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.
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.
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.