Indian cooking is all about seasonal cooking, and in winter when spinach and green leafy vegetables are in abundance they are incorporated a lot in diet. Indians love making variety of dishes with spinach and this is one Quick, Simple Vegan recipe. Serve with roti, rice or just bread. INGREDIENTS 1 Bunch Spinach roughly chopped, about 2-2.5 cups 1 Tomato, Quartered 1 cup sliced mushroom 1/4 cup Cashews 1 1/2 inch chopped ginger 2 cloves of garlic 1 green chilli (use thai or Indian chilli or half long green chilli) 1 Red onion, chopped finely 1 Tsp Cumin seeds 1 Tsp Turmeric 1 Tsp Ground Cumin 1/2 Tsp Kashmiri Chilli Powder 1/2 Tsp Garam Masala 1 Tsp Salt 1 cup...
Paneer is Indian cottage cheese. Its made by curdling hot milk by adding sour agent like lemon or vinegar. It's then strained and moulded into desired shape before adding to dishes. There are many paneer dishes in Indian cooking, one of the ways I like to eat is by making it as a side dish in a dry stir fry style just like this dish. I cook this dish in Iron pan, but you can use stainless steel pan or nonstick pan (though I don’t recommend using non-stick pans). Cooking in Iron Pan also adds extra Iron to dishes. INGREDIENTS 250g Paneer (Cut in small cubes) (You can buy paneer from Indian shops or make it yourself. Bring 1 litre...
Green Mung beans are super nutritious, high in antioxidants and is known to be easily digested. In India mung beans are used in salads, parathas, stir frys, dal etc. This recipe is a simple, wholesome dosa eaten as breakfast or light lunch primarily in Andhra Pradesh.
Aam Panna is a summer drink made and drank primarily in the northern part of India. It's known for its heat resisting properties and is very delicious and easy to make. INGREDIENTS 2 Green Mangoes (you can use ripe mangoes just remember the drink will be sweeter so cut down on the jaggery) 2 Cups Water 1/2 Cup Jaggery (you can use raw sugar) 2 Tbsp Coconut Sugar 1 Tsp Cumin 1/4 Tsp Black Pepper 1.5 Tsp Black Salt or Himalayan Salt (I used Black Salt) 1/2 Cup Water METHOD 1. Wash mangoes and add 2 cups of water and pressure cook mangoes until boiled, about 1-2 whistles. Alternatively you can cook mangoes by steaming them or boiling directly in...
Today's recipe is closer to my hometown Lucknow in India. This region is known as Awadh region and has Awadhi cuisine, known for its nuanced flavours and techniques of making food. Lucknowi Biryani, Roomali roti, seekh kebab, kakori kebab, shami kebabs, korma, tehari these are some of the dishes this region is popular for. Tehari is a veg rice dish traditionally made with potatoes, cauliflower, some other veggies and of course rice. It's not a pulao or Biryani but somewhere in between. It makes for one wholesome dish and pleases everyone around dinner table. INGREDIENTS 1 Medium size red onion (finely chopped) 1 Small chilli red or green (finely chopped) 1.5 cups of chopped veggies (I used veggies I had...
