An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Besan Ke Tinde | Round gourd roasted with gram flour
Another recipe in the series 'summer bites'. Tinda / round guard or Indian baby pumpkin whatever you say, taste wise I would give 10/10 to this vegetable if cooked properly with love and passion. I always recommend this vegetable as it easily creates a place in your party menu also. In my previous posts I had shared the recipe
A very interesting recipe, tinda's roasted in achari masalas and germ flour. It's very aromatic and tasty. The blend of different spices that is used to pickle it is called the achari masala and achari is a type of curry made in India by using a combination of these masalas. It gives a very aromatic flavor to a curry.
Besan ke Tinde / Round Gourd Roasted With Gram Flour
5-6 Tindas / Round gourd washed & chopped into quarter peices (Tinda's are generally round so cut them in 4 equal parts)
1 medium sized onion washed & finely chopped
1 table spoon ginger chopped
1/2 tsp Jeera
Salt to taste
1/4 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
3/4 tsp dry mango
3-4 tbsp gram flour
Oil 2 tbsp
Cilatro leaves for garnishing
1. Heat oil in a pan.Add jeera seeds, when the aroma comes, add the onion & saute
till they are golden brown.
2. Then add chopped ginger, chopped green chilli and fry for a minute.
3. Now add the tinda & add all the dry spices except mix well,cover the pan with a
lid and cook it till its a little soft.
4. Now add gram flour and roast it nicely by stirring it continuously or till Gram flour
will mix with spices and quoted well on tinda's .
5. At the end sprinkle amchoor powder and mix well. Garnish with green coriander
and serve hot with roti, parantha / Indian flat bread
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…