SAAG PAITA…green leaf curry with lentil

SAAG PAITA, is a highly nutritious dish which is a combination of lentil and greens. It’s a very common preparation in UP household. It requires minimal spices and key part of the recipe is theTadka or “Chhaunk” as per UP language.The sizzling sound of Chhauka or the tampering with aroma of Ghee and garam masala…

GOBHI MUSALLAM

Gobhi Musallam is the vegetarian version of extremely popular dish Murg Musallam. Musallam literally meaning is Whole. The reference of  Musallam is available in writtings of Ibn Batuta as well as Abul Fazl. Its referred as Musamman and probably later evolved as  Musallam.  Its about whole chicken cooked with rich spices. The recipe I share…

Leek and Carrot Soup

Winter delight!! Creamy hot soup in cold winter. Its healthy. No refined flour, no sugar no fat. Get the creamy texture without using cream. Ingredients: Orange Carrots- 2 medium Leek- 1 Garlic cloves- 3 Chopped Onion- 1 tblspn White pepper optional Salt to taste Olive or any veg oil- 1 tspn Water or vegetable broth-2…

Roshomoti- Bhaja Puli

Bhaja Puli are one of the popular sweet dish made during Poush Parbon or the harvesting festival in Bengal.  These are melt in mouth stuffed Pithas. Shells are  prepared with boiled sweet potato and gobindobhog rice flour. Stuffing is of coconut, date palm  jaggary and nuts. These are deep fried and then dipped in jaggary…

Patishapta Pitha….Stuffed rice flour crapes

Patishapta Pitha are one of the most popular sweet dish made diring Poush Parbon or the harvesting festival in Bengal. These are basically rice flour crepes filled with coconut or khoya (reduced milk) stuffing. In all the stuffed pithas, the outer shell is called Khol and the stuffing is called Pur. I learnt the original…

Harre Matar Ka Nimona….Grounded green peas curry

Nimona!!! My favourite winter curry. Green pas are in abundance , and this is one vegetable I love put it in most of my curries in winters. And if it is with only green peas, its a delight. The deep green curry is not only treat to the eyes but also treat for the belly….

Mutton Nihari…Awadhi Zaika

The word “Nihari” originate from Arabic word “Nahar” which means “morning”. Traditionally, Nihari was prepared overnight for 6-8 hours, in large pots for working class laborers, who were involved in construction of Mughal forts and palaces. It was served to labourers the first thing in the morning, for free.  Later it became favourite of masses…

Mundwa ki Roti…Finger Millet Flat bread

In continuation to my Pahari Khana recipes, here I come with my next recipe from the hills of India. Manduwa ki roti: Mandua is a flour of locally grown grain (Finger millet) specially in Uttarakhand. Actually its a kind of finger millet which is little different in colour than the Finger millet grown in Southern…

Chukh… Scintillating Friery Tangy Chutney from Chamba Valley

Since I have posted the Pahari Thali on my facebook wall, most of my followers are requesting to share the recipes of individual dishes and most demanding recipe is the Chukh. Chukh is a fiery, tangy chili pickle or a type of chutney traditionally made with the locally grown chillis in Chamba district of Himachal…