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Pudina Lachcha Parantha

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Pudina Lachcha Parantha or simply the "Pudina Parantha" is a delicious, crispy, flaky and layered popular Indian flatbread that is flavored with some dried pudina or mint. As the name suggests, it is a lachhedar parantha, which means it has a lot of layers that lend it that much loved flakiness and buttery short crust pastry sort of texture (from the outside) it is known for....    








Well, Pudina Paratha is not a kind of food that one can relish every day because it has copious amounts of oil/ghee that provides it that richness and flakiness; and obviously for the same reason it is something that most of us enjoy only once in a while when we go out for lunch, parties or family dinners...however, because of this virus scenario, many of us are now rendered helpless and missing on those lovely weekend outings, enjoying that rich and delish restaurant wala khana....haina? So guys, when we can't get our hands on our favorite dhaba or restaurant dishes, why not just try them at …

Indian Style Lemon Chicken Recipe | How to Make Lemon Chicken

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Rich, creamy and decadent loaded with all the citrus flavor, Lemon Chicken is an easy-peasy chicken preparation that comes together in just under 30 minutes. As the name suggests, it has a nice drizzle of lemon juice that adds so much zing and flavor to the dish. Not to mention, it makes for a perfect option to make for those busy evenings, parties, potlucks and get-togethers. Looking for the recipe? Scroll down below... 










INGREDIENTS








Chicken on bone - 1/2 kgCurd - 1/2 cupTurmeric powder - 1/2 tsp + 1/2 tsp for marinationSalt - to tasteGinger-garlic paste - 1 tbspLemon juice - 1 tbsp + 2 tbsp to be used in the gravyOil or butter - 1 tbspGinger juliennes - 1 tspSlit green chilies - 1 to 2 Cumin seeds - 1 tspBay leaves - 2Black pepper powder - 1 to 2 tspMilk - 1/4 cupFresh cream - 1/2 cupCornflour - 1 tspCrushed kasoori methi - 1 tsp




YOU MAY ALSO LIKE...

Classic Punjabi Style Chicken CurryPalak Chicken | Saag MurghButter Chicken


METHOD

In a bowl, combin

Amritsari Aloo Kulcha Inspired Baked Bread Aloo Kulcha

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Kulcha is a soft leavened bread made either using soda bicarb or yeast as a leavening agent. This bread is highly popular in the Northern parts of India, especially Punjab, Himachal, Haryana and Uttar Pradesh, where it is often served with delicacies like Punjabi Chholey, Matra ki Chaat and Chicken Keema Masala among many others. And while this kulcha that I have been talking about is just the plain bread, there is a very different and delicious variety of kulcha that comes from the sacred land of Amritsar, often called the "Food Capital of Punjab"; the kulcha here is not simply a plain bread rather, an epicurean's delight stuffed with a tantalizing, a bit tangy and a bit spicy boiled potato filling. Traditionally made in a clay oven or tandoor, this kulcha is absolutely crisp from outside and soft from inside loaded with mouthwatering deliciousness. Served along with some spicy chhole and a spicy, sweet, tangy onion tamarind dip, not to mention, it is a sheer delight fo…

Schezwan Veg Fried Rice

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Delicious, spicy and utterly flavorful, Schezwan Fried Rice is a popular Indo-Chinese delicacy made with cooked rice and an assortment of veggies that are tossed in a blend of piquant and hot sauces. As stated earlier, this stir-fried recipe is utterly delicious and comes out in a jiffy if you already have some pre-cooked rice; just toss together everything and you are good to go. Let's see how to make it..





Now, you must be thinking, why this rice is called "Schezwan Fried Rice", well! Schezwan or Sichuan is a region in China famous for its utterly spicy chilies or peppers. These hot peppers go in making the Schezwan sauce, which is further used as the main ingredient in this stir-fried rice dish. Let me tell you, along with the peppers, the sauce has to it, a lot of garlic, ginger and vinegar which lends it that extra hotness, pungency and the umami flavor. If you like, you can always make it at home or get the store bought sauce to save a hell lot of time as well as ef…

Aloo Moongfali ki Sabzi | Potato & Peanut Stir Fry | Vrat Special

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Aloo Moongfali ki Sabzi is a mildly spiced side dish/vegetable that is perfect to go along with your meals. Being a no onion-no garlic recipe, it also makes for a tasty contender to your fasting (upwas) platter. Additionally, it is very easy and quick to prepare and requires only a handful of ingredients. One can have it vrat ka dosa, vrat ki poori or even vrat ka thalipeeth; and if not fasting, it can be paired well with normal chapati, parantha and dal-rice.




INGREDIENTS







Boiled, peeled and cubed medium sized potatoes - 3 to 4Coarsely crushed roasted peanuts - 1/4 cupFinely chopped green chilies -  2 to 3Finely chopped ginger - 1 tspCumin seeds - 1 tspCurry leaves - a fewRock salt - to tasteBlack pepper powder - 1 tspGhee or Peanut oil (or normal refined oil) - 3 tbspTurmeric powder - 1/2 tspLemon juice - 1/2 tbspFresh chopped coriander - a handful














Other vrat recipes that you may try...

Vrat ka Dahi VadaVrat ka DhoklaSamak Rice Pulav

Sandwich Dhokla

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Dhokla, a specialty from Gujarat is one of my favorite tea time snack recipes. Soft, spongy and guilt-free, dhoklas come in a huge variety and this sandwich dhokla is one of them that I have been wanting to try for quite some time. Finally, after long, I decided to make them yesterday because I was craving for some healthy and guilt-free snacks to enjoy with my evening tea. Frankly telling, they came out absolutely yum and delectable and was finished in no time.









For those who are not familiar with dhokla, well, it is a popular Gujarati snack often made from a batter of chana dal and rice that is fermented overnight. It's quick and more popular version, known as Khaman is also extremely loved by foodies not only in Gujarat but in whole of India. Not requiring any fermentation, Khaman is instant and just requires besan or gram flour as the key ingredient. Another famous variant of dhokla called the Rava Dhokla (made from rava or semolina) also doesn't need an introduction and is…