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.
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.
If you are a seafood lover, chances are that you will like prawns too and if you like prawns that its given that you will relish this ginger garlic based prawn curry, which is really easy to cook. Recently my partner bought prawns to cook at home (he loves king / tiger prawns) and asked me to suggest a recipe. He had recently made Prawn Skewers and this time he said he want to make some gravy based thing. I had been having a few busy weeks and hence I suggested this easy to cook recipe of “ginger garlic prawn curry” for him to try.
Indian cooking is incomplete with out Puri. Who can say no to super puffed and spiced Puri, topped with fenugreek (Methi) leaves. Methi / Fenugreek Puri (मेथी पूरी) is a deep fried crispy Indian bread, and is made from plain wheat flour and fenugreek. You can make these methi puries and they can last a couple of day, and eat as snack with tea or as mains with other curries.
Baby corn is one such thing that can gel well with any cuisine, be it Indian, Chinese or anything from West. Baby corn has host of benefits, like it is low in calories, and has less carb when compared with normal corn. Baby corn has large fibre contents, which is good for lowering risk of heart diseases and type 2 diabetes. A 1/2-cup serving offers 4 percent of the daily value for vitamin A and iron, and 2 percent of the daily value for vitamin C. Sharing this Baby Corn Masala, a creamy gravy based recipe, which I would say is derived from my experiment with North Indian Cuisine.