• methi malai matar paneer
    Main Course

    Methi Malai Matar Paneer

    Methi malai matar paneer is a recipe made of Paneer (cottage cheese) in a creamy gravy with onions, tomatoes, cashews and fenugreek leaves. This creamy gravy is slightly thick and rich in texture with a bit of sweetness of cashews and a hint of bitterness from fenugreek leaves. Methi Matar malai paneer is a recipe which most people have at the restaurant but if you have all the ingredients available in your pantry, it’s easy to make at home. This recipe requires fresh fenugreek leaves, but if the same is not available you can use Kasuri methi (dry fenugreek leaves). The word ‘malai’ translates into ‘cream’ in English. But in this recipe, denotes…

  • methi paratha
    Breakfast,  Main Course

    Methi Paratha (Fenugreek Leaves Flatbread)

    Methi Paratha or Methi ka Paratha is an Indian flatbread recipe made with whole wheat flour, methi leaves (fenugreek leaves) and few spices. Fenugreek leaves are a good source of iron and beneficial in lowering blood sugar levels, reducing cholesterol levels, decreasing inflammation and help in appetite control. If you’re looking for a recipe that is healthy and easy to make, this will be a good option. Methi leaves are easily available in any Indian store because of it’s wide use in Indian cuisine. But don’t confuse yourself with Kasuri methi. Kasuri methi is dried fenugreek leaves which we (Indians) use mostly in curries to enhance its flavour and aroma. However, you can…

  • sabudana khichdi
    Breakfast,  Main Course

    Sabudana Khichdi (Tapioca Pearls Pilaf)

    Sabudana Khichdi or Sago Khichdi or Tapioca Pearls Pilaf is an ayurvedic recipe that we consume mostly during our fasting days of the Navratri festival. However, it’s so delicious that you can’t wait to have it throughout the year. You can have this with yoghurt, chutney or just plain. Sabudana ki Khichdi is made with tapioca pearls, boiled potatoes, peanuts, cashews and very few spices and herbs. The recipe is praised in our Ayurveda and also gluten-free. But the recipe is very technical to make because if you didn’t follow the exact method of preparing it, your tapioca pearls khichdi may become sticky and mushy instead of dry pearl-like texture which looks so…

  • egg curry recipe
    Main Course

    Egg Curry Recipe – Eggs in Yoghurt and Tomato Gravy

    Egg curry recipe, also known as anda curry or curried eggs, is an Indian recipe made by putting boiled eggs into the spicy tomato and yoghurt gravy. However, you can find many variations in India as this recipe is being prepared differently in every region of India. And it is suitable for gluten-free and keto diet followers.  You can have this with plain rice, Jeera rice, peas and paneer pulao, roti, parantha, or naan.  I always keep eggs in my fridge. So whenever I am short on vegetables and don’t want to go grocery shopping, I cook egg curry recipe, which contains almost all the ingredients readily available in my pantries like tomatoes, eggs, yoghurt,…

  • dum aloo
    Main Course

    Dum Aloo (Baby Potatoes in Yoghurt Gravy)

    Dum aloo or Aloor dum (in Bengali) is a traditional recipe that is made by cooking baby potatoes in a tangy and spicy yoghurt gravy. As per beliefs, this recipe belongs to the Jammu and Kashmir; a northern state of India, but it’s a popular dish all over the Indian subcontinent. The word “dum” is a Hindi/Urdu word that means steamed cooked in English. Therefore, dum aloo is a recipe where aloo (potatoes) and it’s gravy along with various aromatic spices, is steam cooked. Steam cooked recipes are cooked by closing the lid of the pan in which you are cooking it on low gas flame. Traditionally these recipes like dum biryani, dum…