Servings: 2. Preparation time: 10 minutes. Cooking time: 15 minutes. Total time: 25 minutes. “Gajar-Matar (Carrot and Peas masala)” is an exotic Punjabi delicacy pairs beautifully with Tawa Roti, Dost Paratha or with any meal. I often prepare this recipe as weeknight dinner in the winter; because red carrot, which is easily available in winter, is […]
Gajar-Matar (Carrot and Peas masala) Read More »
Servings: 5-6 Preparation time: 10 minutes. Cooking time: 20-22 minutes. Total time: 32 minutes. Bitter gourd is very common and popular vegetable not only Indian continent but now in Japan too. It is called (Gōya, ゴーヤ) in Japanese; history says that earlier it was super food of Okinawa region only, but now it is considered
Karela do pyaza (Bitter gourd do pyaza) Read More »
Servings: 4 Preparation time: 6-8 minutes. Frying time: 10-12 minutes. Serving time: 1 minutes. Total time: 21 minutes. ‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like Steamed Rice and Dal/Kadhi.
Arabi Took/Taro Root Dry (Colocasia Dry) Read More »
Servings: 4 Preparation time: 6-8 minutes. Cooking time: 12-13 minutes. Total time: 21 minutes. It was the day of ‘Farmers and Kids’. The festival featured interactive events around the theme of agriculture and gastronomy. The Hibiya Park in Tokyo was so lively, enthusiastic children of different age group interacting with very knowledgeable and polite farmers.
Shalazam Bhujia (Turnip dry with green leaf) Read More »
Servings: 5-6 Soaking time: 5-6 hours. Preparation time: 8-10 minutes. Cooking time: 9-10 minutes. Total time: 20 minutes. I was very happy and fascinated to see the ‘pui saag in Hindi or Tsuru-Murasaki’ in Japanese at peacock store near our house in Minato-ku, Tokyo Japan; a leafy vegetable often eaten in salad, tempura, light steamed
Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas) Read More »
