Instant Khaman| Easy Khaman Recipe

It would be a tough task for me to choose a favourite from the Gujarati cuisine. I have a soft corner for the state’s food, and love most of what it has to offer. However, khaman definitely ranks high up there, amidst the top Gujarati foods I adore.

Today, I present to you the recipe for Instant Khaman, an easy one that you can go to in a pinch, which does not require any soaking or fermentation. I learnt this from a Gujarati family friend of ours years ago, and it never fails to yield soft, fluffy, delicious khaman.

Do check out the recipe on my other blog, along with some tips and tricks that I’ve learnt along the way!

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Home-Made Kala Khatta Syrup| Java Plum Syrup

If you’ve grown up in India, particularly in the north, I’m sure you have fond memories associated with Kala Khatta. I am no exception. As a child and then as a teenageer and young adult, I used to adore the sweet and sour Kala Khatta, which typically had a hint of spice to it. I still have a soft spot for it. 🙂 However, did you know that the Kala Khatta is traditionally made using jamuns aka java plums?

Here’s how you can make some very lovely Kala Khatta syrup at home, using the jamuns or java plums that are in season right now. This is one recipe you must absolutely try out!

Rajma Masala| Kidney Beans Curry

Love Rajma Masala?

Here’s presenting my simple pressure cooker version of Rajma Masala, tried and tested to yield a super flavourful dish every time you make it. Once you have the rajma soaked and ready, executing this recipe is a breeze.

I use minimal spices in my Rajma Masala and absolutely no cream, but the pressure cooking ensures that it still turns out creamy and delicious. Pair it with steamed rice, jeera rice, pooris, rotis or parathas – this is a pleasure to eat any which way!

Check out the recipe, just in on my other blog.

Pineapple Kesari Bhat| Pineapple Rava Kesari

Celebrations are in order!

The Foodie Monday Blog Hop group that I am part of has turned 200! Quite a big achievement this is, an occasion that warrants a special recipe. So, here’s presenting to you – Pineapple Kesari Bhat, aka Sheera or Rava Kesari.

Pineapple Kesari Bhat is a version of sheera redolent of ghee and fruit that you will come across in several restaurants across Bangalore. It surely is a gorgeous thing, something you must definitely try out, especially so if you love pineapple.

Check out the recipe, just in on the other blog!

Jaisalmeri Kala Chana| Rajasthani Black Chickpeas Curry

Thanks to the extreme weather conditions in Rajasthan most part of the year, the state’s cuisine comprises of a number of dishes using sun-dried fritters (vadi), gram flour (besan), sour curd, dried pulses and lentils. This Jaisalmeri Kala Chana recipe is also one such – dried black chickpeas are cooked and then simmered in a sour curd gravy, thickened with besan, to make this delicious confection.

Check out the recipe, just in on my other blog!

Quick Pickled Onions| Pickled Red Onions

Pickled onions are an important constituent of a meal in a few parts of India, especially so in the north. These onions, however, are pickled in vinegar to impart a delicious tang to them and to increase their shelf life.

Today, I bring to you our simple family recipe for Quick Pickled Onions, red onions soaked in lemon juice instead of vinegar, and every bit as delicious. And, guess what? These onions taste just amazing with curd rice!

Check out the recipe, just in on my other blog!

Instant Ragi Kuzhi Paniyaram| Healthy Finger Millet Snack

I’m sure all of us are aware of the many health benefits possessed by ragi aka finger millet. Rich in iron, calcium and dietary fibre, low in calories, ragi is an excellent food for weight-watchers, diabetics and healthy eaters, as well as for babies, toddlers and growing children. Today, I present to you the recipe for a delicious snack made using ragi – Instant Ragi Kuzhi Paniyaram!

These Kuzhi Paniyaram are super easy to make, and supremely delish with sour buttermilk, green chillies and curry leaves going in. You must absolutely try these out!

Check out the recipe, just in on my other blog!

Malaysian Nasi Lemak Recipe| How To Make Vegetarian Nasi Lemak

Do you guys like Nasi Lemak? I sure do!

Malaysian Nasi Lemak is a riot of flavours. Creamy, coconut-ty rice that is fragrant with pandan and lemongrass, served with various delicious accompaniments – what’s to not love?

It is quite easy to prepare restaurant-style Nasi Lemak at home, too. I present to you today a vegetarian recipe for the same. Do try this out, and share your feedback.

Check out the recipe, just in on my  other blog!

Pala Kottai Sambar|Tamilnadu Style Jackfruit Seeds Sambar

It is jackfruit season!

Jackfruits are available aplenty these days, a fruit whose gorgeous golden kernels I love to bits. I also love cooking with the seeds of the jackfruit, and present to you today one of my most favourite dishes using them – Pala Kottai Sambar or Tamilnadu Style Jackfruit Seeds Sambar.

Pala Kottai Sambar is a heritage Tamilnadu delicacy, somewhat of a ‘lost recipe’. It is considered quite the delicacy in the Tamilian households that still continue to make it, and why not? The nutty seeds of the jackfruit lend themselves beautifully to the tangy, spicy sambar, a heavenly treat when mixed with some piping hot steamed rice and ghee. So good you don’t even need a curry or any other accompaniment to go with it!

Check out the recipe, just in on my other blog!

Mawa Gulab Jamun Recipe| How To Make Gulab Jamun With Khoya

Eid is just around the corner!
 
How about making some gulab jamun from scratch for the occasion? My latest blog post talks about just that – how you can make the perfect gulab jamuns using khoya or mawa. I have included precise, detailed notes to help you along the journey.
 
I’m sure most of us love gulab jamuns, so let’s get cooking away! Check out the recipe on my other blog, here!