Being north -Indian if I say that Paneer paratha is something new, it will be utter lie. Paneer paratha is one of the many popular paratha varieties from punjab region of India. It is served in most restaurants as well as punjabi dhabas (road side eateries). In most of punjabi (and north Indian) households paratha is often part of one or other meal.
About 2 years ago I posted recipe for bruschetta con funghi, one of pizza express delicacies. Inspired by same, I had tried bruschetta bread with toppings of mushroom and cheese, and I made this again one of those “ready in minutes” starter. This “cheesy mushroom bruschetta” is really simple to make and you can certainly earn brownie points from your guests, as it tastes simply superb! Thanks to the crunchy crust and cheesy topping, it tastes like mine pizza.
Non-vegetarian food in India (or Indian Cuisine) is incomplete with out Biryani. Biryani can be from Awadh, Hyderabad, or Delhi, and based on its location, there would be somewhat variations. I have seen biryani served in normal Indian takeaways or restaurants in UK, and I won’t call it biryani, its just pieces of chicken/ lamb/ prawn tossed in rice and some curry added on top. To explore the true taste, you need to go to the roots and discover real meaning of biryani where rice is cooked in layers of meat, along with spices on a low heat by sealing the lid, that’s what I call “Dum Biryani”.
Rabdi (रबड़ी) or Rabri is a popular north Indian dessert made out of milk. It does not require a long list of ingredients to make Rabri, but it simply tastes divine and out of this world. I have sweet memories of this sweet, as its one of my favourite sweet. I have grown seeing my mum make rabdi at home numerous times, and this was one popular dessert at our home anytime a guest used to come for a meal.
Recently I was away from home visiting India and whilst I was away my husband decided to cook something that he loves…i.e. Chicken. So this recipe is his and comes from him. He loves chettinad chicken, but he decided to try out something similar, yet different and made this South Indian style dry chicken.
“Dal Bukhara” ( दाल बुखारा ) is a velvety smooth slow cooked black lentil simmered in a tomato based gravy. The world famous Bukhara restaurant of ITC Maurya in Delhi serves the best dal Bukhara. Their Dal Bukhara is just ultimate. I had always fancied trying this at ITC Bukhara (from where this dal originated) ever since I learnt about this dal and I got a chance to try this dal in my recent trip to india.