The staple of North & West Indian breakfast is Dalia (Bulgar porridge). And a healthier version of it is Oats Dalia, also called Masala Oats. The cooking is pretty simple, the only thing that takes time here is the chopping of veggies.Continue reading
Khichdi is part of India’s history. Even Mughals loved the Khichdi before bestowing us with the recipe of their Biryani. The British cloned Khichdi to suit their tastebuds with Kedgeree, and Egyptians too have a similar dish called Koshari. Since it’s a single pot dish wherein people add in anything they love – a variety of vegetables. That’s why it’s known as a Mess/Potpourri in colloquial terms.Continue reading
Though every Gulf country has a specific style of cooking their curry, this curry is quite generic and would be like an introduction to the region. What is differentiating from Indian curries is the use of vegetables, so it becomes more like stew. And the use of lemons too.Continue reading
This week’s exploit was Croque Madame. A French Ham Sandwich essentially, popularly known as Croque Monsieur, but when you add in a fried egg, it becomes Croque Madame. While the sound of it may seem easy to cook, after all what’s the big deal in a ham sandwich, but then, it’s French. Nothing is as easy as it sounds, not even the names!Continue reading
Presenting: Chicken Tabahi, a name coined by me.
Tabahi is a colloquial term that literally means disaster, but in regular lingo is an expression of OMG or wow (denoting something extreme).
I named it Tabahi simply for its spice quotient.Continue reading