Take cauliflower florets, potatoes, chopped ginger and green chillies in a pot with two to three cups of water. Place on medium-high heat and bring water to a boil. Reduce heat to medium low, cover and let cook until fork is tender.
Stir with a ladle and mash the cauliflower and potatoes while stirring until you reach a mushy texture. Reduce heat to low, and let the separated moisture evaporate. If the mixture of cauliflower and potatoes is dry, add warm water as desired. Keep warm.
Take ghee in a pan on low heat, add cumin seeds and stir until it gives out a pleasant fragrance. Add chopped ginger and stir for few seconds. Then add green chillies and stir for few seconds. Remove from heat.
Add a pinch of turmeric to the tempering garlic and chilli mixture. Stir quickly for a second and pour into the mushy cauliflower and potatoes. Mix once. Serve in a serving dish with green chilies on top.
Nine ‘jewels’ in a creamy gravy served with paper thin flat breads – Navratan Korma. Your Diwali feast shall be brightened with the presence of this korma. I think its…
Ingredients 4 whole quail ¼ cup yogurt 7 to 8 fresh lemon leaves ¼ tsp paprika powder ¼ cup chickpeas flour 5-6 pods peeled garlic Fresh green chilli – according to your spice level Method Take a blender, mix…
I love the look of freshly seared tuna. And the only spice I use is coriander seed, a delicious flavor that will linger with each bite. This is a feast for your eyes as well as your palate.
I cook with fresh as well as dried figs. There’s a more intense sweetness to dried figs, and this sweetness combines with aromatic spices to perfectly complement beef. Serves 4…
A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
