I am a huge fan of stuffed mushrooms. I don’t remember when did I first had this, but I find this as one of dish which acts great starter or even a meal. As the name itself suggests, the main ingredient here is edible mushrooms. These mushrooms are then stuffed with filling (something that you like, and works as good combination with mushrooms), and subsequently baked. These mushrooms are ideally best served hot, but if you fancy eating at room temperature or cold, enjoy the flavour. In this step by step Stuffed Mushroom recipe of mine, I have used Chickpea as filling and is perfect for vegetarians. This is my fusion of India meeting East. This recipe comes very handy when you want to try out something offbeat unlike Samosa, Aalo Tikki Chaat, or bread rolls.
Bedmi Puri once known only in Agra, Mathura and Aligarh area of India is now much more popular and can be found in larger northern part of India. Bedmi Puri, is a popular Indian street food, which is wheat flour based bread stuffed with spiced lentils and served normally with a spicy potato curry (Aalo ke raseele sabzi).
Bedmi Puri also popularly known as bedmi aloo, bedmi kachori, urad dal kachori, bedami or bedmi puri aloo sabzi.
Badam burfi (बादाम बर्फी) recipe or badam katli recipe is one of the delicious sweet filled with goodness of almonds. This recipe of mine is fairly simple and requires primarily Almonds, sugar and ghee. This sweet forms a great gift for festive season like Diwali or Holi. This recipe of mine is traditional recipe, which involves soaking and peeling almonds, and this as fresh as it can get. The key to success here is the soft burfi with right amount of sugar and almonds.
Chicken Dum Biryani is cooked with basmati rice and chicken and is named as dum biryani because it is cooked on low heat (dum) to get all flavours oozed out of spices into rice and chicken. Dum Biryanis were originally made in the kitchens of Mughal Emperors, so mainly considered as a part of Andhra region of India (Hyderabadi cuisine) and no wonder that Hyderabadi biryanis are world famous biryanis. I totally relish the taste of a good biryani, and I was introduced and pampered to the taste of authentic biriyani by two of my very close friends and then I tried out their recipe with fusion of my own learnings. Continue reading for step by step recipe of this chicken dum biryani.
Preparation Time : 30 mins
Cooking Time : 1.5 – 2 hours
Marination Time : overnight
Serving : 12 to 15
Call it Bedmi Aalo Sabzi, or Aalo tamatar raseele sabzi or Potato tomato gravy curry, it means more or less the same. This is one recipe which does not have any garlic, or onion so its perfect for anyone who wishes to eat “Satvik” food (as they say pure). When you will try this recipe, you will realise it is so easy to get amazing flavours with out onion or garlic. It is absolutely fascinating how just two plain things like Potato and Tomato give such an amazing taste when cooked with spices.
It gets its name mainly from Bedmi Puri, as its a perfect accompaniment to that. It is one such curry that you can make any time with least of fuss (as they say easy peasy lemon squeezy).
Dry Pea Potato Curry / Sookhi Matar Aalo Sabji (आलू मटर की सूखी सब्जी) is a dry dish prepared with potatoes and green peas. Loved by all, it is very simple to prepare and goes well with all Indian bread especially poori and chapati. Best part is that it can be made with minimal fuss and in minutes. This pea-potato curry is made with minimum ingredients, and is very good option for picnic or while travelling in train….oh well I do miss those long train journeys of India. Continue reading below for the detailed step by step pictorial recipe of this simple and yet tasty curry.
Karela Sabzi (करेले की सब्ज़ी) is a north indian recipe made using bittergourd and typical indian spices. It is one superb dish for anyone with diabetes, at the same time acts as great side dish. Not everyone would be a fan of Karela due to its bitter taste, but if you follow this recipe step by step, you will find ways to get rid of bitterness and will enjoy the flavours. Must confess that this food is for people with acquired taste, but have immense health benefits and is one food that I try to make at least once in fortnight.