This recipe is my favourite and most importantly, a show stopper. Whenever my family’s meal lacks the usual lustre, I make this and nobody cares how many vegetables I have managed to sneak in through other dishes. They are busy trying to find out how many more wings they can have.
The rainy season, at its peak, brings down the temperature in the otherwise very hot Mumbai and the residents demand something piping hot to eat. The fitness freaks can swear by this recipe. It is high in protein with the power of minerals from the carrots and calcium from the milk.
Holidays are almost over and if you’ve fallen short of new recipes, this is the one.
It is not necessary that you put in all the ingredients that I used in this recipe. For non vegetarians the choices are unlimited, vegetarians can make this by just avoiding sausages. I put veggies and soya chunks to make it a complete meal. This can be made ahead and children at home can have it when they feel hungry.
The humble meatball is a versatile dish and has its variety worldwide. Some say it came from Persia, but since it is found in almost all cuisines, its origin is debatable. Basic spices and aromatics remain the same everywhere, a few ingredients vary though, depending on the local produce and geography. It can be made from any type of meat but, I have used chicken mince in this recipe. You can use mutton or lamb instead but the cooking time has to be increased depending on the meat. This is my favourite recipe and this evolved over years under my experimentation, failure and success. Its simplicity and taste and its ability to satiate from one person to a crowd makes this recipe very close to my heart. Earlier I used to coat the meatballs in egg and then in bread crumbs and then fry them. You can try it that way but, the healthier version is dearer to me.
This is my idea of an ideal weekend lunch during summer. Black rice, which was also known as forbidden rice, has won the hearts of a whole lot of rice eating population because of its nutitional value. This rice is native to China.
According to legend, black rice was thought to be so rare, delicious and nutritious, that it could only be eaten by emperors. While this rice is now being brought to the masses around the world, its nutritional content has still remained high. It provides a satisfying nutty flavor, making it a great addition to a number of different dishes.
It usually takes a bit longer to be completely cooked than traditional white or even wild rice. Due to its high fibre content it keeps you feeling full for a longer period of time, making it a favourite for weight watchers. This recipe combines the health benefits of rice, fruits, veggies and healthy oil . I usually make it on saturdays for lunch because everyone is at home and I want to feed then something really healthy.
My version of dahi wada can be had guilt free as it does not involve frying and cooks on stove top in a paniyaram pan.
This is one of the best street foods of India and has managed to weave the entire country in one string. It is known in various regions of India by varying names like phuchka, golgappa and paani puri.A little preparation beforehand is required for the ultimate pleasure. I would divide this into four sections as per the ingredients and preparation.Some like it sweet, some sweet and sour and some like me, love this simply hot and sour.
This is my way of a much required weekend cleansing of my own and my family’s system. It is a very simple, easy and a no fuss drink.
This is a recipe for times when you want to keep your meal light and simple. The broth we get while cooking serves as an excellent combination of soup with the kabab, keeping the meal protein packed and tasty. The kababs can be made ahead of time and kept in the fridge and can be shallow fried and served whenever you want. As for the soup, just strain and pour it in a soup bowl and serve hot. The kabab is best made using boneless chicken thighs because breast boneless tend to become fibrous at times and also the bengal gram or chana dal and thighs take almost equal time to cook.
I have no words to describe this ultimate evening Bengali snack.It is very light with a wide array of nutrients and is completely subject to your imagination and liking, no wonder the Queen of England loves it too. The only principle you have to strictly adhere to, is to not add anything that makes the rice puffs go soggy. Its not required that you add all the ingredients that I have added. A little here and there is okay. Continue reading “Jhaal Muri(Hot and Spicy Puffed Rice)”