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.
“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.
For those who loves cake, would know what it means by a soft, fluffy, light weight and yet tasty cake. In my quest of trying out various cakes, I decided to make this “Orange Pistachio cake”, where the key ingredient is Orange and is topped with Pistachio.
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.
Festivals can never be complete without sweets and “Besan Ladoo” (बेसन लड्डू) has been one such sweet which has its own niche place in sweets. The roasted aroma of gram flour with ghee, tossed in coriander powder leaves a long lasting flavour in mouth. I simply love this ladoo and is mostly available in my kitchen cupboard round the year. As much as people prefer cookies in snacks, I prefer this besan ladoo, and if its a festival like Diwali and Holi, rest assured that if you visiting me, you will be greeted by these absolutely mouth watering ladoos.
I often hear my fellow friends saying they don’t get time to cook or cooking takes time, and this means dessert is one thing which normally goes out of window. I am sharing this step by step pudding recipe of Lotus seeds, also known as Foxnut seeds which can be made in jiffy. It is more commonly known as “Makhane Ke Kheer” (मखाने की खीर). This is phalahari kheer recipe that suitable for Navratri fasting or vrat or any upwaas, like Mahashivratri. Makhana is healthier than any other cornflake cereals or popcorn, hence I normally roast it and keep it in jar and simply munch it when hungry.