Restaurant Style Chole Bhature

RESTAURANT STYLE PUNJABI CHOLEI know I’m very much into baking and stuff and I started this blog mainly to share my dessert and baking recipes but I cant ignore Indian cuisine, after all my roots are here. I bake at home but whenever we dine outside, its mostly Indian food at our table. Continue reading

FIG/ANJEER HALWA

FIG/ANJEER HALWAHalwa is a popular Indian sweet since ancient times, there are a ton of halwa variations from semolina halwa, flour halwa, fruit halwa, vegetable halwa and the list goes on. The most common halwa prepared on a regular basis in Indian households are semolina halwa and gajar ka halwa. I made Anjeer/fig halwa yesterday and I am here today to give away my way of making this sweet, it is really easy, you cannot miss out on making it. Continue reading

NANKHATAI – EGGLESS INDIAN SHORTBREAD COOKIES/BISCUITS

DSC_0008 (2)_454x600This is one recipe that is very close to my heart and I often prepare it at home. I’ve tried many recipes of nankhatai, by far this is the best recipe I have found and thought of sharing with my readers. The purely Indian version of cookie or shortbread biscuit should be tried by all who have not yet tried them. One bite of nankhatai, and it brings out the divine Indian flavours, be it clarified butter/ghee or the aroma of cardamom, its just perfect! Continue reading

TARO STOLON/COLOCASIA STEMS WITH CHICKPEA LENTIL / CHHOLAAR DAAL DIYE KOCHUR LOTI

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Colocasia stem or taro stolon is a common vegetable of Bangladesh. In India, it is popular in Bengal commonly known as KOCHUR LOTI. Now a days it is found in some supermarkets of India in its frozen form. The next place where you can find this easily is a Bengali’s kitchen garden. My mother has one and she grows all usual and unsual vegetables there. Green chilli, baby spinach, pumpkin, papaya, curry leaves, mint leaves etc. can be found in our backyard. The idea of cooking and beginning the blog with a bengali dish is ofcourse my mother’s and that is the reason I’m sharing my first post in the form of this dish.  Continue reading

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