Grains & Flour Recipes | Page 8 of 13

Methi Pakora Kadhi: Fenugreek Fritters in Yogurt Gravy

Fresh fenugreek and onion fritters dunked in a yogurt-based gravy [my mouth is watering as I type this!] – that’s methi pakora kadhi. For those of you new to Indian cooking – kadhi is a sour gravy traditionally made with lightly spiced yogurt. Different regions of India have distinct styles to making kadhi. In North India, kadhi is served with fritters (pakoras) in it. In Karnataka, a similar dish majjige huli is popular – this is a lighter version with boiled vegetables in place of pakoras. In Gujarat, kadhi is sweetened with jaggery. And you wouldn’t typically add onions to kadhi in Bihar – my mom certainly wouldn’t.

This recipe is closest to the style of Punjabi kadhi.

I cook with spinach quite a lot – in curries, as a base for green pasta sauce, in spinach dal and spinach rice. Here is yet another use of this lovely green vegetable. Spinach parathas or palak parathas.

Dabba Chaukore Aur Paratha Gol? Bahut Nainsafi Hai!

Do you realize that if you stack round parathas in a square lunchbox, then even with the largest paratha size your lunchbox can accommodate you leave more than 20% of its surface space unused?

Does this “criminal wastage” bother you?

You can’t beat geometry. But you can pack parathas in your square lunchbox without an inch of space going waste. Let me show you how.

https://www.steamingpot.com/wp-content/uploads/2012/05/Spaghetti-with-Homemade-Tomato-Sauce.jpg

This post is dedicated to all those who believe their culinary range is limited to cooking instant noodles and heating ready-made food, for whom pasta sauce means a pricey jar of red substance bought from the supermarket.

Please. Don’t let those packaged pasta sauce bottles burn a hole in your pocket and inject a million preservatives into your system. Making homemade tomato sauce for pasta is the easiest thing in the world. At least, if you go by this recipe I’m going to share with you.

Rice Kheer with Jaggery, Dried Figs and Saffron

An exotic rice kheer (pudding) that gets its sweetness entirely from jaggery and dried figs. A hint of saffron that elevates it to greater heights.

A dessert fit for royalty with the best kind of calories you can hope to get from such indulgence. Jaggery may come from the same source as white sugar – sugarcane juice – but it’s miles ahead in terms of nutrition. The process of refining strips white sugar of sugarcane’s mineral contents, while the simpler method of jaggery-making retains them.

Besan Ka Cheela: Savory Gram Flour Pancakes

Today’s post is about a much-loved breakfast dish in India – besan ka cheela. For the uninitiated, besan is flour made from Bengal gram (chana dal), used in Indian cuisine in a variety of dishes such as kadhi, jhunka and pakoras.

In cheela, batter is made out of besan and other ingredients, shallow-fried like pancakes on an skillet/tava and served hot.