Pindi Chole as the name suggests is a Chole (Kabuli Chana/Chick pea) recipe originating from the Rawalpindi region of Pakistan. This is again my friend’s recipe whose family hails from the Rawalpindi region of Pakistan. Simple Pindi Chole with a delicious blend of spices – my 2nd entry for Richa’s RCI-Punjabi Cuisine. __________________________________________________________
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Mango Sheera (Ambyacha Sheera)
Sheera- is a traditional Maharashtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja. Sheera also is an all time favourite breakfast for many Maharashtrians. If you have unexpected guests and have not time to cook up any other sweet, Sheera is a very good way of showing them you care! 🙂 And Sheera never lets you down… it always turns out good.
Batatyacha Kees (Spicy grated Potato)
I am back after a short refreshing weekend trip to Pune – a much needed break from our hectic schedules. I have just realized that February is already over (only 28 days !) and March 1 is already here and that’s the date for JFI –Potato hosted by Vaishali. I have been trying my best to participate in JFI (I have missed a few) and I didn’t want to miss this since it includes one of my most favourite vegetables. Potato (called Batata in Marathi) is a versatile and a very handy vegetable. It teams up well with most of…
Chocolate Samosa with Cappuccino cream
I happened to accidentally stumble on this recipe by Sanjeev Kapoor here while surfing the net. I love chocolates and I had the ingredients in stock. I tried this recipe out of curiosity and it turned out to be something different and great. Frying the chocolate was something different!I halved the proportions in the original recipe for the samosa- i.e. the covering and the stuffing, since I was not sure how it would turn out to be. I made the Cappuccino sauce thicker than that mentioned in the original recipe. Also I tried 2-3 different shapes along with the triangular…
Masoor Dal Curry (Red Lentil Curry)
I like to include different dals like Toovar,Moong, Masoor.. sometimes even Urad alternately in my day-today meals. One of my favourite dals is Masoor dal (Red lentils). This beautiful looking orange red dal is commonly used in North Indian cuisine. You can make out masoor dal being cooked in any household. It gives out a typical rich aroma..unique only to Masoor dal. This dal is easier to cook than the other dals. Soak it for ½ an hour and it gets cooked within 10-15 minutes.Masoor dal cooked in combination with tomatoes increases its flavour and is absolutely irresistible. My Lunch…