This is a sweet form of daliya (porridge) traditionally served during Dushehra. You can add lots of nuts, khoya and make it an outstanding dish.
If you are like me and enjoy besan in sweets, then you will love Besan ladoo. What is even better is that they're very easy to make and keep well for many days. Not that they will last that long!
My mom used to makes this as a treat when I got good marks in tests at school.
This is one of the most famous sweet dishes in Rajasthan. This sweet dish is made on every occasion especially weddings.
This is our favourite sweet dish during the winter months. The almonds give warmth to the body as well as strength to fight the extreme cold.
This North Karnataka special chutney can be eaten with joladarotti or chapati.
This is the famous stuffed potato cutlet that you get at chaat haunts in Punjab. Good for a snack or as a meal with white chane, I can eat it any time of the day with Imli or Pudina chutney.
This is one of my hot favorite family recipe. It is simple to make and delicious to eat. During my bridal shower when I was asked what I would like to eat, this was on my list. It is flavorful and not as heavy as many other pulao recipe that I have come across. The key is using the ingredients in the right proportion.
This is a very authentic bengali dessert that is popular everywhere in the country, typically made during any religious or auspicious occasions such as birthdays, baby showers, or annyaprasan. However, every family in bengal have their own variation of payesh. This is how it is made in our family and I love it. Hope you'll like it too.
This is one of my most favorite gourmet recipes and the reason I like it so much is because it not only tastes great, but looks beautiful too and above all it is simple and easy to make. I usually make it when I want to make a great impression on a new acquaintance. It is called pink chicken because the kashmiri mirch masala in combination with the yogurt gives the chicken a pinkish hue.
This prawn kofta is a specialty item in Bengal. Typically it is made for special occasions and served with a heavy meal. It is truly delicious.
This is a coconut, khoya mouth-watering sweet no one can resist. You'll never guess from its taste how easy it is to make! Narkoler nadu is very commonly used for pujas as a prasad and for me it is associated with fond memories of childhood. As usual there are many variations, but this is how it is made in our family.
One of the courtly dishes of the Mughals, do-piaza combines onions and tomatoes with their fave spices as a foil for rich duck. Try serving with plain boiled long-grain rice or mirchi parathas.
Rice, honey and bananas cooked together with seasonings and then baked.
This Basmati dish is subtly scented and coloured with anardana, saffron, cinnamon and ginger. Look no further for your next spectacular party dish!
Enjoy this wonderful Italian snack of bread topped with a sharp, lemony anchovy paste and sweet grilled tomato. Anchovies are excellent in winter to 'heat' the body.
Salmon is famous for heart healthy omega acids. This wonderful dish is flavoured with laung, dhania, adrak and oranges and makes a great dinner dish for a party or an intimate meal. Serve with rice and roasted veggies.
Fish steaks cooked in a pan with garlic, tomatoes, onions, rosemary, thyme and oregano. Doesn't get any more Mediterranean than this!
The traditional recipe for this ‘cooked cream’ from the Piedmont region of Italy, is made with rich cream. This lighter version, served with a pretty strawberry compote, is delightfully smooth and creamy yet much lower in fat. Prepare it the day before serving, if possible.
I love this rich, decadent, not too sweet chocolate pudding. It's the perfect snack with a cuppa chai on a Sunday afternoon. This year we're making 'pudding Rakhis'- organic, edible rose petals with a dollop of pudding inside, fringed with mint leaves. 'Rakhi' is a big festival in our family, all my cousins and uncles come home, we tie them rakhis and then have a traditional Punjabi feast.