The layered paratha

The typical Punjabi weekend breakfast, though we do not do this very often. The ‘lachcha’ (layered) paratha, the pachranga (mixed) pickle, maah ki daal and fresh curd. No, it isn’t a healthy meal (plenty of oil or ghee) but awesome in taste and looks. And, yes, I do not make it any differently from anyone else…

Made at home meat burgers

Yes, we made them from scratch. These lovely, yummy burgers! The sauces are completely optional – and so are the French fries! The best part, however, is the oil-free grilling on the plate and the brown bread! Even the cheese is ‘light’.  

The slow stew

The easiest -and the tastiest – thing to make. The mutton stew! A kilo of fresh mutton, an assortment of veggies, chopped – medium sized pieces – onion, tomato, a few green chilli and it’s done. Well, not quite! Ideally, first fry the mutton in a pan with a couple of tablespoons oil. Throw into…

Hot Favourite

“Aloo Paratha” – spicy mashed potato-stuffed Indian flatbread – is an all-time favourite with Indians anywhere in the world – and it’s now even caught up with others, if the numbers of such offerings globally is any indication! We make these occasionally at home – and today was one such time. No, I am not…

Basil and more

One of the first things we did when we started out ‘populating’ our little garden was growing basil. And, since then we have gotten used to throwing in a couple of basil leaves in everything we cook at home. Besides, of course, the flavour, the leaves bring about a different colour to any dish. The…

Plate grilled lamb chops

These lamb chops took all of three minutes to marinade and, after sitting for a couple of hours, they went on the hot plate to cook! And that took a while since it’s a slow process, to enable the meat to get tender and be properly cooked through! The marinade is quite simple. For 1.5…

Slow – and tasty!

Tried my hand at making the traditional Punjabi Chicken Curry – in a slow cooker, and with a tangy twist! The deal is simple. For a full (1000 gms) chicken, take two large onions, two large tomatoes, four large green chilli, three cloves of garlic and a table tennis ball size of ginger. Coarse chop…

Revival

I am now in the process of reviving this blog that I began three years ago but stopped somewhere this time in 2015. However, in addition to putting in an occasional recipe, I will also have pictures of food, mostly cooked at home, along with some reviews of restaurants we eat at.

Paratha Andey Wala

The weekend – nothing to do at home – lazing around – and ann overkill of the computer – collectively inspired me to make these lovely-looking paratha (stuffed Indian flat-bread). Looks very simple but it requires some practice, patience and, of course, a knack for being successful in the kitchen. First knead some dough, with…

Rangeela murga

Another weekend, another day when we do not know what to make of it. True, a weekend is often extremely boring because there is noting much to do anyway. Yes, we can go out  for a drive or just roam around malls, but since there’s been a constant light drizzle, staying at home is a…

Rang Baranga Saluna

This is my “light” version of the traditional Indian curry. Ordinarily, it is very hot and full of spice. But here I gave it that Mediterranean twist, adding zucchini, eggplant, cherry tomatoes, different colours of capsicum. The local flavour came from finely-chopped potatoes and cauliflower. All the veggies were mixed and sautéed in a pan with just…

Kaddu Kay Kararey Koftey

This is a rather ‘complicated’ dish, in as much that a lot of ‘activity’ is needed before it is ready for the table. However, kaddu key kofetey (grated bottle gourd fried balls) is one preparation I have always wanted to savour so I gave it a shot. Take a medium-sized bottle gourd and grate it. Add a…