Baingan Bharta
Baingan Bharta: Baingan bharta or Baingan ka bhurtha is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct […]
Gujia
Gujia: Gujia a cuisine of North India particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji / Maida flour / wheat flour and stuffed with khoya. The packaging of a gujia is very much like that of a samosa, however the gujia has a very distinct shape. The gujia […]
Paneer
Paneer: Paneer is a fresh cheese common in South Asian cuisine. In northern parts of the Indian Subcontinent, it is generally called Chhena. It is an un-aged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. The preparation of paneer diverges based on […]
Carrot Halwa
Carrot Halwa: Carrot Halwa or Gajar Ka Halwa is a sweet dessert pudding associated mainly with the state of Punjab in India & Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a […]
Tomato Rasam
Tomato Rasam: Tomato Rasam or Chaaru or Saaru or Kabir is a South Indian traditional soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are also added along with any preferred vegetables. It is eaten with rice or separately as […]
