“Aaloo Chop” is a popular and beloved snack in many parts of India, especially in Bengal, Bihar, and Odisha. This delicious treat features a spiced mashed potato filling that is coated in a gram flour (besan) batter and deep-fried to golden perfection. Crispy on the outside and soft on the inside, Aaloo Chop is a […]
Aaloo (potato) chop Read More »
In Kudankulam, where it feels like summer throughout the year, finding ways to stay cool and hydrated is essential. With temperatures high year-round, such cooling and revitalising drinks become a staple in my home, offering both relief and nourishment in the sweltering heat. When I gave a demo of the Ash Gourd, Cucumber, and Coconut
Ash gourd juice (brain revitalizer) Read More »
“Sarson Ka Saag” is a North Indian dish, especially popular in the Punjab region. Made from mustard greens (sarson) cooked with a blend of spices, this hearty and flavourful dish is often enjoyed during the winter months. Sarson Ka Saag has a distinct, slightly bitter taste that is balanced with the addition of other greens
Sarso (mustard leaf) ka saag Read More »
Servings: 4 Preparation time: 10 minutes. Frying time: 9 minutes. Cooking time: 4 minutes. Total time: 23 minutes. “Stuffed Capsicum”, also known as “Bharwa Shimla Mirch”, is a delicious and versatile dish that is enjoyed across various regions of India. This dish features bell peppers (capsicums) that are hollowed out and filled with a flavourful
Bharwan shimla mirch (Stuffed Capsicum) Read More »
I often served “Suran ki Sabji in Curd Gravy” with Steamed Rice or Indian breads like Roti or Paratha, a flavourful and unique Indian dish made from elephant foot yam (suran) cooked in a tangy and spiced yogurt (curd) gravy. Ingredients: Suran: 250 gm Onion: 1 small Salt: 1 teaspoon Turmeric powder: half teaspoon Coriander
Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy Read More »
