Saandage is the common term for dal badis in the state of Maharashtra in India & different regions of the state arrive at their own renditions using a variety of lentils and sometimes available vegetables too.
The Kokani Muslim community that is native to Konkan belt of Maharashtra makes their saandage from a mix of urad dal (split black lentils), pumpkin & spices. The dough is shaped out in small nuggets & sun dried for days together during summers till all the moisture dries out and hard pellets of saandage are obtained. Once ready these are then packed away and used during the monsoon months as additions to gravies or even soaked in water for softening for use in stir fries.
So, since monsoons are already here, it is time to pull out those saandage and cook them. Here is a simple recipe of saandage cha saalna or saandage gravy from the Kokani Muslim cuisine.
Empanadas are baked or fried delights popular in Spanish & Latin American cuisines. In an empanada, bread dough or shortcrust pastry encases a flavourful filling.
While I have always used refined flour to make my baked empanadas, the arrival of AASHIRVAAD ATTA with MULTIGRAINS in my kitchen instigated me to try my hand at using this multi-grain flour in the recipe. This flour promises the wholesome goodness of not just 1 or 2 but 6 grains - wheat, oats, maize, soya, psyllium husk & channa over the not-so-healthy option of refine flour. While the multi-grain flour lacked the elasticity of refined flour, it did impart more crispiness to my empanadas.
Ghughra is the closest desi comparison we can make to empanadas so I have used its popular filling ingredients of green peas & potatoes along with grated cheese to make the stuffing for my empanadas.
Here is my recipe to arrive at delectable emapanadas:
The Konkani Muslims are an ethnic clan native to coastal belts of Maharashtra and have seafood at the heart of their cuisine.
So, today on the occasion of #PulaoBiryaniDay , here is a family recipe of arriving at a flavourful & aromatic Konkani Muslim Fish Biryani handed down from my grandmother to my mother to me.
Ingredients belonging to the chili family are blessed with a compound called capsaicin that imparts them their pungency. When used in conjunction with dairy products like yoghurt, milk or sour cream, the effect of capsaicin is toned down leading to a pleasant experience for the palate.
Also, a great choice of dairy product to pair with the chili family is Greek-style, fruit flavored yoghurt especially that of Mango flavor from Danone India. It has a sublime sweet-tart flavor, 87%more protein than the regular yoghurts, is low on fat and devoid of any artificial colors & flavors. In addition it packs in probiotic species of bacteria that improve our gut health.
Thus, drawing inspiration from the above facts I decided to churn out a Chilled Bell Pepper & Yoghurt Soup to cool off during the approaching summer. The soup is easy, flavorful and promises to be low on calories as well:
Here is how the recipe goes:
I am always excited to work with seasonal produce as you do not get to work with such ingredients frequently. With the winters currently on in Mumbai, the market place is brimming with some beautiful vegetables and fruits. This season what caught my attention were the GREEN TOMATOES. These are tomatoes picked from the vines while they are still not ripe. Hence in texture as well as in flavour they are very different from the regular, ripened, red tomatoes commonly used in the Indian kitchen.
Green tomatoes are extremely tart and have a very firm peel and texture. These properties lend their usage to various curries, stir-fries, chutneys as well as salads. However, the nip in the air always prompts me to indulge in delicious soups. So, I went ahead and made a green tomato soup with a very special ingredient that further elevated their flavour.
Here is my recipe:
When I cook for loved ones at home, I always ensure I am using best quality produce to safeguard their health and well-being.
I am particularly careful of my selection of meats and therefore when it comes to utilizing chicken, my choice of brand is Zorabian Chicken. The string of certifications this brand holds which include the ISO 22000 certification for their manufacturing plant as well the preservative-free cuts of fresh chicken that are neatly packed instil confidence in me to use their chicken for my various recipes.
So, today I am going to share my lip-smacking recipe of CHICKEN GARLIC FILLETS using the aforementioned high quality chicken :
For me winters are all about simple, warm, hearty preparations and homemade, corn-starch free soups are just one of them. So, today I would like to share my recipe for a thick, lentil-tomato soup that is delicious and filling.
Here is a look at this recipe:
One of my favorite milk products to cook with is paneer or Indian cottage cheese. Paneer is a very neutral ingredient to work with as it imbibes flavors of spices and sauces with ease. It is a versatile ingredient and you can make appetizers, curries as well as desserts with it. Today, I am bringing to you a very delicious recipe of MALAI PANEER MASALA.
So, here is a look at this recipe:
Christmas is the time to be jolly and also a time to wow your loved ones with your culinary creations. Therefore, I have chalked out this recipe with three, delicious ingredients that are bound to make your Christmas gift come across as the most chic & sophisticated one this festive season. This recipe will yield chocolates that have a bitter chocolate shell and a sweet & spicy core.
So, here is a look at this recipe:
The mention of eating green, leafy vegetables especially spinach does not excite a lot of people. So, instead of finding an excuse to skip eating it, use this simple, delicious recipe of Spinach in Cheese Sauce to incorporate spinach in your meals particularly if you are on a high protein diet.
So, here is a look at my simple recipe:
- Food & travel enthusiast