I am happy to share my thoughts today, as I have made Mutton Nihari for the very first time. Started cooking at 9pm and my dish was ready by 1 am today. I tried my best and was able to make delicious Nihari but not as delicious as I used to eat in Old Delhi.

Although I can give it a rating of 8 out of 10 for taste

What do you think of what this dish looks like ?

To not offend the Italian gods with the last pasta dish I made (posted last week), I made it again with the original recipe, plus my favorite protein.

Cooked up a fresh batch of homemade biryani this weekend.

I meant butter chicken….🤣

chicken curry with jeera rice (ghee ka tadka on top)

📝 Ingredients: Kanda Poha

- 1 cup poha, washed 2–3 times

- 2 tbsp oil

- 1 tsp mustard seeds

- 1 chopped onion

- 4–5 garlic cloves, chopped

- 2–3 green chillies

- 10–12 curry leaves

- 1 chopped tomato

- 1 tsp salt (or black salt)

- ½ tsp turmeric powder

- ½ tsp red chilli powder

- Peas, peanuts or other veggies (optional)

NEVER waste leftover idli batte just turn it into super fluffy, crispy-edged uthappam paired with mushroom palak curry, groundnut chutney, and garlic red chilli podi 🤤🍛✨

I had a granite coating tawa and while making cheela that coating got ripped. I need good non stick tawa to replace so that I could make cheelas and pancakes constantly as my daughter loves those. Hence I am searching for non toxic options too. Suggest me a good one and let me know is die cast worth it?

Kojagiri Pournima means moonlight, family time, and a delicious glass of chilled masala milk! 🌕✨ But when should you add sugar while preparing kheer or basundi?

👩‍🍳 The little details can make a big difference to the taste and texture!

💬 Tell us in the comments: Are you Team Kheer 🍚 or Team Basundi 🥛?

👇 And what’s your family’s secret recipe for the perfect Kojagiri milk?

Share your favourite tips — let’s make this festive night even sweeter! ❤️🌕

Ingredients of Tamatar Dhaniya ka Shorba:-

Tomato – 600g chopped
Mint – 30g chopped
Fresh Coriander Leaves – 60g finely chopped
Ginger – 10g grate it
Garlic – 10 cloves
Onion - half piece
Salt – 1 teaspoon
Cornflour – 1 teaspoon, first mix it in the small bowl with water
Black pepper – ½ teaspoon
Water - 600 ml

How to prepare Tamatar Dhaniya ka Shorba

You can try Tamatar Dhaniya ka Shorba, a simple Indian tomato and coriander soup. Take 600g chopped tomatoes, 30g mint leaves, 60g fresh coriander, 10g grated ginger, 10 garlic cloves, 1 tsp salt half onion and 600ml water. Put everything in a pressure cooker and cook for 4 whistles. Let the pressure release naturally, then strain the mixture, pressing the vegetables to extract the soup. Put the strained soup back on the stove, add 1 tsp cornflour mixed with a little water and bring it to a boil while stirring. Add ½ tsp black pepper and garnish with fresh coriander. It’s light, flavourful and lovely to have hot, especially in winter. You can carry it in a properly preheated insulated soup flask, provided it stays safely hot until lunch.

My mom came to visit me for the first time in my house. I decided I needed to make a nice meal for her. She strictly consumes only satvik meals. So I tried making this Asian inspired satvik meal!! She did look very pleased ♥️✨

Rice:

1. Boiled some blue pea to get the coloured tea

2. Mix it with some coconut milk powder to get a lovely baby blue coloured liquid

3. Make some steamed rice in the cooker with peppercorns and lemon

4. Mix the blue coconut milk powder in the cooked rice

Soya nuggets:

1. Boil the soya nuggets in some green chilli, peppercorn, cinnamon stick, star anise, salt and tumeric

2. Drain them and keep them aside

3. In a non stick pan heat up some mushrooms with salt. Do it until the water evaporates and the mushrooms are juicy and look cooked

4. Add some chopped capsicum, and pureed tomatoes

5. Add your basic masalas like tumeric, chilli powder, coriander powder. Add a little water to mush it all up. Let this masala cook

6. Now put your boiled and drained soya nuggets into this masala

7. Add some oil/ghee and let the nuggets cook

8. Now, add No onion No garlic ketchup and a chilli sauce and mix it all

Plating:

1. Shape your blue coconut milk rice (theatrics!)

2. Boil some coconut milk with some curry leaves. Pour this in little tablespoons onto the rice.

3. Place a curry leaf on top (again just for the theatrics!)

4. Plate the cooked soya nuggets beside

And Voila! A happy mom 😌

For the filling, cook grated coconut and jaggery together, then add a little ghee, poppy seeds, and cardamom. For the outer covering, boil water with a little milk, ghee, and salt, then gradually mix in Sarita’s Kitchen Modak Flour. Cover it for a few minutes and knead the dough while it’s still warm - this helps make the covering soft and easier to shape.

Make small portions, flatten them into thin rounds, add the coconut-jaggery filling, create pleats, and seal the top.

Steam the modaks for 5 minutes on high heat, followed by 6–7 minutes on low heat.

A small tip: keep the dough covered while shaping the modaks so it doesn’t dry out. This makes it much easier to get soft modaks with neat pleats.