One of the best vegetarian recipe I have had in a long time is a stuffed okra with its origins in Gujarat. Tarla Dalal’s recipe for a Gujarati stuffed bhindi is simply out of the world. Those who hate okra will definitely fall in love with it when they try Bhindi Sambhariya.

Though I am not too fond of cabbage, I find myself enjoying a North Indian style cabbage dry saute that calls for the inclusion of potato. Its a fabulous combination and a drizzle of lemon juice gives it a flavor that is so satisfying. Its amazing how the simplest of recipes are the most flavorful.

There’s something magical about ‘chocolate’. I’m a chocolate freak and can’t seem to get enough. I love the combination of peanut butter and chocolate and so decided to make chocolate fudge with peanut butter frosting. Its pure harmony to my palate.

I prepared Kulchas stuffed with paneer, cooked over stove top and served them with Channa Masala. Made for a hearty filling meal. Tastes best hot off the stove.

A deliciously unfussy and super quick to bring together eggless mango cake prepared in a pressure cooker. A dense cake with a slight bread consistency and subtle mango flavor.

Summer is in full swing. Going the salad way is becoming a regular routine. We had an abundant harvest of tomatoes this year. Tomato pickle was prepared last week. Today, I prepared an easy, breezy, cheesy, super simple tomato salad using little cubes of cheese and cucumber.

Vegetable Sevai makes for a light, filling and quick-fix breakfast meal. Prepared pretty much the way one would prepare vermicelli. Adding vegetables of your choice makes it substantial while tofu/paneer adds a dose of protein.

One of my favorite Punjabi dishes is Amritsari Chole – a high protein classic recipe with heady flavors. I love the texture and combination of spices that go into its making. The addition of one of my favorite flavors, anardana, adds a tangy punch to the nuttiness of chickpeas.

Indo-Chinese Appetizer ~ Gobhi Manchurian The market is flooded with Cauliflower and very reasonably priced. Bought two large heads for Rs.20/-, cut them into florets and used a portion to prepare Gobi Manchurian. I’ve received requests to blog Indo-Chinese recipes especially appetizers. So, I decided on this colorful and vibrant cold-weather appetizer or snack, much [...]

I was pleasantly surprised at how easy it was to shape different types of rolls or small breads from the left over bread dough I made few weeks ago. I prepared plain buns, sesame buns, foot-long hot dog buns, garlic flavored pav breads, twist and bowknot rolls.