Who says that vrat ka khana (Fasting food) is either boring or laden with Oil. “Kuttu ka dosa” or “Falahari Dosa” or “Vrat ka dosa” is a great option for those who want to avoid eating Kuttu in fried pooris (puffed indian bread) or pakoris.
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.
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.
My childhood memories take me to spices of India. When it comes to India and fruits of India, Custard Apple is invariably one fruit I can not keep my hands off. Deliciously sweet Custard Apple sometimes can be off putting owing to seeds it has, however Custard apples are rich in anti-oxidants like vitamin C. Custard Apple is also rich in calcium, magnesium, iron, niacin and potassium. ‘Custard apple’, ‘Sharifa‘ or ‘Sitaphal‘, ‘Sita Pazham’, ‘Seetha Palam’, ‘Seetha Pazham’, ‘Sitaphala‘ are a few names it is known.
Custard apples are native to West Indies, South America and some parts of Asia (India). Custard apple with its high calories and natural sugars are great as a dessert and as a nutritious snack. Hence I thought why not make Milkshake of this, a perfect drink on a hot day. Read through this detailed step by step recipe to make milkshake of Custard Apple.
We all love Maggi! Don’t know if there are exceptions…”Din ho ya raat , bhukhe ho ya full, we can eat it anytime anywhere…. at least I can”. Surely all who have grown in Indian sub-continent will have nostalgia with Maggi and a “Maggi Story” to share. This recipe only takes 10 minutes as you can do preparation and cooking simultaneously. This maggi is big hit with my daughter, she is fussy food eater as most of kids are, but when comes to maggi, she would generally be ready.
Rather than making it normal (read as putting the noodles in boiling water with maggi masala), I prefer to add vegetables, to make it healthier. Maggi is perfect food in student life and saving grace when there is nothing available to eat in late night for students in hostels. Continue reading for the detailed “step by step recipe of vegetable maggi noodles”. This is an absolute filler and you can have as nice morning breakfast, evening snacks or as a meal.
Preparation time: 10 minutes
Cook time: 10 minutes
Serving: 3-4 person