Dal Ka dulha aka Groom of the lentils(Indian regional recipe of making pasta with lentils)

Dal Ka dulha aka Groom of the lentils

Few days ago, I was hunting for the core regional recipes from different parts of India & came across this. This is a very interesting recipe ,specially its name, Dal Ka dulha.I don’t know, how this name is originated but I … Continue reading

Kale & Potato dumplings in spicy tomato onion gravy-non fried version

Kale & Potato dumplings in spicy tomato onion gravy-non fried version

You might be familiar with the health benefits of Kale, the ‘Queen of greens’, is a powerhouse of nutrients & is also popular as “the new beef”. Why? because it is low in calorie, high in fiber and has zero fat.It … Continue reading

Indian Kale Khatte Chole aka.White Chickpeas or Garbanzo beans in Black sour gravy

White Chickpeas or Garbanzo beans in Black sour gravy

Sorry Guys for not being active from past few months. Life is so busy now days.I did many experiments with food but some how didn’t manage to write up on the blog.You won’t imagine,how badly I was missing my blog, … Continue reading

Naan-Indian Flat bread- Olive Naan, Garlic Naan, Nigella seeds & Coriander Naan- No yeast and Stovetop version

Olive & Garlic coriander naan

Naan, like many Indian foods is a worldwide favourite. Traditionally ,fluffy naan is made with all-purpose flour and yeast. The dough is slapped against the chimney wall of a clay tandoor oven and baked over wood fires, but replication the … Continue reading

Sfouf-Fennel tea infused Semolina & Turmeric Almond Tea Cake-Truly Labanese

Sfouf-Fennel tea infused Semolina & Turmeric Almond Tea Cake

Sfouf is a Lebanese almond-semolina cake, made from semolina flour, oil, sugar, and aniseed & characterized by its intense yellow colour from the turmeric spice. The word “sfouf” means “rows” and it is called by this name because it is traditionally cut into … Continue reading

Paneer tossed in Spicy Chili Orange Sauce-American Chinese style

Paneer tossed in Spicy Chili Orange Sauce

Ok, I have to confess- I am in love with Chinese cuisine.It captivates me, It calms me & It heals me.Very easy to cook and not much fuss recipes.Its not just fried rice or manchurian. From their teas (green & … Continue reading

D3-Delectable Dingri Dolma- Nawabi Cuisine from Awadh

Dingri Dolma

Awadhi Cuisine is from the city of Lucknow ,the seat of Awadh culture & capital of the Uttar Pradesh, India. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Kashmir, … Continue reading