Parwal Aloo Sabzi | Patal Aloo Sabji Recipe

There was a time I never use to like Parwal (parval) aloo or patal sabzi as we call it but now I like to eat Parwal Aloo perhaps due to the fact that we don't get parwal or pointed gourd here in Singapore and if we some times find it then it's not fresh so I never buy parwal here.  Since parwal is seasonal vegetable it's difficult for me to eat I have to in India that particular season which happened this time.  I had a short India trip and now that Parwal is in season I made it at my in-laws place in authentic U.P style.

Suhoor and Iftar Recipes for Ramadan | Ramadan Recipes

Suhoor (Sehri) and Iftaar Recipes for Ramadan - Holy month of Ramadan is here, I am listing few recipes which can be useful to plan the menu ahead for Sehri (Suhoor) or Iftar so you don't spend more time on planning menu but rather focus on Ibadaat or Prayers and Reciting of Holy Quran.

During Ramadan fasting having a balanced meal is important, plan your menu with a light starters/soup and less oily food few days if not possible in all days.

Erra Karam | Red Chutney Recipe

I always like spicy chutney and this red hot chutney or as it's called in Telugu Erra Karam or red chutney just fits the bill for me.  This is Prathibha's recipe from the time she posted Erra Karam Dosa I wanted to try it and I did too, it's one of spicy and flavorful dosa but the dosa talk we will do later some time for today this erra karam is our friend.  Erra means Red and Karam means Spicy in Telugu so this is red hot spicy chutney made with simple and minimal ingredients and star ingredient in this recipe is chilli.

Kadai Prawn (Jhinga) Recipe | Prawn Recipes

I have been posting quite a few Prawn Recipes which is high for my standards and here is another one to add into the list.  My brother likes prawns and he asks me to buy prawn whenever we visit Mustafa, you might think why only mustafa it's because there we get fresh, cleaned prawn which saves my effort and energy to clean it though on a higher price but I prefer to buy cleaned prawns.  I normally buy prawn in large quantity and freeze half of it for later use, first fresh batch I will make Prawn Masala that's the most favorite and popular recipe of this blog too and the another batch I try new recipes.

Pindi Chole Recipe | Rawalpindi Chana Masala

Chana means Chana Masala (Chole) or Dry chole is for me I make this two the most or try it with different combination like this chickpeas eggplant curry. Pindi Chole was something that I wanted to make for a long time but it was not happening and  when I make Pindi Chole on rare occasions it never got clicked but this time though in hurry but I manage to take few pictures to share with you all the amazing, simple and yet delicious Pindi Chole Recipe.  Rawal Pindi Chole originated from a place call Rawalpindi in Punjabi and Pakistan where pindi means village.

Saga (Hara) Pyaaz Pakora | Spring Onion Fritters

We all love pakoras, bajji or bhajiya and this Hara Pyaaz ke Pakode or Saga Pyaz as we call fits the bill perfectly these pakodas are crunchy outside and soft inside.  I have mention in my Lauki Pakoda post that my dad doesn't eat potato so after onion, lauki (bottle gourd) another featured pakoda in our home is this hara paayz or spring onion/scallion fritters.  Hot pakoda, tea or coffee along with rain to enjoy and if we are not the one frying the pakode then it's double bonanza for sure right?  Now that monsoon has arrived and no more trouble of hot sun it's time to chill out and munch some hot tasty pakoda.  

Coconut Coriander Chutney Recipe (for Idli, Dosa)

I like coconut coriander chutney in all the coconut chutney I make, I simply love the flavors of coriander leaves in coconut chutney.  Simple and flavorful coconut cilantro chutney goes well with idli, dosa or even vada, bonda.  Like most of the recipe this simple chutney too has variations you can add mint leaves for added color and taste, adding a pinch of jaggery balance the flavors. Add garlic if you love your garlic and if you don't like skip the tamarind so you see there are plenty of options here.

Chettinad Karamani Kara Kuzhambu Recipe

I have already mentioned I like Chettinad food and whenever possible I try to make Chettinad recipes and most of the time end up doing the Chettinad Prawn or Fish Curry.  This time I wanted to do any veg recipe chettinad style and I had soaked lobia along so made this Karamani Kara Kuzhambu Chettinad style, it's just got few extra ingredients from regular kara kulambu.  Kara means spicy so it's kuzhambu is spicy as Chettinad food suppose to be.

Palak Khichdi Recipe

Khichdi is great comfort food, I use to make khichdi for every Saturday lunch once but now a days I make this so rare, I have no idea why it's like that now.  Hot Khichdi+Ghee+Achar+Papad=Comfort food for me, it taste delicious and so satisfying.  We don't need a fancy meal to satisfy ourselves some time small thing makes big difference and khichdi is one such entity.  But then every one doesn't feel the same about khichdi, DH doesn't use to like khichdi but he likes the way I make and doesn't complain about eating it.  It's a great one pot meal and can be a good lunch box recipe too.

Onion Tomato Chutney Recipe (for Idli, Dosa)

Onion tomato chutney is one of easy and quick chutney recipe with very less ingredients and it taste fabulous.  There was a time when I use to make this lot or say 90% of time it will be onion tomato chutney for me and I  use to do plenty of variations but this is the basic recipe and it works just  perfect and guess what there's no coconut too. Spicy, tangy and sweet this chutney is perfect accompliment with idli, dosa.  Normally this chutney doesn't really require any tempering, it taste by itself very good so skip it if you wish too.

Chana Dal | Dal Recipes

Chana dal is one of my favorite dal specially on the day I am not in mood to cook a elaborated meal because with this chana dal a simple salad or even onion chunks or pickle goes perfectly plus this dal goes well with roti or rice. Channa dal is one of the dal variety made most in my parents home it's comes at number two after tuar dal.  As I said in most of my dal posts it's important ingredient in our diet, in a month minimum 25 days I prepare dal and mostly twice a day.