Ingredients: Soya chunks/soya curls or cubed firm tofu- about 2 cups (note: you can also use the vegan ‘chikn’ recipe that will follow!) 4 cups cooked basmati rice ½ packet of Biryani masala powder (preferably Hyderabadi style) ½ cup plant-based milk (oat is best, but almond or soya (unsweetened!) is ok, or even water) 2 […]
Hyderabadi Biryani Read More »
Ingredients: 1 can of black beans (or 1 cup of dry black beans, soaked overnight)1 onion, chopped5 cloves garlic, minced½ cup cilantro, chopped finely1 tbsp taco seasoning1 tsp cumin seeds1 tsp mirchi powder1 tsp coriander powder1 cup quinoa1 cup green onions, chopped½ cup cashews, soaked for 4 hours in warm water½ tsp mirchi powder1 tsp
Cuban Quinoa Bowl- Our favorite one-bowl dinner Read More »
Ingredients: 1 block of firm tofu 1 onion, chopped 4 cloves of garlic, minced 2 tomatoes chopped ½ cup chopped coriander leaves 2 green chilies chopped 1 tsp cumin seeds [rml_read_more] 1 tsp coriander powder ½ tsp haldi ½ tsp red mirchi powder ½ tsp kala namak salt to taste Method: Press the tofu: put
Although this dish is called Punjabi style chole, the ingredients used were more towards the Multani style. One of my favorite dishes that no matter who says it (yes, I know many notable chefs have “shortcut versions of this dish), cannot be hurried. Make it only if you are willing to soak the channa overnight
I tried my best to recall the finer tastes of some dishes our neighbors (that fled from the Pakistani side of Punjab during partition) used to make. One of them was the very simple but delicious Aloo Jeera (or Potato cumin) and another very popular one is the Punjabi style chole (chick pea). For example, both
An unusual pratha dish that I recall from my childhood. It’s healthy and very quick to prepare (not counting soaking the mung beans). Ingredients: – 1 small potato, boiled and roughly smashed – 2C mung bean sprouts, best to sprout them at least overnight in a moistened paper towel) – 2t cumin (jeera) seeds –
Mung bean parathas Read More »
One of my favorite dishes from Kolhapur that is easy to make and almost tastes the same as the original. Ingredients: 250g mutton or chik’n pieces, pressure cooked with salt and turmeric (or frozen and thawed vegetable chunks) 2 onions, chopped 5 garlic cloves, minced 1C coriander leaves (including stems) 2 inch ginger, minced 2T
Kolhapuri tamda rassa Read More »
Jambalaya is not very hard to make. Just that it takes a while for the slow cooking to finish. Ingredients: 2C brown rice, boiled about half-way 6-10 shrimp, peeled and deveined (optional) 2 andouille sausages (or vegetarian spicy sausages) 1/2 bell pepper, chopped 3 celery stalks, diced 5-6 spring onions, diced 1 medium yellow onions,
One of the best dishes we have made declared my wife. So it must be good. Takes a bit of time in roasting each spice individually, but it is well worth the effort. Ingredients: 10-12 small eggplants (brinjal), slit into quarters but leaving the stem intact. 2 medium onions 2C tomato puree 1C peanuts 2T
Hyderabadi Baigan Bagara Read More »
One of the best tacos we have made in a while! It tastes divine and yet very good for health. Ingredients: 1/4 C cabbage, shredded 1 T sesame oil 1 T sherry vinegar 2 T sesame seeds 2 ripe avocados, peeled and quartered 2 C unsweetened cornflakes, crushed medium 1 t sugar 1 t kosher salt 1T ground and
