Creamy Methi Mutter Malai, as the name suggests is a rich and creamy dish from north India. The Creamy Methi Mutter Malai can be found in most restaurants’ menu and is also a famous dhaba (roadside restaurant) food.
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green chilli
Kara Kuzhi Paniyaram
Kara Kuzhi Paniyaram is a popular breakfast food in south India that is also eaten as snack. They are soft, bite-sized. Prepared from fermented batter of rice and lentil. In different regions it is called by different names. For example in Karnataka it is called ‘Paddu’ and in Andhra ‘Gunta Ponganalu’ and in Tamil Nadu ‘Paniyaram’.
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Easy Scrambled Paneer Bhurji
Easy Scrambled Paneer Bhurji is a very simple and easy to prepare dish that requires just few ingredients and can be prepared in less than 15 minutes.
For the paneer either use the store bought or prepare the paneer at home in advance and refrigerate it. I had some homemade one, so used it.
This paneer bhuji resembles the ‘scrambled egg’ only here the crumbled cottage cheese or paneer is used instead of eggs. So why not call it ‘scrambled paneer bhurji’.
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Batata Vada Pav, The Indian Burger
Batata Vada Pav or Potato Vada Pav or Vada Pav is one of the popular street food snacks of Mumbai. The Vada Pav is similar to a burger; in this snack a potato patty is placed in between a bun with loads of spicy chutney or Indian sauces to give it a delectable experience to the palate.
No wonder that this humble Vada Pav started by street vendors years ago in Mumbai comprising of bun and fried Potato Vada or Potato Bonda (as it is called in the south) served with varieties of spicy chutney turned into an iconic street food. Today the Vada Pav is found in cafes and restaurants across India.
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Punjabi Dum Aloo
Dum Aloo is a favorite of everyone at home. Dum Aloo is made using small baby potatoes and the gravy for this is full of flavors and mildly spiced. This recipe is believed to have passed down to Punjab from the Kashmir region.
In the traditional Punjabi Dum Aloo the potatoes are first parboiled and then deep fried before adding to the gravy. I have skipped deep frying, instead I grilled and satueed the parboiled potatoes on a grill pan. Grilling and sauteeing the potatoes in little oil does not compromise on the taste. The final curry is as tasty as it can get.
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Radish Coriander Green Paratha (Roti)
The radish vegetable or mooli (in Hindi) is used in wheat flour to make the mooli ka paratha or mooli ki roti. I make an easier version of mooli ki roti by mixing the grated radish along with the flour and not stuffing it.
The small, hand-written timetable stuck on my refrigerator tells me that today’s lunch is either ‘mooli or aloo paratha’ with lobia bean curry for lunch.
Since there is radish in the refrigerator, it will be radish roti, so grated it and was about to mix it with the wheat flour, when suddenly thought of giving it a twist so that I not only have a new post for my blog (since I already have the Radish Paratha recipe on the blog) but also can give a little surprise to my children.
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