3CR! Crunchy cucumber and fresh carrots added to the ever comforting curd rice, topped with a tempering of red and green chillies, curry leaves, mustard seeds and ginger. Simple, easy, quick, satiating, comfort food… just like every other recipe on this blog! This recipe of carrot and cucumber curd rice is ready in literally 10 minutes, including prep! That is, if you have leftover steamed or boiled rice ready to use in the refrigerator. If not, the recipe takes possibly 7-10

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

Desi chana curry. Tari wale kale chane. Tari wale desi chane. Even though these are brown chickpeas, literally translated they’re known as Black Chickpeas. And they make some of the most delicious curries that I have eaten. I’d even go as far as comparing it to a mutton curry! Only, Kala Chana Curry tastes so much better. Healthier even. Black / Brown Chickpeas are super nutritious. Good source of plant based / vegan protein, rich in iron and calcium, high in fibre and good c

Super super simple and super super flavourful spinach rice or simply green rice. This recipe of Palak Rice is SO GOOD just on its own that one doesn’t need a side or curry or dal to go with it. A raita maybe. Or a simple kachumber (onion, tomato and cucumber salad), yes! Anyone who knows me, has been following my blog or social media, knows I like to keep my meals simple. A one pot recipe, Palak Rice is quick to cook, comforting and nutritious. One recipe, many benefits. This

Crispy Dry Masala Okra Bhindi (okra / ladyfinger) stuffed with dry spices (sukhe / sookhe masale) and cooked till crisp and crunchy. Delicious! This one’s quite a simple, quick fix recipe to put together. There’s no elaborate onion tomato masala paste, no lengthy cooking process, no frills! No fancy spices either. The only time consuming part of this recipe of Crispy Dry Masala Bhindi is washing and wiping the okra absolutely dry. If you’re a fan of kurkuri bhindi / crunchy f

This recipe really needs no introduction. If you have ordered dal tadka in a restaurant, you would most likely be served toor dal tadka. Toor dal (arhar dal or yellow pigeon peas) is the lentil of choice for a restaurant style dal tadka, as it blends well while still holding shape, giving the lentil curry both; a mushy and grainy texture. A part of the toor / arhar dal disintegrates into the cooking water, making a thick curry and a lot of it stays solid, for that texture tha

Red kidney beans curry Let me start with a disclaimer. This is a one pot rajma masala recipe, not the authentic Punjabi recipe of rajma masala where the red kidney beans are boiled first and then added to an onion tomato masala. In this recipe of rajma masala, everything gets cooked together. For the most of it. This recipe of rajma masala is like an instant pot rajma masala, without an instant pot. Everything gets done at once, no multiple cooking processes and you don’t hav

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

Quick to cook, one pot meals coming up on the blog in the next few posts. Also, easy on the tummy, cooling recipes coz, Summer! And I’m sure no one wants to spend hours in the kitchen cooking up and eating heavy meals. Lauki… also known as bottle gourd, doodhi, ghiya and many other names. Not everyone’s favourite vegetable, even though it must be a regular in our diet thanks to its health benefits! Chana dal… Bengal gram lentils, split chickpeas… high in protein and dietary f

Soya nuggets or soya chunks… high protein vegetarian, vegan, plant-based alternative to animal protein. Soya chunks or nuggets come from soybeans which, like any other bean, are high in fibre, calcium, iron, omega 3 and more. Low fat too because soya chunks are made from soy flour that is left over after extracting oil from soybeans. Usually soya chunks have protein content similar to that of meat and take much lesser time to cook. The quick cooking time for this recipe of Ch

Commonly known as taro root or colocasia root. Arbi does not have a strong flavour of its own and is versatile much like potatoes. Taro root or arbi borrows flavour from the spices / masala that is added to it while cooking. Taro root is healthier than potatoes in many ways; higher in fibre, lesser in fat content, good source of antioxidants, minerals and vitamins (especially vitamins C & E, which makes it great for skin and hair health). So definitely look at including taro

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

This recipe is that of a Punjabi style Lobia (black eyed peas) Curry. Or Rongi as we call it at home. The masala paste for this curry recipe is a basic one with onions and tomatoes which could be used for any Punjabi style whole beans recipe; think rajma, kale chane, chole masala and others. These recipes will be posted separately too with their distinct spice powder mix which differentiates the flavours. I usually soak and boil an extra cup of black eyed peas to make these L

Looking for a refreshing, unconventional, not-toothachingly-sweet, summer cooler? Look no further than Hibiscus Tea, rather Lemonade. If you have a flowering hibiscus plant at home, this is the perfect recipe for you. You could also make Hibiscus Tea with dried hibiscus petals. Yes, just the petals are used for this hibiscus herbal tea / lemonade. Usually, Hibiscus tea is made using the petals of the Roselle variety of hibiscus. I have used the red Hibiscus flowers grown and

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

We’ve all made idli “dhokla” with leftover idlis using a tadka of curry leaves and haldi (turmeric powder). Looking for another way to upcycle leftover idli ? Or just a quick, easy snack ? Make this recipe of Schezwan Idli… spicy, crispy, melt-in-the-mouth… all at the same time! Time to take the humble idli to another level! This recipe of Schezwan Idli works best with leftover idli from the previous day or atleast ones that have been prepared a few hours earlier, say 3-4 hou

This is a basic moong dal tadka recipe, with a simple, flavourful tadka (tempering) for the ones new to cooking. I will follow this up with some more tadka dal recipes for variations. Dhuli moong dal (or petite yellow lentils) on its own is bland, so the use of ghee and aromatics is important here to add flavour. You could also add onions and tomatoes to the tadka, a recipe that I will share soon. Easy to digest, dhuli moong dal makes for a simple, satiating, everyday meal. P

Or Punjabi style pickled onions. Sirke wale pyaz are made with the small red onions usually available during winters. These aren’t sambhar onions, they’re just regular small red onions. You could even cut larger red onions in to thick slices and pickle them using this recipe of Sirke wale Pyaaz. I like to make these Sirke Wale Pyaz in smaller batches, enough for 4-5 days or a week at max. so the onions still have a crunch and don’t turn soft. Connect with me on social media f

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