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: 5-6. Preparation time: 10 minutes. Frying cauliflowers and potatoes time: 15-16 minutes. Frying masala time: 12-13 minutes. Cooking time: 6-7 minutes. Total time: 46 minutes. Some recipe is so popular that often it is cooked in every home in India, Pakistan and Nepal. It is prepared in many ways, yellowish in colour due to
Aaloo Gobhi (potato and cauliflower) curry Read More »
Servings: 4-5 Preparation time: 8-10 minutes. Frying time: 10-12 minutes. Cooking time: 6 minutes. Total time: 28 minutes. Last time when we went to India, my son bought sweet tasty jackfruit as he knows I love jackfruits. Although some people don’t like it; in their version ripen ones have odd odor anyway… As I was
Seeds of ripe Jackfruit Masala 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 »
