Soya Palak is a dry spinach curry with soy chunks cooked in Indian spices, tomatoes, onion and garlic. This Soya Palak has no cream or dairy and not even butter in it, which makes it not just good for vegetarian meal days, it is also perfect to serve for “vegan” diet. Soya makes a great addition to the protein…
“Batibasa” is a traditional cooking technique of Odisha where all ingredients is mixed up in a bowl known as Bati and cooked on very very low heat. This Batibasa technique is still being practiced in many rural households who cooks their food in Chullahs(Stove). After the coal or wood fire chullah would almost die down ,…
MANIPURI CHICKEN CURRY or YEN THONGBA is the most typical way of cooking chicken in the Manipuri community . This MANIPURI CHICKEN CURRY is full of flavors and taste best with country foul.Use of Awa Phadigom ( Mexican coriander ) or culantro makes this curry quite different from other chicken curries , we are used to.…
Amaranth Greens which is loaded with vitamins and essential minerals forms an integral part of various regional cuisines in the country. It’s leaves resembles to that of spinach and you can use them in the same manner as any leafy vegetables. Amaranth Greens despite being known as one of the super foods having rich content of proteins, anti-oxidants and…
Winters brings with it a respite from the scorching hot summers, where temperature drops in and the spirits soar. Along with cosy blankets and quilts it brings with it variety of food, vegetables, fruits and sweets. This is the time when the markets are flooded with lush greens saags and vegetables. Come winters Makki di roti (coarse maize bread) and Sarson da saag (mustard plant) are culinary delights that are savoured in every household of North India especially Punjab . The prominent names that come to mind whenever Punjabi cuisine is mentioned are tandoori chicken and butter chicken. But one…
