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Yesterday I opened my fridge and found a little bit of all the vegetables that I like in there. I wondered what I could make with it, but I knew I didn’t want to go for my usual option of mixed vegetables in onion-garlic gravy, hence came up with the idea of making kebabs with them for tea time snacking! So this is what I call my “clean your fridge kebabs” :D Here’s what I had in hand: Spinach leaves - 3/4 Green peas - 1 cup Carrots - 1 French beans - 3 Boiled potatoes - 3 Green chillies - grated Garlic - grated Ginger - grated Chana dal - roasted and coarsely ground Roasted chickpea flour (besan) - 3tsps Water Oil Salt To make the mixture for these kebabs I blanched spinach leaves, green peas, carrots and beans and added them in a bowl with chopped boiled potatoes. To this I added salt, grated garlic, grated ginger and grated green chillies to the vegetables. Later made a coarse mixture of these in my @hamiltonbeachindia JMG, adding 2tbsp of water. To bind this mixture I kneaded it with roasted besan instead of maida and made small tikkis out of it. I also added coarsely ground chana dal for additional crunch. Keep this aside for a while in the fridge. Later, in a kadhai with hot oil, deep fry the tikkis on medium heat for 2-3 minutes. I deep fried these because the heavy rains demanded for something indulgent, but you can choose to bake or air fry them as well. Its honestly not too hard to make and is delicious to eat! Do try 😃

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#DelectablePunjab: In Punjab whenever halwa is made in any household, the first reaction is “kyon, ki manande peye Han?” (What are we celebrating?), because halwa is Punjabi community is usually made to commemorate a special occasion. Apart from the usual aata and sooji halwa that is made, the one I love the most is the dry panjeeri that is made as a Prasad and is loaded with dry fruits and roasted wheat. During my last visit in June 2019, my Badi Mumma had made a container full of panjeeri for my sister who had just delivered a baby girl. It is said that panjeeri is not only nourishing but also helps new mothers with postpartum healing and lactation. . . Here’s what my Badi Mumma had added to this panjeeri, which is to be consumed in small quantities : Gond, kamarkas, aata, magaz, ghee, almonds, cashew, raisins, saunth, sugar, makhane (foxnuts) . . This is also made and had in winters due to its warming properties. Do try 😊

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Yesterday was Thiru Onam, which I’ve been told is the most important day of Onam as it’s believed that it is then that King Mahabali is said to visit people’s homes. Hence, the elaborate pookalams and the feast that is called Onam sadya/Onasadya. The beauty of Onam is that it is celebrated across Kerala irrespective of religion with faith, love and food at its centre. 🙏🏼🌸 . . Every year I indulge in Onasadya wholeheartedly and this time I thought of checking out Dakshin Coastal at @itcmaratha for their Onam spread. It’s been one of my favourite restaurants in the city where I get to taste not just good food, but also have enriching conversations with the chefs about the fare. Honestly, that makes my experience complete. ☺️ . . Here’s what we had: sambaram (chaas), kaaya varuthatu, shakkara upperi, pulinji, poppadam, pazham, vadukappul, manga currey, parappu vadai, adai, paniyaram, pyaru thovaran, kootu curry, avial, olan, kalan, erussery, beans mezzuku peratti, parappu thalichathu and pal adai and parippu pradhaman 🌴 . . This was one of the best sadyas I’ve had, but what I did miss in this experience was getting my hands dirty like I would anywhere else! 🙃😋

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Pindi cholle are made often in our households. They’re different from the normal cholle as they’re the same size as the kala chana. We don’t make it in Mumbai much as this variety isn’t easy to find and most people serving pindi cholle here don’t even know why it’s called that and how it’s different from the normal cholle. As far as I recollect, my Dadi told me that these were a speciality of Rawalpindi, hence the word pindi. The preparation is usually dry or semi dry and it can be eaten with bhature, kulche, paratha or even garam roti. In fact, these are easier to make than the regular chana. Want to know how? Here’s the recipe: Cholle soaked overnight -½ Kg Freshly powdered coriander seeds -8 tsp Freshly roasted jeera powder- 2 tsp Anardana-8 tsp Kasuri methi-1 tbsp Salt To taste Oil-5 tbsp Method: 1. In a pan add the boiled cholle and then add all dry masalas into the boiled cholle 2. Heat oil in a separate pan and than pour it over the cholle and mix well. 3. Your dish is ready to be served!

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I learnt to make this besan bhindi from one of our househelps, during Navratris when we abstain from using onion and garlic in our food. She said that she learnt it from a lady in the house she used to work in earlier. So in many ways, this is passed down recipe, albeit not within the family, but indirectly. I add aloo to it because I really love bhindi with aloo, but you can skip it if you want. Here’s what you need to make this - long slit bhindis, long slit potatoes, mustard oil, salt, turmeric, red chillies, chaat masala and besan (chickpea flour). Here goes the #recipe: Pan fry the bhindi and aloo till partially crisp and cooked. Keep aside. In a kadhai, add 1tbsp mustard oil and add 2tbsp besan and roast it till golden brown. Add all the dry masalas to it and cook for 1 min Add the bhindi and aloo, mix well Cover the kadhai and turn off the gas and let this rest Serve with hot chapatis! Easier than you thought it was, wasn’t it? Let me know how this turns out for you :)

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thatthalasserygirl. Chammandis...
An assortment of kerala chammandis. Not as watery as a c

Chammandis... An assortment of kerala chammandis. Not as watery as a chutney ,these chammandis have a soft texture and hold a prominent place on any Keralite dining table. The coconut chammandi is a popular one . It’s an amalgamation of flavours. There’s the spicy bit from red chillies , the sourness from tamarind , a wee bit sweetness from the coconut itself and balanced with the right seasonings. In the picture here , is SAMBARAM ( buttermilk with shallots and curry leaves) in the centre . And the pulli inji for an accompaniment. The rest are various chammandis. Nellika chammandi ( gooseberry) Thenga chammandi ( coconut) Chuttaracha chammandi ( burnt red chillies with coconut) Pavakka chammandi ( bitter gourd) Flavours that can steal your heart and make a meal comforting and gratifying. Team it with hot rice or idlis or even a warm bowl of hearty rice conjee.

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#RePlug: #DelectablePunjab: here’s a dish I learnt to make from my friend Prabjyot. It was a dish I loved ordering in restaurants and always wondered how to make at home because the restaurant versions were always too sweet and oily. I made this for my Baisakhi pop-up last Sunday and it was loved by one and all. Here’s the #recipe: Ingredients 250gms paneer 10 cashews 1 onion Kasuri methi 1 cup peas 1 crushed cardamom Garam masala powder Red chilli powder Coriander powder Salt to taste Sugar Oil Method: In a pan boil water and add the onion and cashews in it till they soften Now in a blender, make a paste out of the boiled onion and cashews In a pan, add oil and heat it Add the onion-cashew paste and cook till the oil begins to separate Add the dry masalas and salt + sugar to taste Keep cooking this paste on a slow flame In the end, add some roasted kasuri methi to finish off the gravy and then add the chunks of paneer Enjoy it with hot rotis!

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Festivities and celebrations become even better when you have a family and a group of friends to share it with. Cooked a “sort of festive meal” today for my friend Alisa Yuasa, who is visiting us from Japan. Alisa happens to be my first and only pen friend (remember those?) and we met for the first time five years ago, when she visited me in Mumbai. She’s back in India and this time it’s for my wedding (partially!). Friends have a way to make everything special, innit? ❤️ . . Cooked this meal for her today and also took her on a ganpati pandal tour and we discussed everything from India and Japan, our cultures (differences and similarities), her love for “beendi (bhindi) and roti and chai!”! What you see on the plate: sambhar, idli, paneer bhurjee, besan bhindi aloo, boondi raita, roti and rice! You can see what she thought of the food in my insta stories 💕 . . Happy festivities, lovelies! May all your prayers be answered🙏🏼

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thatthalasserygirl. Using the right ingredients heightens the flavour of any dish . Here’s

Using the right ingredients heightens the flavour of any dish . Here’s Pradaman payasam . The Moong dal is slow cooked and melted jaggery added into the cooked dal and simmered to heighten it’s flavour and texture . I have used Marayoor jaggery . Marayoor is in the Idukki district of kerala and best known for its large sugarcane cultivation . The jaggery is unrefined and a syrup has to be made of jaggery and water . It’s then cooked and the impurities strained out . The sweetness and the texture of this jaggery is the best that I have ever used . Cooking payasam in an uruli ensures that the colour , texture and flavour is to perfection.

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thatthalasserygirl. Happy Onam to all ... Today is Attam. The first day of Onam. A yellow

Happy Onam to all ... Today is Attam. The first day of Onam. A yellow coloured pookalam ( floral decoration) signifies Attam. A mini sadya to begin this auspicious day .. Achinga payar Mezukupuratiyatu Ulli theeyal Sambar Avial Vellerika Pacchadi Palakkadan Matta rice .

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Last night is what I’d call history served on a modern plate. Chef @akshrajjodha, the executive chef of @itc.windsorblr and blue blooded man from the royal family of Rajasthan hosted a dinner at @itcmaratha for a private audience last night. He draws his culinary inspiration from his lineage, of which the roots have spread from royal family of Jodhpur to the royal family of Gujarat. Chef Jodha had smartly broken down the components of a Rajasthani thaali into a nine course dinner, while ensuring that the authenticity of each dish remained intact. The dinner experience was further enhanced by his personal anecdotes about his ancestors and the dishes that were served (more on that on the blog soon, I promise!) . . My favourites were the motiyaan paneer (paneer marinated and crusted with sago, served on a bed of garlic chutney), gatta sangri with gulabi paratha (wild beans encased in besan tarts topped with yoghurt based gravy and served with beetroot paratha), papad roll and bajra roti (spiced potato mixture rolled in papad and smeared in onion gravy), dal baati choorma (this was served in an interesting manner where the baati was filled with panchmel dal and served on a bed of choorma). . . The dinner was a confluence of Indian traditional cooking, history and culinary art and chef Jodha was the grandmaster! Thank you for having me over @itchotels and @itcmaratha. This will be an experience I’ll always cherish. 🙏🏼😊

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Kadhi: Ingredients for kadhi: 1l mattha/chaas 3tbsp besan (chickpea flour) 1 cup water 1 inch ginger 5-6 pods Garlic 1 Green chilli Ingredients for tadka: 1 chopped onion 5-6 chopped garlic pods 1tsp methi dana 1tsp mustard seeds 1tsp jeera 1tsp red chillies whole 1tsp Turmeric 1tsp Red chilli powder 4tbsp mustard oil Pinch of asafoetida Salt to taste Ingredients for Pakoda: 4tbsp besan (chickpea flour) tsp Turmeric 1 tsp Chilli powder 1 finely chopped onion 2-3tbsp water Salt to taste Mustard oil to fry Method for pakoda: In a bowl add besan, salt, turmeric, red chilli powder, salt and chopped onion and mix these dry ingredients well Add water to this mixture and whisk it till the lumps from the liquid go away and there is a medium thick consistency In a pan, add mustard oil and bring it to heating point Now, add 1tbsp mixture of the pakodas and fry them till golden brown. Keep this aside Method for Kadhi: In a deep dish, mix the mattha, water and besan till the besan lumps vanish Separately make a ginger, garlic and green chillies paste and then add it to the mattha-besan mix Cook this for minimum 2-3 hours till it achieves a slightly thick consistency Method for tadka: In a pan, add mustard oil and bring it to heating point To this add the jeera, methi dana and let them crackle Add finely chopped garlic, followed by onion and cook till golden brown Add the dry red chillies Later add turmeric, red chilli powder and asafoetida Once cooked, add this tadka to the kadhi and mix

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Saw a post by a friend about a recent Chinese dinner that she devoured and it reminded me of this delicious stir fried vegetables in black bean sauce with veg fried rice that I had at @theleelapalacenewdelhi a few days back. This was just the perfect meal after a morning spent with back to back meetings and wedding preps! Funny how our definition of comfort changes with mood na? 😊 . . Making kadhi-chawal for dinner tonight. Want detailed recipe of kadhi? ❤️

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thatthalasserygirl. As I walk down memory lane again today, I recall the Godamba (wheat be

As I walk down memory lane again today, I recall the Godamba (wheat berry) payasam . This would always be a prized and integral part of an Onam sadya, which my grandmother made with lots of love and nuance. For me , this was the hero of the payasams. The payasam would be poured in a rounded coconut shell ladle on to the sadya banana leaf . The custom was to scoop it up with your fingers directly from the leaf and enjoy the flavours that seeped into the leaf and the fingers . Making the payasam was an elaborate procedure with tons of coconut milk freshly extracted and lots of jaggery that would look like melted shiny gold . The flavour to this payasam lies in the technique of slow cooking, firstly with the diluted coconut milk and then the melted jaggery. The flavours still remain so fresh and the aromas still so uniquely strong . Added to this was my grand mother’s energy, which always made food taste as divine as an offering. Here’s the wheat berry payasam that I made this morning with memories of flavours and aromas that was such a vivid part of my childhood.

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I rarely get cravings for sweets, but when I do, a vanilla ice cream suffices. Gave a simple twist to the usual vanilla today and churned a fresh batch of cardamom vanilla flavour today, topped with toasted almond shavings. I used @spicedropindia’s cardamom drops to flavour it. Just 2 drops of this and you’re good to go! I also use it in my chai very frequently. In fact, I must mention that the ‘chai masala’ flavour is one of my favourites and I carry it with me in my bag all the time, just in case I don’t like the chai outside! 😉 . . Give suggestions on what else I can use this for? Have you tried their other flavours? 🤔

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It’s a “cooking for friends” kinda week at my place and today’s guest is my childhood friend @lekhinee26. This girl is a genius, I mean look at the beauty she’s created with her homegrown brand @theindianethnicco (love love their clothes!) and believe it or not, we bonded over food since the beginning. Our friendship starts and ends on food and then there’s everything in between. 🤣 . . Made a comforting thaali for her today, consisting of doi begun, dal tadka, chatpata aloo (recipe by @smitadeo_ ), papad and steamed rice. . . The house is finally becoming home with friends gracing it with their love and presence and me cooking my heart away for them. ❤️

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Thing we miss the most when living outside home is the food that we eat on a regular basis. When I lived alone in Delhi as a student, I used to try to recreate as much of “home food” as I could in my tiny kitchenette and fill up our common refrigerator, so that there was enough for my flatmates too. It is there that I learnt to be truly independent in a kitchen. My love for cooking grew heaps and bounds because for me it was my only stress buster, apart from writing articles on a daily basis for @aol. While going through an emotionally bad phase, it was my classmate and flatmate @sarogenie who stood by me firm as a rock and kept me from falling apart. Such was luck that we even ended up in the same institution for our post-grads, and even if that meant seeing her for just five minutes on a daily basis, it felt like home, like family. It’s been eight year of knowing each other and our bond only grows stronger. . . It was her birthday yesterday and today she’s come home and I thought of making some “home food” for her. I hope this dinner of aloo-dum, begun bhaja, ghee pulao and raita (not in photo) makes her bong soul happy ❤️

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“जेड़ी मौज छज्जू दे चोबारे, ना ओह बलख ना बुखारे” (the comforts that your own home can provide you can’t be found anywhere else). First meal at home after being away for ten days. Made a simple onion-tomato pulao with leftover rice, some paneer tikka, achaar and dahi. ❤️ . . Planning one last #DelectablePunjab pop-up before I leave. Would you guys be up for it? 😊

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Last night I was invited for a kebab-biryani festival by a prominent hotel in Mumbai. One of the biryanis that the chef has made was a masoor biryani and I knew it that instant that I wanted to try my hands at it too. I remember seeing a post by my friend @ankietgulabani about the same, long back, and trusted as his recipes are, I went to his blog - Belly Over Mind and found the recipe that suits me the most, with some tweaking to adjust to the ingredients I had at home. . . So here’s the masoor biryani/pulao that I’ve made and I must admit that this has turned out beautifully. I will surely make this more often. . . Here’s the recipe: . . Boil basmati rice and keep aside. Make sure it has a bite to it. Boil masoor dal and keep aside, make sure this has a bite too. . . For the masala, use 2 dried Kashmiri chilis, 5-6 almonds (he uses poppy seeds), 4-5 garlic pearls, 1 inch of ginger, coriander seeds and cumin seeds. Grind this coarsely with very little water. . . Now, in a hot kadhai add finely chopped onions and once they turn translucent, add this masala and cook till oil begins to separate. . . Later add finely chopped tomatoes and cook till they soften. . . In the end, add the masoor dal and mix well. Now add this mixture in between layers of rice and serve with chilled raita! 😊

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K H A D A K T E R I // A Taste of the Wild 🍃 . Teri or Khadakteri is another wild monsoon green that grows abundantly in the forests across the Sahyadri mountains and are believed to have been consumed by tribal communities living in villages around there for thousands of years. 🌱 It’s characteristic small round lotus-like leaves are rather fragile and have a subtle green leafy, vegetal flavor. Also known as Shield Leaf Ariopsis, this leaf which is in season from early July to around the first week of August is rich in phytochemicals with antibacterial, anti-diabetic, anti-arthritic and anti-cancerous properties. . On our #ATasteoftheWild menu at @thebombaycanteen with @ooofarms, we’ve come up with an exciting (and delicious) vegetarian dish that’s really highlights the vegetable in a fun new way. More details on that in the next post. . A Taste of the Wild at @thebombaycanteen is a never before seen exploration of Indian forest finds each presented with a fun twist in true Canteen style available till 31st August. #khadakteri #terileaf #TBCmonsoonmenu #indianvegetablesaresexy #seasonalveggies #localIndianproduce #monsoonvegetables #foragedvegetables #atasteofthewild #wildfoodsmenu #wildfoodfestival #wildproduce #wildvegetables #knowyourdesivegetables #blackandwhitewhisky #gordonslondondrygin #indianfoodmovement #indianingredientprogram #thebombaycanteen #indiainspired #mumbai

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I first came across @a_madteaparty after a discussion, where @skoranne was telling me about few of the Instagram handles she follows. I was in awe of Anita because what I saw on her feed was a mix of architecture, landscaping, food cooked by her, sourdough breads, knowledge on fermentation, knitting and gardening. I loved how all her varied interests came together to make a visual delight for all her followers, while also talking in detail about her subject, in the captions. . . I don’t know when Anita began following me, but soon we started interacting and planned to meet on my trip to Delhi. Unfortunately we couldn’t meet the last time I was here. This time I promised her that I’d pay her a visit no matter what, and I did. 😊 . . Anita and her husband Vijay welcomed me to their warm abode that is surrounded by greenery and positive vibes that Anita has so dedicatedly invested in. She proudly showed me her kitchen garden (terrace + ground floor) and I was delighted that she made for me a salad with greens harvested from her own garden and kumro bhaja with the pumpkin flowers (again from her garden) and her famous sourdough focaccia, amongst other things. I later also tasted a delicious kombucha made by her, while she enthralled with my the stories of her childhood and her varied passions. . . Let’s just say that I’ve come back very happy and assured that when I shift to Delhi in two months, there will be friends with similar interests waiting for me. Thank you Anita, for sowing yet another seed of friendship and I am sure it will reap results just like your crops do ❤️

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To celebrate Rakshabandhan, we went to my father’s first cousin’s place yesterday, here in Delhi. Bua’s daughter-in-law (my Bhabhi) and my cousin sisters had prepared this spread for the family. Sonu Bhabhi is one of the most accomplished cooks in the family and whatever she makes stands out and is loved by all. Yesterday was a busy day for her as the rush at their bakery was immense and yet before she left for work, she made this delicious rajma and paneer, while the khushka (onion rice), raita and the tandoori roti was made by my sisters Renu Didi and Sonia Didi who were visiting. The speciality of this meal is that each dish is complete by itself, but as a thaali it adds to the overall completeness of the meal. Quite like our relations, isn’t it? We are all complete by ourselves and yet coming together with family, where each of us being our uniqueness to the table, adds more vibrancy to life ❤️ . . How were the festivities for you yesterday? Kya banaya? Kya khaya? 😊❤️

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One of my most favourite places in Delhi is the Havmore at Pandara Road market. This was the first meal I had when I reached this time, and it didn’t disappoint, as always. Paneer makhani, dal makhani and butter garlic naan! What’s not to love? ...The calories maybe. 😂 . . As much as I am proponent of home cooked Punjabi food that is true to its roots, what I can’t deny is that this will always be my favourite go-to indulgence when it comes to eating out! . . What’s yours? 😊

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thatthalasserygirl. Lunch 
Malabar mutton curry
Sambar 
Pacchadi 
Idiappam
Palakkadan matt

Lunch Malabar mutton curry Sambar Pacchadi Idiappam Palakkadan matta rice As the month of August works its way forward, my excitement reaches new thresholds since I know that Onam festivities are soon to begin in Kerala . The mutton curry is a true Talassery special with coconut milk extracted from freshly grated coconut. The first part of the extraction process is squeezing coconut milk and blending warm water to it. The first bit of coconut milk is usually thick, normally added at the last phase of cooking to obtain a creamy texture of the curry . The second portion is more watery and it’s in this that I cooked the mutton curry . The store bought cans surely are easier but a huge compromise on flavour and texture of the dish . Sambar - that’s always a quick one, even if you use freshly ground sambar powder, which is my preference. Again, the store-bought varieties have a duller, more synthetic flavour. Pacchadi is a yoghurt curry made with coconut, mustard seeds, and green chillies. Idiappam or also known as string hoppers are made of rice flour that is smoothly kneaded and put into a chakli press. Red rice, also called the palakkadan Matta rice, is the best accompaniment to Keralite dishes and a staple in all Malayali households. And to top it all off, payasam. No meal is complete without a good serving of sweetness. Today, I made a moong dal dessert called Pradaman. Melted palm jaggery with all the goodness of raisins and nuts and coconut milk, the richness of this dessert is the creamy coconut milk that blends well and gives it a smooth and delightful texture.

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It took almost a month to finally settle down in our new house and the first thing we did once the chaos was over, was to make rajma-chawal! It was a Sunday and it was also my brother’s birthday, and like a good Punjabi family, we decided that nothing but rajma-chawal would suffice. So here it is, my plate full of love and gratitude ❤️🙏🏼 . . Now in Delhi for the next ten days and looking forward to all that the city has to offer in terms of food and meeting some of my favourites ❤️

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delectable_reveries. In Punjab we made dahi bhalla with split urad dal instead of urad dal,

In Punjab we made dahi bhalla with split urad dal instead of urad dal, with a touch of ginger and green chillies to enhance the taste. I’m bringing to you our family recipe for making dahi bhalla in this #DelectablePunjab recipe video. ❤️ . . I’ve made these using the recently launched @hamiltonbeachindia Juicer Mixer Grinder. I used their presets and ground the batter using the same. See for yourself the beauty this product is! You can also buy this product on @amazondotin . #SayHelloToPerfection #ProResultsAtHome #JuicerMixerGrinder #HamiltonBeachProfessional . . . #thaali #indianfood #foodporn #food #foodstagram #foodlove #foodblogger #igtv #recipe #regionalfood #mumbai #IndianFoodMovement #localindianproduce #followforfollow #foodies #gharkakhana #tasty #yummy #foodisfuel #mondaymotivation #vegetarianrecipes #vegetarian #eeeeeats

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#DelectablePunjab: Lunch yesterday was cholle, dahi vadas and loon-jwain paratha. A few days back my friend @thefinelychopped asked me what’s the difference between cholle and channe and I realised how frequently asked that question is because even in Punjab a lot of us call cholle as “chitte channe” but then when I pondered on it a little longer then I realised that in our homes we call white chickpeas as kabuli channe or cholle and the black gram is kala chana. But the Peshawari side of the family calls even these cholle as channe...so maybe it’s more to do with which region one comes from than any hardcore technicality. Do you have any other POV? I’d love to know 😊 . Every household makes cholle in their style and nowhere will you be able to taste the same flavours. What marks the difference is the way they’d make their masalas. While some would add that additional boiled tea water for the brown colour, some would consider that a complete no-no. Some would make a khada masala, and some might make it in puréed mixture. The list is endless. But like they say, “khaana pyaar se banao toh humesha accha banta hai”, and that couldn’t be more true. In my house itself different ways of making cholle, where my mom makes it a certain way, my bua makes it a certain way and my Badi mummy makes it a certain way. What’s common? They all taste fabulous! ❤️ . . Paired with bhaturas/poori/paratha, pyaaz waale chawal, cholle is that versatile dish that can never go wrong! . . Our masala for cholle comes from Dehradun and I don’t know what makes it so special, but we’ve never been able to use any other masala except for that one. 😊

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Rainy day meal of leftovers - dal, boondi raita, aloo-mattar, besan bhindi, roti and rice. . . The kitchen at our home becomes functional for a few days and then the guys take over again for some final touch ups. So on the days when we have the kitchen to ourselves, we try and make the best of it. You can see that on this plate 😊 . . What’s the week looking like guys? 😊

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The way to someone’s heart is through their stomach and I couldn’t agree more. I’ve been blessed with friends who open the world to their cuisines for me and the plethora of knowledge about their culture. From Kashmir, Punjab, Bengal, Maharashtra, Gujarat, Karwar, to Kerala, in the last many years I’ve tasted the food that has left me enriched and forged relationships for a lifetime. In the spirit of #FriendshipDay I want to thank my #FriendsWhoCookLove ❤️ . . Do you see how beautiful and vibrant they’ve made my life? ☺️ . . And to all of you who follow me, THANK YOU! You keep me going and your virtual friendships mean a lot 💕

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I’m sure everyone knows that Moringa is a superfood and it’s advantages aren’t hidden from anyone. During my trip to Punjab last month, I tasted aam or swaanjhan ki phali ka achaar. Swaanjhan/Sehjan is drumstick aka moringa oleifera. My Badi Mumma had made this achaar at home during her annual pickling ritual. Honestly, I had never tasted this before in a pickle and was intrigued to know if it is a regular fare in Punjab or not. Apparently in the year 2007-2008 when a meeting was held in the directorate of agriculture in Punjab, an officer from Delhi passed an order that every farmer must grow one moringa tree per farm and then there was no looking back. Every farmer was given a shrub after it was grown in the government nurseries. Slowly as the awareness about the benefits of this tree grew, more and more people started growing it in their backyards as well. . . These drumsticks were supplied to my Badi Mumma by a distant relative who grows them in their backyard and after having eaten it in sambhar for various years, she decided to give it a Punjabi twist and has started including it in our achaar, in turn making this pickle also a healthy choice! . . Swaanjhan/Sehjan might be new to Punjab but I am in love with the way it has been adapted and being made into a part of our cuisine. At the end of the day, this is what #DelectablePunjab is all about 😊

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