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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Today it was a nostalgic moment for me ......my sis-in-law has shared some old family pictures with us ....this took me back to the memories of those good days when my mom in law was with us ........being youngest and only daughter in law she pampered me a lot....she use to cook for me most of the time, she thought me so many dishes from different cuisines. Her speciality was punjabi and south Indian cuisine ....
I never got a chance to visit South India, but South Indian food is one of my favorite too....specially variety of rice and crapes lemon rice and tamarind rice is also one of them and I must say my mom in law was expert in this, sharing today my mom in laws special lemon rice ..
1 1/2 cup Rice cooked
3 Tbsp Lemon juice
2 Tbsp Oil
Mustard seeds 1/2 tsp
Asafetida a pinch
1/2 tsp Fenugreek seeds (methi dana)
1 tbsp Split black gram skinless (dhuli urad dal)
Curry leaves 10-12
2 Broken Whole dry red chillies
1/2 Tbsp Turmeric powder
1/2 cup Peanuts
Salt to taste
2 Tbsp Coconut scraped
Heat oil in a kadai. Add mustard seeds, hing, methi, urad dal and sauté till the dal turns golden.
Add curry leaves, broken red chillies, turmeric powder and peanuts and continue to sauté. Add rice and salt and mix. Add lemon juice and mix well.
Cook on low heat till the rice gets heated through. Garnish with coconut and serve hot.
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…