Momos are a street specialty in North and the North East of India. Yes and it has a good fan following around the world as well. But friends, no dish is complete in India if it does not have the masaledar and chatpata Indian tandoori touch. So if you’ve always loved momos and are looking for something unique then this is the recipe for you. Soft vegetable momos, fried and then tossed in tandoori marinade, skewered and then grilled, the best part of the recipe is you can also smoke the momos and simply cook it in a pan. This is a fresh take on India’s one of most popular street foods Momo’s.
Kadhi Pakora is made almost in every Indian household and in every region of India. There are many variations to making a kadhi but the basic recipe is the same, using besan, sour curd and spices. Slow cooked over low heat for almost an hour. To add some more uniqueness to the kadhi, super soft fried pakoras are also added to enhance the flavour of the kadhi. It’s a healthy and extremely tasty dish. Learn how to make authentic Punjabi Kadhi Pakora right here.
Today’s recipe hails from Rajasthan, very popular snack which can be made in various variations. We are talking about Kachori commonly known as Khasta Kachauri. Kachori’s are deep fried crispy and crunchy pastry balls stuffed with a savoury filling of moong dal, besan and a mild sweet and spicy dry masala. This recipe is unique in its own way, the outer covering is not made using maida rather its made with suji or semolina, which is a much healthier option. The most important part of the recipe is to ensure that the kachoris turn crispy from outside and super soft and moist from inside. Let’s get to it.
Paneer Parcha, a dish close to paneer pasanda though quite different.
This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, basically any side dish.
A mild flavored rich birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now!
Step 1: Add Plain flour to a mixing bowl.
Little high on the fats, but this paneer parcha tastes divine. Much better than the one I tasted at the restaurant. Why not try this and share a virtual treat with me? That’s all for today, keep cooking & stay fantastic!
Navratri, a festival filled with joy, happiness, positivity is all here! It’s the time when we fast for 9 days, pray to god, play garba-dandia.. Talking about the fast, people follow different rituals for it, Some eat food once a day, some eat only falhari food once a day, some eat food with no salt, some with only sendha/rock salt, some eat only fruits, some only drink water or milk, some eat only satvik food.. Many other rituals are there, all families follow different things but what brings them together is the God & the energy & positivity God gives us while fasting!
My family follows to eat Satvik Food Once a day in the festival. So, today is the Day 1 of the Nine Day Festival, and here’s the Satvik thali I made for today 🙂
We’ve made a few tandoori recipes earlier, but in our very own tandoor/charcoal bbq/grill at home.. It’s time to make some tandoori flavor paneer tikka in tawa or over stove top..
Paneer, peppers & onions marinated in a charred tomato & spices marinate then cooked in a skillet..
,A dish to impress anyone with, and extremely easy to make.. what else from a recipe we desire for? Let’s get cooking 🙂
Now time for the text recipe 🙂
Soft & Juicy Cubes of Paneer, coated in a rich smoky marinate and cooked in a tawa.. I & my family simply loved the dish, and din’t miss anything in this Paneer Tikka.. So make it, & share how you liked it. That’s all for today, Thanks 🙂