it down with quick bites because I think her cooking has always been marvelous. You can choose to add a bunch of veggies like cauliflower, zucchini, broccoli, carrots and potatoes to the gravy if you are looking for something more filling for weeknight meal. Chana Masala (easy version) 500

Aloo Gobi is one of the most eaten vegan or vegetarian Indian dish often enjoyed with roti or naan at every Indian household. (Aloo = Potato & Gobhi = Cauliflower) Aloo Gobi Classic Indian side dish best enjoyed with roti and daal 5 tbsp sunflower oil½ tsp cumin seeds¼ tsp asafoetida1 onion (finely chopped)1 tbsp ginger-garlic paste2 green rawit peppers (halved lengthwise)½ tsp turmeric powder1-2 tsp salt100 g tomato paste1½ tsp coriander powder1 tsp chili powder1 tsp cumin powder500 g cauliflower (in florets)2 potatoes (cut into 4 x 4 cm cubes)2 tsp garam masala10 g coriander (coarsely chopped) Heat the oil in a frying pan over medium heat and fry the cumin seeds and asafoetida for 1 minute. Add the onion, ginger-garlic paste, green rawit peppers, turmeric powder and salt and saute for 5 minutes.Add the tomato paste, coriander powder, chili powder and cumin

Ik heb dit gerecht leren maken van mijn schoonmoeder, die me pas na drie jaar perfectioneren verzekerde dat ik in de vingers heb hoe je dit gerecht het allerbeste maakt. Bij de Aziatische winkel zijn twee soorten rijstvlokken verkrijgbaar, voor dit recept gebruikt je de grootste variant. Kanda Poha Ik heb ditgerecht leren maken van mijn schoonmoeder, die me pas na drie jaarperfectioneren verzekerde dat ik in de vingers heb hoe je dit gerecht hetallerbeste maakt. Bij de Aziatische winkel zijn twee soorten rijstvlokkenverkrijgbaar, voor dit recept gebruikt je de grootste variant. 250 g rijstvlokken (thick/medium poha)4 el zonnebloemolie4 el pinda’s (ongebrand)½ tl zwart mosterdzaad1 ui (fijngehakt)2 groene rawit-pepertjes (fijngehakt)8 kerrieblaadjes½ tl kurkumapoeder1 tl suiker1 tl zout1 citroen (de helft ervan in partjes)10 g koriander (grof gehakt)4 el Bombay mix (om te serveren) Was de rijstvlokken een minuut onder koud stromend water. Laat

Jackfruit the magical vegetable from tropical countries are the biggest blessing in form of nutrition. It is great source of iron, minerals and protein and yes the texture gives the feeling of eating meat. What more does one need? Fake, plant-based meat but from a real vegetable! Jackfruit or also known or Kathal in Hindi is heavily used in Indian cuisine. Avadhi style Kathal ke Kebab taste exactly like lamb kebabs but are 100% vegan and glutenfree. The recipe is a little complicated as raw jackfruit or the green jackfruit (kathal) aren’t the easiest vegetables to deal with. They have porcupiney structure and you need to be careful while taking their skin off. While chopping them massage oil between your palms to prevent them from staining and as soon as you remove the flesh, soak them in salted water to avoid

Indian Aubergine Fritters a.k.a. Beguni recipe is adapted from my mum’s kitchen and watching her make this dish all those years growing up. Maa, I hope you are proud of me today! 🙂 I will give you 3 reasons why you should totally make this dish: It is vegan including the dip and the sauce Crunchy and a super easy dish to be assembled You need a substitute to those fries made of potatoes, don’t you? Beguni Aubergine/Eggplant pakora ¼ tsp nigella seed¼ tsp baking soda½ tsp turmeric powder1 tsp salt½ tsp sugar4 tbsp chickpea flour200 ml sunflower oil1 aubergine (in slices of ½ cm) Mix the nigella seed, baking soda, turmeric powder, salt and sugar with the chickpea flour. Gradually add 60 milliliters of water and mix to a smooth, thick batter.Meanwhile, heat the oil in a frying pan over medium heat to 175°C.Roll