TRENDING
Good things do not last forever, goes the saying. Well, even if it is temporary we should enjoy it to the fullest. As of now, it’s the mango season; it comes every year and I make full use of it every time. I’ve shared a few mango recipes in last few weeks, and here is another one for you to try. I recently happened to visit a mango festival and was amazed to see what [...]Read More
Mango season is not too much away now and I can already spot few shops starting to sell the initial variety. Although the real good taste of mangoes would only come when the summer starts to set in, nothing stops us from enjoying them right now as well. As kids, we all used to enjoy the raw mangoes and try our hands to get to them from the trees. Getting a bit nostalgic today I [...]Read More
Bathua has been used in India for a long time for many different dishes. The green leafy vegetable is a good source of Vitamin A, calcium, potassium and phosphorus. In the past I’ve used bathua to make parathe, poori and saag, but today I mixed it with dahi to make Bathua Ka Raita. The raita is a always an excellent accompaniment for biryani, rice or any of the Indian main meals, in fact this is [...]Read More
I’ve been a fruits lover since my childhood. I vividly remember the first time I tried Pineapple Raita in a restaurant and instantly fell in love with this great accompaniment. Pineapple Raita is available in a lot of restaurants and is a top choice for the patrons who want to balance the spicy taste of Indian curries. This raita is made sweet and it goes well with any of the Indian dishes, specifically biryani. Pineapple [...]Read More
India has so many different states and so many variation to dishes come out of these states. While I was visiting the kumaon hills in Uttarakhand, I got to taste a very unique dish made of dahi called Pahadi Kheere Ka Raita. This raita had a very distinct tangy taste which is given out by mustard seeds which are allowed to release their flavors for about half an hour in the raita before serving. [...]Read More
It’s the festival time and there are lot of people coming to convey the season’s greetings with gifts and all. This also means you need to be ready with some quick snack or food at home to serve. Dahi Vada is one such item which serves the dual purpose of chaat or snack and can be served with the main meals as well. The vada is made with a mixture of lentils deep-fried in oil [...]Read More
India is a land of vegetables. There are so many available in the market that you get spoilt for choice. Right from our childhood, our mothers teach us to have vegetables regularly in our meals which is so different from the western culture which is more biased towards meat. This uniqueness in Indian culture has helped to create a huge vegetarian population which by any means is probably the highest proportion for any country. What [...]Read More
With many recipes, we recommend an accompanying raita. So here is an excellent option of making a nice looking raita with red seeds of pomegranate fruit or anaar called anaar ka raita. Pomegranates are one of the most ancient of the fruits, extremely tasty and are rich in vitamin C and a good source of dietary fiber. It has been many years since I’ve been preparing and having anaar ka raita, I still remember I [...]Read More
I don’t have dahi vadas frequently, and I am happy that I don’t because that is the reason why it holds a special place in my heart. Dahi vada is associated with festivals for me, and the taste of the delicacy is mingled with fond memories of those times. This dish also brings back the memories of my mother and grandmother, how they carefully prepared it. Dahi vadas are a special component of festivals also [...]Read More
