Palak paneer paratha recipe – Spinach flavoured paratha is stuffed with spiced paneer mixture, and spinach, which form a wonderful combination, not only in terms of taste but also in protein that it serves. These are best served with yogurt or pickle, or well, you can have it own its own 🙂 If you are paratha fan, you may also like to try Broccoli Paratha or Mooli Paratha.
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
When you can make restaurant style Tandoori Chicken yourself, why you need takeaway? The key to this recipe is marination. Marinade this chicken over night and enjoy the flavour in the depth of this tender chicken. Tandoori chicken is one of the world famous tandoori recipe which has its roots from the Mughalai cuisine.
Ideally you need a Tandoor to prepare this, but I have made this in Oven, and this is what my recipe is, to make tandoori chicken in an oven, in the comfort of your home. I have served this Tandoori Chicken multiple times and have been a huge hit between my guests. Sharing my “step by step recipe of tandoori chicken” below, give it a go and you will forget the takeaways.
I never lived in Mumbai, but always heard stories of Mumbai from my partner and invariably in all those stories “Vada Pav” was a common character. Vada Pav or Wada Pav is the common man’s food in Mumbai and in general all over Maharashtra region of India. This is enjoyed by all from “Rags to riches”. You will find Vada pav being sold in almost each food joint / restaurant and tastes fabulous. I got the taste of it for the first time when I went to Switzerland and on the foothill of Mt. Titlis there is this guy who sells Vada Pav with tea. I will recommend him shall you ever go there. Vada pav is one of the most humble street food of mumbai, or can say Mumbai’s very own burger. Basically it has batata bada which is sandwiched between two slices of a pav (bread loaf), along with tamarind/ Imli chutney (sweet chutney) and Mint-coriander chutney (green chutney).
Since then I have tried making vada pav and what am sharing is my take on this. Continue reading for “vada pav recipe shown with step by step photos”. This vada is also known as Aloo Bonda or Aloo Gunda in central part of India (Madhya Pradesh & Chhattisgarh).
Still remember those narrow lanes of old Delhi and the authentic, finger licking “Aloo Tikki Chaat” that one can find on the road side eatery. This inspired me to try this recipe out in the comfort of my own kitchen. Aloo tikki is a potato patty or cutlet made with boiled potatoes and few spices. It is served with chickpea curry and yoghurt topped with mint-coriander, tamarind / Imli chutneys. You can further try your hand by stuffing these potato based tikkies with peas or nuts like cashew and raisins. Stuffing varies as per region but the common among all is that, these are always served hot and crispy. These aloo tikki / potato patties also make perfect fillet between sandwich or burger. Continue reading for the detailed “step by step recipe of Aloo Tikki Chaat”.