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Cuisines

Palak Paneer

Cut off the spinach stalks and discard. Wash the spinach leaves thoroughly in running water. Blanch the spinach leaves salty, boiling water and allow it to cool. Rinse the ... Read More
Cuisine:   Indian Cuisine

Matar Paneer

Cut the paneer into 1 inch cubes and put aside. In a medium Kadhai, heat the ghee and then deep-fry the paneer pieces until golden-brown. Drain the paneer pieces on the paper tiss... Read More
Cuisine:   Indian Cuisine

Paneer Bhurji

Heat the oil in the kadhai until the fumes begin to appear. Fry the green chillies and asafetida for about 15 seconds. Add the mustard seeds and fry until they... Read More
Cuisine:   Indian Cuisine

Kadhai Paneer

Put oil in the kadhai and heat. Once the oil is hot enough (fumes should just begin to form), add the broken red chilies. Once the red chilies begin to splutter, add... Read More
Cuisine:   Indian Cuisine

Zafrani Pulao

Wash the basmati rice with water twice and soak it in enough quantity of water to cover it up for half an hour. Place the pan on stove and heat ghee. Add almonds, raisins and cas... Read More
Cuisine:   Indian Cuisine

Warqui Parantha

Combine flour and ghee and sugar in a frying pan and heat this for about 3 minutes.   In a bowl, combine flour, salt and water and knead it. Keep it aside in a warm place for ab... Read More
Cuisine:   Indian Cuisine

Ven Pongal

Place the pan on the stove and let it heat on low flame. Put the yellow moong dal in the pan and roast it, till a light aroma is released Make sure that it has not turned brown... Read More
Cuisine:   Indian Cuisine

Vegetable Upma

Finely chop all the vegetables and keep them aside. Heat oil (2 tablespoons) in a pan till it reaches its boiling point and add curry leaves, mustard seeds, hing, urad dal,  g... Read More
Cuisine:   Indian Cuisine

Zunka Bhakri

Takea bowl, mix water, turmeric powder, coriander leaves, curry leaves and Bengalgram flour to make a wet mix or ghol. Place a wok on the stove and heat oil till it reaches itsboiling ... Read More
Cuisine:   Indian Cuisine

Usal Pav

Soak dry white peas for eight hours. Place the pan on the stove and heat oil. Roast the onions in the oil till they turn translucent and are kept aside. In a separate pan h... Read More
Cuisine:   Indian Cuisine

Zunka

Place the pan on the stove and heat oil, addingmustard seeds. When they start crackling, cumin seeds, asafoetida and onionsare added and fried till onions are softened. Afteronion... Read More
Cuisine:   Indian Cuisine

Vegetable Puff

Knead Maida in to smooth dough and keep aside covered with wet cloth. Boil potatoes, peas, beans and carrot and mash potato when it is boiled. Heat oil in ... Read More
Cuisine:   Indian Cuisine

Urad Bhuda

Urad dal is soaked in water covering it till top and left overnight. Later when the Urad dal are soaked well for appropriate time, drain excess water from the urad dal and is ground ... Read More
Cuisine:   Indian Cuisine

Upittu

Place the pan on the stove and roast semolina on a low flame till it turns pale brown. Keep aside. In another pan, heat oil and add seasonings one after the other and allow them to ... Read More
Cuisine:   Indian Cuisine

Vatana Usal

The white peas are soaked in 1½ cup of water for minimum of 5-6 hours. Cook the peas with soaked water in a pressure cooker to 2 whistles.  In a skillet add oil and he... Read More
Cuisine:   Indian Cuisine

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