Anda Bhurjee or Masala Scrambled Eggs or Spicy Scrambled Eggs! This recipe is one that is quick yet needs a keen sense of timing for each step of the cooking process. Adding each ingredient at the right time, to make the flavours work in layers. Cook the potatoes enough to not result in a mash, the onions enough to bring out their sweetness, the tomatoes enough to soak the rest of the ingredients in the tangy flavours! Such a simple recipe to cook, yet so complex in its flavo

Or simply Moong Dal Vada with a radish salad and spicy mint chutney. Ram Ladoo; a delightful street snack served towards Northern India. Usually these moong dal vadas are served with a spicy green chutney and grated radish. The green chutney I used here is this recipe of Raw Mango and Mint Chutney. The raw mangoes lend a nice tart flavour to this chutney, which complements the simply flavoured Ram Ladoo so well! Like Indian street food? Try these recipes! Medu Vada Hakka Nood

Yes, there is already a Thalipeeth (multigrain Indian flatbread) recipe on WhiskMixStir. Why then am I sharing this? What's different in this recipe of thalipeeth from the thalipeeth recipe I shared on the blog earlier, you ask? Well, it’s in the name :) This thalipeeth (gluten-free multigrain flatbread or pancakes) is perfect fasting / vrat / upvas food. Makes for a great meal on its own, served with a vrat wala raita of choice. Hence, Vrat Thalipeeth it is. In my home, Vrat

Yes, the raita that I mentioned in my Lauki Chana Dal recipe! Eggplant Raita, Eggplant Yoghurt Dip, Brinjal Raita… this scrumptious baingan ka raita has a crisp bite from the fried eggplant and a creamy smooth texture of yoghurt or dahi. This recipe of Baingan ka Raita uses just fried eggplant, yoghurt and spices. A tadka too! While a Baingan ka Raita is not as quick to put together as let's say a cucumber raita or boondi raita, it is delectable and a must have on your Indian

Kairi / kaccha aam and pudina chutney This recipe of raw mango and mint chutney is simple and delicious or simply delicious. Blitz together a few fresh ingredients and it’s done! The fresh tang from the raw mangoes or kairi is what sets this chutney recipe apart. As with any chutney, the fresher your ingredients, the better and more robust the flavour. Now, a lot of people like adding onions to their mint chutney recipes; I don’t. If you like the flavour of onions in your raw

Or green beans and potatoes cooked in Indian onion tomato masala. This recipe of Beans Aloo is made with string beans or French beans as they’re known as in many parts of the world. Incase string beans are not available, you could try making Beans Aloo with any green beans that are easily available to you or as per seasonal availability. I have made this recipe with long beans (Lobia ki Phali) too. Punjabi style Beans Aloo tastes great made with any available green beans! Gre

Chickpeas Curry This Punjabi style Chole Masala is a curry based recipe, different from Pindi Chole which is a dry-ish chickpeas recipe. Chole Masala is a simple traditional recipe which is put together using easily available ingredients, in your kitchen or at the nearest supermarket. If you have boiled or canned chickpeas at hand, this recipe is ready in literally 20 minutes. Thanks to its high plant based protein content, Chickpeas Curry makes for the perfect vegan main dis

Even though the list is long, this one possibly tops the list of my MOST favourite Indian desserts – Gajar ka Halwa! Gajar ka Halwa or Gajrela or Gajar Pak or Carrot Pudding is a traditional Indian dessert, usually prepared in the Northern states of India during the winter months. The ingredients used in Gajar ka Halwa are hot in nature (garam taseer) and help keeping the body warm. Gajar ka Halwa tastes best made with the sweet, red carrots available for a short time (a mont

Another year is coming to an end… on a rather sweet note :) What do you make, besides salads, when you have black rice in the kitchen pantry ? Hmmm… grind it to a coarse black rice flour or black rice paste and make Black Rice Phirni ! Only recently, much after I made this Black Rice Phirni recipe, I learnt that this recipe has been traditionally made in the North-Eastern states of India; known as Chak Hao Amubi (black rice and milk kheer / pudding)! That’s why: keep learning

The spiced, tangy, thin gravy that is usually served with Puran Poli. Katachi Amti is made using the water in which the chana dal (Bengal gram) is boiled, for making the puran of puran poli. This chana dal water is then cooked with a tempering of mainly grated coconut (dried or fresh), traditional Maharashtrian goda masala, along with tamarind and jaggery for a spicy, tangy, sweet thin gravy that perfectly complements the sweet, ghee-laden Puran Poli. While every home would h

Indian flatbread stuffed with a mix of Bengal gram (chana dal) and jaggery (gur). Traditional, festive Maharashtrian delicacy: Puran Poli with Katachi Amti! Puran is the mix of chana dal and jaggery flavoured with fragrant sweet spices. Poli is Marathi for flatbread. From asking the house-help to make Puran Poli, to bartering Punjabi food for Puran Poli and Kothimbir Vadi with my Maharashtrian colleagues… making it all by myself was super motivating and rewarding at the same

We call it Aloo Pyaaz Tamatar Chutney at home… this recipe is basically egg bhurji without eggs. Beat a couple of eggs (or more!) and cook quickly on high heat as the last step, for delicious egg bhurji. If you're wondering why I'm talking about making egg bhurji adding eggs to Aloo Bhurji, try this recipe and you'll never make or eat egg bhurji any other way! Aloo Bhurji (with or without egg) is a leisurely weekend brunch for our family, accompanied with fresh crusty brun (a

I’m sure many of us have grown up eating custard; warm or chilled, with or without jelly, served as dessert ever so often. Custard cookies make breakfast, mid-meal, snack time flavourful in a fun, nostalgic way. Crunchy, chewy yet soft to the bite, custard powder gives these cookies a melt-in-the-mouth feel. With the addition of tutti frutti and cashewnuts, these eggless custard cookies are very similar to (or the same as?) the famous Karachi Biscuits from Hyderabad. As much

or Besan ka chilla or savoury gramflour pancakes Besan ka chilla or besan ka puda is a rustic, simple-flavoured Indian breakfast or chai time snack recipe, popular in Northern and Western India. A healthy one too, as long as you limit the quantity of ghee or cooking oil used to pan-fry. Like Thalipeeth, these savoury gramflour pancakes make for a gluten-free, low-carb, protein-rich replacement to wheat chapati / roti. Serve besan ka puda with any of these Indian sides recipes

This recipe of Keema Aloo or Kheema Aloo uses mutton keema (mince), you could use minced meat of choice, or soy mince – whichever works. I always add potatoes to my recipe of Keema Curry, which make for a great addition, as the potatoes soak in the flavours of the masala and Keema. That's why I call this recipe Keema Aloo Curry and not just Keema Curry. When available, I like to add a handful of fresh green peas to the Keema Aloo. I also always add a boiled egg to Keema Aloo

Healthy hearty breakfast, lunch or dinner… Paneer Bhurji works at all times. For when you need a quick fix yet wholesome start to the day… an easy to make meal at the end of a busy day… or a spicy side to go with simple dal tadka… Paneer Bhurji is sure a saviour. Paneer bhurji, aloo bhurji and egg bhurji are popular North Indian breakfast recipes accompanied with plain salted parathas or bread. Paneer Bhurji can also be used as a sandwich stuffing for grilled or toasted sandw

One word… refreshing! If only we savoured traditional Indian beverages, which taste great besides being nutritious, more than aerated colas with empty calories *sigh* Most traditional Indian beverages are seasonal, bringing with them the health benefits of consuming seasonal produce. Summers: lassi or chaas, aam panna, shikanji, jaljeera, kokum sharbat, sattu ka ghol, thandai, solkadhi… Monsoon: chai ;) and other herbal teas to fight seasonal allergies, warm soups with season

Spicy moong dal vadas dipped in tangy Kanji… The Kanji recipe traditionally used for this combination i.e. Kanji Vada, is a simple beverage of mustard seeds, red chilli powder and salt. I, however, used the Punjabi Kanji recipe. Kanji vada is a popular street food around Rajasthan, parts of Punjab and Delhi (old Delhi specially). An innovative recipe using Kanji is Kanji Pulao. Connect with me on social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on

Literally nothing spells winter in Punjab more than sarson ka saag with makki ki roti, gajar ka halwa, gobi gajar achaar... and Gajar ki Kanji; a fermented, mustard seeds based tangy beverage. Kanji is prepared usually during winters in Punjab, under the not-so-harsh winter sun, preferably with purple carrots (kali gajar). As purple carrots aren’t easily available, Gajar ki Kanji is also made using red carrots (the ones used for gajar ka halwa, not the cold storage orange one

The first vegetable (sabji) I learned to cook… besides potatoes. Potatoes and cauliflower florets cooked in Indian masalas. Yes... everyone has their own version of an Aloo Gobi recipe and this is mine. Some recipes are simpler, with a tempering of just jeera and green chillies. I like Aloo Gobi with a bit of onion and tomato masala though. So, here goes. PS: Any leftover Aloo Gobi can be upcycled the next morning - mash the leftover aloo gobi, add finely chopped onions, gree