Summer is fast approaching and few things are as refreshing and thirst quenching as homemade lemon ginger tea. It is a great beverage served hot or iced when you are entertaining guests,
Daal Makhani in Slow Cooker
Slow cooked creamy daal makhani with whole urad and red kidney beans. Lentils are an everyday thing in Punjabi homes but by no means is this daal an ordinary affair. However it is extraordinarily simple to cook.
Homemade Cultured Butter
I simply love the taste of fresh homemade butter. It is not something that I make every day of the week but whenever I have spare cream or crave for parathas I do make butter. It only takes 2-3 minutes to make cultured butter in a food processor. Freshly made cultured butter tastes good on a toast, paratha or over steamed vegetables or indian style cooked daal/ lentil. It keeps well at room temperature for a week, 15-30 days in the fridge and few months in the freezer.
Kale and Eggs ‘Sabzi’
This is a super simple recipe with immense flavor and of course absolutely healthy.
Moist Lemon Pound Cake
I couldn’t wait to share this lemon pound cake recipe, after reading wonderful spring recipes on the food blogosphere. This cake is delicious with a perfect moist and delicate crumb and a good lemon flavor. It travels well and freezes well. Hope you’ll enjoy!
Make your own Mango Chutney
Google+ is one of the social media platforms where you get to see and learn something unique every single day. And sometimes an idea or recipe you see is so simple and works for you that you wonder why you didn’t think of it. I came across one such post by Azlin where she used a mix of mango chutney and mayonnaise for canape topping. I happened to have mango chutney at home, so I tried out her recipe and also a really simple dipping sauce by adding water, and it was deeeeelicous! I wanted to share this idea and the recipe of mango chutney with you all.
Methi Wali Makki ki Roti
Punjab is India’s ‘bread basket’ and flat breads are made fresh everyday from various grain and bean flours such as wheat, sorghum, barley, buckwheat, corn and chickpea. Come winters and, it’s makki ki roti or yellow corn flat bread, that becomes staple in every punjabi household – be it breakfast, lunch or dinner. Corn often referred to as maize in Punjab, is gluten free which makes it a good option for those who are allergic to wheat.
Traditionally, Makki ki roti makes a splendid combination with sarson ka saag (cooked mustard greens) but it can also be cooked in other ways to relish with yogurt and butter. This recipe is flavored with fresh methi (fenugreek leaves). Rich, pungent and slightly bitter, fenugreek leaves are extremely nutritious and turns a plain makki ki roti into something delicious and healthy!
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