“Festivals in India are an important aspect of social, religious and cultural life of its people. Food is an integral part of this festivity. Each festival is associated with particular dishes that are also related to the season when the festival occurs.” an excerpt from the book “Festival Samayal“.

The author Viji Vardarajan is a renowned […]

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Batura is a traditional North Indian Punjabi classic bread savored with Chola. This is a spongy deep fried bread is made with yogurt and yeast, made to ferment so that it gets that little sour taste from the yogurt which gives that classic favor and puffiness. Adding some flavor like nigella seeds, fennel seeds or ajowain seeds enhances the flavor of this bread.

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An all time favorite North Indian dish. The combination of peas, tomatoes and paneer gives this dish a subtle sweetness which enhances the taste of this flavored dish. You could alter the spice level according to your taste. If you don’t much care for the sweetness of the peas, you could add a little more red chilli powder or even add green chilli paste.

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A typical dish from Calcutta and a dry vegetable dish with a Gujarati touch adopted from my mother in law. Parval is very popular among the Bengali Cuisine and a healthy vegetable, especially in the form of soup for stomach related ailments. The crispy nature of this vegetable even after it has been cooked along with potatoes, gives the special taste and crunch.

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Shriya of Spicy Tasty and EC of Easy Crafts have made my day with this pleasing award. “Nice Matters Award” is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. It is also for those who have a positive influence on our blogging world.

Thank […]

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A staple diet in a Gujarati household and a delicacy in a non Gujarati household. Made with Tuvar dal, this tangy, sweet and sour dal can tingle your senses and palates.The soup like flowing consistency when had with hot phulka’s and sabzi, can leave that irrestiable mark in your mind, that you will never want to miss having this dal when you come across it the next time.

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These delicious tasty potato rolls herbed with thyme simply melt in the mouth when eaten. I have always wanted to bake the potatoes with butter, but was somehow was never up to doing them with the fear of tasting something herbless and spice less.I came up with these deliciously tasting potatoes served with a spicy Tomato Chilli Garlic Asian Dip. Best of all, it was baked.

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Chilla’s are spiced lentil crepes served hot in breakfast or as a main dish during a meal. The first time I had these was on the streets of Calcutta, opposite Shibuji is a joint, which is filled with the yummy Calcutta street junk food. The extra spicy garlic chutney smeared on it and chopped green chillies and roasted onions adds the irresistible taste to the chilla. Its been over 6 years since I have had this street food in Calcutta, that it makes me want to go there grab a bite of all the stuff @ shibuji and top it with “soda shikanji” an all time favorite quencher again from Calcutta.

Filed under: Indian Street Food Cooking, Savory | 15 Comments »

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Tomato Rasam is a very staple diet in the South Indian household. Being a South Indian and growing up in that environment this version was my favorite. Almost everyday, my packed lunch for school in that steel tiffin carrier used to be rasam rice, keerai masial (seasoned cooked greens), some vegetable and curd rice. Even today, given a chance I would make this everyday, but my children are so used to the multicuine food in the house, that I doubt their palates will turn out to be like mine.

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An all time favorite north Indian dish, cooked in a rich tomato based gravy. The subtle blend of cardamom, dried fenugreek leaves and the cream add such an enhancing taste which can tingle your senses and palates.Since I cook it so regularly, cream is not added all the time; hence making it protein rich and low fat as well. Serve it with an Indian bread of your choice, though it digests and feels just right to the tummy when had with phulka’s.

Filed under: North Indian | 16 Comments »

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